define ales?

Question

what differentiates different brewing methods

Answer 1

A modern ale is commonly defined by the strain of yeast used and the fermenting temperature.

Ales are normally brewed with top-fermenting yeasts, though a number of British brewers, including Fullers and Weltons, use ale yeast strains that have less pronounced top-fermentation characteristics. [5] The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers.

Ale is typically fermented at temperatures between 15 and 24 °C (60 and 75 °F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling but not limited to apple, pear, pineapple, banana, plum, or prune. Typical ales have a sweeter, fuller body than lagers.

Differences between some ales and lagers can be difficult to categorise. Steam beer, Kölsch, Alt and some modern British Golden Summer Beers use elements of both lager and ale production. Baltic Porter and Bière de Garde may be produced by either lager or ale methods or a combination of both. However, lager production results in a cleaner tasting, dryer and lighter beer than ale.

Lager is the English name for bottom-fermenting beers of Central European origin. They are the most commonly-consumed beer in the world. The name comes from the German lagern ("to store"). Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12 °C (45-55 °F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4 °C (32-40 °F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer.

Answer 2

You could read the copy and paste job above, or if you want a simplified answer:

All beer is either an Ale or a Lager, depending on which type of yeast is used. Virtually all beer making yeast is either ale yeast or lager yeast, two seperate species. Ale yeast generaly floccuates (clumps together) on top of the beer, lager yeast at the bottom. In addition, lager yeast works best at temps between 40-55F, ale yeast at 60-70F. Lager yeast produces a cleaner, crisper beer, whereas ale yeast priduces a fruitier, more estery beer. Ales are generally done fermenting in 1-2 weeks, wheras lagers take 3-6 weeks to ferment, sometimes longer depending on other variables.