Old ale: Difference between revisions
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A primarily English style of [[ale]], '''Old ales''' are rich, sweet and 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 much of the [[malt]] sugar in the [[beer]]. Despite high gravity, the actual alcohol content of these beers generally remains rather modest. |
A primarily English style of [[ale]], '''Old ales''' are rich, sweet and 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 much of the [[malt]] sugar in the [[beer]]. Despite high gravity, the actual alcohol content of these beers generally remains rather modest. |
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Commercial examples include ''Theakston Old Peculier'' and, the amusingly named, ''Robinwood Old Fart''. |
Commercial examples include ''Theakston Old Peculier'' and, the amusingly named, ''Robinwood Old Fart''. |
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Revision as of 06:14, 19 July 2004
A primarily English style of ale, Old ales are rich, sweet and 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 much of the malt sugar in the beer. Despite high gravity, the actual alcohol content of these beers generally remains rather modest.
Commercial examples include Theakston Old Peculier and, the amusingly named, Robinwood Old Fart.