Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. Before the introduction of hops into England from the Netherlands in the 15th century the name "ale" was exclusively applied to unhopped fermented beverages, the term "beer" being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies. Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 °C (59 to 77 °F). For comparison, lagers are brewed over longer periods, at lower temperatures, to satisfy the bottom-fermenting yeasts. Ales are also usually served at a higher temperature than lagers: in the UK typically around 12 °C (54 °F) for an ale as compared to 8 °C (46 °F) for a lager.