383:
326:, also known as table beer or mild beer, which was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes. The lower cost for proprietors combined with the lower taxes levied on small beer inevitably led to the selling of some beer labeled "strong beer" that had actually been diluted with small beer.
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wheat and one part
Lactobacillus, which is a bacterium used to produce sour ales. Traditionally, Berliners were brewed with spices and various syrups to enhance flavor, resulting in a distinctive sweet-and-sour flavor profile. Esters are present in low quantities, while diacetyls are absent. Its final alcohol by volume (ABV) ranges from 2.8% to 5.0%, with lower-alcohol variants often considered more natural and higher-alcohol versions attributed to later additions during fermentation.
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concentrations of lactic or acetic acid and further develops during the aging process. Utilizing wooden bourbon barrels imbued with either vanillin or sherry plays a crucial role in augmenting the beer's flavor complexity during aging. The presence of esters and diacetyl fluctuates depending on the sought-after flavor profile of the brew. The final alcohol by volume (ABV) widely varies depending on the length and methods used during brewing.
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are characterized by a balanced flavor profile, as the production method does not stray far from traditional ale brewing. Esters may be present in medium quantities adding sweetness to the final flavor, while diacetyl is non-existent. Most commercially available ales fall under the distinction of session ales due to their cost-effective ability to be brewed in mass.
689:
different between every batch. The hue, bitterness, and ABV ranging between 4% and 8% all depend on the microorganisms and bacteria present in each of the different batches. Naturally, these ales are high in esters yielding a sweet fruit-like flavor, and have acidic compounds present leading to a sour to tart flavor profile.
665:
level of bitterness owing to the hops during fermentation. The aroma of the brew is described as subtle yet persistent, due to phenol compounds. In terms of alcohol by volume (ABV), Dark Ale ranks notably high compared to other brews, ranging from 7.1% to 11.2%, a potency subtly veiled by its diverse flavor profile.
568:
Note that adequately brewing an old ale involves an aging process spanning a few years. Upon completion, it yields an extremely sweet drink comparable to wine. The final alcohol by volume (ABV) of the ale ranges from 5.0% to 9.3%, with higher percentages correlating to the amount of sugar added during fermentation.
40:
724:
Hailing from
Cologne, Germany, Kölsch is an ale characterized by its unique brewing techniques. This ale is crafted with low amounts of wheat and undergoes a cold finishing process, resulting in a typically lower alcohol content. Consequently, two types of yeast are commonly used: ale yeast and lager
653:
Session ale, coined for its purpose of being enjoyed within a single "session" without inducing significant intoxication, features a low alcohol by volume (ABV) content, typically ranging from 3% to 5%. Though they share similarities with 'Table Beers', they maintain a higher alcohol percentage. They
447:
compounds regardless of the strain of yeast (H2S, SO2), with the main concern being how concentrated and quick the production is. Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as the chemical gives the beer an unappealing smell akin to garlic or
763:
Hefeweizen stands out as one of the most iconic German ales, known for its distinctive wheat malt taste and the distinctive yeast used during fermentation. The ale is amber in color and sometimes has a hazy completion, imparting a yeast-like flavor to the beer's profile. Maintaining high carbonation
642:
Table beer is termed as such due to its typically low alcohol by volume (ABV) of around 0.5% - 2.0%. The color of the beverage reflects this, being gold in hue. Popular in
Eastern Europe, these beverages are brewed with malt barley, wheat, oats, or rye. They are commonly flavored with additive sugar
528:
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
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Bière de Garde is a hybrid beer whose name translates from French to
English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions
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The flavor profile of Dark Ale is notably complex, characterized by a malty sweetness resulting from the abundance of esters in the brew. A discernible spiciness is attributed to yeast-derived phenolic compounds present in moderate quantities. Depending on the brand, the beer tends to have a modest
465:
Flocculation is the tendency for the yeast to conglomerate into large masses at the top and bottom of the fermentation tank at the end of the fermentation process. This selective trait in the yeast came about as the majority of the yeast that gets repurposed is that which aggregates and gets easily
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yeast, this choice depends on bottling methods and the desired flavor profile. The brew has low levels of esters, with the residual fruit flavor expressed as a pear wine-like flavor. Its final alcohol by volume (ABV) falls within a narrower range compared to other ales, spanning from 4.8% to 5.3%.
688:
Lambic ale relies on a technique called spontaneous fermentation. The wort is left in open tanks, being exposed to the air, during fermentation for a duration of time, to allow for unpredictable microorganisms to be introduced to the brewing ale. This results in a widely varied type of ale that is
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Amber Ales is an
American craft beer named after the final amber hue it possesses. The brew became popular due to an assortment of hops and flavored using caramel malt, yielding its vivid color and distinctly balanced flavor. The ale maintains a low level of esters and lacks any trace of diacetyl,
593:
Barley wine is renowned for its balance of flavor and high alcohol content. The ale's color varies widely depending on the duration of its age, as its flavor profile evolves dramatically over time. Low levels of diacetyl and carbonation are found in all barely wines, while esters are found in high
567:
Old Ale, originating in
British England, is classified as an intensely dark red ale. They are said to have a fruity aroma, with brewers occasionally adding caramel to sweeten the product. The hop flavoring and bitterness of an old ale are relatively low compared to other types of categorized ales.
510:
The following list breaks the many various ales into separate, diverse categories. The ales listed are categorized into their respective style groups of origin and accompanied by information regarding the specific brew. For further classification, more comprehensive information can be found in the
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Irish Red Ale is characterized by its definitive amber or dark red hue, having an ABV ranging from 4.0% to 4.8%, and having a standard approachable bitterness, all of which make this ale highly sessionable. Medium flavors of candy-like caramel malt distinguish the ale, and a tan foam forms at the
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To create the highest quality product, the yeast must be able to survive the harsh environment within the brewer's wort to fully take advantage of the sugars that create a sweeter taste and lighter overall ale. The greatest effect on the application of these sugars is the yeast's tolerance to the
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The
Berliner Weisse holds a notably rich historical significance among ales, standing as one of the oldest sour ales still crafted today. Originating from Berlin, Germany, its name "Weisse," translates to white, reflecting both its color and its sour taste. The ale is brewed with one part malted
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Sour Ale, more commonly known as Wild Ale, is characterized by its distinctly unique and intriguing sour flavor. During fermentation, acid-producing bacteria like lactobacillus or acetobacter feed on sugars, producing a distinctive and well-known sour flavor. The acidity produced comes from mild
554:
True to its name, British-style Summer Ale is a thirst-quenching beverage that is characteristically lighter in gold color. Filled with esters, this beer yields a fruity flavor and maintains a subdued yet weak profile in bitterness and hop. The ale is traditionally high in carbonation due to its
737:
Originating from the Düsseldorf region of
Germany, Altbier pays homage to traditional brewing methods, with "alt" meaning old in English. The complexion of the brew is reported to range from a light amber to a deep copper color. Esters are present in low quantities, which is attributed to their
1133:
Accum, Friedrich
Christian. A treatise on adulterations of food: and culinary poisons, exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee ... and other articles employed in domestic economy and methods of detecting them. Longman, 1822, pp. 159, 170
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Brown Ale, distinguished by its dark hue, is commonly enriched with a blend of roasted and caramel malts, leading to a distinctively unique toffee-flavored ale. Both esters and diacetyl are found in low levels, contributing to the beer's unique taste. The alcohol by volume (ABV) of brown ales
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quantities, contributing to a low bitter fruity flavor and aroma. The flavors of barely wines are remarkably diverse, ranging from bread-like to hints of molasses and toffee. Notably, barley wine ales are renowned for their unusually high alcohol by volume (ABV), ranging from 8.5% to 12.2%.
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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
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oxygen-deprived, ethanol and sugar-concentrated environment. Traits that prolong the ability of the yeast to remain in these conditions, and the yeast's ability to effectively process the sugars are the two ideal traits brewers seek out to best capitalize during the fermentation process.
379:, 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.
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levels for centuries, Hefeweizen offers a refreshing drinking experience. Esters and phenolic compounds present in the ale contribute to a subtle banana-like aroma and flavor. Its final alcohol by volume (ABV) falls within a narrow range, typically spanning from 4.9% to 5.6%.
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lightly citrus profile, while diacetyls are completely absent. The ale boasts a moderate level of bitterness owing to hops utilized in fermentation. Its ultimate alcohol by volume (ABV) falls within the range of 4.6% to 5.6%, aligning typically with other ales.
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burnt rubber. However, the compound SO2 can affect many facets of ale quality, and is not detrimental to the fermentation process, making brewers search and find ways to reduce H2S but keep SO2 levels steady.
409:. 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
429:
and other secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling those found in fruits, such as apple, pear, pineapple, banana, plum, cherry, or prune.
425:
Modern ale is typically fermented at temperatures between 15 and 24 °C (59 and 75 °F). At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of
320:
Scholars believe grains accounted for around 80% of the calorie intake of agricultural workers and 75% for soldiers. Even nobles received around 65% of their calories from grains.
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being “Light Amber, Chestnut Brown, or Red.” While most popular in France, this style has become much more frequent in the U.S. as the ale industry grows.
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removed. This selective trait is gradually characterized in most yeast as the yeast that exhibits this behavior lasts a greater number of generations.
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respective brewing techniques. Falling within the standard alcohol by volume (ABV) range of 3.7% to 5.1% aligns with most beer's typical potency.
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before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs.
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leading to a moderately bitter and slightly fruity undertone. The alcohol by volume (ABV) of amber ales ranges anywhere from 4.4% to 5.4%.
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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%.
1260:
Gibson, B.; Dahabieh, M.; Krogerus, K.; Jouhten, P.; Magalhães, F.; Pereira, R.; Siewers, V.; Vidgren, V. (17 January 2020).
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From the mid-17th century, strong ales became particularly fashionable. Strong ales of this period were fermented up to 11%
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Records from the Middle Ages show that ale was consumed in huge quantities. In 1272, a husband and wife who retired at
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198:), which originally meant 'golden or reddish colour'. Other Indo-European words related to this root include
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then came to refer specifically to ale because this is its colour, giving rise to both the Germanic word *
1262:"Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality"
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Brewing ale in the Middle Ages was a local industry primarily pursued by women. Brewsters, or
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branch of Proto-Germanic, and some other languages in this branch also attest to the word:
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Woolgar, Christopher Michael; Woolgar, C. M.; Serjeantson, D.; Waldron, T. (2006).
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The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World
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2014:
985:, 3rd edn (Oxford: Oxford University Press, 2012). Accessed 28 August 2020.
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s household purchased an average of 85 gallons of ale daily and in 1385–86
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in the diet at the start of the fourteenth century in England, along with
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1063:. Carlin, Martha; Rosenthal, Joel Thomas. London: Hambledon Press. 1998.
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224:('yellowy, pale yellow, reddish yellow, tawny'). The Indo-European word *
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it is possible to infer that the Common Germanic form of this word was *
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182:, however, has favored the following explanation: the Germanic word *
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and either orange or lemon peels to yield a citrus-like flavoring.
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175:, however, the origin of this word is 'uncertain and disputed'.
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833:
World's Best Beers: One Thousand Craft Brews from Cask to Glass
1150:
The Agrarian History of England and Wales: Volume 2, 1042–1350
1640:"What Is a Kölsch Beer and Why Should You Be Drinking One?"
950:
See the recipe for bottle ale in: By several hands (1690).
1382:
1380:
30:
This article is about the beer style. For other uses, see
1334:"Beer Style Guide: Get to Know Scotch Ale aka Wee Heavy"
333:
were given 2 gallons of ale per day with two loaves of
1488:"Belgian-Style Table Beer (Ale) Beer Style Guidelines"
1360:"English-Style Summer Ale (Ale) Beer Style Guidelines"
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relatively high (ABV), falling between 6.6% and 8.5%.
1309:"The Oxford Companion to Beer Definition of pale ale"
27:
Type of beer brewed using a warm fermentation method
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2050:
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1970:
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1590:"Lambic Beers: The Tart Brews You Need for Dinner"
836:. Sterling Publishing Company. 2009. p. 271.
956:. Manuscript 4054 (wellcome collection). p.
143:languages, almost certainly appearing in ancient
139:'ale-cup'. The word is also found throughout the
301:Ale was an important source of nutrition in the
112:comes into English from its ancestor-language,
73:, the term referred to a drink brewed without
1756:
1224:. Woodbridge (GB): Antique collectors' club.
1033:. New York: Oxford University Press. p.
707:top, due to the inclusion of roasted barley.
96:, a mixture of herbs or spices boiled in the
8:
1540:"Dark Beer: Taste, 8 Best Brands + 14 Types"
1266:Annual Review of Food Science and Technology
1111:Food in Medieval England: Diet and Nutrition
474:"Real ale" is a British term, coined by the
348:consumed 1 gallon of ale each day. In 1299,
1284:"Brewers Association Beer Style Guidelines"
1153:. Cambridge University Press. p. 826.
792:, a beverage made by boiling ale with spice
305:world. It was one of three main sources of
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1763:
1749:
1741:
1222:The golden age of English glass: 1650-1775
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405:and would have been similar to modern day
926:"De middeleeuwse brouwerij en de gruit /"
262:The relationship of similar words in the
243:In this account, the Indo-European word *
581:typically ranges between 4.2% and 6.0%.
169:. According to the third edition of the
80:As with most beers, ale typically has a
1538:Eisenbraun, Jacqueline (6 March 2023).
1113:. Oxford University Press. p. 11.
822:
413:, which were better suited to the high
1249:. Dennis Dobson. pp. 70, 132–133.
1084:
366:A mention of 'ealu wæge' (ale-cup) in
7:
1691:"What Exactly Is a Berliner Weisse?"
1147:Hallam, H. E.; Thirsk, Joan (1988).
1006:The Journal of Indo-European Studies
993:
991:
973:
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969:
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629:Belgian and French origin ale styles
194:(from an earlier Indo-European base
1184:Ale, Beer, and Brewsters in England
1008:, 35.1-2 (Spring/Summer 2007), 1-8.
92:. Ale was originally bittered with
1665:"Beer Judge Certification Program"
1272:(23–11) – via Annual Review.
1060:Food and eating in medieval Europe
899:"Oxford English Dictionary Online"
25:
511:Brewers Association Style Guide.
2283:
1689:Weitz, Grace (17 January 2022).
983:Oxford English Dictionary Online
870:. CRC Press. 2007. p. 221.
774:
598:North American origin ale styles
2198:Steam beer / California Common
1512:Willis, Brett (24 June 2019).
1:
1565:"French-Style Biere de Garde"
867:Handbook of Food Preservation
443:Yeast produces two different
391:
359:consumed 78 gallons per day.
2245:Beer and breweries by region
1205:Hartshorne, Albert (1897).
293:'mead') remains uncertain.
247:was also borrowed into the
2327:
1220:Lanmon, Dwight P. (2011).
29:
2278:
2105:
1716:"German-Style Hefeweizen"
1514:"What is a Session Beer?"
1388:"English-Style Brown Ale"
1245:Campbell, Andrew (1956).
999:The Etymology of English
515:British origin ale styles
172:Oxford English Dictionary
163:linguistic reconstruction
116:. English belongs to the
1518:Allagash Brewing Company
1313:Craft Beer & Brewing
924:Doorman, Gerard (1955).
711:German origin ale styles
1413:"What Is a Barleywine?"
693:Irish origin ale styles
266:(such as Old Bulgarian
1615:"Irish-Style Red Beer"
1091:: CS1 maint: others (
507:
398:
386:"The Ale-House Door" (
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209:comes from an earlier
153:, and subsequently in
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1442:The Beer Connoisseur®
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476:Campaign for Real Ale
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42:
1890:Kentucky common beer
1438:"American Amber Ale"
32:Ale (disambiguation)
1808:Australian pale ale
1288:Brewers Association
1207:Old English Glasses
863:M. Shafiur Rahman,
270:'cider', Slovenian
997:Harald Bjorvand, '
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484:bottle-conditioned
439:Sulphur metabolism
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357:Framlingham Castle
264:Slavonic languages
186:descends from the
145:runic inscriptions
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2060:American wild ale
1995:Dortmunder Export
1803:American pale ale
1340:. 20 January 2023
1338:Alcohol Professor
1231:978-1-85149-656-3
1181:Bennett, Judith.
1120:978-0-19-927349-2
1070:978-0-8264-1920-0
1044:978-0-19-929668-2
877:978-1-57444-606-7
843:978-1-4027-6694-7
452:Sugar utilization
434:Modern beer yeast
346:Westminster Abbey
251:, giving Finnish
67:warm fermentation
65:, brewed using a
16:(Redirected from
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2240:Barrel-aged beer
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274:'beer') and the
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2044:Other styles
1784:
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1669:www.bjcp.org
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930:lib.ugent.be
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903:the original
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461:Flocculation
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407:barley wines
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278:(Lithuanian
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178:Research by
177:
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147:in the form
136:
128:
124:
122:Middle Dutch
109:
107:
90:preservative
79:
69:method. In
54:
53:
36:
2223:Abbey beers
2193:Spruce beer
2181:Smoked beer
2159:Millet beer
2120:Banana beer
2030:Schwarzbier
1927:Pumpkin ale
1813:Barley wine
1772:Beer styles
1695:Hop Culture
1136:read online
782:Beer portal
648:Session Ale
587:Barley Wine
395: 1790
339:brown bread
335:white bread
331:Selby Abbey
49:English pub
43:A glass of
2176:Small beer
2149:Light beer
2115:Fruit beer
2020:Pale lager
2010:Kellerbier
1962:Wheat beer
1952:Strong ale
1942:Scotch ale
1885:Grodziskie
1833:Copper ale
1828:Burton ale
1190:30 October
818:References
812:Strong ale
807:Spiced ale
802:Beer style
757:Hefeweizen
683:Lambic Ale
636:Table Beer
548:Summer Ale
535:Scotch Ale
470:"Real ale"
421:Modern ale
324:Small beer
282:, Latvian
161:. Through
131:, and the
2186:Rauchbier
2154:Malt beer
2127:Hard soda
2110:Corn beer
2097:Oud bruin
2080:Framboise
2052:Sour beer
1932:Quadrupel
1838:Cream ale
1823:Brown ale
1798:Amber ale
1087:cite book
1079:458567668
909:6 October
605:Amber Ale
574:Brown Ale
505:handpumps
493:Varieties
344:Monks at
200:Old Indic
155:Old Norse
133:Old Saxon
108:The word
104:Etymology
2305:Category
2265:Real ale
2235:Adjuncts
2228:Trappist
2216:See also
2171:Rye beer
2142:Podpiwek
2132:Ice beer
1910:Pale ale
1900:Mild ale
1858:Grisette
1725:19 March
1700:19 March
1674:19 March
1649:19 March
1624:19 March
1599:19 March
1574:19 March
1549:19 March
1523:19 March
1497:19 March
1472:19 March
1447:19 March
1422:19 March
1397:19 March
1369:19 March
1344:19 March
1318:19 March
1293:19 March
1025:(2006).
883:7 August
849:7 August
790:Aleberry
768:See also
618:Sour Ale
522:Pale Ale
502:Cask ale
377:alewives
303:medieval
288:Prussian
232:and the
196:*h₂elut-
47:from an
45:real ale
18:Dark ale
2255:Brewery
2025:Pilsner
1905:Old ale
1793:Altbier
1166:21 July
979:Ale, n.
731:Altbier
561:Old Ale
445:sulphur
369:Beowulf
311:pottage
297:History
234:Ossetic
215:alu-sá-
192:*olú-t-
137:alo-fat
2085:Gueuze
2075:Lambic
2015:Märzen
2005:Helles
2000:Dunkel
1957:Tripel
1915:Porter
1895:Kölsch
1863:Saison
1843:Dubbel
1818:Bitter
1228:
1157:
1117:
1077:
1067:
1041:
935:30 May
874:
840:
744:Weisse
718:Kölsch
478:, for
427:esters
245:olú-t-
238:æluton
230:alú-þ-
226:olú-t-
217:) and
203:aruṣá-
190:word *
184:alú-þ-
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2137:Kvass
2090:Kriek
2035:Zoigl
1972:Lager
1947:Stout
1937:Sahti
417:ale.
353:'
315:bread
307:grain
236:word
167:alúþ-
135:word
94:gruit
57:is a
2164:Pito
1990:Bock
1880:Gose
1776:list
1727:2024
1702:2024
1676:2024
1651:2024
1626:2024
1601:2024
1576:2024
1551:2024
1525:2024
1499:2024
1474:2024
1449:2024
1424:2024
1399:2024
1371:2024
1346:2024
1320:2024
1295:2024
1226:ISBN
1192:2012
1168:2020
1155:ISBN
1115:ISBN
1093:link
1075:OCLC
1065:ISBN
1039:ISBN
937:2020
911:2014
885:2010
872:ISBN
851:2010
838:ISBN
487:beer
482:and
480:cask
313:and
284:alus
280:alus
253:olut
127:and
98:wort
86:malt
75:hops
63:beer
59:type
1785:Ale
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1001:Ale
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268:olu
257:õlu
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125:āle
110:ale
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