Beer is a unique and very ancient drink. The countries that started cooking it first were: Egypt, China, Babylon, and Armenia. It could be made from oats, wheat, rye, barley, millet and spelled. In Europe, the drink was made mainly in monasteries, it was the monks who improved the technology for making beer and started adding hops to the drink.
Nowadays, there are many varieties of beer. We have taken the most popular ones. This is lager, ale, stout, vice, lambic.
Lager - this beer was made about 500 years ago, since then in the world it is one of the most popular types. Lagern - "store", this is a German word, from which the name "Lager" appeared. This drink is made by bottom fermentation and yeast. It is produced in low-temperature conditions, 9-11 degrees. It is difficult to distinguish lager beer by any specific smell or taste. Types of camp beer: “Strong Hunting” is a type of Bock / Doppelbock - Bock - strong beer, “Baltika 4” - Dark Lager (Dunkel) - dark beer, “Bochkarev” - Light Lager (Helles) - ordinary Lager, called import type Kostritzer beer - Black beer (Schwarzbeer).
Ale is a top-fermented beer. This drink was first made in England at the beginning of the 7th century. Ale is made exclusively from hops, water, yeast, and barley malt. Ale in Britain at a temperature of 16-21 ° C is fermented from three to five days, then it is poured into containers and placed in a cool room or basement with a temperature regime of 10-12 ° C to acquire a light shade and maturation. The next step is the distribution in the container of wood and clogging them. British ale does not go through filtering and pasteurization, that's why they called it real ale - "real ale". On Russian soil, this drink was called "live" beer. Varieties of ales made in Britain and Ireland: BITTER - bitter ale, BROWN ALE - brown ale, BARLEY WINE - ale that has a fruity caramel aroma and an unusual flavor, PORTER (PORTER) - foamy black ale.
Stout - beer with thick and dense flint foam. This ale is slightly bitter in taste and has a coffee and chocolate tone. For the production of beer, stout is characterized by supreme fermentation with a room temperature of 14-25 ° C. Stout was mentioned in 1677, but at that time he was just a strong beer. It was a cheap beer, after which it quickly got drunk, and it could be stored for a long time. Arthur Guinness brewed beer in 1820 and called it a stout porter (strong porter), and after some time the name "stout" was assigned to it. Varieties of stouts: dry - Irish classic stout, sweet - also creamy and dairy, also oat, American, Baltic, oyster.
Weiss - wheat beer. For the first time, the Degenberg clan allowed to prepare this type of drink in the 15th century. At about the same time, the first brewery producing wheat from beer was built in Munich. Weiss beer is prepared using malted wheat, which is mixed with barley malt in the proportions of 40% barley and 60% wheat. Fermentation temperature is recommended at approximately 18 ° C. Some of the most famous brands of Weiss beer: Edelweiss Weissbier, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen, Schneider Weisse, Spaten Club-Weisse, Julius Echter Weizenbier.
Lambic (Lambic) - beer of spontaneous fermentation from Belgium. The production uses unique hops, malt, and yeast from the atmosphere (microorganisms from the Brussels region and the Senna river valley). Beer is made during a long fermentation process with bacteria and various microorganisms. Drink in wooden barrels roams from 3 to 5 years. For certain types of lambic fruits are used. There are several types of lambic: Pure Lambic - a non-mixed variety of long aging, Faro - brewed with caramel sugar, found not only in bottling but also in bottles, Geuze - gyuze lambics of different aging periods are mixed and poured into champagne bottles of the type for the purpose of maturation, the taste of gueuze can be soft or harsh.