The production of modern styles of ale beer has become popular in recent times. During the production of an ale (top fermented beer) in the styles of american pale ale and session india pale ale, there are differences in temperature regulation and methods of production during fermentation, The production of an india pale ale includes dry-hopping after the primary fermentation, while many breweries don't apply this procedure for pale ales. For this reason, an analysis of the fermentation process and the changes which occur during that process has been performed. Samples have been taken daily from the start to the end of the fermentation. They have been taken from the pigtail valve and certain parameters like the number of cells were observed. Real extract, apparent extract, original extract, pH, color, haze, alcohol by volume and energy content were measured using an Anton Paar device. Bitterness was measured using a spectrofotometer. By analyzing the results some similarities were noticed in two fermentation processes, but also some differences in the later stages of the process, due tu different production methods