Dark strong beer 6 letters. Beer: varieties and their description

03.12.2020

Dark beer is a low-alcoholic drink, which is made of fried malt, water, yeast and hops. It received its name according to the characteristic color. There is a direct dependence. The greater in the initial raw material of the fried malt, the darker it will be beer.

There is a huge number of varieties of a dark foam drink. They are united by a moderate hop bitterness and a pronounced malt taste. But they still have much more differences. Rarely what a fan of a hoping drink says he loves all the dark beer. Usually choose specific varieties: Stout, Porter and so on.

Especially for you, I prepared the most complete list of varieties and types of dark beer. The opinion of experts on the classification of such alcohol, which is called, differ greatly. Why? The fact is that a complete generally accepted classification simply does not exist. In my opinion, the principle of division should be exclusively the color of the foam drink.

Actual classification

1. Porter. This is one of the classic beer varieties. It characterizes sweetness in taste, high density and pronounced malt fragrance. Often, the porter is called winter beer. This is due to the fact that in many European countries, this crumpled drink is drunk in winter. Depending on the manufacturer, it may contain from 4 to 10% ethyl alcohol.

For the first time, Porter was welded in England at the beginning of the XVIII century. Thanks to its nutritional properties, it was originally positioned as a cheap alcohol for people engaged in severe physical labor. However, over time, he began to be considered a more respectable drink.

Porter was incredibly popular in the Russian Empire. He was given their preferences by many aristocrats. Many members of the imperial family also highlighted it.

2. El. This is one of the oldest beer varieties in the world. Some scientists believe that it was from him and a glorious began. The versions that his 7 thousand years ago began to boil ancient Sumerians.

Subsequently, El is widely spread on a foggy albion and in Belgium. In England, it is boiled, at least since the XV century.

El managers perfectly combine some sweetness and piquant mustard. His fortress fluctuates between 6 and 12 degrees. However, more strong stamps are produced in England.

3. Stout. Currently - this is one of the most popular varieties of dark beer. In his recipe, there is not only a burnt, but also caramel barley malt. The fortress of such a foam drink is usually 4-6 degrees.

Most people love stautes for amazing ease. This quality looks especially incredible when we remember its density and rich dark color.

We will not stand out from the porters not so long ago. Pretty for a long time, he was considered one of his subspecies.

The most popular brand of Stout is the Irish Guinness (Guinness).

4. Schwarzbir or black beer. It is a dark brown drink with a viscous structure, steep cream foam and a pleasant malt aroma. Black beer love for a soft rich taste that never seems unnecessary sharp.

If you pour Schwarzbir into a glass, it will be impossible to distinguish it from English. However, this is only external similarity. Surprisingly, chocolate, coffee and vanilla halftone are felt in his taste.

Black beer is traditionally boiled in Germany. Moreover, the huge number of Germans consider Schwarzbir to be the main foam drink in their own country.

five. . The main feature of its production is to use during the production of a sintered barley malt. That is what gives him an unforgettable taste.

The best smoked beer is produced on the brewer of Schlenkerla from the little German city of Bamberg. This alcohol has world fame.

Among his varieties, Martov, lean, curly and oak beer can be distinguished.

6. Altbir. This dark beer is also made in Germany. For this brewing variety, the main city, no doubt, is Düsseldorf. Altbir is a drink of riding fermentation with a fortress of up to 5 degrees. In his intense taste, Hop is puzzled.

7. Munich Dunkel or Munich Dark. This alcohol is peculiar to a dark amber tint. Fresh rye bread plays a major role in his bouquet. Munich Dunkel is a classic dark German beer.

8. Dark American Lager. Dark American laggers are mainly produced for the US domestic market. They are distinguished by an unusual taste that it gives part and corn. This variety practically does not taste.

9. Barley Wine or Barley Wine. This is already beer exotic. Barley Wine is highlighted in high density and the same alcohol content.

Best brands

I believe that it would be wrong to stop, listed 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 will simply not understand. Therefore, I propose to your attention the best brands of draft and bottle of dark beer:

VelkopOpovicky Kozel Cerny (Velkopopovitsky goat);
Andechsweissbier Dunkel (Andex Weissbyer);
Belhaven Black Scottish Stout (Belheven);
Grimbergen Double-Ambree (Grimbergen);
Genevieve Debrabant Double (Geneva);
Paulaner Hefe-WeissBier Dunkel (Paulenn);
Guinness Original (Guinness);
Krusovice Cerne (Crushovice);
Tuborg Black (Tiborg).

Write in the comments, what your favorite dark beer.

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

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

1. El. - It is retained at relatively high temperatures (15-25 ° C) using horse fermentation yeast. Eli often have a fruit flavor, usually in them an increased content of alcohol. In England, El is known, at least from the XV century, a similar drink without hops was cooked back in the VII century. Usually, the manufacture of ano is required from 3 to 4 weeks, but some species can take up to 4 months. It is believed that Sumerians opened a beer about 3,000 years BC. e. They did El faster than they do now, because Hop did not add to it. For the manufacture of light beer, you need more time than for ael, and it turns out less sweet. Before Ghvel was brought from the Netherlands in the XV century, the word "El" was used solely with respect to drinks obtained as a result of fermentation without hop. For the drink with the addition of hop, the word beer was gradually rooted. Beer is needed a component that gives mustard, in order to balance the sweetness of the malt, it also acts as a preservative. In the production of Ely, the Gruuth was used, a mixture of herbs and / or spices, which was cooked in the wort instead of hop. El was a very important drink in the Middle Ages, along with bread was considered a good need. The word "El" could come from ancient'Galian (Ealu), going to the Pyranceo-European Korean "Alut", under which it means "witchcraft, magic, possession, intoxication"

Views and varieties of Elya:

Bitter (bitter) To this group includes several varieties with color from light yellow to light brown (fawn). All of them are dry, with a noticeable mustache (aftertaste) and popular as bottled varieties. For cooking, the brightest and purified barley, giving a light malt, and a relatively large number of hops, which gives a drink specific black taste.

Porter (Porter) Dark strong dense beer with a strong hop taste. In the London "Houses of Ale" (Ale-House) at the beginning of the 18th century, it was popularly ordered by Pintu (568 grams) "Three Threads", which meant a mixture of three varieties - ale, beer and twopenny (strong beer, worth two pens per quart). At about 1720, the Harwood Brewer had an idea to prepare a beer that combines the taste of all three varieties. He called this beer "Entire". For several years, the beer acquired the name Porter, abbreviated from the Porter's Ale - El Porters, as it used the latest much popularity

Stout (Stout) A group of darker beer varieties is prepared from a mixture of ordinary and fried malt and has a strong black taste. Stout is predominantly an English drink and, mostly, no bigger is caught. From the Stout group, the darkest variety is Extra Stout, to which, by the way, also includes the Great Guinness

Barley Wine (Barley Wine) is a completely unusual beer grade with a very high alcohol content and high density. It has a dark garnet color and wine taste

2. Lager - The most popular and common type of beer. A typical lager manufacturing technology is cooled with a cooled beer cooled, add yeast and pumped into the tank where it wanders for about a week. At the same time, a certain temperature is maintained to prevent oxidation. Then the yeast is separated and beer sent to secondary fermentation in the capacity under the excess pressure of carbon dioxide. Ringing and ripening beer at low temperatures lasts from 20 to 120 days, sometimes more. Then beer is filtered and bottled into the vessels (barrels, bottles, cans, etc.). Bottle beer often pasteurize or use fine filtering to increase the shelf life. The usual color of the lager is light yellow, but there are also dark varieties.

There are different types of LAGER: Light Lager (Light Lager), Pilsner, European Amber Lager, Dark Lager (Dark Lager), Bock (Bock)

Grade Bock (side) Traditionally prepared in Germany at the end of harvesting, when barley, and hops have "full force." Beer is defended throughout the winter and is the main drink at the spring festival. Bock is light (Helles) and Dunkles. The most strong beer is called "Double" (Doppelbock)

One of the species of the lager Rauch (smoked) beer with a smoked flavor, which gives the beer malt, toasted on fire from burning beech wood. Distributed in the bamberg area in Germany. Served exclusively to smoked meat or kebab, with rye bread and sharp cheeses

Popular View of Lager - Draft (Draught), which means beer from barrel, not pasteurizes. Some brewery spill it into banks or bottles, but transported in refrigeration containers or subject to thin cleaning replacing pasteurization. Warsteiner in any container - unpasteurized beer!

The varieties of the Laghera also includes the popular Ice Beer (ice beer). Easy beer, which, after the end of the cooking, but to final fermentation, quickly cooled almost to the freezing temperature. Ice crystalline formed are removed and beer with almost double alcohol content compared to other types of light beer

Some beer varieties do not fit into general classification, they are classified into separate species:

Wheat beer - In addition to the presence of wheat malt, it is distinguished by the fact that the mixing method in the bottle is used to prepare beer. As a rule, wheat beer is served unfiltered, so instead of the name Weizenbier use WeissBier.

Wheat beer is considered a typical summer beer. It must be stored in a cool place. It is drinking cooled but not very cold so that the complex taste of such beer can develop. 7 - 8 ° C are recommended for crystallocene, for light chiefsen 8 - 10 ° C. The strongest dark varieties can be served on the table in a more "warm" form. Wheat beer traditionally drink from special, high, slender glasses. The shape of the glass is so selected so that carbon dioxide bubbles slowly climbed the drink. Thus, the beer will remain "fresh" longer. Clamps have a massive heavy bottom, a narrow middle part, and a wide spherical upper part. Locks traditionally by Donal Maskanov, not least for this reason they are made massive. Immediately before plotting, the glasses wash in cold water to keep under control the strong foam development, which is characteristic of wheat beer. There is a long tradition, (especially in Bavaria), has a dispute about how to properly pour beer in a glass. Some prefer to tilt the glass and carefully pour beer into it. Others wear a glass on a bottle and quickly overturn it.

There is also a special kind of beer - Lambik. This is a Belgian spontaneous fermentation beer. This type of beer is fermented without the use of cultural yeast with the help of microorganisms present in the very worsen and entering it from the air. For the preparation of a lambika is used barley malt and unpainted wheat grains. Hop, used for the transmission of lambic, should be brought out at least three years to reduce the flavor and bitterness, unwanted for a lamb. Mort Subite Gueuze Lambic beer is often sold in bottles of 0.33 with cortical cork (which can be passed). The raspberry and cherry (KRIEK) beer is also produced. His fortress 4-4.5%. According to some Belgians, beer some time stands in open barrels and we will fly special spiders over them. Spices from time to time fall into the barrels and give him a unique taste. Perhaps this secret and does not allow to make this beer away from Belgium

The main feature of the lambics is the so-called spontaneous fermentation of the beer wort. This means that in the production of lambics, beer yeast is not used. Their role is performed by bacterium contained in the air of the Zenne River Valley region, which is west of Brussels. There are only 6 manufacturers of beer lambic. Based on the beer Lambik, several beautiful types of beer are produced: - Creek (adding fresh cherry) - Frammboz (adding raspberry) - Faro (small quantity of sugar) - Gaize / Gez (Blend of the Young and Old Lambica) - Oude Goyuse - Old Lambik, 1 / 3/5/10 years exposure

There is also hybrid varieties and types of beer. Their preparation is associated with the combination of ingredients and technologies characteristic of different types of beer. Collectible beer classification is common in Russia and Ukraine, as well as in some other European countries, for example in Spain. Distinguish dark, bright, red and white beer.

Beer is one of the most popular alcoholic beverages. They produce it from malt, which create, germinating barley seeds. The composition of high-quality beer explains the presence of a large number of vitamins and trace elements in it. Whatever skeptics and opponents of this drink, it is useful. But, of course, we are talking about a quality product, which is produced only from good and correct raw materials. Today, to deal with a lot of varieties and brands of beer is very difficult. But there are certain quality standards and products from the best manufacturers, tested by time.

A bit of history

Where did this amazing drink come from? Its varieties today are very numerous. Since ancient times, he was mentioned in folklore on a par with honey. He was perceived as simple drinking and not associated with alcohol. At first, the term "beer" meant any alcoholic beverage created artificially. Then appeared ol. This is a drink, reminiscent of beer, but more dense and strong. He was prepared on the basis of barley, hop, wormwood, potions and herbs. It is believed that beer must be its existence of bread machine. The drink was not immediately recognized. Once people used more wine. But during the time of the isolation of Russia because of the Tatar-Mongolian yoke, the church was forced to use in religious rites beer (strong).

Gradually, this drink became popular. The church received permission to brew and began to expand its production. Initially, beer was prepared by fermentation and warm water. It was made in large quantities. Cook the same beer on large holidays, and the entire community participated in this. The advantages of the beverage were considered an affordable raw material and exemption from taxes. But the complexity of the process did not add popularity to him.

Several facts

The composition of beer includes many useful substances that are stored in the cooking process. Especially a lot of vitamin B. This drink contains carbon dioxide, which helps to accelerate the blood supply and the work of the kidneys. Beer includes about 30 microelements and minerals. They are contained in the malt, primary raw materials. But, of course, there are in foam drinks and harmful substances that are contraindicated in large quantities, especially pregnant and children. And in general, in everything you need to know the measure to deliver pleasure, benefit, not harm.

Classification

The names of beer, which can be seen on the store shelves or in bars, do not talk about anything. We are accustomed to buying a friend to taste, without thinking about the composition or quality. But today it is customary to divide beer, whose varieties are very numerous, into several categories. This drink is distinguished depending on the cooking technology and the raw materials used. The main categories in the classification are dark, bright and wheat beer. Of course, this is not a complete list.

Dark beer

Dark beer is a low-alcoholic drink. It is made by alcohol fermentation. Khmel, barley malt and water are used as raw materials. The saturated color of the drink is due to the high degree of malt roasting and its amount. For the preparation of such beers take caramel dark malt.

It is worth noting that when roasting he loses the enzymes that need to suck the wort. Therefore, the varieties of dark beers are always produced using raw materials used for the production of light beverages. A distinctive feature of this species is the characteristic malt taste and hop bitterness, but in moderate quantity. The separation of the beverage in the category in color is not accepted in all countries. Such a classification is used in Russia and some European countries.

Dark beer: what are the varieties

The beer of the variety is referring to the drinks of riding fermentation. Color gives him dark hops, which is used for production. Beer will become the aroma of roasted malt and high viscosity. In turn, it is divided into bitter and sweet varieties. El is another kind of dark beer. It has a golden brown shade. It is produced only in Britain and Belgium.

Porter - beer strong, medium density. Initially, it was alcohol of three types: Old El, strong and weak beer. He represented not quite matured drink. Now lower fermentation with dark color and sweetish taste. And finally, Martov Beer, which is made from a strongly fried malt. This drink matures longer, contains more alcohol and has a viscous structure. This is a sturdy beer.

Light beer

This species characterizes the foam structure, the magnificent fragrance and the softness of taste, although all these indicators depend on the variety. The beer includes malt wort and beer 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 its roasting. Dark malt is also added, but its percentage is minimal.

The process of cooking light beer

The quality of beer largely depends on the technology of its preparation. We start this process with the germination of cereal plants, usually take barley. Then the sprouts are purified and dried. After that, the malt is crushed and mixed with water. As a result, the starch is split, and the desired level of sugar is achieved. Now they start removing the wort. For this, the resulting mixture is filtered. Next, hops are added to the wort and boil drink. In the process, hops gives some oils and resins that make beer fragrant and tasty. After that, there is a separation of hops and barley residues, or the clarification of the wort. It is then pumped into the fermentation reservoir, as a result of which the wort is saturated with oxygen necessary for the fermentation process, and beer yeast is added. After a few weeks or even months (it depends on the variety), maturation occurs. It turns out unfiltered beer.

Such a drink is kept very long and is called alive. As a result of filtration, yeast remains are removed, and the shelf life increases. But many prefer the beer bright, unfiltered. Further pasteurization is carried out in order to reduce the activity of microorganisms and extending the storage period. However, as many believe, the flavor quality of beer is reduced. Pasteurization is used to fill the beverage in banks and bottles.

Wheat beer

This beer, whose varieties are boiled using wheat malt. In some countries, it is used for this wheat that did not sprout. This drink is considered ideal for consuming in the summer, in the heat. Beer names contain Weiss Beer phrase. It quenches thirst well, is characterized by a delightful aroma, abundant foam and citrus notes.

There are three species. German - called Waisen or Weissbir. Belgian drink is a vitbir. Third view - sour wheat beer. Here you can select German Weiss or Goza and Belgian Lambik. Each variety is distinguished by its unique taste and aroma, which depend on the cooking technology.

Classification by processing method

It is highlighted here that is stored from 8 to 30 days, depending on whether it is a light beverage or dark. If stabilizers are added, the shelf life grows up to three months. The use of preservatives increases this indicator to one year. Pasteurized beer undergoes additional processing stages. Excited drink is subject to cold sterilization.

Camp varieties

This is special that is flavored by fruit. The product is characterized by cooking technology similar to the production of wine. The best varieties of beer are bright drinks, although dark views are found. The production use a small amount of hops, so the product is distinguished by light and soft taste. Many Pilsner Beer Varieties, Bocks, Doppelbocks refer to camp. Pilsner was the first transparent drink prepared in the Czech Republic. The camp varieties of beer gradually won the market, pusing many wheat options.

Porter

Porter - beer, which is prepared from three types of Elya: caused, young and lung. So approve authoritative brewing documentation. Mixing beverages with varying degrees of resistance made it possible to create a product with a pleasant and moderate taste. Initially, this beer was very strong. The technology of its preparation did not differ in particular care.

The popularity of the drink began to fall, and His el and camp varieties were supplied. But with the development of homemade brewing, the revival of Porter occurred, and today it takes a worthy place in the total mass of production. The best varieties of this drink can be attributed by Anchor Porter, Catamount Porter, Fuller "S London Porter, Wachusett" S Black Shack Porter, Otter Creek Stovepipe Porter and some others.

Live beer brewery "Svmicbiriver"

Find high-quality beer is not so simple. The manufacturer must comply with technology and use only the best ingredients. However, a small brewery "Smeikbiriver", located in the Vladimir region, produces only the best drinks. All ingredients are supplied from Germany, and water is taken from the local artesian well. This is a living beer that does not spill in the bottles, so you can only buy it on bottling. Living yeast bacterium continues its livelihood even in glasses. This is a beish beeynch. Nefiltrated beer has a brighter and original taste due to yeast sediment. Although the yeast is not used. This product has a small shelf life, so it is impossible to meet a live drink on the counters (in bottles). But he retains all its properties during freezing. Live beer has a good, dense foam, which is saved to the bottom of the glade. The color is light, but muddy. The taste has a pronounced floral bouquet, with light sourness and sweet, caramel shades. This beer does not apply to a strong alcohol. It can be said that this is a drink for true connoisseurs.

Side, or side bir

This is a strong drink of Bavarian origin. Low fermentation, which matches additionally for several months in special refrigerators. Here you can highlight the varieties: MaiBock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperatures, part of the water is frozen and the beverage strength increases. Dornbusch Bock variety is made in compliance with all the traditions of Munich monasteries. Harpoon Maibock is a classic beer side. This variety has a saturated chestnut color, a taste with a malt and hop tint.

Beer GEZ.

This special beer, externally and to taste is not inferior to champagne. The best Belgian brewers use champagne wine production technology. This is a combination of young and old lambics (spontaneous fermentation beer), which in the process of re-fermentation creates an extraordinary taste. A drink in special bottles with a concave bottom. Thanks to a special blocking method, products resembles bottles with sparkling wines.

Then beer withstand for about 2 years. It turns out a very carbonated, playful and a little muddy drink. It has a slightly tart fragrance and a little sour taste with fruit shades. The most popular Gueuze Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze are the most popular varieties. Before use, they must be cooled. Spill a drink in wine glasses for champagne or other similar dishes.

Smoked beer

These varieties are prepared very rarely. Green malt is dried on outdoor with beech wood. From this and there is a taste of smoked. Such beer is usually dark color and resembles the Oktoberfestbier variety. Sometimes malt is used, dried on peat fire. But from this taste of beer becomes another. The best brands of smoked beer are Rogue "S Smoke Ale, Aecht Schlenkerla Rauchbier Marzen & Ur-Bock, Jinx. These manufacturers retain all production traditions and use only the best raw materials.

Numerous brands and varieties of beer are a chance to discover bright notes of a foam drink by choosing the type that will fully satisfy all preferences and taste addiction.