Old ale: Difference between revisions
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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. |
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Commercial examples include ''[[Theakston]] [[Old Peculier]]'' and ''Robinwood Old Fart''. |
Commercial examples include ''[[Theakston]] [[Old Peculier]]'' and ''Robinwood Old Fart''. |
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Revision as of 15:59, 10 August 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.
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