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.[1][2][3][4] Strong ales are brewed throughout Europe and beyond, including in England, Belgium, and the United States.[5][6]
Scotch ale was first used as a designation for strong ales exported from Edinburgh in the 18th century.[7][8] Scotch ale is sometimes termed "wee heavy".[9][10] A recipe for an unhopped Scotch ale can be found in the 17th-century cookery book The Closet Opened.[11]
The strong ale described in John Mortimer's The whole Art of Husbandry (1708) was made from a ratio of eleven bushels of malt to a hogshead.[12]
See also
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".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ The Younger Centuries, by David Keir, 1951, page 22
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1"., quote: "The proportion of Hops may be half a Pound to an Hogshead of Strong-Ale, one Pound to an Hogshead of ordinary Strong-Beer to be soon drunk out, and two Pounds to an Hogshead of March or October Beer".
Script error: No such module "Check for unknown parameters".
Script error: No such module "Navbox".