ales

Turkish - English

Definition of ales in Turkish English dictionary
ale: alley

English - English

Definition of ales in English English dictionary: plural of ale
India pale ales: plural form of India pale ale
ale: An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops
Note: The word ale, in England and the United States, usually designates a heavier kind of fermented liquor, and the word beer a lighter kind. The word beer is also in common use as the generic name for all non-distilled malt liquors.
brown ales: plural form of brown ale
real ales: plural form of real ale
ale: {n} a liquor made by infusing malt and hops in boiling water, and then fermenting them
Ale: Address Latch Enable: Output pulse for latching the low byte of the address during an access to external memory In normal operation, ALE is emitted twice every machine cycle, and can be used for external timing or clocking Note that one ALE pulse is skipped during each access to external data memory ALE can be dusabled by setting SFR auxiliary o With this bi set, ALE will be active only dring a MOVX instruction
Ale: A/N oblique case: each other
Ale: automatic link establishment
Ale: Abbreviation for automatic link establishment
Ale: A malt beverage that historically was unhopped Today, ale is a generic term used to describe hopped beers that use top fermenting yeast, (as opposed to lagers which are bottom fermented)
Ale: This is a top fermenting style of brew It is also fermented at the higher temperatures, usually just under normal room temperature Because of these higher temperatures, it ferments much more quickly -- sometimes as short as 3-4 days They generally have what is referred to as a "fruity" accent They should be served at moderate temperatures in order to taste the full body of the ale
Ale: an alcoholic beverage, stronger than beer, as in: My friend and I will have two pints of ale, bartender
Ale: Â Abbreviation for automatic link establishment
Ale: Acronym for Arbitrary Lagrangian Eulerian, a finite element solution technique for fluid flow problems with moving interfaces, e g moving walls, free surfaces, etc In the ALE method, the newly updated free surface is determined purely via the Lagrangian method, i e by the velocities of the fluid particles at the free surface The nodes in the interior of the domain are displaced in an arbitrarily prescribed way to obtain a mesh of proper shape and to avoid mesh crossing
Ale: A fermented alcoholic beverage containing malt and hops, similar to but heavier than beer
Ale: An alcoholic beverage that is brewed from malts and hops It is generally stronger than beer and varies in color from light to dark amber Because of the hops, ale is normally more bitter in taste than beer
Ale: Any beer produced with top-fermenting or ale yeast
Ale: [OE] Old English ealu ‘ale’ goes back to a Germanic root *aluth-, which also produced Old Norse öl (Scandinavian languages still use ale-related words, whereas other Germanic languages now only use beer-related words; English is the only one to retain both) Going beyond Germanic in time takes us back to the word’s ulimate Indo-European source, a base meaning ‘bitter’ which is also represented in alum and aluminum Ale and beer seem to have been virtually synonymous to the Anglo-Saxons; various distinctions in usage have developed over the centuries, such as that ale is made without hops, and is heavier (or some would say lighter) than beer, but most of the differences have depended on local usage
Ale: A beer which has been fermented warm (generally at 60°F or above), using ale yeast Ales usually have a more complex flavor than lagers, due to fermentation by-products which result from the warmer fermentation In historical times, the term ale referred to fermented malt beverages which were brewed without hops, with the term beer being used to refer to hopped malt beverages [In some states in the US, any beer over a certain strength must be labeled "ale" by law, regardless of whether it is technically an ale Hence the odd practice of putting the word "ale" on the labels of strong lagers (e g Doppelbocks) intended for the US market ]
Ale: Heavier and more bitter than lager
Ale: Access-list entry
Ale: Moluccan slang for "you" A famous expression is: ALE RASA BETA RASA - the Ambonese word BETA (stress on the first syllable) = I / me The Indonesian word RASA = feel So the meaning is: "I feel what you feel" If you have pain, I have no less pain If you are happy, I am happy too
Ale: A beer which has been fermented warm (generally at 60Â°F or above), using ale yeast Ales usually have a more complex flavor than lagers, due to fermentation by-products which result from the warmer fermentation In historical times, the term ale referred to fermented malt beverages which were brewed without hops, with the term beer being used to refer to hopped malt beverages [In some states in the US, any beer over a certain strength must be labeled "ale" by law, regardless of whether it is technically an ale Hence the odd practice of putting the word "ale" on the labels of strong lagers (e g Doppelbocks) intended for the US market ]
Ale: SAP's Application Link Enabling technology that provides distributed processing for R/3 systems and third-party systems through the broadcast and guaranteed delivery of IDOCs to their appropriate destination(s)
Ale: It provides integration for separate R/3 systems, keeping full interaction This makes possible distributed enterprise applications
Ale: This aromatic malt beer was originally flavoured with hops but now other cereals can be used for the fermentation In Britain, ale is a generic term for blonde or pale beer
Ale: One of the larger families of beers True ales are fermented with top-fermenting yeast They are low in carbonation and served warm Best known in England
Ale: The style of beer that we brew Ales are defined by a style of yeast utilized in the brewing process that ferment from the top, Ales are brewed at a relatively warm temperature and are able to tolerate higher alcohol concentrations than lagers
Ale: One of two types of beer Ales are fermented warmer than lagers using yeast that is better suited for the higher temperatures
Ale: Beer made with ale yeast (Saccharomyces cerevesia), often with a fruity aroma caused by fermenting at warmer temperatures
Ale: a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume
Ale: All traditional ales are brewed in the same manner Two-row malted barley is crushed, mashed with hot water, and filtered to a liquid called wort This is boiled and hops are added, then it is cooled Ales are top-fermented at 59 to 68 degrees Fahrenheit for about a week with a selected strain of yeast (Saccharomyces cerevisiae) The finished filtered ale goes into kegs or bottles There are many types of ale: Bitter, Brown, Cream, India Pale, Mile, Pale and Scotch
Ale: A fermented alcoholic beverage containing malt and hops, similar to but heavier than beer Ales are brewed with "top-fermenting" yeasts at close to room temperatures, 50-70F (10-21C)
Ale: yill
Ale: eale
ale: {i} strong beer
ale: A festival in English country places, so called from the liquor drunk
ale: Ale is a kind of strong beer. our selection of ales and spirits. see also ginger ale, real ale. Fermented malt beverage, full-bodied and somewhat bitter, with strong flavour of hops. Until the 17th century it was an unhopped brew of yeast, water, and malt, beer being the same brew with hops added. Modern ale (now largely synonymous with beer) is made with top-fermenting yeast and processed at higher temperatures than lager beer. Pale ale has up to 5% alcohol content; the darker strong ale contains up to 6.5%