Beer is one of the most popular alcoholic drinks. It is produced 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 microelements in it. No matter what the 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 the large number of varieties and brands of beer. But there are certain quality standards and products from the best manufacturers, time-tested.

A little 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 reminiscent of beer, but thicker and stronger. It was prepared using barley, hops, wormwood, potions and herbs. It is believed that beer owes its existence to baking. The drink was not immediately recognized. Once upon a time, people drank more wine. But during the time of Russia’s isolation due to the Tatar-Mongol yoke, the church was forced to use (strong) beer in religious rites.

Gradually this drink became popular. The church received permission to brew beer and began to expand its production. Initially, beer was prepared by fermentation and warm water. It was produced in large quantities. They brewed beer on major holidays, and the whole community took part in this. The advantages of the drink were considered to be available raw materials and tax exemption. But the laboriousness of the process did not add to its popularity.

A few facts

Beer contains a lot useful substances, which are preserved during the cooking process. It is especially rich in vitamin B. This drink contains carbon dioxide, which helps accelerate blood flow and kidney function. Beer contains about 30 trace elements and minerals. They are contained in malt, the initial raw material. But, of course, the foamy drink also contains harmful substances that are contraindicated in large quantities, especially for pregnant women and children. And in general, in everything you need to know the limit in order to give yourself pleasure, benefit, and not harm.

Classification

The names of beers that can be seen on store shelves or in bars mean nothing to many. We are used to buying a drink that tastes familiar, without thinking about the composition or quality. But today it is customary to divide beer, the varieties of which are very numerous, into several categories. This drink is distinguished depending on the preparation technology 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 weak alcoholic drink. It is produced by alcohol fermentation. The raw materials used are hops, barley malt and water. The rich color of the drink is explained by the high degree of malt roasting and its quantity. To prepare this beer, take caramel dark malt.

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 This type has a characteristic malt taste and hop bitterness, but in moderation. Dividing drinks into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.

Dark beer: what types are there?

Stout beer is classified as a top-fermented drink. Its color comes from dark hops, which are used for 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-bodied beer. Initially there were three types of alcohol: old ale, strong and weak beer. It was a not quite ripe drink. Now this is a variety bottom fermentation with a dark color and a sweetish taste. And finally, March beer, which is made from heavily roasted malt. This drink takes the longest to mature, contains more alcohol and has a viscous structure. This beer is strong.

Light beer

This type is characterized by a foamy structure, excellent aroma and softness of taste, although all these indicators depend on the variety. Beer contains malt wort and brewer's yeast, which promote the fermentation process. The drink has a pronounced hop bitterness. Light varieties of malt are used for preparation, and the color depends on the degree of roasting. Dark malt is also added, but its percentage is minimal.

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. Then the sprouts are cleaned and dried. After this, the malt is crushed and mixed with water. As a result, starch is broken down and the desired sugar level is achieved. Now they begin 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 release some oils and resins, which make the beer aromatic and tasty. After this, the remaining hops and barley are separated, or the wort is clarified. It is then pumped into the fermentation tank, whereby the wort is saturated with oxygen necessary for the fermentation process and brewer's yeast is added. After a few weeks or even months (depending on the variety), ripening occurs. The result is unfiltered beer.

This drink is stored for a very short time and is called live. As a result of filtration, yeast residues are removed and shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out to reduce the activity of microorganisms and extend shelf life. However, as many believe, this taste qualities beer are declining. Pasteurization is used to fill the drink into cans and bottles.

Wheat beer

These are beers that are brewed using wheat malt. In some countries, wheat that has not sprouted is used for this purpose. 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 delightful 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 German Weiss or Gose and Belgian lambic. Each variety has its own unique taste and aroma, which depend on the cooking technology.

Classification by processing method

Here they distinguish which is stored from 8 to 30 days, depending on whether the drink is light or dark. If stabilizers are added, 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 defoliated drink is subjected to cold sterilization.

Lager varieties

This is a special one that is flavored with fruits. The product is distinguished by a preparation technology similar to wine production. The best beers are light drinks, although dark types are also available. Used in production Not a large number of hops, so the product has a light and mild taste. Many beers Pilsner, Bocks, Doppelbocks are classified as lager. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually took over the market, displacing many wheat varieties.

Porter

Porter is a beer made from three types of ale: aged, young and light. This is what authoritative brewing documentation says. Mixing drinks with different degrees of maturity allowed us to create a product with a pleasant and moderate taste. At first this beer was very strong. The technology for 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 brewers, there was a revival of porter, and today it occupies a worthy place in the overall production. TO the best varieties This drink includes Anchor Porter, Catamount Porter, Fuller's London Porter, Wachusett's Black Shack Porter, Otter Creek Stovepipe Porter and some others.

Live beer from the Schmikbierwerk brewery

Finding quality beer is not so easy. The manufacturer must follow technology and use only the best ingredients. However, the small brewery "Shmikbierwerk", located in the Vladimir region, produces only best drinks. All ingredients are supplied from Germany, and water is taken from a local artesian well. This is live beer that is not bottled, so you can only buy it by the glass. Live yeast bacteria continue to function even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and original taste thanks to the yeast sediment. Although yeast is not used. This product has a short shelf life, so you cannot 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 lasts to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with light sourness and sweet, caramel undertones. This beer is not strong alcohol. We can say that this is a drink for true connoisseurs.

Bock, or bok-beer

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

Beer Guez

This is a special beer, not inferior in appearance and taste to champagne. The best Belgian brewers use technology for producing sparkling wines. This is a combination of young and old lambics (spontaneously fermented beers), which, through the process of repeated fermentation, create extraordinary taste. The drink is bottled in special bottles with a concave bottom. Thanks to a special sealing method, the products resemble sparkling wine bottles.

The beer is then aged for about 2 more years. The result is 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 cooled before use. Pour the drink into champagne glasses or other similar containers.

Smoked beer

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

Numerous brands and varieties of beer are 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.

Every bartender should know that there is top and bottom fermented beer, ales and lagers, which, in turn, are divided into types

Ale and Lager
Top and bottom fermented beer

Top-fermented beer (ale)

Highlight four main types of ale: bitter, or bitter, porter, stout and lambic.
To the group bitters There are several varieties with colors ranging from light yellow to light brown and fawn. All of them are dry, with a noticeable bitterness that is felt in the aftertaste, and are popular as bottle varieties. For preparation, the lightest and purest barley is used, which produces light malt, and a relatively large amount of hops, which gives the drink a specific hop flavor.
Porter appeared at the beginning of the 18th century. It was a mixture of three kinds: ale, beer and tupenny, a strong type of beer that cost two pence a quart. Within a few years, the beer acquired the name "porter", as it was popular with London porters. Porter is a dark, strong beer with a strong hop flavor.
Variety stout- the darkest type of ale, made from a mixture of regular and roasted malt and has a strong hop flavor. Stout is a predominantly English drink.
The fourth type of ale, lambic , prepared in some areas of Belgium. The malt solution is exposed to open air, and the fermentation process occurs with the help of “wild” yeast in the air. To improve the taste, this type of ale is usually flavored with fruit.

At top fermentation special yeast is used, which during the fermentation process rises with bubbles of carbon dioxide to the surface of the wort. Optimal temperature fermentation 15-25°C. Often, riding beer is produced with the addition of malt substitutes, which are sugar, as well as rice, wheat and other grains. Horse beer is usually heavily hopped, and strong varieties are sometimes supplemented with additional hops during the post-fermentation process. Horse beer matures in cellars at 11-14°C. This beer is served at the same temperature so that its merits are best revealed.
The most famous ales produced in England, Scotland, Ireland, Belgium and the USA. They should not be confused with German riding beers.
In England, ale has been brewed since the beginning of the 7th century. It is made only from barley malt, hops, water and yeast. However, some brands of British and Irish ale currently sugar is added, as well as barley, rice or corn starch. British ale ferments for three to five days at a temperature of 16-21°C. After this, the young ale is poured into containers, which are placed in a cool cellar (about 10-12°C) for further fermentation and clarification, and then poured into barrels and sealed with wooden stoppers.
In the UK, ale is not filtered or pasteurized. It is usually called real ale - “real ale” (in Russia these days, a similar drink is usually called “live” beer to emphasize its difference from pasteurized beer).

Bottom-fermented beer (lager)

Lager began to be made in Bavaria in the 16th century. Before the advent of refrigeration units, such beer was brewed only in the winter months and in the spring they took a break until the onset of autumn cold. Brewed in the spring, no later than March (by the way, it should be noted that this is why some lagers were called March beer), beer in Bavaria was stored in summer in Alpine caves filled with ice, or in cold monastery cellars. Hence the name: in German lager means warehouse, storage.
Currently no less 90% of all beer consumed in the world is lagers. Most lagers are light golden in color, although dark varieties are also found. This category of beer is prepared with a small addition of hops and therefore has a soft, light taste.
Exists five main types of lager : light, pilsner, European amber, dark and bock. The most common and popular is pilsner. In any beer fermentation there are two stages: main fermentation and secondary. The latter is also called after-fermentation or post-fermentation. The main fermentation of bottom beer occurs at a temperature of 5-10°C and usually lasts 8-10 days, and at lower temperatures - up to 14 days. Most of the sugar contained in the wort, mainly maltose, is converted into alcohol during the main fermentation. But the wort becomes beer and acquires all the richness of its organoleptic properties only after prolonged fermentation, during which residual sugar (isomaltose) breaks down and the yeast settles to the bottom, as a result of which the beer becomes clear. Quiet fermentation takes place in large barrels in the cellars and lasts from three weeks to four months or more. At the same time, they maintain an even lower temperature than during main fermentation - 2.5-5°C, and sometimes down to 0°C.
In the past, grassroots beer in Bavaria was produced in two versions: for winter consumption (German: Schenkbier - “tavern beer”), which was drunk immediately after a short fermentation, and for summer drinking (German: Lagerbier - “beer from stock”), which was brewed in winter and were subjected to longer fermentation in cold cellars. Since the production of grassroots beer was suspended in the summer, drinking establishments served Lagerbier stored in winter, which had matured for three to four months.
Real lager is aged from one to four months (or even longer) in cold cellars connected to glaciers or equipped with refrigeration units.

Is ale beer or not? What about lager? Is lager a light beer? Is dark ale or porter? Or maybe ale is beer without hops?

If you surf the Internet, bypassing special sites, you can read dozens of different answers to these questions, and most of them will be nonsense. But these are basic concepts in brewing.

Without answers to these questions, reading articles about beer will be of little use; the terms will only become completely confused in your head. Therefore, it is first very important to remember that beer is classified according to a hierarchical principle.

Hierarchy of beer and classification

• First level, type of beer (lagers, ales, spontaneously fermented beer, hybrid beer);
• Second level, types are divided into beer styles (Pilsner, Stout, Porter);
• The third level, within styles, brewers brew varieties.

To bring the diversity of the beer world into a system, experts are developing classifications of styles. The most famous and popular of them is the international classification BJCP (Beer Judge Certification Program), in its 2015 edition there are more than 120 styles ().

In addition to international classifications, there are also national traditions. They sometimes give rise to styles that do not fall into international classifications: traditional Russian pozhigny and black beer, numerous historical European, Asian, Latin American styles, etc.

In Russia, there is also a practice of classifying beer by color. This is partly due to the fact that the vast majority of beer in the USSR and, until recently, Russia were Czech-German style lagers. Now that ales are becoming more popular, classification by color is completely losing its meaning. Baltic porter is a lager, stout is an ale, but both are dark beer. We must remember that light or dark is not a style of beer, but only its characteristics.

What is ale?

God created beer, and beer was ale, because up to a certain point all beer was ale.

Ale is a top-fermented beer. In its production, yeast strains are used, which during fermentation form a yeast cap on the wort. Fermentation of the wort takes place at high temperatures from +15 to +24 degrees.

The right yeast strains and high temperatures produce a variety of esters, flavors and aroma products. This beer tends to bright tastes and aromas: fruity, berry, ethereal, and in some dark styles - winey.

Ales include many interesting and varied styles: light American Pale Ale, stouts, almost all wheat beers.

For a long time, all beer was brewed by top-fermentation, but in the 15th century, lagers began to appear on the scene, and by the 20th century, ale brewing had almost died out.

Nowadays, ale has become popular again thanks to the craft beer revolution. The complex, ethereal flavors and aromas were ideal for small American brewers looking for creative expression. And the most fashionable style of fashionable ale was India Pale Ale, originally an English style that became very friendly with American and New Zealand hops.

What is lager?

Lager is a bottom-fermented beer, that is, its production uses yeast strains that settle at the bottom of the wort container. Fermentation of the wort takes place at low temperatures from +8 to +14 degrees.

This is a relatively young type of beer. It appeared in medieval Europe around the beginning of the fifteenth century, but with the invention of refrigeration machines in the 19th century, it quickly spread, displacing ale from the pedestal of popularity. Nowadays, the share of lagers in global drink consumption reaches 80%.

The popularity of lager was ensured by its dry, clean, refreshing taste. At the same time, based on interest in craft brewing, a prejudice has grown that lager always tastes “poorer” than ale. But this is not true at all: pilsners, rauchbiers, bocks and many other lager styles have a clean, powerful, distinct taste.

And recently, IPL, India Pale Lager, named after India Pale Ale, has been gaining popularity. This is a lager with powerful hopping, including American hops, with an emphasis on American style, close in taste to craft ales.

Beer of spontaneous (wild, natural) fermentation

Contamination of beer with wild yeast or bacteria almost always results in tragedy for the brewer. This drink is often undrinkable. But some masters were able to use beer contamination to get unusual tastes and aromas. This is how gueuze and lambic were born in Belgium, and gose in Germany.

The main feature of the technology is clear from the name. The brewer allows the beer to become infected with wild yeast or bacteria rather than using cultured yeast. In such beer, bacterial contamination can also occur.

The result is refreshing. sour taste, wild or soaked apples in taste and aroma, hay, the so-called “barnyard”, complex shades, champagne dryness and carbonation and many other pleasant moments. At the same time, beer turns out to be very “geographical” - every country, every region, every city and village, and even every building has its own set of wild yeasts and bacteria. It won't be possible to repeat it.

Sour beer has recently become a real hit in craft brewing. In this regard, in addition to the classic “wild” beer, a virtually new style has appeared, sour ale or sour ale. It happens if the brewer doesn't wait for the beer to pick up wild yeast or bacteria from the environment, and he introduces them into the wort. This kind of beer is easier to brew, and the result can be no less interesting.

And it's all?

To complete the picture, it should be noted that the brewers did not stop there. Who came up with the idea to mix two technologies in one is still unknown, but hybrid beer exists, and it is worthy of mentioning.

A hybrid beer is an ale that is aged at lager temperatures (German Kölsch and Altbier), or a lager at ale temperatures (American steam beer). As you can understand, this brewing gives ales lager tones, and lagers ale-like tones.

What allows beer to be classified not only as ale and lager, but as a specific style?

• Beer gravity (initial wort extractivity) - concentration mass fraction dry matter in the initial wort. That is, this is how much there was not water in the wort, but substances that give the water the taste of beer.
• Alcohol content;
• Bitterness factor, measured in IBU units. The higher the IBU, the bitterer the beer, although laboratory bitterness and subjective sensations may not be the same;
• Other flavor or aroma characteristics;
• The color of beer is measured on the SRM scale. The higher the number, the darker the beer;
• Raw materials used;
• Country or even city of production and historical traditions;
• The mood of the brewer or classifier, the phase of the moon, the flapping of a butterfly's wing on the other side of the globe (especially often used in craft brewing).

Substyles

Sometimes another level is distinguished in the hierarchy - substyles. For example, dry, oatmeal, milk, and Russian imperial stouts are not called styles, but substyles of the “stout” style. Depending on the classification, Russian imperial stout can be called both a style and a substyle - the taste will not change from this.

Gruit or ale?

Gruit is a beer without the addition of hops. Now it’s hard to imagine, but once upon a time humanity did not know that hops could be added to beer, and instead used herbal mixtures: wild rosemary, myrtle, wormwood, yarrow, heather. Hoppy beer in Europe finally defeated gruit around the beginning of the 16th century, and not only taste, but economic, political and even religious reasons played a role in this. Nowadays gruit is cooked very rarely.

There is an outdated interpretation on the Internet that beer without hops is ale. Indeed, at the dawn of time, a fermented drink without hops was called ale, and with hops - beer, but now ale is only top-fermented beer, nothing else.

Top and bottom fermentation technologies are used to produce beer. The first method appeared earlier, then the lower yeast was developed from the top yeast. The earliest mention of the latter was in the 15th century, and drinks based on them gained popularity in the 19th century.

Beer prepared different ways, differs in color, taste, strength and shelf life. Each of them has their fans. To find out which one you like, just try both types of beer.

During fermentation, enzymes influence the percentage of alcohol content, taste and aroma. In production, brewers use only two types of yeast, which is why there are only two fermentation methods.

Top fermented beer

During top fermentation it is observed temperature regime 13-27 o C. At the finishing stage, the yeast rises to the surface, forming a kind of cap. That's why the method got its name. It is quite widely used by brewers in Germany, Belgium and England. Wheat beer is considered top-fermented beer, as are lambics, stouts, porters and ales. They are all different increased content alcohol in the composition.

Recipes for drinks brewed using this technology continue to be improved today. Their shelf life is somewhat shorter than that of bottom-fermented beer.

Bottom fermented beer

Bottom fermentation of beer takes place at a temperature of 7-13 o C. This method involves using a different type of yeast, so as a result they do not end up on top, as in the first case, but form sediment at the bottom of the vat.

Bottom-fermented beer takes longer to mature, contains a small volume of alcohol, but at the same time has a rich hop flavor and a long shelf life (about two years). Due to these characteristics, it has become in demand among foam lovers and manufacturers.

Bottom-fermented beer includes:

• lagers;
• pilsners;
• black beer;
• Märzen;
• Eisbock.

In Europe, black Pilsner beer is especially valued. Which one would you rate?

Beer is the most popular alcoholic drink in the world, however, many of us do not think about what kind of beer we drink. Let's try to figure this out.

Beer classification

Classification of beer according to the method of beer fermentation

Speaking about the classification of beer, it is worth paying attention to the fermentation process of beer. Beer is divided into bottom-fermented varieties (fermentation temperature 5-10 degrees) and top-fermented varieties (fermentation temperature 18-25 degrees).

Bottom fermented beer It is usually referred to as a lager, and the production method is called lager. Bottom fermentation occurs for quite a long time due to low temperatures, however, due to long fermentation, the taste of beer becomes more intense, which, of course, is an advantage of the technology.

Top fermentation happens much faster than the grassroots, which is why it deserves its popularity. The most popular top-fermented varieties are ale and porter. Most often, all top-fermented beers are classified as ales, although this is not entirely true.

It is worth noting that there are different types of beer in the world spontaneous fermentation- “Lambic”. The production of spontaneously fermented beer occurs without the use of yeast and is somewhat reminiscent of wine production.

Classification by fermentation method is more suitable for brewers or connoisseurs of intoxicating drinks who are well versed in beer production. We are accustomed to a simpler classification.

Classification of beer by color

The color of beer does not in any way depend on the fermentation method, so we will consider further classification according to the color of the beer.

The color of beer depends on the composition of the raw materials and, first of all, on the method of preparing the malt. To understand how the color of beer depends on the method of preparation and the composition of the raw materials, you will have to delve a little deeper.

To prepare beer malt, different grains are used, which means the color of the malt will be different. Most often you can find barley or wheat beer, but there are also corn and even rice and rye. To prepare malt, the grain is poured with water and allowed to germinate, after which it is roasted in special ovens. The color of the beer and its taste (pleasant bitterness) will greatly depend on the degree of roasting. After roasting, the malt is hopped - hops are added to it, which is also very important. It is the hops that give spicy taste beer and the hop smell, and also thanks to hops, the shelf life of beer increases.

By color, beer is usually divided into:

• Light;
• Dark;
• Red;
• White.

The classification by color of beer is well known to us; it is the one most often used in the post-Soviet space.

Classification of beer by wort density

But in Europe, it is customary to take strength as the basis for classification, or, more precisely, the initial density of the wort.

Depending on the density of the wort, 3 types of beer can be distinguished:

• so-called nonalcoholic beer with a wort density of up to 8% (strength 0.5 - 1.5%);
• simple beer, which we are accustomed to with a wort density of 11% to 15% (strength 3-5%);
• strong beer with a wort density above 15% (strength up to 8-9%).

In the future, I will provide a table of the dependence of strength on the density of the wort, and will also tell you how you can influence the strength of our favorite drink. You can also calculate the strength of beer using the calculator on the website.

Classification of beer by raw materials

As we all know well, beer is made from malt, water and hops. For example, in Russia you can often hear about another classification - according to the raw materials used or malt.

Conventionally (why conditionally? Nowadays it is very rare in the production of beer to use malt from one grain crop, very often they are mixed) beer can be divided by raw material into:

• Traditional barley beer- brewed purely from barley malt;
• Wheat beer - brewed with the addition of wheat malt 50-70% of the total weight;
• Hybrid beers- beer made from combined malt;

You can find beers made from other cereals:

• Rye beer;
• Rice beer (sake);
• Corn beer (happoshu).

If you suddenly want to offer me another classification of beer, I will be happy to post it here.

Beer varieties

Finally we come to the most interesting part - types of beer. We will consider beer varieties in terms of fermentation method, from the most popular varieties to the lesser known.

Bottom-fermented beers (lager technology)

Pilsner (from German Pilsner, Pilsner)— the most popular type of beer presented on our bottom-fermentation market is lager. Named after the Czech city of Pilsen, with which the spread of this type of beer is traditionally associated.

Light lager (from English Light Lager)- the second most popular type of beer presented on our market, the appearance of which we owe to our German neighbors. Light lager is the most popular type of German beer.

Black beer (from German Schwarzbier)- the most popular dark beer variety, it deserves its name for its color. Schwarzbier was first brewed in Germany and is currently the most popular dark beer in the country.

Märzen (from German Märzen, Märzenbier)- March beer popular in Germany and Austria. The variety owes its name to the method of preparation - it is prepared by bottom fermentation in early spring.

Bock bier (from German Bockbier)- German strong beer of top or bottom fermentation with an initial wort density of more than 16% and a strength of 6.3-7.2%. A special feature is that the Bockbier variety can be either light or dark.

Doppelbock (from German German Doppelbоsk)- a variety of the Bock Beer variety with an initial wort density of more than 18% and a strength of 7-15%.

Eisbock (from German Eisbock)- another variety of the Bok Beer variety is produced by partially freezing beer. At the same time, alcohol does not freeze. It is with the help of freezing that the strength of beer can be maintained.

Top-fermented beers

Altbier (from German Altbier)- a dark type of beer prepared in Germany using the traditional old method of top fermentation.

Kölsch (from German Kölsch)- light top-fermented beer, named after the city of Cologne. This variety is characterized by a rather strong hop smell and bitter taste.

Porter (from English Porter)- dark top-fermented beer, porter is characterized by a wine flavor. The fermentation period is 2 months. Porter strength can range from 4% to 10%. The production of porter is characteristic of the British.

Stout (from English stout)- one of the varieties of porter. The Stout variety was first brewed in Ireland, where it is still very popular.

Spontaneously fermented beers

Lambic- Belgian beer of spontaneous fermentation.