Old ale: Difference between revisions
imported>AnomieBOT m Dating maintenance tags: {{When}} |
imported>Fluyt Corrections. |
||
| Line 1: | Line 1: | ||
{{Short description|Style of beer}} | {{Short description|Style of beer}} | ||
[[File:Founders Curmudgeon (Old Ale) (cropped).jpg|thumb|right|Founders Curmudgeon old ale]] | [[File:Founders Curmudgeon (Old Ale) (cropped).jpg|thumb|right|Founders Curmudgeon old ale]] | ||
'''Old ale''' is a form of [[strong ale]]. The term is commonly applied to dark, malty beers in England, generally above 5% [[ABV]], and also to dark ales of any strength in Australia.<ref>{{cite web|url=http://www.beerhunter.com/styles/old_ale.html |title=Michael Jackson's Beer Hunter - Beer Styles: Old (Ale) |publisher=Beerhunter.com |access-date=2011-06-26}}</ref> It is sometimes associated with ''stock ale'' or, archaically, ''keeping ale'', in which the beer is held at the brewery. In modern times, the line has blurred between | '''Old ale''' is a form of [[strong ale]]. The term is commonly applied to dark, malty beers in England, generally above 5% [[ABV]], and also to dark ales of any strength in Australia.<ref>{{cite web|url=http://www.beerhunter.com/styles/old_ale.html |title=Michael Jackson's Beer Hunter - Beer Styles: Old (Ale) |publisher=Beerhunter.com |access-date=2011-06-26}}</ref> It is sometimes associated with ''stock ale'' or, archaically, ''keeping ale'', in which the beer is held at the brewery. In modern times, the line has blurred between old ale and [[barley wine]].<ref>{{Cite web|url=http://zythophile.co.uk/2010/09/14/so-what-is-the-difference-between-barley-wine-and-old-ale/|title=So what IS the difference between barley wine and old ale?|date=14 September 2010}}</ref> | ||
==History== | ==History== | ||
Historically, old ales served as a complement to [[mild ale]]s, and in pubs of the era{{when|date=May 2025}} 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. In London especially, the aged ale would take on a tart note from a secondary fermentation with [[Brettanomyces]] yeast which was present either in the pitching yeast or in the wooden equipment.<ref>{{cite book|last=Lloyd Hind|first=H|title=Brewing Science and Practice: Volume II Brewing Processes|year=1940|location=London|pages=800–802}}</ref> Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at the brewery, age it themselves and sell it to the pubs. | Historically, old ales served as a complement to [[mild ale]]s, and in pubs of the era{{when|date=May 2025}} 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. In London especially, the aged ale would take on a tart note from a secondary fermentation with ''[[Brettanomyces]]'' yeast which was present either in the pitching yeast or in the wooden equipment.<ref>{{cite book|last=Lloyd Hind|first=H|title=Brewing Science and Practice: Volume II Brewing Processes|year=1940|location=London|pages=800–802}}</ref> Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at the brewery, age it themselves and sell it to the pubs. In some cases old ale was a blend of young and old. The "stock ale" was the brewery's very aged ale and was used to inject an "old" quality, and perhaps acidity to the blend. | ||
==Burton | ==Burton ale== | ||
In London especially, Burton was a synonym for old ale.<ref>Martyn Cornell, ''Amber, Gold and Black'', p. 44</ref> | In London especially, Burton was a synonym for old ale.<ref>Martyn Cornell, ''Amber, Gold and Black'', p. 44</ref> | ||
==Winter warmer== | ==Winter warmer== | ||
A winter warmer is a dark, malty-sweet strong ale that is brewed in the winter months. The average [[alcohol by volume]] ranges from 6% to 8%, and some reach 10% or more. [[Christmas beer]] is a type of winter warmer, similarly strong in alcohol and usually spiced.<ref>{{Cite news|url=https://www.beermonthclub.com/beer-style-guide-winter|title=Winter Beer Styles - Christmas Beer {{!}} Beer of the Month Club|work=The Microbrewed Beer of the Month Club|access-date=2018-06-24|language=en-US}}</ref> [[Mac's Brewery (UK)|Mac's Brewery]] in [[Hertford]] have brewed a Christmas beer known as [[Bootwarmer]] | A winter warmer is a dark, malty-sweet strong ale that is brewed in the winter months. The average [[alcohol by volume]] ranges from 6% to 8%, and some reach 10% or more. [[Christmas beer]] is a type of winter warmer, similarly strong in alcohol and usually spiced.<ref>{{Cite news|url=https://www.beermonthclub.com/beer-style-guide-winter|title=Winter Beer Styles - Christmas Beer {{!}} Beer of the Month Club|work=The Microbrewed Beer of the Month Club|access-date=2018-06-24|language=en-US}}</ref> [[Mac's Brewery (UK)|Mac's Brewery]] in [[Hertford]] have brewed a Christmas beer known as [[Bootwarmer]] since 1995, and an old ale called [[Stronghart]] since the 1850s.<ref>[https://www.mcmullens.co.uk/blog/2019/12/bootwarmer Mac's bootwarmer]</ref> | ||
==Variations== | ==Variations== | ||
| Line 24: | Line 24: | ||
Some old ales blended older vintages with fresh beer in vats, on the [[solera]] system. Burton Ale brewed by the Ballantine brewery ([[Newark, New Jersey]]) was such a beer, and kept in production as a gift item for distributors and VIPs up until the closing of the brewery in 1972. | Some old ales blended older vintages with fresh beer in vats, on the [[solera]] system. Burton Ale brewed by the Ballantine brewery ([[Newark, New Jersey]]) was such a beer, and kept in production as a gift item for distributors and VIPs up until the closing of the brewery in 1972. | ||
The only surviving representatives are [[Greene King]] 5X and [[The Bruery | The only surviving representatives are [[Greene King]] 5X and [[The Bruery]]'s anniversary ales. [[Sour beer|Sour old ales]] fermented with ''[[Brettanomyces]]'' yeast were popular | ||
in 19th-century Britain. The style is now associated more with [[Belgian brewing]], for instance [[ | in 19th-century Britain. The style is now associated more with [[Belgian brewing]], for instance [[oud bruin]] and [[Rodenbach Brewery|Rodenbach]] Grand Cru, although there is one surviving British example, [[Gales Brewery|Gales]] Prize Old Ale.<ref name="zythophile">{{cite web|url=http://zythophile.wordpress.com/2012/05/22/endangered-beers/|title=Endangered Beers|last=Cornell|first=Martyn|date=22 May 2012|access-date=7 August 2014}}</ref> | ||
A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a [[mild ale]].{{refn|group=note|The boundary between old ale and mild is blurry, simply because, historically, old ale was mild ale, but aged.<ref name=zythophile/>}} Examples include [[King and Barnes]] (later W. J King) (4.5% ABV) and [[Harveys Brewery|Harveys]] (4.3% ABV) These are typically consumed on draught dispense. | A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a [[mild ale]].{{refn|group=note|The boundary between old ale and mild is blurry, simply because, historically, old ale was mild ale, but aged.<ref name=zythophile/>}} Examples include [[King and Barnes]] (later W. J King) (4.5% ABV) and [[Harveys Brewery|Harveys]] (4.3% ABV) These are typically consumed on draught dispense. | ||
Latest revision as of 00:12, 31 July 2025
_(cropped).jpg){kind=link}
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia.[1] It is sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between old ale and barley wine.[2]
History
Historically, old ales served as a complement to mild ales, and in pubs of the eraScript error: No such module "Unsubst". 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. In London especially, the aged ale would take on a tart note from a secondary fermentation with Brettanomyces yeast which was present either in the pitching yeast or in the wooden equipment.[3] Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at the brewery, age it themselves and sell it to the pubs. In some cases old ale was a blend of young and old. The "stock ale" was the brewery's very aged ale and was used to inject an "old" quality, and perhaps acidity to the blend.
Burton ale
In London especially, Burton was a synonym for old ale.[4]
Winter warmer
A winter warmer is a dark, malty-sweet strong ale that is brewed in the winter months. The average alcohol by volume ranges from 6% to 8%, and some reach 10% or more. Christmas beer is a type of winter warmer, similarly strong in alcohol and usually spiced.[5] Mac's Brewery in Hertford have brewed a Christmas beer known as Bootwarmer since 1995, and an old ale called Stronghart since the 1850s.[6]
Variations
Some brewers will make a strong old ale for bottling. Some of these can mature for several years after bottling, and may or may not be bottle-conditioned.
The "October" keeping ales are thought to have formed the basis for India pale ales shipped by the British East India Company.Script error: No such module "Unsubst".
Another historic version was so-called "majority ale", a strong ale brewed on or around the birth of a child, and intended to be drunk on the child's twenty-first birthday.[7]
Some old ales blended older vintages with fresh beer in vats, on the solera system. Burton Ale brewed by the Ballantine brewery (Newark, New Jersey) was such a beer, and kept in production as a gift item for distributors and VIPs up until the closing of the brewery in 1972. The only surviving representatives are Greene King 5X and The Bruery's anniversary ales. Sour old ales fermented with Brettanomyces yeast were popular in 19th-century Britain. The style is now associated more with Belgian brewing, for instance oud bruin and Rodenbach Grand Cru, although there is one surviving British example, Gales Prize Old Ale.[8]
A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a mild ale.Template:Refn Examples include King and Barnes (later W. J King) (4.5% ABV) and Harveys (4.3% ABV) These are typically consumed on draught dispense.
Notes
<templatestyles src="Reflist/styles.css" />
Script error: No such module "Check for unknown parameters".
References
<templatestyles src="Reflist/styles.css" />
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Martyn Cornell, Amber, Gold and Black, p. 44
- ↑ Script error: No such module "citation/CS1".
- ↑ Mac's bootwarmer
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
Script error: No such module "Check for unknown parameters".
Bibliography
- Wheeler, Graham, and Roger Protz, Brew Your Own British Real Ale at Home. 1998, 2001, CAMRA Ltd. Template:ISBN