unlike lager, is an top fermenting beer. Yeast that ferments the beer, turning it into an alcoholic beverage, operates on the surface of the liquid at a room temperature. The pale (light) ale is actually a common name for all pale ale styles. The term began to be used for beer produced from light barley malts only at the beginning of the 18th century, but it was produced during the Middle Ages in most of Europe, mainly in England, Scotland and Ireland, but also in Belgium and Germany.
Initially, brewing was carried out at family level, with women having been primarily involved in this activity. Later in the Middle Ages the first breweries appeared in monasteries, farms and the ports of the larger European cities. Initially, brewing was carried out at family level, with women having been primarily involved in this activity. Later in the Middle Ages the first breweries appeared in monasteries, farms and the ports of the larger European cities. Ale was mainly drunk by the common folk, and it was not unusual to be consumed by children.
Today, it has become an integral part of the beer produced in craft breweries around the world, with many varieties, the most common of which are: English Pale Ale (EPA); American Pale Ale (APA); India Pale Ale (IPA), which is actually English; New England Pale Ale (NEIPA), originating from the northeast coast of the United States; old ale, Scottish ale and others. Alcohol content varies greatly. From 3-4% for lighter ales (the type consumed massively in medieval Europe), to strong ales with alcohol content of up to 12%, for example Scottish Ale.