Ale

Ale refers to top-fermented beers fermented at relatively warm temperatures of about 15 to 24 degrees Celsius. The yeasts form fruity esters and other aroma compounds, which is why ales often seem more layered and complex than lagers.

Many styles fall under the term: pale ale, amber ale, brown ale, India pale ale, stout and porter, wheat beer and Belgian specialities. Kölsch and Altbier are also ales by their fermentation method. Historically, “ale” in English meant unhopped beer, hopped beer being called “beer”; today the word simply points to the type of yeast and fermentation.