A primarily English style of ale, Old ales are rich, have a tendency to be sweet are usually dark, and usually possess a fairly strong flavour. Their characteristic body, flavour and sweetness derives from the fact that they are not thoroughly fermented, leaving a larger quantity of the malt sugar in the beer. Old ales are generally of high strength, almost invariably over 5% ABV, and often 10% or more. Royal motto: Dieu et mon droit (French: God and my right) Englands location within the UK Official language English de facto Capital London de facto Largest city London Area - Total Ranked 1st UK 130,395 km² Population - Total (mid-2004) - Density Ranked 1st UK 50. ... Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. ... In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops. ... A typical mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. ... Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ...
Commercial examples include TheakstonOld Peculier and Robinwood Old Fart, and the name of an old ale often includes the word 'Old'. Theakston (officially T&R Theakston Ltd. ... Old Peculier (the mis-spelling is intentional) is a British strong ale brewed by Theakston. ...
Oldale, also called stock ale or, archaically, keeping ale, is a style of Englishbeer with a high specific gravity, aged for at least a year and usually ranging from 4% to 12% alcohol by volume.
Historically, oldales served as a complement to mild ales, and in pubs of the era typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste.
Oldales are most often bottle-conditioned and as such should be stored upright in a cold dark place and poured gently so as not to allow the bottle's yeast into the glass.
The forerunners of oldale may be the last of the modern styles to utilize some of the common practices that pre-porter brewers used a century and a half before.
Oldale was also called such because of a lingering preference for aged beer, even though by the late 19th century, the brewer's craft had been refined enough to ensure a constant supply of clean, fresh beer.
Some oldales are amber in hue, in which case the pale malt may be augmented for color and body with a measure of crystal malt.
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