Ale is one of the two primary beer categories (alongside lager), distinguished by its use of top-fermenting yeast (Saccharomyces cerevisiae) that operates at warmer temperatures, typically between 60–75°F (15–24°C), resulting in a faster fermentation and more pronounced fruity, spicy, and complex flavor profiles. Ale encompasses a wide range of styles, from light and refreshing pale ales and blondes, to bold IPAs, rich stouts, malty brown ales, and strong Belgian dubbels and tripels. Unlike lagers, ales generally have less crispness and more estery character, and are often less filtered, making them fuller-bodied and aromatic. The production of ale allows for greater yeast expression and stylistic diversity, with ingredients like roasted malts, dry hops, or fruit additions often used to enhance complexity. Whether traditional English styles or innovative American craft versions, ales continue to offer endless variety and creative expression in the brewing world.