Dark beer of increased strength crossword puzzle 6 letters. Beer: varieties and their description. Famous brands and the best beers. Live beer from Schmikbirwerk brewery

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 it's about quality product, which 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 products from the best manufacturers time-tested.

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 religious ceremonies beer (strong).

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 is in the foamy drink and harmful substances, which 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. Saturated color drink due to the high degree of roasting of 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. 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 - strong beer, medium density. 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 resurgence of porter, and today it occupies a worthy place in total mass 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 the water is taken from the 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.

Dark beer is a low-alcohol drink made from roasted malt, water, yeast and hops. It got its name from its characteristic color. There is a direct relationship. The more roasted malt in the feedstock, the darker the beer will be.

There are a huge number of varieties of dark foamy drink. They are united by moderate hop bitterness and pronounced malt flavor. But they still have much more differences. It is rare that a fan of an intoxicating drink says that he loves all dark beers. Usually, specific varieties are chosen: stout, porter, and so on.

Especially for you, I have prepared the most full list varieties and types of dark beer. The opinions of experts on the classification of such alcohol, as they say, differ greatly. Why? The fact is that there is simply no complete generally accepted classification. In my opinion, the principle of division should be exclusively the color of the foamy drink.

Current classification

1. Porter. This is one of the classic beers. It is characterized by sweetness in taste, high density and pronounced malty aroma. Porter is often referred to as a winter beer. This is due to the fact that in many European countries this intoxicating drink is drunk in winter. Depending on the manufacturer, it may contain from 4 to 10% ethyl alcohol.

Porter was first brewed in England in the early 18th century. Due to its nutritional properties, it was initially positioned as a cheap alcohol for people engaged in heavy physical labor. However, over time it began to be considered a more respectable drink.

Porter was incredibly popular in Russian Empire. He was favored by many aristocrats. Many members of the imperial family also singled out him.

2. El. This is one of the oldest beers in the world. Some scientists believe that it was with him that the glorious began. There are versions that the ancient Sumerians began to cook it 7 thousand years ago.

Subsequently, ale spread widely to Foggy Albion and in Belgium. It has been brewed in England since at least the 15th century.

El manages to perfectly combine some sweetness and spicy bitterness. Its strength fluctuates between 6 and 12 degrees. However, stronger brands are also produced in England.

3. Stout. It is currently one of the most popular dark beers. Its recipe contains not only roasted, but also caramelized barley malt. The strength of such a foamy drink is usually 4-6 degrees.

Most people love stouts for their amazing lightness. This quality looks especially incredible when we think about its density and rich dark color.

The stout has recently emerged from the porter category. For quite a long time, it was considered one of its subspecies.

The most popular brand of stout is Irish Guinness (Guinness).

4. Schwarzbier or black beer. It is a dark brown drink with a viscous structure, persistent creamy foam and a pleasant malty aroma. Black beer is loved for its soft rich taste that never seems overly harsh.

If you pour a schwarzbier into a glass, it will be impossible to distinguish it from an English ale. However, this is only a superficial resemblance. Surprisingly, chocolate, coffee and vanilla undertones are felt in its taste.

Black beer is traditionally brewed in Germany. Moreover, a huge number of Germans consider Schwarzbier to be the main foamy drink in their country.

5. . The main feature of its production is the use of smoked barley malt in the production. This is what gives it an unforgettable taste.

The best smoked beer comes from the Schlenkerla brewery in the small German town of Bamberg. This alcohol is world famous.

Among its varieties, March, lean, curly and oak beers can be distinguished.

6. Altbier. This dark beer is also produced in Germany. For this beer variety, the main city is, without a doubt, Düsseldorf. Altbier is a top-fermented drink with a strength of up to 5 degrees. Hops reign supreme in its intense taste.

7. Munich Dunkel or Munich dark. This spirit has a dark amber hue. Fresh rye bread plays the main role in its bouquet. Munich Dunkel is a classic dark German beer.

8. Dark American Lager Dark American lagers are made primarily for the US domestic market. They differ in an unusual taste, which is given to them by the rice and corn included in the composition. This variety is practically not bitter in taste.

9. Barley wine or Barley wine. This is a beer exotic. Barley wine stands out high density and the same alcohol content.

Top Brands

I think it would be wrong to stop by listing the main types of dark beer. Agree, it is useless to come to our average store and ask to sell, say, Albir. At best, you simply will not understand. Therefore, I present to your attention best brands draft and bottled dark beer:

• Velkopopovicky Kozel Cerny (Velkopopovicky goat);
• AndechsWeissbier Dunkel (Andechs Weissbier);
• Belhaven Black Scottish Stout (Belhaven);
• Grimbergen Double-Ambree (Grimbergen);
• Genevieve deBrabant Double (Genevieve);
• Paulaner Hefe-Weissbier Dunkel (Paulaner);
• Guinness Original (Guinness);
• Krusovice Cerne (Krusovice);
• Tuborg Black (Tuborg).

Write in the comments what is your favorite dark beer.

Beer is an ancient drink known since Ancient Egypt, Babylon, China during the Shang Dynasty. Currently, there are many types and varieties of beer, which will be discussed in this topic.

Few people know that beer is classified not only by color, but also by the method of fermentation. There are 2 types of beer according to the fermentation method:

1. El- ferments at relatively high temperature(15-25 °C) using top fermenting yeast. Ales often have a fruity flavor, usually they have a high alcohol content. Ale has been known in England since at least the 15th century, a similar drink without hops was brewed as early as the 7th century. It usually takes 3 to 4 weeks to make an ale, however some varieties can take up to 4 months. The Sumerians are believed to have discovered beer around 3000 BC. e. They made ale faster than they do now because they didn't add hops to it. Light beers take longer to brew than ales and are less sweet. Before hops were brought to England from the Netherlands in the 15th century, the word "ale" was used exclusively in relation to drinks obtained by fermentation without hops. For a drink with the addition of hops, the word beer gradually took root. Beer needs a bittering agent to balance the sweetness of the malt and also acts as a preservative. Gruit, a mixture of herbs and/or spices that was boiled in wort instead of hops, was commonly used in ale production. Ale was a very important drink in the Middle Ages and, along with bread, was considered an essential commodity. The word "el" could come from Old English (ealu), going back to the Proto-Indo-European root "alut", which means "witchcraft, magic, possession, intoxication"

Types and varieties of ale:

BITTER (Bitter) This group includes several varieties with a color from light yellow to light brown (fawn). All of them are dry, with a noticeable bitterness (aftertaste) and are popular as bottle varieties. For preparation, the lightest and most refined barley is used, giving light malt, and a relatively large amount of hops, which gives the drink a specific hoppy taste.

PORTER A dark strong dense beer with a strong hop flavor. In London's Ale-Houses in the early 18th century, it was popular to order a pint (568 grams) of "Three threads", which meant a mixture of three varieties - ale, beer and twopenny (a strong beer that cost twopence a quart). Around 1720, the brewer Harwood had the idea to make a beer that combined the tastes of all three varieties. He named this beer "Entire". Within a few years, the beer acquired the name PORTER, short for Porter's Ale - porters' ale, as it was especially popular with the latter.


STOUT (Stout) A group of the darkest beers, prepared from a mixture of regular and roasted malt and has a strong hop flavor. STOUT is predominantly an English drink and is generally not brewed anywhere else. Of the STOUT group, the darkest variety is Extra Stout, which, by the way, includes the great GUINNESS

BARLEY WINE (Barley Wine) Quite an unusual beer with a very high alcohol content and high gravity. It has a dark pomegranate color and wine taste.

2. Lager- the most popular and widespread type of beer in the world. A typical technology for making lager is that the brewed beer wort is cooled, yeast is added and pumped into a tank, where the wort ferments for about a week. At the same time, a certain temperature is maintained to prevent oxidation. Then the yeast is separated and the beer is sent for secondary fermentation in tanks under excess pressure of carbon dioxide. Fermentation and maturation of beer at low temperature lasts from 20 to 120 days, sometimes more. Then the beer is filtered and poured into vessels (barrels, bottles, cans, etc.). Bottled beer is often pasteurized or fine-filtered to increase shelf life. The usual color of the lager is light yellow, but there are also dark varieties.

Exist different types Lagers: Light lager, Pilsner, European Amber Lager, Dark Lager, Bock


Variety of lager BOCK (side) Traditionally made in Germany at the end of the harvest, when both barley and hops are at "full strength". Beer rests throughout the winter and is the main drink at the Spring Festival. BOCK comes in light (helles) and dark (dunkles). The strongest beer is called "double" (doppelbock)


One type of Lager RAUCH (Smoked) A beer with a smoky flavor, which gives the beer malt, roasted over a fire from burning beech wood. Distributed in the Bamberg region of Germany. Served exclusively with smoked meat or barbecue, with rye bread and spicy cheeses

A popular type of Lager is DRAFT (DRAUGHT), which means beer from a barrel, not pasteurized. Some breweries fill it in cans or bottles, but transport it in refrigerated containers or subject it to fine cleaning instead of pasteurization. WARSTEINER in any container - unpasteurized beer!

Lager varieties also include our popular ICE BEER (Ice Beer). Light beer, which after the end of the boil, but before the final fermentation, is quickly cooled to near freezing temperature. The formed ice crystals are removed and the result is a beer with almost twice the alcohol content of other types of light beer.

Some types of beer do not fit into the general classification, they are classified into separate types:

Wheat beer- in addition to the presence of wheat malt, it differs in that the method of fermentation in the bottle is used to make beer. As a rule, wheat beer is served unfiltered, so Weissbier is used instead of the name Weizenbier.

Wheat beer is considered a typical summer beer. It must be stored in a cool place. It is drunk chilled but not very cold, so that the complex taste qualities of such a beer can develop. For Crystalweizen recommend 7 - 8 °C, for light Hefeweizen 8 - 10 °C. Stronger dark varieties can be served on the table in a more "warm" form. Wheat beer is traditionally drunk from special, tall, slender glasses. The shape of the glass is chosen so that the bubbles of carbon dioxide slowly rise through the drink. This keeps the beer fresher for longer. The glasses have a massive heavy bottom, a narrow middle part, and a wide spherical top part. Traditionally, they clink glasses with the bottoms of stankans, not least for this reason they are made massive. Immediately before pouring, the glasses are washed in cold water to keep the strong head development that is characteristic of wheat beers under control. It has a long tradition (especially in Bavaria) to argue about how to properly pour beer into a glass. Some prefer to tilt the glass and carefully pour the beer into it. Others put a glass on a bottle and quickly knock it over.

There is also a special kind of beer - lambic. This is a Belgian self-fermented beer. This type of beer is fermented without the use of cultural yeasts using microorganisms present in the wort itself and entering it from the air. Lambic is made from barley malt and unsprouted wheat grains. Hops used to make lambic must be aged for at least three years to reduce the aroma and bitterness that is undesirable in lambic. Mort Subite Gueuze Lambic is often sold in 0.33 corked bottles (which can be returned). Raspberry and cherry (Kriek) beers are also produced. Its fortress is 4-4.5%. According to some Belgians, the beer sits in open barrels for some time and special spiders weave their webs over them. Spiders fall into the barrels from time to time and give it a unique taste. Perhaps this secret does not allow you to make this beer away from Belgium.

The main feature of lambics is the so-called spontaneous fermentation of beer wort. This means that no brewer's yeast is used in the production of lambics. Their role is played by a bacterium contained in the air of the Zenne River Valley region, located west of Brussels. There are only 6 producers of lambic beer. Based on lambic beer, several beautiful views beer: - kriek (adding fresh cherries) - frambose (adding raspberries) - faro (small amount of sugar) - goise/geuse (blend of young and old lambic) - oude goise - old lambic, 1/3/5/10 years old

There are also hybrid varieties and types of beer. Their preparation is associated with a combination of ingredients and technologies characteristic of different types beer. The classification of beer by color is common in Russia and Ukraine, as well as in some other European countries, such as Spain. There are dark, light, red and white beer.