www.neformat.com.ua


Новости Статьи Рецензии Ивенты Форум Facebook Telegram Twitter YouTube Instagram Mixcloud SoundCloud
Переключить в мобильный режим
Вернуться   Форум www.neformat.com.ua > Main > Different

Different Основной раздел, в котором можно пообщаться на любые темы

Ответ
Опции темы Поиск в этой теме
Непрочитано 03.01.2009, 05:22   #1
vinyl 12"
+/- Информация
Репутация: 553
Пиво

Капец, про пиво тоже нет темы

Собссна, кто что котирует и употребляет, как часто и в каких количествах?

Меня вот только недавно угораздило попробовать наконец знаменитое "Микуленецьке", и теперь я его фанат До этого лучшим считал Оболонь светлое.
sal вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 14:38   #2791
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

не согласен, хуевые)
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 14:53   #2792
cheerz & beerz
+/- Информация
Репутация: 1580
Re: Пиво

Цитата:
Сообщение от kirai Посмотреть сообщение
тёмное Фрау Риббентроп тоже сейчас вышло.
та вроде давно уже)
Zloj вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 15:20   #2793
めらんちょりあ
+/- Информация
Репутация: 1522
Re: Пиво

Цитата:
Сообщение от Zloj Посмотреть сообщение
та вроде давно уже)
неделю назад
kirai вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 16:00   #2794
cheerz & beerz
+/- Информация
Репутация: 1580
Re: Пиво

я пиво с этикеткой "фрау риббентроп" видел у них еще пол года назад, если не больше или ты к тому, что теперь оно темное?
Zloj вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 16:03   #2795
めらんちょりあ
+/- Информация
Репутация: 1522
Re: Пиво

Zloj, о новом тёмном пшеничном, конечно. то было просто пшеничное белое.
kirai вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 16:29   #2796
cheerz & beerz
+/- Информация
Репутация: 1580
Re: Пиво

ага, так ясно
Zloj вне форума   Ответить с цитированием
Непрочитано 28.11.2015, 23:00   #2797
digipack
Supporter 
+/- Информация
Репутация: 329
Re: Пиво

Вот это я удачно в БирБанк завернул - только-только новую кегу установили:



Цитата:
Друзья. Мы рады представить очередной эксперимент. В классический American Pale Ale на хмеле Summit мы добавил сок более ста грейпфрутов и на сухое охмеление внесли ветки розмарина.
Плотность 12%,
Горечь 30 IBU,
Алк. 5,0%

Попробовать Rosemary можно уже сегодня:
В Харькове в CRAFT Beer Store
https://www.facebook.com/pages/CRAFT...935491?fref=ts
Днепропетровск:
Пивотека Beer Bank
https://www.facebook.com/BeerBankDnepr
Киев
BIMBO кава & more
https://www.facebook.com/bimbokava?f...c_location=ufi
https://www.facebook.com/White-Rabbi...52163/?fref=nf
punknotyet на форуме   Ответить с цитированием
Непрочитано 03.12.2015, 16:14   #2798
psychedelic addict
+/- Информация
Репутация: 486
Re: Пиво

Не крафтом единым! Лобкович выкатил недавно новую премиум серию из 3 сортов - темное, пшеничное и эль. Темное - абсолютно обычное, эль пока не пил, но не хвалят, а вот пшеничное очень и очень удачное Так что если вдруг увидите в Украине - смело берите.

adogg вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 16:22   #2799
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

Лобкович?
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 16:29   #2800
спокойствие и превосходство
+/- Информация
Репутация: 1502
Re: Пиво

bc_ranger вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 16:32   #2801
без статуса
+/- Информация
Репутация: 226
Re: Пиво

вот мои похождения с Лобковичем на Петровскую


Добавлено в 15:32 / Предыдущее сообщение было написано в 15:31

на вкус довольно таки неплохой пилс оказался, фоточка с какого-то летнего канцыка
igorek-hxc вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 16:38   #2802
Банка Санникова
+/- Информация
Репутация: 599
Re: Пиво

А в Сильпо сейчас Blanche De Namur по шаровой цене.
http://beerplace.com.ua/news/akciya-...-namur-v-silpo
Lanz вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 17:25   #2803
psychedelic addict
+/- Информация
Репутация: 486
Re: Пиво

Iomhar Baran и bc_ranger, тю, вы шо первый раз Лобковича видите? В Чехии много веселых названий, одно село Жопы (Žopy) чего только стоит с его с речушкой Жопкой (Žopka) и велосипедным клубом Цикло Жопы (CYKLO ŽOPY)
adogg вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 17:29   #2804
digipack
Supporter 
+/- Информация
Репутация: 329
Re: Пиво

Цитата:
Сообщение от adogg Посмотреть сообщение
и велосипедным клубом Цикло Жопы (CYKLO ŽOPY)
punknotyet на форуме   Ответить с цитированием
Непрочитано 03.12.2015, 18:10   #2805
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

Цитата:
Сообщение от adogg Посмотреть сообщение
Iomhar Baran и bc_ranger, тю, вы шо первый раз Лобковича видите? В Чехии много веселых названий, одно село Жопы (Žopy) чего только стоит с его с речушкой Жопкой (Žopka) и велосипедным клубом Цикло Жопы (CYKLO ŽOPY)


Добавлено в 17:10 / Предыдущее сообщение было написано в 17:09

Цитата:
Сообщение от igorek-hxc Посмотреть сообщение
вот мои похождения с Лобковичем на Петровскую


Добавлено в 15:32 / Предыдущее сообщение было написано в 15:31

на вкус довольно таки неплохой пилс оказался, фоточка с какого-то летнего канцыка
а где ты его брал, я люблю пилсы тоже?
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 18:13   #2806
vinyl 10"
+/- Информация
Репутация: 1192
Re: Пиво

В Польщі є популярна марка горілки і настойок Сопліца (Soplica). Це, як виявляється, прізвище героя поеми Міцкевича.
valmakar вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 18:18   #2807
без статуса
+/- Информация
Репутация: 226
Re: Пиво

Iomhar Baran, есть точка с чешским пивом на житнем рынке, заходить с бокового входа, там еще над боковым входом на рынок вывеска ежика висит, летом там перед канцыками тарились
igorek-hxc вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 18:29   #2808
..устраивал заплывы когда был великий потоп..
+/- Информация
Репутация: 505
Re: Пиво

Цитата:
Сообщение от valmakar Посмотреть сообщение
В Польщі є популярна марка горілки і настойок Сопліца (Soplica).
горіхова дуже смачна

Добавлено в 18:29 / Предыдущее сообщение было написано в 18:25

Останнім часом щось так підзайобує крафт (кажемо крафт, маємо на увазі іпа/апа). Почав більше уваги приділяти пільзам. Я не знаю чи це вікове чи просто в голову вдарило. Але мені здається що це типу як в дитинстві ми всі любили яскраво виражений смак, кунфєти всячєскі, а потім вже коли підросли то зрозуміли що нема нічого смачнішого за стейк. Просто шмат м'яса з сіллю та перцем, без всяких фенсі присмаків та приправ.
І от я думаю може і тут так. Бо якщо говорити про прикольні нефільтровані пільзи (навіть деякі фільтровані) то в них дуже багатий, але не ін-йо-фейс смак. Хз, думки воголос.
fog! вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 18:33   #2809
vinyl 10"
+/- Информация
Репутация: 1192
Re: Пиво

Цитата:
Сообщение от fog! Посмотреть сообщение
горіхова дуже смачна
Я коли зустрічався з полькою, оцінив доливання настойки до чаю. Навіть поганенький чай і поганенька настойка стають шляхетними напоями
valmakar вне форума   Ответить с цитированием
Непрочитано 03.12.2015, 21:31   #2810
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

Цитата:
Сообщение от fog! Посмотреть сообщение
горіхова дуже смачна

Добавлено в 18:29 / Предыдущее сообщение было написано в 18:25

Останнім часом щось так підзайобує крафт (кажемо крафт, маємо на увазі іпа/апа). Почав більше уваги приділяти пільзам. Я не знаю чи це вікове чи просто в голову вдарило. Але мені здається що це типу як в дитинстві ми всі любили яскраво виражений смак, кунфєти всячєскі, а потім вже коли підросли то зрозуміли що нема нічого смачнішого за стейк. Просто шмат м'яса з сіллю та перцем, без всяких фенсі присмаків та приправ.
І от я думаю може і тут так. Бо якщо говорити про прикольні нефільтровані пільзи (навіть деякі фільтровані) то в них дуже багатий, але не ін-йо-фейс смак. Хз, думки воголос.
забей на тренды и бери то что нравится я давно так делаю)
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 08.12.2015, 18:09   #2811
めらんちょりあ
+/- Информация
Репутация: 1522
Re: Пиво

Цитата:
Сообщение от valmakar Посмотреть сообщение
В Польщі є популярна марка горілки і настойок Сопліца (Soplica)
перебрал ореховой неделю назад, теперь долго не смогу нормально воспринимать этот запах хотел тогда как раз тут что-то написать по сабжу, но даже на название этой настойки не мог смотреть

Цитата:
Сообщение от fog! Посмотреть сообщение
Останнім часом щось так підзайобує крафт (кажемо крафт, маємо на увазі іпа/апа)
а почему надо так иметь в виду весь крафт и почему нельзя говорить что просто надоел ипа?

Цитата:
Сообщение от fog! Посмотреть сообщение
Я не знаю чи це вікове чи просто в голову вдарило. Але мені здається що це типу як в дитинстві ми всі любили яскраво виражений смак
Как-то не совсем в кассу. Приходят со временем как раз к ИПА, а для многих он так и остаётся горьким неприятным напитком. И не знаю никого, кто полюбил бы ИПА и зациклился бы на нём, отметая любые другие сорта. Всё хорошо к месту и разнообразие тоже хорошо.

А такие фразы больше похожи на досаду, что втянулся во что-то слишком модное и чтобы не быть как все - выбирать что-то другое, пусть даже ещё более популярный стиль.

К слову, классический Pilsner Urquell на мой вкус одно из самых неприятных пив, которое пил
kirai вне форума   Ответить с цитированием
Непрочитано 08.12.2015, 19:14   #2812
Банка Санникова
+/- Информация
Репутация: 599
Re: Пиво

Ну и я добавлю что те же крафтовые пивоварни имеют свои сорты пилснеров и спокойно себе варят.

Не стоит воспринимать крафт только как обязательно IPA хитровыебанное пиво с 15 сортами хмеля, 4 видами солода и 5 летней выдержки в деревянных бочках из-под мазута.

Вон из крафтовых пилснеров как раз пару месяцев назад пили Meantime Pilsner. Водянистая хуйня
Lanz вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 17:44   #2813
..устраивал заплывы когда был великий потоп..
+/- Информация
Репутация: 505
Re: Пиво

Да знаю я, знаю, розумники

Добавлено в 17:42 / Предыдущее сообщение было написано в 17:42

Цитата:
Сообщение от kirai Посмотреть сообщение
И не знаю никого, кто полюбил бы ИПА и зациклился бы на нём
я знаю

Добавлено в 17:44 / Предыдущее сообщение было написано в 17:43

Цитата:
Сообщение от kirai Посмотреть сообщение
К слову, классический Pilsner Urquell на мой вкус одно из самых неприятных пив, которое пил
не люблю його дуже сильно
fog! вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 18:04   #2814
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

Цитата:
Сообщение от Lanz Посмотреть сообщение
Ну и я добавлю что те же крафтовые пивоварни имеют свои сорты пилснеров и спокойно себе варят.

Не стоит воспринимать крафт только как обязательно IPA хитровыебанное пиво с 15 сортами хмеля, 4 видами солода и 5 летней выдержки в деревянных бочках из-под мазута.

Вон из крафтовых пилснеров как раз пару месяцев назад пили Meantime Pilsner. Водянистая хуйня
По поводу сортов пива: БОЛЬШИНСТВО!!! сортов пива существовало до крафтовых пивоварен и называть к примеру IPA крафтовым сортом нельзя - это охуенно не правильно, могу сейчас перечислить:

Pale ale

Pale ale is essentially the beer that launched the modern brewing revolution in America, and one beer in particular deserves much of the credit.
In 1979, the Sierra Nevada Brewing Co. was founded in Chico, CA, and in 1980 produced its first batch of pale ale. Sierra Nevada Pale Ale was a revelation for beer lovers who were seeking something flavorful and distinctly American. Highly aromatic and cleanly bitter from the use of American hops, with a crisp but fruity body, this new beer offered a tasty alternative to mainstream light lagers.
Sierra Nevada Pale Ale became the standard against which all American pale ales were measured. As new microbreweries sprang up across the country, literally hundreds of breweries produced a beer in the SNPA vein. They were both refreshing and characterful—a tough feat to manage.
Pale ales may have been new to American drinkers 30 years ago, but the style has a history in England that reaches back 300 years. Before that time, the common brews in England were porters and stouts—dark beers whose color came from the heating process that created dark barley malt for brewing. Given the fuel and technology of the time, this process was difficult to control.
However, by the early 18th century, reliable methods existed to produce pale barley malt, and that meant pale-colored beer. At first, the new pale malt was expensive, so the pale beers were limited to wealthier drinkers. But as pale malt became more affordable, pale-colored ales displaced dark ales in popularity, slowly overtaking porter and stout.
During the early 19th century, the shrewd brewers at Burton-Upon-Trent in the English Midlands developed pale ales of their own to challenge the London breweries. Their success had much to do with good luck and geology, as the water around Burton is quite hard and perfectly suited for the production of pale ale. This alkaline water not only brings an impression of dryness in the finished beer, but also rounds out the hop bitterness, a good quality in a brew with a lot of bitter character. The hardness of the water may also aid in the clarity of the beer.
Pale Ale or Bitter?
In the 19th century, ales that were pale in color were often called “pale ale” or “bitter” interchangeably. Some historians point to brewing records from about 150 years ago, when these beers were referred to as “bitter ales” to distinguish them from the sweeter brown ales and mild ales of the day.
It is only in modern times that a distinction is made between pale ale and bitter, but even that division is blurry. Some consider the manner of dispensing the beer as the decisive factor: if the beer is served on draft, it would be called a bitter; if in a bottle, pale ale. No matter which name is used, these are the traditional beers of the English pub.
American brewers—who tend to shy away from the name “bitter”—make pale ales both in the more restrained English tradition and the more assertive American style.
The English and American approaches to pale ale make an interesting contrast in basic brewing ingredients. British pale ale malt is nutty and robust, American malt is softer and crisper. Classic English hops are refined, earthy and floral; whereas American hops tend to evoke wildness, with a brash citrus and pine profile.
Balance is a feature of English pales, while Americans proudly show off a full hop character, with particular attention to aroma. And American yeast tends to be more neutral, while classic English ale yeast leave a note of fruitiness and faint butterscotch.
In either case, expect an amber-gold beer with fruity, fresh citrus aromas. With relatively low alcohol, and a flavor in which no one element dominates, pale ale is a sociable beer, easy to drink with food or over the course of an evening. For good reason, this easy-going style remains one of the most popular among craft beers.
[свернуть]

India Pale Ale



19th century poster for Phipps, an IPA brewer in Northampton.

An Edinburgh brewer's IPA label
The term pale ale originally denoted an ale that had been brewed from pale malt. The pale ales of the early 18th century were lightly hopped and quite different from today's pale ales. By the mid-18th century, pale ale was mostly brewed with coke-fired malt, which produced less smoking and roasting of barley in the malting process, and hence produced a paler beer. One such variety of beer was October beer, a pale well-hopped brew popular among the landed classes, who brewed it domestically; once brewed it was intended to cellar two years.
Among the first brewers known to export beer to India was the Bow Brewery, on the Middlesex-Essex border. Bow Brewery beers became popular among East India Company traders in the late 18th century because of the brewery's location and Hodgson's liberal credit line of 18 months. Ships transported Hodgson's beers to India, among them his October beer, which benefited exceptionally from conditions of the voyage and was apparently highly regarded among its consumers in India. Bow Brewery came into the control of Hodgson's son in the early 19th century, but his business practices alienated their customers. During the same period, several Burton breweries lost their European export market in Russia when the Tsar banned the trade, and were seeking a new export market for their beer.
At the behest of the East India Company, Allsopp brewery developed a strongly-hopped pale ale in the style of Hodgson's for export to India. Other Burton brewers, including Bass and Salt, were anxious to replace their lost Russian export market and quickly followed Allsopp's lead. Perhaps as a result of the advantages of Burton water in brewing, Burton India pale ale was preferred by merchants and their customers in India, but Hodgson's October beer clearly influenced the Burton brewers' India pale ales.
Brewer Charrington's trial shipments of hogsheads of "India Ale" to Madras (now Chennai) and Calcutta (now Kolkata) in 1827 proved successful and a regular trade emerged with the key British agents and retailers: Griffiths & Co in Madras; Adam, Skinner and Co. in Bombay (now Mumbai) and Bruce, Allen & Co. in Calcutta.
Early IPA, such as Burton brewers' and Hodgson's, was only slightly higher in alcohol than most beer brewed in his day and would not have been considered a strong ale; however, a greater proportion of the wort was well-fermented, leaving behind few residual sugars, and the beer was strongly hopped. The common story that early IPAs were much stronger than other beers of the time, however, is a myth. While IPA's were formulated to survive long voyages by sea better than other styles of the time, porter was also shipped to India and California successfully. It is clear that by the 1860s, India pale ales were widely brewed in England, and that they were much more attenuated and highly hopped than porters and many other ales.
Demand for the export style of pale ale, which had become known as India pale ale, developed in England around 1840 and India pale ale became a popular product in England. Some brewers dropped the term "India" in the late 19th century, but records indicated that these "pale ales" retained the features of earlier IPAs. American, Australian, and Canadian brewers manufactured beer with the label IPA before 1900, and records suggest that these beers were similar to English IPA of the era.
IPA style beers started being exported to other colonial countries, such as Australia and New Zealand, around this time with many breweries dropping the 'I' in 'IPA' and simply calling them Pale Ales or Export Pales. Many breweries, such as Kirkstall Brewery, sent large quantities of export beer across the world by steam ship to auction off to wholesalers once there.
[свернуть]

Mild Ale

"Mild" was originally used to designate any beer which was young, fresh or unaged and did not refer to a specific style of beer. Thus there was Mild Ale but also Mild Porter and even Mild Bitter Beer. These young beers were often blended with aged "stale" beer to improve their flavour. As the 19th century progressed and public taste moved away from the aged taste, unblended young beer, mostly in the form of Mild Ale or Light Bitter Beer, began to dominate the market.
In the 19th century a typical brewery produced three or four mild ales, usually designated by a number of X's, the weakest being X, the strongest XXXX. They were considerably stronger than the milds of today, with the gravity ranging from around 1.055 to 1.072 (about 5.5% to 7% abv). Gravities dropped throughout the late 19th century and by 1914 the weakest milds were down to about 1.045, still considerably stronger than modern versions.
The draconian measures applied to the brewing industry during the First World War had a particularly dramatic effect upon mild. As the biggest-selling beer, it suffered the largest cut in gravity when breweries had to limit the average OG of their beer to 1.030. In order to be able to produce some stronger beer - which was exempt from price controls and thus more profitable - mild was reduced to 1.025 or lower.
Modern dark mild varies from dark amber to near-black in colour and is very light-bodied. Its flavour is dominated by malt, sometimes with roasty notes derived from the use of black malt, with a subdued hop character, though there are some quite bitter examples. Most are in the range 1.030–1.036 (3–3.6% abv).
Light mild is generally similar, but paler in colour. Some dark milds are created by the addition of caramel to a pale beer.
Until the 1960s mild was the most popular beer style in England.Pockets of demand remain, particularly in the West Midlands and North West England, but has been largely ousted by bitter and lager elsewhere. In 2002, only 1.3% of beer sold in pubs was Mild. Mild's popularity in Wales, in particular, persisted as a relatively low-alcohol, sweet drink for coal miners. Some brewers have continued to produce mild, but have found it sells better under a different name: for instance, Brains's mild was renamed Dark. Outside the United Kingdom mild is virtually unknown, with the exception of Old in New South Wales and some microbrewery recreations in North America and Scandinavia
[свернуть]

Barley wine

In ancient Greece, a style of fermented grain beverage was referred to as "κρίθινος οἶνος" (krithinos oinos), barley wine and it is mentioned amongst others by Greek historians Xenophon in his work Anabasis and Polybius in his work The Histories, where he mentions that Phaeacians kept barleywine in silver and golden kraters. These barley wines would be dissimilar to modern examples as their mention predates the use of hops (a key component in modern barley wines) by several centuries.
The first beer to be marketed as barley wine was Bass No. 1 Ale, around 1870
The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale Old Foghorn was styled as barleywine (one word) out of fear that occurrence of the word wine on a beer label would displease regulators.
[свернуть]

Porter

The birth of porter in the early 18th century is among the most significant brewing events of the past 300 years. At a time when England was leading the Industrial Revolution, this deep brown ale drove a revolution in brewing. Porter became the first beer style to gain wide popularity—it was enjoyed all across Britain, and was even George Washington’s favorite beer.
Before porter, beer brewing was a small-scale activity limited to homes and small pub breweries. The alehouses in London stocked different types of beer: freshly brewed beer, aged beer and strong beer. Pub customers often ordered blends of these beers, to suit their taste and their budget: one such blend was known as “three threads.”
One common account of the origin of porter is charming, but probably incorrect. It claims that pub owners, tired of mixing the different beers to order, found a way to brew a single beer with the characteristics of three threads, and that became porter.
It is more likely that London brewers of brown beer, facing competition for customers, improved the quality of their beers. The new, “improved” brown beers—well brewed, with more hops and aged longer—came to be known as porter. The name “porter” was adopted for these beers because of the new brew’s immense popularity with the porters who carried goods around the city.
Industrial Porter
The popularity of porter during the 18th century coincided nicely with the groundswell of the Industrial Revolution. Businessmen built massive breweries: one new vat at a porter brewery was so large that 200 people dined in it before its first use.
Steam-powered engines provided power and cooling systems allowed year-round brewing and storing. This was the end of the local pub brewery, and the beginning of true commercial brewing.
Brewers took advantage of the improving trade routes to send their brew throughout England, Scotland and Ireland. To the dismay of the brewers outside of London, porter was driving many to the verge of bankruptcy. The solution was to make porters themselves.
In Ireland, Arthur Guinness was brewing only porter early in the 19th century, but became well known for its “stout porter,” simply a strong version of porter. Within a century, Guinness became the largest brewery in the world.
Porter’s rule lasted into the 19th century, when pale ales and pilsners became the darlings of Europe. Stout was catching the eye of those who wanted a dark beer, but something stronger. Brown ales and milds emerged as regional favorites. Then restrictions on industry use during the First World War drove the production of porter down further. By the 1940s, porter had largely vanished in England.
Across the Atlantic, a handful of East Coast breweries made porters, including Narragansett, Yuengling, and Stegmaier. But the style blossomed again at the hands of new microbreweries. Today’s porters are generally ruby-black to deep brown in color, with chocolaty, caramel or licorice notes.
For sheer versatility, porters are hard to beat, offering sturdiness on the one hand, drinkablility on the other. They can be the epitome of balance, or a dark, bitter beer for hop lovers. The range of flavors in porter is almost unparalleled for a beer of modest means. Soothing enough for cold weather, modest enough for warm, porters may still take a back seat to stout, but they occupy the driver’s seat for many.
[свернуть]

Baltic porter

Baltic porter was introduced from Britain in the 18th century as a warm fermenting beer and remained so until the second half of the 19th century when many breweries began to brew their porter at cooler temperatures. In Germany, Baltic porter was brewed from the mid-19th century to German reunification. In 1990, all German porter producing breweries were in former East Germany, and none survived the transition to a market economy. The late 1990s saw to the re-launch of Baltic porters by several German breweries.
[свернуть]

Stout/Dry Stout

Most people who take the plunge into the “dark side” of beer exploration are surprised to find out that stouts are neither heavy nor terribly strong. Quite the opposite is true in fact: many great stouts are complex and low in alcohol, with beautiful roundness and a touch of roastiness. The dry versions are appetizing and quenching; the sweeter styles are silky and well rounded, perfect for an evening of food and drink.
Dry Stouts
No beer style is more intertwined with a single country than dry stouts are with Ireland. The country’s brewing culture has been traced back about five millennia. But it is the past 300 hundred years, and the well-known brewing revolution in England, that directly influenced the craft and commerce of Ireland.
Guinness, the most famous brewing family in Ireland and, arguably, the world, had been brewing beer in County Kildaire since the first half of the 18th century. In 1759, the heir, Arthur Guinness, moved to Dublin and leased a brewery at St. James Gate. This would become the famous brewery that carries their name.
Arthur was as shrewd as he was aggressive. St. James’ Gate was located at a coveted water source and accessible to the barley-growing regions of Ireland. Guinness brewed both ale and porter, the style that was gaining in popularity in England. By 1769 he was exporting his porter to England and in 1799 he abandoned regular ale brewing to concentrate entirely on porters.
Guinness made porters of different strengths, with the word “stout” used to mean the stronger of the beers. In 1820, Guinness changed the name of their Extra Stout Porter to simply Extra Stout, marking a break from the older porter style.
The popularity of porter and stout switched in the 20th century, with stout becoming more coveted. Irish breweries were helped inadvertently by World War I: the British limited malt roasting during the war, but there was no such constraint in Ireland, making the Irish dry versions available throughout the British Isles.
The most distinguishing characteristic of a dry stout is the black, essentially opaque appearance. This deep color comes from the use of roasted barley, an unmalted barleycorn. It is a powerful ingredient; used in small amounts it gives stout not only the deep color, but also the assertive flavor of bitter chocolate and espresso. The roasted barley also contributes a drying sensation.
The presentation of a “traditional” pint of stout has changed over the past 40 years. Before then, Irish stout was dispensed from a cask by gravity or beer engine, or later via CO2 pressure. The invention, by Guinness, of a draft system that uses a mixture of nitrogen and carbon dioxide filled the glass with a wholly different beer than before. It has become the standard method and is as familiar as the beer itself. This eventually led to the invention of the nitrogen “widget,” a device found in canned stouts that delivers the same effect.
The reduced carbon dioxide softens the texture, but the effect of the nitrogen is even more pronounced. It produces tinier bubbles that churn and rise slowly to surface in a tight, creamy layer of tan goodness that marks each sip and lasts to the end of the pint. This gives stout its creamy texture.
Irish dry stout is low in alcohol—lower than mainstream light American lagers—which makes it perfect for a long evening of socializing.
[свернуть]

Russian Imperial Stout/Imperial Stout

Imperial stout, also known as Russian imperial stout or is a strong dark beer or stout in the style that was brewed in the 18th century by Thrale's brewery in London, England for export to the court of Catherine II of Russia. In 1781 the brewery changed hands and the beer became known as Barclay Perkins Imperial Brown Stout. When the brewery was taken over by Courage the beer was renamed Courage Russian Imperial Stout (RIS). It has a high alcohol content, usually over 9% abv.
[свернуть]

Milk / Sweet Stout


Marketing sweet stouts as nutritional was a great way in the late 1800s to garner interest, but lactose did not provide the promised nutritive value. Eventually, this hollow claim fell under scrutiny of British authorities, who mandated in 1946 that milk had to be stricken from the label as misleading. But brewers, ever the cagey, gave their brews names suggesting images of cream, milkmaids and dairies. Brewers outside the English mainland are under no such restrictions today, and lactose-enhanced brews made elsewhere, including America and even some of the British maritime islands, can be called milk stouts. American brewers have been at the forefront of reviving them.
The original Mackeson’s Milk Stout had a gravity of 1.054, roughly the same as the milk stout that brewers in North America make today. Between the world wars, British beer styles saw a significant drop in alcoholic strength across the board because of taxation and rationing. Mackeson’s dipped to 3.8 percent ABV, as it remains today. Savvy brewers took this opportunity to devise the low-gravity, highly flavorful brews that have helped sustain pub culture in Britain. Milk stouts proved to be a very popular style of beer in the first half of the 20th century and energized a preference for sweeter stouts in England. And while Irish stouts may sell better worldwide, it is the sweeter stouts that are more desired by craft beer lovers today. Of course, lactose is but one strategy that can be employed to craft a beer of sustained sweetness. Crystal malt in generous quantities will give the same effect but has an entirely different flavor. The milky, burnt-sugar flavor unique to milk stout is unmistakable and undeniable.
Milk stout has not seen nearly the resurgence among beer lovers that hop-accented American, Russian imperial and strong foreign extra styles have, but they do occupy an exclusive market niche. Some are widely popular, as they uniquely present a full-bodied, roasted, sweet alternative that delivers all the rich flavor of their stronger brethren without overpowering the palate with hops or the mind with alcohol. Much of that is due to the lactose. Lactose also provides a bit of viscous mouthfeel. Other than this unusual and definitive ingredient, milk stouts are brewed like any other stout, with grain bills of base, black patent and chocolate malts, and roasted barley to the whim of the brewer. All are excellent as dessert beers, rich and complex enough to complement, but not too filling.
This seemingly unassuming beer style that helped redirect tastes a century ago was actually quite revolutionary in its day. Perhaps this understated opulence is guiding modern beer lovers and brewers toward the more modest, yet full-flavored beers that are sometimes forgotten. Ironically, this step forward is actually a step into the past.
[свернуть]

Lambic (там сайт посвященный ламбику)

Bière de Garde

Bière de Garde has its roots in the French/Belgian farmhouse ale brewing tradition centered around the Flanders region along the Belgian/French border which flourished in the late 19’th century. Many small breweries and farmhouses brewed farmhouse ales such as Saison and Bière de Garde. The region was devastated during the First and Second World Wars, destroying most of the original breweries and farms. The style was kept alive by a handful of brewers in small farms and villages.
Bière de Garde made a very slow comeback in the latter half of the 20th century, but is still not as well known as its farmhouse cousin Saison or the much more popular Belgian ales. It was traditionally brewed only in winter and then aged for consumption in warmer weather, but is now brewed year-round. A number of fine Bière de Gardes are now available commercially including: Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch’Ti Brun (brown), Ch’Ti Blond (blond), La Choulette (all 3 versions) and more.
[свернуть]

Dubbel

The dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since 10 December 1836, brewed a light coloured beer that was quite sweet and light in alcohol for consumption by the monks. The new beer, however, was a strong version of a brown beer. In 1926, the formulation was changed and it became even stronger. The first written record of its sale by the abbey was on 1 June 1861. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
Westmalle Dubbel was imitated by other breweries, Trappist and secular, Belgian and worldwide, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.
Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel and Achel 8 Bruin are examples from Trappist breweries. Affligem and Grimbergen are Belgian abbey breweries that produce dubbels. Ommegang and New Belgium's Abbey Ale are examples from the USA. Abbey 1856 Dubbel is the one produced in Argentina.
[свернуть]

Tripel

The term Tripel comes from the Low Countries - that is, the modern Netherlands and Belgium.
The modern origin of tripels lies in Belgium, in the 1930s. Westmalle released a beer under the name Superbier. It was a strong ale and was very likely based on a beer the monks had been brewing sporadically since 1931. In 1956 they renamed it Tripel, and the popularity of that brand ensured the name is still strongly associated with the Westmalle brewery. In 1956, the recipe was modified by Brother Thomas, the head brewer of Westmalle, by the addition of more hops, and it then took on the name Tripel, and it has remained essentially unchanged since.
Tim Webb in his Good Beer Guide to Belgium says that some of the pre-1956 beers called Tripel were dark.
[свернуть]

Wheat beer (German Weißbier and Belgian witbier, Gose и т.д.): пшеничный эль - одно из самых старых пив, а к слову пивоварение в появилось в регионе где сейчас: Ирак, Иран, Сирия, Египет (то есть древнем Египте и Месопотамие)

Scottish ale

The catchall term “Scottish ale” is used for a group of modestly hopped, malty and sociable brews. Somewhat generic, it often leads to rather limited expectations. But the clan of authentic Scottish ale being made today is actually quite diverse, the progeny of the brews that survived the relative famine of the 1960s and came of age during the rejuvenation of Scottish craft brewing thereafter.
The historical family tree of Scottish brewing includes honey and herbal ale, lager, strong ale, stout, porter, mild, bitter and IPA as well as classic Scottish ale. Many of these are being offered again, thanks to 40 years of brewing renaissance, but it is the malty, rich and full-bodied Scottish ales that these brewers claim as their own.
Based on archaeological evidence from the Isle of Rùm off the western coast, Scottish brewing is estimated to be at least 4,000 years old. Neolithic vessels unearthed there contain residues of oats and barley laced with either heather and meadowsweet botanicals or its honey.
Heather ale was highly coveted in centuries past and is usually associated with the Picts, a tattooed tribe that inhabited the British Isles from Pre-Roman times to the 9th century A.D. It was also made by the Irish, English, Norse and possibly the Vikings. Heather ale is central to a common folktale of an elder who keeps the sacred recipe from his captors even upon threat of death.
Heather ale brewing survived far longer in Scotland than elsewhere, attesting to its link to the rural culture, primarily as a farmhouse or home brew, well into the 20th century in the hinterlands. It was revived commercially by Bruce Williams at the former West Highland Brewery in Taynuilt, Argyll, in 1992.
Though hops were being used in beer in Continental Europe by the 11th century, the British steadfastly rejected them, preferring unhopped ale instead. Slowly, they acquiesced. Hopped beer was shipped there in the late 14th century from the Netherlands and first brewed in Britain in the early 15th century. Cultivation of hops for brewing began in the early 16th century, likely in Kent. Soon, nearly all brews, including ale, contained them, and an industry was born.
During the 18th and 19th century, porter, stout and pale ale brewing became enormous and lucrative business in England, and the Scots emulated them at every chance. The Scottish cities of Edinburgh, Glasgow and Alloa subsequently matured into brewing centers.
Eager to cash in on the popularity of porter (and stout), the most widely exported beer style of this era, the Scots hired experts from London to teach them their methods.
IPA, trendy and innovative, could be made as well in Edinburgh as in Burton upon Trent, the city famous for the style. Edinburgh’s brewing water is nearly identical to Burton’s, high in gypsum and ideal for hoppy pale ales. It made Edinburgh the second biggest producer of IPA. The Burton Union system, a simple, yet ingenious, apparatus that rid fermenting ale of excess yeast, was also used in Edinburgh, and was especially effective for producing impeccable IPA.
Edinburgh ale, essentially today’s wee heavy, was that city’s version of Burton ale, sweet, dark and strong.
Hops were easily imported from England and beyond, since most of Scotland’s brewing centers were near busy ports. Scotland’s fertile land yielded high-quality barley, as well as oats and wheat. With a copious supply of homegrown grain and malt, access to imported hops and efficient trade routes, Scottish brewing boomed, supporting about 280 breweries at its peak in 1840.
Success, often a double-edged sword, brought unbridled power to some large brewers, leading to the consolidation and closure of many smaller breweries and a sharp decline in numbers by the beginning of the 20th century. Brewers were now mostly clustered in Alloa, Glasgow and Edinburgh (which had 35 of the remaining 90). War rationing, tax burdens and temperance slowly eroded the industry further, from 63 breweries in 1920 to a nadir of 11 in 1970.
This trend has since reversed, but at a relatively slow pace. Belhaven of Dunbar held the fort as the single remaining “traditional” Scottish brewery in the 1960s. Traquair House opened in 1965, quietly and unknowingly signaling the dawn of steady growth over the next four decades. With this nascent industry came our modern notion of Scottish ale.
So how did what we consider Scottish ales come to differ from other ale and top-fermented beer being made in Britain? Much of the characterization (and general introduction to the masses) comes from Michael Jackson, who described them as being “enwrappingly full-bodied and malty” in his groundbreaking opus Beer Companion. Those descriptions were based on the few Scottish breweries and limited wares in the 1970s, ’80s and ’90s. Scottish brewers had a brewing culture unto themselves, modest as it was, a case that could not be made a few decades earlier. Though all great brewing regions make malty beer of some sort, Scotland’s were generally so, and hoppy beers were largely absent. It is what brewers made, and made well, and what the consumers enjoyed.
Today there are more than 70 breweries scattered throughout Scotland, most of which have opened within the past 20 years. Many offer ale that would be in the Scottish tradition, as well as other British-style ales, porters, stouts, lagers and experimental brews. Real ale is also being featured once again.
The full, malty character is often attributed to slower, cooler fermentation with presumably British yeasts acclimated to the generally chillier climate. Of course, modern brewers can tailor conditions to the comfort zone of those strains now. It is often said that they even resemble bottom-fermenting strains in temperament. The fact is, in the 1830s lager brewing pioneer Gabriel Sedlmayr II of Munich came to Britain to further his brewing knowledge, particularly new technology used to manufacture pale malt. He gave some bottom-fermenting yeast to John Muir at the Calton Hill brewery in Edinburgh. This was before refrigeration, so Sedlmayr must have deduced that lagerbier brewing could thrive there. Muir brewed with it several times, allegedly with great results, but he couldn’t maintain the yeast properly and scrapped the experiment.
The shilling system number frequently associated with Scottish ale is a historical touch implying tradition. It was first used in the mid-19th century and refers to the invoice price of a hogshead. The 60-, 70-, 80- and 90-shilling designations were replaced by light, heavy, export and wee heavy, terms that are also still in use. Wee heavy is generally considered by many to separate from plain Scottish ale, traditionally more of a specialty offered in smaller portions.
A search of current Scots breweries and their product descriptions shows the new wave of brewers to be quite fond of making self-described distinctive “Scottish ale.” These are representative of their interpretation of tradition, history and otherwise noteworthy brews, even if much of it is recent.
They tout the malty aspect (but don’t ignore the hop profile by any means), the foundation and flair that create a spectrum of color from amber to brown to nearly black. Gravity ranges from session strength (4% and less) to about 6%. The quaint shilling designation is a pertinent historical reference point and a reflection of gravity. Those called simply Scottish ale are pronouncements of national identity in ale. Based on these factors, we can lump these brews into a broad family of definitive brews, a fluid, interpretive, yet historical perspective.
There is nothing fancy or overblown about Scottish ales, but they are instead simple, smooth and genuine. Malt is the true star, and Scottish barley makes some of the best. Wheat and oats of various forms are also frequently used. Color comes from the usual range of specialty malts and grains, including caramel, chocolate, black and roast. Those brewed in North America, of which there are many, follow the same template.
Hops are reserved, though some brewers are not shy about dosing some of their ales with a heftier measure of hops, including American cultivars. There is even a fledgling hop-growing industry in the Clyde Valley near Glasgow.
As the Scottish brewing industry grows, the range of beers is likely to fill out once again, and the presence of Scottish ale, along with other traditional styles, seems to indicate that the brewers have a keen sense of where they stand today and where they’ve been.
[свернуть]

Altbier

Altbier is the dominant beer variety in the Lower Rhine region and especially in the towns of Düsseldorf, Krefeld and Mönchengladbach. The first producer to use the name Alt to contrast its top fermenting beer with the bottom fermenting kinds was the Schumacher brewery of Düsseldorf, which opened in 1838.
The market leader in terms of volume sold is Diebels, a brand within the InBev brewing empire. Other mass-market brewers of Altbier include the Radeberger Gruppe under the brands Schlösser Alt and Hansa Alt. These are complemented by small breweries, predominantly based in Düsseldorf.
Some Altbier breweries have a tradition of producing a stronger version known as Sticke Alt, coming from a local dialect word meaning "secret", originally a special reserve beer intended for the brewers' own consumption. It is generally a seasonal or special occasion brew, and is stronger in taste and alcohol as well as darker than the brewery's standard output
[свернуть]


Kölsch

The term Kölsch was first officially used in 1918 to describe the beer that had been brewed by the Sünner brewery since 1906. It was developed from the similar but cloudier variant Wieß (for "white" in the Kölsch dialect). It never became particularly popular in the first half of the twentieth century, when bottom-fermented beers prevailed as in the rest of Germany. Prior to World War II Cologne had more than forty breweries; this number was reduced to two in the devastation and its aftermath.
In 1946, many of the breweries managed to re-establish themselves. In the 1940s and 1950s, Kölsch still could not match the sales of bottom-fermented beer, but in the 1960s it began to rise in popularity in the Cologne beer market. From a production of merely 50 million liters in 1960, Cologne's beer production peaked at 370 million liters in 1980. Recent price increases and changing drinking habits have caused economic hardship for many of the traditional corner bars (Kölschkneipen) and smaller breweries. By 2005 output had declined to 240 million litres.
Thirteen breweries produce Kölsch in and around Cologne, anchored by Früh, Gaffel, Reissdorf and Kölner Verbund . There are also smaller brewers, such as Mühlen-Kölsch or Bischoff-Kölsch. In adherence to the Kölsch Konvention of 1986 Kölsch may not be brewed outside the Cologne region. A few outlying breweries were grandfathered. About ten other breweries in Germany produce beer in Kölsch-style, but are not allowed to call it Kölsch because they are not members of the convention.
In 1997, Kölsch became a product with protected geographical indication (PGI), expanding protection to the entire EU and several countries beyond it. Exports of Kölsch to the United States, Russia, China and Brazil are increasing. Exported Kölsch does not need to strictly comply with the Provisional German Beer Law, the current implementation of the Reinheitsgebot.
[свернуть]


Думаю лагеры вам будут не интересны


Источники:

http://www.beeradvocate.com/ (журнал о пиве)
http://allaboutbeer.com/ (журнал о пиве)
да и педивикия тоже

Чем мы обязаны крафтовым пивоварням так это тем, что пивоварни теперь не зацикливаются только на своих сортах (местных) и теперь Белджиан эль делают не только в Бельгие а и в других странах или Индия пэйл эль не только в Британие и странах "причастных к Английской империе". Есть уважаемые пивоварни которые ушли от микропивоварения в промышленные масштабы, к примеру Sierra Nevada Brewing Co, USA; BrewDog PLC, Scotland.
По поводу "вымерания эля" в ХХ веке: в середине ХХ века лагеры по тихоньку завоевали большую часть потребительского рынка, да было сокращение потребления но это не означает что эль полностью исчез с потребительской корзины любителей пива - тот же Weizen bier в Баварие как пили так и продолжают пить, бельгийцы так же не отказывались от своих трапистов и витбиров и ламбиков, а Шотландцы и Ирландцы (жители Британских островов в целом) от своих элей так же,в качестве примера Bass Brewery с 1777 года ничего кроме эля не делает, а они не закрывались на перерыв и таких примеров много

Развернуть для просмотра


в правом нижнем углу
[свернуть]

ЗЫ:
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 18:09   #2815
めらんちょりあ
+/- Информация
Репутация: 1522
Re: Пиво

Капитан Очевидность встречает Капитана Копипаста
kirai вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 18:16   #2816
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

Цитата:
Сообщение от kirai Посмотреть сообщение
Капитан Очевидность встречает Капитана Копипаста
так я ж не говорю, шо я сам это все написал и ссылки дал откуда это все стянуто
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 18:23   #2817
Банка Санникова
+/- Информация
Репутация: 599
Re: Пиво

Цитата:
Сообщение от kirai Посмотреть сообщение
Капитан Очевидность встречает Капитана Копипаста


Проще было скинуть линк на BJCP Guide
Lanz вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 18:25   #2818
..устраивал заплывы когда был великий потоп..
+/- Информация
Репутация: 505
Re: Пиво

Рівень обізнанності в треді зашкалює
fog! вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 20:29   #2819
хипстерофоб
+/- Информация
Репутация: 185
Re: Пиво

и основной идеей этого копипаста быдо не что таккое пиво а справкт из истории сортов пива

Добавлено в 19:29 / Предыдущее сообщение было написано в 18:02

Цитата:
Сообщение от Lanz Посмотреть сообщение


Проще было скинуть линк на BJCP Guide
там упор на хорактеристику сорта и он я вляется FAQ по сортам я же зделал упор на историю (короткий очерк по некоторым сортам, которые многие считают крафтовыми)
Iomhar Baran вне форума   Ответить с цитированием
Непрочитано 09.12.2015, 23:14   #2820
..устраивал заплывы когда был великий потоп..
+/- Информация
Репутация: 505
Re: Пиво

Насправді я хтів написати що в хорошому пільзі є свій кльовий прикол. А Юра порівняв це з Пільзнер Урквель. Це так само що якщо б я сказав, пацани, існує таке філейне м'ясо яке нетреба ні солити ні перчити (і взагалі ніяких приправ), а Юра б сказав "я пробував Нашу Рябу, хуйня якась"

Тому я навіть не знаю що тут мімо каси
fog! вне форума   Ответить с цитированием
Ответ
Форум www.neformat.com.ua > Main > Different

Опции темы Поиск в этой теме
Поиск в этой теме:

Расширенный поиск

Похожие темы
Тема Автор Раздел Ответов Последнее сообщение
Трэш-шторм в баре "Фидель"!!! Бензопилы, кишки, зомби, пиво в ассортименте. Doerty Video-Art 20 25.07.2009 18:22
Давайте соберемся 23-го июля и попьем пиво?! Nook Meetings 67 26.07.2005 17:12

Ваши права в разделе
Вы не можете создавать новые темы
Вы не можете отвечать в темах
Вы не можете прикреплять вложения
Вы не можете редактировать свои сообщения

BB коды Вкл.
Смайлы Вкл.
[IMG] код Вкл.
HTML код Выкл.


   
 
Текущее время: 15:33. Часовой пояс GMT +3.
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Перевод: zCarot
НовостиСтатьиРецензии
ИвентыКонтактыФорум


Facebook Telegram Twitter YouTube Instagram Mixcloud SoundCloud

Designed by LaBIZz
Все материалы, размещенные на этом сайте, распространяются на условиях
Creative Commons Attribution-Share Alike 3.0 License.

© 2004-2019 Neformat Ukraine