Ales are fermented at near room temperature for three or four days with yeast strains that prefer warm temperatures and float to the top of the fermenting tank. Ales only need to be aged for a few days. Some examples of popular Ale styles are Pale Ales, Wheat Beers, Stouts, and Amber Ales. Pale Ales are of British origin and are generally known for a good amount of malt and hops. American versions tend to be cleaner and hoppier, while British versions tend to be malty, buttery aromatic, and balanced.