Etymology: [ 'A(&)l ] (noun.) before 12th century. Old English ealu, ealo, from Proto-Germanic *alu (compare Old Norse ǫl, Old Saxon alu-), probably from Scythian (compare proper name Aloýthagos, Ossetian æлутон (æluton, “beer”)), from Proto-Indo-European *alu (“sorcery, intoxication”).
iki yanı ağaçlıklı yol, ingiltere'de çok sevilen bir cins bira, Hint sülünü, Bir tür ingiliz birası, Arpadan yapılan bir çeşit bira, Ağaçlıklı yol, f. İlaç için kullanılan ve "Hint Sünbülü" adı verilen çiçek,
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iki yanı ağaçlıklı yol
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ingiltere'de çok sevilen bir cins bira
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Hint sülünü
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Bir tür ingiliz birası
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Arpadan yapılan bir çeşit bira
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Ağaçlıklı yol
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ÂLE
f. İlaç için kullanılan ve "Hint Sünbülü" adı verilen çiçek
An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops, A festival in English country places, so called from the liquor drunk, 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, Heavier and more bitter than lager, 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, automatic link establishment, A/N oblique case: each other, Abbreviation for automatic link establishment, 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, Access-list entry, eale, yill, 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 ],  Abbreviation for automatic link establishment, 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), 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, 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), an alcoholic beverage, stronger than beer, as in: My friend and I will have two pints of ale, bartender, 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, [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, A fermented alcoholic beverage containing malt and hops, similar to but heavier than beer, 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, 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 ], 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, Any beer produced with top-fermenting or ale yeast, 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, 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, Beer made with ale yeast (Saccharomyces cerevesia), often with a fruity aroma caused by fermenting at warmer temperatures, 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), It provides integration for separate R/3 systems, keeping full interaction This makes possible distributed enterprise applications, 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, One of two types of beer Ales are fermented warmer than lagers using yeast that is better suited for the higher temperatures, 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%, strong beer, plural of ale,
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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."
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A festival in English country places, so called from the liquor drunk
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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
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Heavier and more bitter than lager
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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
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automatic link establishment
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A/N oblique case: each other
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Abbreviation for automatic link establishment
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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
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Access-list entry
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eale
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yill
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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 ]
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 Abbreviation for automatic link establishment
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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)
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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
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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)
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an alcoholic beverage, stronger than beer, as in: My friend and I will have two pints of ale, bartender
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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
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[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
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A fermented alcoholic beverage containing malt and hops, similar to but heavier than beer
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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
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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 ]
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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
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Any beer produced with top-fermenting or ale yeast
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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
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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
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Beer made with ale yeast (Saccharomyces cerevesia), often with a fruity aroma caused by fermenting at warmer temperatures
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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)
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It provides integration for separate R/3 systems, keeping full interaction This makes possible distributed enterprise applications
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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
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One of two types of beer Ales are fermented warmer than lagers using yeast that is better suited for the higher temperatures
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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%
Some etymologies, pronunciations, function and usage date content for the English translation portion are from Merriam-Webster Online at www.Merriam-Webster.com. Thanks to Online Yunanca Dil Eğitimi for providing some parts of online greek dictionary. To contribute more resources please contact us. Visuals(images) are provided by Google Image Search API. Some parts of the dictionary is contributed by many users, thank you! The content on this site is for informational purposes only. Bu aramada ale kelimesinin sözlük anlamı ve eşanlamı nedir, nasıl okunur hakkında bilgi verilmektedir. ale kelimesinin etimolojik ve eşanlamları ile ilgili açıklamalar ve bilgiler eksiksiz ve hatasız olarak anılmamalıdır. Burada yer alan ale kelimesi ile ilgili tüm açıklamalar bilgi amaçlıdır. Eksik ve hatalı çevirileri lütfen bildiriniz.
