In the first minutes, this drink attracts an unusual color scheme. But even with the initial tasting, many connoisseurs understand that red beer, its aroma and taste clearly pleased. Undoubtedly, this will happen only when you try a really high-quality product of a well-known manufacturer.
Is it all about color?
In today's realities, red varieties are produced on different continents of our planet. The greatest popularity and distribution of red beer received in the United States and South America. About such a fact can tell the countless number of American manufacturing companies that produce these low-alcohol drinks, loved by the people.
In the European Union there is no such a powerful number of private factories that brew red beer. But some (albeit single) brands represent foam drinks with excellent aroma, taste, quality. Choose at least Europe, even America - almost certainly you will be their regular fans in the future.
Some features
How to cook red? White beer, traditional, of course, visually differs from it primarily in its color scheme. But what other differences can be highlighted? Interestingly, using some production technologies, brewers can get both reddish and even amber shades without the use of any dyes or additives. It turns out that the matter is the correct - selected roasted or caramel raw materials - malt.
It is known that some not too conscientious product manufacturers may choose a shorter path. Woe-brewers simply add artificial colors to their red beer. And it is no longer surprising that such a burda cannot please with its taste, and with quality too.
Two varieties: red ale, lager beer
In this production, there are mainly two types of “red”: ale and lager. Their difference lies in the technological plane and the recipe associated with the choice of fermentation methods. It is no secret that there are two varieties of brewer's yeast: top and bottom fermentation. Both the first and the second are added differently to the wort by the brewers. Both microorganisms are responsible for the distillation of starch and malt sugar into grain alcohols. If you do not delve into the jungle of technology, then we can note: with horse-drawn fermentation, ale is obtained, with grass-bottom fermentation - beer lager.
European
At the moment, the most popular such "red" brands:
- Irish Ale
- Belgian
- Vienna lager.
In Ireland itself, dark varieties are traditionally most in demand. So the fact itself is already surprising: it is this particular country that is famous for its Irish red ale - its red ale, where caramel tones and toffees with hardly perceptible bitterness are easily traced. This can be explained by a small amount of hops - an ingredient used in cooking. Red ale in Ireland is made from caramel and roasted barley malt. Thanks to this combination, ale is painted in a rich reddish tint.
Red beer from Belgium - with a noticeable distinctive sourness. The cooking technology is built on the fermentation of wort (roasted barley malt) in a natural way. And its characteristic feature is a 2-year aging in oak barrels.
Viennese lager is brewed both in Austria and in Germany. Red beer camp has a pronounced malt flavor and a clear bitterness.
American
In the open spaces of America, there are red ales and lagers of various manufacturers - large and small. These are saturated low-alcohol drinks produced using the classic technologies of lager and ale, which have a fairly wide range of red and amber shades.
"Red East" - Russian beer
In the Russian Federation, these types of foamy drinks can be found at some local manufacturers. Traditionally, one of the highest quality drinks is the Kazan brand “Red East”. The motto of the brewery is: "Malt, cold, water and the conscience of the brewer." Cheese and cheese products are best suited for red ale and camp. And in the USA, for example, and in Latin America as well, there is such a tradition: to eat red beer with fatty meat food (even junk food of all kinds), which probably also has its right to life.