What is Irish ale: characteristics, varieties, reviews. What is dark ale

Ale is a drink with a subtle fruity taste; it is a type of beer. The Indo-European root “ale” means “intoxication”, and the name fully justifies the content, because the drink contains from 3 to 12 percent alcohol.

In the article:

El - a little history

The history of the drink stands apart from the general one. The ale that was sung by Walter Scott as the favorite drink of knights appeared back in the 15th century in England. However, analogs of this drink were made by the ancient Sumerians, which was long before our era.

Interestingly, ale was on the list of the most necessary products during the Middle Ages. It was easy to preserve it, because storage did not require special conditions, it did not spoil, like, for example, milk. In addition, they could easily and quickly satisfy hunger. For comparison, a mug of ale could replace a portion of bread in terms of calorie content.

Features of the ale drink

Many people compare ale and beer, the difference between them is small. The recipe for classic ale does not contain hops, This is how the drink differs from.

The flavor bouquet consists of herbs and spices, which are boiled in wort instead of hops. The resulting product is not subjected to further filtering or pasteurization.

Today, many brewers quite often neglect traditions that have developed over centuries. They add hops when making ale so that the drink they prepare can be called beer.

There is another important difference between ale and any other beer - production technology. The drink we are describing is made using the top-fermentation method, the temperature during this process varies between 15-24 degrees. Unlike most other types of beer, the yeast does not fall down during infusion, it remains on top, thereby forming a foamy head. Top fermentation is also distinguished by the fact that it produces many higher alcohols and esters, thanks to which a specific taste and pronounced aroma are formed.

The final stage of production is aging and ripening the drink in a room where the temperature is maintained at 11-12 degrees above zero.

If we take averages, it will take approximately 4 weeks to get a fresh portion. This applies to quick varieties, which can often be found on the menu of various drinking establishments. However, there are varieties of ale that will take as long as 4 months to create.

Types of ale

Irish and British ales are classified according to several parameters:

• by color;
• according to taste;
• by aroma;
• on the additives used in the sourdough.

Due to the fact that there are quite a few varieties of the potion, we will list only the most famous varieties:

Barley, Barley Wine

Epic Barley Wine Ale

This type of ale is also popularly called “barley wine.” Why? It’s worth reading how many degrees it contains and everything will fall into place. So, this type contains from 9 to 12 degrees, and the gravity of the wort is from 22.5 to 30 percent.

The unforgettable taste of the drink is provided by the fruity aroma and pleasant malt bitterness. In addition, this ale has a characteristic color - darkish, with a light golden and copper tint. After aging, the taste becomes much softer. This ale will be brought to you in a wine glass.

Wheat, Weizen Weisse

Schneider Weisse Weizen

A light-colored ale with a moderate combination of fruity and floral aroma. Wheat taste or smell of fresh bread is allowed. It is characterized by a dark golden or light straw color.

Porter

Contorter Porter Ale

This drink was originally created for those people who were employed in menial jobs. Porter is a shortened name, and the full name is Porter’s ale, which translates as ale for port workers. A special feature of porter is the presence of a large number of additives, herbs, spices and aromatics.

Depending on what additives were used, the porter can have a different shade: light, golden or dark. Interestingly, several types of malt are used in the preparation of porter, this allows you to change the flavor tones. By the way, as for the strength of porter, it ranges from 4.5% to 7%.

Stout

Double Stout – Black Ale

This drink is a dark descendant of porter. Its distinctive feature is that roasted malt is used in its production, which gives a rich color, as well as subtle coffee notes.

For a long time, this variety was considered so beneficial that it was prescribed for nursing and pregnant women to drink.

White, Weisse

A light drink with a sour taste. It received the second name Berlin, this is due to the fact that such ale has become very popular in Germany. The drink contains light fruity notes, which become more pronounced with prolonged aging. The color of this species is light straw. There are pubs in Germany that will serve this variety with sugar syrup.

What are the benefits of ale?

In many European countries, the tradition of drinking ale is due to the fact that it was considered a source of beneficial substances.

If the drink is made using all technologies, then it contains vitamins B and E, phosphorus, selenium, calcium, magnesium and potassium. As we have already mentioned, the potion is very nutritious and high in calories.

Ale has anti-stress properties. One mug of drink helps you relax and get rid of depression.

In general, this type of beer is a universal drink. It’s a pleasure to spend time with him in the company of loved ones and relax after a busy day at work. The unforgettable taste will relieve you of worries and give you true pleasure.

Traditional ale is a top-fermented beer produced at high temperatures. It is believed that ale was the first known type of beer: the British began brewing it back in the 15th century. In the Middle Ages, ale was a basic necessity, and containers of ale of varying quality were necessarily stored in every home. Later in Germany they learned to brew lager, which for a time became more popular than ale, but today Europeans happily drink both beers.

Over several centuries, so many varieties of ale were created in different parts of Europe that many of them were combined, and each type had its own recipe developed. Today there are several types of ale:

• Bitter.
• Pale ale.
• Barleywine.
• Porter.
• Stout.
• Dark ale.
• Alto.
• Trappist ale.

Of course, there are other, lesser-known varieties. Dark ale is recognized as the most famous and revered ale: the strength of the drink is in perfect harmony with the balanced taste, making this beer easy to drink. To prepare it, dark barley and caramel sauce, hops, yeast and prepared water are used. Sometimes ale is bottled immediately after the main fermentation, but Europeans prefer to drink ale that is additionally aged in oak barrels. This increases the strength of the dark ale and gives its aroma light oak notes. Dark ales typically range from 4.5% to 12% ABV.

Changes can be made to the production technology of classic ale, resulting in a new, unique product. Thus, the Belgians like to add fruit juice, crushed berries or nuts to the raw material to give the beer an original aroma, and the Scots like to age the ale until its strength reaches 10%, or even more. It is the Scots who hold the record for the strength of ale. One day, the Scottish brewery BrewDog wondered how many degrees dark ale could contain. The result of the experiments was an unprecedentedly strong drink: the “End of History” ale contains 55% alcohol and is currently the strongest dark ale in the world. But such a drink cannot be found in pubs.

Ale is a favorite low-alcohol drink that is similar in production technology to beer, but unlike the latter, it is prepared using top fermentation and has a unique sweetish taste. So Stevenson's statement that ale was brewed from mountain heather by dwarves in deep caves is not entirely true.

The difference between ale and beer not only by top fermentation, but also by carbonation: if for beer this is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also because ale is not pasteurized or sterilized.

Ale is different from lager higher fermentation temperature (15-24°C), cooking speed and sweetness, as well as the lack of pasteurization.

How is ale made?

The production technology of this drink has changed from the very beginning of its appearance. In the 7th century, the English made it without hops, calling all fermented drinks “ale.” In the 16th century, hops brought from the Netherlands appeared in ale.

Now a whole ale production has already been established. Omitting all the details of preparation, and speaking briefly, the drink is prepared for about a month (rarely - 4 months). Long-term top fermentation (yeast is on the surface, not at the bottom), the absence of pasteurization and sterilization provide the ale with its original taste.

By the way, the sweetness of malt during the manufacturing process is determined not by the presence of hops, but by spices and herbs (gruit), which are brewed in the wort.

When the drink is ready, it is sent into barrels and bottles, adding a bit of sugar to each, and sealed. Sugar resumes the fermentation process and the ale matures for another 2-3 weeks. All this affects the characteristics of the ale.

Beverage characteristics

The taste is soft, not bitter and sweetish, slightly fruity. The slight bitterness of the first sip gives way to the creamy sweetness of the toffee.

Color - from light amber to dark copper.

The consistency is thick, the foam is not abundant.

Strength - depends on aging, but on average - 2.5-10%.

Calorie content — 50 kilocalories per 100 ml.

Drinks easily and with pleasure.

History of ale

If beer existed among the Sumerians 3 thousand years BC, then ale began to be brewed in England from the 7th century AD, and the word “beer” began to be used only from the 15-16th century, when hops appeared in the composition of ale. But it didn’t really take root; as before, it was not hops that were most often added to ale, but gruit - a special collection of wormwood, yarrow, caraway, juniper berries, heather, myrtle, spruce resin, wild rosemary, ginger, nutmeg, cinnamon, anise and honey. Traders could sell this mixture only with the blessing of the church.

In the Middle Ages, ale among the British enjoyed the same popularity as bread, becoming an integral part of life. In those years it was often called “liquid bread.”

Varieties of ale began to appear not only to diversify the taste, but also in connection with certain life situations. Thus, the ale delivered from England to India spoiled, which affected the increase in alcohol in it. This variant was called "India Pale Ale".

Now the popularity of the ancient English drink is not waning. This is evidenced by both its demand in many countries of the world and regularly held holidays dedicated to this alcohol. For example, in England an annual winter “Ale Festival” is held.

Currently, ale is brewed in Great Britain, Scotland, Ireland, Germany and Belgium. And in each of these countries it has its own characteristics and varieties. In general, over 17 varieties of ale are known, which will now be discussed.

Varieties of ale

"Bitter"(Bitter/bitter). It is not bitter, but rather sweetish and fruity; they simply used hops in it earlier than others, so they called it “bitter”. Its shades can range from bronze to dark copper. The most popular. In England in the 15th century it was present on every table at lunchtime.

"Pale Ale"(pale). Light, with a piquant spicy taste.

Mild Ale(soft). Light, bright, malty taste, low strength (3–3.6%). The variety is considered young and unseasoned. This is a miners' ale, the most beloved in Wales.

"Brown ale"(brown). Dark, low alcohol (3–4%), nutty aroma, moderate bitterness and a sweetish, sometimes slightly chocolatey taste. The American version is more dry and bitter in taste.

"Stout"(stout). Irish ale brought by Catherine II to Russia. Among the types of drink we can note the internationally recognized dark Guinness (7% alcohol) and red Kilkenny (4% alcohol).

"Old ale"(seasoned). Dark, strength – high (6-10%), taste – sour, thick, with a hint of fruit, herbs and spices, aging – from 1 year. Prepared in England.

"Alt"(alto). Prepared in Dusseldorf (Germany).

"Burton Ale"(Barton). The best varieties are “Fullers Golden Pride” and “Bass No. 1”. The color of the ale is dark, the taste is sweetish, with apple, pear and honey notes, the strength is high (that’s why it is almost always diluted), aging is from 1 year.

"Scotch Ale"(scotch). Scottish ale is dark in color with a caramel flavor. Prepared in the north, it differs from the south in its nutty flavor and notes of smoke in the aroma.

"Belgian Ales"(Belgian). Light, the strength is very high. Prepared in Belgium using our own technology (using sugar).

"Trappist Beer" It was prepared back in the Middle Ages by the Belgian monks of the Trappist order. Experiments with additives allowed the appearance of such varieties as “Rhine Kölsch”, “Double”, “Crick”, “Triple”, “Trappist Fathers” in which you can feel raspberry, cherry, banana and many other aromas.

In addition to the above, there are also such varieties of ale as “Porter” (porter), “India Pale Ale” (Indian light), “Dark ale” (dark), “Light Ale” (light), “Strong ale” (strong), "Barley wine" (barleywine).

How to drink such wonderful alcohol?
Everything is very simple - just like regular beer. Some gourmets dip pieces of citrus fruit into a glass of ale. But this is done very rarely, since the ale in this case acquires a fair amount of sourness.

What do they drink with?

Light and golden varieties With their freshness they perfectly complement hot, salty and spicy dishes, Indian, Thai or Mexican cuisine. Pairs perfectly with sushi and cream cheeses.

Amber varieties- almost universal. They can be used to wash down almost all dishes - from rich soups to sandwiches, pizza and barbecue. Blue cheeses are considered an excellent snack. Do not drink them only with sweet dishes, which interrupt the taste of the drinks.

Dark varieties– ideal for chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. An interesting combination of such drinks with chocolate desserts (for example, Irish Sacher Torte) or mousses.

In general, ale harmonizes perfectly with cheese, seafood, and meat. But the drink will not lose anything if you snack on it with crackers or nuts.

Bitter ale is the national variety of English ale. Although bitter means bitter in English (and German), this ale is actually not that bitter. It acquired its name several centuries ago, when English brewers began to use hops, which give beer a bitter hop flavor. The typical bitter ale is dark copper in color, although some specialty varieties range in color from amber to bronze. Varieties of bitter can be divided into three groups: Ordinary bitter (ordinary bitter), with a density of 9-9.5%, Special bitter (special bitter) - 9.5-10.5% and Extra special bitter (ESB; extra special bitter) - 11-12%. Normal strength is 3-4% vol.

MILD, soft ale

Indeed, the strength of soft ale of low density (8-9%), somewhat reminiscent of Russian kvass, is very low - 2.5-3.5% vol. Mild has a full, well-defined malt flavor, it is dry and less bitter than light ale. Nowadays, two types of soft ale are produced: Pale mild ale - a beautiful golden color and Dark mild ale - dark brown.

BROWN ALE, brown ale

Brown ale is a good beer for beginners looking for new taste sensations; sophisticated connoisseurs also like it. Brown ale is not too liquid, has a soft malt taste with muted nutty-caramel tones, pleasant and soft; quite aromatic. Brown ale is a fuller, stronger beer than its close cousin, mild. Some brands of this ale have a light brown color and a sweetish, nutty flavor, in particular Newcastle Brown Ale. Others, like Old Peculier, are darker, stronger, sharper and more unusual. Typically, brown ale contains 4.6-6.5% vol. alcohol at a density of 10-12.5%.

PALE ALE, light ale

Not as dark as brown ale (pale means weak, dull, or light), and contains more hops and alcohol than its sister bitter. The most common type of light ale is Classic English pale ale. It has been brewed for more than two centuries using hard water from the English city of Burton-on-Trent, saturated with mineral salts, especially calcium sulfate and carbonates. The color of light ale is rather golden, copper or amber, which is why in the USA it is often called Amber ale. The taste is slightly fruity with hints of nuts and toasted malt, pleasantly dry and often with a bitter aftertaste. Strength 4.5-5.5% vol. alcohol, density 11-16%.

STRONG ALE

Heavier than pale ale and much stronger. That's what they call it - English strong ale. In England they also brew Old ale. This type of strong ale has a slightly bitter taste, but is sweeter and denser (15-19%) than a pale ale. Alcohol content - 6.5-8.5% vol. This brown ale is especially good for leisurely sipping after dinner or for evening libations. Another version of strong ale is available under the name Dark ale.

SCOTTISH ALE (SCOT-TISH/SCOTCH ALE)

Scotch ale is a direct competitor to strong ales brewed in the cool northern regions of the United Kingdom. The main differences are a darker color, a malty flavor with a buttery, nutty, toasty undertone, and an often light, smoky aroma that suggests that Scotch ale comes from the same peat bogs as the famous Scotch whiskey (although Scotch ale is similar in taste to English bitter ). In fact, this ale is a semi-finished whiskey, only it has not been distilled and aged. There are several varieties of Scottish ale: Light 60/- (gravity 7.5-9%, strength 3-4% vol.), Heavy 70/- (gravity 9-10%, strength 3.5-4% vol.) and Export 80/- (density 10-12.5%, strength 4-5.5% vol.). The slash in the name indicates the price of a pint in shillings. Finally, there is also Strong Scotch ale (gravity 19-21%, strength 6-8% vol.), which is perhaps closest to English strong ale and is designated by numbers from 90/- to 160/-.

BARLEY WINE, barley wine

This exotic type of beer owes its name to its exceptionally high strength: it contains the same amount of alcohol as wine - 8.5-12% vol. The wort gravity of 22.5-30% is higher than that of its related mild ale. This ale has a fruity caramel aroma and a complex malt flavor, and the natural sweetness is quite harmoniously combined with hop bitterness. Its usual color is dark copper-golden. Barley Wine is bottled in an original shape and is often served in a wine glass or even a large brandy glass. Apparently, this is why barley wine is sometimes called the cognac version of beer. It keeps well and gets even better over time.

PORTER

Porter was created in England around 1722 and was intended for people engaged in heavy physical labor - port stevedores, porters, dray drivers. Initially it was called Porter’s ale, that is, “port workers’ ale,” but only the word porter has been preserved. Once upon a time, porter was perhaps the most popular everyday beer. It contained many additives - herbs, spices and other drugs. Modern porter is a foamy, almost black ale that is pleasant to sip leisurely, especially on stormy evenings. However, it is not easy to comprehensively characterize this type of British ale due to the contradictory nature of its properties: it has a slightly sweet malt taste with a pleasant aroma of roasted grains. Porter is prepared from several types of malt: light, dark and colored, or burnt, and in addition, lightly seasoned with cane sugar. There are different versions of porter - from weak and medium gravity (10%, 4.5-5% vol. strength) to strong with high density (14%, 6-7.5% vol. strength).

STOUT

Stout is the legitimate successor of porter, very popular in the UK. A strong version of porter was once called Stout porter, which was later shortened. Stout is always very dark, almost black, as it is produced using roasted malt with the addition of caramel malt and roasted barley. There are five varieties of stout: Classic Irish stout; foreign-style stout, that is, not Irish; sweet stout; oatmeal stout and Russian Imperial stout. Stout has a stronger aroma of roasted malt than porter, even with some coffee accents. Fans of this drink never tire of claiming that stout is one of those little joys that makes life worth living. By the way, in the past this beer was considered healing and was even recommended to nursing mothers.

The classic Irish stout is produced by the brewing company Arthur Guinness and Sons (Dublin). Guinness is a typical low-alcohol stout with clean hop bitterness and a pronounced hop aroma.

A foreign stout is one that is not produced in the British Isles. The Irish went even further - in a fit of xenophobia, they declared any non-Irish stout foreign. Foreign stout is brewed in many countries, for example in Jamaica - Dragon Stout and in Canada - St. Ambroise Oatmeal Stout.

Sweet stout, also known as London-style stout, or Cream stout, is a competitor to the classic Irish one. Instead of roasted unmalted barley, so-called chocolate malt is used to make a sweet stout. This creates some difference between these very similar varieties: the characteristic sweetish-creamy flavor of a sweet stout is due to the addition of lactose (milk sugar), which is not fermented by yeast. Due to the presence of lactose, Sweet stout is sometimes called milk stout. To stop fermentation, sweet stout must be pasteurized. Density 11-14%, strength 4.5-6% vol. The most famous English brands are Watney’s Cream Stout and Mackeson XXX Stout.

Oatmeal stout differs from others in that oats are used in its production, although the share of the latter rarely exceeds 10%. Probably, the popularity of oatmeal stout is associated with the British commitment to oatmeal, which they consider very healthy.

Dry stout (dry stout) is a variation of the classic Irish stout. It is slightly more bitter and flavorful than a sweet stout. With a full and dense taste, the alcohol content in Dry stout is slightly lower - 4-5% vol. Dry stout is represented by the Guinness Extra Stout brand. The town of Galway regularly hosts a beer festival, during which people drink dry stout and eat oysters. Gourmets find this combination very refined. Dry stout is often used to make cocktails. (This is discussed in more detail in the chapter “Special Varieties”).

Russian Imperial Stout, or simply Imperial stout, with its extraordinary persistence and ability to endure long sea voyages, resembles Indian light ale, and its strength and taste can compete with good port wine. According to legend, this copper-brown beer was loved by Empress Catherine II, and from 1780 to 1914, by order of the imperial court, it was delivered by sea to St. Petersburg. Nowadays, such beer matures in barrels for two months, remaining unpasteurized, then it is bottled and matures for another year. Density 20-22%, alcohol content 7-10.5% vol. The most famous brands are Samuel Smith’s Imperial Stout (England) and Grant’s Imperial Stout (Washington State, USA).

RED IRISH ALE

Perhaps the only representative of the ale family that originates specifically from Ireland. A balanced combination of malt and hop flavors, as well as a characteristic creamy consistency, distinguishes Red Irish ale from all other ales.

Perhaps it’s worth starting with the fact that this rather popular question is, in essence, not entirely correct. The fact is that beer refers to all low-alcohol drinks obtained as a result of alcoholic fermentation of malt wort. Thus, ale that falls entirely under this category is only one of the varieties of beer. That is, formally the question is: “how does ale differ from beer?” is the same nonsense as, say, the question: “how does grappa differ from brandy?”

However, in the beer culture inherent in the post-Soviet space, beer is actually identified with its other variety - lager. Accordingly, when asking the above question, a Russian-speaking lover of low-alcohol malt products actually wants to understand for himself how ale differs from lager. And this is the question that is really worth answering.

Modern ales

Before talking about the distinctive features of ale, it would be useful to determine which drinks are classified as this type of beer.

Today, almost the only place where the tradition of mass production and consumption of ale has been preserved is the British Isles. It is therefore not surprising that the vast majority of modern varieties of this drink are of British origin.

1. Bitter ale

   Appeared in England around the 15th century. It got its name due to the addition of previously unknown hops to the drink.

2. Pale ale

   Compared to the average bitter counterpart, it is a stronger and richer drink with a nutty and fruity flavor.

3. India Ale (standard and double)

   Close to pale, but stronger and contains more hops. Thanks to these features, the drink could easily be transported to the most remote corners of the British Empire.

4. Mild ale

   It is characterized by a pronounced malt flavor, low density and minimal alcohol content. This drink has both light and dark variations.

5. Brown ale

   In addition to all shades of brown color, it has a strong malt flavor and a characteristic nutty aroma.

6. Strong ale

   Superior to lighter options in terms of density, alcohol content and malt intensity. Its taste may contain fruity notes or a sourish tint. Old, aged, and dark ales are also considered special varieties of strong ale.

7. Barley wine

   A drink that often contains more than 10 degrees of alcohol. It has an extremely rich malt taste, but hop and fruity notes are also not alien to it.

8. Red ale

   Beer with a rich red or reddish-amber color and a pronounced malt taste. The drink is especially popular among British Celts. Accordingly, it is divided into Irish and Scottish varieties. Irish red ale has buttery, creamy, and caramel-like flavor notes from the addition of corn, rice, or sugar.

9. Scotch ale

   Malt mash from which local whiskey is distilled. This drink has a completely predictable full-bodied malt taste and a smoky aroma that is unusual for its English counterparts.

10. Porter

    A very dark drink made from highly dried barley grains and so-called roasted malt. According to its characteristics, it also belongs to the category of ales. It has a pronounced nutty flavor and increased foaminess. In addition to the classic English porter, today there is a strong (rich) porter, popular among American producers, as well as Baltic porter, flavored with nuts, caramel or licorice, produced in the countries of the region of the same name.

11. Stout

    An Irish derivative of brown porter, distinguished by the presence of distinct coffee notes and a burnt taste in the flavor bouquet, as well as perfect light resistance. Nowadays, along with the classic version, containing a relatively high percentage of alcohol, there are the sour oyster stout, Irish dry stout, its English sweet “colleague” containing lactose, as well as imperial and tropical stouts that easily endure the vicissitudes of transportation.

In addition, the concept of ale includes such drinks as Trappist beer produced in Belgium, Holland and France (including the famous Quadrupel), red or Burgundy (according to the wine color of the drink) Flanders ale of Belgian origin, Bavarian Wheat beer, as well as The old beer comes from Dusseldorf, Germany.

Ale is different from beer according to several significant parameters. When making ale, the method of top alcoholic fermentation, known to the Sumerians and ancient Egyptians, is used. It is based on the lightness inherent in yeast fungi growing in the Old World. During the fermentation process, such yeast inevitably floats to the surface of the liquid, forming a kind of cap. Only with the discovery of America did a heavier variety of yeast come to Europe, which settles during fermentation to the bottom of a vat or barrel. Subsequently, it was these yeasts that began to be used in the production of lager.

Ale fermentation temperatures range between 15 and 24°C as lighter yeasts prefer heat. Their overseas counterparts feel much more comfortable at lower temperatures (5-14°C, and sometimes lower). The latter circumstance makes it possible to reduce the rate of reproduction of various microorganisms in the liquid, and thereby protect the beer from rapid souring. However, the possibility of using American yeast on an industrial scale, and therefore introducing lager into mass production, appeared only with the invention of powerful refrigeration units.

Fermentation at higher temperatures, accompanied by an intense release of various ester compounds and natural flavors, makes the ale brighter and richer, although less stable and controllable than lager.

In addition, thanks to the same thermal factor, the process of primary ripening of ale occurs much faster than in the case of lager. It lasts on average from two weeks to two months.

Classic ale, unlike lager, is not pasteurized or filtered. Therefore, he continues to wander, as the English say, until the last drop. This “live” drink has an incomparably brighter and more individual taste, but its shelf life is limited to a few days.

And finally, the vast majority of ales are historically designed not to achieve alcoholic intoxication, but to quench thirst. Accordingly, in comparison with the average lager, ale contains an order of magnitude less alcohol and significantly less carbon dioxide.

Summarizing all of the above, it can be noted that from the point of view of the direct consumer, ale is weaker, richer and more capricious, while lager is a stronger, stable and transportable drink.

At the same time, it is worth emphasizing that the capriciousness and instability of ale, as a rule, lies in the fact that it can be either good or excellent. It’s not for nothing that, as one of our readers noted, when blind tasting various varieties of a foamy drink, beer lovers in the overwhelming majority of cases choose not lager, but ale.