A detailed guide to beer
Miscellaneous / / December 19, 2019
We will tell you, from which beer is brewed with how the brewing process than stout differs from Porter, and Indian pale ale - from the ordinary to become a real taster and cease to be confused in the different varieties beer.
Hop
Flower with beautiful Latin name Humulus lupulus, aka hops ordinary. Not only it has an antibacterial effect, but also gives the drink a pleasant bitter taste. It is due to drunk beer can be stored for a long time and does not deteriorate. Depending on where the hops were grown, changed and aroma of the drink.
Yeast
Brewer's yeast in nature are rare and with little similar to those strains of microorganisms, which are currently used for the production of beer. Today there are about 200 species of yeast that have different effects on the taste of the drink. But conditionally they boil down to two major groups: top-fermenting yeast (used in the production of ale) and a bottom-fermenting yeast (used in the production of lager).
barley malt
Despite the love brewers to experiment with wheat, rye, rice, and even corn, still the most common raw material for production of malt barley remains. To do this, the seeds are soaked barley, give them germinate, and then stop the germination at high temperatures. The temperature at which is kept barley affects the appearance and flavors of malt, and eventually of the beer.
Water
The taste of beer is not in the least dependent on water quality. And yes, it must be clean. The taste of the final product are also affected by pH and the content of mineral elements. In the past, beers varied depending on the region (and hence of the water is used during the production). Today brewers use distilled water, and then to add the necessary salts and minerals.
Rate external view of a beverage
Consider the characteristics of beer. Pay attention to the color that it takes in soft light, the color and consistency of the foam, it pours. Compare it with other drinks in this class.
Swirl the glass in his hand
Do not allow beer to be fixed in your glass. Gently rotate it to release all the flavors and aromas. It is also a good way to stimulate gas formation and test retention.
feel the smell
A significant part of the sensations when tasting you get through the nose. Therefore, when you are good to shake up the beer, twice quickly and take a deep breath through your nose, then do the same thing with his mouth open, and then - just a mouth. Through these actions, you will be able to accurately determine the flavor and aromatic bouquet before the close of the sample.
Enjoy the taste
It is time to try the beer. Just do not be eager to drink in one gulp - you're not in college. Instead, take a small sip and let the liquid to spread across the palate. Note the mouthfeel of taste, smell, texture and consistency. Try to detect any taste: sweetness, saltiness, bitterness or acid. Think about why they occur and how they will be combined with food and spices.
With modern-Pale ales in the US began crafting a wave of beer. Nevertheless, the pale ale - one of the oldest varieties, which appeared in England more than 300 years ago. US-Pale ales contain more hops compared with the English, and give a little more citrus and pine notes. To prepare the drink using a special malt, which gives it a bronze color. Pale-Ales are usually issued with low alcohol content and blend well with any dishes.
Partly color it owes its name: word for word with the English it translates as "pale ale". Another version of the origin of the name: due to the balance between sweet malt and bitter hops flavor is not very saturated.
Also worth noting is a popular variety of the class known as the Indian pale ale (India Pale Ale, or IPA). Compared with the usual ale this drink contains more hops and more alcohol content in the composition. Indian pale ale appeared at a time when India was owned by the British colonizers: the beer, which was delivered to the British military Courts often spoiled during the long journey, so the brewers added to him more sugar and hops (hops and is known to be a great preservative). Fortress drink and unusual bitter taste to beer's popularity ensured that until the present day.
Also known as Weissbier. The variety is originally from Southern Germany, Bavaria. There brewers malt used for the manufacture of wheat, rather than the traditional barley. As a result, the drink becomes yellowish-white hue. There are several varieties of the classic wheat ales.
Usually wheat ales have an odor with hints of banana and clove, low Bittern (bitterness), low alcohol content and fruity taste. Such el considered typical summer beer.
What's interesting about Belgian beer is the fact that there is not a single variety, which would cover this group. Belgian beer is interesting for its non-standard features.
What unites all the different varieties of beer from Belgium? Phenolic flavors: clove, spicy, herbal and even chewing gum. Also, fruit esters are often used, usually orange, lemon or banana. Blonde Belgian ales differ sparkling bubbles like champagne.
Dark ales have a more intense flavor. Are used in their preparation dark fruit esters: raisins, plums and cherries. Also occasionally used in beer production, apple and banana esters.
One of the most unique varieties that you can try - intentionally sour ale. By the way, some sour ales are Belgian. However, recently a lot of this kind of drinks produced in America. Sour beer is partially or completely fermented by wild yeast bacteria. The color palette is wide: from deep red to golden ale Flanders straw.
Smells such fruit drink and has a specific acute fermented flavor.
How sour or bitter beer will taste depends on the species of wild yeasts that are used in production, the additional ingredients and extracts.
Despite the seeming simplicity of this drink, it is difficult to find something more refreshing than this balanced ale. Lignite (or brown) El, which appeared in the late XVIII century, contains a few hops and is made from 100-percent dark malts.
Brown ale distinctly smells of fried malt. American varieties of hops give a little more. The beer has a caramel-peanut flavor.
Porters appeared on the scene at the beginning of the XVIII century and made a real revolution in the field of brewing. Soon this beer varieties spread throughout the UK. It is also known that Porter was a favorite drink of George Washington.
Porter was the predecessor to stouts and influenced Arthur Guinness, which is engaged in brewing even before they came up with their stautotsentrichnuyu business model.
Ruby black or dark brown in color, with a distinctive flavor of wine and a strong smell of malt, stout - the perfect drink for cold winter evenings. Uniqueness it adds a touch of chocolate, caramel and liqueur on the palate. Most porters contain a lot of hops and prepared mainly from dark malt that as a result gives a rich taste, balanced bitter and sweet.
Dry Stout is associated with the name of Arthur Guinness, who took the classic porter and made it stronger and richer taste. However, modern stouts have a lower density and the same fortress, like porters.
In respect of this beer, people often fall into the trap of widespread delusion and believe that stouts - it's sure are strong and heavy drinks, although in most cases the situation is exactly on the contrary.
Stout different dark, until the black, a color that is required strongly roasted malt, and a long finish, which depends on the speed and variety of stout. It is also used in the manufacture of highly roasted barley that gives Stout recognizable aroma of dark chocolate and coffee. Sometimes the drink undergoes carbonization and gets a thick creamy texture.
British and American stouts tend to be sweeter and stronger in comparison with the Irish. Brewers prepare the drink of chocolate malt and add lactose (milk sugar), the beer was acquired sweeter and creamy taste. Sometimes for the same purposes brewers use oatmeal and drink is slightly less sweet than the creamy stout. Some go even further and added to beer real chocolate and coffee.
light lager production received its development thanks to the combination of English brewing techniques, used in the preparation Pale-ale and German lagerirovaniya - extracts of beer at low temperatures. In the production of lager used bottom-fermenting yeast. Fermentation process itself occurs at a temperature in the range of 5-15 degrees Celsius, which is significantly lower than used in the preparation of ales. The result is a dry, clean and simple taste beer, which can be called refreshing and even "crisp."
When pouring seen a nice golden color of the drink. Bitterness is very soft, almost imperceptible. Since the aged light lager considerably less time, foreign tastes and odors, he also has virtually no.
Dark lager made from roasted barley, so the color can be amber to dark brown with ruby ​​highlights. Foam is typically light yellow-brown color.
Most of the varieties are different drinks taste roasted malt, bread crusts, can be felt notes of dark fruit, caramel, chocolate. Hop flavor is virtually absent or gives flowers. The drink is opaque, but not as strong as you might think, so it is perfect for dinner with friends on a cool evening.
Origin grade side more hazy and mysterious than occurrence of other beverage from this collection. One theory: the beer was prepared by Munich monks who arrived from Italy, hardly transferred Lent in Bavaria. In order to maintain their strength, they began to brew beer - it has not been exposed to religious taboos, since the monks of this order were allowed to use in the post only liquid food. The drink was strong, unfiltered and very nutritious.
Although beer has nothing to do with goats, because consonance names grade and bock German word, which means "goat" on the label is often possible to see a picture of the animal.
Usually drink opaque, dark amber or brown, with a distinct malty taste. Hops are hardly felt. Nevertheless, many brewers are trying to balance the bitterness of hops, resorted to tricks, trying to drink flavors toffee or caramel.
Amber beer can be attributed both to ales and to the camps. But it differs from those from other Bittern: in the amber beer she felt more than ales, but less than in the camps. The bitterness of the hops malt balanced, but in the final glass felt quite clearly.
Today, the brewer to be fun, there's no doubt. After all, you can use a number of ingredients and ways of cooking that special, unusual varieties of beer there literally every day. And you can be sure, over time, this trend is only gaining momentum. The special grades include extremely flavored fruit, smoky, herbal or spicy drinks.
There exists a tasting term drinkability, which means if the drink is drunk easily and the like is combined with food. Unfortunately, too many special varieties can boast of novelty, but not drinkability. But do not lose hope, because in this variety, you can find some excellent in all respects drinks: ales raisin, raspberry beer or coffee lagers.
Beer lovers can be assured that the brewing continues and will continue to evolve. Open new factories, crafting brewing is becoming more popular (including as a hobby). So reserve a table in the bar, supports local brewing. Or try to brew beer on their own - and raduyte himself a fine drink.