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Ale minangka jinis bir sing diseduh nggunakake metode fermentasi sing anget, ngasilake rasa legi, awake lengkap lan buah. ^[1] ^[2] Miturut sejarah, istilah kasebut diarani minuman sing diseduh tanpa klambi . ^[3]Kaya umume bir, ale biasane duwe agen pahit kanggo ngimbangi malt lan tumindak minangka pengawet . Ale asline diasah karo gruit, campuran ramuan utawa rempah-rempah sing digodhog ing wort sadurunge fermentasi. Mengko, hops ngganti gruit minangka agen pahit.

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↑ Ben McFarland, World's Best Beers: One Thousand Craft Brews from Cask to Glass. Sterling Publishing Company. 2009. kc. 271. ISBN 978-1-4027-6694-7. Dibukak ing 2010-08-07.
↑ M. Shafiur Rahman, Handbook of Food Preservation. CRC Press. 2007. kc. 221. ISBN 978-1-57444-606-7. Dibukak ing 2010-08-07.
↑ "Oxford English Dictionary Online". Diarsip saka sing asli ing 4 May 2014. Dibukak ing 6 October 2014.
↑ Doorman, Gerard (1955). "De middeleeuwse brouwerij en de gruit /". lib.ugent.be. Dibukak ing 2020-05-30.

[1] Ben McFarland, World's Best Beers: One Thousand Craft Brews from Cask to Glass. Sterling Publishing Company. 2009. kc. 271. ISBN 978-1-4027-6694-7. Dibukak ing 2010-08-07.

[2] M. Shafiur Rahman, Handbook of Food Preservation. CRC Press. 2007. kc. 221. ISBN 978-1-57444-606-7. Dibukak ing 2010-08-07.

[3] "Oxford English Dictionary Online". Diarsip saka sing asli ing 4 May 2014. Dibukak ing 6 October 2014.

[4] Doorman, Gerard (1955). "De middeleeuwse brouwerij en de gruit /". lib.ugent.be. Dibukak ing 2020-05-30.

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