Secrets of production: what beer is made of and how it is brewed
The first beer appeared in the 7th century BC. Most likely, it bore little resemblance to modern varieties, and the production technology differed considerably. We won’t be able to find out how the ancient Sumerians prepared their drink, but it’s easy to tell you what ingredients and how beer is brewed today. Let’s go!
The subtleties of the process
The basis of any beer is malt. This is the name given to the seeds of cereals that have undergone special fermentation. Grains can be different — wheat, barley, rye and even corn. After the grains are ripe, they are sent to a crusher to be pulverized. Once the grains are completely broken, the next stage of production comes — mashing.
This is the name given to the process of mixing malt with water. The resulting mass is heated to a high temperature — from 60 to 72 degrees Celsius. This is necessary for the malt to release starch, which is then broken down and transformed into simple sugars. It is they that become the alcohol base of the future drink.
At this stage, the malt and water become wort — a sweet mass that undergoes fermentation. The wort is filtered to get rid of residual grains, and then boiled. The high temperatures precipitate the proteins that will later become the foam, and the drink itself is sanitized.
Then hops are added to the wort, either during boiling or immediately after. It is responsible for the aroma of the future drink and bitterness in its taste. The longer the hops are boiled, the more pronounced the bitterness will be.
But that’s not all. The resulting mass is again cleaned from the remnants of grains to make the drink even more transparent. A special decanter or whirlpool is used for this purpose.
Then the wort is cooled — from 100 degrees to the fermentation temperature. Modern production facilities use a special device for this purpose — a heat exchanger. After that, the mass is placed in a container where it will ferment. To start the process, yeast is added to the wort. They turn sugars into alcohol and carbon dioxide. It is the type of yeast that determines which family the beer will belong to: ales or lagers. Sometimes no yeast is added, and fermentation takes place under the influence of «wild» yeasts — microorganisms that are found in a particular geographical area. This is the case with lambic, which is produced by spontaneous fermentation in the Senna River Valley.
Once the fermentation process is complete, aging begins. The beer is placed in a container (for example, some varieties are aged in wine barrels) for a certain period of time.
By the way, non-alcoholic beer is brewed in the same way, and degrees are removed from it with a special device after fermentation.
Lambic has both. Come to any of our beer restaurants and try it!
Japanese beer Hitachino Nest Yuzu Lager
It is tacitly believed that the best beer is brewed in Europe — Belgium, Germany and the Czech Republic. However, there are other countries which produce high-quality foam, it is just that it is not so popular in Russia. For example, Japan. Connoisseurs will confirm: it is almost impossible to find tasteless beer in the land of the rising sun. On the shelves of Japanese stores there are both classic varieties and unusual labels. A bright representative of the latter is Hitachino Nest Yuzu Lager. Let’s find out what exactly it is good for. Freshness and harmony The original Hitachino Nest Yuzu Lager is brewed on the basis of Hitachino Nest Lager light lager, but with a secret ingredient. Yuzu juice, or Japanese citron, is added to the drink. Thanks to this fruit, the taste and aroma of the beer acquires characteristic citrus notes, refreshing sourness and piquant bitterness. In addition to yuzu itself, the flavor of Hitachino Nest Yuzu Lager has notes of tangerine, grapefruit, malt and hops. And in addition to the citrus sourness, the full-bodied flavor also shows light malt notes. Hitachino Nest Yuzu Lager is so refreshing and drinkable that it is often consumed without gastronomic accompaniment, as an aperitif. It is the perfect drink for hot weather or to quench thirst. This beer can also be served with light appetizers, salads and seafood. A bit of history If you want to delve more into Japanese beer culture, it’s also worth learning more about the maker of Hitachino Nest Yuzu Lager. This is a Kiuchi company founded by Kiuchi Nihei in the city of Naka in 1823. Initially, the company only produced sake, and later switched to other alcohols such as wine, liqueurs, and beer. In 1996, Kiuchi put beer production on stream by opening its own mini-brewery, Hitachino Nest. Hitachino is the old name of the province, which in ancient times was known for its fertile soils and abundant crops of grains from which excellent beer was brewed. Kiuchi products have repeatedly received prestigious awards at beer competitions and festivals, not only in Japan, but also abroad. The beer is appreciated for its excellent taste and quality, and the company itself is appreciated for its loyalty to tradition: since its foundation, for almost two centuries, it has been owned by the same family. Looking for a place to try Japanese beer in Moscow? Come to any Lambic beer restaurant. We have many interesting varieties that will pleasantly surprise you!
24 March 2025
Summer lambics: refresh yourself with a fruity beer from Belgium
When the thermometer is high, nothing is as refreshing as a cold beer. Especially if it’s lambics — a traditional Belgian sour beer with natural juice, which not only gives a pleasant coolness, but also pleases with deep flavor. Why fruit beer saves you in the heat Light sourness, sparkling «character» and juicy fruit notes make lambics an ideal drink for summer. Unlike heavy ales or bitter IPAs, fruit beers are easy to drink, almost like lemonade, but with a distinctive beer depth. It stimulates the appetite, quenches thirst and gives a feeling of freshness thanks to the natural juices in the composition — cherry, raspberry, peach or other fruits and berries. What to choose The best option for hot weather — sour lambics, which do not leave an unpleasant feeling of lusciousness, like a sweeter beer or soda. For example, the classic cherry Kriek MAX. The bright flavor of ripe berries and pleasant sourness make it perfect for a hot day. «Kriek» is not too sweet, with a slight tartness and a long aftertaste. If you like softer, sweeter options, Lindemans Pecheresse is your choice. This peach lambic has a honeyed and fruity bouquet, a light sparkle and velvety texture, and a slight acidity and refreshing note in the finish. A variant for cider lovers, but it’s still a lambic — Lindemans Apple. The drink has a bright rich taste, which perfectly balances the sweetness of red and sourness of green apples, pleasant aroma and refreshing aftertaste. Perfect for a hot day! How to drink lambics in the heat For a beer to be truly refreshing, proper serving is important. Lambics should be: — Cool down to 6-8°C — this will reveal all the nuances of flavor, but will not lose the freshness.— Serve in tall glasses — the flavor will «play». If desired, you can add ice to the drink, but do not get carried away — there is a chance to «dilute» the deep flavor of Lambic. And it is better to just have to go to Lambic! In our beer restaurants — a large selection of varieties from Belgium and other countries of the world. Proper serving of drinks, delicious food, cozy atmosphere and excellent service are guaranteed!
21 June 2025