Ale, the Glossary
Ale is a type of beer, brewed using a warm fermentation method.[1]
Table of Contents
61 relations: Alcohol by volume, Aleberry, Alewife (trade), Altbier, Alu (runic), Baltic languages, Barley wine, Beer, Beer measurement, Beer style, Bière de Garde, Bittering agent, Bread, Brewing, Brown ale, Brown bread, Campaign for Real Ale, Dwarf ale glass, England in the Middle Ages, Ester, Finnic languages, Framlingham Castle, Grain, Gruit, Harald Bjorvand, Henry de Lacy, Earl of Lincoln, Hops, Indo-Aryan languages, Indo-European languages, Irish red ale, Kölsch (beer), Linguistic reconstruction, Malt, Middle Ages, Middle Dutch, North Germanic languages, Old ale, Old High German, Old Norse, Old Saxon, Ossetian language, Oxford English Dictionary, Pale ale, Pottage, Preservative, Proto-Germanic language, Prussia, Real ale, Runic inscriptions, Selby Abbey, ... Expand index (11 more) »
Alcohol by volume
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent.
Aleberry
Aleberry is a beverage made by boiling ale with spice (such as nutmeg), sugar and bread-sops, the last commonly toasted.
See Ale and Aleberry
Alewife (trade)
An alewife, also brewess or brewster, was a woman who brewed ale for commercial sale.
Altbier
Altbier (German for old beer) is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany.
See Ale and Altbier
Alu (runic)
The sequence alu is found in numerous Elder Futhark runic inscriptions of Germanic Iron Age Scandinavia (and more rarely in early Anglo-Saxon England) between the 3rd and the 8th century.
Baltic languages
The Baltic languages are a branch of the Indo-European language family spoken natively or as a second language by a population of about 6.5–7.0 million people mainly in areas extending east and southeast of the Baltic Sea in Europe.
Barley wine
Barley wine (often stylised barleywine) is a strong ale from 6–12% alcohol by volume.
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used.
See Ale and Beer
Beer measurement
When drinking beer, there are many factors to be considered.
Beer style
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin.
Bière de Garde
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France.
Bittering agent
A bittering agent is a flavoring agent added to a food or beverage to impart a bitter taste, possibly in addition to other effects.
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
See Ale and Bread
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.
See Ale and Brewing
Brown ale
Brown ale is a style of beer with a dark amber or brown colour.
Brown bread
Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours.
Campaign for Real Ale
The Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in St Albans, England, which promotes real ale, cider and perry and traditional British pubs and clubs.
See Ale and Campaign for Real Ale
Dwarf ale glass
Dwarf ale glasses are small drinking glasses with a short or vestigial stem.
England in the Middle Ages
England in the Middle Ages concerns the history of England during the medieval period, from the end of the 5th century through to the start of the early modern period in 1485.
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Ester
In chemistry, an ester is a functional group derived from an acid (organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group of that acid is replaced by an organyl group.
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Finnic languages
The Finnic or Baltic Finnic languages constitute a branch of the Uralic language family spoken around the Baltic Sea by the Baltic Finnic peoples.
Framlingham Castle
Framlingham Castle is a castle in the market town of Framlingham, Suffolk, England.
See Ale and Framlingham Castle
Grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption.
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Gruit
Gruit (Pronounced ɡɹaɪt key)(alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Ale and Gruit are types of beer.
See Ale and Gruit
Harald Bjorvand
Harald Bjorvand (born 30 July 1942) is a Norwegian linguist.
Henry de Lacy, Earl of Lincoln
Henry de Lacy, Earl of Lincoln (c. 1251February 1311), Baron of Pontefract, Lord of Bowland, Baron of Halton and hereditary Constable of Chester, was an English nobleman and confidant of King Edward I. He served Edward in Wales, France, and Scotland, both as a soldier and a diplomat.
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Hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, a member of the Cannabaceae family of flowering plants.
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Indo-Aryan languages
The Indo-Aryan languages (or sometimes Indic languages) are a branch of the Indo-Iranian languages in the Indo-European language family.
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Indo-European languages
The Indo-European languages are a language family native to the overwhelming majority of Europe, the Iranian plateau, and the northern Indian subcontinent.
See Ale and Indo-European languages
Irish red ale
Irish red ale, also known as red ale or Irish ale, is a style of pale ale that is brewed using a moderate amount of kilned malts and roasted barley, giving the beer its red colour.
Kölsch (beer)
Kölsch is a style of beer originating in Cologne (Köln), Germany.
Linguistic reconstruction
Linguistic reconstruction is the practice of establishing the features of an unattested ancestor language of one or more given languages.
See Ale and Linguistic reconstruction
Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting".
See Ale and Malt
Middle Ages
In the history of Europe, the Middle Ages or medieval period (also spelt mediaeval or mediæval) lasted from approximately 500 to 1500 AD.
Middle Dutch
Middle Dutch is a collective name for a number of closely related West Germanic dialects whose ancestor was Old Dutch.
North Germanic languages
The North Germanic languages make up one of the three branches of the Germanic languages—a sub-family of the Indo-European languages—along with the West Germanic languages and the extinct East Germanic languages.
See Ale and North Germanic languages
Old ale
Old ale is a form of strong ale.
See Ale and Old ale
Old High German
Old High German (OHG; Althochdeutsch (Ahdt., Ahd.)) is the earliest stage of the German language, conventionally identified as the period from around 500/750 to 1050.
Old Norse
Old Norse, Old Nordic, or Old Scandinavian is a stage of development of North Germanic dialects before their final divergence into separate Nordic languages.
Old Saxon
Old Saxon (altsächsische Sprache), also known as Old Low German (altniederdeutsche Sprache), was a Germanic language and the earliest recorded form of Low German (spoken nowadays in Northern Germany, the northeastern Netherlands, southern Denmark, the Americas and parts of Eastern Europe).
Ossetian language
Ossetian, commonly referred to as Ossetic and rarely as Ossete (iron ӕvzag southern; northern), is an Eastern Iranian language that is spoken predominantly in Ossetia, a region situated on both sides of the Greater Caucasus.
Oxford English Dictionary
The Oxford English Dictionary (OED) is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house.
See Ale and Oxford English Dictionary
Pale ale
Pale ale is a golden to amber coloured beer style brewed with pale malt.
See Ale and Pale ale
Pottage
Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
See Ale and Pottage
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
Proto-Germanic language
Proto-Germanic (abbreviated PGmc; also called Common Germanic) is the reconstructed proto-language of the Germanic branch of the Indo-European languages.
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Prussia
Prussia (Preußen; Old Prussian: Prūsa or Prūsija) was a German state located on most of the North European Plain, also occupying southern and eastern regions.
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Real ale
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". Ale and Real ale are types of beer.
See Ale and Real ale
Runic inscriptions
A runic inscription is an inscription made in one of the various runic alphabets.
See Ale and Runic inscriptions
Selby Abbey
Selby Abbey is a former Benedictine abbey and current Anglican parish church in the town of Selby, North Yorkshire, England.
Slavic languages
The Slavic languages, also known as the Slavonic languages, are Indo-European languages spoken primarily by the Slavic peoples and their descendants.
Small beer
Small beer (also known as small ale or table beer) is a lager or ale that contains a lower amount of alcohol by volume than most others, usually between 0.5% and 2.8%. Ale and small beer are types of beer.
Sour beer
Sour beer is beer which has an intentionally acidic, tart, or sour taste.
Spiced ale
Spiced ale refers to traditional ales flavored with non-traditional spices and herbs. Ale and spiced ale are types of beer.
Strong ale
Strong ale is a type of ale, usually above 5% abv and often higher, between 7 and 11% abv, which spans a number of beer styles, including old ale, barley wine, and Burton ale. Ale and Strong ale are types of beer.
Sulfur
Sulfur (also spelled sulphur in British English) is a chemical element; it has symbol S and atomic number 16.
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West Germanic languages
The West Germanic languages constitute the largest of the three branches of the Germanic family of languages (the others being the North Germanic and the extinct East Germanic languages).
See Ale and West Germanic languages
Westminster Abbey
Westminster Abbey, formally titled the Collegiate Church of Saint Peter at Westminster, is an Anglican church in the City of Westminster, London, England.
Wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley.
White bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Wort
Wort is the liquid extracted from the mashing process during the brewing of beer or whisky.
See Ale and Wort
References
[1] https://en.wikipedia.org/wiki/Ale
Also known as Ale beer, Dark Ale, Strong dark ale, Traditional Ale, Traditional ales.
, Slavic languages, Small beer, Sour beer, Spiced ale, Strong ale, Sulfur, West Germanic languages, Westminster Abbey, Wheat beer, White bread, Wort.