<h1 class= "pgc-h-arrow-right" > black or gentle</h1>
With the continuous improvement of our living standards, everyone attaches more and more importance to beer senses and nutrition. But no matter what, good drink is the most important thing!
Dark beer is rich in flavor, most of them are developed with desserts as the center, such as: chocolate, peanut butter, cheesecake, donuts and bread, etc., are often used to make the taste of brewing black beer, can be called "liquid dessert", is not eager to come to a cup right away?
So, what exactly is dark beer? Where is the tenderness of "her"?
Guinness dark beer
The reason why it is called dark beer is because the malt of black beer is mostly dark malt, or re-roasted malt, so the color and taste of dark beer are relatively heavy. The liquor is generally brown or black brown, the original wort concentration is 12 to 20 degrees, the alcohol content is more than 3.5%, and the liquor highlights the malt aroma and malt caramel flavor, the taste is more mellow, slightly sweet, and the bitter taste of the hops is not obvious. The wine is mainly made of coke malt, rye malt as raw material, the amount of hops is less, and it is brewed by a long-term strong saccharification process.
Concentrated brewing process
A high-concentration maltodextrin saccharification process, adding a dispersant to aqueous solution of high-concentration maltodextrin, and rapidly decompressing after constant temperature ultrasonic penetration and pressurization reaction to obtain the crushing of high concentration maltodextrin; Secondly, the prolanase was put into the aqueous maltodextrin solution, the pH was adjusted, and the primary reaction solution was obtained by standing after the gradient ultrasound reaction; Then add amyloglycosidase, adjust the pH, ultrasonic reaction and standing reaction to obtain a pre-flood saccharification solution, and finally after the sterilization reaction to obtain a high concentration of saccharification solution.
Black milk
The nutritional composition of dark beer is quite rich, in addition to containing a certain amount of low molecular weight sugars and amino acids, it also contains vitamin C, vitamin H, vitamin G and so on. Its amino acid content is 3 to 4 times higher than other beers, and the calorific value is high. The calorific value per 100 ml of dark beer is about 100 kcal. Therefore, people call it a good drink and enjoy the reputation of "black milk".
Munich beer
Originated in Germany, it is best known for its Munich beer. Kulmbach, for example, is a dark storage beer that typically uses roasted malt, such as caramelized malt and rye malt, to obtain a darker color. The malt and caramel aromas stand out. Dark beers vary in color and in a variety of types.
This beer is very close to Schwarzbier. Both are famous German black beers, one born in Munich and one in the Ruhr area.
This beer also uses black Munich malt, which makes the color of the beer so dark.
In addition, Munich beer can also evolve into Dunkles Weissbier (Dunkles Weissbier), which is to add no more than 30% of wheat to the beer raw material.
<h1 class= "pgc-h-arrow-right" > Guinness black beer classification</h1>
Black beer can be roughly divided into Stout and Porter.
Historically, Porters developed before Stouts and still has many different flavor characteristics compared to today. This distinction can be described as yeast and malt together giving beer a sour taste. In the past, the brewing and storage of Porter beer was carried out in wooden barrels, which hid a yeast called Brettanomyces, making the flavor characteristics of secondary fermentation often described as having a "sweaty sour taste". There is also a proper taste, the dominant flavor derived from brown malt used as the base malt. Beer must be aged for 6 months before drinking. It is necessary to leave it for a period of time to mellow the rough taste of brown malt to maturity. So what is the difference between Shitao and Potter?
Porter Beer The historical origins of Porter Beer
Porter and Cask Bitter Ale are generally considered to be two of Britain's more classic beers. Three threads", this cocktail has become extremely popular by mixing beers of different degrees, colors and flavors (generally three), on the one hand, increasing the flavor of beer, on the other hand, avoiding the lack of fermentation technology at that time (at that time, the thermometer, liquid hydrometer had not yet been invented, it was difficult for brewers to accurately control the brewing process) and the odor brought about by large hardness water quality. Due to the heavy flavor and dark beer taste more pronounced, this wine also had a distinct caramel aroma and sweetness, with the style of today's Porter.
Porter originated in 18th century England, when there were many porters in the market or on the dock to help people carry heavy goods to make a living, because this dark beer is relatively high in precision and calories, it was loved by porters, and became the most popular beer at the time, and the name of port wine also came from this. At that time, in the heyday of the empire, the maritime trade was extremely developed, and there was also an extremely developed civilian porter industry. These heavy manual labor porters naturally need some alcoholic beverages to relax.
By 1730, a local distillery called Harwood had made a recipe for imitating "Three Points of Thought", which had a hilarious name of "Whole butt", which tasted similar to "Three Points of Thought", but came directly from a recipe of fermented beer.
The liquor soon became popular in London and replaced the original beer cocktail, especially among porters, and was later transliterated Chinese porter.
Porter is also a dark, malted, toasty ale (in England, roasted malt is often called crystalline malt and chocolate malt). Porter differs from brown ale beers in that it is stronger, richer, darker in color and has more flavours of roasted malt, but to a lesser extent than Stout. Porters have a high degree of fermentation and a drier taste, and sweet Porter beer is rare.
Compared to Stout, porter beer should be lighter and lighter in color, with a dark royal red glow when placed in front of a lamp.
Characteristics of Porter beer
Aroma: Moderately light to moderately strong dark malt aroma, often accompanied by a slightly caramelized aroma, a feature similar to bread, toffee, caramel, chocolate, coffee. Hop aromas usually vary in different ways, sometimes with fruity ester notes.
Appearance: Brown to dark brown, even black, brown foam layer.
Taste: Strong malt flavor, often with slightly caramelized malt characteristics, with a hint of grain and dark malt at the rear end. The fullness of the wine is moderate, the killing taste is weak, the strong version is strong and has a slight alcohol warmth, and the fruit ester aroma is moderate to none.
<h1 class="pgc-h-arrow-right" > porter classification</h1>
American Potter
The taste of deep roasted malt is not as obvious as other Porter and Shitao styles, but it is harder than the European style, less sweet and fruity personality. American Porter is full of chocolate, coffee, caramel, nutty flavors, and the aromas of hops and yeast are hidden. The wine is dark in color, moderate in body, not thick, low in bubbles, slightly bitter, and bitter in taste.
British Potter
Brewed with a higher proportion of caramelized malt, it has a flavor profile similar to that of milk cocoa drinks, with flavors such as toffee, caramel, bread and cocoa, and is less likely to appear coffee. Most of the wine is dark brown or slightly darker, the bubble feeling is not strong, and the wine body is moderate. Compared to American Potter, English Porter is softer, sweeter, and has a more pronounced caramel flavor.
Empire Potter
The Empire Potter is an enhanced version of Porter with a dark reddish brown to black body and a dark brown foam layer. Intense, thick and balanced, with flavors similar to toffee, caramel, chocolate, coffee, and dark fruits (such as raisins, plums or plums). The entrance and finish are dryer or sweeter, usually accompanied by a baked taste, hop bitterness and alcohol warmth, smooth and textured.
Empire Port is thick and sweet in texture. There is a pronounced and silky warm feeling of alcohol, and in better versions, the presence of alcohol may not be perceived. Depending on the time of aging and the condition of aging, the taste may range from low to moderate; the bitterness of the wine is moderately high.
<h1 class="pgc-h-arrow-right" >Stout l Shitao beer</h1>
Shitao beer started out as an enhanced version of Porter, which is stronger and stronger in taste and alcohol. In the early days, because Port beer was more popular, Shitao also needed to be attached to the name of Porter Beer called Shitao Porter, and later with the representative of Shitao- Guinness Black Beer became a household name brand, Shitao had a place in the wine world. After many years, because the distillery often brews high-concentration Port beer out of the script, Porter and Shitao's use of the name has been confused, and it is currently a more casual development situation.
As one of the best-selling beers in the world, Stout has always occupied an important position in the beer circle.
Stout, also known as Stout, Dark Beer, is a dark beer made of roasted malt or barley, hops, water and yeast, with a strong burnt taste, but soft foam, glycool after drinking, and is loved by some connoisseurs. With an alcohol content of about 7 to 8 percent, Stous is derived from the French word Etout, which means strong or glorious.
The historical origin of Shitao beer
Stout beer originated from port beer in London, England, and after it was introduced to Ireland, the Irish changed the raw material from the original roasted malt to ungented roasted barley, which can be simply understood as a modified version of port beer. In fact, this Stout dark beer was originally recorded by the Egerton Manuscript in London, England in 1677, Guinness's founder Arthur Guinness is very fond of, so from 1795 began to brew, through the improvement until 1820 there is the current Guinness, the definition and specification of the current Stout dark beer is basically from it.
Characteristics of Shitao beer
Visually, Shitao has a delicate foam and extremely dark color, and the taste is mellow, and the special roasted malt brings a rich aroma similar to coffee or chocolate version of Shitao beer. This style of beer usually has a creamy texture and a chocolate-like taste from a strong roasted malt, as well as a strong alcohol content. In fact, not only does Ireland have the best Shitao beer, but there are also many outstanding Shitao brands in the Uk and around the world.
Compared with traditional Porter, Shitao uses more raw materials, especially roasted barley, dark malt, etc. This gives Shitao a higher degree, a strong roasted barley burnt paste, a richer and more layered taste, and more room for unlimited expansion.
<h1 class="pgc-h-arrow-right" > classification of Shitao </h1>
Milk Shitao
Milk Shitao (also known as Sweet Shitao or Cream Shitao) is a Shitao beer containing lactose, a sugar derived from milk. Since brewer's yeast cannot ferment lactose, the latter adds sweetness, consistency and energy to the resulting beer. Milk Shitao is said to have a tonic effect and has been used with other Shitao such as Guinness for breastfeeding mothers. Doctors have also prescribed milk shitao as a prescription to help nursing mothers increase milk levels. The surviving typical milk shitao is Mackeson's shitao, the original brewer of this beer said that "each bottle of debreweet contains 10 ounces (280 ml) of active lactose components of pure milk".
Gan Shitao (Shitao, Ireland)
As milk (sweet) Shitao became the mainstream shitao in the United Kingdom in the early 20th century, Ireland became the main producer of the sweet (standard) shitao. Since the standard Shitao taste is drier than the British and American sweet Shitao, this Shitao gradually became known as the Dry Shitao or the Irish Shitao to distinguish them from the Shitao with lactose or oats added. Although it is still sometimes referred to as Ireland or Dry Shitao, especially when the origin is in Ireland, this Kind of Shitao is actually a standard Shitao for sale, and is usually directly referred to as "Shitao".
Oats Shitao
Oat Shitao is a Kind of Shitao Beer that adds a certain percentage of oats to the brewing process, and the oat content is usually up to 30%. Although the higher content of oats in beer can bring bitterness or astringency, in medieval Europe, oats were the dominant ingredient in ale beer, with a standard content of 35%. Although some parts of Europe, such as Norway, continued to use oats in the brewing process until the early 20th century, this practice had largely died out by the 16th century. So in 1513, Tudor sailors refused to drink the oatmeal beer given to them because they could not accept the bitter taste.
At the end of the 19th century, beer, which was considered to be helpful for bodily recovery, nutritious and suitable for patients, was popular, and because of the idea that oatmeal porridge was beneficial to health, there was a renewed interest in the use of oatmeal in Shitao brewing. The Maclay Distillery in Alloe produced an Original Oatmalt Stout using 70% oatmeal in 1895 and a 63/- Oatmeal Stout using 30% "oatmeal" in 1909.
By the 20th century, many oats contained only a handful of oats. For example, barclay Perkins oats in 1936 used only 0.5% of the oats. The name seems to have become more of a marketing ploy. In the 1920s and 1930s, Whitbread's London Shitao and Oat Shitao did not differ anything except the packaging. The amount of oats Whitbread uses in both beers is negligible, or only about 0.5%. Using only such a small serving of oats has a negligible effect on the taste or texture of these beers.
In the 1950s, many distilleries were still brewing oatmeal. However, by the time Michael Jackson referred to Eldrige Pope's discontinued Oat Malt Schotto in his 1977 World Beer Guide, there were no more manufacturers producing OatMeal. However, the strong curiosity of Charles Finkel, the founder of Merchant du Vin, led him to commission Samuel Smith Distillery to re-produce an oatmeal. Samuel Smith's oats became a model for this type of Stavo from other distilleries.
Oats don't taste particularly like oats. The smoothness of the palate comes from the high protein, lipid and gum content of oats. Among them, in addition to increasing the smoothness, the gum also improves the viscosity and consistency.
Chocolate World
Through the use of darker, more aromatic malts, some of them have a pronounced dark chocolate flavor, which is sometimes named chocolate by wineries. Sometimes, beer is brewed with a small amount of chocolate or chocolate-flavored additives.
Oyster Shitao
Oysters have a long history of connection with Shitao. When Shitao arose in the 18th century, oysters were a common food served in bars and taverns. By the 20th century, oyster farms were becoming scarcer, and Shitao beer gave way to pale ale. The Hammerton Distillery in London, England, used oysters in the Shitao brewing process in 1938, the first known one. The distillery was rebuilt in 2014 and once again an oyster, Shitao, was brewed.
Modern oyster Seitao may have a few oysters in the barrel during the brewing process, so Dublin's Porterhouse Distillery says the award-winning oyster Sitauro they produce is not suitable for vegetarians. Other oysters, such as Marston's, use the name to indicate that the beer is suitable for oyster drinking.
Empire Shitao
Also known as Imperial Schwarzko or Imperial Russian Schönle, imperial Schönle was a strong dark beer that was originally brewed at the Thrale Brewery in London in the 18th century for export to the court of Catherine II of Russia.
In 1781 the brewery changed owners and the beer was renamed Barclay Perkins Imperial Brown Shitao. When Courage took over the brewery, the beer was renamed Courage Imperial Russian Shitao. This beer has a high alcohol content, usually above 9%.
Baltic Porter
The Baltic Potter is an imperial wave that originated in the Baltic region. The 18th-century British export of Imperial Shitao was welcomed in the Baltic region and recreated locally using local ingredients and brewing traditions. In the Baltic countries, this beer is a low-temperature fermented beer, but also has a high alcohol content, even more than 10%. Baltic Port is a specialty of many Polish wineries.
Well, today's small date for this topic will first talk about here, the next issue we will continue to talk about the fun in the wonderful craft brew.