2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What do we know about ale? Some believe that this name is a synonym for the word "beer". Others believe that ale is a kind of barley foamy drink. And some are sure that Stevenson's beautiful ballad (translated by Marshak) is composed of Irish ale. Remember: "And he was sweeter than honey, drunker than wine …"? Stevenson describes that this ale was brewed by dwarves in mountain heather caves. And how was it really? Let's learn about the interesting history of ale, a traditional Irish and Scottish drink. Can we try it out? And what kind of ale does he have in his homeland, and in other countries where the culture of brewing is traditionally developed?
Drink history
Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) m alt and water. But it wasn't always like that. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they brewed it without hops. The process of making the drink did not take as much time as it does now. M alt without hops ferments faster, but the drink is sweeter. To giveso beloved by many bitterness, to balance the taste, hops began to be added to beer. But this plant was not known in the British Isles until the 15th century, when it began to be imported from Holland. In relation to the new drink, brewed with the addition of hops, the word "beer" (beer) was used, and to the traditional one - "ale" (ale). In addition to technology, it differs from the familiar barley drink in taste. British, Scottish and Irish ales were known. But now it is also brewed in Belgium and Germany.
Technology
Let's not go into unnecessary details here. Let us trace only the general scheme of production. Unlike lager, which is a bitter, calm beer, ale is not pasteurized. The sweetness of m alt (sprouted and fermented grain) in the ancient drink is not balanced by hops, but by a mixture of spices and herbs called gruit. It is boiled in wort. Yeast during cooking does not sink to the bottom, but floats on the surface. Irish ale is left to ferment at room temperature 15-24 degrees C. The lager is exposed to coolness (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. Therefore, ale is called top-fermented beer. But even poured into barrels, this drink does not cease to ripen. A little sugar is added to it to resume the fermentation process. Both the taste and its strength change depending on how long the drink plays. It is then bottled to stop the accumulation of alcohols.
Drink characteristics
With such a hightemperature, the fermentation process is faster than that of the same lager, and much more vigorously. Without the bitterness of hops, with the addition of herbs, the drink turns out to be sweeter, with a rich fruity taste. It can be the aroma of prunes, banana, pineapple, pear or apple. As a result of the fact that the drink is left to mature in barrels, it really becomes "drunker than wine." How strong is Irish ale beer? How many degrees is in it? This, as in wine, depends on the aging period. In the porter, so named because the movers fell in love with it for its strength, 10% alcohol. And in 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 its consistency is thicker, richer than a traditional hoppy drink.
Irish ale varieties
The drink has become so popular among the people that it would be strange if its recipe remained the only and unchanged. Soon after the real, traditional honey drink, which, by the way, is poured without pressure from above, unlike ordinary beer, other varieties followed. Among them, dark Irish ale should be noted. This is the world-famous Guinness. Named after its founder, a Dublin entrepreneur, this stout is given its coffee color by the addition of roasted barley grains and caramel m alt. It is also called a particularly strong porter, although it contains about 7% alcohol. The Kilkenny is also very popular.red Irish ale. It has a full flavor 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 m alt.
Irish ale in mainland Europe
In those countries where the tradition of brewing 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 Trappist monks since the early Middle Ages have done just fine without it. However, over time, brewers began to experiment by adding hops, barley and wheat m alt, yeast, and even juices to the drink. This is how such ales as Rhenish Kölsch (light foamy drink) were born. Altbier (literally translated as "old beer") is also very popular in Germany. It is brewed in Düsseldorf. Belgium is able to seduce with beer even those who claim that they cannot stand this drink. One has only to try "Scream" and "Fathers Trappists", "Double" and "Triple", with the aroma of raspberry, banana, cherry …
Ale in Russia
In the Altai Territory, in the village of Bochkari, Irish ale has also recently begun to be produced. Reviews of those who have tried an authentic product say that the Russian drink is similar to the original. The first sip gives a false sensation of a bitter aftertaste, but from the second the whole fullness is revealedcaramel sweetness. Aroma of creamy toffees, copper-amber color, foam not too abundant. In the final, no bitterness is felt, but only a slight aftertaste of roasted grain. Reviews assure that this beer is easy to drink. It gives the overall impression of a moderately attenuated drink. Here it is - Russian, called "Irish Ale", beer. How many degrees is in it? The alcohol content is quite tangible at 6.7 percent.
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