Beverage
Ale
Ale is beer fermented with top-cropping Saccharomyces strains at warmer temperatures, yielding fruity esters and a wide range from pale session ales to rich stouts and IPAs. Malt sweetness, hop bitterness, and yeast character balance differently by style; body is often fuller than light lager. In the kitchen, ales braise beef, steam mussels, batter fish, and appear in stews and cheese sauces. Match intensity: mild brown ales for gravy, hoppy IPAs sparingly (bitterness concentrates), stouts for chocolate and beef. Reduce carefully so hop resins do not turn harsh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.17 mg
- Salt 0.01 g
- Total Carbohydrate 8.81 g
- Dietary Fibre 0 g
- Total Sugars 8 g
- Complex / starch 0 g
- Protein 0.48 g
- Water 88.7 g
- Energy 40.1 kcal
- Water 88.7 g
- Carbohydrates 8.81 g
- Sugars 8 g
- Protein 0.48 g
- Fat 0.1 g
- Vitamins 20.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.46 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 249 mg
- Major Minerals 247 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.46 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.8 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Ale of Beer: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British and Northern European ale traditions defined warm-fermented beer as everyday drink and cookery liquid.
Named ale styles (porter, pale ale) became commercial staples of pubs and kitchens.
Craft ale revival expanded flavour range available to cooks and drinkers worldwide.