Real Ale Vs Beer: What's The Difference?

Beer is a broad term for a fermented alcoholic beverage made with grains, water, yeast and hops. There are two main types of beer: lager and ale. The main difference between lager and ale is the type of yeast used and the temperature at which they are fermented. Lager is made with bottom-fermenting yeast strains and fermented at cooler temperatures than ale, resulting in a smoother, crisper flavour. Ale is brewed with top-fermenting yeast strains and fermented at warmer temperatures, giving it a fruitier, more complex flavour. Real ale is a type of beer brewed using traditional methods and ingredients, without any additional carbonation. It is typically served directly from the cask without any added pressure.

Real ale is a type of beer brewed using traditional methods and ingredients, without additional carbonation

Real ale is typically associated with British cask-conditioned ales, which are characterised by their soft, smooth and natural mouthfeel. This is achieved through the absence of additional carbonation, creating a distinct drinking experience compared to other beer styles. The traditional brewing methods and ingredients used in real ale production are also key factors in its distinct character.

The term "real ale" is used to describe beers brewed with natural ingredients and traditional techniques, without the addition of carbonation. This traditional approach to brewing results in a beer that is full of flavour and character, with a soft and smooth mouthfeel that is often appreciated by beer enthusiasts. The use of natural ingredients and time-honoured techniques sets real ale apart from other beer styles, contributing to its unique appeal.

Real ale is an example of a beer style that prioritises traditional brewing methods and ingredients, without the addition of carbonation. This approach results in a beer with a softer, more natural mouthfeel, showcasing the flavours and aromas developed during the brewing process. The traditional methods used in real ale brewing have been honed over time, contributing to the distinct character and flavour of this beer style.

The absence of additional carbonation in real ale is a defining characteristic, contributing to its softer, more natural mouthfeel. This is in contrast to craft beers, which may have higher levels of carbonation, resulting in a crisper and more effervescent drinking experience. The traditional methods and ingredients used in real ale brewing create a product with a unique flavour profile that is valued by beer connoisseurs.

Ale is a specific type of beer made with a different kind of yeast and fermented at a different temperature

Beer is a broad term that encompasses various styles and flavours. Ale, on the other hand, is a specific type of beer. The main difference between the two is the kind of yeast used and the fermentation temperature.

Ale is made with a different kind of yeast than beer. The yeast used in the ale-brewing process is called saccharomyces cerevisiae, which rises to the top of the container during brewing and then sinks to the bottom once the process has ended. This gives ale the name of "Top Fermenting Beer". The yeast used in beer, saccharomyces uvarum, is a bottom-fermenting yeast that does not rise to the surface of the brewing container.

The different types of yeast used in the brewing process also result in different fermentation temperatures. Ale is fermented at warmer temperatures than beer. This warmer temperature speeds up the fermentation process and produces a wider spectrum of flavours. Ale's characteristic fruitiness and complexity come from the warmer fermentation temperature.

The type of yeast and fermentation temperature also affect the colour of the beer. Ale is often brewed with darker malts, such as caramel or chocolate malt, which produces a darker colour. Beer, on the other hand, is often brewed with pale malt, resulting in a lighter colour.

In summary, ale is a specific type of beer that is made with a different kind of yeast and fermented at a different temperature than beer. These differences result in distinct flavour profiles, with ale being fruitier and more complex, and beer being smoother and crisper.

Ale yeast ferments at the top of the tank and prefers warmer conditions

Ale yeast, or saccharomyces cerevisiae, rises to the top of the container during brewing, giving it the name "Top-Fermenting Beer". Once the process is complete, the yeast sinks to the bottom, indicating to the brewer that the ale is done. This type of yeast has been widely available throughout history and is also used in winemaking and baking. Its easy availability and fast fermentation process, which takes around a week, make ales a popular choice for home and small-batch brewers.

The warmer temperatures during ale fermentation speed up the process and result in a wider spectrum of flavours. This is why a well-crafted ale may have notes of fruit, caramel, or spice. These yeast flavours, known as esters, are distinct from the fruity or citrusy characters in modern craft ales, which are derived from hops. While hops play a significant role in the taste of ale, it is the yeast that is the key differentiator between ale and lager.

Ale yeast's preference for warmer temperatures and its position at the top of the tank during fermentation are crucial factors in creating the unique characteristics of ale. These factors contribute to a faster fermentation process and a broader range of flavours compared to lager, making ale a distinct and popular beverage.

Lager yeast ferments at the bottom of the tank and requires cooler temperatures

Lager beers typically undergo long-term secondary conditioning, which can last weeks or even months longer than ale fermentation. This results in a much cleaner, crisper aroma and flavour profile than can be produced by top-fermenting ale yeast at warmer temperatures. However, the relative ease of using a top-fermenting yeast strain, the shorter fermentation and maturation times, and the higher level of esters (fruity flavours) typically encountered in ales make them more appealing to brewers, especially homebrewers.

Lagering, or cold storage, is used by many breweries to obtain a clearer final brew. Lager yeast reacts differently to ale yeast due to its type and the temperature at which it ferments. While most ale yeast goes dormant at cool temperatures, lager yeast will slowly ferment. The cool temperatures also cause the lager yeast to settle at the bottom of the fermenter. Fermenting lager requires more attention to detail than ale, and lager yeast is more sensitive to temperature changes.

Ale has a more complex, fruity flavour than lager

Ale is a specific type of beer made with a different kind of yeast and fermented at a different temperature to lager. Ales are brewed with top-fermenting yeast strains, which rise to the top of the container during brewing and then sink back to the bottom when the process is complete. This type of yeast is widely available and is often used in winemaking and baking. It ferments at warmer temperatures than lager yeast, which speeds up the brewing process.

The warmer, faster fermentation period of ale produces a wider spectrum of flavours. This is why ales have a more complex, fruity flavour than lagers. The yeast produces flavours known as esters, which can include notes of fruit, caramel or spice. These flavours are quite different from the fruity or citrusy characters in modern craft ales, which are imparted by hops.

Ales come in a wide variety of styles, including brown ale, pale ale, India pale ale (IPA), Belgian ale, and stout. These styles differ in colour, alcohol content, and flavour profile, but they all share ale's characteristic fruitiness and complexity.

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