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Ale, fermented cereal beverage brewed from an infusion of grain, primarily malted barley, and flavored with hops. About 1524, before the introduction of hops from the Netherlands into England and Germany, the term ale was used for any fermented malt beverage. After 1524 the term was applied to all hop-flavored brews, but has since gradually come to indicate only those produced by the top-fermentation process. Ale has a stronger hop flavor and higher alcoholic content than beer. See also Beer.
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