Elle: the complete history of the most famous style
Even those who do not know about beer have probably heard about ale at least once. And many are sure that they are synonymous. In fact, they are not: ale, like lager, like lambic, is just one style. So why is it more popular than all the others?
Back to the Past
Beer resembling ale was first brewed before our era. But a beverage that meets the characteristics of this trend appeared only in the 15th century in England. Like all other beers of that time, it was produced out of necessity: local water was practically unusable and milk spoiled too quickly. Ale, on the contrary, was purified from harmful bacteria during fermentation and could be preserved for a long time.
Characteristic features that distinguish ale from traditional beer appeared later. First, hops were brought to England, and some beer was brewed on the basis of this ingredient, while ale remained true to tradition - it was still made on the basis of spices and herbs and was not pasteurized or filtered.
Later on, another nuance was added: only those varieties that were produced at a temperature of 15-24°C by top fermentation were considered ale. The yeast in the finished product did not sink to the bottom, as in the production of other varieties, but remained at the top in the form of a foamy cap. The fermentation process manifested higher alcohols and esters, which subsequently had a significant impact on the taste. It was also a prerequisite for brewing ale - the finished beer was left to infuse in a cool place for a while. On average, the entire production process took no more than a few weeks, exceptionally - a couple of months in case of long brews.
Types of ale
This family includes many popular varieties: stout, porter, wheat beer, IPA, pale, Irish, Belgian, and Trappist ale, which is considered truly legendary. The thing is that only 13 breweries have the right to brew it; they have to be attached to the abbeys and meet a number of conditions for brewing and selling, for example, they have to donate part of the profits to charity.
It makes no sense to talk about the particular taste of ale - each variety has unique characteristics. But they all have one thing in common - high density, for which ale is called "liquid bread". It is believed that in terms of calories a glass of this beer can replace a portion of this product.
The best way to drink this beer is slightly cooled - about 12-18 degrees. Beer goes perfectly with different snacks, including cheese and fruit.
Want to try the best Belgian ale? Come to the Lambic beer restaurant - we have the best brews!
Taste without degrees: how non-alcoholic beer is made
Non-alcoholic beer is a great alternative to the usual foam beer when drinks with degrees are prohibited. And if earlier the taste and quality of such beer left much to be desired, now it has become a self-sufficient product that can bring no less pleasure than alcoholic varieties. We tell you how non-alcoholic beer is produced and at what point it loses degrees. A bit of history The first batch of non-alcoholic beer was made in 1976 in the Czech Republic. At first it was so unpopular that manufacturers had to engage in its mass promotion. In the 1980s, beer without degrees began to be actively promoted, including talking about the harm of drunk driving. But it didn’t help much — until the end of the nineties its market share was less than 1%. Non-alcoholic beer has gained real popularity only recently — in the early 2020s. The reason is the trend towards a healthy lifestyle. People all over the world are giving up meat, practicing sports and now — preferring beer without degrees to drinks with alcohol. Secrets of production Non-alcoholic beer contains the same ingredients as regular beer. Only the production technologies differ. They are based either on reducing the degrees by eliminating the fermentation stage or on removing alcohol from the finished beer. Here are the three most popular methods: — The interrupted fermentation method - when the fermentation of the wort is stopped and then the resulting liquid is carbonated, pasteurized and filtered. This is the most common method that most producers use;— evaporation - the degrees leave the beverage under the influence of high temperature;— membrane filtration method - the finished beer is filtered, separating the alcohol from the drink. Non-alcoholic beer is the right product if you are health-conscious. In addition to the fact that it does not contain alcohol, which in large quantities negatively affects the body, it is also low in calories. In beer without degrees only 30 calories per 100 grams — against 45 or more in the usual. But be vigilant: to improve the flavor of the drink, manufacturers often add extra sugar and various chemicals. You can try tasty and high-quality non-alcoholic beer in any beer restaurant of the Lambic chain. Our menu includes hundreds of beer varieties from all corners of the world. Non-alcoholic beer section also pleases with the choice: there are varieties from Germany, Austria, Italy, Russia and even South Korea. Come and let us find a drink for your lunch or dinner that will surely give you pleasure!
19 September 2024
Gluten-free beer: what kind it is and how it differs from gluten-containing beer
Gluten intolerance affects about 1% of the world’s population. Once in the GI tract, gluten, which is found in cereal plants, causes inflammation and leads to stomach upset. Sometimes intolerance becomes a disease when the villi of the small intestine begin to break down. This disease is called celiac disease. Until a couple of decades ago, people with celiac disease had to simply exclude gluten-containing foods from their diet, making it much more sparse than for normal people. Today, the problem is almost solved: manufacturers produce gluten-free pasta, breads and pastries, and many restaurants have gluten free items. Gluten-free beer: what kind of beer is it? Since beer is brewed on the basis of malt, which is sprouted grains, it contains a significant amount of gluten. But this does not mean that those who suffer from intolerance will have to give up their favorite drink — gluten-free beer has also been invented long ago. It is divided into two groups: low gluten and gluten free. Beverages from the first group can be consumed in moderate quantities by people with gluten intolerance, and those who suffer from celiac disease are recommended only gluten free beer. A completely gluten-free beer is one that contains less than 20 milligrams of gluten per kilogram (or 20 parts per million). Secrets of production Two technologies are used to make gluten-free beer: — beer is brewed on the basis of malt from gluten-free cereals: rice, corn, buckwheat, and gluten-containing grains are removed from it completely;— gluten is removed from the finished beer with the help of a special enzyme that breaks down the protein. If only part of the protein is removed, the beer is labeled as low gluten. In the first case, the drink may have a slightly different taste than the usual foam, while in the second case, all the characteristics of beer are preserved, including taste, color and foaming. Therefore, gluten-free beer made in this way is no different from regular beer. To try delicious gluten-free beer, come to the beer restaurants of the Lambic chain. For example, we have Baladin Nazionale Gluten Free — 100% gluten-free beer originating from Italy, which has an exquisite taste and aroma. We look forward to your tasting!
19 September 2024