Definition of ale
Note: Ales tend to have a complex, slightly fruity or spicy flavor with a usually darker appearance than lagers and usually with a more intense, bitter flavor of hops. The yeast used to ferment ale is often referred to as "top-fermenting" since it tends to rise to the top of the brewing vessel during fermentation. This yeast also has a tolerance to higher alcohol concentrations, resulting in a beer with a usually higher alcohol content than a lager.… ale can be produced more quickly because it is fermented at higher temperatures—from 60 to 70 degrees.— Frank J. Prial — compare pale ale, porter, stout
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