What do we know about ale? Some believe that this name is a synonym for the word "beer." Others believe that ale is a type of barley foamy drink. And some are sure that it is about the Irish ale that Stevenson’s beautiful ballad (translated by Marshak) is composed. Remember: "But he was sweeter, drunker than honey than wine ..."? Stevenson describes that this ale was cooked by gnomes in mountain heather caves. But how was it really? Let's find out about the interesting history of ale - a traditional Irish and Scottish drink. Can I try it with us? And what kind of ale does he have in his homeland, and in other countries where the brewing culture is traditionally developed?
Drink history
Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) malt and water. But it was not always like that. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they cooked it without hops. The process of making the drink did not take as much time as it does now. Malt without hops ferments faster, but the drink is sweeter. To give the bitterness so beloved by many, to balance the taste, hops began to be added to beer. But the British Isles did not know this plant until the 15th century, until they began to import it from Holland. The word “beer” was used in relation to the new drink brewed with the addition of hops, and the word “ale” to the traditional one. In addition to technology, it differs from the barley drink familiar to us also in taste. British, Scottish and Irish Ale were known. But now it is also brewed in Belgium and Germany.
Technology
We will not go into unnecessary details here. We follow only the general scheme of production. Unlike lager - a bitter, calm beer, ales are not pasteurized. The sweetness of the malt (sprouted and fermented grain) in the ancient drink does not balance hops, but a mixture of spices and herbs called gruyt. It is cooked in a must. When cooking, yeast does not sink to the bottom, but floats on the surface. Irish ale is allowed to roam at room temperature 15-24 degrees C. The lager is exposed to cool (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. Therefore, ale is called top fermentation beer. But spilled in barrels, this drink does not cease to ripen. A little sugar is added to resume fermentation. Both taste and strength change depending on how long the drink plays. Then it is bottled to stop the process of accumulation of alcohols.
Characteristics of the drink
At such a high temperature, the fermentation process is faster than that of the same lager, and much more rapidly. Without hop bitterness, with the addition of herbs, the drink is sweeter, with a rich fruity taste. It may be the scent of prunes, banana, pineapple, pear or apple. As a result of the fact that the drink is left to ripen in barrels, it really becomes "drunker than wine." How strong is Irish ale beer? How many degrees is it? This, as in wine, depends on the aging period. In the porter, so named because it was loved by the loaders for the fortress, 10% alcohol. And in barley wine (barley wine) - all 12. At the same time, there are weaker drinks: soft or light ale (2.5-3.5%). But what is characteristic of this type of beer is that it is sweeter and not bitter. And by consistency, it is thicker, richer than a traditional intoxicated drink.
Varieties of Irish Ale
The drink became so popular among the people that it would be strange if its recipe remained the only and unchanged. Soon, other varieties followed the real, traditional honey drink, which, incidentally, is bottled without pressure from above, unlike regular beer. Among them should be noted the dark Irish ale. This is the world-famous Guinness. Named after its founder, a Dublin-based entrepreneur, this stout has gained a coffee color thanks to the addition of refried barley grains and caramel malt. He is also called a particularly strong porter, although alcohol in it is about 7%. Kilkenny, the red Irish ale, is also very popular. It has a full-fledged taste and rich ruby color. It got its name from a small Irish town where the abbey of St. Francis is located. Local monks have been brewing this beer since the 18th century. The strength of the drink is about 4%, and an interesting color is achieved by adding a small amount of specially processed caramel malt.
Irish Ale in Continental Europe
In countries where the brewing tradition is rooted in the distant past, it is also customary to make ale. After all, the use of hops is a German innovation. In Belgium, the monks of the Trappist order since the early Middle Ages did well without him. However, over time, the brewers began to experiment, adding hops, barley and wheat malt, yeast and even juices to the drink. So, such varieties of ale appeared as the Rhine Kölsch (light foamy drink). Altbier is also very popular in Germany (literally translated as "old beer"). It is boiled in Dusseldorf. Belgium is able to seduce beer even those who assure that this drink cannot be tolerated. One has only to try “Scream” and “Trappist Fathers”, “Double” and “Triple”, with the aroma of raspberries, banana, cherries ...
Ale in Russia
In the Altai Territory, in the village of Bochkari, also recently began to produce Irish ale. The reviews of those who have tried the authentic product say that the Russian drink is similar to the original. The first sip gives a false sensation of a bitter taste, but already from the second reveals the fullness of caramel sweetness. The aroma of creamy butterscotch, the color is copper-amber, the foam is not too plentiful. In the finale, there is no bitterness, but only a slight aftertaste of roasted grain. Reviews claim that this beer is easy to drink. It gives the general impression of a moderately fermented drink. Here it is - Russian, called "Irish Ale", beer. How many degrees is it? The alcohol content is quite tangible - 6.7 percent.