Ale fermentation

Ale fermentation is a brewing process where yeast converts sugars from malted grains into alcohol and carbon dioxide. This typically occurs at warmer temperatures compared to lagers, allowing for strong, fruity flavors and aromas. The yeast used, often Saccharomyces cerevisiae, works best in these conditions, producing distinctive characteristics unique to ales. After fermentation, the ale is conditioned and filtered before packaging. The result is a variety of beer styles, each with its own taste profile, ranging from pale ales to stouts, reflecting both the ingredients used and the fermentation process.