The English-language term for a brew made with a top-fermenting yeast, which should impart to it a distinctive fruitiness. Ales are produced to a wide variety of colours, palates and strengths (see also Bitter, Brown Ale, India Pale Ale, Light Ale, Mild, Old Ale, Scotch Ale, etc). Only in some American states is the term determined by law (wrongly) to indicate a brew of more than 4 percent weight (5 by volume).