What is the historical distinction between ale and beer in England?

The historical distinction between ale and beer in England revolves primarily around the use of hops. Traditionally, ales were brewed without hops and instead relied on a mixture of gruit, which is a blend of herbs and spices, for flavoring and preservation. This gruit could vary widely in its composition, but it did not include hops. As brewing practices evolved, hops began to be introduced, and this marked the defining characteristic of beer. Thus, beers became associated with the use of hops, while ales maintained their roots as unhopped or low-hopped brews, particularly in the earlier stages of brewing history.

The other options do not accurately reflect the historically recognized differences. The assertion that ales contain grains while beers do not is misleading; both ales and beers are produced from grains, primarily barley, and the distinction does not lie in the presence of grains. The statement regarding strength does not hold true either, as both ales and beers can vary widely in alcohol content. Lastly, the comparison of color is not a reliable distinguishing factor, as both categories can encompass a broad spectrum of colors from light to dark, making this distinction faulty.