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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.

Commercial examples include Theakston Old Peculier and, the amusingly named, Robinwood Old Fart.

Revision as of 22:55, 10 November 2003 edit Stewartadcock (talk \| contribs) Extended confirmed users 6,011 edits About the Old Ale style of beer.		Revision as of 23:09, 10 November 2003 edit undo Pigsonthewing (talk \| contribs) Autopatrolled, Event coordinators, Extended confirmed users, Page movers, File movers, IP block exemptions, New page reviewers, Pending changes reviewers, Rollbackers, Template editors 266,310 edits m typo Next edit →
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	A primarily English style of [[ale]], '''Old ~~ale~~'''s 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 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''.		Commercial examples include ''Theakston Old Peculier'' and, the amusingly named, ''Robinwood Old Fart''.