What is the brewing tradition associated with ales in the past?

The brewing tradition associated with ales in the past emphasizes that ales were typically not hopped during earlier periods. This practice was due to a combination of factors, including regional availability of hops and different preservation needs. Historically, before the widespread use of hops, brewers often relied on various other herbs and spices for flavoring and preservation. This led to a significantly different profile compared to modern ales that typically feature hops as a primary flavoring and preservation agent.

While many ales today are defined by their hop character, particularly in modern craft brewing, the ancients used what was available in their environment. The historical context of brewing helps us understand the evolution of flavoring agents used in brews, shifting from a diverse range of botanicals to the more standardized hop-based flavoring seen in contemporary brewing practices. This change has greatly influenced the taste and stability of ales over time.