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 number of vitamins and minerals. Whatever the skeptics and opponents of this drink may say, it is useful. But, of course, we are talking about a quality product that is produced only from good and correct raw materials. Today, to understand a large number of varieties and brands of beer is very difficult. But there are certain quality standards and products from the best manufacturers, time-tested.
A bit of history
Where did this amazing drink come from - beer? Its varieties today are very numerous. From ancient times it was mentioned in folklore along with honey. He was perceived as a simple drink and was not associated with alcohol. At first, the term "beer" meant any alcoholic beverage created artificially. Then came ol. This drink is reminiscent of beer, but more thick and strong. It was prepared on the basis of barley, hops, wormwood, potions and herbs. It is believed that beer owes its existence to baking. The drink was not recognized immediately. Once upon a time, people drank more wine. But during the isolation of Russia due to the Tatar-Mongol yoke, the church was forced to use beer (strong) in religious rites.
Gradually, this drink became popular. The church received permission to brew 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 big holidays, and the whole community participated in it. The advantages of the drink were considered available raw materials and tax exemption. But the complexity of the process did not add to its popularity.
Some facts
The composition of beer includes many useful substances that are stored during the brewing process. Vitamin B is especially high in it. This drink contains carbon dioxide, which helps to accelerate blood circulation and kidney function. Beer includes about 30 trace elements and minerals. They are found in malt, the initial raw material. But, of course, there are harmful substances in the foamy drink, which are contraindicated in large quantities, especially for pregnant women and children. Anyway, in everything you need to know the measure in order to give yourself pleasure, benefit, and not harm.
Classification
The names of beer, which can be seen on store shelves or in bars, do not tell much to anyone. We are used to buying a drink familiar to our taste, without thinking about the composition or quality. But today it is customary to subdivide 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
Dark beer is a low alcohol drink. It is made by alcohol fermentation. The raw materials used are hops, barley malt and water. The saturated color of the drink is explained by a high degree of roasting of malt and its quantity. To make such a beer, take caramel dark malt.
It is worth noting that when roasted, it loses the enzymes that are needed to sugar the wort. Therefore, dark beer varieties are always produced using raw materials used for the production of light drinks. A distinctive feature of this species is the characteristic malt taste and hop bitterness, but in moderation. The division of the drink into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.
Dark beer: what are the varieties
Beer varieties stout are referred to as top fermentation drinks. The color gives him dark hops, which are used for production. Beer stout 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 tint. It is produced only in Britain and Belgium.
Porter - strong beer, medium density. Initially, it was alcohol of three types: old ale, strong and weak beer. He was a not quite ripe drink. Now
this is a bottom fermentation
variety with a dark color and sweet taste. And finally, the March beer, which is produced from highly roasted malt. This drink ripens 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 soft taste, although all these indicators depend on the variety. The composition of the beer includes malt wort and brewer's yeast, which contribute to the fermentation process. The drink has a pronounced hop bitterness. For preparation, light varieties of malt are used, and the color depends on the degree of roasting. Dark malt is also added, but its percentage is minimal.
The process of making light beer
The quality of beer depends on the technology of its preparation. This process begins with the germination of cereal plants, usually take barley. Then the sprouts are cleaned and dried. After that, the malt is crushed and mixed with water. As a result, starch breaks down and the desired sugar level is reached. Now proceed to extract the wort. For this, the resulting mixture is filtered. Next, hop is added to the wort and the drink is boiled. In the process, hops give away some oils and resins that make the beer fragrant and tasty. After this, the remains of hops and barley are separated, or the wort is clarified. Then it is pumped into a fermentation tank, as a result of which the wort is saturated with oxygen, necessary for the fermentation process, and brewer's yeast is added. After a few weeks or even months (it depends on the variety), ripening occurs. It turns unfiltered beer.
Such a drink is stored for a very short time and is called living. As a result of filtration, the remains of yeast are removed, and the shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out in order to reduce the activity of microorganisms and extend the shelf life. However, according to many, the taste of beer is reduced from this. Pasteurization is used to pour the drink into cans and bottles.
Wheat beer
This is a beer brewed using wheat malt. In some countries, wheat that has not sprouted is used for this. This drink is considered ideal for consumption in the summer, in the heat. Beer names contain the phrase Weiss beer. It quenches thirst well, has a delicious aroma, rich foam and citrus notes.
There are three types of
wheat beer . German - called Weisen or Weissbier. The Belgian drink is Vitbir. The third type is sour wheat beer. Here we can distinguish the German Weiss or Gose and the Belgian Lambic. Each variety is distinguished by its unique taste and aroma, which depend on the technology of preparation.
Classification by processing method
Unpasteurized beer is allocated here , which is stored for 8 to 30 days, depending on whether it is light or dark. If stabilizers are added, then the shelf life grows to three months. The use of preservatives increases this indicator to one year. Pasteurized beer goes through additional processing stages. The bottled drink undergoes cold sterilization.
Camp varieties
This is a special kind of beer that is flavored with fruits. The product has a cooking technology similar to wine production. The best beers are light drinks, although there are also dark types. A small amount of hops is used in production, so the product has a light and soft taste. Many varieties of beer Pilsner, Bocks, Doppelbocks belong to the camp. Pilsner was the first clear drink made in the Czech Republic. Lager beer varieties gradually conquered the market, crowding out many wheat varieties.
Porter
Porter is a beer made from three types of ale: matured, young and light. So claims authoritative brewing documentation. Mixing drinks with varying degrees of maturity allowed us to create a product with a pleasant and moderate taste. At first this beer was very strong. The technology of its preparation was not particularly meticulous.
The popularity of the drink began to decline, and it was replaced by ale and camp varieties. But with the development of home breweries, the porter revived, and today it occupies a worthy place in the total mass of 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 at the Schmikbirverk brewery
Finding quality beer is not so simple. The manufacturer must adhere to the technology and use only the best ingredients. However, the small Schmikbirverk brewery located in the Vladimir Region produces only the best drinks. All ingredients come from Germany, and water is taken from a local artesian well. This is a live beer that is not bottled, so you can only buy it at bottling. Live yeast bacterium continues its activity even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and more original flavor due to yeast sediment. Although in the production of beer, yeast is not used. This product has a short shelf life, so you can not 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 persists to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with a slight acidity and sweet, caramel shades. This beer does not apply to strong alcohol. We can say that this is a drink for true connoisseurs.
Side, or side-bir
This is a strong drink of Bavarian origin. Dark beer of low fermentation, which matures for an additional several months in special refrigerators. Here you can distinguish varieties: 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. Dornbusch Bock is produced in compliance with all the traditions of the monasteries of Munich. Harpoon Maibock is a classic beer side. This variety has a rich chestnut color, excellent taste with a malt and hop flavor.
Beer Gez
This is a special beer that looks and tastes like champagne. The best Belgian brewers use champagne wine production technology. This is a combination of young and old lambic (beer spontaneous fermentation), which in the process of re-fermentation creates an unusual taste. The drink is bottled in special bottles with a concave bottom. Thanks to a special method of blockage, products resemble bottles with sparkling wines.
Then the beer is kept for about 2 years. It turns out a very carbonated, sparkling and slightly cloudy drink. It has a slightly tart aroma and a slightly sour taste with fruity notes. The most popular varieties of geez are Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze. Before use, they must be cooled. Pour the drink into champagne glasses or other similar utensils.
Smoked beer
These varieties are rarely cooked. Green malt is dried over an open fire using beech wood. From this the taste of smoked meat appears. This beer is usually dark in color and resembles Oktoberfestbier. Peat malt is sometimes used. But this makes the taste of beer different. The best brands of smoked beer are Rogue's Smoke Ale, Aecht Schlenkerla Rauchbier Marzen & Ur-Bock, Jinx. These manufacturers maintain all the traditions of production 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 the kind that will fully satisfy all preferences and taste preferences.