An old style of beer. Dark beer brand names

An excellent detailed description of the most popular and common types of beer found around the world. To be honest, I myself did not know quite a few types of beer, which you can read about in the continuation of the post.

Part 1. Camps.

Czech Pilsner

It is the ancestor of all modern light lagers. The style is relatively young, it appeared only in the middle of the 19th century, and, by the way, thanks to it, glass glasses for beer came into fashion - to look at the light and wonder how light and transparent this beer is)) Now everyone is used to this kind of beer, but 150 years ago it was a novelty.

Characteristic features: rich golden color, aroma and taste with a malt-grain base and honey shades. Lots of hop bitterness and herbaceous hop flavor: a pilsner must be distinctly bitter. But in general, everything is quite simple: such beer is better suited for washing down food, and not for savoring it.

Examples: Pilsner Urquell, Krusovice Imperial, Budweiser Budvar, Bakalar Svetly Lezak, Bernard Svatecni Lezak, etc. In general, almost all light varieties produced in the Czech Republic with a density of 10-13% can be attributed to this style.

Czech Dark Lager

Over time, it turned out that the Czechs managed to create their own recognizable face for their dark lagers, and therefore now they can be combined into a separate style.

Characteristics: color from garnet to black, aroma usually of caramel and chocolate. The taste is sweetish-caramel, with noticeable hop bitterness and herbal tones from Czech hops. Don't expect a particularly complex taste.

Examples: Krusovice Cerne, Budweiser Budvar Tmave, Staropramen Cerny Lezak, Klaster Tmave Lezak, etc.

Now from the Czech Republic we will move to neighboring Germany, which is also almost completely captured by camps, sorry, camps.

German Pilsner

Although the first pilsner was brewed in Pilsen, its creator was still a German named Josef Groll. Today this style of beer is very popular in Germany, although the Germans have modified it somewhat over time.

Characteristics: golden color, aroma less sweet than Czech pilsner, hay and often even slightly sulfurous. The taste is dry, grainy, without sweetness, dominated by coarse hop bitterness. The power of this bitterness varies between brands, but in any case, it should be in the foreground in a pilsner. German pilsner is as simple as two euro cents, but that’s usually why they love it.

Examples: almost everything that is produced in Germany and at the same time has the words Pils/Pilsner in the name. Bitburger Premium Pils, Konigsbacher Pils, Veltins Pilsner, Kulmbacher Premium Pils, Radeberger Pils, etc.

Munich Helles

The name simply means “light” when translated from German. The first such beer was created in 1895 in Munich at the Spaten brewery by Gabriel Sedlmayr in order to compete with pilsners.

Characteristics: In appearance it is usually indistinguishable from the German Pilsner. The taste and aroma are grainy, bready, with a slight sweetness. Low to moderate background hop bitterness. In general, Helles is also a very simple, but at the same time “drinkable” beer without any frills.

Examples: Spaten Munchner Hell, Weihenstephaner Original, Hofbrau Original, Paulaner Original Munchner, Kloster Andechs Vollbier Hell, etc.

Munich Dunkel

In the days before people learned how to dry malt without making it dark, light styles of beer simply did not exist. Munich dunkel (or "German dunkel", or simply "dunkel", which means "dark" in German) has its roots in the era when beer was fermented at low temperatures We’ve already learned how to do it, but we haven’t yet to make it light.

Characteristics: Copper to dark red color, on average lighter than Czech dark varieties (see above). The flavor profile is caramel, with a brown bread crust, but the sweetness should be moderate. There is a little bitterness, the bias is towards malt and caramel tones.

Examples: Spaten Dunkel, Ayinger Altbairisch Dunkel, Flensburger Dunkel, Paulaner Alt Munchner Dunkel, Augustiner Dunkel, etc.

Vienna Lager

This style of beer originated in Austria-Hungary in the mid-19th century. Its basis is Viennese malt, which is roasted in a special way. Today it is rare, and most often in the USA, and American beer is not imported to us at all, unfortunately.

Characteristic features: rich color, from amber to copper. Malty, grainy, slightly toasted aroma and taste, minimal sweetness. The bitterness is noticeable, but not overwhelming.

Examples: Samuel Adams Boston Lager, Great Lakes Eliot Ness, Gordon Biersch Vienna Lager, Dos Equis Amber Lager, etc.

Oktoberfest / Marzen

After all, everyone has heard about the big drinking party called Oktoberfest?)) So at Oktoberfest, the same style of beer is presented by different Munich breweries, which produce it especially for the holiday. Traditionally, beer was brewed in the spring, at the end of the brewing season (hence the name - March), and then waited until the autumn festivities.

Characteristics: Similar to Vienna lager (from which the style evolved), but more concentrated in flavor and less dark. Complex grain tones, thick and creamy body of the beer, low bitterness. Very drinkable for its high alcohol percentage.

Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Marzen, Hacker-Pschorr Original Oktoberfest, Hofbrau Oktoberfest, Spaten Oktoberfest, etc.

Schwarzbier - black beer (Schwarzbier)

A very close relative of the Munich Dunkel. Features an increased amount of dark malts

Characteristics: Despite the name, beers in this style are rarely completely black, usually appearing like Czech dark lagers. Aroma of roasted malt with hints of coffee. The taste is dry, with coffee and dark chocolate, some specimens have a noticeable caramel sweetness.

Examples: Kostritzer Schwarzbier, Kulmbacher Monchshof Schwarzbier, Samuel Adams Black Lager, Neuzeller Original Badebier, Stortebeker Schwarzbier, etc.

Rauchbier – smoked beer (Rauchbier)

This is most likely not even a separate style of beer, but a designation of lagers, which are based on smoked malt, i.e. smoke-dried, not electric ovens. Traditionally, beech wood chips are used for smoking.

Characteristics: The color can be any, but usually dark malts are also used along with smoked malt to add complexity, which is why most rauchbiers are dark. The main feature of taste and aroma is smokiness with hints of all kinds of smoked sausages and a cigar aftertaste. The degree of this smokiness varies greatly from variety to variety; the most vigorous are the varieties of the Schlenkerla brewery from Bavaria.

Examples: Aecht Schlenkerla Rauchbier Marzen, Aecht Schlenkerla Rauchbier Urbock, Cinder Bock, Jack's Abby Smoke & Dagger, etc.

Bock literally translates from German as “goat” - this is how lagers with increased strength are designated, although this name has nothing to do with the impudent animal. It’s just that this kind of beer originated in the North German city of Einbeck, whose name was later distorted by the Bavarian dialect, where this beer moved. Today it is customary to divide sides into traditional (darker) and Helles sides (lighter). For convenience, I will combine them into one category.

Characteristics: grainy, malty, relatively dry taste. There is no hop flavor (herbaceous, floral, etc.), only moderate bitterness. Dense body. Alcohol usually doesn’t show itself in the taste: no alcoholic tones.

Examples: Hofbrau Maibock, Hacker-Pschorr Hubertus Bock, Engel Bock Hell, Einbecker Ur-Bock Dunkel, etc.

Doppelbock

As the name suggests, this is also a side, only “double”. Moreover, we are often talking not about strength, but about the power of taste. The prototype of this style was Salvator (“Savior”) beer, which is still produced today. According to established tradition, many doppelboks also have the ending “-ator” in their names.

Characteristics: Most varieties in this style are dark in color, although light versions are also available. Bright aroma and very rich taste with a variety of dried fruits on a dense grain bread base. Dark versions usually have chocolate and wine undertones. In stronger variations, the alcohol is felt, but it does not have a sharp alcoholic character.

Examples: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, etc.

Okay, it's time to get out of the German region and touch on those beer styles that are currently dominating the world - the mainstream lagers. This is, so to speak, to wash the receptors before we plunge into the huge and diverse world ales.

So, meet the most common style of beer on our continent.

Euro Pale Lager

This is actually the great-grandson of Pilsner, which has undergone strong “modernization” (I would even say castration). Popular among those who don’t want to think about the taste of beer, but just want to drink it. A sort of fast food analogue in the beer world. It occupies a dominant market share in many countries, leaving only a few percent for all other beer styles.

Characteristics: straw to golden color, usually coarse or medium-grained foam, settles quickly. There is little aroma or taste here: only light grain tones in the background. Sometimes there is hop bitterness, but more often not. The weak body of the beer and the nagging gas bubbles are reminiscent of sodas. In general - “just beer” with a minimum of taste.

Examples: almost everything that is sold in the CIS with the name “%USERNAME% Light”. And there are plenty of foreign analogues.

By the way, in the beer community there is a humorous term “bydlolager”. It refers to Euro-lager in large plastic bottles, aimed at the appropriate audience;)

Euro Dark Lager

I think the name speaks for itself))

Characteristic features: color from copper to dark red, taste is weak and unobtrusive, caramel and burnt shades are present, but do not stick out, the same can be said about hop bitterness. In general, if you take a Czech dark lager, German dunkel or schwarzbier and dilute it with water, then this is approximately what you will get.

Examples: almost everything that is sold in the CIS with the name “%USERNAME% Dark”.

Euro Strong Lager

Once again the name speaks for itself. If in the case of other beer styles, strength is only a “side effect” of a powerful taste, then here high alcohol content is an end in itself. Beer is fermented in such a way that all the sugars are completely converted into alcohol and there is practically no taste left.

Characteristic features: usually light in color, sharp alcoholic tones are clearly visible in the aroma and taste. The bitterness is more alcoholic than hop-based. It's hard to drink. “Amateurs” is used to quickly attack. You shouldn't wait for the taste.

Examples: almost everything that is sold in the CIS with the names “%USERNAME% Strong”. From foreign varieties: Carlsberg Elephant, Warka Strong, Faxe Extra Strong, etc.

Let's move to the other side of the planet. The USA now has the richest selection of beer in the world - there are several thousand microbreweries there that do not try to parrot everything after the beer giants (like ours), but brew creative beer in all existing styles. But even in America, most of the market belongs to tasteless light lagers (

American Pale Lager

Kind of like a light Euro lager, only even more tasteless. For sweetness and softness of taste, rice or corn is usually used along with malt (up to 40% of the total grist).

Characteristic features: straw color, thin head of foam. Sparkling and dry with little grainy or corn-like sweetness. No or weak hop flavor.

Examples: Pabst Blue Ribbon, Miller High Life, Budweiser (not to be confused with the Czech Budweiser Budvar), Coors Original, Foster's Lager, etc. Some American lagers are also produced in Russia under license.

American Light Lager

Almost the same as the previous style, only with reduced density, and therefore less alcohol.

Characteristic features: light straw color, taste closer to mineral water than beer)) Suitable only for drinking ice in the heat (although I personally would prefer mineral water in this case).

Examples: Bud Light, Coors Light, Miller Lite, etc.

This concludes the topic of lagers - after all, most of the styles in this family are very boring, and finding interesting beer among lagers is not easy. And we open a new, much more interesting world.

Part 2. Eli.

I’ll tell you a secret that initially all the beer in the world was ale. They learned to ferment beer at low temperatures only around the 15th century, and a pure culture of lager yeast was developed only after the very fact of the existence of yeast was discovered in the 19th century)) In terms of the style of modern ales, we can safely distinguish 4 main regions: Great Britain, Belgium, USA and Germany. Let's start with Foggy Albion.

English pale ale - light ale (English Pale Ale)

Remember how I already said that initially all the beer in the world was dark? So pale ale (“pale ale”) was called pale only in contrast to very thick black varieties, and itself had a dark amber color. This style originated in Burton-upon-Trent and traditionally uses hard water to release the hop bitterness.

Characteristics: color from golden to amber. Aroma of English hop varieties: citruses, floral honey, freshly cut grass, exotic fruits (pineapple, lychee, mango). The taste is fruity, with a grainy malt backbone and above average hop bitterness. Generally drinkable and well balanced.

Examples: Fuller's London Pride, Boddingtons Pub Ale, Greene King Abbot Ale, St. Peter's Golden Ale, Wychwood Wychcraft, etc.

Bitter

This is the successor to the legacy of pale ales (and sometimes they even put an equal sign between them). Based on strength, it is divided into Standard Bitter, Best Bitter and Extra Special Bitter.

Characteristics: color from amber to rich copper. The brightness of taste and aroma directly depends on the strength of a particular variety, but you can be sure that you will always get your dose of bitterness along with meadow herbs, citruses and flowers)) It also differs from ordinary light ales in the presence of background caramel shades.

Examples: Wells Bombardier, Hook Norton Hooky Bitter, Belhaven Best, Adnams Broadside, etc.

Indian Pale Ale, IPA, IPA (India Pale Ale, IPA)

The style originated during the East India Company. British soldiers who were sent to colonized territories demanded beer. To better preserve the ale during the long journey from England (airplanes had not yet been invented), brewers made beer for soldiers a little more dense and added more hops to it, which, as is known, affects the level of bitterness.

Characteristics: appearance Same as regular pale ale. The aroma usually contains caramel, flowers, tropical fruits. The taste has a dense malt base, reminiscent of a biscuit, caramel shades and a lot of hops. "Lots of hops" results in floral and fruity flavors, as well as increased bitterness levels.

Examples: Thornbridge Jaipur IPA, Meantime India Pale Ale, St. Peter's India Pale Ale, Williams Bros Joker IPA, Brooklyn Brewery East India Pale Ale, etc.

Brown Ale – Brown Ale

Appeared at the beginning of the 20th century in Great Britain as a counterbalance to the heavier and darker porter (more on that below).

Characteristics: red-brown color, sweet, toffee, caramel aroma, with floral undertones characteristic of English ales. The taste also leans toward malty sweetness, ripe fruit (plum/raisins), often with nutty notes, and a slight hop bitterness.

Examples: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Wychwood Hobgoblin, Riggwelter Yorkshire Ale

Scottish Ale

Scottish ales are characterized by the fact that the wort for them is boiled for a long time, during which it caramelizes, and the amount of unfermentable sugars increases. The characteristic density and caramel quality of Scottish ales dates back to the times when the wort was boiled by adding hot stones to it - today this process is imitated by prolonged boiling “over high heat”.

Characteristics: color from amber to rich copper. The taste and aroma are floral, caramel, in some samples a peat flavor appears (as in Scottish island whiskeys), the bitterness is moderate. Typically, the body of the beer is dense, viscous and very smooth.

Examples: Belhaven Robert Burns Scottish Ale, Belhaven St. Andrew's Ale, Innis And Gunn Oak Aged Beer, Orkney Raven Ale, etc.

Scottish Gruit / Ancient Herbed Ale

Did you know that hops as a spice appeared in beer not so long ago - somewhere in the Middle Ages, and became established as a classic ingredient even later? Before this, humanity used a wide variety of herbal combinations called grut to balance out the sweet malt tones. This kind of beer has survived to this day, and this style is called “grut”.

Characteristic features: such beer most often uses heather, elderberry, waxwort, wild rosemary and other herbs (even spruce/pine shoots), so the effect on the taste depends on what set of herbs is used during brewing.

Examples: Fraoch Heather Ale, Alba Scots Pine Ale, Ebulum Elderberry Black Ale, Grozet, Kelpie Seaweed Ale, etc.

English Porter

Another traditional English ale, this time with caramel and roasted malts, resulting in a very dark beer with a distinctive flavor palette. By the way, there are two main hypotheses about the origin of the name:
1) this beer was especially popular among port workers;
2) when beer was delivered to homes, the porter (English porter) shouted loudly under the door, as if introducing himself: “poor-teer.” So everyone began to associate it with beer, like “oh, the porter has arrived!” ;)

Characteristic features: color from dark ruby to almost black. The aroma is malty, toasty, chocolate, slightly fruity. The taste is caramel, with hints of dark chocolate; there is coffee, licorice, cookies, etc. in the background. Hop bitterness is noticeable, but does not stick out. In general, such a balanced, prim Englishman.

Examples: Fuller's London Porter, St. Peter's Old-Style Porter, Meantime London Porter, Samuel Smith Taddy Porter, etc.

Irish Stout

The style appeared in Ireland thanks to Arthur Guinness, who opened his own brewery and brewed a denser and burnt version of porter, which became known as Stout Porter (i.e., strong porter), and then the word “porter” in the name disappeared over time. Moreover, modern stouts are on average less strong than modern porters. In addition to malt, stouts also contain roasted barley, which creates a certain coffee quality.

Characteristics: black color, creamy foam (often served in nitrogen-carbonated versions, where the nitrogen forms a super-dense head of foam). The taste and aroma should be reminiscent of cold coffee without sugar. Dry, well-fermented, with burnt and hop bitterness.

Examples: Guinness Draft, Guinness Extra Stout, Murphy's Irish Stout, O'Hara's Leann Follain, Beamish Stout, etc.

English Stout

English, slightly more complex version of stout. Typically sweeter and more varied than a dry Irish stout. Here, in addition to coffee, you can also find shades of milk chocolate, crumbly cookies, and hop florality. There are variations such as Milk Stout (sweet stout with added lactose) and Oatmeal Stout (with oats).

Examples: Hook Norton Double Stout, Brains Black, Marston's Oyster Stout, Young's Double Chocolate Stout, etc.

Russian Imperial Stout

English strong burnt ale was very popular in St. Petersburg at the imperial court. In order for the beer to easily survive the journey from London across the Baltic Sea (during which it pumps and freezes), it was made very dense, and accordingly it was fermented to an impressive strength. They also added more hops (which are a natural preservative), so the bitterness level in the beer was high. Nowadays, beer in this style is called Russian imperial stout.

Characteristic features: everything that is in the taste and aroma of English and Irish stouts needs to be multiplied by three. The beer is very bright, powerful, reminiscent of melted dark chocolate with tones of raisins, prunes, licorice, dark grapes, and vanilla. In samples aged for several years, shades of leather belts and port wine appear.

Examples: Samuel Smith Imperial Stout, Thornbridge St Petersburg Imperial Stout, North Coast Old Rasputin Imperial Stout, Great Divide Yeti, etc.

It’s a paradox: today there is no Russian imperial stout in Russia, it is not brewed here and it is not brought here. But in the USA this style is wildly popular, and many best samples are released there.

Baltic Porter

Since we have already sailed from the port of London with the Russian imperial stout, we will finish with English ales. I’ll tell you better about the style that appeared in the Russian Empire in the footsteps of English porters and stouts - Baltic porter. The recipe for beer in this style is largely the same as imperial stouts, but this beer is fermented not like an ale, but like a lager! Still, Russia has a strong lager brewing culture, unlike ales in the UK. The result is such a funny hybrid: porter-lager, which today is historically brewed mainly in the countries of the former Russian Empire.

Characteristics: color from dark ruby to deep black. Complex coffee-chocolate flavor with hints of licorice and raisins, liqueur-like, often with noticeable hop bitterness. It differs from ales in a slightly harsher and “cleaner” taste with a minimum of esters.

Examples: excellent examples are brewed in Russia, but since I promised not to mention anything Russian...)) then examples would be Alivarya Porter, Lvivske Porter, Zywiec Porter, Sinebrychoff Porter, Aldaris Porteris, etc.

And now let's move to another kingdom of ales - to Belgium. If Germany or the Czech Republic are suitable for those who simply simply drink regular beer, then Belgium is a real paradise for beer gourmets. Let's start with the simplest thing that the Belgians can offer us.

Belgian Blonde / Belgian Pale Ale

The style developed in the mid-19th century under the influence of both English pale ales and the then newfangled sparkling light lagers. Modern blondes are fermented with Belgian yeast, which produces simply a huge amount of spicy esters.

Characteristics: Typically filtered and clear, amber to copper in color. The aroma is spicy, with fruity esters such as banana or pear. The taste is also fruity, malty, caramel, with orange sourness and low to medium hop bitterness. Overall, an easy-drinking, spicy pale ale.

Examples: Leffe Blonde, Grimbergen Blonde, De Koninck, Augustijn Blonde, etc.

Belgian dowel / double (Belgian Dubbel)

Dowel, i.e. double beer, historically brewed in monasteries since the Middle Ages. Traditionally, dark malts are used in the dowels, and the beer is fermented with Belgian “spicy” yeast strains, which allows for all sorts of fruit and berry flavors to be achieved.

Characteristics: color from amber to rich ruby, aroma of dark fruits with a bias towards jam and toffee. The taste has ethereal sweetness, spice, dried fruits and a characteristic Belgian “candyiness”. There is little hop bitterness; usually hops are expressed only in the form of astringency.

Examples: Westmalle Dubbel, Corsendonk Pater Dubbel Ale, Brugse Zot Dubbel, Grimbergen Dubbel, Bornem Dubbel, etc.

Belgian Tripel

Already from the name of the style it is clear that we're talking about about an even denser and brighter ale than Dowel. This beer came out of Belgian monasteries.

Characteristics: Oddly enough, the color of tripels is usually lighter than that of dowels. This is due to the fact that it is based on light malts. The aroma is bright and refreshing: citrus sourness, pear, baking, apple jam, etc. The taste is fruity and berry (pear, apple, grape), very spicy and ethereal. Creamy, dense body of the beer. At a relatively high strength, alcohol is not felt in the taste; it can only be expressed in a slight warming sensation on the larynx, as in wines.

Examples: Westmalle Tripel, Affligem Tripel, Tripel Karmeliet, Straffe Hendrik Tripel, La Guillotine, etc.

Belgian Strong Ale

We continue to gain power)) Such varieties in Belgium itself are often designated by the term “quadrupel”, i.e. quadruple beer. It’s funny, but compared to tripels, there is no increase in strength (the alcohol content is on par with tripels), but there is an increase in the brightness of taste.

Characteristic features: the color can be any, as well as transparency (although among strong Belgians, unfiltered varieties with additional fermentation directly in the bottle are most often found). Like dowels with tripels, here all the taste features revolve around ripe juicy fruits, pastries, jam, pepper and spices, caramel candies and other sweets. A very dense, very bright beer that should be savored in small sips.

Examples: Chimay Grande Reserve, Delirium Tremens, Piraat, Pauwel Kwak, Gulden Draak, etc.

Blanche / Witbier (Belgian Blanche / Witbier)

Traditional Belgian ale based on malted barley and unmalted (not sprouted) wheat with the addition of citrus zest and coriander. By the mid-20th century it was completely smothered by newfangled light lagers and ceased to exist. Fortunately, about 30 years after this, a Belgian enthusiast named Pierre Celis resumed production of this beer in the village of Hoegaarden and began to promote it. The result is known to you all)) Since then, however, the brand itself was bought by the brewing giant SanInbev and greatly reduced the beer, and Pierre himself went to the USA and set up the production of blanches there. But the style is alive again, and many thanks to grandfather Pierre (now deceased) for this!

Characteristics: straw color, cloudy from yeast. The aroma is sour-citrus, with a crumb of white bread and recognizable notes of coriander. The taste is refreshing, also orange-coriander-wheat, easy to drink.

Examples: Hoegaarden Original, Blanche de Bruxelles, Blanche de Namur, Blanche des Neiges, Asterie Blanche, etc.

Lambic

Lambic (with emphasis on the last syllable) is a spontaneously fermented beer. This means that a pure culture of brewer’s yeast is not added to the wort, but is allowed to ferment spontaneously, because billions of wild yeast are already flying around us. They live on berries, on fruits (remember the white coating on grapes?), and just everywhere. The most suitable yeast for fermenting beer wort lives in the valley of the Senna River - just leave it out overnight under open sky. Along with yeast, various lactobacilli and acetic acid bacteria enter the wort, and all of them together give a unique bouquet. By the way, before the discovery of the existence of yeast and the development of pure culture in the 19th century, all beer was to some extent lambic.

“Aroma: A decidedly sour/acidic aroma is often dominant in young beer, but may soften during aging as it mixes with aromas described as barnyard, earthy, goat, hay, horse and horse blanket. Mild oak and/or citrus aromas are considered appropriate.
Taste: Young examples are often noticeably sour and/or milky, but aging may to a greater extent balance this character with malt, wheat and barnyard characteristics. Fruit flavors are simpler in young lambics and more complex in older examples, where they resemble apples or other light fruits, rhubarb or honey. Sometimes there is a slight oak or citrus flavor (often grapefruit). A guttural, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop taste."

Examples: Cantillon Iris, Cantillon Bruocsella (1900) Grand Cru, De Struise Dirty Horse, Girardin Rare Vos, etc.

Since lambic must be aged for several years before it can be drunk, the Belgians came up with the idea of blending young and aged lambic, thereby creating new shades. By the way, beer aged less than one year is considered a young lambic)) Unfortunately, I haven’t tasted real gueuze yet, because they simply aren’t sold here, so I’ll take the quote again for description.

“Flavour: Moderately sour/acidic character classically in balance with malt, wheat and barnyard characteristics. A faint, additional sweetness may be present, but higher levels are uncharacteristic. While some versions may be more sour/acid dominant, balance is key and distinguishes a good gueuze. A variety of fruity flavors are usually present, and a honey-like character may be present. Sometimes there is a mild vanilla and/or oak flavor."

They say that you need to grow into gyoza, and an unprepared person will not find any sourness in such beer. He will find vigorous, acetic, all-consuming sourness))) But good gueuzes are valued (as, for example, brut wines are valued) precisely for the variety of shades that balance with this acid.

Examples: Drie Fonteinen Oude Geuze, Oude Gueuze Tilquin a L "Ancienne, Cantillon Cuvee Des Champions, Boon Oude Gueuze, etc.

Fruit Lambic

Another way to smooth out the acidity in young lambics is to blend them with fruit and berry juices. The most famous combination with cherries is called “kriek” (cherry), the second most popular is framboise (raspberry). By the way, Belgian varieties with such names are now sold in Russia

Dark beer is a type of beer characterized by a high solids content and a characteristic bitter taste. Foamy drink of dark varieties refers to beer products, the production of which is based on bottom fermentation.

Main dark beer supplying countries:

Germany
Czech Republic
Spain
Latin American countries

In the production of dark beer, dark barley malt is used, the raw material for which is roasted sprouted barley. Dark beer differs from light drinks in its dry, “fried” taste. True, this organoleptic indicator is more pronounced in black ale.

The historical homeland of dark beer is Germany. Until the 19th century brewers produced malt over an open fire. Therefore, it came out dark and with a roasted (smoked) flavor. At first, the technology for producing dark beer was based on top fermentation. Later, bottom fermentation was invented, which was quickly adopted by producers of the dark foamy drink.

The first written mention of dark beer is dated 43, XVI century. The historical document talks about beer produced at the brewery in the town of Bad Kestritz in Thuringia. By the way, it still operates to this day and delights beer lovers with its unique Kstritzer black beer.

At that time, the lion's share of dark beer produced in Germany came from breweries in Thuringia and Saxony, which were transferred to the GDR in the last century. For this reason, the popularity of dark beer was lost until 90 XX century. Due to the popularization of dark beer varieties, its production was mastered in other countries.

Dark beer production technology

Nuances of modern brewing technology using the example of beer produced from light malt
Producing dark beer is a step-by-step process:

Stage 1- 7-8 day malt germination followed by 16-24 hour drying. Temperature - 80-85 degrees.

Stage 2- crushing, mixing malt with hot water. The stage ends with the production of wort - the main component of beer.

Stage 3- filtration, boiling with hops, wort evaporation.

Stage 4- fermentation in open or closed containers (determined by the type of beer). Yeast is added to the previously obtained wort, initiating bottom and top fermentation.

Stage 5- keeping the drink. At this stage, the desired strength and desired organoleptic qualities, including taste and aroma, are achieved.

After filtration and bottling, the beer is delivered to retail outlets.

Parameters maintained when preparing other types of malt:

dark: drying duration - 24-48 hours, temperature - up to 105 degrees;
burnt: temperature - 210-250 degrees, color of the finished malt - dark brown, aroma - coffee. This is the raw material for stouts;
caramel: temperature during frying - 120-170 degrees. The finished malt is the result of caramelization of sugar.

Beneficial properties of dark beer

Almost all alcoholic drinks are beneficial if consumed in doses recommended by doctors. It should also be understood that positive effects can only be discussed with natural alcoholic products. The more chemicals in a drink, the more harmful it is.

Advice: when choosing dark beer, choose a drink that contains only hops, yeast, malt, and water. Leave on the shelf a bottle with a label containing ethyl alcohol, dyes, flavorings, and sugar. All this has a toxic effect.

By the way, beer saturated with chemicals causes beer alcoholism faster than a drink made from traditional ingredients.

Dark beer is superior to light drinks in terms of vitamins and minerals. Useful properties foamy dark drink are associated with the nutrients of malt and hops.

Dark beer is recommended as a means of preventing cardiovascular diseases, malignant tumors, and kidney stones. It contains a lot of soluble fiber, which is positively associated with digestion, stool, and gastrointestinal microflora.

A glass of dark beer significantly improves appetite. The drink helps with the flu. It also relieves the symptoms of sore throat.

Possible harm

Whatever you say, beer is alcohol, which in large quantities is harmful to the body. Many people drink beer in buckets, as they say, since it does not lead to severe intoxication. Due to the cumulative effect, this approach to consuming beer products will eventually end in health problems, for example, diseases of the gastrointestinal tract, cardiovascular system, diabetes, and hormonal imbalances.

One of the symptoms of beer alcoholism is a weakened psyche. An alcoholic who is not hungover becomes very irritable, aggressive, and angry. A person in this state is unpredictable and poses a potential threat to others.

Hops are a source of a substance that enhances the production of estrogen, a female hormone. Therefore, a man who abuses the foamy drink acquires secondary characteristics of the opposite sex.

Excessive amounts of beer disrupt menstrual cycles. In female beer alcoholism, the body makes do with hormones supplied with the foamy drink. The production of its own estrogens stops. As a result, the woman acquires masculine characteristics.

The reproductive system is greatly affected by beer. Alcohol destroys genetic factors. Hence congenital chromosomal and gene abnormalities.

In the 90s last century in regions with the largest number of alcoholics, the share of abnormal children accounted for 80%.

Excessive indulgence in beer is one of the causes of obesity. There is no fat in the drink, but a glass of the foamy drink contains 120 calories. Snacks served with beer also contribute to weight gain. We usually snack on beer with peanuts, chips, and breadsticks. Let's face it, beer is the drink of people who lead a passive lifestyle.

The dose ceiling for daily consumption of weak beer is 0.7 liters.

How do they eat beer in different countries?

Let's start with the dishes served with beer in German pubs. Why did we choose Germany as our starting point? This is one of the few countries with a centuries-old tradition of drinking beer.

Germans prefer to snack on beer with hearty meat dishes, including the famous Bavarian sausages, as well as savory pastries.
Pretzel. This is a German version of a salted pretzel, made using unsweetened dough.
Crackers. German beer lovers give their preference to salty rye crackers with garlic. They often snack on white bread crumbs, including spices and herbs.

Now we move to Italy:

Italians love beer with pepperoni pizza. In this dish, the main filler is a special smoked sausage, similar to salami.
Seafood is popular, for example, shrimp topped with garlic sauce.
Calzone - pizza stuffed with ham and salmon.

In almost all European countries, beer is combined with cheese products.

Just curious: the Irish are unique when it comes to choosing snacks. They snack on beer products with sweet foods, including dark chocolate, and numerous baked goods (for example, chocolate brownie pie).

American beer consumers typically order meat and poultry cooked with spices and herbs. American traditions of drinking dark beer allow it to be combined with pork ribs, spicy sausages, cheeses, and pizza.

Top 7 leading dark beer producers

Below are companies whose beer products account for more than 60% of the total volume of beer produced in the world:

1. Petropolis. Last year, 214 million deciliters of beer rolled off the production line of this Brazilian manufacturer. The best brands: Crystal, Lokal, Petra and others.

2. Groupe Castel. This is a French manufacturer that last year produced 329 million deciliters. The production of the main part of beer products is established in Africa. Flag and Castel drinks deserve special attention.

3. Yanjing. This is a large Chinese company that last year produced 450 million deciliters of drinks.

4. Asahi is a Japanese company that produced 590 million deciliters of beer in 2017. The share of its products accounts for more than 30%.

5. The Danish manufacturer Carlsberg managed to produce almost 1.17 billion deciliters in 2017. Have you tried at least one of the following tips: Tuborg, Baltika, Holsten, Gorkha - they are all part of this company.

6. Last year the volume of drinks produced by the Dutch manufacturer Heineken amounted to 2 billion deciliters. Notable brands: Heineken, Cruzcampo, Tiger Beer and so on.

7. The British company Diageo is the owner of the Irish brand Guinness, which is very popular in the world. Diageo also owns such brands as Red Stripe, Tusker, Smithwick’s, Windhoek, Harp Lager, Kilkenny, Kaliber (non-alcoholic).

1. Beer is second only to water and tea in popularity.

2. In Amsterdam, the salary of alcoholics cleaning the streets includes euros, tobacco and beer!

3. In 77 of the last century, the American Stephen Petrosino set a record. It took him only 1.3 seconds to absorb a liter of foamy drink.

4. It is possible that beer is older than other alcoholic drinks. Its estimated age is 9.5 thousand BC.

5. In 14th XIX century. London streets were flooded with beer. This happened due to the explosion of a huge vat of a local brewery.

6. The strongest beer is called “Snake Venom” - 67.5%.

7. The Egyptian pyramids were built by workers who received four liters of foamy drink daily. Patrick McGovern, an archaeologist working at the University of Pennsylvania, is more than sure of this.

8. If you drink 0.5 liters of beer daily, the likelihood of kidney stones decreases by four tens of percent. This conclusion was reached by American scientists, the results of which were published in the American Journal of Epidemiology.

10. Czechs consume the most beer annually - about 152 liters. per year per person.

11. To brag to your friends that you had a chance to try really expensive beer, you need to go to Belgium and buy a bottle of “Vielle Bon Secours”. The issue price is 1 thousand dollars.

12. In Ancient Babylon, one thing awaited a person who produced low-quality beer - to drown in a failed batch.

If you drink dark beer occasionally and in moderation (in the absence of contraindications), then this drink can bring certain benefits. Under no circumstances should minors or pregnant or nursing mothers drink beer.

Beer is one of the most popular alcoholic drinks. It is produced from malt, which is created by germinating barley seeds. The composition of high-quality beer explains the presence of a large amount of vitamins and microelements in it. No matter what the skeptics and opponents of this drink may say, it is useful. But, of course, we are talking about a high-quality product, which is produced only from good and proper raw materials. Today it is very difficult to understand the large number of varieties and brands of beer. But there are certain quality standards and time-tested products from the best manufacturers.

A little history

Gradually this drink became popular. The church received permission to brew beer and began to expand its production. Initially, beer was prepared by fermentation and warm water. It was produced in large quantities. They brewed beer on major holidays, and the whole community took part in this. The advantages of the drink were considered to be available raw materials and tax exemption. But the laboriousness of the process did not add to its popularity.

A few facts

Beer contains many useful substances that are preserved during the brewing process. It is especially rich in vitamin B. This drink contains carbon dioxide, which helps accelerate blood flow and kidney function. Beer contains about 30 trace elements and minerals. They are contained in malt, the initial raw material. But, of course, the foamy drink also contains harmful substances that are contraindicated in large quantities, especially for pregnant women and children. And in general, you need to know the limits in everything in order to give yourself pleasure, benefit, and not harm.

Classification

The names of beers that can be seen on store shelves or in bars mean nothing to many. We are used to buying a drink that tastes familiar, without thinking about the composition or quality. But today it is customary to divide beer, the varieties of which are very numerous, into several categories. This drink is distinguished depending on the preparation technology and the raw materials used. The main categories in the classification are dark, light and wheat beer. Of course, this is not a complete list.

Dark beer

It is worth noting that during roasting it loses the enzymes that are needed to sugar the wort. Therefore, dark beers are always produced using raw materials used for the production of light drinks. Distinctive feature This type has a characteristic malt taste and hop bitterness, but in moderation. Dividing drinks into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.

Dark beer: what types are there?

Porter is a strong, medium-bodied beer. Initially there were three types of alcohol: old ale, strong and weak beer. It was a not quite ripe drink. Now it is bottom fermented with a dark color and a sweetish taste. And finally, March beer, which is made from heavily roasted malt. This drink matures the longest, contains more alcohol and has a viscous structure. This beer is strong.

Light beer

This type is characterized by a foamy structure, excellent aroma and softness of taste, although all these indicators depend on the variety. Beer contains malt wort and brewer's yeast, which promote the fermentation process. The drink has a pronounced hop bitterness. Light varieties of malt are used for preparation, and the color depends on the degree of roasting. Dark malt is also added, but its percentage is minimal.

Process of making light beer

This drink is stored for a very short time and is called live. As a result of filtration, yeast residues are removed and shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out to reduce the activity of microorganisms and extend shelf life. However, as many believe, this reduces the taste of beer. Pasteurization is used to fill the drink into cans and bottles.

Wheat beer

There are three types. Germanic - called Weisen or Weissbier. The Belgian drink is witbier. The third type is sour wheat beer. Here you can highlight German Weiss or Gose and Belgian lambic. Each variety has its own unique taste and aroma, which depend on the cooking technology.

Classification by processing method

Here they distinguish which is stored from 8 to 30 days, depending on whether the drink is light or dark. If stabilizers are added, the shelf life increases to three months. The use of preservatives increases this figure to one year. Pasteurized beer goes through additional processing steps. The defoliated drink is subjected to cold sterilization.

Lager varieties

This is a special one that is flavored with fruits. The product is distinguished by a preparation technology similar to wine production. The best beers are light drinks, although dark types are also available. A small amount of hops is used in production, so the product has a light and mild taste. Many beers Pilsner, Bocks, Doppelbocks are classified as lager. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually took over the market, displacing many wheat varieties.

Porter

The popularity of the drink began to decline, and it was replaced by ale and lager varieties. But with the development of home brewers, there was a revival of porter, and today it occupies its rightful place in total mass production. The best varieties of this drink include Anchor Porter, Catamount Porter, Fuller's London Porter, Wachusett's Black Shack Porter, Otter Creek Stovepipe Porter and some others.

Live beer from the Schmikbierwerk brewery

Finding quality beer is not so easy. The manufacturer must follow technology and use only the best ingredients. However, the small brewery "Shmikbierwerk", located in the Vladimir region, produces only the best drinks. All ingredients are supplied from Germany, and water is taken from a local artesian well. This is live beer that is not bottled, so you can only buy it by the glass. Live yeast bacteria continue to function even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and more original taste due to the yeast sediment. Although yeast is not used. This product has a short shelf life, so you cannot find a live drink on the shelves (in bottles). But it retains all its properties when frozen. Live beer has a good, dense foam that lasts to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with light sourness and sweet, caramel undertones. This beer is not classified as strong alcohol. We can say that this is a drink for true connoisseurs.

Bock, or bok-beer

This is a strong drink of Bavarian origin. low fermentation, which matures additionally for several months in special refrigerators. The following varieties can be distinguished: Maibock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperature, part of the water freezes and the strength of the drink increases. The Dornbusch Bock variety is produced in compliance with all the traditions of the Munich monasteries. Harpoon Maibock is a classic bock beer. This variety has a rich chestnut color, excellent taste with malt and hop undertones.

Beer Guez

The beer is then aged for about 2 more years. The result is a highly carbonated, sparkling and slightly cloudy drink. It has a slightly tart aroma and a slightly sour taste with fruity undertones. The most popular gueuze varieties are Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze. They must be cooled before use. Pour the drink into champagne glasses or other similar containers.

Smoked beer

These varieties are prepared very rarely. Green malt is dried over an open fire using beech wood. This is where the smoked taste comes from. These beers are usually dark in color and resemble Oktoberfestbier. Sometimes malt dried over peat fire is used. But this makes the beer taste different. The best brands of smoked beer are Rogue's Smoke Ale, Aecht Schlenkerla Rauchbier Marzen & Ur-Bock, Jinx. These producers preserve all production traditions and use only the best raw materials.

Numerous brands and varieties of beer are a chance to discover the bright notes of a foamy drink, choosing for yourself the type that will fully satisfy all preferences and taste preferences.

Beer classification

Currently, there is no single system for classifying beer in all its diversity. The opinions of American and European authors differ somewhat; however, there are some characteristics by which classification can be made.

According to the composition of the feedstock

In European tradition, barley is considered the main raw material for making beer. In some beers, barley malt is partially replaced with other grains (malt or unsprouted grains). Thus, wheat beer is brewed with the addition of wheat malt or wheat (up to 50%).

Beer can also be brewed using other cereals:

Rye
Rice (for example, Japanese sake is made entirely from rice)
Corn (e.g. tesguino, happoshu)

There are also known drinks made using brewing technologies, but not entirely based on cereals (for example, banana beer (English Banana beer), milk-based beer - Bilk, herbal beer (gruit), potato, vegetable and fruit beer). Of course, from a traditional European point of view it is difficult to call this beer.

Sometimes the following concepts are used in everyday life:

Hybrid varieties - their preparation involves a combination of ingredients and technologies characteristic of different types of beer.
Specialty beers - as a rule, this category includes beers with unusual composition, as well as beers with various additives or fermented drinks related to beer, for example, root beer.

By color

The color of the finished beer naturally depends on the composition of the raw materials, namely on the presence of dark malt in the original wort, and, if present, on the amount and degree of roasting of the latter. Classification of beer by its color is widespread in Russia, as well as in some other countries. European countries, for example, in Spain. There are light, dark, red, white and mixed beers. In the USSR, the term semi-dark was used for some time. Mixed beer is primarily the result of Czech beer drinking culture. It is obtained after mixing dark and light beer.

By fermentation method

In the USA and most European countries, this is the main classification of beer varieties. According to it, there are two main types: top-fermented and bottom-fermented beer.

Bottom-fermented beer is fermented at relatively low temperatures (4-9 °C). This method has become the most common in modern brewing. Almost all beer produced by this method using cultured brewing yeast is called lager, and the method is called lager. However, the Belgian spontaneously fermented Lambic beer, although fermented using lager technology, does not use cultural yeast with the help of microorganisms present in the wort itself and entering it from the air.

Top fermentation occurs at a relatively high temperature (15-25 °C). Before the introduction of bottom fermentation, almost all beer was produced this way. The most famous representatives of beer produced by this method are ale, porter, stout, and wheat beer.

Sometimes both of these methods are used in various combinations. Thus, when producing the Hefeweizen variety, after the main top fermentation, some producers add bottom-fermenting yeast to the beer for post-fermentation in the bottle.

There is no relationship between the color of beer and the method of fermentation: both ale and lager can be dark. White usually means wheat beer.

Strength (that is, the volume fraction of ethyl alcohol) is characterized by the percentage of alcohol in the finished product. For most types of beer, the alcohol content is between 3-5.5%. There are also stronger beers with a content of 6-8%.

The Russian state standard, unlike others, regulates the alcohol content in beer not lower than the amount indicated on the label. Russian manufacturers usually make the strength approximately one and a half times higher than stated.

Despite the name, non-alcoholic beer contains 0.2-1.0% alcohol, and it is not possible to completely get rid of it. There are several technologies for producing non-alcoholic beer. The alcohol contained in regular beer, are removed using vacuum distillation (using the low boiling point of alcohol) and using dialysis (membrane method). They also get rid of alcohol by suppressing fermentation using special yeast that does not convert maltose into alcohol, or stopping the fermentation process by lowering the temperature.

The membrane method is considered the best, since traditional production technology is used, and the taste of beer is least different from usual. But due to the low alcohol content, the taste of non-alcoholic beer with any technology turns out different, since alcohol has a significant impact on the taste of beer. Non-alcoholic beer contains phytoestrogens and fusel oils. All the positive and negative properties of beer remain; alcoholic intoxication simply does not occur due to the low alcohol content.

Due to the more complex production technology of non-alcoholic beer, its cost is higher than that of regular beer.

Gruit, Gruit ale, Grut- an herbal beer consumed in Western Europe before the spread of hop-based brewing.

Gruit included plant components with tonic, mild narcotic and aphrodisiac effects: myrtle, wormwood, yarrow, heather, wild rosemary. Aromatic additives and spices were also added, the composition of which could vary: juniper berries, spruce resin, ginger, cumin, anise, nutmeg, cinnamon, etc. Honey was used to prepare the drink.

The mixture of ingredients was distributed in the form of a powder, the right to trade in which was monopolized in many places by the Catholic Church or the state. With the advent of hops, to which the monopoly did not apply, the demand for gruit as a tonic drink has been steadily declining. During the Reformation, gruit was associated with Catholicism and was prohibited for religious reasons. By the beginning of the 16th century, gruit was banned from production in the German states under the beer purity law.

Recipe (English)

Pilsner (from German Pilsner, lit. “Pilsner”)- the most common type of beer fermentation on the market (lager). It has a characteristic beer aroma and a mild hop taste. Named after the Czech city of Pilsen (German: Pilsen), with which the spread of this type of beer is traditionally associated.

Varieties of names used for marketing purposes: Pilsener, Pilsner, Pils, as well as Pilsner-type beer.

History of Pilsner

By the mid-1840s, beer in Bohemia was produced by top-fermentation, which resulted in a dark and cloudy drink, which the locals did not like. Therefore, the city government of Pilsen decided to build its own brewery, which would brew beer using Bavarian technologies, since at that time the Bavarians were trendsetters in brewing and experimented with bottom fermentation, which made it possible to obtain clearer beer with an improved taste. So in 1839 a brewery appeared in the city, which is now known as Plzeňský Prazdroj.

Bavarian brewer Joseph Groll was invited to manage the brewery, and already in October 1842 he presented the first batch of beer, brewed by him using new brewing technologies and light malt. The combination of light malt, selected hops from the outskirts of the town of Žatec, extremely soft water characteristic of Pilsen, as well as bottom-fermentation technology borrowed from Bavaria made it possible to obtain a clear, golden-colored beer that immediately became a real sensation.

The new type of beer quickly gained fans throughout Europe; the key elements in its production were soft water and special hops. In 1859, the Pilsen Chamber of Commerce and Industry registered the Pilsner Bier trademark, and in 1898, the Pilsen Brewery began producing beer under the Pilsner Urquell trademark, which literally translates from German as the Original Source of Pilsner and emphasizes that its products are the original Pilsner.

Modern Pilsner

Today, pilsner is the most common type of lager beer. The necessary conditions for the production of real pilsner are the use of light malt, soft water and, most importantly, Zatec hops. The most famous are Czech and German varieties, which are mainly characterized by increased hop bitterness, as well as Belgian and Dutch, which are often characterized by a somewhat sweetish aftertaste.

Nowadays, some breweries, primarily North American, use the term Pilsner or Pils in the names of their own beers to emphasize their premium quality, even if the ingredients inherent in this type of beer are not used in their production, and the taste is not characteristic of a classic pilsner.

Lager (from German Lagerbier, beer that matures during storage)- a type of beer that uses bottom fermentation followed by fermentation at low temperatures. Currently, this is the most common type of beer, the share of which in global consumption reaches 80%.

The typical technology for making lager is to cool the brewed beer wort, add yeast and pump it into a tank, where the wort ferments for about a week. At the same time, a certain temperature is maintained to prevent oxidation. Then the yeast is separated and the beer is sent for secondary fermentation in a container under overpressure carbon dioxide. Fermentation and maturation of beer at low temperatures lasts from 20 to 120 days, sometimes more. Then the beer is filtered and poured into vessels (barrels, bottles, cans, etc.). Bottled beer is often pasteurized or finely filtered to increase shelf life.

Lager can be light, dark or even black.

Main types of lager

Light lager
- Light American lager
- Standard American lager
- American premium lager
- Munich light
- Dortmund Export
- Hel

Pilsner
- German Pilsner (Pils)
- Bohemian Pilsner
- Classic American Pilsner

European amber lager
- Vienna lager
- March beer/Oktoberfest (Märzen/Oktoberfest)

Dark lager
- Dark American lager
- Munich dark
- Schwarzbier - black beer

Bock
- Maibock/Helles Bock
- Traditional Bock
- Doppelbock
- Eisbock - ice side

Export is a brand of bottom-fermented light beer, known since the 1860s. The origin of the name is explained by the ability of this drink to maintain its qualities during long and long-distance transportation (that is, when sent for export).

Description

Export - beer with a density (extractivity of the initial wort) of 12-14%. This brand is noticeably stronger than the classic pilsner, with an average alcohol content of 5.4-5.6% vol. “Export” has a less emphasized hop tone than Pilsner (bitterness 20-25 BE), and the flavor is fuller. The beer is soft and aromatic. At the same time, the color of Export is, as a rule, higher than that of Pilsner (8-15 EBC). [source not specified 797 days]

Wolfgang Kunze in his book “Malt and Beer Technology” describes the average composition of Export beer as follows:

Initial wort extractivity - 12.47%
Visible extract - 2.42%
Actual extract - 4.32%
Alcohol content, mass. — 4.22%
Alcohol content, vol. — 5.38%
The degree of fermentation of the finished beer is 81.3%
pH - 4.61
Color - 8.2 EBC
Bitterness - 23.2 VE
Foam resistance (R&C) - 118 s

"Export" in Russia

Beer "Export" has long been known in pre-revolutionary Russia. In the “Index V. Moscow Exhibition of Russian Manufactured Works” of 1865 we find:

Russian-Bavarian Brewing Society, under the company "Bavaria" The brewery is located in St. Petersburg, opened on January 1, 1865, powered by steam engines of 25 horsepower. 250 workers. Beer called export - 2.50 rubles. for

bucket

Dr. L. N. Simonov in 1898 provides the following “analysis data regarding the percentage of extract and alcohol of some of the most famous varieties of bread beer”: for the Munich export beer (Spatenbräu-ExportBier) this is 6.6% extract (that is, the content of dry substances in finished beer or actual extract) and 3.9% alcohol (by weight).

Label

from Baltika beer No. 7 Export

The first modern Russian beer, Export, was brewed in Finland. This happened in 1994, for the Goodwill Games, which took place in St. Petersburg from July 23 to August 7, by order of the Baltika Brewing Company OJSC, when a very limited batch of Baltika No. 7 Export beer was brewed at the Santa Karina plant "[source not specified 1722 days] Bottles of 0.33 liters of this bottling are now a collector's item.

Since 1996, export production has been established at the main Baltika plant in St. Petersburg. It was one of the first domestic varieties on tap (kegged). For a long time, “Seven” was bottled only in kegs and five-liter barrels. Starting from February 28, 2001, after the installation of a can line at the Baltika plant, export products began to be bottled into 0.5 liter cans.

"Export Dortmunder"

Beer Export (Export, Dortmunder, Export Dortmunder, Export) has been produced in Dortmund (Germany) since 1873.

Dortmund, the industrial center of the Ruhr coal-mining region, has always been one of the centers of German brewing, and quite a lot of beer from Dortmund was supplied to other Westphalian cities, although until the 1870s they predominantly brewed dark top-fermented wheat beer. [source not specified 1722 days]

In 1873, with the growing popularity of pilsners, several of the largest breweries merged into the so-called. Dortmunder Union Brauerei (DUB; the company was registered on January 30, 1873) and began producing two varieties that were relatively new at that time: a classic lager and a slightly stronger version, “Export”, with an alcohol content of ~5.5% vol. Over time, the first variety lost popularity to “export” and practically disappeared. The name "Export" appeared in 1887, when DUB made its first delivery to Aachen. At that time, the company produced 75,000 hectoliters of beer per year. At the turn of the 19th and 20th centuries, production reached 194,000 hectoliters, and the bulk came from “export” beer and the Ruhr region.

Until 1970, “Export” (or “Dortmunder”, Dortmund) was the most popular variety in the north of Germany, later losing leadership to the classic “pils”. However, among fans, “export” beer is still in great demand, ranking second among bottom-fermented beers and accounting for about 8% of the German beer market as a whole.

The American Brewers Association describes it this way in its World Beer Cup tasting competition:

Dortmunder is characterized by medium hop bitterness. The taste and aroma of hops are noticeable, but to a small extent. The sweetish malt flavor is also weak and should not have a caramel character. The color range for this style is from light yellow to dark golden. Density is average. The presence of fruity esters and diacetyl in the taste, as well as cloudiness during cooling, is not allowed.

It is mandatory to be allocated to a separate category “Export/Dortmunder” in such tasting competitions as the International Beer Challenge, World Beer Awards, European Beer Star, etc.

Porter (from the English porter)- dark beer with a characteristic wine flavor, a strong aroma of malt and a rich taste, which simultaneously contains both sweetness and bitterness.

It is made from dark malt, burnt sugar is added and the beer is fermented for 60 days. Porter strength ranges from 4.5-9.5% (some varieties have more than 10%). Contrary to popular belief, porters do not always contain a lot of alcohol; classic English porters have an alcohol content of no more than 5%.

Story

This type of beer was first prepared by the English brewer Ralph Harwood in the first half of the 18th century in London. Porter was invented as a substitute for classic ale and was intended for hard workers, as it is very nutritious.

Types of Porter

Brown Porter
Stout
Baltic (imperial) porter
(cm. )

Classic English porter is prepared using the infusion method and top fermentation.

When mashing, crushed malt is mixed with water at 75 °C, in which sugar is dissolved; by adding hot water, bring the temperature of the mash to 62 °C and, after thorough mixing, allow it to stand for 1.5 hours; The first strong wort (23° Ball.) is obtained, which is boiled with hops. By treating the remainder of the first wort with water, a second, weaker wort (15.5° Ball.) is obtained; it is boiled with the same portion of hops that was used for the first wort. By pouring water onto the grain again, a third wort is obtained.

The first two worts are mixed together in different proportions, depending on whether you want a stronger wort for a double porter or a weaker wort for an ordinary one; the third wort is used to prepare weak beer. Yeast is added to the hopped wort at 14-16 °C; the main fermentation that follows lasts an average of 36 hours; post-fermentation ends in 2-3 days.

After post-fermentation, the porter is delivered for consumption a few days later (brown stout after 4 weeks); Only porter intended for export is aged for a long time, about a year.

Altbier (German Altbier, from German alt - old, former and bier - beer), viola (German Alt)- a dark type of beer prepared by the traditional (old) top-fermentation method, common in Düsseldorf and the lower reaches of the Rhine. With the invention of refrigeration units, it became possible to brew year-round low-temperature (4-9 °C) bottom-fermented beer (lager), which is more technologically advanced (increased shelf life) compared to top-fermentation (15-20 °C), which remains traditional way. The amateur etymology of the name, which explains the origin of the name from Latin (Latin altus - high; top fermentation is characterized by the non-sedimentation of the yeast mass during the fermentation process), is erroneous [source not specified 1175 days].

Altbier has a pronounced hop flavor and contains about 4.8% alcohol.

The Diebels brewery brews Germany's most famous altbier. German emigrants spread altbier throughout the world.

For hundreds of years, Altbier producers have been in competition with producers of another, no less famous type of non-German beer - Cologne Kölsch.

Kölsch (German: Kölsch) is the name of a special light beer that is brewed in the city of Cologne.

This top-fermented beer has a slightly bitter taste and a hint of hops. Alcohol content 4.8%. Which beer has the right to be called Kölsch is defined in the Kölsch-Konvention. In 1997, Kölsch was accepted by the European Union as a protected regional variety.

Kölsch is drunk from special glasses (de:Kölner Stange) with a capacity of 0.2 liters. Larger glasses with a capacity of 0.3 or 0.4 liters are gradually coming into use. In beer halls, where tradition is particularly valued, you can also find half a Kölsch in a 0.1 liter glass (de:Stößchen).

Like most top-fermented beers, Kölsch only reveals its full flavor at a certain temperature. Therefore, it is not drunk “icy”, but at a temperature of 8-10 °C.

Lambic is a type of Belgian beer. It is prepared by spontaneous fermentation in barrels that were previously used to age wines.

Cooking method

Lambic barrels

Lambic is made from barley malt and unsprouted wheat grains. Hops used to produce lambic must be aged for at least three years to reduce the aroma and bitterness undesirable for lambic.

After boiling, the wort is pumped into wine barrels. Fermentation occurs due to microorganisms located on the walls of the barrels and in the air, mainly wild yeast. The main fermentation lasts a week. The beer is then aged for several years.

Dried hops aged several years

Typically, lambic sold is a mixture of different varieties. Typically, younger varieties are mixed with older ones to achieve the desired flavor.

The main feature of lambics is the so-called spontaneous fermentation of beer wort. This means that no specially added brewer's yeast cultures are used in the production of lambics. 86 different microorganisms have been found in lambic, although the dominant yeasts are Brettanomyces bruxellensis and B. lambicus, native to the Brussels region and apparently playing a major role in fermentation. There are only 6 lambic beer producers.

Lambic varieties

Pure lambic is a non-carbonated type of beer, not mixed with other varieties, usually aged for three years. Sold on tap at the places where it is made, only in a few breweries. Bottled lambic is produced by Cantillon's brewery under the name Grand Cru Bruocsella.
Huise (s.-flam. Gueuze) - a mixture (blend) of a young one-year lambic with more aged two- and three-year varieties. Goise undergoes secondary fermentation, since annual varieties are not yet fully fermented.
Oude Huise (s.-flam. Oude Gueuze) - old lambic, 1-3-5-10 years of aging.
Mars (z.-flam. Mars) is a traditionally weaker beer that is no longer produced. In 1990, the Boon brewery (Flam. Brouwerij Boon) brewed modern Mars with an alcohol content of 2%, but production has now stopped.
Faro (z.-flam. Faro) - sweet beer with low alcohol and sugar content. Produced as a mixture of lambic with a much lighter beer (not necessarily lambic) with the addition of brown sugar. Sometimes some herbs are added.
Kriek (s.-flam. Kriek) - lambic with the addition of fresh cherries during the brewing process.
Fruit lambic - lambic with the addition of fresh fruit (but not cherries) during the brewing process - raspberries, strawberries, peach, black currants, grapes are used. In this case, it is traditionally possible to use both pieces of fruit added during additional fermentation and fruit syrup. Much less commonly used are apples, bananas, pineapples, apricots, plums or lemons. Fruit lambics are one of the most famous Belgian beer products. However, exceptions to the rules are possible - for example, fruit beer from the Liefmans brewery is made from ale.
- Framboise (French Framboise - raspberry) is a raspberry lambic, a variety of fruit lambic (German Frambozenbier).

Root beer (also known as Sassaparilla)- A carbonated drink usually made from the bark of the Sassafras tree. Root beer, popular in North America, comes in two varieties: alcoholic and non-alcoholic.

The non-alcoholic version of root beer is made from extracts or syrups with the addition of carbonated water and is not as popular as other soft drinks such as Coca-Cola, but accounts for 3% of the US market.

The alcoholic version (Gezhnya) is made by fermenting a mixture of extract and sugar with yeast. Typically, after fermentation, an alcoholic drink containing 0.4% alcohol is obtained (for comparison, most types of beer contain 3 or more% alcohol, kvass - 1-2%).

Ingredients

Due to the large number of ingredients and their combinations, the flavor of root beer can contain many different flavors. The bark of the Sassafras tree's roots historically provided the main flavor of root beer, and some people associate this flavor with a beverage other than water. This bark gives the drink a slightly reddish tint.

Sassafras bark was banned by the FDA in 1960 due to the carcinogenic properties of the substance safrole it contains. Root beer is now available without safrole, and some consider it to taste poorer. Acacia is also used.

There are hundreds of brands of root beer in the United States, produced in every state, and the method of preparation is not standardized in any way. The main ingredient is sassafras, combined with other ingredients such as vanilla, cherry bark, licorice root, sarsaparilla root, nutmeg, anise, lemon balm, cinnamon and cloves.

Homemade root beer is usually made from concentrate, however, it can also be made from natural herbs and roots. Both alcoholic and non-alcoholic root beers produce a thick foam when poured into a glass, most often enhanced by the addition of yucca extract.

One brand of root beer, Barq's, contains caffeine.

List of brands

1919
A-Treat
Abita - Louisiana regional brand, made using local cane sugar
A&W Root Beer - Cadbury-Schweppes
Barq's - Coca-Cola
Barrelhead - Cadbury-Schweppes
Baumeister
Bawls G33k B33r
Berghoff
Bickfords Sarsaparilla (Australia)
Joseph Huber Brewing Company
Boylan Bottling Company
Bundaberg Brewed Drinks - Australian beer brand
Carter's
Dad's Root Beer - Hedinger Brands, LLC
Dog n Suds
Faygo
Fitz's
Frostie Root Beer
Frostop
Frozen Run
Goose Island Brewery
Grandpa Graf's
Hank's Root Beer
Henry Weinhard
Hires Root Beer - Cadbury-Schweppes
IBC Root Beer - Cadbury-Schweppes
Jones Soda Root Beer
Lion Brewery Root Beer
Mug Root Beer - PepsiCo
Nemiroff Vodka
Old Dominion Brewing Company
Old Town Root Beer
Stevens Point Brewery|Point Root Beer
Ripsaw Root Beer - Bottled in Alpena, MI - Made with cane sugar
Route 66 Route (Root) Beer, Route 66 Sodas, LLC
Saranac
Natural Brew Hand Crafted Draft Root Beer
Saint Arnold Brewing Company - Texas regional brand, brewed using cane sugar
Sarsi - Coca-Cola Bottlers Philippines Inc.
Shasta
Sioux City Sarsaparilla
Snapple
Sprecher Brewery
Stewart's Fountain Classics - Cadbury-Schweppes (2006 World Cup of Root Beer Winner)
Jackson Hole Brewing Company
Thomas Kemper
Tommyknockers
Triple XXX
Vess
Virgil's Root Beer - Reed's, Inc.
Wild Bills
Zuberfizz

Live beer is a common term that usually refers to unfiltered and unpasteurized beer. At the same time, this category is not included in the technical regulations, so both the very concept of live beer and the requirements for its production technology are determined by the producers themselves. According to the manufacturers, due to the non-use of pasteurization, it has a short shelf life (about one week), which is why it is usually sold either in nearby pubs or in the territory of one region.

In addition, the phrase “live beer” is sometimes associated with bottle conditioning technology, when the drink, after the end of the main fermentation, is immediately bottled, where the beer matures. This beer can be stored for a long time without pasteurization and filtration. Certain styles of beer change significantly with aging and become more complex in taste.

The Volgograd brewery became one of the first enterprises in Russia to use this term: for some time it was called OJSC Pivovar - Live Beer.

The popularity of “live” beer is largely due to the marketing policy of small independent breweries that are actively exploring this niche. Promotion is based on contrasting the quality of their products with large companies for the mass market segment.

In September 2006, the share of “live” beer slightly exceeded 0.1% of the total production, but by February 2009 it was already 1.2%, which approximately corresponds to $12 million. per year. The growing popularity of “live” beer has become one of the factors in increasing the total production of small breweries against the backdrop of a reduction in output from large companies in the first half of 2009.

Since 2010, the term “live”, which has become popular, began to be used to attract consumers by marketers of large brewing companies (for example, Baltika and Heineken).

Dark beer is a foamy, low-alcohol drink. It is made by alcoholic fermentation of wort, which includes barley malt, water, and hops. The color of beer depends entirely on the percentage of roasted malt and the quantitative content of dark raw materials used during brewing.

Remember! Dark beer has a recognizable hop taste with bitterness, but also with the presence of unforgettable notes of sweetness. Therefore, dark beer is often called “velvet”.

Popular varieties

Dark beer is widespread all over the world due to its taste and aroma. There are hundreds of varieties of the drink, radically different in taste:

Porter. A common type of dark beer with a rich aroma and multifaceted taste.
Stout. A favorite variety with an unobtrusive coffee aftertaste.
Dark ale is the oldest dark-colored beer; in the past it was one of the essential products of the inhabitants of Ancient Sumer.
Martovskoe. It is not very popular, but stands out among other varieties due to its high alcohol content.
Black German beer (Schwarzbier) is a bottom-fermented beer that is characterized by a very dark, almost black color.

History of beer distribution

The foamy drink was invented by the ancient Egyptians. And then it spread throughout Europe.

Note! Ale is the world's oldest descendant of beer, which was brewed 3 thousand years BC. e. Egyptians and other peoples of the Middle East and North Africa.

Great Britain is a powerful producer of ales. Although lagers have established a presence in Ireland and Britain, half of the beer consumed in the British Isles is still ale.

Compound

Dark beer contains:

vitamins PP, B6, B12, B2;
calcium;
sodium;
potassium;
magnesium;
phosphorus.

Benefit

The benefits of beer can only be discussed if it is consumed in moderation.

Dark beer reduces the body's exposure to aluminum, which is one of the causes of Alzheimer's disease.
Responsible consumers of dark beer can count on the prevention of coronary heart disease due to its high antioxidant content.
Estrogen-like combinations of hops can reduce the risk of developing diabetes and stop the occurrence of certain types of cancer.
A large amount of silicon in beer has a beneficial effect on the preservation of bones.
Beer is a valuable source of fiber. Even small doses guarantee that the body receives up to 40% of the body's needs for this substance.
Beer components negatively affect the spiral-shaped bacterium (Helicobacter pylori), which causes ulcers and stomach cancer.

Harm

Important! Abuse of this drink, especially in combination with stronger alcohol, is fraught with alcoholism.

Beer is a high-calorie product that affects weight gain. Everyone knows the expression “beer belly”; in order to avoid extra pounds, people who are prone to obesity should regulate their intake of this drink. Pregnant women, nursing mothers, children, as well as people with diabetes, acute gastritis and ulcers are prohibited from drinking dark beer.

Please note! The diuretic effect of beer sometimes takes on a downside: it leads to dehydration of the body.

Use

Dark beer is served in mugs or tall glasses with a sealed bottom. The drink is poured slowly, trying to keep the glass slightly tilted so that the foam does not rush over the edges of the container. Traditionally, dark beer is served with baked goods sprinkled with salt (pretzel), as well as fried sausages, sausages and pork knuckle baked in the oven.

Use in cooking

Due to its special bouquet of taste, dark beer is often used in culinary recipes. Dark ales add:

for beef, onion and cheese soups;
to stewed meat or fish;
beer goes well with stewed mussels.
for pork or chicken, use French beer or Irish ale;
some gourmets add it when cooking shrimp.

Storage

Store beer in a dark place, placing it in a vertical position, at a temperature of +4 °C... +12 °C. A bottle of drink cannot be placed in the freezer for cooling, as the beer loses all its basic taste.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 0.3g. (∼ 1.2 kcal)

Fat: 0g. (∼0 kcal)

Carbohydrates: 5.7g. (∼22.8 kcal)

Energy ratio (b|w|y): 2% | 0% | 47%

1 teaspoon contains 5 g.

In 1 tbsp. spoon 18 g.

1 glass contains 250 g.

1 jar contains 500 g.

1 bottle contains 500 g.

dom-eda.com

Dark beer - calories, benefits and harm

Dark beer is an alcoholic drink that is produced through alcoholic fermentation of wort from barley malt, hops, and water. Unlike light beer, it is made from dark, or caramel, malt. Thanks to this technology, a drink of a pleasant color with a pronounced aroma and a bitter aftertaste is obtained.

It is believed that dark beer is always stronger than light beer, but this is not entirely true. Anyone who is familiar with beer production technology knows that the strength of this drink is related to the amount of malt used and its color. The so-called “live beer” is very popular; this name often means unpasteurized beer.

Varieties and types

Dark beer has several varieties that originated a long time ago. True, there is no strict classification in brewing. So, in some countries, the intoxicating drink is divided into light and dark, in others it is classified according to the degree of fermentation.

The most famous varieties of dark beer are:

Ale is a beer produced in Great Britain and Belgium. Most types of modern beer are classified as ales.

Porter is a dark beer, a strong variety (4.5-4.9%), and has a characteristic wine flavor. Porter has a rich taste and a pronounced malt aroma. In the production of this type of beer, burnt sugar and dark malt are used. It is believed that porter is always a strong beer, although the strength of English-made drinks is only 5%.

Porter was first produced by the English brewer Ralph Harwood (18th century). Initially, they planned to produce porter as a substitute for ale, which was so loved in the UK. Porter was intended as a drink for working people because it is very nutritious. Even the name “porter” is translated from English as loader.

There is an opinion that what is now considered the distinctive features of porter was actually a kind of disguise in order to reduce the cost of the drink.

Thus, its dark color made it possible to hide the cloudiness, and the bitterness of the malt hid the imperfect taste of black beer. The porter received its signature sourness thanks to the addition of sour ale. The strength of porter was more a tribute to the times than the whim of the brewers who produced it. Beer was supplied to all the colonies of England, which means it should not spoil during transportation. The strength of the drink contributed to this.

Porter has several types:

Brown Porter – has a malty aroma and a slight toastiness. This dark brown drink is considered a classic among porters. It is he who can be considered the favorite of the English workers. Brown Porter is considered the predecessor of stout. Today, porters are produced with a classic malt aroma and a chocolate flavor. The most famous brands under which Brown Porter is produced are Fuller’s London Porter, St. Peters Old-Style Porter.
Robust Porter is a dark chocolate drink with thick foam, with clearly audible hop notes and a dry aftertaste.
Baltic Porter - the drink got its name in honor of the countries where it began to be produced. Thus, the name “Baltic” was given to beer brewed in countries that border the Baltic Sea. Baltic Porter has a rich taste with notes of caramel and licorice. The peculiarity of this type of porter is that hops are never celebrated in it. The most famous brand of this drink is Smuttynose Baltic Porter.

Stout is an intoxicating drink derived from porter. It began to be brewed in Ireland as the darkest and strongest type of porter. The name "stout" is translated from English as "proud". This type was first described by the brewer Arthur Guinness, after which all strong beers began to be called stout. Over time, it became a separate variety. Today, stout is produced much less strong than porter; it has a burnt taste and aroma of coffee. The British began to add oats when producing this drink, which had a beneficial effect on the taste of the beer: it became softer, with a nutty aroma.

Composition and beneficial properties

The beneficial properties of beer are determined by its composition. Spanish scientists have concluded that dark beer contains more free iron than light beer. This is due to the fact that a certain amount of iron is contained in malt and hop extracts, which are necessary for the production of the intoxicating drink. Research has shown that the largest amount of iron is found in dark beer produced in Spain and Mexico.

Scientists now agree that it is much healthier to drink a moderate amount of dark beer than light or non-alcoholic beer.

How and with what to drink?

In order to feel the true taste of this intoxicating drink, you must adhere to some rules. So, it is better not to cool the beer too much, as this will negatively affect its taste. The optimal temperature for drinking beer is 12 degrees Celsius.

This drink goes well with potato chips, shrimp, meat dishes, and fish.

Dark beer can not only be bought in the store, but also prepared at home. For this we need very few ingredients: 2 kg of malt, 1.5 kg of rye flour, 100 yeast, 200 g of hops and 3 tbsp. l. Sahara.

To begin with, flour is mixed with malt and diluted with warm water until smooth. Beer is brewed in a pan, in the bottom of which you need to drill a hole to drain the wort. This hole is covered with gauze, and the mass resulting from mixing malt and flour is carefully transferred to a pan and placed in the oven. The dough should be well fried. The next day, it is doused with boiling water and the resulting wort is drained. The wort is poured into a saucepan.

Yeast is diluted in advance with water and sugar and added to the wort with hops. The liquid is left to ferment overnight, then the beer is bottled and sealed. Dark beer will be ready to drink in a week.

Use in cooking

In cooking, dark beer is used to prepare some dishes.

For example, you can make pork in dark beer. To prepare it you will need 1 kg of pork, a bottle of dark beer, onions, herbs, spices, starch. The pork is boiled in water with spices, then the meat is removed and beer is poured into the broth, boiled for 1 hour over high heat. Starch is diluted in a small amount of water and carefully added to the broth with beer, sugar is added, citric acid. The resulting sauce is poured over the boiled pork.

Pork is served with potatoes, legumes, and rice.

The benefits of dark beer and treatment

The benefits of beer have long been known in folk medicine. This intoxicating drink is often used as a natural digestive stimulant.

A glass of beer, like any other alcohol, causes an increase in appetite.

Many people avoid drinking beer because of the risk of adding a few extra pounds. This is not entirely true, because the calorie content of dark beer is only 48 kilocalories per 100 g. If you do not snack on fatty dishes or other high-calorie foods, then you don’t have to worry about weight gain.

Harm of dark beer and contraindications

The drink can cause harm to the body due to individual intolerance and excessive consumption. Beer is contraindicated for pregnant women, children, people with chronic diseases.

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Strong and light beers - what factors influence

One of important indicators foamy drink is a classification of beer by strength. Typically the alcohol percentage is between 3.5° and 5°. But there are exceptions, the rate of which reaches 24% vol. Let's figure out what strong beers are and what light beers are.

Concept of beer strength

Strength is the percentage of alcohol content. To indicate this indicator, the volume percent value is used. This indicator is achieved not through the addition of alcohol, but through the fermentation process. You can find out this characteristic by reading it on the label. The most common are varieties with a strength of 3 to 8% vol.

But there are varieties of 24, 32 and even 67.5% vol. However, the highest strength indicator brewed according to the classic recipe is considered to be 14% by volume, since higher indicators are achieved in unconventional ways.

How strong a hop drink will be directly depends on its production technology, recipe, aging during fermentation and the components used. Some manufacturers, in order not to complicate the brewing process, simply choose champagne yeast for beer or use other methods that affect the taste.

Beer strength gradation - strong dark and light light

The following types can be classified according to strength:

Lung. The alcohol content in such varieties is less than 2% vol.
Classic. From 3.5 to 5% vol.
Strong. From 6 to 8% vol.

In order to obtain stronger varieties, manufacturers use special yeast cultures that are resistant to alcohol. Conventional yeast used for brewing the classic version cannot withstand a strength exceeding 5% vol. For this reason, the production of strong varieties is more expensive than the production of lighter varieties.

To brew strong varieties, a different technology is required. Unlike the production of light and classic versions, strong foam requires more yeast, longer fermentation and other production settings.

Non-alcoholic beer is also produced, the strength of which ranges from 0.15° to 0.5°. This intoxicating drink is the best option for people leading a healthy lifestyle, with individual intolerance to alcoholic beverages, athletes, and drivers. The cooking process is the same as the regular version. The only difference is that the fermentation process is not completed. It must be stopped before alcohol production begins.

Low alcohol beer

Low-alcohol intoxicating drinks contain about 4.7% vol. Since for such varieties increased strength is more of a minus than a plus, during production it is often necessary to lower it.

The reduction in strength is carried out using a separation process - separating alcohol. This requires special vacuum evaporators. There is also a boiling method, which is carried out after fermentation.

When the alcohol level is artificially reduced, odor deficiency may occur. Light beer has a specific bready taste. Also among the disadvantages of these procedures is the increased production costs.

In recent years, low-alcohol drinks have become increasingly popular. Thus, consumers more often choose light types of beer than strong ones.

Classic beer

Classic beer is a full-fledged intoxicating drink prepared according to a traditional recipe. It has a characteristic rich aroma and light taste. Dark varieties of the classic have a sweetish aftertaste.

Classic varieties include yeast, grain, hops and water. To control the strength, you must strictly adhere to the recipe, standards technological process and volumes of raw materials used.

Strong beer - wort gravity value

Preparing a strong variety requires much more effort from the manufacturer than cooking the classic version. It is necessary to monitor the alcohol content during the production process, while not losing sight of the density of the wort. The density should be much higher than in the case of other species. Otherwise, the taste of the hop product may not be intense enough.

Scottish brewery BrewDog has set a world record for beer strength of 55%. A total of 9 bottles were produced, inserted into stuffed squirrels.

As you can see, brewing a strong variety requires more experience and raw materials, which makes its production more financially expensive. In some countries, strong dark beer is considered one of the elite varieties of intoxicating drinks.

The relationship between gravity and strength of beer

Another characteristic of a beer product is density. This indicator represents the concentration of the mass fraction of all ingredients (except water) before adding yeast to them.

Density and strength table

It is believed that the higher the density of the drink, the richer its taste. At a low level, a watery taste and the absence of a specific hop smell may be observed.

Density is measured as a percentage. In many countries, another unit of measurement is used for this indicator, namely the Balling degree. In order to find out the density of the wort, you can use a device such as a hydrometer (shows the level of sugar content).

There is no strict relationship between strength and density. It is believed that the denser the wort, the stronger the drink. However, this is not an exact statement, since, in addition to density, the strength of the drink is influenced by many factors: the fermentation process, the quality of yeast cultures and others. Many beer lovers evaluate a drink as follows: if the drink has a low density at a high strength, it means that the beer was not brewed in good faith.

Factors affecting strength

The intoxicating drink becomes alcoholic due to the processing of beer wort with the help of yeast, resulting in the production of alcohol. The percentage of density shows how much concentrate is from initial composition left in the beer.

Wort fermentation can occur in two ways - top and bottom. With top fermentation, the beer turns out to be more heterogeneous, aromatic and dense. Top fermentation contributes to the production of not only alcohol, but also a large volume of various esters.

Bottom fermentation involves using a different type of yeast. This yeast culture is able to live at low temperatures, making this production technology possible. As a result of this brewing scheme, the drink is stronger, since the bottom yeast contributes more to the production of alcohol.

There are several ways to influence the strength of the drink:

Modern production plants allow the fermentation process to continue for a longer time, resulting in more alcohol being produced.
Special microorganisms are used that affect the strength of the drink.
The method of freezing water from an intoxicating drink is used.
The beer is aged in barrels of cognac and strong wine.
Yeast not intended for brewing beer may be added. To make the beer stronger, you can add yeast to make sparkling wine or champagne.

Lambic beer fermentation

You can also increase the strength by prolonging the fermentation. During brewing, they monitor such an indicator as the initial density of the wort. If the density reaches 2.5% or higher, the fermentation process does not continue. In this case, additional yeast can be introduced to help fermentation continue. Such procedures can be performed several times until the desired result is achieved.

Today there are many varieties of both strong and light light varieties. Each of them has its own characteristics. To choose delicious beer, you need to give preference to those brands that honor the traditions of brewing and use high-quality products in their production.

luxgradus.ru

Beer: varieties and their descriptions. Famous brands and best beers

A little history

Where did this amazing drink - beer - come from? Its varieties are very numerous today. Since ancient times it has been mentioned in folklore along with honey. It was perceived as a simple drink and was not associated with alcohol. At first, the term “beer” meant any alcoholic drink created artificially. Then Ol appeared. This is a drink reminiscent of beer, but thicker and stronger. It was prepared using barley, hops, wormwood, potions and herbs. It is believed that beer owes its existence to baking. The drink was not immediately recognized. Once upon a time, people drank more wine. But during the time of isolation of Russia due to the Tatar-Mongol yoke, the church was forced to use beer (strong) in religious rituals. Gradually this drink became popular. The church received permission to brew beer and began to expand its production. Initially, beer was prepared by fermenting rye malt and warm water. It was produced in large quantities. They brewed beer on major holidays, and the whole community took part in this. The advantages of the drink were considered to be available raw materials and tax exemption. But the laboriousness of the process did not add to its popularity.

Classification

Dark beer is a low-alcohol drink. It is produced by alcohol fermentation. The raw materials used are hops, barley malt and water. The rich color of the drink is explained by the high degree of malt roasting and its quantity. To prepare this beer, use caramel dark malt.
It is worth noting that during roasting it loses the enzymes that are needed to sugar the wort. Therefore, dark beers are always produced using raw materials used for the production of light drinks. A distinctive feature of this type is the characteristic malt taste and hop bitterness, but in moderation. Dividing drinks into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.

Dark beer: what types are there?

Stout beer is classified as a top-fermented drink. Its color comes from dark hops, which are used for production. Stout beer has the aroma of roasted malt and high viscosity. In turn, it is divided into bitter and sweet varieties. Ale is another type of dark beer. It has a golden brown hue. It is produced only in Britain and Belgium.
Porter is a strong, medium-bodied beer. Initially there were three types of alcohol: old ale, strong and weak beer. It was a not quite ripe drink. Now it is a bottom-fermented variety with a dark color and a sweetish taste. And finally, March beer, which is made from heavily roasted malt. This drink matures the longest, contains more alcohol and has a viscous structure. This beer is strong.

Light beer

Process of making light beer

The quality of beer largely depends on the technology of its preparation. This process begins with the germination of cereal plants, usually barley. Then the sprouts are cleaned and dried. After this, the malt is crushed and mixed with water. As a result, starch is broken down and the desired sugar level is achieved. Now they begin to extract the wort. To do this, the resulting mixture is filtered. Next, hops are added to the wort and the drink is boiled. In the process, the hops release some oils and resins, which make the beer aromatic and tasty. After this, the remaining hops and barley are separated, or the wort is clarified. It is then pumped into the fermentation tank, whereby the wort is saturated with oxygen necessary for the fermentation process and brewer's yeast is added. After a few weeks or even months (depending on the variety), ripening occurs. The result is unfiltered beer.
This drink is stored for a very short time and is called live. As a result of filtration, yeast residues are removed and shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out to reduce the activity of microorganisms and extend shelf life. However, as many believe, this reduces the taste of beer. Pasteurization is used to fill the drink into cans and bottles.

These are beers brewed using wheat malt. In some countries, wheat that has not sprouted is used for this purpose. This drink is considered ideal for drinking in the summer, in the heat. Beer names contain the phrase Weiss beer. It quenches thirst well, has a delightful aroma, abundant foam and citrus notes.
There are three types of wheat beer. Germanic - called Weisen or Weissbier. The Belgian drink is witbier. The third type is sour wheat beer. Here you can highlight German Weiss or Gose and Belgian lambic. Each variety has its own unique taste and aroma, which depend on the cooking technology.

Classification by processing method

Here they produce unpasteurized beer, which is stored from 8 to 30 days, depending on whether it is a light or dark drink. If stabilizers are added, the shelf life increases to three months. The use of preservatives increases this figure to one year. Pasteurized beer goes through additional processing steps. The defoliated drink is subjected to cold sterilization.

Lager varieties

This special kind beer that is flavored with fruit. The product is distinguished by a preparation technology similar to wine production. The best beers are light drinks, although dark types are also available. A small amount of hops is used in production, so the product has a light and mild taste. Many beers Pilsner, Bocks, Doppelbocks are classified as lager. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually took over the market, displacing many wheat varieties.

Porter

Porter is a beer made from three types of ale: aged, young and light. This is what authoritative brewing documentation says. Mixing drinks with different degrees of maturity allowed us to create a product with a pleasant and moderate taste. At first this beer was very strong. The technology for its preparation was not particularly thorough.
The popularity of the drink began to decline, and it was replaced by ale and lager varieties. But with the development of home brewers, there was a revival of porter, and today it occupies a worthy place in the overall production. The best varieties of this drink include Anchor Porter, Catamount Porter, Fuller's London Porter, Wachusett's Black Shack Porter, Otter Creek Stovepipe Porter and some others.

Live beer from the Schmikbierwerk brewery

Finding quality beer is not so easy. The manufacturer must follow technology and use only the best ingredients. However, the small brewery "Shmikbierwerk", located in the Vladimir region, produces only the best drinks. All ingredients are supplied from Germany, and water is taken from a local artesian well. This is live beer that is not bottled, so you can only buy it by the glass. Live yeast bacteria continue to function even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and more original taste due to the yeast sediment. Although yeast is not used in the production of beer. This product has a short shelf life, so you cannot find a live drink on the shelves (in bottles). But it retains all its properties when frozen. Live beer has a good, dense foam that lasts to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with light sourness and sweet, caramel undertones. This beer is not classified as strong alcohol. We can say that this is a drink for true connoisseurs.

Bock, or bok-beer

This is a strong drink of Bavarian origin. Low-fermentation dark beer, which matures additionally for several months in special refrigerators. The following varieties can be distinguished: Maibock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperature, part of the water freezes and the strength of the drink increases. The Dornbusch Bock variety is produced in compliance with all the traditions of the Munich monasteries. Harpoon Maibock is a classic bock beer. This variety has a rich chestnut color, excellent taste with malt and hop undertones.

Beer Guez

This is a special beer, not inferior in appearance and taste to champagne. The best Belgian brewers use technology for producing sparkling wines. This is a combination of young and old lambics (spontaneously fermented beers) that, through the process of repeated fermentation, create an extraordinary taste. The drink is bottled in special bottles with a concave bottom. Thanks to a special sealing method, the products resemble sparkling wine bottles.
The beer is then aged for about 2 more years. The result is a highly carbonated, sparkling and slightly cloudy drink. It has a slightly tart aroma and a slightly sour taste with fruity undertones. The most popular gueuze varieties are Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze. They must be cooled before use. Pour the drink into champagne glasses or other similar containers.

Smoked beer

Numerous brands and varieties of beer are a chance to discover the bright notes of a foamy drink, choosing for yourself the type that will fully satisfy all preferences and taste preferences.

Dark beer production technology

Beneficial properties of dark beer

Possible harm

How do they eat beer in different countries?

Top 7 leading dark beer producers

A little history

A few facts

Classification

Dark beer

Dark beer: what types are there?

Light beer

Process of making light beer

Wheat beer

Classification by processing method

Lager varieties

Porter

Live beer from the Schmikbierwerk brewery

Bock, or bok-beer

Beer Guez

Smoked beer

Popular varieties

History of beer distribution

Compound

Benefit

Harm

Use

Use in cooking

Storage

Dark beer - calories, benefits and harm

Varieties and types

Composition and beneficial properties

How and with what to drink?

Use in cooking

The benefits of dark beer and treatment

Harm of dark beer and contraindications

Strong and light beers - what factors influence

Concept of beer strength

Beer strength gradation - strong dark and light light

Low alcohol beer

Classic beer

Strong beer - wort gravity value

The relationship between gravity and strength of beer

Factors affecting strength

Beer: varieties and their descriptions. Famous brands and best beers

A little history

Classification

Dark beer: what types are there?

Light beer

Process of making light beer

Classification by processing method

Lager varieties

Porter

Live beer from the Schmikbierwerk brewery

Bock, or bok-beer

Beer Guez

Smoked beer

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