Beer Demon

Surely many, choosing dark beer in a pub, came across such a phrase as "oyster stout". But here is the bonds between dark aromatic beer and marine bivalves, an inexperienced beer lover hardly guess. And the drunken exclamation in the pub: “One more pint of oyster!”, You hardly hear - it just so happened that the name of this beer is more often transliterated from English as “Oyster Stout”. HISTORY OF Oyster Stout As caviar is combined with champagne, and two-color brogues with jeans upturns, so seafood, especially oysters, are perfect for almost all varieties of stouts...

Wild fermented beer is something like between traditional art and experimental music. Beer geeks also have a similar extreme, and it is called sour beer. Theory First, let's define the terms. Sour beer is a beer fully or partially fermented by wild yeast cultures and bacteria. Most often, this is Brettanomyces yeast in conjunction with the bacteria Lactobacillus and Pediococcus. All these names are of great importance in any case. It is similar to this, and this drink is the most unusual taste. It’s hard to make such a beer...

Tell me who your friend is and I’ll tell you what kind of snack he needs! A win-win choice of beer snacks will be the selection of goodies depending on the type of meeting. Decided to gather a large company of fellow students? Chips and peanuts - the most budget option for young people, which every beer lover at least once chose. * Got a theme party? Then the table should be set accordingly. Boiled crayfish is best suited here. * Are you expecting a quiet cozy evening in the country? Agree, next to the crackling of a fire it will be nice to hear the fragrant crunch of chicken nuggets...

What could be better than a bottle of ice cider in the summer? Just a cider box. When overboard +30, this drink does not become pampering or whim, but simply a means of salvation. So it's time to learn more about cider. Who is mister cider? Cider is an apple drink with a strength of 1 to 8 degrees and a couple of thousand years old; it varies from dry to sweet in sugar content. Full of optimism, freshness and light bubbles. Reference cider is obtained from special varieties of apples, the names of which were taken as if from the Game of Thrones - Fox Cub, Black Kingston, Glory to the West, etc...

How often have you heard such exclamations among the people as: “Earlier, in Soviet times, beer was natural, but now they make everything from powder and chemistry!”, “Real beer lasts 3 days”, “uncle/aunt/friend took beer at the factory from a special line for their own people, and not what they pour for everyone - it was much tastier! ”,“ add alcohol to beer ”? Surely many of us associate the mediocre taste qualities of Russian-made beer that is familiar to us with the fact that it is “fake”, “filtered”, “chemical”, etc...

As an amateur of analytics and numbers, I often focus on such articles on such a large community: ratebeer.com. There you can find grades of beer of different styles, different countries and see the general top 50 for all styles. I noticed that the trend has come to the fact that the top 50 beers with the best ratings are 64% stout. The trend in the world (it is about the WORLD) of beer lovers is that people are starting to want to drink stouts and dark beer. However, in Russia, there is no such trend...

On Thursdays, the Craft Depot editorial staff arranges a kind of open microphone, inviting discussions about craft culture. This time we were talking about a key person in any craft institution - the bartender. How often do you, lost in an extensive list of different styles, have met nothing but an indifferent look from behind the counter? Did you really want to return to this bar after this? Irina Gnutikova, who herself was on both sides of the counter, believes that the ability to open the tap...

As a rule, an ordinary beer consumer in our country is used to dividing beer into 3 types: light, dark, and wheat. This is not to say that this is fundamentally wrong - the classification of varieties by color and the types of raw materials used have a place in existence (well, the truth is, then you can distinguish varieties much more than 3). Such "simplicity", as it seems to me, is due to a rather meager assortment of goods in general and, in particular, beer in the Soviet Union and in Russia in the 1990s and 2000s...