Until the dominance of the lager movement in the late 1800s, if you had a beer, it was ale. Pale ales, browns, porters, and stouts were the daily tipple of the thirsty. Ale yeasts (Saccharomyces cerevisiae) work at warmer temperatures (60°F to 70°F) than lager yeasts and are naturally suited for most climates. They express greater fruitiness and leave more residual body than lagers. The more robust and hearty ales sustained the populace through hard labor. Many ale styles, recently on their deathbeds, have seen a revival in the turn to older traditional flavors.