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Nice pages of brewing: wheaten not filtered. In what its secret?

Wheat beer - very original grade of popular intoxicated drink. What it is famous for where appeared and why surely it is worth trying it - dear beer blogger and the expert of the website www will tell. beercult. ru Nikita Filippov.

What represents wheat beer and from where it is?

we Will begin

with the fact that this beer of riding fermentation. Means, it by definition is more senior, than the majority of grades, known in Europe. It is possible to claim precisely that in the Middle Ages it was already widespread - in the territory of present Germany, Belgium and the Netherlands (Flanders).

By definition this grade of beer is distinguished by use of wheat malt and some opacity owing to features of production (a zamutneniye of drink yeast and wheaten proteins cause). whether

Is known the author of this beer and whether there is some legend of its emergence?

So far as concerns so old events, any information will look a legend. The authorship of this beer cannot be established historically, of course. And here the first commercially welded wheat beer is made by brewery Schneider in 1850, it was called Schneider Wei ß e.

Beer was cooked in the territory of present Germany 1000 years ago - from various cereal cultures, from various malts: from barley, wheat and the cheapest and available to commoners - oat ( not bonus grades). In the Middle Ages on the whole beer was a dark shade. Light wheat beer. It looked more effective, more elite, it was more expensive also than well smaller part of the population.

cook Wheat beer around the world on uniform technology or there are some directions, schools?

two accurate traditions of production of such beer Exist. The German school - Vaytsenbir (Weizen - in German wheat) with the content of wheat malt of 35-50% is most known and popular. Other part is a malt barley, as in usual beer.

The second direction - Flemish. In Flanders, Belgium and the Netherlands such beer is called Witbier (the same as the German Wei ß bier - white beer). In French-speaking parts of these countries - la Bi è re Blanche. Wheat malt undertakes in a bigger ratio - 50-70%, even nesolozheny wheat is used (what does not happen in correct the German beer) and spices - an orange dried peel and a coriander. Spices - heritage of the Middle Ages. Hop then yet here was not widespread, and beer was seasoned with spices for taste improvement.

We in the market have representatives of both directions. There are grades very close to German wheat, for example, Baltic No. 8 Wheat . There are also grades representing Flemish school. It, first of all, Kronenburg " Form; (Kronenbourg 1664 Blanc) and Hugarden (Hoegaarden). Both in that, and in another there is an orange dried peel, a coriander, high content of wheat malt and nesolozheny wheat.

Also absolutely little-known version in our latitudes - sour grades of wheat beer meets. For example, so-called Berliner Weis (Berliner Wei ß e) in Germany - it is fermented by yeast in symbiosis with lactic bacteria. It is drink with very low content of alcohol (2,5-3%) and very much - very sour. In the summer during the heat in Berlin in street cafes it is possible to see the people drinking from glasses for whisky something it is bright - red or is bright - green - it beer is flavored with crimson or tarkhunny syrup.

Why do not filter wheat beer?

If we remove with

from beer yeast, we will lose the most part of barmy smack and those products which yeast forms, carry them on the surface. Kristallweizen - transparent wheat beer of Bavaria - usually give with a lemon segment to enrich simple aromatics of drink, to impact the refreshing relish.

Hefeweizen - the wheat not filtered barmy beer - with a lemon give seldom because it samotsenno, it has own rich interesting many-sided taste in the range from a carnation to bananas, and the lemon is not necessary there at all.

This special beer should be drunk especially? The form of a glass influences taste?

For wheaten grades use a glass of the settled form - with a heavy massive bottom, in the middle narrow, and up extending, sferoobrazny. So the foamy cap (and it in this beer very much and very dense) keeps more steadily, aroma remains more for a long time. Clink glasses with such glass with beer not the top thin spherical part, but lower, a heavy bottom, with a characteristic sound.

In spite of the fact that most of skilled fans of beer insist on the use of beer at the room temperature, wheat beer to feel a drink charm, drink cold.

on What to have a snack wheat beer and whether costs?

From the point of view of beer cookery, any good beer samotsenno and any garnish, in principle, does not demand. But if we want to eat something with wheat beer - probably, it is worth following an example at the people which are professionally using beer the last 500-700 years at the same Germans.

Wheat beer quite spicy also demands the corresponding smoked meat dishes with a stone: pork knees, edges, etc. Smoked, fried, stewed and baked - as legendary Bavarian aysban, pork hough. It is optimum, so beer will satisfy thirst and to be in harmony with taste of food. And here the classical snack intended for beer for wheat not really approach. Boiled beef on its background will seem too fresh.

Call the most deserved brands...

At the international level most of all awards received the German wheaten grades - Weihenstephan, Schneider, Maisel, Tucher - actually city-forming breweries. Much of them more than 500 years. Being founders of traditions and legislators of fashion, at the old verified compoundings plants they cook beer which is a sample at the majority of the international tasting competitions and beer festivals.

Meanwhile in recent years practically everyone house pass brewery in the USA makes the variation of wheat beer very similar either on German, or on Flemish prototypes and it is frequent them blocking.

And is such deserved brands in our country?

Is though the tradition of wheaten brewing and is not really long. In 10 years of existence Baltic No. 8 got popularity in professional circles. According to the German experts - brewers, she very much reminds beer of frankonsky type - a grade of the Nuremberg brewery Tucher. This very pleasant and flatter comparison confirmed with already received awards.

As judges estimate beer at competitions? Whether there is at their approach an accounting of a political situation, how at film festivals?

Such analogy is absolutely incorrect

. Professional tasting of beer takes place by method of blind testing, impossible for film festivals. Judges (to 30 judges) at the time of exposure of estimates by the techniques have no idea neither of the name, nor of the country, nor of the company - producer. The sum of all estimates of the commission goes to offset of a potential medal. The result turns out the most objective, and political implication is excluded here. In recent years in traditional categories of wheat beer the highest places were often taken by the non Bavarian grades - Ukrainian, Russian, American, Japanese etc.

Baltic No. 8 - it is so much merits and medals! Our wheat beer is better, than German?

I Can precisely tell

that, in - at least, it is not worse than the first. In - the second, it is an opportunity to try traditional German beer, without going for this purpose to Germany. Any beer is good in the place of consumption. It is good to drink the German wheat beer when you are in Germany. Especially when in the southern Germany season dawn - when you feel that it is the beer country - around you people the whole families sit at beer, there take place festivals and competitions. And vozvratyas to Russia, having desire to try wheat beer, - we always have such opportunity.

And it, probably, is good...