Ale

The word is also found throughout the North Germanic languages, almost certainly appearing in ancient runic inscriptions in the form alu, and subsequently in Old Norse as ǫl.

[8][7][9] In this account, the Indo-European word *olú-t- was also borrowed into the Finnic languages, giving Finnish olut and Estonian õlu.

Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes.

Strong ales of this period were fermented up to 11% ABV and would have been similar to modern day barley wines.

At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of esters and other secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling those found in fruits, such as apple, pear, pineapple, banana, plum, cherry, or prune.

However, the compound SO2 can affect many facets of ale quality, and is not detrimental to the fermentation process, making brewers search and find ways to reduce H2S but keep SO2 levels steady.

The ales listed are categorized into their respective style groups of origin and accompanied by information regarding the specific brew.

It is characterized by dark roasted malts, flavors of coffee or chocolate, and a creamy texture, often with a higher alcohol content.

The use of hops during fermentation introduces a distinctive bitter aroma, while the general absence of diacetyl groups and the presence of esters contribute to a sweeter and fruitier flavor compared to other ales.

Generally low in bitterness, it exhibits a deep caramel color, the shade of which may vary depending on the brewing techniques.

Filled with esters, this beer yields a fruity flavor and maintains a subdued yet weak profile in bitterness and hop.

The final ABV of the ale ranges from 5.0% to 9.3%, with higher percentages correlating to the amount of sugar added during fermentation.

The ale's color varies widely depending on the duration of its age, as its flavor profile evolves dramatically over time.

[27] Amber ale is an American craft beer named after the hue it possesses from being flavored using caramel malt.

It maintains a low level of esters and lacks any trace of diacetyl, leading to a moderately bitter and slightly fruity undertone.

Utilizing wooden bourbon barrels imbued with either vanillin or sherry plays a crucial role in augmenting the beer's flavor complexity during aging.

Popular in Eastern Europe, these beverages are brewed with malt barley, wheat, oats, or rye.

They are characterized by a balanced flavor profile, as the production method does not stray far from traditional ale brewing.

[31] The flavor profile of dark ale is characterized by a malty sweetness resulting from the abundance of esters in the brew.

In terms of ABV, dark ale ranks notably high compared to other brews, ranging from 7.1% to 11.2%, often veiled by its diverse flavor profile.

Medium flavors of candy-like caramel malt distinguish the ale, and a tan foam forms at the top, due to the inclusion of roasted barley.

This ale is crafted with low amounts of wheat and undergoes a cold finishing process, resulting in a typically lower alcohol content.

[35] Originating from the Düsseldorf region of Germany, Altbier pays homage to traditional brewing methods, with "alt" meaning old in English.

Esters are present in low quantities, which is attributed to their lightly citrus profile, while diacetyls are completely absent.