View source for Ale

{{Short description|Type of beer brewed using a warm fermentation method}}
{{About|the beer style}}
{{Use dmy dates|date=May 2023}}
[[File:Real Ale 2004-05-09 cropped.jpg|alt=A glass of ale|thumb|A glass of [[real ale]] from an [[English pub]]]]
'''Ale''' is a [[Type of beer|style]] 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==
The word ''ale'' comes into English from its ancestor-language, [[Proto-Germanic language|Proto-Germanic]]. English belongs to the [[West Germanic languages|West Germanic]] branch of Proto-Germanic, and some other languages in this branch also attest to the word: [[Middle Dutch]] ''āle'' and ''ael'', and the [[Old Saxon]] word ''alo-fat'' 'ale-cup'. The word is also found throughout the [[North Germanic languages|North Germanic]] languages, almost certainly appearing in ancient [[runic inscriptions]] in the form ''[[Alu (runic)|alu]]'', and subsequently in [[Old Norse]] as ''ǫl''. Through [[linguistic reconstruction]] it is possible to infer that the Common Germanic form of this word was *''alúþ-''. According to the third edition of the ''[[Oxford English Dictionary]]'', however, the origin of this word is 'uncertain and disputed'.<ref name=":0">"[https://www.oed.com/view/Entry/4790 Ale, n.]", ''Oxford English Dictionary Online'', 3rd edn (Oxford: Oxford University Press, 2012). Accessed 28 August 2020.</ref>
Research by [[Harald Bjorvand]], however, has favored the following explanation: the Germanic word *''alú-þ-'' descends from the [[Indo-European]] word *''*olú-t-'' (from an earlier Indo-European base ''*h₂elut-''), which originally meant 'golden or reddish colour'. Other Indo-European words related to this root include [[Old Indic]] ''aruṣá-'' ('reddish'; the ''r'' comes from an earlier ''l'', *''alu-sá-'') and [[Old High German]] ''elo'' ('yellowy, pale yellow, reddish yellow, tawny'). The Indo-European word *''olú-t-'' then came to refer specifically to ale because this is its colour, giving rise to both the Germanic word *''alú-þ-'' and the [[Ossetic language|Ossetic]] word ''æluton''.<ref name=":1">Harald Bjorvand, '[https://www.academia.edu/35977450/Chamali%C3%A8res_sn%C3%ADeddic_and_binding_in_Celtic The Etymology of English ''Ale'']', ''The Journal of Indo-European Studies'', 35.1-2 (Spring/Summer 2007), 1-8.</ref><ref name=":0" /><ref>{{cite book |author1=J. P. Mallory |author-link=J. P. Mallory |author2=Douglas Q. Adams |author2-link=Douglas Q. Adams |title=The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World|url=https://archive.org/details/oxfordintroducti00mall|url-access=limited|year=2006|publisher=Oxford University Press|location=New York|isbn=978-0-19-929668-2|page=[https://archive.org/details/oxfordintroducti00mall/page/n287 263]}}</ref>
In this account, the Indo-European word *''olú-t-'' was also borrowed into the [[Finnic languages]], giving Finnish ''olut'' and Estonian ''õlu''.<ref name=":1" /><ref name=":0" />
The relationship of similar words in the [[Slavonic languages]] (such as Old Bulgarian ''olu'' 'cider', Slovenian ''ol'' 'beer') and the [[Baltic languages]] (Lithuanian ''alus'', Latvian ''alus'', 'beer', Old [[Prussia]]n ''alu'' 'mead') remains uncertain.<ref name=":0" />
==History==
Ale was an important source of nutrition in the [[medieval]] world. It was one of three main sources of [[grain]] in the diet at the start of the fourteenth century in England, along with [[pottage]] and [[bread]].<ref>{{Cite book|url=https://www.worldcat.org/oclc/458567668|title=Food and eating in medieval Europe|date=1998|publisher=Hambledon Press|others=Carlin, Martha; Rosenthal, Joel Thomas|isbn=978-0-8264-1920-0|location=London|oclc=458567668}}</ref>
Scholars believe grains accounted for around 80% of the calorie intake of agricultural workers and 75% for soldiers.{{citation needed|date=December 2023}} Even nobles received around 65% of their calories from grains.<ref name="woolgar">{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-927349-2| last1 = Woolgar| first1 = Christopher Michael| last2 = Woolgar| first2 = C. M.| last3 = Serjeantson| first3 = D.| last4 = Waldron| first4 = T.| title = Food in Medieval England: Diet and Nutrition| date = 2006|page=11}}</ref>
[[Small beer]], 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.<ref>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 [https://books.google.com/books?id=WmHzAAAAMAAJ&dq=%22small+beer%22&pg=PA170 read online]</ref>
Records from the Middle Ages show that ale was consumed in huge quantities. In 1272, a husband and wife who retired at [[Selby Abbey]] were given 2 gallons of ale per day with two loaves of [[white bread]] and one loaf of [[brown bread]].<ref>{{cite book |last1=Hallam |first1=H. E. |last2=Thirsk |first2=Joan |title=The Agrarian History of England and Wales: Volume 2, 1042–1350 |date=1988 |publisher=Cambridge University Press |isbn=978-0521200738 |page=826 |url=https://books.google.com/books?id=XSE9AAAAIAAJ&pg=PA826 |access-date=21 July 2020}}</ref>
Monks at [[Westminster Abbey]] consumed 1 gallon of ale each day. In 1299, [[Henry de Lacy]]{{'}}s household purchased an average of 85 gallons of ale daily and in 1385–86 [[Framlingham Castle]] consumed 78 gallons per day.<ref name="woolgar" />
[[File:Beowulf - ealu waege.jpg|thumb|A mention of 'ealu wæge' (ale-cup) in ''[[Beowulf]]'']]
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>
==Modern ale==
Modern ale is typically fermented at temperatures between {{cvt|15 and 24|C|F}}. At temperatures above {{convert|24|C|F}} the yeast can produce significant amounts of [[ester]]s 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.{{cn|date=October 2024}}
=== Modern beer yeast ===
====Sulphur metabolism====
Yeast produces two different [[sulphur]] 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 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.{{cn|date=October 2024}}
====Sugar utilization====
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 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.{{cn|date=October 2024}}
====Flocculation====
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 removed. This selective trait is gradually characterized in most yeast as the yeast that exhibits this behavior lasts a greater number of generations.<ref>{{Cite journal |last=Gibson |first=B. |last2=Dahabieh |first2=M. |last3=Krogerus |first3=K. |last4=Jouhten |first4=P. |last5=Magalhães |first5=F. |last6=Pereira |first6=R. |last7=Siewers |first7=V. |last8=Vidgren |first8=V. |title=Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality |url=https://www.annualreviews.org/content/journals/10.1146/annurev-food-032519-051715#_i2 |journal=Annual Review of Food Science and Technology |publication-date=January 17, 2020 |volume=11 |issue=23-11 |via=Annual Review}}</ref>
=== "Real ale" ===
"Real ale" is a British term, coined by the [[Campaign for Real Ale]], for [[cask beer|cask]] and [[bottle-conditioned]] [[beer]].{{cn|date=October 2024}}
== Varieties ==
[[File:HandPumps.jpg|thumb|alt=Hand pumps for beer, with clips for Kelham Island Brewery and Thornbridge Brewery|[[Cask ale]] [[Beer engine|handpumps]]]]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 Brewers Association Style Guide.<ref>{{Cite web |title=Brewers Association Beer Style Guidelines |url=https://www.brewersassociation.org/edu/brewers-association-beer-style-guidelines/ |access-date=2024-03-19 |website=Brewers Association |language=en-US}}</ref>
=== British origin ale styles ===
==== [[Porter (beer)|Porter]] ====
Porter originated in London in the 18th century. It is well-[[Hops|hopped]] and dark in appearance owing to the use of [[Mash ingredients#Brown malt|brown malt]]. The name is believed to have originated from its popularity with [[Porter (carrier)|porters]]. Porters typically have an alcohol content of 4% to 6%, though stronger versions can go higher.<ref>{{Cite web |last=Kristina |date=2023-08-12 |title=Stout vs Porter: A Comprehensive Comparison |url=https://www.savorysuitcase.com/stout-vs-porter/ |access-date=2024-11-27 |website=Savory Suitcase |language=en-US}}</ref>
==== [[Stout]] ====
Stout originated in 18th-century England as a stronger, bolder version of Porter, with the term "stout" originally meaning "strong." It is characterized by dark roasted malts, flavors of coffee or chocolate, and a creamy texture, often with a higher alcohol content. The average alcohol by volume (ABV) of these ales ranges from 5% to 12%.<ref>{{Cite web |date=2024-02-05 |title=What is Stout Beer: Unveiling the Rich World of Dark Ales - Cosmic Brewery |url=https://www.cosmicbrewery.com/what-is-stout-beer/ |access-date=2024-11-27 |language=en-US}}</ref>
==== [[Pale ale]] ====
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>
==== [[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>
==== [[Summer ale]] ====
British-style summer ale 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 respective brewing techniques. Falling within the standard ABV range of 3.7% to 5.1% aligns with most beer's typical potency.<ref>{{Cite web |title=English-Style Summer Ale (Ale) Beer Style Guidelines |url=https://beermaverick.com/beer-style/english-style-summer-ale/ |access-date=2024-03-19 |website=Beer Maverick |language=en-US}}</ref>
==== [[Old ale]] ====
Old ale is classified as an intensely dark red ale. It is 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. 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 ABV of the ale ranges from 5.0% to 9.3%, with higher percentages correlating to the amount of sugar added during fermentation.<ref name="English-Style Brown Ale">{{Cite web |title=English-Style Brown Ale |url=https://www.craftbeer.com/styles/english-style-brown-ale |access-date=2024-03-19 |website=CraftBeer.com |language=en-US}}</ref>
==== [[Brown ale]] ====
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 ABV of brown ales typically ranges between 4.2% and 6.0%.<ref name="English-Style Brown Ale"/>
==== [[Barley wine]] ====
Barley wine is known 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 quantities, contributing to a low bitter fruity flavor and aroma. The flavors of barley wines are diverse, ranging from bread-like to hints of molasses and toffee. They have an unusually high ABV, ranging from 8.5% to 12.2%.<ref>{{Cite web |title=What Is a Barleywine? |url=https://www.foodandwine.com/drinks/what-barleywine |access-date=2024-03-19 |website=Food & Wine |language=en}}</ref>
=== North American origin ale styles ===
==== [[Amber ale]] ====
Amber ale is an American craft beer named after the hue it possesses from being flavored using caramel malt. The ale is brewed with an assortment of hops and has a balanced flavor. It maintains a low level of esters and lacks any trace of diacetyl, leading to a moderately bitter and slightly fruity undertone. The ABV of amber ales ranges anywhere from 4.4% to 5.4%.<ref>{{Cite web |title=American Amber Ale |url=https://beerconnoisseur.com/beer-styles/american-amber-ale |access-date=2024-03-19 |website=The Beer Connoisseur® |language=en}}</ref>
==== [[Sour ale]] ====
Sour ale, more commonly known as wild ale, is characterized by a unique sour flavor, produced during fermentation when acid-producing bacteria like lactobacillus or acetobacter feed on sugars. The acidity produced comes from mild 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 ABV varies widely depending on the length and methods used during brewing.<ref>{{Cite web |title=Sour Beers 101 |url=https://cascadebrewing.com/sour-beers-101/ |access-date=2024-03-19 |website=Cascade Brewing |language=en-US}}</ref>
=== Belgian and French origin ale styles ===
==== [[Table beer]] ====
Table beer typically has a low ABV of around 0.5% - 2.0%.  Popular in Eastern Europe, these beverages are brewed with malt barley, wheat, oats, or rye. They are commonly flavored with additive sugar and either orange or lemon peels to yield a citrus-like flavoring.<ref>{{Cite web |title=Belgian-Style Table Beer (Ale) Beer Style Guidelines |url=https://beermaverick.com/beer-style/belgian-style-table-beer/ |access-date=2024-03-19 |website=Beer Maverick |language=en-US}}</ref>
==== Session ale ====
Session ale, named for its purpose of being enjoyed within a single "session" without inducing significant intoxication, features a low ABV, typically ranging from 3% to 5%. Though they share similarities with table beers, they maintain a higher alcohol percentage. They 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.<ref>{{Cite web |last=Willis |first=Brett |date=2019-06-24 |title=What is a Session Beer? |url=https://www.allagash.com/discover/about-beer/what-is-a-session-beer/ |access-date=2024-03-19 |website=Allagash Brewing Company |language=en-US}}</ref>
==== Strong dark ale ====
The flavor profile of dark ale is 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 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 ABV, dark ale ranks notably high compared to other brews, ranging from 7.1% to 11.2%, often veiled by its diverse flavor profile.<ref>{{Cite web |last=Eisenbraun |first=Jacqueline |date=2023-03-06 |title=Dark Beer: Taste, 8 Best Brands + 14 Types |url=https://domesticfits.com/dark-beer/ |access-date=2024-03-19 |website=Domestic Fits |language=en-US}}</ref>
==== [[Bière de Garde]] ====
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 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.<ref>{{Cite web |title=French-Style Biere de Garde |url=https://www.craftbeer.com/styles/biere-de-garde |access-date=2024-03-19 |website=CraftBeer.com |language=en-US}}</ref>
=== Irish origin ale styles ===
==== [[Irish red ale]] ====
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 top, due to the inclusion of roasted barley.<ref>{{Cite web |title=Irish-Style Red Beer |url=https://www.craftbeer.com/styles/irish-style-red |access-date=2024-03-19 |website=CraftBeer.com |language=en-US}}</ref>
=== German origin ale styles ===
==== [[Kölsch (beer)|Kölsch]] ====
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 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 ABV falls within a narrower range compared to other ales, spanning from 4.8% to 5.3%.<ref>{{Cite web |title=What Is a Kölsch Beer and Why Should You Be Drinking One? |url=https://www.foodandwine.com/drinks/what-is-kolsch |access-date=2024-03-19 |website=Food & Wine |language=en}}</ref>
==== [[Altbier]] ====
Originating from the Düsseldorf region of Germany, Altbier pays homage to traditional brewing methods, with "alt" meaning old in English. The complexion ranges from light amber to a deep copper color. Esters are present in low quantities, which is attributed to their lightly citrus profile, while diacetyls are completely absent. The ale boasts a moderate level of bitterness owing to hops utilized in fermentation. Its ultimate ABV falls within the range of 4.6% to 5.6%, aligning typically with other ales.<ref>{{Cite web |title=Beer Judge Certification Program |url=https://www.bjcp.org/style/2015/7/7B/altbier/ |access-date=2024-03-19 |website=www.bjcp.org}}</ref>
==See also==
{{Portal|Beer}}
* [[Aleberry]], a beverage made by boiling ale with spice
* [[Beer measurement]], information on measuring the color, strength, and bitterness of beer
* [[Beer style]]
* [[Spiced ale]]
* [[Strong ale]]
==References==
{{Reflist|30em}}
==External links==
{{EB1911 poster|Ale}}
{{Beer Styles}}
{{Authority control}}
[[Category:Types of beer]]