ale

Noun

ale (uncountable and countable; plural: ales)

1. An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops.

   Note: The word ale, in England and the United States, usually designates a heavier kind of fermented liquor, and the word beer a lighter kind. The word beer is also in common use as the generic name for all malt liquors.

2. A festival in English country places, so called from the liquor drunk.

Synonyms:

• yill

3 letters in word "ale": A E L.

Anagrams of ale:

• lea

Words found within ale:

ae al ea el la

• Definitions:
• a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume
• Ale is a beer style brewed from barley malt with a top-fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes a butter-like, taste. ...
• Onela, Proto-Norse *Anula (meaning "little ancestor" or a hypocoristic form of another name, such as *Anulaibaz, the modern Olaf), was according to Beowulf a Swedish king during the first half the 6th century. He was the son of Ongentheow and the brother of Ohthere. ...
• Ale is one of the 180 woredas in the Oromia Region of Ethiopia. Part of the Illubabor Zone, Ale is bordered on the south by the Southern Nations, Nationalities and Peoples Region, on the west by Nono, on the northwest by Bure, and on the northeast by Metu. Towns in Ale include Ale, Gore and Leka.
• An alcoholic beverage that is brewed from malts and hops. It is generally stronger than beer and varies in color from light to dark amber. Because of the hops, ale is normally more bitter in taste than beer.
• A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity.
• When production schedules are tight, this is an alternate means of transmitting or displaying captions. ...
• Beers brewed with top-fermenting yeast strains. The top-fermenting yeast performs at warmer temperatures than yeasts used to brew lager beer.
• a fermented drink; the original term for beer.
• One of the larger families of beers. True ales are fermented with top-fermenting yeast. They are low in carbonation and served warm. Best known in England.
• A standard defined by EPCGlobal, Inc. (http://www.epcglobalinc.org) that specifies the simple creation of standard XML reports based on the tag activity of EPC tags. These XML reports can then be fed into other enterprise systems by using RFID Anywhere’s messaging connectors. ...
• A malt beverage brewed with (usually) barley malt and fermented at relatively high temperatures (60-75 Fº) with top fermenting yeast, which usually creates a fruity taste. Ales are produced with a wide variety of colors, palates and alcoholic strengths.
• a top-fermented beer that originated in England as early as the seventh century. The addition of hops became a standard of ale production after the sixteenth century. An ale is fermented at temperatures ranging between 55 F and 70 F, warmer than those used to ferment lager.
• A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation.
• a gathering of morris dancers from various cities and countries. It can be one day in duration, but is usually a weekend or long weekend. The daytime consists of dance tours of the host area, with the evenings full of musical performances, sketches, a cappella singing and country dancing. ...
• A type of beer brewed using top-fermenting yeast, which is usually stronger and more bitter than beer. The color can vary from light to dark amber.
• (English) A brew made with a top-fermenting yeast; has a distinctive fruitiness. Wide variety of colors, palates, and strengths. Beer brewed with a top-fermenting yeast (Saccharomyces cerevisiae)
• file Acronym for Avid Log Exchange. A file format that allows film databases to be shared between different systems. See also telecine log.
• Integration technology (middleware) that integrates business processes between SAP Systems and between SAP Systems and external systems. Data is exchanged between application systems in a controlled manner and consistency is maintained.
• Anterior eyes that are in the lateral position in the eye group.
• Typically, a class of beer made with a top-fermenting yeast strain that is fermented at warmer temperatures. Ale fermentations are generally shorter than lager fermentations, and the yeast fermentation by-products are more pronounced in the flavor/aroma.
• A malt brew similar to but darker than beer. Usually made with deeply malted barley and at a higher temperature than beer by a process know as top fermentation.
• Old english beer of hi yeasting, average alcohol percentage
• A family of beers produced by a method called top fermentation (see fermentation below). This type of fermentation produces beverages that are low in carbonation and tend toward a fruitiness due to the presence of chemicals called esters. ...
• light beer of top fermentation with fruit taste.
• Usually refers to malt beverages where the wort is fermented with strains of yeast which tend to rise to the top of the vessel and form a yeast head at the end of fermentation.
• A dollar amount that estimates the loss potential from a risk in a span of a year. Single loss expectancy (SLE) x annualized rate of occurrence (ARO) = ALE
• Application Link Enabling – allows cooperative processing within a network of loosely coupled application systems (non-SAP, R/2 and R/3). ...
• Alternative Learning Experience is individual courses of study for students who meet the definition for enrollment specified by WAC 392-121-106; supervised, monitored, assessed, and evaluated by school staff; provided in accordance with a written alternative learning experience plan; provided in ...

• aldrins ←
• aldrin ←
• aldosteronisms ←
• ale
• → aleatoric
• → aleatories
• → aleatory