— Recipes to live beer

Living beer - one of the nicest and oldest pleasures in life. To live beer tasting requires only three components: eyes, nose and palate. Eyes appreciate the color and transparency pennost, nose detects the scent of beer, and the sky enjoys his taste.

The color depends on the live beer varieties of barley, water features and method of preparation. The substances responsible for the color of beer can be found in the envelope of barley grain. Interacting with the salts in the water, the grain gives the beer its color. And it can happen in two ways - during the caramelization (the sugar contained in malt, then becomes thick and sticky), when the malt roasted, or during the oxidation of tannin and malt sugar (maltose).

Living beer becomes transparent if it is over the action of yeast and other microorganisms. As a rule, the transparency of the living can speak of beer after a certain time. Note that, as a living beer transparent, so it is land (the sky was no longer feels it pleasant softness and density) and thinner (lost "body" of beer, its thick, rich taste, the original ektraktivnost wort).
Softness - one of the main characteristics of a living beer, it "balances" transparency and density of live beer. Therefore, defining the tastes of a living beer, you need time to catch it clean and pristine. And, of course, do not forget two important things: firstly, the bitterness of beer should be getting on a nice, without a sharp aftertaste, and secondly, the thick foam - a sign that the live beer is very soft, even slightly sweet.

A wide range of olfactory sensations made possible by the receptors in the nasal cavity. We feel many flavors - hops, malt and fruit, herbs and flowers. The intensity of flavor characterize the definitions of "strong," "light," "weak," "steady," "very stable", "poorly defined". On the quality of living beer flavor can be subtle, very subtle, common, rough.

Flavor of live beer is largely determined by the quality of malt - as far as he was big and sweet (it depends on the grain crop and the degree of drying or roasting). Traditionally used barley malt, but you can make a living beer made from malt of wheat, oats, rye and rice - both individually and vpremeshku. Malt aroma may be bread crust, biscuit, caramel, roasted coffee, or licorice (Glycyrrhiza).

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