"The mouth of a perfectly happy person is filled with beer"
(Ancient Egyptian wisdom)

Each of us at least once heard about craft beer and its many varieties and varieties. This article is for those who not only heard, but also truly love this drink! He loves so much that he sincerely wants to learn something new and understand all the nuances of craft bottled beer.

Interestingly, the brewing industry does not stand still. New varieties appear and sometimes even old ones change. How not to get confused in all this diversity? And how do you know which strain is best for you? We will talk about this in this article!

Let's start with the main thing - dispel one of the most popular myths. Contrary to the opinion of the vast majority, bottled beer is not divided into dark and light. There are only two main varieties, in terms of the brewing process - top-fermented beer, the so-called ale, and bottom-fermented - lager.

Ale is the oldest style of beer that first appeared in ancient Egypt. In the modern world, ale has become widespread in Britain, although it is consumed all over the world. The most famous varieties of this beer are Porter and Stout. Ale got its name, namely top-fermented beer, because of the yeast. The fact is that during the fermentation process, the yeast form long chains between themselves and thus rise to the top. Such beer ferments at a temperature of 15 degrees. Distinguishing ale from lager is quite simple, as the former has a very rich taste.

The second main type of beer is lager. It got its name, namely, a bottom-fermented drink, thanks again to its yeast, which remains at the bottom during its preparation. For this reason, lager has a more pronounced beer taste than ale. The fermentation process occurs at temperatures from 5 to 15 degrees, in rare cases it can drop to 0 degrees. Lager is the most popular bottled beer in the world. Historically, Germany is considered his homeland. The most popular varieties are Pilsner and Bock.

It's time to refute the second myth - if the strength of the drink is above 10%, it cannot be considered beer. The amount of alcohol is affected by the method of fermentation and various technological processes. For example: to increase the fortress, the world-famous icebock is frozen, thereby removing excess water. Bottled beer can be strong!

There is also a hybrid beer. It is obtained by mixing bottom and top fermentation technologies. To give a special taste and unusual notes, cinnamon, fruit flavors, oats, coffee beans, roasted malt, milk can be added.

Spontaneously fermented beer first appeared in Belgium as a separate species. Its peculiarity is that during the production process the barrels are left open and wild yeast is involved in the fermentation, and fruits are also added. Due to this, the beer has an unusual sour taste and fruit and berry notes. A typical representative of this unusual species is lambic.

So, there are 5 main big types of beer: ale, lager, lambic, hybrid and craft. Each of them has its own bright features and unique features, which you can easily appreciate in our beautiful gastropub "Double L". Choose your favorite look!

Even great lovers and connoisseurs of this drink do not always understand its varieties. Here you are types of beer know? We often have a simple classification - light and dark. In Europe, division is accepted according to the type of fermentation. Do you know the difference between ale and lager, what is porter and what is special about lambic? A small beer educational program - to your attention.

Beer classification

To the question - what types of beer do you know, someone will name its color - from white to black, some share the drink by country - there are lovers of Czech and German brands, English ale.

In order not to get confused in different classifications, we will stick to the European one - it divides all the beer variety into only 2 types: lager and ale.

What is el?

All types of ales are prepared using the technology of top or top fermentation. The yeast is raised up at an average temperature of 15 to 25 degrees, fermentation lasts from two weeks to a month. And the maturation of beer takes place already in cool cellars.

Ale is brewed today in Scotland, England, Ireland, America.

Different types of ales are popular - each differs in color, strength, taste. It depends on the nuances of preparation:

1. Bitter ales are characterized by the presence of a noticeable bitterness, in color they usually range from not bright yellow tones to light brown.
2. The dark beer "Porter" (Porter) is known all over the world. It is strong and rich. It was invented in the 18th century by mixing three types of beer. The exact recipe, of course, has not been preserved, but the modern technology of its preparation requires compliance with special rules.
3. If you like dark beers, then Stout should be to your taste. Roasted malt gives a rich color, and the taste contains pronounced notes of hops.
4. Have you tried a beer drink with a wine flavor? It also has a pomegranate color and is called Barley Wine. Barley wine has a dense structure and a high percentage of alcohol.

What are the features of Lager?

The most popular types of beer are the so-called lagers. They are prepared by the method of bottom-fermentation of yeast, which is added to the beer wort, previously brewed and cooled. The temperature should not be higher than 15 degrees, sometimes even close to zero.

After a week of fermentation, the beer billet still needs to mature completely, the process can take from one to four months.
For bottling, the drink is pasteurized or subjected to fine filtration. So it keeps longer.

Lager is usually light yellow in color. But there are also dark types. By the way, Czech and German drinks that are very popular with us (and they know a lot about brewing there) are lagers.

The biggest beer festival is called Oktoberfest. It is held annually in Munich, starting from the last days of September. More than 6 million people from all over the world gather for this holiday.

What are the types of beer Lager:

1. Bock (Bock) - light and dark varieties
2. Smoked (Rauch) - it gets a special flavor note due to toasted malt (beech wood is used)
3. Ice (Ice beer) - it is cooled until the end of fermentation, which increases the alcohol content
4. Draft - not pasteurized beer, mostly draft. And if it is poured into another container, then it undergoes a process of fine cleaning.

How is lambic prepared?

Lambic is exclusively a Brussels beer and it is quite special. It's not a lager, it's not an ale. The drink is prepared by spontaneous (arbitrary) fermentation. It is caused by microorganisms living in the wort and in the air of the beer-producing area.

Cultural yeast is not used. Lambic contains aged hops, wheat grains (not germinated) and barley malt.

Often lambic contains fruity notes - raspberry and cherry.

Currently, there are about 400 types of beer in the world. Belgium is the country that has the most unusual beer brands.

Beer subtleties

It's not easy to be a beer expert, but there are some things anyone can remember. Ale is not necessarily a dark beer, but a lager can be both light and dark.

The color depends on how roasted the malt is. The stronger this degree, the richer the tone. The taste also depends on the roasting of the malt.

Dark types of beer are famous for notes of sweet caramel. A light drink will give a cleaner malt taste.

Lagers and ales are filtered and unfiltered. Filtered, lighter in taste. And those that were not exposed to it are brighter and richer. But some people find this taste too heavy.

The beer drink is prepared mainly on the basis of barley. But there are also wheat varieties (more often a mixture of wheat and barley).

Manufacturers of foamy drink in every way tout their product. And we must not forget that its frequent use threatens with dangerous consequences. Do you know what beer alcoholism is? More details in this video:

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An excellent detailed description of the most popular and common types of beer found around the world. To be honest, I myself did not know quite a few beers, which you can read about in the continuation of the post.

Part 1. Camps.

Czech Pilsner

It is the ancestor of all modern pale lagers. The style is relatively young, it appeared only in the middle of the 19th century, and, by the way, thanks to it, glass beer glasses came into fashion - to look at the light and wonder what kind of light and transparent beer it is)) Now everyone is used to such beer, but 150 years ago it was a curiosity.

Characteristic features: rich golden color, malt-grain base and honey shades in aroma and taste. Lots of hop bitterness and grassy hop flavor: a pilsner must be distinctly bitter. But in general, everything is quite simple: such a beer is better suited for washing down food, and not for savoring it.

Examples: Pilsner Urquell, Krusovice Imperial, Budweiser Budvar, Bakalar Svetly Lezak, Bernard Svatecni Lezak, etc. In general, almost all light varieties produced in the Czech Republic with a density of 10-13% can be attributed to this style.

Czech Dark Lager

Over time, it turned out that the Czechs managed to create their own recognizable face for their dark lagers, and therefore now it is quite possible to combine them into a separate style.

Distinctive features: garnet to black in color, usually caramel and chocolate in the aroma. The taste is sweetish-caramel, with noticeable hop bitterness and grassy tones from Czech hops. Don't expect too much taste.

Examples: Krusovice Cerne, Budweiser Budvar Tmave, Staropramen Cerny Lezak, Klaster Tmave Lezak, etc.

Now we will move from the Czech Republic to neighboring Germany, which is also almost completely captured by camps, sorry, lagers.

German Pilsner

Although the first pilsner was brewed in Pilsen, its creator was still a German named Josef Groll. Today in Germany, this style of beer is very popular, while the Germans have modified it somewhat over the past time.

Distinctive features: golden in color, less sweet than Czech pilsner, hay and even often slightly sulphurous. The taste is dry, grainy, without sweetness, coarse hop bitterness dominates. The strength of this bitterness varies from brand to brand, but in any case, it should be at the forefront of a pilsner. The German pilsner is as simple as two euro cents, but that's usually why they love it.

Examples: almost everything that is made in Germany and at the same time has the words Pils / Pilsner in the title. Bitburger Premium Pils, Konigsbacher Pils, Veltins Pilsner, Kulmbacher Premium Pils, Radeberger Pils, etc.

Munich Helles

The name only means "light" when translated from German. The first such beer was created in 1895 in Munich at the Spaten brewery by Gabriel Sedlmayr in order to compete with pilsners.

Distinctive Features: Generally indistinguishable from a German Pilsner in appearance. Taste and aroma of grain, bread, with a slight sweetness. Hop bitterness is low to moderate in the background. In general, helles is also a very simple, but at the same time “drinkable” beer without any frills.

Examples: Spaten Munchner Hell, Weihenstephaner Original, Hofbrau Original, Paulaner Original Munchner, Kloster Andechs Vollbier Hell, etc.

Munich Dunkel

In the past, before people could dry malt without making it dark, there were no light styles of beer. The Munich Dunkel (or "German Dunkel", or simply "dunkel", which means "dark" in German) has its roots in an era when people have already learned how to ferment beer at low temperatures, but not yet how to make it light.

Characteristics: Copper to dark red color, on average lighter than Czech dark varieties (see above). The flavor profile is caramel, with a crust of black bread, while the sweetness should be moderate. There is little bitterness, the bias is precisely in malt-caramel tones.

Examples: Spaten Dunkel, Ayinger Altbairisch Dunkel, Flensburger Dunkel, Paulaner Alt Munchner Dunkel, Augustiner Dunkel, etc.

Vienna Lager

This style of beer originated in Austria-Hungary in the mid-19th century. Its base is Vienna malt, which is roasted in a special way. Today it is rare, and most often in the USA, and American beer is not imported to us at all, unfortunately.

Characteristic features: rich color, from amber to copper. Malty, grainy, slightly toasted aroma and flavor, with minimal sweetness. Bitterness is noticeable, but does not prevail.

Examples: Samuel Adams Boston Lager, Great Lakes Eliot Ness, Gordon Biersch Vienna Lager, Dos Equis Amber Lager, etc.

Oktoberfest / Marzen (Oktoberfest / Marzen)

After all, everyone has heard about the big booze called Oktoberfest?)) So, Oktoberfest presents the same style of beer performed by different Munich breweries that produce it specifically for the holiday. Traditionally, beer was brewed in the spring, at the end of the brewing season (hence the name - March), and then waited for the autumn festivities.

Characteristics: Similar to the Vienna lager (from which this style developed), only more concentrated in taste and less dark. Complex grain tones, thick and creamy beer body, low bitterness. Very drinkable for its high percentage of alcohol.

Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Marzen, Hacker-Pschorr Original Oktoberfest, Hofbrau Oktoberfest, Spaten Oktoberfest etc.

Schwarzbier - black beer (Schwarzbier)

A very close relative of the Munich Dunkel. Features an increased amount of dark malts

Characteristics: Despite the name, pure black beer in this style is rare, usually it looks like Czech dark lagers. Aroma of roasted malt with hints of coffee. The taste is dry, with coffee and dark chocolate, some specimens have a noticeable caramel sweetness.

Examples: Kostritzer Schwarzbier, Kulmbacher Monchshof Schwarzbier, Samuel Adams Black Lager, Neuzeller Original Badebier, Stortebeker Schwarzbier, etc.

Rauchbier - smoked beer (Rauchbier)

This is rather not even a separate style of beer, but the designation of lagers, which are based on smoked malt, i.e. smoke-dried, not electric ovens. Traditionally, beech chips are used for smoking.

Characteristics: Color can be anything, but usually dark malts are also used along with smoked malt to add complexity, so most rauchbiers are dark. The main feature of taste and aroma is smokyness with hints of various smoked sausages and a cigar aftertaste. The degree of this smokiness differs greatly from variety to variety, the Schlenkerla brewery from Bavaria is considered the most vigorous.

Examples: Aecht Schlenkerla Rauchbier Marzen, Aecht Schlenkerla Rauchbier Urbock, Cinder Bock, Jack's Abby Smoke & Dagger, etc.

Bock literally translates from German as “goat” - this is how lagers with increased strength are designated, although this name has nothing to do with an impudent animal. It's just that such a beer originated in the North German city of Einbeck, whose name was later distorted by the Bavarian dialect, where this beer moved. Today it is customary to divide the sides into traditional (darker) and helles-sides (light). For convenience, I will combine them into one category.

Characteristics: Grainy, malty, relatively dry. No hop flavor (herbaceous, flowery, etc.), only moderate bitterness. Dense body. Alcohol in taste usually does not manifest itself in any way: no alcohol tones.

Examples: Hofbrau Maibock, Hacker-Pschorr Hubertus Bock, Engel Bock Hell, Einbecker Ur-Bock Dunkel, etc.

Doppelbock (Doppelbock)

As the name implies, this is also a side, only “double”. Moreover, it is often not about strength, but about the power of taste. The prototype of this style was the Salvator (“Savior”) beer, which is still produced today. According to the established tradition, many doppelbocks also have the ending "-ator" in their names.

Characteristics: Most varieties in this style are dark in color, although there are lighter versions. Bright aroma and very rich taste with a variety of dried fruits on a dense grain bread base. Dark versions usually have chocolate and burgundy undertones. In stronger variations, alcohol is felt, but it does not have a sharp alcohol character.

Examples: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, etc.

Okay, time to get out of the German region and touch on the styles of beer that are now dominating the world – mass lagers. This is, so to speak, to flush the receptors before we plunge into the vast and diverse world of ales.

So, meet the most common style of beer on our continent.

Light Euro Lager (Euro Pale Lager)

This is actually the great-grandson of the pilsner, who has undergone a strong "modernization" (I would even say - castration). Popular among those who do not want to think about the taste of beer, but just want to drink it. A sort of analogue of fast food in the beer world. It occupies a dominant market share in many countries, leaving all other beer styles with only a few percent.

Characteristics: Straw to golden color, foam is usually coarse or medium grained, settles quickly. There is little aroma and taste here: only light grain tones on the background. Hop bitterness is sometimes present, but more often not. Weak body of beer, pinching gas bubbles reminiscent of soda. In general - "just beer" with a minimum of taste.

Examples: almost everything that is sold in the CIS with the names "% USERNAME% Light". And there are plenty of foreign analogues.

By the way, even in the beer community there is a playful term "bydlolager". It means eurolager in large plastic eggplants, aimed at the appropriate audience;)

Dark Euro Lager (Euro Dark Lager)

I think the title speaks for itself :)

Characteristic features: color from copper to dark red, the taste is weak and unobtrusive, caramel and burnt shades are present, but do not stick out, the same can be said about hop bitterness. In general, if you take a Czech dark lager, a German dunkel or a schwarzbier and dilute it with water, then that's about it.

Examples: almost everything that is sold in the CIS with the names "% USERNAME% Dark".

Strong eurolager (Euro Strong Lager)

And again the name speaks for itself. If in the case of other beer styles, the strength is only a “side effect” of a powerful taste, here the high alcohol content is an end in itself. The beer is fermented in such a way that all the sugars are completely converted into alcohol and there is practically no taste left.

Characteristic features: usually light color, sharp alcohol tones are clearly found in the aroma and taste. The bitterness is more alcoholic than hoppy. Drinking hard. "Amateurs" is used to quickly lash out. Taste is not to be expected.

Examples: almost everything that is sold in the CIS with the names "% USERNAME% Strong". From foreign varieties: Carlsberg Elephant, Warka Strong, Faxe Extra Strong, etc.

Let's move to the other side of the planet. The USA now has the richest selection of beer in the world - there are several thousand microbreweries that do not try to repeat everything like beer giants (like ours), but brew creative beer in all existing styles. But even in America, most of the market belongs to tasteless pale lagers (

American Pale Lager

It's like a light euro lager, only more tasteless. For sweetness and softness of taste, rice or corn is usually used along with malt (up to 40% of the total grist).

Characteristic features: straw color, thin cap of foam. Crispy and dry with little grainy or corn-like sweetness. Hop flavor is absent or weak.

Examples: Pabst Blue Ribbon, Miller High Life, Budweiser (not to be confused with the Czech Budweiser Budvar), Coors Original, Foster's Lager, etc. Some American lagers are also produced in Russia under license.

American Light Lager

Almost the same as the previous style, only with a reduced density, and therefore less alcohol.

Characteristic features: light straw color, the taste is closer to mineral water than to beer)) Suitable only for consumption in ice form in the heat (although personally I would prefer mineral water in this case).

Examples: Bud Light, Coors Light, Miller Lite, etc.

That concludes the topic of lagers - after all, most styles in this family are very boring, and finding interesting beer among lagers is not easy. And we open a new, much more interesting world.

Part 2. Eli.

I'll tell you a secret that initially all the beer in the world was ale. They learned to ferment beer at low temperatures only around the 15th century, and a pure culture of lager yeast was bred only after the very fact of the existence of yeast was discovered in the 19th century)) In terms of the style of modern ales, 4 main regions can be safely distinguished: Great Britain, Belgium, USA and Germany. Let's start with Foggy Albion.

English pale ale - pale ale (English Pale Ale)

Remember, I already said that initially all the beer in the world was dark? So pale ale (“pale ale”) was called pale only in contrast to very thick black varieties, and it itself had a dark amber color. Born in Burton upon Trent, this style traditionally uses hard water to bring out the hop bitterness.

Characteristic features: color from golden to amber. Aroma of English hop varieties: citruses, flower honey, freshly cut grass, exotic fruits (pineapple, lychee, mango). The taste is fruity, with a grainy malt base and above average hop bitterness. Generally drinkable and well balanced.

Examples: Fuller's London Pride, Boddingtons Pub Ale, Greene King Abbot Ale, St. Peter's Golden Ale, Wychwood Wychcraft, etc.

Biter (Bitter)

This is the successor of the pale ale business (and sometimes they even put an equal sign between them). According to the strength, it is divided into a simple beater (Standard Bitter), premium beater (Best Bitter) and extra special beater (Extra Special Bitter).

Characteristic features: color from amber to rich copper. The brightness of taste and aroma directly depends on the strength of a particular variety, but you can be sure that you will always get your dose of bitterness along with meadow herbs, citruses and flowers)) It also differs from ordinary light ales in the presence of background caramel shades.

Examples: Wells Bombardier, Hook Norton Hooky Bitter, Belhaven Best, Adnams Broadside, etc.

Indian Pale Ale, IPA, Ai P Hey (India Pale Ale, IPA)

The style originated during the East India Company. British soldiers who were sent to the colonized territories demanded beer. In order to better preserve ale during the long journey from England (airplanes had somehow not yet been invented), brewers made beer for soldiers a little denser and added more hops to it, which, as you know, affect the level of bitterness.

Distinctive Features: Appearance is the same as regular pale ale. The aroma usually contains caramel, flowers, tropical fruits. On the palate there is a dense malt base, reminiscent of biscuit, caramel shades and a lot of hops. "Lots of hops" is expressed in floral and fruity flavors, as well as increased levels of bitterness.

Examples: Thornbridge Jaipur IPA, Meantime India Pale Ale, St. Peter's India Pale Ale, Williams Bros Joker IPA, Brooklyn Brewery East India Pale Ale, etc.

Brown ale - Brown ale (Brown Ale)

Appeared at the beginning of the 20th century in Great Britain, as opposed to a heavier and darker porter (more on that below).

Characteristic features: red-brown color, sweet, toffee, caramel aroma, with floral hints characteristic of English ales. The palate also leans towards malty sweetness, ripe fruit (plums/raisins), often with nutty notes, with a slight hop bitterness.

Examples: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Wychwood Hobgoblin, Riggwelter Yorkshire Ale

Scottish Ale

Scotch ales are characterized by the fact that the wort for them is boiled for a long time, during which it caramelizes, and the amount of unfermentable sugars increases. The characteristic density and carameliness of Scottish ales dates back to the time when the wort was boiled by adding red-hot stones to it - today this process is imitated by long boiling "on high heat".

Characteristic features: color from amber to rich copper. The taste and aroma are floral, caramel, in some samples a peaty flavor is manifested (as in Scottish island whiskey), bitterness is moderate. As a rule, a dense, viscous and very soft beer body.

Examples: Belhaven Robert Burns Scottish Ale, Belhaven St. Andrew "s Ale, Innis And Gunn Oak Aged Beer, Orkney Raven Ale, etc.

Scottish Gruit / Ancient Herbed Ale

Did you know that hops as a spice appeared in beer not so long ago - somewhere in the Middle Ages, and settled down as a classic ingredient even later? Prior to this, to balance the sweet malt tones, mankind used a wide variety of combinations of herbs, called grutom. Such beer has survived to this day, and this style is called “gryut”.

Characteristics: heather, elderberry, cere, wild rosemary and other herbs (even spruce/pine shoots) are most often used in such beers, so the effect on taste depends on which set of herbs is used in brewing.

Examples: Fraoch Heather Ale, Alba Scots Pine Ale, Ebulum Elderberry Black Ale, Grozet, Kelpie Seaweed Ale, etc.

English Porter

Another traditional English ale, this time with caramel and roasted malts, making the beer very dark and with a characteristic flavor palette. By the way, there are two main hypotheses about the origin of the name:
1) this beer was especially popular among port workers;
2) when the beer was delivered to the houses, the porter (English porter) shouted loudly under the door, as if introducing himself: “pooor-teer”. So everyone began to associate it with beer, like “oh, the porter has arrived!” ;)

Characteristic features: color from dark ruby ​​to almost black. The aroma is malty, toasted, chocolate, slightly fruity. The taste is caramel, with hints of dark chocolate, coffee, licorice, cookies, etc. are in the background. The hop bitterness is noticeable, but does not stick out. In general, such a prim and balanced Englishman.

Examples: Fuller's London Porter, St. Peter's Old-Style Porter, Meantime London Porter, Samuel Smith Taddy Porter, etc.

Irish Stout

The style appeared in Ireland thanks to Arthur Guinness, who opened his own brewery and brewed a denser and burnt version of porter, which became known as Stout Porter (i.e. strong porter), and then the word "porter" in the name disappeared over time. Moreover, modern stouts are on average less strong than modern porters. In stouts, in addition to malt, roasted barley is also added, which creates a certain coffee character.

Characteristics: black color, creamy foam (often served in versions with nitrogen gassing, where nitrogen forms an ultra-dense head of foam). Taste with aroma should be reminiscent of cold coffee without sugar. Dry, well attenuated, with burnt and hoppy bitterness.

Examples: Guinness Draft, Guinness Extra Stout, Murphy's Irish Stout, O'Hara's Leann Follain, Beamish Stout, etc.

English Stout

An English, slightly more complex version of the stout. Generally sweeter and more varied than a dry Irish stout. Here, in addition to coffee, you can also find shades of milk chocolate, and crumbly biscuits, and hoppy florals. There are variations such as Milk Stout (sweet stout with lactose added) and Oatmeal Stout (with oats in the composition).

Examples: Hook Norton Double Stout, Brains Black, Marston's Oyster Stout, Young's Double Chocolate Stout, etc.

Russian Imperial Stout

English strong burnt ale was very loved in St. Petersburg at the imperial court. In order for the beer to survive the journey from London across the Baltic Sea without problems (during which it pumps and freezes), it was made very dense, respectively, it fermented to an impressive fortress. They also added more hops (which are a natural preservative), so the bitterness levels in the beer were high. Nowadays, beer in this style is called Russian imperial stout.

Characteristic features: everything that is in the taste and aroma of English and Irish stouts must be multiplied by, like, three. The beer is very bright, powerful, reminiscent of melted dark chocolate with hints of raisins, prunes, licorice, dark grapes, vanilla. In samples aged for several years, shades of leather belts and port wine appear.

Examples: Samuel Smith Imperial Stout, Thornbridge St Petersburg Imperial Stout, North Coast Old Rasputin Imperial Stout, Great Divide Yeti etc.

A paradox: today there is no Russian imperial stout in Russia, it is not brewed here and it is not brought here. But in the USA this style is wildly popular, and many of the best examples are produced there.

Baltic Porter

Since we have already sailed out of the port of London with a Russian imperial stout, we will conclude with English ales. I'll tell you better about the style that appeared in the Russian Empire in the footsteps of English porters and stouts - the Baltic porter. The beer recipe in this style largely repeats the imperial stouts, but this beer is fermented not like ale, but like a lager! Still, Russia has a strong culture of lager brewing, unlike ales in the UK. It turned out such a funny hybrid: porter-lager, which today is historically brewed mainly in the countries of the former Russian Empire.

Characteristic features: color from dark ruby ​​to deep black. Complex coffee-chocolate taste with hints of liquorice and raisins, liquor, often with noticeable hop bitterness. It differs from ales in a somewhat harsher and “cleaner” taste with a minimum of esters.

Examples: excellent samples are brewed in Russia, but since I promised not to mention anything Russian ...)) then Alivarya Porter, Lvivske Porter, Zywiec Porter, Sinebrychoff Porter, Aldaris Porteris, etc. will serve as examples.

And now let's move to another realm of ales - to Belgium. Well, if Germany or the Czech Republic are suitable for those who simply simply drink ordinary beer, then Belgium is a real paradise for beer gourmets. Let's start with the simplest thing that the Belgians can offer us.

Belgian Blonde / Belgian Pale Ale

The style developed in the middle of the 19th century under the influence of both English pale ales and the then trendy sparkling pale lagers. Modern blondes are fermented with Belgian yeast, which gives just a huge amount of spicy esters.

Characteristics: Generally filtered and clear, amber to copper in color. Aroma is spicy, with fruity esters like banana or pear. The taste is also fruity, malty, caramel, with orange sourness and low to medium hop bitterness. Overall, an easy-to-drink spiced pale ale.

Examples: Leffe Blonde, Grimbergen Blonde, De Koninck, Augustijn Blonde, etc.

Belgian dowel / double (Belgian Dubbel)

Dowel, i.e. a double beer, historically brewed in monasteries since the Middle Ages. Traditionally, dark malts are used in the dowels, and the beer is fermented with Belgian "spicy" yeast strains, which makes it possible to achieve all sorts of fruit and berry flavors.

Characteristic features: color from amber to deep ruby, aroma of dark fruits with a bias towards jam and toffee. On the palate, ethereal sweetness, spiciness, dried fruits and a characteristic Belgian “candy taste”. There is little hop bitterness, usually hops are expressed only as astringency.

Examples: Westmalle Dubbel, Corsendonk Pater Dubbel Ale, Brugse Zot Dubbel, Grimbergen Dubbel, Bornem Dubbel etc.

Belgian tripel / triple (Belgian Tripel)

Already by the name of the style it is clear that we are talking about an even denser and brighter ale than dowel. This beer came from the Belgian monasteries.

Characteristic features: oddly enough, but the color of the tripels is usually lighter than that of the dowels. This is due to the fact that light malts are the basis here. The aroma is bright and refreshing: citrus sourness, pear, pastries, apple jam, etc. The taste is fruit and berry (pear, apple, grape), very spicy and ethereal. Creamy-dense beer body. With a relatively high strength, alcohol is not felt in the taste, it can only be expressed in a slight warming sensation on the larynx, as in wines.

Examples: Westmalle Tripel, Affligem Tripel, Tripel Karmeliet, Straffe Hendrik Tripel, La Guillotine, etc.

Belgian Strong Ale

We continue to gain power)) Such varieties in Belgium itself are often referred to as "quadrupelle", i.e. fourth beer. It's funny, but compared to tripels, there is no longer an increase in strength (alcohol content is on a par with tripels), but an increase in the brightness of taste.

Characteristics: the color can be any, as well as transparency (although among the strong Belgians, unfiltered varieties with post-fermentation right in the bottle are most often found). Like dowels with triplets, here all the flavors revolve around ripe juicy fruits, pastries, jam, peppers and spices, caramel sweets and other sweets. A very dense, very bright beer that should be savored in small sips.

Examples: Chimay Grande Reserve, Delirium Tremens, Piraat, Pauwel Kwak, Gulden Draak, etc.

Blanche / Witbier (Belgian Blanche / Witbier)

Traditional Belgian ale based on barley malt and unmalted (not germinated) wheat with the addition of citrus zest and coriander. By the middle of the 20th century, it was completely smothered by newfangled pale lagers and ceased to exist. Luckily, about 30 years after that, a Belgian enthusiast named Pierre Celis relaunched the production of this beer in the village of Hoogarden and started promoting it. The result is known to all of you)) Since then, however, the brand itself was bought by the beer giant SanInbev and strongly opops beer, and Pierre himself went to the USA and set up the production of blanches there. But the style is alive again, and many thanks to grandfather Pierre (now deceased) for this!

Distinctive features: Straw color, cloudy from yeast. The aroma is sour-citrus, with a crumb of white bread and recognizable notes of coriander. The taste is refreshing, also orange-coriander-wheat, easy to drink.

Examples: Hoegaarden Original, Blanche de Bruxelles, Blanche de Namur, Blanche des Neiges, Asterie Blanche, etc.

Lambic

Lambic (with the accent on the last syllable) is a spontaneously fermented beer. This means that they do not add a pure culture of brewer's yeast to the wort, but allow it to ferment spontaneously, because billions of wild yeasts are already flying around us. They live on berries, on fruits (remember the white coating on grapes?), and just everywhere. The most suitable yeast for the fermentation of beer wort lives in the valley of the Senna River - it is enough to put it out at night under the open sky. Together with yeast, a variety of lactobacilli and acetic acid bacteria enter the wort, and all of them together give a unique bouquet. By the way, before the discovery of the existence of yeast and the development of pure culture in the 19th century, all beer was lambic to some extent.

Aroma: A distinctly sour/acidic aroma often dominates in young beers, but can soften during aging as it blends with aromas that are described as barnyard, earthy, goat, hay, horsey, and horse blanket. Mild oak and/or citrus aromas are considered suitable.
Flavor: Young examples are often perceptibly sour and/or milky, but aging can more balance this character with malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in older examples, where they are reminiscent of apples or other pale fruits, rhubarb or honey. Sometimes there is a slight oaky or citrus flavor (often grapefruit). An enteric, smoky, or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor."

Examples: Cantillon Iris, Cantillon Bruocsella (1900) Grand Cru, De Struise Dirty Horse, Girardin Rare Vos, etc.

Since lambic must be aged for several years before it can be drunk, the Belgians came up with the idea of ​​blending young and aged lambic, thereby creating new shades. By the way, a beer with an aging of less than one year is considered a young lambic)) Unfortunately, I haven’t tasted real gueuzes either, because we simply don’t sell them here, so I’ll take a quote again to describe it.

“Flavor: Moderately sour/acidic character classically balanced with malt, wheat and barnyard characteristics. A slight, additional sweetness may be present, but higher levels are uncharacteristic. While some versions may be more dominantly sour/sour, balance is key and makes for a good guez. A variety of fruity flavors are usually present, and a honey-like character may be present. Sometimes there is a mild vanilla and/or oak flavor."

They say that you need to grow up to gyoza, and an unprepared person will not find any sourness in such beer. He will find a vigorous, acetic, all-consuming sourness))) But good gueuzes are valued (as, for example, brut is valued in wines) precisely for the variety of shades that balance with this acid.

Examples: Drie Fonteinen Oude Geuze, Oude Gueuze Tilquin a L "Ancienne, Cantillon Cuvee Des Champions, Boon Oude Gueuze, etc.

Fruit Lambic

Another way to smooth out the sourness in young lambics is to blend them with fruit and berry juices. The most famous combination with cherries is called "shout" (Kriek - cherry), the second most popular - framboise (Framboise - raspberry). By the way, Belgian varieties with such names are now sold in Russia

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Types and varieties of beer

Types of ales from different classifications that are added to the Pale Ale view:
• Bitter (Bitter). This group includes bitter beers. Color from light yellow to brown. All of them have a slight bitterness and are usually bottled. For cooking, a large amount of hops and light peeled barley are used, which gives the beer a wonderful hoppy taste and a bright aftertaste. There are also varieties of Light Bitter (Light Bitters). These light bitters contain less than 3% alcohol and are lighter in color.
• Golden ale (Golden Ale). In the late 1980s, English brewers were able to make good money on golden ales. Golden ales were originally aimed at a younger target audience, with the goal of taking some of the market away from lagers. Golden ales are characterized by a light palette of colors - straw, yellow, gold, amber.
• Pale Ale and Indian Pale Ale (Pale Ale or IPA). The line of standard pale ales (Pale Ale) is dominated by a low percentage of alcohol - about 4% and slightly higher. Taste and aroma gives fruity, floral and spicy tones. Indian pale ale (India Pale Ale) appeared in the 18th century, when India was a colony of England. The colonial army in those days was in dire need of beer supplies from England.

Brown Ale (brown ale)

Brown ales preferably use dark malts and a moderate amount of hops and the beer is not bitter. These beers should appeal to non-bitter beer lovers.

Types of ales from different classifications that are added to the Brown Ale look:
• Mild. This is a traditional British ale. It has a characteristic brown color. It is made from well-roasted barley or malt. It has a fairly low alcohol content - no more than three and a half percent. But there are also stronger (non-traditional) versions of Mild that are not widely used.
• Scottish Beers. Scottish beers have historically been dominated by dark hues. Compared to the British versions, they were sweeter and used fewer hops.
• Brown Ale. A dark amber or brown beer.
• Old ale (Old Ale). Contrary to its name, Old Ale does not contain a large percentage of alcohol (no more than 4%). And he got his name because of the long exposure time. Although, some modern recipes allow you to get ale with a strength of up to six percent. Darker versions of old ales are dominated by malt tones, while lighter varieties are spicy and tart.
• Barley Wine. Pretty unique beer. Despite its name, it is beer, not wine. It has a high density and has a high alcohol content - from 8 percent. Some varieties of Barley Wine contain up to 10-12% alcohol. The beer looks dark garnet color, has a pleasant wine taste. The aging period of such beer is from one and a half to two years.

Stout and Porter

First there was the porter. Then a stout was "stained" out of it, which was essentially a strong porter. Then they switched places. Briefly, the story goes something like this, although many opinions can be sketched out about the fact that one variety uses only dark malt, and the other uses roasted or something like that. There is only one result: according to taste, beer can be subjectively attributed to one or another type, but I personally did not find objective reasons to say that if the label says "porter", and this is exactly "stout" (or vice versa). So I see no point in dividing them into two different types.

Nevertheless, I will leave the paragraphs with the description of porter and stout in order to supplement, since the interest and popularity of these beer directions is obvious.

Porter is a strong dark beer that has a roasted malt flavor with a fruity undertone. Porter beer gets its name from the word Porter's Ale, literally translated as "porters' ale".

For the first time the idea to make such a beer came to the London brewer Ralph Harwood (Ralph Harwood). He simply mixed three other popular varieties and gave it the name "Entire Butt". Unfortunately, the original beer recipe has not survived to our time.

It is assumed that three types of beer were mixed in the process - dense dark, light and light beers. The first varieties of porter were distinguished by their high density and high alcohol content. They became the drink of choice for dockers and porters in the 18th century. Porter is recommended to be served chilled with seafood.

Stout is the darkest type of beer. They have a strong hop flavor. In the manufacture of a mixture of regular and roasted malt.

Stout is a purely English drink and is hardly brewed in other countries. It was the experiments with porter and roasted malt that led to the emergence of Stout. The darkest variety of Stout is Extra Stout, which is produced by Guinnes.

Lagerbier is a very common type of beer in the world, which matures during storage. Bottom-fermenting yeast is used in the production of Lager-type beer.

At zero degrees, it is exposed and saturated with oxygen. It is this temperature that prevents the beer from oxidizing. Under such conditions, the must ferments for a week.

The beer is then fermented and matured at a low temperature. Then the beer remains filtered and bottled. Bottled beer can still undergo a process of pasteurization and fine filtration. This is done to increase the shelf life.

Lager beers can be divided into two broad types: light lager and dark lager. There is also an amber lager, but it seems to me that any amber lager can be sidelined with either a light lager or a dark lager without catastrophic losses for society.

There is also a side, but it's just beer of any type or kind, only strong: you see, that's another reason for separation ...

Pale lager

Light lager is exactly the beer that represents the vast majority of humanity when they hear the word "beer".

Styles of pale lagers that are added to this type of beer:
• Eurolager. A highly attenuated pale lager without strong flavors, generally well balanced and high in carbonation. Served cold, it refreshes and quenches thirst.
• Czech light lager. A dense, dark, malty Czech lager with a toasty character that ranges from almost non-existent to quite pronounced. A malt profile with an interesting and complex taste, with varying levels of hopping allowing for a wide range of interpretations.
• Munich helles. A clean, malty, golden-colored German lager with a mild, grainy-sweet malt flavor and a soft, dry finish. Subtle spicy, floral or herbal hop notes and restrained bitterness help balance the beer to be malty but not sweet, keeping the beer a refreshing everyday drink.
• Czech light premium lager. A rich, characterful Czech pale lager with a pronounced malty hop character and a long, rounded finish. Complex but well balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, the bitterness is noticeable, but clean and without harshness, giving drinkability and roundness.
• German Pils. A light-bodied, heavily attenuated, golden-colored German beer that exhibits a very persistent head and an elegant floral hop aroma. Refreshing and clean, German Pils showcases the highest quality German malts and hops.
• ... and others

dark lager

Dark lager is a bottom-fermented beer, characterized by a distinct aroma of roasted malt, caramel notes in the bouquet.

Styles of dark lagers from different classifications that are added to this type of beer:
• International dark lager. A darker and somewhat sweeter version of an international pale lager with slightly fuller body and flavor, but just as much restrained bitterness. Low bitterness makes malt the main flavor element, and low hop levels contribute very little to the balance.
• Czech dark lager. Lighter-bodied, rich, refreshing, hoppy, bitter Czech pale lager has the familiar flavors of stronger Czech premium lager (Pilsen-type), but with less alcohol, lighter body, and slightly less intensity.
• Munich Dunkel. Characterized by the depth, richness and complexity typical of dark Munich malts, combined with Maillard reaction products. Deep, bready and toasty, often with chocolate flavors in fresh examples, but never hard, fried or tart. A beer with a decidedly malty balance, yet easy to drink.
• Schwarzbier. A dark German lager that balances toasty yet mild malt flavors with moderate hop bitterness. The lighter body, dryness and lack of hard, burnt or heavy aftertaste make the beer quite drinkable.
• Dark side. A strong dark malty German lager with an emphasis on the malty and toasty qualities of continental malts without a sweet finish.
• ... and others

And in Europe there are still independent types of beer, such as lambic. This is a type of Belgian beer, for the production of which they use the method of spontaneous fermentation in barrels where the wine was previously aged.

For its preparation, unsprouted wheat grains and barley malt are used. The hops used to make this type of beer must be aged for at least three years. This contributes to the reduction of bitterness and aroma, which are not acceptable for this type of beer.

The must after boiling is poured into wine barrels. The walls of the barrels contain wild yeast, which, when interacting with the wort and air, start the fermentation process.

The main fermentation process lasts about a week. Further, the beer must be aged for several years. Most of the Lambic beers sold are a mix of different beers. Younger beers are usually mixed with older beers to get the right taste.

Wheat beer

Wheat beer is very popular in Southern Germany and Bavaria. It is usually unfiltered and light.
The most famous sort of such unfiltered beer is Hefeweizen.

According to beer lovers, it has a more “dense” consistency. Pasteurization of beer greatly degrades its quality, but significantly increases its shelf life. Therefore, true lovers of this intoxicating drink prefer unpasteurized beer.

There is also a sort of filtered wheat beer - Kristallweizen and dark beer Dunkelweizen.

This beer is top-fermented and has a pronounced fruity taste. For its preparation, different varieties of light wheat and light barley malt are mixed in a proportion of 75 and 25 percent.

It also uses a mixture of aromatic and bitter hops grown in Hallertau.

I would like to say about the type of beer that is called white beer - it is witbier. This wheat beer is produced in Flanders.

Berlin white beer (Berliner Weisse) has a very interesting taste and aroma.

Many connoisseurs of this drink compare it with some varieties of sparkling wines. The alcohol content of wheat beer ranges from five to five and a half percent.

A characteristic feature of wheat beer is the large amount of foam that forms when pouring beer. Therefore, before pouring beer, glasses have to be washed in cold water, which helps a little to contain the foam.

There are various traditions of pouring such beer. According to some, the beer glass should be tilted and the beer poured into it slowly. According to others, the glass should be put on top of the neck of the bottle and quickly turned over.

Hybrid beers

Hybrid beers are also widely used. Hybrid beers are the fruit of long selection and sampling in various combinations of ingredients and various constituents.

A separate category - special beers, includes beers that include various additives and have almost similar fermentation methods. The colors of such beer can vary from red to dark.

In fact, the color of the beer directly depends on how strongly the malt is roasted and on its quantity. Basically, roasted malt is used in the production of dark beer.

The most famous types of dark malt are Vienna, caramel, Munich, roasted and chocolate.

Non-alcoholic beer still contains alcohol and it is approximately from 0.2 to 1.0% alcohol. Non-alcoholic beer is produced according to several technologies. Due to the complexity of the preparation technology, its cost is much higher than the usual alcoholic one.

Some beer connoisseurs prefer altbier, pilsner, kölsch, green beer, half beer and kanun.

Eve beer was brewed on Michaelmas Day, or any other holiday (the eve of some date).

- translated from German means old beer. This is a sort of dark beer, for the preparation of which the technologies of top or traditional bottom fermentation are used, depending on the recipe. The alcohol content of Altbier is around 4.8%. In Germany, the most famous Altbier is brewed at the Diebels factory.

- literal translation "Pilsen". The beer is named after the Czech town of Pilsen. Belongs to the type of lager, carried out by the method of bottom fermentation.

- German light filtered beer from Cologne, density 11-14%. The beer has a characteristic yellow color palette. The beer stands out with a lighter and less intense hop flavor than Altbier.

green beer is a traditional Irish drink. This beer was drunk on St. Patrick's Day in Ireland. The green color of the beer comes from natural food coloring - lime.

Most green beers have an alcohol content of three to six percent.

Half beer - a light beer drink, from which it was almost impossible to get drunk, since during the manufacturing process it was diluted with 2 times more water than in the main recipe.

It was popular in Russia until the 19th century. Half beer was any liquid light beer. Saltykov-Shchedrin once wrote about half a beer. Rumor has it that Catherine the Second was a half-beer lover.

Beer is one of the most popular alcoholic beverages. It is made from malt, which is created by germinating barley seeds. The composition of high-quality beer explains the presence of a large amount of vitamins and trace elements in it. Whatever 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 it is very difficult to understand a large number of varieties and brands of beer. But there are certain quality standards and time-tested products from the best manufacturers.

A bit of history

Where did this amazing drink - beer - come from? Its varieties are very numerous today. Since ancient times, it has been mentioned in folklore along with honey. It was perceived as a simple drink and was not associated with alcohol. At first, the term "beer" meant any alcoholic drink created artificially. Then Ol appeared. This is a drink that resembles beer, but thicker and stronger. It was prepared on the basis of barley, hops, wormwood, potions and herbs. It is believed that beer owes its existence to bakery. The drink was not immediately recognized. 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 a permit for brewing and began to expand its production. Initially, beer was made by fermentation and warm water. It was produced in large quantities. They brewed beer on major holidays, and the whole community participated in this. The advantages of the drink were considered affordable raw materials and tax exemption. But the complexity of the process did not add to its popularity.

A few facts

The composition of beer includes many useful substances that are preserved during the brewing process. Especially a lot of vitamin B in it. This drink contains carbon dioxide, which helps to speed up blood supply and kidney function. Beer includes about 30 trace elements and minerals. They are contained in malt, the initial raw material. But, of course, there are harmful substances in the foamy drink that are contraindicated in large quantities, especially for pregnant women and children. And in general, 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 mean anything to many. We are accustomed to buying a drink that tastes familiar 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 technology of preparation 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 produced by alcoholic fermentation. Hops, barley malt and water are used as raw materials. The rich color of the drink is due to the high degree of roasting of the malt and its quantity. For the preparation of such beer, caramel dark malt is taken.

It is worth noting that during roasting it loses the enzymes that are needed to sugar the wort. Therefore, dark beers are always produced using raw materials used for the production of light drinks. A distinctive feature of this species is a characteristic malt flavor 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

Stout beer is classified as a top-fermented beer. The color comes from the dark hops used in the production. Stout beer 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 hue. It is produced only in Britain and Belgium.

Porter is a strong, medium density beer. Initially, it was alcohol of three types: old ale, strong and weak beer. It was an unripe drink. Now bottom fermented with a dark color and a sweetish taste. And finally, March beer, which is made from heavily roasted malt. This drink matures the longest, contains more alcohol and has a viscous structure. This beer is strong.

Light beer

This species is characterized by a foamy structure, excellent aroma and softness of taste, although all these indicators depend on the variety. The composition of beer includes malt wort and brewer's yeast, which contribute to the fermentation process. The drink has a pronounced hop bitterness. For cooking, 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 largely depends on the technology of its preparation. This process begins with the germination of cereal plants, usually barley is taken. Then the sprouts are cleaned and dried. After that, the malt is crushed and mixed with water. As a result, the starch is broken down and the desired sugar level is reached. Now proceed to extract the wort. To do this, the resulting mixture is filtered. Next, hops are added to the wort and the drink is boiled. In the process, the hops give off some of the oils and resins that make the beer aromatic and tasty. This is followed by the separation of the remains of hops and barley, or the clarification of the wort. It is then pumped into a fermentation tank, whereby the wort is saturated with the oxygen necessary for the fermentation process and brewer's yeast is added. After a few weeks or even months (depending on the variety), maturation occurs. It turns out unfiltered beer.

Such a drink is stored for a very short time and is called alive. As a result of filtration, yeast residues 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, as many believe, the taste of beer is reduced from this. Pasteurization is used to fill the drink into cans and bottles.

Wheat beer

This is a beer that is brewed with wheat malt. In some countries, wheat is used for this, which has not sprouted. This drink is considered ideal for drinking in the summer, in the heat. Beer names contain the phrase Weiss beer. It quenches thirst well, has a delicious aroma, abundant foam and citrus notes.

There are three types. Germanic - called Weisen or Weissbier. The Belgian drink is witbier. The third type is sour wheat beer. Here you can highlight the German Weiss or Gose and Belgian lambic. Each variety is distinguished by its unique taste and aroma, which depend on the technology of preparation.

Classification by processing method

Here they allocate which is stored from 8 to 30 days, depending on whether it is a light drink or a dark one. If stabilizers are added, then the shelf life increases to three months. The use of preservatives increases this figure to one year. Pasteurized beer goes through additional processing steps. The deflated drink is subjected to cold sterilization.

camp varieties

This is a special one that is flavored with fruits. The product is distinguished by a cooking technology similar to the production of wine. The best beers are light-coloured beers, although dark beers are also found. A small amount of hops is used in production, so the product has a light and mild taste. Many Pilsner, Bocks, Doppelbocks beers are referred to as lager beers. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually took over the market, displacing many wheat variants.

Porter

Porter is a beer made from three types of ale: mature, young and light. So says authoritative brewing documentation. Mixing drinks with different degrees of maturity has created a product with a pleasant and moderate taste. In the beginning, this beer was very strong. The technology of its preparation was not particularly thorough.

The popularity of the drink began to decline, and it was replaced by ale and lager varieties. But with the development of home breweries, there was a revival of porter, 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 from Schmikbirwerk brewery

Finding quality beer is not easy. The manufacturer must comply with the technology and use only the best ingredients. However, the small brewery Schmikbirwerk, located in the Vladimir region, produces only the best drinks. All ingredients are sourced 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 on tap. Live yeast bacteria continue to live even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and more original taste due to the yeast sediment. Although yeast is not used. This product has a short shelf life, so it is impossible to 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 sourness and sweet, caramel hues. This beer is not a strong alcohol. We can say that this is a drink for true connoisseurs.

Bock, or bock-beer

This is a strong drink of Bavarian origin. low fermentation, which matures additionally for several months in special refrigerators. Here you can select varieties: Maibock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperature, part of the water freezes out and the strength of the drink increases. The Dornbusch Bock variety is produced in compliance with all the traditions of the monasteries of Munich. Harpoon Maibock is a bock beer classic. This variety has a rich chestnut color, excellent taste with a hint of malt and hops.

Guez beer

This is a special beer that looks and tastes like champagne. The best Belgian brewers use the technology of champagne production. This is a combination of young and old lambics (spontaneously fermented beer), which, in the process of repeated fermentation, creates an extraordinary taste. The drink is poured into special bottles with a concave bottom. Thanks to a special closure method, the products resemble sparkling wine bottles.

The beer is then aged for another 2 years. It turns out a highly carbonated, sparkling and slightly cloudy drink. It has a slightly tart aroma and a slightly sour taste with fruity undertones. The most popular gueuze varieties are Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze. They must be refrigerated before use. Pour the drink into champagne glasses or other similar utensils.

smoked beer

These varieties are very rare. Green malt is dried over an open fire using beech wood. This is where the smoky flavor comes from. These beers are usually dark in color and resemble Oktoberfestbier. Sometimes they use malt dried on a peat fire. But from this the taste of beer becomes different. The best brands of smoked beer are Rogue's Smoke Ale, Aecht Schlenkerla Rauchbier Marzen & Ur-Bock, Jinx. These manufacturers maintain all production traditions and use only the best raw materials.

Numerous brands and varieties of beer - this is a chance to discover the bright notes of a foamy drink, choosing for yourself the type that will fully satisfy all preferences and taste preferences.