Old Ale is a term commonly applied to dark, malty beers in England, generally above 5% ABV.

Historically, old ales served as a complement to mild ales. 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 taste.

An old ale is meant to be a session beer, unlike a strong old ale, which would be one you'd finish your evening off with.

Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name.

Rich dark amber in color to a very dark brown. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants.