Description
Medieval European ale brewing was a low‑temperature, wild‑yeast fermentation of malted barley and wheat, producing a sweet, low‑carbonated beverage that served as a daily staple.
Technical
During mashing at 68–70 °C, starches are gelatinized and α‑amylase and β‑amylase convert them to fermentable sugars. The wort, with a gravity of 1.040–1.050, is then cooled to 10–15 °C where wild yeast ferments the sugars to ethanol and CO₂, yielding a mild, sweet ale with limited carbonation.
Science
Primary Reaction
Fermentation of maltose and other sugars by yeast to produce ethanol and CO₂
Sensory Profile
Aroma ()
maltysweetbreadysubtlelightearthyyeastyfruityhoney-likeherbal