Ale fermentation takes place at high temperature, and yeast ferments wort on top of the tank. Shorter fermentation at higher temperatures usually gives tangier, richer flavour and higher concentration of alcohol. Its sweet taste remains, and this characterized by the body of butter, aroma and flavour complexity, and fruitiness. Flavour characteristics are revealed the best when it is served at 4-10 °C.

Production of ales is popular around the world, but the Brits are most famous in this field. Barley is commonly used in its manufacture, but it is often complemented with other grains: wheat, rye, oats. Sometimes fruits, herbs and other seasonings are added to make different taste every time