Login | Registration
main organizations goods and services announcements cities and countres news sites offer advertising

Logo

Business information

en.spravochnik.biz


Goods and services / Beer

Beer

Beer - moderate alcohol content of wine drink alcohol fermentation produced malt wort using beer yeast, often with the addition of hops. Alcohol content in most varieties of beer to 3-6%. (and sometimes above, the strong usually contains about 8%, sometimes even up to 12% vol.), nutrients (primarily carbohydrates) - 7-10%, carbon dioxide - 0,3-0,4%.

quality beer can be only a process of tasting. Although many believe that the main feature of the quality of beer - his great and persistent foam, it's not quite true. And sometimes very wrong, especially when it comes to elyah. Almost any beer you can pour so that the foam will be high, or vice versa. What remains true is that good beer foam must be strong. But the final verdict can be made only in the tasting.

There is currently no uniform system of classification of beer in all its diversity. Views of U.S. and European sponsors of a few disagree on the classification.

By way of fermentation

In the United States and most European countries, the basic classification of beers is precisely this. According to her, the majority of beers on the method of fermentation can be attributed to the camps or elyu.

El sbrazhivaetsya at relatively high temperature (15-25 ° C) using vephovogo yeast fermentation. Eli often fruity flavor that they usually contain elevated levels of alcohol.

Camp - the most common type in the world of beer. When cooking lagera used bottom fermenting yeast. Camp sbrazhivayut at relatively low temperatures (5-15 ° C), followed by long periods at a temperature of about 0 ° C - during which time the beer Brightening and saturated with carbon dioxide gas.

However, some varieties Beer in Europe do not fit into this classification and are in separate groups:

Lambik (Belgian beer spontaneous fermentation) - sbrazhivaetsya without the use of the cultural yeast using micro-organisms present in the wort and get it out of the air .

Wheat beer - in addition to the availability of wheat malt is different in that for cooking beer dobrazhivaniya method used in the bottle. Typically, wheat beer is served nefiltrovannym, so instead of names Weizenbier (German - wheat beer) use Weissbier (German - white beer).

Hybrid class - linked to the preparation of their combination of ingredients and technologies that are specific to different types of beer.

Special class - as a rule, this category includes unusual composition beer, and beer with various additives or related drinks beer through fermentation, such as root beer.

by color

The classification by the color of beer is widespread in Russia, as well as some other European countries such as Spain. There are dark, light, red and white types of beer.

When cooking a dark roasted malt beer used.

Beer color is determined by the degree of roasted malt and the number of dark malt used in brewing. Most dark malt varieties can not be used alone without the light varieties, as well as in obzharivanii lose enzymes necessary for osaharivaniya wort.

The most common types of dark malt:

- Munich
- Vienna
- Caramel
- Chocolate
- Zhzheny

clear comparison of colors and the classification method of fermentation is not: dark can be as Al, and lager.

Beer is not on the basis of barley

In some varieties of beer barley malt partially replaced by other cereals (malt and grain neproroschennye).

- Wheat < br /> - Rye
- Rice
- corn

There are also exotic beers, are not based on barley. In most cases, these sorts of traditional European point of view is hard to name a beer.

Non-alcoholic beer

Despite the name, the nonalcoholic beer contains 0,2-1,0% alcohol, completely get rid of you can not. There are several technologies nonalcoholic beer. The alcohol contained in the usual beer, cleaning using vacuum distillation (using a low boiling point of alcohol) and with the help of dialysis (membrane method). Also, get rid of alcohol through the suppression of fermentation, using special yeast, do not turn maltose in alcohol, or stop the fermentation process, lowering the temperature. Membrane process is considered the best, as is traditional manufacturing technology, and least of all the beer taste different from normal. But because of the low content of alcohol taste nonalcoholic beer with any other technology is as Alcohol has a significant impact on the taste of beer. Because of the more complex production technologies nonalcoholic beer, the cost is higher than that of conventional.

Organization offering a goods or service



Package Standart

AC-BEER, LTD

Ukraine, Sumi region
Sumi, Psil'ska of street 26

Package Standart

ADVICE OF TF, LTD

Ukraine, Crimea
Simferopol, Yevpatoriya highway, 6

Package Standart

ASTRON, PЕ

Ukraine, Herson region
Kherson, Parovozna street 14

Package Standart

BALTIC-UKRAINE, LTD

Ukraine, Kyiv region
Kyiv, Chervonopraporna 96/94

Package Standart

BAR IMPORT, LTD

Ukraine, Kyiv region
Kyiv, Collectornaya street 3, office 407

Package Standart

BELAYA MEDVEDITSA, LTD

Ukraine, Kyiv region
Kyiv, Uritskogo street 35а

Package Standart

BERDICHIVSKIY BREWERY, JSC

Ukraine, Zhitomir region
Berdichiv, Libknekhta K. street 114

More detailed list of companies offering a product or service you can order

e-mail: sts1872@gmail.com

Find "Beer" in the directory of organizations


Related goods or services

Condensed milk

Condensed milk

Fruitcake

Fruitcake

Coffee

Coffee

Wine

Wine

Cheese

Cheese

Grain

Grain

Beef

Beef

Kvass

Kvass

Juice

Juice

Advertisement

© 2006-2018 ЧП "Современные Технологические Системы"