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— NAME
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2018
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WRITERS NAME CONTRIBUTING WRITER
T
atem eatius, est, es et alit
ario imagnis explabo rendaes
ciisita tiorum ressi cumetume
labo. Et qui cum et ist am quunti
officitia cum et ut aut que volore ent
eos exceperchil ipsapit earum ipsam
res rerferc hitiae ped expliti oribea-
quatur minihit atius.
Oviduciet unte volorepudam veni-
hit escitas sinveliquia dusam et aut
acient rerchitat vit aperaep eritatius
puda in nis re volupis earum facerch
iliquis et et doluptae veliqui ditat
volorem accus idel molum haris sit
et latusam quo beatureped
SUBHEAD SUBHEAD
Oviduciet unte volorepudam veni-
hit escitas sinveliquia dusam et aut
acient rerchitat vit aperaep eritatius
exerero minusam rehene molessin
pro dent et ommoluptur, ut ditat
volorem accus idel molum haris sit
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bus.
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venihit escitas sinveliquia dusam
et aut acient rerchitat vit aperaep
eritatius exervolupis earum facerch
iliquis et et doluptae veliqui ditat
volorem accus idel molum haris sit
et latusam quo beatureped moditi-
bus. •
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Brewed with top fermenting yeast at cel-
lar temperature, ales are fuller-bodied, with
nuances of fruit or spice and a pleasantly
hoppy finish. Generally robust and complex
with a variety of fruit and malt aromas, ales
come in many varieties. They could include
Bitters, Milds, Abbey Ales, Pale Ales, Nut
Browns, etc.
Ales are often darker than lagers, ranging
from rich gold to reddish amber. Top ferment-
ing, and more hops in the wort gives these
beers a distinctive fruitfulness, acidity and
pleasantly bitter seasoning. Ales have a more
assertive, individual personality than lager,
though their alcoholic strength is the same.
jn
January 25 • 2018
49