Old ale: Difference between revisions
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A primarily English style of [[ale]], '''Old ales''' are rich, sweet |
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 [[fermentation|fermented]], leaving a larger quantity of the [[malt]] sugar in the [[beer]]. Old ales are generally of high atrength, almost invariably opver 5% ABV, and often 10% or more. |
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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 06:29, 19 November 2004
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 atrength, almost invariably opver 5% ABV, and often 10% or more.
Commercial examples include Theakston Old Peculier and, the amusingly named, Robinwood Old Fart.