Useful Tips

Sorts of beer .... for true connoisseurs !!!!

Abbaye (sounds like abbey) is a real Belgian beer (ferments at very high temperatures), and quite infused, strong and thick, often the beer undergoes a second fermentation right in the very process of moving it into the container. You can find this beer and light light, as well as beautiful amber or or more saturated shades.

Ale (pronounced ale) - This is a highly fermented beer, not very strong, quite moderate, can be either lighter or more intense shades. This beer first appeared at the beginning of the seventh century in a distant English province and was created using hops a little later, at the end of the sixteenth century. Fermentation rates (13-21C ') are slightly lower than those of regular diluted beer. It should be noted here that this is a fairly popular beer and still remains in the English provinces and small, more often even very small, breweries in North America. Ale has many different subspecies, which developed mainly in the nineteenth century. This beer can be found in a wide variety of types, for example, pale ale contains a very small proportion of hops, mild is a very light beer with absolutely negligible proportions of hops, and it is also worth mentioning stout, bitters or barley vine.

Ale Keg (here we read it as cask ale) - This is how the people of England refer to aromatic ales served in barrels and casks. This variety has undergone complete filtration from yeast, has passed pasteurization and, it should be noted, has the longest shelf life, and their taste characteristics cannot be compared in any way with the aroma and delicate delicate taste of the ale itself.

Altbier (translated from German means old beer) - So, the name of the types of this beer drink came from distant beer Germany. These types of beer are also obtained through fermentation at far from low temperatures. In this name of beer, the word Altо is translated as "old", this is, first of all, if we consider new varieties of pils, they, in turn, are also obtained due to fermentation, but the temperatures in this case are much lower. This beer first appeared near Dortmund, it can also be called German ale, it has a higher fermentation level, and is quite rich in hops. The breweries in Düsseldorf, of course, only produce these beers exclusively: Pinkus Mueller Altbier.

Barley Wine (translated as barley wine) - This is also ale, but with the highest gravity, it has a very original taste of wine and sets off a fruity aroma. Most often, this beer is quite sweet, and the proportion of hops is very high in the end. In terms of alcohol content, this beer is very comparable to the wine itself, but barley wine. Young's Old Nick, and of course Thomas Hardy Ale, produced in the UK, Anchor Old Foghorn.

Belgian Ale (translated as Belgian ale). - Eli, produced in Belgium itself, appeared during the invasion of British troops in Flanders. This was when the World War was raging in the world. The beer was invented by the people of Britain themselves, who thereby wanted to stay in this country as importers, but a little later they began to directly produce this beer in the style of England. The varieties of this beer are varied and amazing: they are amber or light Belgian varieties, although they contain an impressive proportion of alcohol, they are still considered to be simply doubles of the ales produced in Britain today. But here it is necessary to pay attention to the simple dissimilarities of the varieties, which consist mainly in their transparency, more astringent taste, refined aroma, dry and bitter taste, and, among other things, these varieties have more voluminous and standing foam. Brewers in Belgium assure everyone that their varieties, such as strong ales, cannot but have a very rich golden color, and dark strong ales, respectively, are dark brown with a red tint.And if a strong ale is saturated with a distinctly noticeable yeasty flavor of malt flavor, then the second already has a rich aroma of fruits, in particular apples. Dark strong ale has a very rich sweetish taste with a malt flavor and a barely noticeable hint of hops. Well, and of course the aroma: it is filled with elements of anise, licorice and delicious nuts. The most common Belgian ales are: Rodenbach Grand Cry, Palm Ale, De Koninck, Duvelle.

Belgian Red Ale (translated as Belgian red ale) - this ale is very original as a type of beer, it has a slightly sour taste. The most famous brands include "Rodenbach", "Oud Bruin" and "Saison". "Rodenbach" or red ale is an amalgamation of old (about 25%) and new (about 75%) beers. This beer is brewed from wort and supplemented with the following ingredients: 4 completely different types of malt and about twenty percent of corn kernels. In addition to this, a special method of preparation is also used, which consists in using a starter culture of various contents from five different yeast races. Ready-to-drink beer is kept to full infused taste in wooden barrels for 18 months or even 2 years. "Oud Bruin" - this beer has a less sour taste than "Rodenbach", it seems to contain different tastes, as if getting a very unusual sweet and sour taste of beer as a result. This method of brewing beer is also not complete without four varieties of malt, well, the mixture itself consists of various hop cultures. The color of the beer "Oud Bruin" is light brown and can be obtained during the aging process itself in barrels of wood. "Saison" - this beer is indispensable for quenching thirst, it contains a fairly small amount of alcohol, it is specially prepared for the very summer period in the Belgian province of Wallonia in Belgium.

Berliner Weisse (translated as Berlin white beer) - as the name implies, they began to make it in Berlin itself for a long time. This drink does not contain much alcohol and is brewed from malts such as barley and wheat with a small amount of raspberry syrup. This beer is quite well saturated with carbon dioxide, has a sour taste as a result of its joint fermentation as cultures of yeast and bacteria. During the war, Napoleon's troops, being in Berlin, gave the name to the beer "Northern Champagne".

Best / Special Bitter Ale (translated as best bitter) - you can also call it and compare it with the taste of Bitter Ale, stronger - 4.4 - 7.5%.

Bierre De Garde (translated as bier de garde) - This type of beer is brewed directly in France, mainly in the northwest. It also represents ale. The percentage of alcohol is small. Contains fruits. Beer is best served with cheese or herbal cheese. When this beer is served, it must be kept at a storage temperature in the cellar (somewhere around 10-13 ° C).

Bitter Ale (translated as bitter ale) - This is already an English term, it usually means beer on tap with a fairly strong aroma of hops. The species has some acidic taste, the color range changes to dark copper.

Bock (read - bock) - Beer of dark shades, originally from the town in Germany, Einbeck. It happens light.

Brown Ale (translated as brown ale) - A reddish brown ale, it is definitely similar to Dark MildAle. Brown Ale has a pleasant sweetish taste and aromatic aftertaste. This is achieved through the use of caramel malt.

Cream Ale (translated as cream ale) - Dry beer. It has been made in the States since the twentieth century. Method of preparation: mixing ale and beer.

Diat Pilsner (this is already a diet pilsner) - Although dietary, it does not need to be used during a diet, it is for diabetics. This German species is very popular among English beer drinkers. The beer has a very professional fermentation, which allows you to ferment almost all the sugar, at the output - an increased degree (up to 6%) and a high calorie content. According to German law, the grade must be no more than 5%.

Doppelbock (translated as double side) - Here we mean a stronger bock. This is a very strong beer indeed. Brand names: Celebrator, Optimator, Salvator, Kulminator, etc.

Dortmunder (means Dortmund) - Dortmund is perhaps the very first city in Germany to begin exporting its own beer. And even if "export" at that time was designated as just transportation by water transport at a distance of 30-40 km, it is worth noting that a well-established market policy of this period was the basis for a competent beer business. And it is absolutely not strange that the name was subsequently changed to Dortmunder Export, it was more worthy. This beer has an amazing taste and undoubtedly prides itself on both the deepest golden color and stunning clarity. The alcohol percentage is only 5.2-5.5%, but this is a very strong beer by German standards. The beer is similar to the Pilsen and Munich beers. The beer has a wonderful original taste and color. You can see the following varieties: DAB Export, DUBExport, DortmunderKronen Export.

Dry (translated from English means dry) - This beer is light, all sugars are fermented from the malt itself, and alcohol is obtained. Not much malt is required here. The beer has a low density and a barely perceptible aroma, only hops are felt. Beer production began in Germany and Switzerland at the end of the twentieth. It was originally a beer for diabetics. There are such varieties: American Michelob Dry, Japanese Sapporo Dry, French La Dry33.

Dry Stout (also from English - dry stout) - Beer has a bitter taste, it is prepared from carefully roasted barley. Beer has a unique taste, has a thick creamy foam. This variety is not very strong (5% ABV), but it is regarded as one of the best stouts in Ireland as well.

Eisbock (read eisbock) - Light, aromatic beer. First appeared in Dortmund.

Extra Special Bitter Ale (extra special) - Another Special Bitter, up to 5.5% alcohol.

Faro (read faro) - This is a lambic pun with additions. They call him Faro. This beer is prepared with the addition of whitish or brownish sugar and caramel crumbs to its wort before the fermentation process begins. The taste is, of course, very sweet, contains hop bitterness, the color of the beer can be either light golden or amber, alcohol does not exceed 5%. One of the types: Lindemans Faro Lambic.

Framboise (also read simply - frambois) - The preparation is similar to kriek, but also contains raspberries. Lindemans Framboise Lambic.

Genuine Draft (finally, real draft) - It can be in bottles and cans, it is not pasteurized, but sterilized and filtered for long-term storage.

Gueuze Lambic (translated for short - gueuze) - This is a beer from Belgium. It is made by mixing new and old Lambic beers, and is subsequently bottled like champagne. It is aging well. Gueuze is a carbonated beer. Lindemans Gueuze Lambic.

Ice beer (from English - ice beer) - Beer is absolutely not weighted, first it is brewed, and then very much cooled. Chunks of ice are formed, they are removed and you get an absolutely amazing beer with double alcohol. Beer types: Canadian beer LabbatIce; American OldMilwaukee Ice.

India Pale Ale (translated as Indian pale ale) is another type of pale ale with a noticeably high hop content. During British rule in India, pale ale was specially made for the troops. It was distinguished by its increased strength. This made it possible to withstand a long journey. Species: English Worthington's IPA; American BAllantineIPA.

Imperial Stout (we translate the following variety as imperial strong) - This is one of the varieties of strong ale, it is slightly sweet, it was originally intended for the Russian tsars. The brewing of this beer was continued by Samuel Smith. Perhaps the most famous variety is the Russian Imperial Stout - it begins its history in the eighteenth century with the Courage of the Tsar's Court. The imperial variety is still being produced. This is the strongest beer in Britain. Russian stout has a long shelf life before use, about 18 months. This is a truly great addition to holiday celebrations - most beer lovers in England know it, but almost forgotten in Russia. One of the main varieties: Samuel Smith's Imperial Russian.

Keller (just Keller) - German species, unfiltered, very similar to draft draft beer.

Kloster / Cloister Beer (translated from German - monastery beer) - This beer is brewed by monks.

Kölsch (another Kölsch) - Mainly produced in Cologne and Bonn. Beer, as a rule, is usually light from the old varieties, top fermentation. Abbaye (sounds like abbey) is a real Belgian beer (ferments at very high temperatures), and quite infused, strong and thick, often the beer undergoes a second fermentation right in the very process of moving it into the container. You can find this beer and light light, as well as beautiful amber or or more saturated shades.

Krausen (finally, krausen) - A special technology is used in the preparation. Malt sugar is often added here to slightly increase carbonation during the ripening period. In regular beer, the remaining enzymes are filtered, but they remain in Krausen beer.

Kriek - Based on the lambic type. The name Kriek comes from Belgium, where it has the same name, and the dark cherry variety in Flemish. This beer appeared during the Crusades, when one young crusader from the small village of Sherbuk went to the Holy Territory to save Jerusalem from evil barbarians. When he returned back to Flanders, he told himself that he had to prepare a drink with an absolutely unusual red wine tint, it was supposed to mean the blood of Jesus. He put a tan, and a drink a red cherry. Of course, with the passage of time, the technologies have changed and the quality has become much better. Today, brewing companies still use this technology and put dried red cherries into the beer before it is ready to drink and keep it with the berries for about 3 months. This beer is truly wonderful, it contains a special tart taste, even with an almond flavor. This is an amazingly tasty and unusual beer. Kriek is perhaps the most popular fruity lambic. By analogy, new types of beer with the taste of raspberries and other berries and fruits have appeared. Variety name: Lindemans Kriek Lambic.

Kruidenbier is a spiced beer from Denmark.

Lager (English, German word for lager) - This word means "to store", and, of course, reminds that you need to keep this beer in the cold, it is prepared by fermentation at a sufficiently low temperature. Today, this word can be used for any beer that has fermented for a long time. As a rule, lager is a non-dark drink, but there are also dark beers in the world beer capital of Germany.

Lambic (read lambic) - This is a beer from Belgium, based on its preparation - wheat, barley, hops. Beer is prepared as a random fermentation drink with a noticeable proportion of microorganisms in the air. This beer is strongly associated with the city of Brussels.

Light Ale - Differs from pale ale in less malt flavor and aroma, lighter beer. Courage Light Ale.

Maibock (it is also strong in May) - it is usually made in the spring. Beer with a pale shade.

Malt Liquor (malt liquor or even alcoholic beverage) - This beer is absolutely free of malt, it is based on the most inexpensive sugars. This is a terrific strong variety of lager used. It is inexpensive but highly alcoholic. In some states, according to the law, malted liquor is all beer over 5 degrees.

Mild Ale (translated from English as soft ale) or Brown Ale (brown ale) - These varieties are usually very sweet, they have a special light malt aroma. Soft ale, on the other hand, has a low initial gravity and is low in alcohol. It is most commonly prepared with dark malt. Brown ales are more commonly bottled beers and are known as soft ales. In the northern part of Britain itself, NewCastle Brown Ale is in high demand, but it is still very rare. Most brown ales are darker and slightly caramelized in flavor. The most famous variety in this category is called Samuel Smith's NutBrownAle.

Münchner (this is Munich beer) - Munich today and has always been, chew, the most important brewing capital in the world. Two specific varieties appeared here at one time: firstly, light - Munchner Hell and of course dark - Munchner Dunkel. The production of Munchner Hell requires special types of malt. Since the concentration of wort in beer is quite high, the beer has a special, incomparable taste of malt. MunchnerDunkel is an ordinary Munich beer, very pleasant to drink, alcohol content is 5%.This beer is very popular, they generally began to call all beer. In every corner of the world, this beer is called Munich, and the malt is also called Munich. So, the main names are here: Spaten Dunkel Export, PaulenerUlt-Muenchnen Dunkel.

Oatmeal Stout (this is a completely different beer in translation means oatmeal stout) - it is dark, made using oat flour, it is this that gives the beer a completely light oily form, but it is quite dense.

Oktoberfest / Maerzen (finally Oktoberfest beer - October / March) - This is a fairly strong Amber beer from Munich, produced by Gabriel Zedelmeyer. It is produced in the spring and consumed in the fall at the festival.

Old Ale (translated - old ale) - This is not a Scottish ale, but a darker beer. It contains enough alcohol, it is strong with a rum taste due to the addition of lemon balm. They drink it more often during the winter months. But over time, Old Ale becomes less well-known and at the moment it is called Dark Ale, the most basic of which is Old Peculier.

Oyster Stout (This is a special oyster stout) - This stout is supplemented with oyster shell powder, there is also meat or juice. Rarely, but lobster meat can also be used. It is drunk more often with seafood delicacies.

Pale Ale / Bitter Ale (also a special kind, translation - light / bitter ale) - Pale Ale is most often just a bottle substitute for bitter ale. In this case, there may be noticeably more carbonates, rarely, but there may also be a malt flavor. This species is popular with the British, it has a taste with bitterness, a hop aroma. The color component is usually amber or orange. The brightest of these varieties: English Young's RamRod, Young's London Special Ale, Bass, Fuller's ESB, American Sierra Nevada Pale Ale; Australian Cooper's RealAle.

Peche - Lambic with a peach flavor. Nowadays it is more and more known to beer lovers. Variety: Abondance Peche Lambic.

Pilsener (translated and referred to as pilsen or pilsner). - This beer is very airy, also called pils. It was the very, very first beer of light shades, it was also obtained through fermentation using a reduced degree. Beer, of course, is very similar to lager, the name pils is, without exception, light beer that is produced using this technology. The first beer producers appeared in 1842, the beer is distinguished by both high hop content and its great popularity. Notable varieties: Czech Pilsener Urquell; Dutch Grolsch.

Porter (read porter) - This beer was first recognized in 1793 in London and at first it bore the name entire, but a little later it became very famous among beer lovers - workers, loaders, and began to be called porter ale (which translates as ale movers) ... This beer is some combination of 3 ales - light, soft and dark. This beer casts a very large foam, a dark brownish color from toasted barley. Today porters contain more sugar, but bitter varieties can also be seen. Main variety: American Samuel Smith's Teddy Porter, Sierra Nevada Porter.

Premium - This is truly a high-end lager beer, but more golden and tart than the others.

Rauch (translated - smoked) - This beer is also obtained with low fermentation temperatures, it tastes smoked from malt, which is roasted using pine wood. Very often beer is drunk in the Bamberg region, and rarely elsewhere. This beer is served only with smoked meats, meat, kebabs, bread and cheese. Main beer: Kaiserdom Rauchbier.

Red Irish Ale - This is just one of the Irish ales. This beer offers lovers a balanced combination of malt and hop flavors, as well as a special memorable creamy base - and this is a special feature of the beer.

Saison (yes, this is a seasonal beer) - To be more precise, a summer beer in Belgium. The taste is fresh, slightly sour. It is brewed according to the method of top fermentation. Rarely, but dry hops are used. More often the beer itself matures in the bottle. Alcohol: 5.5-8.

Sahti - This is perhaps the oldest type of beer, now only found in Western Europe. The peasants made it in the sixteenth century and to this day they make it in the old way in some places.Most of them heat cauldrons with the addition of wort on their fire. During filtration, undried juniper branches are taken. This beer has a malty, sweetish, soft taste with an excellent aftertaste, besides the standard ones, there are banana and phenolic tones. Alcohol: 7-11 degrees.

Scotch Ale - This beer is very similar to brown ale, and is somewhat sweeter and stronger than regular. The color can be light or completely black. Main variety: MacEwan's, MacAndrew's.

Steam (new steam) - This beer originated on the west coast of the United States in San Francisco in the 19th century. Beer fermented directly in barrels, carbon dioxide came out, hence the name. But, it should be noted that this is a copy of the British Indian, but yeast is added to them. Combines beer features of Pilsen beer with ale flavor. There is a patent of the Anco Brewing Company of San Francisco. A prominent representative is Anchor Steam.

Stout (this beer is referred to as stout, strong). - This is a fairly strong porter, almost savory. Beer dark, even black, is obtained through fermentation at elevated temperatures from malt. The most famous type of these stouts is a terrific beer, which began in the production of Arthur Guinness in Dublin in the eighteenth century. Guinness, which later becomes an Irish symbol, is now produced by most of the world's breweries. Due to the enormous popularity of this variety, including in Russia, in addition to the barrel version more often used for ales, it began to be distributed in bottles and cans. This beer is brewed more often with the addition of oats (oatmeal stout). Few brands of stout are quite bitter, while others like milk stout and sweet stout can be found sweet, dry stout is dry strong. Irish beers are known for their dryness and viscosity, while English beers tend to have the softest flavor. Main types: Irish Guinness Extra stout, English Tennent's Milk Stout, Samuel Smith'sOatmeal Stout, American Sierra Nevada Stout.

Strong Lager (finally, stronger - strong lager). - This beer is brewed with double malt. It is now a favorite beer among young people in Europe and North America. They tend to opt for awesome and stronger beers, which in turn contain 5-8% alcohol. Strong lagers have a dense and full-bodied malt flavor, with very little bouquet and hop aroma. But this is a relatively unknown product on the market, Strong Lager is produced all over the USA, UK, France, Denmark, Spain and Italy. The American version of this lager is called Malt Liquor, or malt drink.

Sweet stout (and also: sweet stout) - very rare, but appreciated by connoisseurs of varieties. It is strong and hoppy, similar to the Imperial Stout, but sweet, this beer is very similar to the main flavors of dessert wines.

Trappiste Ale (interesting name is Trappist or Monk Ale). - Very popular of this type of ale Chimay, it comes in different strengths in bottles with reddish, white and blue caps. TrappistAle, also known as monastic ale by the name of the order of the same name, monks are still brewing beer in the abbeys of this order. 6 brands of this beer are very popular. Five were brewed in Belgium: Chimay, Orval, Rochefort, Westmalle and Westvleteren, and DeSchaapslooi in Holland, near Tilburg. Monastic ales are still quite strong today and the alcohol content can be up to 6-12%. The beer was brewed using sugar, and the fermentation process was completed right in the bottle. Ales can be either intense gold or dark brown in color, according to the brand. But they also had a fairly dense hop content. Trappist Ale is brewed exclusively by special brewers under a license obtained in advance, so the ancient recipes are not forgotten by the masters, but are still used today. The main variety should be called Orval, Leffe Radieuse.

Ur-Urquell (primordial, ancient beer) - an unconditional reference to the antiquity of the brewing method is required in the case of EinbeckerUr-bock, Röetherbrau Ur-Trunk, PilsnerUrquell.

Vienna (this beer is special, Viennese) - Light and airy beer, similar in characteristics to October, but weak.It appeared in the forties of the nineteenth century near Vienna by Dreyer before the appearance of October beer. Gained fame in South America. One of the best beers in this series: Mexican Dos EquisXX, American Samuel Adams Boston Lager.

Weisse (translated - white) - Beer from Berlin, wheat with a small amount of alcohol. It is prepared from 25% wheat malt. The beer is highly foaming, slightly sour, as it contains lactic acid bacteria. Berliners drip a little berry syrup or woodruff essence into this beer. Major significant names: Kindl, Schulthesis.

Weizen (best wheat beer) - Beer is produced in southern Germany by a large number of Bavarian breweries. It is prepared in contrast to the Berlin one with a significant density and a high percentage, about 50-67%, of wheat malt. Most often, this is a light beer, but the preparation can be dunkel weizen (dark wheat) and weizen bock (strong wheat). Rarely, but brands of wheat beer are carbonated in bottles, then such beer is called hefeweizen or wheat yeast beer. In such beer, yeast sediment is present in any state. Wheat beer has a small proportion of hops and is full of clove aroma from a refined yeast strain. Most often, this beer is drunk with a slice of lemon. Main varieties: German varieties SpatenClub-Weisse, Paulaner Hefe-Weissbier, AyingerUr-Weizen; American Shell Weiss Beer.

Wiesen / Wies (German for meadow) - Most varieties sound the same, but this German word means meadow. This especially tasty beer is used for festivals or holidays (at Oktoberfest it can be called the March Meadow) or directly speaks of its village origin (Kuppers' unfilteredWiess).

Winter Beer (another special beer - winter) - the traditional brewing of seasonal beer - is already quite popular and is associated with history. So, some monasteries could be breweries in combination, they brewed beer, for example, for Christmas. Winter beer is both a variety and a specialty. It also includes old ale, strong ale, and barley wine.

Wit / Blanche (next beer is just white) - White beer - Biere Blanche in French and Witbier in Flemish - it was most famous in the eighteenth century, especially in the village of Brabant. However, at the beginning of the twentieth century, this type of beer was not made as well as in the old days, and ceased to be used in the mid-fifties. Revived in the sixties, it boomed in the eighties and is today one of the most popular varieties in Belgium. The peculiarity of the Biere beer. Blanche is based on his unconventional recipe: 50% malt, 45% wheat and 5% oats. That's all! During the fermentation stage, curacao liqueur, dried orange peels and coriander are added to it for flavor. In the end, we get a very fresh beer with a light sour milk taste and a very precise fruity bouquet. It is quite strong, stronger than the Berlin white. Prepared without filtration, rather cloudy and sour. The very famous hoegaargen and Blanche are French white. Other famous ones include Wittekop Biere Blanche, Dentergem WitBier.

Zwickelbier (simply zwickelbier) is a German unfiltered beer, something like Keller and Krausen.

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