What is Irish ale: characteristics, varieties, reviews

What do we know about e? Some believe that this name is synonymous with the word "beer". Others believe that ale is a kind of barley foam drink. And some are sure that it is about Irish ale beautiful ballad Stevenson (in the translation of Marshak). Remember: "And he was honey sweeter, more drunk than wine ..."? Stevenson describes that this el cooked gnomes in caves from mountain heather. And how was it really? Let's find out about the interesting history of ale - a traditional Irish and Scottish beverage. Can I try it with us? And what kind of ale is there in his homeland, and in other countries, where the culture of brewing is traditionally developed?

History of the drink

Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) malt and water. But it was not always so. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they cooked it without hops. The process of making the drink took not so much time, as now. Malt without hops rushes faster, but the drink turns out to be sweeter. To add so much beloved by many bitterness, to balance the taste, the beer began to add hops. But the British Isles did not know this plant until the 15th century, until it was imported from Holland. In relation to the new drink, cooked with the addition of hops, the word "beer" (beer) was used, and to the traditional one - "ale". In addition to technology, it differs from the familiar barley drink and taste. The British, Scottish and Irish ale were known. But now it is brewed also in Belgium and Germany.

Technology

We will not go into unnecessary details here. Let us trace only the general scheme of production. Unlike the lager - bitter, calm beer, ale does not pasteurize. The sweetness of malt (sprouted and fermented grains) in an ancient drink balances not the hops, but a mixture of spices and herbs, called gruyte. It is boiled in the mash. Yeast during cooking does not sink to the bottom, but float on the surface. Irish ale leave to wander at room temperature 15-24 degrees C. The lager is exposed to a cool (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. Therefore, ale is called a beer of horse fermentation. But also poured into the barrel, this drink does not stop ripening. In it add a little bit of sugar to resume the fermentation process. Both taste and fortress vary depending on how long the drink plays. Then it is bottled to stop the accumulation of alcohols.

Characteristics of the drink

At such a high temperature, the fermentation process is faster than that of the same lager, and much more violently. Without hop bitterness, with the addition of herbs, the drink turns out to be sweeter, with a rich fruit taste. It can be the aroma of prunes, banana, pineapple, pears or apples. As a result of the fact that the drink is left to ripen in barrels, it really becomes "more drunk than wine". How strong is Irish ale-beer? How many degrees are there in it? This, as in wine, depends on the aging period. In the porter, named so because he was loved for fortress loaders, 10% alcohol. And in barley wine - all 12. At the same time, there are also weaker drinks: soft or light ale (2.5-3.5%). But what is characteristic of this type of beer is that it is more sweet and not bitter. And the consistency is thicker, more saturated than the traditional intoxicating drink.

Varieties of Irish ale

The drink has become so popular among the people that it would be strange if his recipe remained the only and unchanged. Soon after a real, traditional honey drink, which, by the way, is poured without pressure from above, unlike regular beer, other varieties followed. Among them is the dark Irish ale. This is the world famous "Guinness". Named in honor of its founder, a Dublin entrepreneur, this stout acquired a coffee color due to the addition of overcooked barley grains and caramel malt. It is also called a particularly strong porter, although alcohol in it is about 7%. Very popular is also "Kilkenny", red Irish ale. It has a full-fledged taste and a rich ruby color. His name came from a small Irish town, where the abbey of St. Francis is located. Local monks brewed this beer from the XVIII century. The strength of the drink is about 4%, and an interesting color is achieved by adding a small amount of specially processed caramel malt.

Irish ale in continental Europe

In countries where the traditions of brewing are rooted in the distant past, it is also customary to make ale. After all, the use of hops is German innovation. In Belgium, the monks of the Trappist Order from the early Middle Ages did well without him. However, over time, brewers began to experiment, adding to the drink hops, barley and wheat malt, yeast and even juices. So on the light appeared such sorts of ale, as Rhenish kolsh (light foamy drink). In Germany, altbier is also very popular (literally translated as "old beer"). It is brewed in Düsseldorf. Belgium is able to seduce beer even those who claim that the spirit does not tolerate this drink. One should only try "Scream" and "Fathers Trappisty", "Double" and "Triple", with the aroma of raspberries, bananas, cherries ...

El in Russia

In the Altai Territory, in the village of Bochkari, also began to produce Irish ale recently. Reviews of those who tried an authentic product, say that the Russian drink is similar to the original. The first sip gives a false sensation of a bitter taste, but from the second one reveals the fullness of caramel sweets. The aroma of creamy toffee, the color of copper-amber, the foam is not too plentiful. In the finale there is no bitterness, but only a slight taste of roasted grain. Reviews assure that this beer is easily drunk. It creates the general impression of a moderately thrown beverage. Here it is - Russian, under the name "Irish ale", beer. How many degrees are there in it? The alcohol content is quite noticeable - 6.7 percent.