An old ale, especially one that is deliberately weak, can have a very distinct and unique taste compared to more modern beer styles. When I had the opportunity to taste an old ale, I found that it lacked the sweetness typically associated with beer. Instead, it had a flavor that reminded me of “liquid bread.” The malt character was pronounced, giving it a bread-like quality that was quite different from the lighter, sweeter taste of modern beer.
One of the factors that can contribute to the lack of sweetness in an old ale is its lower alcohol content. In the past, brewing techniques and ingredients may not have been as refined as they are today, resulting in a beer that was naturally weaker in strength. This lower alcohol content means that there is less residual sugar left in the beer after fermentation, resulting in a drier and less sweet taste.
Another aspect that stood out to me when tasting an old ale was its tannic quality. Tannins are compounds often associated with astringency and a drying sensation in the mouth. While some tannins can be derived from the use of oak barrels, the amount of tannic taste I experienced in the old ale I tried seemed to go beyond what could be explained solely by the presence of oak. It's possible that the aging process or the ingredients used in the brewing process contributed to this tannic character.
The taste of an old ale can be quite different from what we commonly associate with beer today. Its lack of sweetness, coupled with a more pronounced malt character and tannic quality, creates a unique flavor profile that harkens back to a time when brewing techniques and ingredients were less refined. It's fascinating to explore the historical roots of beer and experience the flavors that were enjoyed by our ancestors.