Sometimes referred to as stock or keeping ales, old ales are eponymously named for being aged months, or even years, through bottle conditioning or bulk storage in wooden tuns. Originally brewed before the Industrial Revolution as a complement to mild ales, old ales are medium-to-full bodied, malt-driven ales that range in color from amber to very dark brown.
Each year, the first round of the World Beer Championships is reserved for British and North American ale styles. Following
Strong ales are sometimes referred to as old ales, stock ales or winter warmers. These beers are higher alcohol versions (typically between 5.5-7 percent ABV) of pale ales, though not as robust or alcoholic as barley wines. Usually a deep amber color, these brews generally have a sweet malty palate and a degree of fruitiness. If bottle conditioned, strong ales can improve for several years, in some cases eventually obtaining sherry-like notes.
Real ale is also known as cask-conditioned beer and is now an accepted dictionary definition for warm-fermented ale that is
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Old ales bring with them a curious moniker. Are they called “old” because of an extended aging period, a nod
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Real ale was the term used by the Campaign for Real Ale in the early 1970s when it set out