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'''Ale''' is a [[Type of beer|type]] of [[beer]], brewed using a [[warm fermentation]] method.<ref>Ben McFarland, {{Cite book|url=https://books.google.com/books?id=SHh-4M_QxEsC&pg=PA271 |title=World's Best Beers: One Thousand Craft Brews from Cask to Glass |page=271 |publisher=Sterling Publishing Company |access-date=2010-08-07|isbn=978-1-4027-6694-7 |date=2009 }}</ref><ref>M. Shafiur Rahman, {{Cite book|url=https://books.google.com/books?id=sKgtq62GB_gC&pg=PA221 |title=Handbook of Food Preservation |page=221|publisher=CRC Press |access-date=2010-08-07|isbn=978-1-57444-606-7 |date=2007 }}</ref> In [[England in the Middle Ages|medieval England]], the term referred to a drink brewed without [[hops]].<ref>{{cite web|url=http://oxforddictionaries.com/definition/english/ale?q=ale|archive-url=https://web.archive.org/web/20140504104857/http://www.oxforddictionaries.com/definition/english/ale?q=ale|url-status=dead|archive-date=4 May 2014|title=Oxford English Dictionary Online|access-date=6 October 2014}}</ref>
As with most beers, ale typically has a [[bittering agent]] to balance the [[malt]] and act as a [[preservative]]. Ale was originally bittered with [[gruit]], a mixture of herbs or spices boiled in the [[wort]] before fermentation, before hops replaced gruit as the bittering agent.<ref>{{cite web|title=De middeleeuwse brouwerij en de gruit /|url=https://lib.ugent.be/catalog/rug01:001809741|last=Doorman|first=Gerard|date=1955|website=lib.ugent.be|access-date=2020-05-30}}</ref> In England, however, it was also common to brew ale without adding herbs.<ref>{{cite book |title=Receipt-Book |url=https://wellcomecollection.org/works/vt9tqnmd |author=See the recipe for bottle ale in: By several hands |year=1690 |page=[https://wellcomecollection.org/works/vt9tqnmd/items?canvas=121 180] |publisher=Manuscript 4054 (wellcome collection)}}</ref>
==Etymology==
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Brewing ale in the Middle Ages was a local industry primarily pursued by women. Brewsters, or [[Alewife (trade)|alewives]], would brew in the home for both domestic consumption and small scale commercial sale. Brewsters provided a substantial supplemental income for families; however, only in select few cases, as was the case for widows, was brewing considered the primary income of the household.<ref>{{cite book|last=Bennett|first=Judith|title=Ale, Beer, and Brewsters in England|url=http://lib.myilibrary.com/Open.aspx?id=52609|access-date=30 October 2012}}</ref>
[[File:Henry Singleton The Ale-House Door c. 1790.jpg|thumb|"The Ale-House Door" ([[Henry Singleton (painter)|Henry Singleton]], {{circa|1790}})]]
From the mid-17th century, strong ales became particularly fashionable. Strong ales of this period were fermented up to 11% [[Alcohol by volume|ABV]] and would have been similar to modern day [[barley wine]]s.<ref>{{Cite book |last=Hartshorne |first=Albert |title=Old English Glasses |publisher=Edward Arnold |year=1897}}</ref><ref>{{Cite book |last=Lanmon |first=Dwight P. |title=The golden age of English glass: 1650-1775 |date=2011 |publisher=Antique collectors' club |isbn=978-1-85149-656-3 |location=Woodbridge (GB)}}</ref> They were known by names such as Huff-Cap, Nippitate and Hum-Cup, so called because it caused "a humming sensation in the head". Strong ale, like wine, was typically decanted due to the high sediment content into [[Dwarf ale glass|small glasses]], which were better suited to the high [[Alcohol by volume|ABV]] ale.<ref>{{Cite book |last=Campbell |first=Andrew |title=The Book of Beer |publisher=Dennis Dobson |year=1956 |pages=70, 132–133}}</ref>
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In 18th-century England, brewers coined the term "Pale Ale" to distinguish this golden-hued ale from the more prevalent dark ales of the time. The use of hops during fermentation introduces a distinctive bitter aroma, while the general absence of diacetyl groups and the presence of esters contribute to a sweeter and fruitier flavor compared to other ales. The average alcohol by volume (ABV) of these ales ranges from 3.2% to 5.3%.<ref>{{Cite web |title=The Oxford Companion to Beer Definition of pale ale |url=http://beerandbrewing.com/dictionary/P6f1KgdHEP/ |access-date=2024-03-19 |website=Craft Beer & Brewing |language=en}}</ref>
* '''[[Strong ale|Scotch Ale]]'''
Scotch Ale, also known as 'Wee Heavy,' boasts an exceptionally malty taste accented by sweet malty undertones due to the heavy concentration of esters. Generally low in bitterness, it exhibits a deep caramel color, the shade of which may vary depending on the brewing techniques. They have a relatively high (ABV), falling between 6.6% and 8.5%.<ref>{{Cite web |date=2023-01-20 |title=Beer Style Guide: Get to Know Scotch Ale aka Wee Heavy |url=https://www.alcoholprofessor.com/blog-posts/scotch-ale-wee-heavy |access-date=2024-03-19 |website=Alcohol Professor |language=en-US}}</ref>
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