— Live beer: class preparation technology and the benefits from it

As you know, beer is produced from grain raw materials - malt (barley processed product), and hops - with special brewer's yeast.Because of the complex chemical composition (content of protein and minerals, carbohydrates, organic and amino acids, enzymes and vitamins) beer - perishable product.

Beer manufactured without the use of "technology for conservation" is called "alive". The main difference from regular beer is a small shelf life due to the lack of preservatives, a special taste and health benefits. "Live" Beer is a filtered and unfiltered (unclarified).

No exaggeration to say that "live" beer - a kind of living organism, because it is in a state if slow, but ongoing fermentation. Only under this condition it would have required specific to beer flavor.

Any "live" beer can be classified according to several principles.

1st principle of classification (characteristic only of living things beer) by the method of filtration.

Unfiltered has a muddy tone for the remainder of yeast. Such a beer - the most useful. The only flaw - a very small shelf life.

Filtered beer becomes transparent. Shelf life is increased up to a month. But while it is inferior in taste unfiltered and useful qualities.

2nd principle of classification of beer - in color, its variety is often divided into light, dark and dim.

Lager is produced from natural malt, dark - fried, well, semi-dark - from the mixture.

Dark beer is characterized by its sweet, astringent taste and aroma of caramel malt (smells like a crust of black bread). Due to the high content of extractives drink comes out thick and hearty, and they can even eat lunch. The name "dark" beer was due to the dark barley malt - barley grain roasted until caramel color.

Third principle: the type of yeast used during fermentation, and the temperature bpozheniya.

According to the American system of separation of types and varieties of beer can be attributed to lagepy or ale, that is, the beer produced by grassroots or top fermentation. Razlichiya mezhdy lagepom and ale variety obyslovlivayutsya dpozhzhey, ispolzyemyh DURING bpozhenii and tempepatypoy bpozheniya. Lagepy digested slowly well as at a low tempepatypah. Eli quickly to sbpazhivayutsya well as at a relatively high tempepatypah, so they contain a lot of waste products of yeast than lagers.

Al (Ale) - collectively, all nazvanie piva, ppoizvedennyh with vephovogo bpozheniya. Sodepzhanie spipta in elyah above, it is darker and stronger than lagepy.

Lagep (Lager) - softer and syhoy slaby napitok. Popylyapnee lagers, ales and sostavlyayut than about 90% of piva ing countries.

Benefits of live beer for health

The positive effect of beer on health confirmed the scientists involved in this matter. The benefits of valuable substances that are part of the living natural ingredients of beer no doubt. "Live" beer due to the absence of additives and preservatives, natural flavor remains true and is much nicer than usual. Anyone who has ever tried this beer a living, remembers him. However, the pleasure from the taste of the drink - not the main thing. The use of "live" beer brings unclarified invaluable health benefits. In an unfiltered beer is a certain amount of brewer's yeast. Thanks to their rich chemical composition and high content of vitamins, yeast gives the beer a great living physiological value and medicinal properties.

Checked: better living beer can only be a beer that has .. have not tried it!


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