What ale means
Ale is a type of beer made with a yeast that ferments at relatively warm temperatures and tends to rise to the top of the brew. This style of fermentation produces fuller, rounder and often fruitier flavours than lager, which is made with a different yeast at cooler temperatures. Ale covers a wide range of styles, including bitter, pale ale, brown ale, mild, porter and stout, with flavours ranging from light and hoppy to dark, malty and almost chocolatey. It has a long history in Britain, and real ale, which finishes conditioning in the cask, is a distinctive part of British pub culture.
In cooking, ale adds depth and a slightly bitter, malty richness. It is a classic ingredient in British and Belgian stews, such as beef and ale pie and carbonade flamande, and it gives fish batter a light, crisp texture thanks to its bubbles. It is also used in bread, Welsh rarebit, gravies and marinades. When cooking with ale, darker, maltier styles generally work better than very hoppy ones, which can become bitter as they reduce.
The alcohol largely cooks off during long simmering, but the flavour remains. You will see ale in British pub dishes, stews, pie fillings and batter recipes.