Old ale: Difference between revisions
Content deleted Content added
wikify |
No edit summary |
||
| Line 1: | Line 1: | ||
A primarily [[England|English]] style of [[ale]], '''Old ales''' are rich, have a tendency to be sweet are usually dark, and usually possess a fairly strong flavour. Their characteristic body, flavour and sweetness derives from the fact that they are not thoroughly [[fermentation|fermented]], leaving a larger quantity of the [[malt]] sugar in the [[beer]]. Old ales are generally of high strength, almost invariably over 5% [[ABV]], and often 10% or more. |
A primarily [[England|English]] style of [[ale]], '''Old ales''' are rich, have a tendency to be sweet are usually dark, and usually possess a fairly strong flavour. Their characteristic body, flavour and sweetness derives from the fact that they are not thoroughly [[fermentation|fermented]], leaving a larger quantity of the [[malt]] sugar in the [[beer]]. Old ales are generally of high strength, almost invariably over 5% [[ABV]], and often 10% or more. |
||
Commercial examples include ''[[Theakston]] [[Old Peculier]]'' and ''Robinwood Old Fart''. |
Commercial examples include ''[[Theakston]] [[Old Peculier]]'' and ''Robinwood Old Fart'', and the name of an old ale often includes the word 'Old'. |
||
{{beer-stub}} |
{{beer-stub}} |
||
Revision as of 20:11, 1 September 2005
A primarily English style of ale, Old ales are rich, have a tendency to be sweet are usually dark, and usually possess a fairly strong flavour. Their characteristic body, flavour and sweetness derives from the fact that they are not thoroughly fermented, leaving a larger quantity of the malt sugar in the beer. Old ales are generally of high strength, almost invariably over 5% ABV, and often 10% or more.
Commercial examples include Theakston Old Peculier and Robinwood Old Fart, and the name of an old ale often includes the word 'Old'.
 | This beer or brewery-related article is a stub. You can help Wikipedia by expanding it. |