Ale is a special top-fermented beer. True, ale is a little stronger, while it often has an interesting sweetish aftertaste, since it is customary to add honey, sugar or caramel to it according to different recipes.
Differences between ale and beer
It is believed that the English invented ale at the beginning of the 7th century. By the 16th century, the technology for preparing this drink had changed, and brewers began to use hops everywhere. Before hops were brought to England from the Netherlands, the word "ale" meant drinks that were fermented without the addition of hops.
It takes about 3-4 weeks to make ale on average. Some varieties require a longer production process, in some cases it can take up to 4 months.
Different types of ales are distinguished by the type of starter culture used and the fermentation temperature. This drink differs from beer not only in the type of fermentation, but also in that ale is never pasteurized or sterilized. Calm, long fermentation at a moderate temperature leads to the fact that the yeast produces esters and various aroma and flavor products, which gives the ale an interesting "fruity" taste. Once the ale is ready, it is poured into barrels or bottles, just a little sugar is added to resume fermentation, and then corked. The ale matures directly in containers for several weeks.
Methods of use
Ale is drunk like beer, in some cases a slice of lemon or orange is added to it to slightly acidify the drink. This is not a very common way to use it, but it makes the taste of the drink even more versatile.
Ale goes well with savory cheeses, spicy dishes, various seafood snacks, spicy meats and even desserts. Desserts based on creams and mousses with a mild, rich taste are ideal for sweetish ales. However, the usual simple snacks, for example, croutons or croutons, do not impair the taste of this drink. But, of course, the combination of cheese and ale is considered traditional and one of the most beneficial.
Aged cheddar pairs well with brown ale. The ale's sweet, caramel flavor matches the thick, nutty notes of cheddar. This combination has been known since ancient times, in England it is called a plowman's dinner.
Most ales play very interestingly with blue cheeses. Spicy, spicy cheeses emphasize the complex taste of the drink, making it more pronounced.
More acidic and lighter ales go well with younger, soft, creamy cheeses, especially goat cheese. Aged gouda, however, work best with dense, strong ales.
