Ale recipes
A large family of beers with a great deal of stylistic variation. In Britain, bitter, IPA (Indian Pale Ale), mild, brown ale and Scottish ale are all ales, as is barley ‘wine’.
Ale can range from pale to dark and is made in a range of styles, with bitter or sweet notes. The warm fermentation method (in which the yeasts rise to the top of the fermentation vessel) gives rise to full flavours, often with complex, fruity notes.
Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese.
More ale recipes
Buyer's guide
The style of ales produced in Britain and elsewhere varies greatly. Reading the label and experimenting are the best ways of discovering which style you prefer.
Storage
With a few exceptions, ales are made to be consumed soon after bottling. Store in a cool place away from sunlight.
Preparation
Ales, particularly high-quality bottled ales, make good cooking ingredients and are widely used in meat stews and casseroles.
