Good Beers

Beer is one of the most popular alcoholic drinks. It is made from malt, which is created by sprouting barley seeds. The composition of high-quality beer explains the presence of a large amount of vitamins and microelements in it. Whatever the skeptics and opponents of this drink may say, it is useful. But, of course, we are talking about a quality product that is made only from good and correct raw materials. Today it is very difficult to understand a large number of varieties and brands of beer. But there are certain quality standards and time-tested products from the best manufacturers.

A bit of history

Where did this amazing drink - beer come from? Its varieties are very numerous today. Since ancient times, it has been mentioned in folklore along with honey. It was perceived as a simple drink and was not associated with alcohol. At first, the term "beer" meant any alcoholic beverage created artificially. Then ol appeared. This drink is similar to beer, but thicker and stronger. It was prepared on the basis of barley, hops, wormwood, potions and herbs. It is believed that beer owes its existence to baking. The drink was not immediately recognized. Once upon a time, people used more wine. But during the times of Russia's isolation due to the Tatar-Mongol yoke, the church was forced to use beer (strong) in religious rituals. Gradually, this drink became popular. The church received permission to brew and began to expand its production. Initially, beer was made by fermenting rye malt and warm water. It was produced in large quantities. They brewed beer on big holidays, and the whole community took part in this. The benefits of the drink were considered affordable raw materials and tax exemption. But the laboriousness of the process did not add to its popularity.

Few facts

The composition of beer contains many useful substances that are retained during the brewing process. It is especially rich in vitamin B. This drink contains carbon dioxide, which helps accelerate blood flow and kidney function. Beer contains about 30 trace elements and minerals. They are found in malt, the starting material. But, of course, there are also harmful substances in the foamy drink that are contraindicated in large quantities, especially for pregnant women and children. And in general, in everything you need to know the measure in order to give yourself pleasure, benefit, and not harm.

Classification

The names of the beer, which can be seen on store shelves or in bars, do not mean anything to many. We are used to buying a drink that tastes familiar without thinking about the composition or quality. But today it is customary to subdivide beer, the varieties of which are very numerous, into several categories. This drink is distinguished depending on the preparation technology and the raw materials used. The main categories in the classification are dark, light and wheat beer. Of course, this is not a complete list.

Dark beer

Dark beer is a low alcohol drink. It is made by alcoholic fermentation. Hops, barley malt and water are used as raw materials. The rich color of the drink is due to the high degree of malt roasting and its amount. For the preparation of such beer, take caramel dark malt. It is worth noting that when roasted, it loses the enzymes that are needed to sugar the wort.Therefore, dark beers are always produced using raw materials used for the production of light drinks. A distinctive feature of this species is the characteristic malt flavor and hop bitterness, but in moderation. The division of the drink into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.

Dark beer: what varieties are there

Stout beers are classified as top-fermented beers. The color is given by dark hops, which are used for production. Beer stout has a roasted malt aroma and high viscosity. In turn, it is subdivided into bitter and sweet varieties. Ale is another type of dark beer. It has a golden brown hue. It is produced only in Britain and Belgium. Porter is a strong, medium-gravity beer. Initially, it was alcohol of three types: old ale, strong and weak beer. He was not a fully ripe drink. Now it is a bottom-fermented variety with a dark color and a sweetish taste. And finally, the March beer, which is made from heavily roasted malt. This drink matures the longest, contains more alcohol and has a viscous structure. This beer is strong.

Light beer

This type is characterized by a foamy structure, excellent aroma and softness of taste, although all these indicators depend on the variety. The beer contains malt wort and brewer's yeast, which contribute to the fermentation process. The drink has a pronounced hop bitterness. Light varieties of malt are used for cooking, and the color depends on the degree of its roasting. Dark malt is also added, but the percentage is minimal.

Light beer brewing process

The quality of beer largely depends on the technology of its preparation. This process begins with the germination of cereal plants, usually barley is taken. Then the sprouts are cleaned and dried. After that, the malt is crushed and mixed with water. As a result, the starch is broken down and the desired sugar level is reached. Now they begin to extract the wort. For this, the resulting mixture is filtered. Then hops are added to the wort and the drink is boiled. In the process, the hops release some oils and resins, which make the beer aromatic and tasty. After that, the hop and barley residues are separated, or the wort is clarified. Then it is pumped into a fermentation tank, as a result of which the wort is saturated with oxygen necessary for the fermentation process, and brewer's yeast is added. After a few weeks or even months (depending on the variety), ripening occurs. It turns out unfiltered beer. Such a drink is stored for a very short time and is called alive. As a result of filtration, yeast residues are removed, and the shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out in order to reduce the activity of microorganisms and extend the shelf life. However, as many believe, the taste of the beer is reduced from this. Pasteurization is used for filling drinks in cans and bottles.

Wheat beer

This is a beer brewed using wheat malt. In some countries, wheat is used for this, which has not sprouted. This drink is considered ideal for drinking in the summer, in the heat. Beer names contain the phrase Weiss beer. It quenches thirst well, has a delicious aroma, abundant foam and citrus notes. Wheat beer comes in three varieties. Germanic - called weisen or weissbier. The Belgian drink is witbir. The third type is sour wheat beer. Here you can distinguish the German Weiss or Gose and the Belgian lambic. Each variety has its own unique taste and aroma, which depend on the cooking technology.

Classification by processing method

Unpasteurized beer is isolated here, which is stored from 8 to 30 days, depending on whether it is a light or dark drink. If stabilizers are added, the shelf life rises to three months. The use of preservatives increases this figure to one year. Pasteurized beer goes through additional processing stages. The uncoated drink is cold sterilized.

Camp varieties

This is a special kind of beer that is flavored with fruit. The product is distinguished by a preparation technology similar to the production of wine. The best beers are light drinks, although there are some darker ones. A small amount of hops is used in production, so the product has a light and soft taste. Many types of beer Pilsner, Bocks, Doppelbocks are classified as lagers. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually conquered the market, displacing many wheat varieties.

Porter

Porter is a beer made from three types of ale: matured, young and light. This is what authoritative brewery documentation says. Mixing drinks with different degrees of maturity allowed us to create a product with a pleasant and moderate taste. In the beginning, this beer was very strong. The technology of its preparation was not very thorough. The popularity of the drink began to decline, and it was replaced by ale and lager varieties. But with the development of home breweries, the revival of porter took place, and today it occupies a worthy place in the total mass of production. The best varieties of this drink include Anchor Porter, Catamount Porter, Fuller's London Porter, Wachusett's Black Shack Porter, Otter Creek Stovepipe Porter and some others.

Live beer of the "Schmikbirwerk" brewery

Finding quality beer is not so easy. The manufacturer must adhere to the technology and use only the best ingredients. However, the small brewery Shmikbirverk, located in the Vladimir region, produces only the best beverages. All ingredients are sourced from Germany and the water is taken from a local artesian well. This is a live beer that is not bottled, so you can only buy it on the bottle. Live yeast bacteria continue their vital activity even in glasses. This is the highlight of the drink. Unfiltered beer has a brighter and more original taste due to the yeast sediment. Although yeast is not used in beer production. This product has a short shelf life, so you cannot find a live drink on the shelves (in bottles). But it retains all its properties when frozen. Live beer has a good, dense head that lasts to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with a slight acidity and sweet, caramel shades. This beer does not belong to spirits. We can say that this is a drink for true connoisseurs.

Bock, or bok-bir

It is a strong drink of Bavarian origin. Low fermentation dark beer, which matures additionally for several months in special refrigerators. Here we can distinguish the varieties: Maibock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperature, part of the water is frozen and the strength of the drink increases. Dornbusch Bock is produced according to all the traditions of Munich monasteries. Harpoon Maibock is a bock beer classic. This variety has a rich chestnut color, excellent taste with malt and hop notes.

Beer gueuze

This is a special beer that is not inferior to champagne in appearance and taste. The best Belgian brewers use champagne technology. It is a combination of young and old lambic (spontaneously fermented beer), which creates an extraordinary taste during the re-fermentation process. The drink is poured into special bottles with a concave bottom. Thanks to the special sealing method, the product resembles a bottle of sparkling wine. The beer is then aged for about 2 more years. The result is a highly carbonated, sparkling and slightly cloudy drink. It has a slightly tart aroma and a slightly sour taste with fruity undertones. The most popular gueuze varieties are Jacobins Gueuze, Cantillon Gueuze, Boon Gueuze, Cuvee Rene and Oude Gueuze. Refrigerate them before use.The drink is poured into champagne glasses or other similar utensils.

Smoked beer

These varieties are rarely prepared. Green malt is dried over an open fire using beech wood. From this, the taste of smoked meat appears. This beer is usually dark in color and resembles the Oktoberfestbier variety. Sometimes peat-dried malt is used. But this makes the beer taste different. The best brands of smoked beer are Rogue's Smoke Ale, Aecht Schlenkerla Rauchbier Marzen & Ur-Bock, Jinx. These manufacturers keep all the traditions of production and use only the best raw materials.

Numerous brands and varieties of beer are a chance to discover the bright notes of the foamy drink, choosing for yourself the type that will fully satisfy all preferences and taste preferences.

Computer science postdoc Julian McAuley and associate professor Jur Leskovich conducted a study to find out how a person's taste changes as he consumes more and more of a product and begins to better understand its intricacies.

They came to the conclusion that over time we tend to especially love those tastes that at first seemed incomprehensible. Here's what they write:

“It would be a mistake to recommend a person to watch the cult Japanese film“ The Seven Samurai ”just because he basically likes action movies. But after a while this film may really like him - when he is ready to accept it. The same happens with beer, wine or any other unusual food - it almost always takes some time to taste the most exquisite delicacies. ”

Makoli and Leskovech developed a model that separates online “expert” reviews from “newbie” reviews. This model takes into account both the total number of reviews posted by a user and a comparison of the user's ratings with those of other “experts” in the community (those who have written more than 50 reviews).

Finally, the researchers compiled a rating of the top 10 beers, based on the estimates of experts from the most reputable beer site RateBeer, which has published more than three million reviews devoted to this drink.

The best beers in the world

10th place

Adam

The brainchild of the Hair of the Dog brewery in Portland, Oregon. This beer is a recreated historical beer that was once brewed in Dortmund, Germany.

4,277 stars.

9th place

Bourbon County Stout

Bourbon County Stout is brewed in Chicago at the Goose Island Brewery and aged for two years in 18-year-old bourbon casks. It has a muted chocolate flavor and a strength of 13%.

4.283 stars.

8th place

Temptation

Sour Pale Ale from Russian River Brewery (California). To obtain the characteristic tart flavor, ale is aged from 9 to 15 months in Chardonnay barrels.

4,284 stars.

7th place

Pliny the elder

Another ale from the Russian River brewery has become legendary for its amazingly balanced flavor. Its aroma contains notes of citrus and pine.

4.289 stars.

6th place

Kentucky breakfast stout

The brainchild of Founders Brewing, Michigan, Kentucky Breakfast Stout is brewed with coffee and chocolate and then aged in bourbon barrels for a very rich, thick flavor.

4.29 stars.

5th place

Dreadnaught Imperial IPA

This beer is produced at the Three Floyds Brewery (Indiana). Its bitter taste is softened by mango and peach.

4.3 Stars

4th place

Expedition stout

This dark variety from the Bell Brewery in Michigan has a freshly roasted coffee flavor.

4.34 stars.

3rd place

Speedway stout

Speedway Stout, 12% ABV, is brewed at AleSmith Brewery (California) with added coffee.

4.372 stars.

2nd place

Russian Imperial Stout Dark Lord

One of the most famous varieties of the Three Floyds Brewing brewery is brewed with coffee, molasses and honey. It can only be purchased on the last Saturday of April. Since the quantity of beer is limited (6,000 bottles), those wishing to taste it purchase specially printed tickets in advance.

4,279 stars.

1st place according to the experts of the RateBeer website

Beer 12

Beer 12 is brewed by monks of the Cistercian order from the Monastery of Saint Sixtus (Westvleteren, Belgium). It can be bought once a week at the gates of the monastery. There are no labels on it, just a simple yellow cap.

The beer contains only yeast, malt, sugar, caramel and water. Nothing else.

Expert rating - 4,499 stars.

original source

The Daily Meal reviewed the RateBeer and Beer Advocate ratings, World Beer Awards, World Beer Cup and Great American Beer Festival winners, and many other ratings to compile the top 50 of the world's best beers.

No. 50 Papaya Rye

Nómada Brewing, Sabadell (Barcelona), Spain

Alcohol: 9%

This beer is dark golden in color - a real explosion of fruit, hops and rye. Malty with hints of tropical fruits and caramel, it is both intense and extremely drinkable. Nómada Papaya Rye scored in the Top 100 and Top Best Imperial IPAs according to RateBeer.

No. 49 Viaemilia

Birrifico del Ducato, Parma, Italy

Alcohol: 5%

A longtime favorite, it has consistently won medals at the World Beer Cup and European Beer Star competitions. Birrifico del Ducato was named Italy's Brewery of the Year in 2010 and 2011 and has won numerous other awards. With herbal, floral and honey notes, this malt beer goes well with prosciutto, another product of the region.

No. 48 Brio

Olgerdin Egill Skallagrimsson, Reykjavik, Iceland

Alcohol: 4.5%

The brewery, named after Egil Skallagrimsson's skald, can be expected to have something outstanding. Brio features notes of herbal and spicy hops and crackers-like malt. This beer, brewed in Icelandic mountain water, has brought home World Beer Cup and World Beer Awards medals.

No. 47 Galaxy IPA

Other Half Brewing, Brooklyn

Alcohol: 6.5%

Hazy peach, resinous, herbaceous yet surprisingly floral, with hints of tropical fruits. Other Half is a rising star in the craft sky, and this IPA ranks as one of the best in New York.

No. 46 Nøgne Ø Porter

Nøgne Ø, Grimstad, Norway

Alcohol: 7%

Outstanding full-bodied porter brewed in Norway - pitch black with aromas of dark chocolate and espresso followed by caramel. He is the Bronze Medalist in the Export Extra Stout category of the 2016 Barcelona Beer Challenge.

No. 45 ManBearPig

Voodoo Brewing Co., Meadville, PA

Alcohol: 14.1%

This powerful beer with maple syrup and local honey is aged in bourbon barrels. It is strong, pitch black and very complex, with a pronounced and long lasting aftertaste. It is ranked among the world's top beers by Beer Advocate 2016.

No. 44 Black Eyed King Imp Vietnamese Coffee Edition

BrewDog, Ellon, Aberdeenshire, Scotland

Alcohol: 12.7%

Ranked in the world top 100 according to RateBeer. It is the world's strongest canned ale - black, intense, with powerful aromas of coffee and cocoa.

No. 43 Breakside IPA

Breakside Brewery, Portland, Oregon

Alcohol: 6.4%

This is a delicious, hoppy IPA with notes of grapefruit, pine needles, resin and tangerines. It has four varieties of hops plus dry hopping. Breakside IPA won a gold medal in the American IPA category at the Best of Craft Beer Awards 2016.

No. 42 Lambo Door

Grimm Artisanal Ales, Brooklyn

Alcohol: 8%

Grimm calls it "pure hop candy." This double IPA with Citra, El Dorado and Simcoe hops, took first place out of 115 double IPA in a blind tasting by Paste magazine. Grimm is one of the pioneers of contract brewing.

No. 41 Samiec Alfa

Browar Artezan, Blonie, Poland

Alcohol: 11%

This barrel-aged miracle is one of RateBeer's Top 50 Imperial Stouts. It has a sweet aroma, low bitterness, pronounced vanilla and toffee notes and a creamy body.

No. 40 St. Feuillien triple

Brasserie St-Feuillien / Friart, Le Rueux, Belgium

Alcohol: 8.5%

Light amber color with pronounced maltiness. Secondary fermentation in the bottle gives a recognizable aroma created by the yeast, resulting in a long maturation, a long aftertaste. Gold medalist of the Barcelona Beer Challenge2016 in the Belgian Tripel category.

No. 39 Mikkeller Beer Geek Brunch Weasel

Lervig Aktiebryggeri, Copenhagen, Denmark

Alcohol: 10.9%

This top 50 imperial stout is brewed with one of the world's most expensive coffees - yes, the one that made it through the digestive tract of the civet, a picky South Asian mammal that eats only the finest, freshest coffee berries. This is a fairly rare coffee with a strong aroma. It gives the beer an intense smoky profile with notes of toasted bread and toasted vanilla.

No. 38 Avec Les Bons Voeux

Brasserie Dupont, Tourp-Leuze, Belgium

Alcohol: 9.5%

Top-fermented lager beer of copper color, with a light body, dry and sourish. This delicious Belgian farm ale ranks among the world's finest abbey tripels. It is ideal to drink it at cellar temperature, or chilled as an aperitif.

No. 37 Julius

Tree House Brewing Company, Monson, Massachusetts

Alcohol: 6.8%

No. 36 Aecht Schlenkerla Fastenbier

Braueri Heller, Bamberg, Germany

Alcohol: 5.5%

This unfiltered beer with a reddish brown body and large white head has a recognizable smoked meat aroma balanced by cinnamon toast and caramel flavors. Fastenbier means "beer for fasting" and this beer is sold only during the fast - from Ash Wednesday to Easter.

No. 35 Orval

Brasserie d'Orval, Florentville, Villers-devan-Orval, Belgium

Alcohol: 6.2%

A coppery orange beer with a gigantic white head and yeast, lemon aromas and a light, non-dominant aroma. Floral, citrusy and complex dry beers with a medium body. It is also the only beer produced by the Orval Trappist brewery to the general public.

No. 34 Double Barrel Jesus

Evil Twin Brewing, Westbrook Brewing Co., Brooklyn

Alcohol: 12%

Ranked in the top 100 of the best varieties in the world according to RateBeer. It is a matte black stout with notes of bourbon and vanilla and a toffee-like body.

No. 33 Duck Duck Gooze

The Lost Abbey, San Marcos, California

Alcohol: 7%

With its sour taste and aroma, citrus notes, an invigorating acidic finish and light sweetness for balance, this ale has become one of the brewery's best-selling beers since its launch in 2009. It is very difficult to find, as it is brewed only once every three years, and in limited quantities.

No. 32 Oude Geuze

Brouwerij Oud Beersel, Bersel, Belgium

Alcohol: 6%

Classic Belgian ale, cloudy, honey-colored, with a wine-like citric acidity, a hint of spice, tiny bubbles and strong carbonation. It is considered the sparkling wine of the beer world and won the title of Best Sour Beer at the 2016 World Beer Awards.

No. 31 Kormoran Imperium Prunum

Browar Kormoran, Olsztyn, Poland

Alcohol: 11 percent

One of the top 100 according to RateBeer and the best Baltic porter in the world. Explosive notes of prunes, smoked fruits, chocolate and malt.

No. 30 Zombie Dust

Three Floyds Brewing Company, Munster, Indiana

Alcohol: 6.2%

This powerful pale ale is worth buying, if only for the label. But those who are attracted by the unusual pattern are fascinated by the beer itself. Powerful aroma of pine and citrus, in the taste - notes of grapefruit and honey. Included in the top 50 according to Men’s Fitness.

No. 29 Péché Mortel

Brasserie Dieu du Ciel !, Quebec, Canada

Alcohol: 6.5%

Coffee is added during the brewing process, resulting in an intense, dense imperial stout with a roasted coffee bean aroma and a slightly tart finish. It is named one of the Best Imperial Stouts by Craft Beer & Brewing Magazine.

No. 28 Two Hearted Ale

Bell's Brewery, Galesburg, Michigan

Alcohol: 7%

Named after the Tu-Harted River in Michigan. This is an invigorating IPA with explosive pine and citrus notes. According to the authors of Beer Advocate, this is one of those beers that will outlive its time.

No. 27 Darkness

Surly Brewing Company, Minneapolis

Alcohol: 9.6%

It is a complex, heavy Russian imperial stout with dark chocolate, fruit and toffee aromas, moderate carbonation, and unconventional aroma hops. He has about 10,000 near-perfect Untappd reviews.

# 26 Oude Geuze Vintage

Brouwerij 3 Fonteinen, Bersel, Belgium

Alcohol: 6%

This gueuze from the vintage series is only sold in Belgium. It is released for sale after several years of storage in the Drie Fonteinen basements - unlike the usual Oude Geuze, which matures for six months. It is up to the brewer to decide which gueuze is going to be vintage - he judges its taste and aging potential. Oude Geuze Vintage is at number 18 on the Beer Advocate's 250 Glorious Beers, based on more than 10 years of reviews.

No. 25 Dinner

Maine Beer Company, Freeport, Maine

Alcohol: 8.2%

Double dry-hopped with over 6 lbs of hops per barrel (230 g / dl), this double IPA has a hazy golden color and a dry, refreshing character. Craft Beer & Brewing magazine rates it with 100 points.

No. 24 Hopslam

Bell's Brewery, Galesburg, Michigan

Alcohol: 10%

Perhaps this double IPA with Northwest hops isn't what you'll postcard home about. However, fans of this beer call all the beer shops in the city, having barely heard the rumor that there are a couple of packages there. Each sip is filled with honey notes, and a sophisticated hopping scheme creates an aromatic, citrusy, bitter, and at the same time refreshing beer.

No. 23 Supplication

Russian River Brewing Company, Santa Rosa, California

Alcohol: 7%

This brown ale is aged for 12 months with sour cherries in Pinot Noir barrels from Sonoma Valley winemakers.The result is a bright, sour, fruity and slightly aromatic beer with a tangible barrel character.

No. 22 Weihenstephaner Hefe Weissbier

Bayerische Staatsbrauerei Weihenstephan, Freising, Germany

Alcohol: 5.4%

A traditional hefeweizen with an earthy forest aroma, well balanced, fruity and dry. Winner of the World Beer Cup gold medal in the Hefeweizen South German Style category.

No. 21 The Abyss

Deschutes Brewery, Bend, Oregon

Alcohol: 11.1%

The notes of licorice in the aroma are given by the addition of cherry bark and vanilla and aging in oak barrels. It is the winner of the 2016 World Beer Awards in the Best Imperial Stout category.

No. 20 Speedway Stout - Bourbon Barrel Aged

AleSmith Brewing Company, San Diego, California

Alcohol: 12%

Matte black with brownish foam. Aromas of chocolate and licorice combined with smoky roasted coffee. Creamy and sweet, this beer is great for aging. It earned 100 points from Craft Beer & Brewing magazine.

No. 19 La Fin du Monde

Unibroue, Quebec, Canada

Alcohol: 9%

A cloudy, yeasty, floral triple gold ale with a medium body and rich flavor. Unibroue Brewers say the beer was brewed in honor of the brave European explorers who believed they had reached the end of the world by discovering North America, the New World. World's End has won more awards than any other Canadian beer.

No. 18 Dark Lord Russian Imperial Stout

Three Floyds Brewing Company, Munster, Indiana

Alcohol: 15%

Dense and caramel, with notes of chocolate and coffee in the aroma, dried fruit and brown sugar on the palate. You can buy it only at the brewery one day a year - Dark Lord Day (in 2017 it was held on May 13).

No. 17 Parabola

Firestone Walker Brewing Company, Paso Robles, California

Alcohol: 13.1%

This is an imperial stout that is spoken of as a fine wine. Don't be surprised to hear someone mention notes of tobacco and oak or black coffee and vanilla. This truly complex Russian imperial stout is both sweet and bitter and incredibly difficult to buy. It is aged in bourbon barrels (Pappy Van Winkle, Woodford Reserve, Elijah Craig and others) and then blended.

No. 16 Schneider Aventinus Weizen-Eisbock

Schneider Weisse G. Schneider & Sohn GmbH, Kelheim, Germany

Alcohol: 12%

Legend has it that one winter barrels of Aventinus froze during transport. The brewers tasted the remaining unfrozen liquid and were amazed. And you can see why. This is a legendary beer with banana aroma and dried fruit, cocoa and clove flavors.

No. 15 Mornin 'Delight

Toppling Goliath Brewing Company, Decora, Iowa

Alcohol: 12%

This imperial stout with a strong espresso aroma and a dense, rich body is ranked third in the top 50 of the best beers in the world according to RateBeer. Beer Advocate founder Jason Elstrom believes Toppling Goliath will remain a favorite for years to come.

No. 14 Hunahpu's Imperial Stout - Double Barrel Aged

Cigar City Brewing, Tampa, Florida

Alcohol: 11%

Hunahpu's Day tickets ($ 200-400) go on sale every December. This festival takes place in March, and fans can be the first to try the new incarnation of their longtime favorite. The ticket price includes 4-12 bottles of this spicy, rich imperial stout, which is aged in half in rum and apple brandy barrels.

No. 13 Pliny the Elder

Russian River Brewing Company, Santa Rosa, California

Alcohol: 8%

The ancient Roman erudite writer and philosopher Pliny the Elder called the hops Lupus salictarius - "the wolf in the willows" - although it is not known for certain whether he meant hops. In any case, the double IPA named after him is hazy, coppery-golden, with a piney scent. It is fresh, with perfectly balanced hops and fresh grapefruit flavor. The beer has won gold in the World Beer Cup and the Great American Beer Festival, and is considered one of the best West Coast IPAs in history.

No. 12 Westvleteren Extra 8

Westvleteren Abdij St. Sixtus, Westvleteren, Belgium

Alcohol: 8%

Only six Belgian brands can claim to be produced in Trappist abbeys, and the monks of Saint Sixtus' Abbey in Westvleteren produce the least beer, so their dark ale is in dire shortage. With notes of tea, raisins and black bread, this dubbel is highly carbonated and has a large head of foam.

No. 11 Kentucky Breakfast Stout

Founders Brewing Company, Grand Rapids, Michigan

Alcohol: 11.2%

Finding the incredibly popular Breakfast Stout might have seemed like a daunting task to Founders, but they did it.Aged in oak bourbon barrels in a cellar, this imperial stout is second to none. KBS, brewed with chocolate and coffee, is for lovers who love the hint of bourbon in their beer for breakfast.

No. 10 Ann

Hill Farmstead Brewery, Greensboro Bend, Vermont

Alcohol: 6.5%

Hill Farmstead was named the World's Best Brewery by RateBeer. Anna's honey season is aged for many months in French oak wine barrels and only then becomes Ann. The naturally carbonated beer exhibits a complex citric acidity with hints of green apple.

No. 9 Lou Pepe Kriek

Brasserie Cantillon, Brussels, Belgium

Alcohol: 5%

Each year, Cantillon manages to get a ton or two of the delicate and rare sour cherries from Schaerbeek, whose harvest is unpredictable. Used exclusively for blending, these cherries are steeped in beer for two to three months to create that acidic and juicy cry. Production is limited to a couple of thousand bottles per year due to the limited number of berries. Lou Pepe Kriek is one of Thrillist's 2016 Best Beers.

No. 8 Celebrator

Brauerei Aying, Aying, Germany

Alcohol: 6.7%

Doppelbock stands out among other German styles. This strong but not overwhelming beer with a lush head is aged for six months. Great beer for a party with friends and family.

No. 7 St. Bernardus Abt 12

St. Bernardus Brouwerij, Watau, Belgium

Alcohol: 10%

Powerful, full-bodied, spicy, malty, strong - like drinking an alcoholic fruit cake with chocolate and caramel. This is an Abbey ale brewed in the classic Belgian Quadrupele style following an old Trappist recipe. St. Bernardus is considered one of the best beer brands in the world by the beer community.

No. 6 Bourbon County Brand Stout

Goose Island Beer Company, Chicago

Alcohol: 13.8%

This limited-edition stout is no joke. It has a pronounced black hue with a slight caramel foam, strong aromas of bourbon, vanilla and figs, followed by notes of chocolate and molasses.

No. 5 Heady Topper

The Alchemist, Waterbury, Vermont

Alcohol: 8%

This Vermont Double IPA is incredibly hard to come by - unless you live 50 kilometers from the brewery, but it is loved by beer enthusiasts the world over. This award-winning elusive beer sells out as soon as it hits the market.

No. 4 Rochefort Trappistes 10

Brasserie Rochefort, Rochefort, Belgium

Alcohol: 11.3%

The traditional Belgian Rochefort “blue lid” quadruple is one of the few true Trappist varieties. This malty strong beer, when cold, gives off notes of plum and apricot, and when heated, it reveals the true character of the beer. It is suitable for sipping slowly, like a good scotch or wine. Last October, the beer was the winner of the Belgian Beer Journal's blind tasting of quadruples.

No. 3 Pliny the Younger

Russian River Brewing Company, Santa Rosa, California

Alcohol: 10.25%

Named after the nephew and adopted son of the aforementioned Pliny the Elder. Pliny the Younger documented the eruption of Vesuvius in 79 AD, during which his uncle died. This is a true triple IPA (it has three times more hops than usual) and is very difficult, time consuming, and expensive to make. Differs in moderate bitterness and beautiful copper color. Only available on taps and only released for two weeks in early February.

No. 2 Westvleteren 12 (XII)

Westvleteren Abdij St. Sixtus, Westvleteren, Belgium

Alcohol: 10.2%

This beer is definitely one of the best of the best, and some experts believe that it deserves the first place. This is a real Trappist beer brewed by monks in the Abbey of Saint Sixtus. A dark chestnut brown beer with dark fruit and brown sugar aromas. It is a complex and spicy quadruple with lively carbonation. Ranked # 1 in the Abbey / Quadruple category by RateBeer and 100 points from Craft Beer & Brewing magazine.

# 1 Kentucky Brunch Brand Stout

Toppling Goliath Brewing Company, Decora, Iowa

Alcohol: 12%

This barrel-aged imperial coffee stout is extremely difficult to find commercially. It has a powerful maple scent with notes of chocolate and hazelnut. In 2015, Esquire magazine included him in the list of “10 Great Beers You Are Not Likely to Eat,” and was ranked # 1 in the global top 250 on Beer Advocate.

There is a well-known joke that there were two types of beer in the USSR - “there is beer” and “there is no beer.” Every joke has a grain of truth, but in fact, during the existence of the USSR, about 350 types of beer were brewed!
Of course, many of them duplicated each other, but the number of truly unique varieties was considerable, and it is not so easy to single out the five most interesting of them.

"Stolichnoe"

Perhaps I'll start with dense and strong. Modern technologies (especially those used in large breweries) ferment beer very strongly, and modern beer will always be stronger (with the same initial wort density) than beer in the USSR. Because of this, dense and strong varieties turn out to be alcoholic, and, yes, our large producers will not be offended by me, but "nine" or "Okhota" have become household names, having a reputation for beer for marginalized people. In the USSR, everything was exactly the opposite. The denser and stronger the variety was, the more expensive and elite it was considered (the price directly depended on the density, and the taste, due to the low degree of fermentation, became more and more powerful with increasing density). Beer "Leningradskoe" is widely known, which had a density of 18% in GOSTs before the war, and after that - 20% at a strength of 6% alcohol by weight (you can read about it in Soviet encyclopedias and cookbooks as about the strongest beer in the USSR, which, By the way, it gave rise to the myth that beer stronger than 6% was not brewed in the USSR, and in general this does not happen).
Before the war, in spite of Leningrad, in Moscow was created a variety "Moskovskoe, the highest grade", which also had 18% density, but in fact, the densest and strongest light beer in the USSR was "Stolichnoye". It was also developed in 1939, the prototype was obviously the German double side, which in pre-revolutionary Russia and the USSR was usually brewed under the name "Salvator" (in Germany it is just one of the double sides, although perhaps the most famous). Before the war, beer had a density of 19%, but after the war this variety was brewed with a density of 23% and a strength of 7% (this is 8.75% by volume, which, by the way, is slightly stronger than Nine and Okhota, while the density is higher one and a half times).

In the 1950s, the era of mass use of unmalted materials began in the USSR, and Stolichnoye was no exception here: it was brewed from only 60% malt, 20% was rice, and another 20% was sugar and glucose. According to modern technical regulations, it will not be beer, but a “beer drink” (however, like most other types of beer brewed in the USSR, including the most elite ones, which clearly shows the stupidity of introducing such a concept as “beer drink”). The beer was heavily hopped (61 g of hops per decaliter). Fermentation lasted 100 days, but the actual degree of fermentation was low - 55%. The color of the beer was amber, and the taste was bittersweet (from a greater amount of unfermented extract and the big problem of hops) with a winey aftertaste. Beer cost 55 kopecks per 0.5 liter bottle (excluding the cost of dishes), for comparison, Zhigulevskoye cost 25 kopecks. The beer was brewed in several of the largest factories, but around the 60s, its production was discontinued.
Interestingly, in the film "Brest Fortress" (directed by Alexander Kott) you can see Stolichnoye beer with a pre-war label, sold according to the plot in the Brest Fortress store. After the Ochakovskiy brewery was put into operation, Stolichnoye also became its signature variety, but it was already a completely different variety, with 12% density ...

"Porter"

Among the dense dark sorts of beer in the USSR, the Baltic "Dialus" and "Birzhechu" (with 21% density) stood out, but I want to tell you about the "Porter" variety. One might ask: what does this old British variety have to do with the USSR? But the fact is that the paths of porter diverged in the XX century, and in fact in Britain even "strong porter" (Robust Porter) now has a density of 12-14% and a strength of 4.8-6% by volume. In the USSR, the tradition of a really very dense and strong porter was inherited from the Russian Empire (the second name was often put down - Extra Double Stout).In addition, after the war, porter began to be fermented with grass-roots yeast, that is, it was no longer ale, but a lager, which led to the creation of such a type of beer as "Baltic porter" - a strong porter fermented with lager yeast.
In general, the traditions of porter in Russia have long roots. Already by the middle of the 18th century, this variety was imported to Russia, a little later it began to be brewed in Russian factories. There is a legend about the addiction of the high society of the Empire to this beer (hence the emergence of a style called "Russian Imperial Stout", which was allegedly brewed to meet the needs of the Russian imperial family). In the 19th century, porter was so popular that pubs were called then "porter", while porter seemed to be separated from beer in general, it was considered an elite drink, on a par with good wines, and did not cost less. By the 20th century, its popularity decreased noticeably, but it continued to be brewed in the USSR and was included in the OST in 1938. At that time it had a density of 20% and was fermented with just top yeast (like ale, in the British manner); according to GOST 46, fermentation was not regulated, and in fact it turned into a lager (although traditional top fermentation was also allowed). The strength of the porter was 5% (6.25% vol.), The degree of fermentation was only 46%, hence the sweet taste of dark malts with a wine aftertaste.

It was made in different ways at different breweries. At the Badaevsky brewery, the basis was dark malt - 82%, with a small addition of light, caramel and burnt malt, and one of the best was considered to be Lviv Porter, which was brewed from light malt (62%), with a large addition of caramel (34%), as well as roasted malt. "Porter" was fermented for 60 days in tanks and another 10 days in bottles. Even in the unpasteurized version, it had a durability of at least 17 days. Although porter was brewed by a significant number of factories throughout the history of the USSR, it was not easy to find it on sale, experts recommended looking into the buffets of cultural institutions like the Hermitage ...

"Double Gold Label"

Another type of beer with deep historical roots can be called "Double Gold". At the end of the 19th century, the Trekhgornoye Brewing Association in Moscow produced beer with a double gold-colored label. There was no name on it, but the beer was called Double Golden Label. After the revolution, this variety continued to be produced at the Trekhgorny Brewery (later renamed the Badaev Plant). The variety was so popular that Vladimir Mayakovsky dedicated his poems to him:
"Down with those who drink until they don't knit lyk,
but drink Trekhgornoe beer -
drink the Double Golden Label.
This variety was not included in the OST of '38, and was forgotten for a long time. They remembered and decided to revive it in the second half of the 50s, when, together with the "thaw" in Soviet brewing, wide windows for creativity opened. This type of beer lived up to its name in color and was golden. In addition to light malt (81%), caramel malt was used, as well as rice (9.5% each). The density of the beer was 15% with a strength of 4.2% by weight (the degree of fermentation - 53%), 45 g of hops per 1 decaliter were put on hopping. The taste of the beer was therefore malt-hop with a hop aroma. Beer was brewed at the largest factories of the RSFSR, and was also produced at many breweries of the Ukrainian SSR.

Already in our time the company "Ochakovo" has revived this variety for the second time, under the name "Stolichnoye, double gold". True, in order to maintain the same strength with the current technologies, the density was reduced to 13%. More authentic versions of this variety are brewed by Velka Morava minibreweries from Moscow (under the name Zolotoy Yarlyk) and Nightberg from St. Petersburg.
Of the dense Soviet varieties, it is worth noting Nasha Marka (18%), which was developed at the Badaev brewery for the 50th anniversary of the October Revolution, and Isetskoe (16%), brewed under the leadership of G.P. Dumler at the Isetsky brewery in Sverdlovsk (Yekaterinburg) in the style of the German side, but with the addition of unmalted materials).

"Pereyaslavskoe"

Many interesting varieties have been developed in the Ukrainian SSR. Before the war, Kievskoe was created - with wheat malt, but I will focus on Pereyaslavskoe. This variety was offered by the brewers of Kiev Brewery No. 2 to commemorate the 300th anniversary of the reunification of Ukraine with Russia (Pereyaslavskaya Rada). Perhaps it was one of the first types of beer that began to appear in large quantities during the Khrushchev "thaw". And the first jubilee label (for the first time in the USSR!) Was also in this particular variety.
This beer is also very interesting for its recipe: it was honey beer, where, in addition to light barley malt (66%), rice chaff (17.5%) and natural honey (16.5%) were used! For hopping, 50 g of hops per 1 decaliter were used, and as a result, a beer with an original taste of honey was obtained. Its density was 16%, its strength was 4.5% by weight (the degree of fermentation was 53%). In the 60s, beer was brewed at many factories of the Ukrainian SSR, by the 80s - only by single factories, and production completely disappeared in the 90s.

Zhigulevskoe

And in conclusion, you still cannot bypass Zhigulevskoe ... This beer became the most popular in the USSR since the second half of the 30s (in some years its production volume reached 90% of all brewed beer). In addition, despite the fact that modern producers often indicate on the labels that their Zhigulevskoe was brewed according to the recipes of the 30s, in fact, the Zhigulevskoe that we now know has little in common with the beer of that time. The prototype of this beer was the Venskoe variety, which differed in that it was brewed from Viennese malt, which was more roasted and therefore darker than just light. Therefore, in color, Zhigulevskoe was twice as dark as other light varieties (such as Rizhskoe or Moskovskoe), which was directly indicated in the brewing textbooks of that time. Its color was closer to semi-dark beer.

Why did beer made from such malt become the most popular in the USSR? There are obviously two reasons here: firstly, it was easier to obtain “Viennese” malt, since the requirements for it were less stringent than for pale malt. Secondly, the “Viennese” malt, being between truly light and dark, gave the beer more malt notes, making it richer. Malt shades and mild hop taste (the beer was not hopped too much - only 21 g of hops per decaliter of beer) made this beer so popular among consumers (or rather, Zhigulevskoe retained the popularity of its prototype, Vienna beer, which was one of the most popular in the USSR in the 20s and the first half of the 30s).

According to the OST of the 38th year, the beer had 11% density and 2.8% alcohol (3.5% by volume), the post-fermentation time was 16 days. In addition to malt, it was allowed to use up to 15% of unmalted raw materials (barley, corn, wheat, rice). By the 50s, the use of unmalted materials in the USSR began to be widespread, which led to the fact that Zhigulevskoe began to brighten irreversibly, so in GOST 53 it was proposed to be tinted with burnt malt or burnt sugar to achieve standard color. Zhigulevskoe was also made from light malt (in the last GOST standards for malt in the USSR, only one type of light malt was left, although the second-grade light malt was close in terms of its parameters just to “Viennese”), the lower color threshold of Zhigulevskoye in the standards was lowered , allowing it to be produced in a wide range from light to semi-dark. The standard post-fermentation time was indicated at 21 days, but it was allowed to use accelerated technologies and reduce the post-fermentation period to 11 days. The number of unmalted foods was limited to 15%, but without the use of enzymes; using enzymes, it was possible to use 30-50% of unmalted materials (and this was actively used: for example, in the Ukrainian SSR, in the 60s, half of Zhigulevskoe was brewed with a content of 30-50% of unmalted products, according to modern technical regulations this is, again, "beer drink").So gradually from an almost semi-dark beer with strong malt notes, Zhigulevskoe turned into a modern light (often almost colorless) beer without pronounced malt tones due to roasted malts. Its strength has also been constantly increasing: modern standards require at least 4% alcohol at 11% density, although often "Zhigulevskoe" has 4.5% and even higher.
In fact, recently a lot of “Viennese” style beer has appeared (for example, “Baltika Brewer's Collection Vienna Lager”, “Khamovniki, Venskoye” from MPK, etc.), and these varieties are much closer in taste to the historical “Zhigulevsky” than, in fact, the modern "Zhigulevskoe", which still remains one of the most consumed varieties in Russia ...

Remember the quote from the movie "Girls"? "Zhiguli, you are my Zhiguli" !!!

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