What is Al
Ale refers to the top fermented beer, when the yeast floats on the upper layer of the liquor. The fermentation temperature of Ayr yeast is high, about 15 degrees celsius to 23 degrees Celsius, so the fermentation time is short, with a rich aroma and a mellow, varied taste. Common ones are pale ale, brown al, shitao, port beer and so on.
The brewing process of Ale beer:
Malt crushing → saccharification → wort filtering → wort boiling → swirling precipitation→ wort cooling→ fermentation→ cooling cold storage → finished wine.
Ale beer forms a foamy yeast layer during fermentation. It can produce a large number of esters, forming a variety of flavors and aromas.
Examples include the ripe banana and clove aromas of German wheat beer, and the fruit aromas of English ale. Belgians also use more than three types of yeast at different stages of a wine to give it more fruit flavor.
Due to the higher temperatures, all chemical changes are faster, and the fermentation time of Ayr yeast is shorter, taking only three to five days. The maturation stage after fermentation is also relatively short, and it can be completed in a few days in an environment of 10 to 20 degrees Celsius.
Some of the characteristics of ale beer do not meet the requirements of industrial large-scale production, it is not easy to preserve, the quality is not easy to control very stable, and the production cost is high.
These weaknesses in The industrial aspects of Al have become advantages in the craft brewing field, which allows brewers to have more creative space, changeable styles, no constraints, and finally can obtain a variety of flavors of beer. In addition, the requirements for production equipment and refrigeration equipment are not so high.
Ayr History
"Ayr" beer was successfully brewed by the British in the Middle Ages and was loved by the princes and nobles. However, the earliest "Al" beer was an ale without hops, which was introduced to England from the Netherlands in 1524. Queen Elizabeth I reigned for 45 years, out of the tour to carry "Al" beer for drinking, the queen has always loved "Al" beer, even never married, fell a "love the country more love " Al" beautiful talk.
With the discovery of the New World and the expansion of Britain, "Al" beer spread to Canada, the United States, Australia, New Zealand, India and other places. In 1786, "Al" beer began to produce in the Poughkeepsie area of New York, the United States in 1810 the "Al" brewery was destroyed by a fire, in 1813 the reconstruction resumed production, when the chairman of the factory Mr. Matthew son inherited the father's business, the "Al" beer was further carried forward, the sales area was promoted to the Midwest region of the United States, and there is still an annual "Al" beer festival in the Newport area of Oregon.
"Ayr" beer production process is unique, the history is long, as an ancient beer "living fossil" has witnessed the rise and fall of beer, as an ancient brand that has been popular for centuries, from its beginning to be respected by the European royal families, to the rise of modern Pingming consumption, it is becoming more and more loved by consumers around the world.
The earliest human beer may have been ale. Beer first appeared in 6000 BC. In the seventh century AD, it began to be brewed on a large scale in European monasteries. In the United Kingdom, Germany and other countries, ale wine has become an indispensable source of nutrition for people, and even appeared on the Mayflower boat. Ale's former ale does not incorporate hops. Later, it was gradually discovered that after adding hops to the fermentation process, it could not only extend the shelf life, but also increase the bitterness and aroma of the beer.
Al classified
Pale Ale
Pale Ale originated in the United Kingdom, and this type of beer uses a higher proportion of lighter-colored roasted malt, and the beer is also lighter in color. In the typical pale ale, malt and hops can be well balanced, that is, the sweetness brought by malt is synthesized by the bitterness brought by hops, and the bitter taste plus a light fruity and sweet taste makes people feel mild and very balanced.
Pale ale beer is mainly divided into:
English Bitter
English bitter beer is a kind of 'Session Beer' (low alcohol content is usually between 3-4%, you can drink many glasses of beer a night), this beer generally uses a large proportion of pale malt and a part of the crystal malt as raw materials, using British Fuggles and Goldings hops, usually has a more obvious bitter taste brought by hops, today's British bottled bitter beer is rare on the market, it appears in bars most of the time.
Best Bitter
Best Bitter is also a bitter beer originating in the UK, with a more pronounced malt flavor and more bitterness than traditional English Bitter.
American Pale Ale (APA).
In November 1980, the Sierra Nevada Distillery in the United States brewed the first experimental American pale ale (APA). This beer retains the pale Ale name, but is distinctly different from the British pale ale. APA beer has a relatively mild malt taste, a more pronounced bitterness, a more intense flavor, and thanks to the use of American hops such as Cascade, Centennial, and Colombus, the aroma of APA is also more intense, often with some citrus fruit aromas.
India Pale Ale (IPA) India Pale Ale
IPA is a pale ale beer that uses a lot of hops in brewing. This beer first appeared at the end of the 18th century, when in order to ensure that beer transported from Britain to colonial India could not deteriorate during the long-term sea transport, the Samuel Allsopp & Sons distillery in Britain increased the amount of hops used during brewing, so that the alcohol content of beer was increased and the storage capacity was better.
The modern IPA has evolved into a beer style with the aromas of fruits, flowers and spices brought by hops, with strong flavor, heavy bitterness and rich layers.
Amber Ale
Amber ale refers to beer brewed mainly using amber malt and a small amount of crystal malt, and the dark color is generally between light copper and light brown. This beer is mainly produced in Australia, France and North America. In the UK and Ireland, some other colours of malt are sometimes added to achieve a more translucent colour.
North French-style cellar beer (Bière de Garde)
Biere de Garde is a kind of upper fermented al beer originating from the northern region of France - The Calais Channel, this beer is usually brewed in winter and spring to avoid the adverse effects of summer heat on yeast, brewing with French Strasselspalt hops, the taste of this hop is very light, so Biere de Garde There is almost no trace of hops in the flavor of this beer, this beer flavor is dominated by sweet malt flavor and some earthy aromas, Some Of the Beere de Gardes have a very good ability to age, and some Of them leave yeast in the bottle for secondary fermentation in the bottle, and most of the Beere de Garde uses the crown cap commonly used in champagne as a sealing method.
Irish Red Ale
Irish Red Ale, also known as Irish Ale, is a kind of al beer with a more obvious sweetness and tea flavor, hop flavor is light, and has a dry aftertaste, the alcohol content is generally between 4-6%, and the brewing is generally made of crystal malt and British Goldings hops.
Blonde Ale
The name Golden Ale is widely used in Europe, and European countries such as France, the United Kingdom, Belgium, and even Brazil have beers called Blonde Ale, but these beers often have little in common except for similar colors.
Typical golden ale has a clear, golden yellow appearance and is accented by fresh lemon fruit aromas, bread, soda biscuits and spices. The wine is lighter, the bubbles are stronger, and the taste is very clear and clean. Goldings and Cascade hops are generally used in brewing, and the alcohol content is generally between 4-5%.
Brown Ale
Brown ale-style beers are usually dark amber or brown, with distinct flavors of chocolate and caramel. Today brown ale is considered representative of sweet beer in some regions, particularly the United Kingdom, Belgium and North America. Brown al also comes in many different styles, with low alcohol flavors such as Manns Original Brown Ale; medium alcohol slightly bitter, such as Newcastle Brown Ale; and heavy flavors such as the famous Dogfish Head Indian Brown Ale.
The term was first used in the late 17th century by brewers in London to describe their products, such as mild ale, and real brown alle appeared in England in the 18th century, the original brown al beer had a proportion of 1.060 to 1.090%, 100% brown malt brewing but at that time brown al beer brewing did not have sufficient advantages, at that time more than 1800 or more brewers chose to use more economical and cheap light malt to brew all al beer.
The name "Brown Ale" was coined after Mann, a 19th-century london distillery, for one of his wines. However, this style only began to be widely brewed in the 1920s, when brown al ale beer was more powerful and intense than the brown ale beer in The Uk today.
Porter
Porter is a dark, malted, toasty ale beer. Porter differs from brown Ayle 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.
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.
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.
The historical origins of Porter beer
Porter and Cask Bitter Ale are generally considered to be two of Britain's more classic beers. Porter This wine record appeared in the 18th century as a widely popular beer among porters. Britain was in the heyday of its empire, and the maritime trade was extremely developed, with an extremely developed civilian porter industry. These heavy manual labor porters naturally need some alcoholic beverages to relax.
From the 16th century to the early 18th century, a magical beer cocktail called "Three threads" was popular in the London area, which became extremely popular by mixing beers of different degrees, colors and flavors (generally three), on the one hand, increasing the flavor of beer, and on the other hand avoiding the lack of fermentation technology at that time (at that time, the thermometer and liquid hydrometer had not yet been invented, and 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.
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.
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.
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.
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 the proportion of roasted barley, dark malt such as chocolate malt, etc. is greatly improved. This gives Shitao a higher degree, a generally very strong roasted barley burnt paste, a richer and more layered taste, and, more importantly, room for unlimited expansion. Wheat Beer Wheat Beer - Wheat beer with wheat sprouts as the main raw material (accounting for more than 40% of the total raw materials), using the upper fermentation method or the lower fermentation method to brew beer. "Wheat beer" is a very distinctive and attractive product in the beer type (Style) and variety, the main production area is concentrated in southern Germany, Austria and Belgium, using the "top fermentation method", the raw material is barley malt and more than 50% of wheat malt, hops, yeast and water. "Wheat beer" also has another name called "white beer", taken from Weissbier in German and White Beer in English. The most well-known representative of "white beer" is the "Berliner Weissbier" (Berliner White Beer) produced in the Berlin region.
As early as the ancient times of Babylon, wheat was used as a raw material for beer, but posterity did not know how the ancient Germans made wheat into beer, but the name Weizenbier was retained. In the first half of the fifteenth century, a high-ranking nobleman in Germany, Degenbengers, began to manufacture this kind of Weizenbier that seemed to have been lost for a long time, so that Weizenbier was loved and appreciated by the court nobles, but because of the manufacturing technology and the right to grow wheat, it has always been in the hands of the nobility, and the common people have no chance to receive "wheat beer", which also makes "wheat beer" a mysterious legend for a long time.
Sour Ale
Sour Ale, or sour ale beer, originated in Belgium. The traditional way of brewing is to put the beer in large wooden barrels to mature, and the lactic acid bacteria, acetate bacteria and wild sake yeast brought by the wooden barrels will produce various sour tastes. The result of the final ripening is a deep red wine with a rich sour and fruity taste, with a hint of malt sweetness, a distinct sour taste, a delicate woody aroma and complex fruity notes.
Overall impression: rich in sour, complex fruity, much like red wine and with wheat support belgian style ale. The dry finish and tannins are reminiscent of a delicate red wine.
Aroma: Complex fruity and sour notes combined with wheat aromas often give the impression of red wine. The fruity aroma is heavy, with aromas of black cherry, orange, plum or red gooseberry. There are often aromas of vanilla or chocolate. There may also be a hint of phenolic pungency to enrich the overall aroma. The sour taste goes from relatively balanced to very intense. But the acetic acid smell should not dominate the aroma. No hops. The odor of diacetyl should be relatively low, even if it exists, only as a supplement to other aromas.
Appearance: dark red, fuchsia to reddish brown. Relatively clear. White to light tan foam. Persistence is better.
Taste: Intense fruity flavors, usually including plum, orange, black cherry or gooseberry flavors. It has a faint vanilla or chocolate flavor. There may also be a hint of the pungent taste of phenolic substances to enrich the overall taste. The sour taste may simply complement the taste, or it may be very intense. The wheat aroma generally ranges from relatively weak to very pronounced, often with a soft and rich baking taste. In general, if the sour taste is enhanced, the malt taste will often appear in the background taste (and vice versa). No hops. There is a more astringent hop bitterness. There will be low to moderate bitterness brought about by sourness and tannins, which will bring the characteristics and closure of aged red wines. The acetic taste should not dominate the overall taste. The taste of diacetyl should be relatively low, even if it exists, and is only used as a supplement to other flavors. The sense of balance is biased toward malt, but fruity, sour and red wine flavors are still dominant.
Palate: Moderate body. The co2 killing taste is low to moderate. The astringency is low to moderate, much like the texture of an aged red wine with a pungent sour taste. The taste is refreshing and crisp, although the sweeter finish is also relatively common.
Note: Flanders Red Ale takes a long time to age, and winemakers often mix aged wine with new wine to increase the smoothness and complexity of the wine. Aged wines are often sold as limited editions. Since Flemish Red Al is more like red wine than any other style of beer, she is also known as the Belgian Burgundy. The red color of the Flanders red is mainly derived from malt, although prolonging the boiling time of the wort also brings the same seductive hues as Burgundy red wine. In addition, aging may also darken the color of the wine. Flanders red al is a little more sour (but not vinegar-like) than Flemish old brown alle, and the fruit flavor is more pronounced. Fermentation efficiency will be as high as 98%.
History: Native to the Belgian province of West Flanders, the products of the Rodenbach Distillery are typical of this style. Although the Rodenbach distillery in West Flanders was founded in 1820, it continues west flanders' long tradition of brewing. Flanders Red Ale is generally aged in huge oak barrels for no more than two years. These huge oak barrels contain bacteria necessary for the fermentation of sour beer. The method of mixing new beer with old beer to balance the sourness and acidity in old beer was once very common in Belgium and England. But modern large distilleries often ensure the consistency of wine quality by mixing different batches of wine, and the ancient mixing process has become an art that is on the verge of being lost.
Typical ingredients: Viennese malt or Munich malt as base malt, but also caramel malt with pale to medium color, a small amount of specialty B malt, and no more than 20% corn. Low alpha acid Continental hops are also common (try to avoid high alpha acid hops or special American hops). Saccharomyces cerevisiae, lactic acid bacteria, bouquet yeast (and acetate bacteria) ferment together and produce the final flavor.
Style contrast: Lighter than the old brown ale's wheat aroma, but the fruit is more sour.
Lambic
Rabec beer is an unusual belgian traditional beer that is produced through natural fermentation rather than the serious introduction of specific yeasts and other organisms that have been malted with grains. As a result, Rabec beer has a very unique taste, the taste of this beer can be said to be quite elusive, and its each batch is completely different. In fact, many Rabec producers blend beers, blending new beers with older beers that are more mellow.
This beer originated on farms in Belgium, where workers wanted to be able to brew ordinary beer quickly and easily. Since water could not be drunk as a drink, beer was the drink of choice for laborers in the 19th century. As a result, a wide variety of brewing techniques emerged to suit the many different tastes of European laborers.
In fact, beer fans often don't know much about Rabec beer. Fortunately, the tradition of this beer has been preserved in the Pajottenland region of Belgium, where it has been made since the 15th century, and the growing attention to traditional brewing processes around the world has increased interest in rabek beer, which is usually sold in the form of gezzle, which is blended with one and two to three years of rabeque aged beer.
To make Rabek beer, the brewer usually mixes wheat and barley in a 1:2 mix and malt. After malting, the grains are boiled into a paste and then left to air. These malt syrups absorb wild yeasts from the air from beer barrels, which trigger the fermentation process. In ancient wineries, such yeasts contributed to the fermentation of grain purees in batches, thanks to the abundance of this yeast in the air. Beer is matured in new barrels for three years, before which it is brewed for a longer period of time.
Rabec beer is dry, acidic, and often very sour, with a range of complex flavors that occur through the fermentation process. Traditionally most rabeque is mixed with hops, which act as a preservative to add bitterness to beer, and some beers are brewed with fruit to add sweetness. Rabec beer tends to have a slightly lighter taste than other beers, depending on the production technique used.
This beer is a seasonal brew that is only produced in winter and spring, and in autumn and summer there is a strong breed of potential pests due to the hot weather and potential pests that can destroy the beer. Traditionally, Rabek beer is fermented in summer and matured and filled in autumn.
Rabek beer refers to beer brewed in Brussels, the capital of Belgium, using wild yeast and fermenting by natural fermentation. Naturally fermented beers brewed in other regions, even with the same characteristics, can only be called Lambic Style. Rabec beer is characterized by a rich banana-fruit-like aroma and a sour taste. It can be said that it is the beer closest to the natural flavor. Second, because unmatched wheat is used as a raw material, most of them have a cloudy appearance.
Rabique Beer specially selects aged hops as the brewing ingredient in order to prevent the spoilage of beer during the fermentation process (hops have antiseptic effects). It is precisely because Rabek beer adds a large number of aged hops, but in order not to make the beer taste too bitter, so the bitter taste is easy to volatilize the old hops. As a result, in the brewed rabek beer, there is a special smell of aged hops cheese, some people think that this taste is somewhat similar to the taste of grass or earth, which depends on personal feelings, some people think that this special taste is very natural, but some people find this taste difficult to accept.
The most common rabek beer in the country: Lindemans' cherry (kriek) beer, Liefmans fruit beer.
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.