ALE is an image-processing program used for tasks such as super-resolution, deblurring, noise reduction, and anti-aliasing. Its principle of operation is synthetic capture, combining multiple inputs representing the same scene.
An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops.
A festival in English country places, so called from the liquor drunk.
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This products' fruity accent comes from relatively quick, warm fermentation with a variety of yeast that rises during the process. This procedure (known as top fermentation) classically defines an ale. There are many types and colour and strength of the brew may vary.
One of two types of beer. Ales are fermented warmer than lagers using yeast that is better suited for the higher temperatures.
The English term for a beer made with top-fermenting yeast. This yields a fruitiness. Ales come in a variety of colors and strengths.
Old english beer of hi yeasting, average alcohol percentage
Ale beer usually has unique flavours that are softer. This type of beer uses the top-down fermenting process to create intense flavours and aromas. Examples include Pale Ale, Brown Ale, Heffeweizen, Stout, and Porter.
a gathering of dancers. These are usually non-competetive, although teams generally want to show off their best dances. The name comes down from medieval times when the village church sponsored seasonal fairs and provided ale to entice people to come. These fairs, which themselves became known as ales, were favorite places for morris dancers to perform
Beer typically fermented at warmer temperatures (60-72 degrees) with "top fermenting" yeasts that tend to impart fruity, spicy flavors; one of the two main families of beer styles; examples include IPA, stout and barleywine. EMAIL THIS PRINT THIS MOST POPULAR Related: • More potent beers the cream of the crop • More food and drink news
Beer fermented by top-fermenting yeasts at temperatures of 55-70°F. Usually has a higher hop content than lager.
Brewed from malt and hops. Usually stronger and slightly more bitter than beer. Color can vary from light to dark amber.
Ales are beers made with top fermenting yeast. They typically are fermented between 68-75°F. Ales absorb some of the byproducts from the fermentation which cause can a fruity or estery nose or flavor.
In the US, an assembly of morris dancers from several teams, typically for a weekend or longer, to do tours, socialize, teach, learn, etc. A few of the many annual ales are: the Midwest Ale somewhere in the Midwest and the Marlboro Ale in Marlboro, Vermont, both on Memorial Day Weekend; the Toronto Ale on Labor Day Weekend; and the Dog Days Ale in Syracuse in June or July. In England the term more often refers to a purely social occasion for morris dancers. From an English term for a village festival.
A style of beer. Traditionally a "top-fermented" beer brewed at temperatures between 60-70 degrees F. Using ale yeast.
Probably derived from the Norse "oel," which originally referred to fermented malt beverages that were not flavored by hops. By that definition, in the earliest times all such beverages would have been ale. When the use of hops as a flavoring agent became prevalent, such hopped brews were identified as beer. Today, beer usually identifies lager (specifically, bottom-fermenting brews) and the entire class of malt beverages in general, while the term ale usually applies to top-fermented brews.
One of the larger families of beers. True ales are fermented with top-fermenting yeast. They are low in carbonation and served warm. Best known in England.
A beer style. A style made with a top-fermenting yeast. They are generally hearty, robust, and fruity.
The complex fruity accent comes from relatively quick, warm fermentation, with a variety of yeast that rises to the top of the fermentation vessel . This procedure, known as top-fermentation, defines an ale. Color and strength vary and there are many types. Mostly associated with Britain, Ireland and Scotland there are many varieties. Old Ale, India Pale Ale, Mild Ale, Bitter Ale, Pale Ale, Brown Ale, Barley Wine, Scotch Ale and Belgian Ale. Even some German specialty beers such as Alt beer from Dusseldorf and Kolsch of Cologne may be considered ales.
This is a top fermenting style of brew. It is also fermented at the higher temperatures, usually just under normal room temperature. Because of these higher temperatures, it ferments much more quickly -- sometimes as short as 3-4 days. They generally have what is referred to as a "fruity" accent. They should be served at moderate temperatures in order to taste the full body of the ale.
Ale is a term that refers to beer that is made in a specific way using top-fermented yeast - this is yeast that boils and rises to the top of the fermenting vat.
Beers brewed with top-fermenting yeast strains. The top-fermenting yeast performs at warmer temperatures than yeasts used to brew lager beer.
Ales are made with "top-fermenting" strains of yeast which means that the yeast ferments at the top of the fermentation tank. For more information, read The Difference Between Ales and Lagers.
A top-fermented beer made from malt and hops. It is the primary beer type among North American microbreweries and in England. Ales tend to have a fruity, sweet, and texturally smooth character. Ales also are usually higher in alcohol content than lagers. The color wil range from light to dark amber.
All traditional ales are brewed in the same manner. Two-row malted barley is crushed, mashed with hot water, and filtered to a liquid called wort. This is boiled and hops are added, then it is cooled. Ales are top-fermented at 59 to 68 degrees Fahrenheit for about a week with a selected strain of yeast (Saccharomyces cerevisiae). The finished filtered ale goes into kegs or bottles. There are many types of ale: Bitter, Brown, Cream, India Pale, Mile, Pale and Scotch.
A beer brewed with a top-fermenting yeast. It used to refer to a beer made without hops but this is not the case now.
Beer made with ale yeast (Saccharomyces cerevesia), often with a fruity aroma caused by fermenting at warmer temperatures.
This aromatic malt beer was originally flavoured with hops but now other cereals can be used for the fermentation. In Britain, ale is a generic term for blonde or pale beer.
any beer that is top fermented with ale yeast.
Ale is a style of beer made with top-fermenting yeast in a relatively warm fermentation process. Ales tend to have a higher alcohol content, more robust flavor and fruitier aroma than lagers. This category includes alts, barley wines, bitters, brown beers, pale ales, amber ales, porters and stouts.
produced by top fermentation; pale in color, tart in taste, high in alcohol, and contains more hops than does beer
Fermented at a higher temperature, Ale's tend to have a higher alcohol content and are usually full bodied and bitter.
Worlds oldest style of beer that is top fermented, usually at 60-70°F.
Top fermented brew with higher alcohol, fuller body, and more bitterness from hops than bottom fermented lagers. The fermenting tank is cooler at the bottom, hotter at the top. The hotter fermentation of ale is responsible for its stronger personality.
Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale's character.
Beer brewed using the top fermentation process, where yeast cells rise to the top of the brewing tank, to be skimmed off when fermentation is complete. Ales commonly use darker malt and have a higher alcohol content and richer flavor than lagers produced by bottom fermentation.
A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity.
A beer, stronger than larger, containing malt and hops that has been top fermented.
Beer made by the top fermentation process, and generally with less hops than other beers. Ale was the traditional Australian beer of the nineteenth century. Today, almost all beer produced in Australia is lager.
beer brewed with a top-fermenting yeast ( Saccharomyces cerevisiae)
The oldest beer style in the world. Produced by warm or top fermentation.
beer fermented with top fermenting yeast at temp. Between 55-70.
Another way of describing top-fermented beers.
A top-fermentation beer, brewed from malt and hops, available in many variations.
Heavier and more bitter than lager.
A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation.
Any beer produced with top-fermenting or ale yeast.
Alcoholic beverage brewed from malts and hops.
a fermented drink; the original term for beer.
A type of beer brewed using top-fermenting yeast, which is usually stronger and more bitter than beer. The color can vary from light to dark amber.
Ale is a beer style brewed from barley malt with a top fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes a butter-like taste. Most ale contains some herb or spice, usually hops, which imparts a bitter, herbal flavour which balances the malt sweetness.
Ale is one of the 180 woredas in the Oromia Region of Ethiopia. Part of the Illubabor Zone, Ale is bordered on the south by the Southern Nations, Nationalities and Peoples Region, on the west by Nono, on the northwest by Bure, and on the northeast by Metu. Towns in Ale include Ale, Gore and Leka.