Ales
Here
are a few of the more popular ales. Most of these types can
be faithfully reproduced in your own home.
Barley
Wine – Despite its name, Barley Wine is indeed
an ale (beer). Barley Wine is a very intense and complex beverage
with alcohol content equal to most wines. It is not for the
faint of heart. It has a hearty, sweet malt flavor which is
offset by a strong and bitter flavoring from the hops for
balance. Because of the preserving qualities of alcohol, this
is the best beer for storing over a long period of time. The
color ranges from copper to medium brown. The strong scent
of malt, hops, and even the alcohol are evident. You can even
feel the warmth of the alcohol as you swallow. The bitterness
ranges from medium to the highest of all beer types.
OG
(Original Gravity): 1.09–1.12
FG (Finished Gravity): 1.015–1.020
IBU’s (International Bittering Units): 50–100
SRM (Standard Reference Method): 14–22
Alcohol (% by volume): 6-12
Examples: Sierra Nevada’s Bigfoot Barley Wine, Adnam’s
Tally-Ho Barley Wine
Homebrew
recipe for Barley Wine
English
Bitter – There are three classic styles of
English Bitters. They are the Ordinary (mild), the Special
(moderate strength), and the Extra Special (a stong bitter).
They are typically characterized with traditional hops such
as Kent Goldings, Fuggles, or Brewers Gold. Just as they range
from mild to strong, the color and alcohol percentage also
follow. Here is the technical information for the average
Special Bitter:
OG
(Original Gravity): 1.039–1.042
FG (Finished Gravity): 1.006–1.012
IBU’s (International Bittering Units): 28–46
SRM (Standard Reference Method): 12-14
Alcohol (% by volume): 4.2–4.8
Examples: Young’s London Special Ale, Fuller’s
London Pride
Homebrew
recipe for English Bitter
Pale
Ale – As in the English Bitters, there are
varying styles of pale ales. They all share a pronounced hop
flavor and aroma with low to medium maltiness. There is also
a good deal of fruity esters. Among the types of pale ales
are the English, the India (IPA), and the American. English
have a dry character usually due the high sulfate content
of the water. The India Pale Ale is usually stronger and hoppier
because the higher alcohol content and hop acids acted as
a preservative on the long boat journey from England to its
colonies in India. The American is usually amber in color
and has a bit more maltiness flavor than the other two. When
brewing pale ales, fresh, quality hops is a necessity. Here
is the technical information for the India Pale Ale:
OG
(Original Gravity): 1.050–1.070
FG (Finished Gravity): 1.012–1.018
IBU’s (International Bittering Units): 40–60
SRM (Standard Reference Method): 8-14
Alcohol (% by volume): 5.0–7.6
Examples: Anchor Brewing Co.’s Liberty Ale, Sierra Nevada
Pale Ale, Samuel Smith’s Pale Ale
Homebrew
recipe for Pale Ale
Scottish
Ale – Scottish ales are close cousins to the
English ales with the exception that they are usually darker,
maltier, and have less carbonation. They range in color, maltiness
and strength in the order of Scottish Light(60 Shilling),
Scottish Heavy (70 Shilling), Scottish Export (80 Shilling),
and the Strong Scotch (wee heavy). The term 60-80 shilling
dates back to when beer was taxed by gravity and strength
and is still the way to order a Scottish ale in a Highland
pub. The Strong Scotch is usually dark brown, high in alcohol
(6-8 percent) and can have a lightly smoky character. Here
is the technical information for a Scottish Heavy Ale:
OG
(Original Gravity): 1.035–1.040
FG (Finished Gravity): 1.010–1.014
IBU’s (International Bittering Units): 12–20
SRM (Standard Reference Method): 10-18
Alcohol (% by volume): 5.0–7.6
Examples: Samuel Smith’s MacAndrew’s Stock Ale,
Scottish Courage’s McEwans Export
Homebrew
recipe for Scottish Ale
Belgian
Strong Dark Ale – Belgium is known for having
hundreds of unique styles of beer. One of my favorites is
the Belgian Strong Ale. Though very diverse, they are usually
medium to dark in color with a high alcohol content. They
are very malty and with a low hop flavor and aroma. The most
important ingredient in this style of beer is the strain of
yeast. The yeast and warm fermentations create a unique biscuity
flavor with fruity and spicy overtones and a good deal of
carbonation. These beers are usually very aromatic and are
best served in a goblet so as to better smell the beer while
drinking. Often considered the champagne of beers, the Belgian
Strong Ale is definitely a beer to be savored. This is also
one of the harder beer styles to try to achieve at home.
OG
(Original Gravity): 1.064–1.096
FG (Finished Gravity): 1.012–1.024
IBU’s (International Bittering Units): 20-50
SRM (Standard Reference Method): 10-20
Alcohol (% by volume): 7.0-11.0
Examples: Bières de Chimay’s Chimay Grand Reserve,
Brouwerij Westvleteren’s Westvleteren Abt 12 (Yellow
Cap)
Homebrew
recipe for Belgian Strong Dark Ale
Porter
– The Porter’s name comes from the Porters at
London’s Victoria Station. They would frequently mix
several styles of beer into one glass and drink large quantities
of the mixture. A style was eventually created to approximate
this blend and came to be known as a Porter. Arthur Guinness
and Sons was the first brewer to offer a Porter commercially.
Later on, they increased the alcohol content of the Porter
and the new drink became known as the Stout Porter (which
eventually became Stout). The Porter is a good beer for those
who want a full flavored, dark beer without the bitterness
from the roasted barley that a Stout now possesses.
OG (Original Gravity): 1.045–1.060
FG (Finished Gravity): 1.008–1.016
IBU’s (International Bittering Units): 25-40
SRM (Standard Reference Method): 30+
Alcohol (% by volume): 4.5-6.0
Examples: Anchor Brewing Co.’s Anchor Porter, Samuel
Smith’s Taddy Porter, Fuller Smith and Turner’s
Fuller’s London Porter
Homebrew
recipe for Porter
Imperial
Stout – The Czarist rulers of Russia so loved
the English Stouts that they would have it shipped to them
from England. The beer didn’t hold up too well on the
long journey, so the English increased the gravity and alcohol
content just as they did when creating the India Pale Ale.
Thus the birth of the Russian Imperial Stout. An Imperial
Stout is dark copper to very black in color. It has a rich
and complex maltiness with noticeable hop bitterness. The
two main ingredients are the dark roasted barley and black
malts. The Imperial Stout is like the espresso of beer styles,
full flavored and intense.
OG
(Original Gravity): 1.075–1.090
FG (Finished Gravity): 1.020–1.030
IBU’s (International Bittering Units): 50-80
SRM (Standard Reference Method): 40+
Alcohol (% by volume): 7.0-9.0
Examples: Grant’s Imperial Stout, Samuel Smith’s
Imperial Stout
Homebrew
recipe for Imperial Stout
Looking
for a Particular Ale?
Are
you looking for a particular type of ale? Try a search in
the box below. If you don't remember the name, just type in
the word "ale".
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