Ale is the special grade of beer received by top fermentation. However, ale is a little stronger, at the same time it often has interesting sweetish smack as according to different recipes it is accepted to add to it honey, sugar or caramel.
Differences of ale from beer
It is considered that ale was thought up by British at the beginning of the 7th century. By the 16th century the technology of preparation of this drink changed, brewers everywhere began to use hop. Before from the Netherlands to England brought hop, by the word "ale" designated drinks which were received as a result of fermentation without hop addition.
Production of ale on average takes about 3-4 weeks. Some grades demand longer process of production, in some cases on it can leave up to 4 months.
Different types of ales are distinguished on types of the used ferments and fermentation temperature. This drink differs from beer not only type of fermentation, but also the fact that ale will never be pasteurized and won't be sterilized. Quiet long fermentation at a moderate temperature leads to the fact that yeast emits esters and various aromatic and flavor products that impacts to ale interesting "fruit" relish. As soon as ale is ready, it is spilled in barrels or bottles, add not enough sugar to resume fermentation, and then stoppered. Ale ripens directly in tanks within several weeks.
Directions of use
Ale is drunk as beer, in certain cases add segment of a lemon or orange to it to acidify a little drink. It is not too widespread direction of use, but it does taste of drink still mnogogranny. Ale is remarkably combined with juicy cheeses, spicy dishes, various snack from seafood, hot meat dishes and even desserts. Desserts on the basis of creams and mousses with a mild, saturated flavor are ideal for sweetish ale. However, and habitual simple snack, for example, croutons or toasts don't worsen gustatory qualities of this drink. But, of course, the combination of cheese and ale is considered traditional and one of the most advantageous. The matured cheddar well is combined with brown ale. The sweetish caramel taste of ale is ideal for dense nut notes of cheddar. This combination is known for a long time, in England it is called the plowman's lunch. The majority of types of ale very interestingly reveal with cheeses with a mold. Strong, spicy cheeses emphasize difficult taste of drink, do it more expressed. Sourer and light grades of ale approach green soft cream cheeses, especially goat. And here the sustained gauda grades best of all work with dense and strong grades of ale.