Ale to the selling of beer labeled "strong beer" that had actually been diluted with small beer. In medieval times, ale may have been safer to drink than most water (the germ theory of disease was unheard of, and the sterilizing properties of boiling unknown); however, there is no period evidence that people were aware of this nor that they chose to drink ale for this reason. The alcohol, hops, and some ingredients in gruit used to preserve some ales may have contributed to their lower load of pathogens, when compared to water. However, ale was largely safer due to the
Old ale Old ale Old ale is a term commonly applied to dark, malty beers in England, generally above 5% ABV, also to dark ales of any strength in Australia. Sometimes associated with "stock ale" or, archaically, "keeping ale", in which the beer is held at the brewery. Historically, old ales served as a complement to mild ales, and in pubs of the era typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste. In London especially, the aged ale would take on a tart note from a