Ales and Hops (General Descriptions)

Ales such as Stouts and India Pale Ales (IPAs) are fermented at warmer temperatures between 60°F to 68°F and sometimes as high as 75°F. Ale yeasts produce a form of foam on the surface of the fermenting beer. Because of this foam, ales are often referred to as Top-Fermenting yeast - though there are some British ale yeast strains that settle at the bottom.

Ales are ready to drink two to three weeks after the beginning of fermentation. Ales range in color from very pale to black opaque. England is best known for its variety of Ales. However, this style is becoming very common in the United States especially in California with the rapidly growing popularity of IPAs and Pale Ales that are very hoppy.

Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. Hops comes from the flowers of Humulus lupulus. The buds of these flowers contribute several characteristics that are very favourable and noticeable in beer for those who love hops or are hop heads.

Hops contribute a bitterness that balances the sweetness of the malt. They also can contribute aromas that are flowery, citrus, fruity or herbal. Finally, hops have an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms and, thus, preserves the beer. Hop plants are grown by farmers all around the world in many different varieties, but are only grown in the Pacific Northwest in the United States.

Russian River Brewery's Pliny the Elder, Pliny the Younger, and Russian River IPA show the degree to which hops have become a main stay in the culture out here and the degrees to the amount of hoppiness that goes into their beers. Pliny the Elder (Double IPA) and Pliny the Younger (Triple IPA) have twice and three times the amount of hops as the the traditional IPA.
Cheers,
Brian