The best light beers

Beer is one of the most popular alcoholic drinks. It is made from malt, which is created by germinating barley seeds. The composition of high-quality beer explains the presence of a large amount of vitamins and microelements in it. Whatever 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. It is a drink 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 beverages. 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, porter has revived, 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.

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 very 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%

This chillingly drinkable IPA, with notes of mango and sweet citrus and rounded bitterness. The site calls it “The Best IPA in the World”.

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. A powerful aroma of pine and citrus, on the palate - 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 vintage series gueuze 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 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 to honor 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 in the world by 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 frothy head.

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.

Everything beer varieties which can be distinguished by their fermentation form (lager and ale), their appearance and their ingredients.

Each country has its own commercial beers and their differences. There are those who even sell beer names. Because of the product, which involves many variables, it is difficult to distinguish between them.

And the fact that beer does not differ in one criterion, but in several.

Beer is one of the most popular alcoholic drinks in the world. It is made on the basis of cereals, in particular barley. The only condition is that the grain used leads to the fermentation of the sugars, because the starch must undergo a fermentation process with water and yeast.

This drink is flavored with ingredients such as hops, which can be bitter, aromatic, or blended, or other plants. In addition, other ingredients such as fruits and spices can also be used.

It is not a liquor and tends to have a bitter taste. Its color depends on the ingredients used in the formulation. And the strength, as a rule, is between 3% and 9% vol, although in some cases it can reach up to 30%.

Yeast for beer

One of the key ingredients in beer is yeast.

Therefore, as a rule, this is one of the most common ways to classify this drink. Most beers are made with one of two types of Saccharomycetes, commonly known as yeast, which are no more than mushrooms that consume sugar and release alcohol as well as carbon dioxide.

There are two main processes that define two types of beer: low fermentation yeast and high fermentation yeast. The former are called Lager beers and the latter as the Premier League.

Beer yeast that is fermented at higher temperatures, usually between 15.5 and 24 ° C (60 and 75 ° F), forms a foam layer on the surface of the fermenting beer, which is why it is called fermented yeast. Yeast, which is fermented at significantly lower temperatures, around 10 ° C (50 ° F), has the ability to process a chemical compound known as raffinose, a complex sugar formed during fermentation. This yeast collects at the bottom of the fermentation beer and is therefore called yeast with yeast. Most beers in production today are fermented this way and are called lagers.

A spontaneously fermented beer produced in Belgium using wild strains of yeast is called lambic.

Beer varieties

Lager

Lager

These beers contain low fermentation yeast. This is the circle that the drink undergoes when ripening at low temperatures (from 7 to 13 ° C). For this reason, the yeast works too slowly, which means it has to stand for longer so that it reaches its maturity.

This type of beer should remain stored for two to six months. Unlike Ale, Lager has a smaller range of aromas and flavors. The beer is crisp, light and has a lot of gas. They are moderate in strength and generally have a very refreshing effect.

In this category we find several types of beer. Here are some of them.

• Pilsen: it is one of the most popular varieties in the world. This is a lager, but the tone is pale and transparent. Its degrees are moderate, between 4.5 and 5.5%. Dry and has a good Malta reputation and a characteristic hop aroma. This variety contains classic levels of malted barley, yeast, hops and water. Its ripening time is at least one to two months.

• Münchner Hell: This beer is slightly darker and less dry than Pilsen. Its degrees are higher, going by 4.5% to 5%. This variety is common in Munich and southern Germany.

• Münchner Dunkel: dark beers tend to have more malt character, colorless. Its hue can range from reddish brownish to black charcoal. Its strength is also higher, from 5 to 5.5%. This type of beer is served almost all over the world when you ask for a dark or light lager beer.

• Märzen / Oktoberfest: This is a strong beer with a good maturation (from three months). This variety is usually only known with this name in Germany. In other countries, it is known as the Vienna style beer or as Amber. This latter name is due to its color, which is usually bronze or copper-red. It has much higher density and alcohol (between 5 and 6%).

• Dortmunder Export: This beer, like many of the previous ones, owes its name to its place of origin. Only those developed in Dortmunder (Germany) can bear this name. Other beers are similar to this type, and those served in other cities are called export. This type of beer is golden and pale in color and has a higher gravity than Pilsen, but also less bitter.

Ale

Ale

These beers contain highly fermented yeast. It is found in the stalks of cereals and was discovered in 1852 by Louis Pasteur when he was doing research on beer. This variety should be active in a temperature range of 12 to 24 ° C, which usually results in fast fermentation (7 or 8 days or less).

Especially popular in the UK and in the heart of Europe. They are dark, dense, with medium to high gravity, low gas and a wide variety of floral and fruity aromas, as well as aromas that are much brighter than other varieties.

In this category we find several types of beer. But unlike Lager, El can be of different styles. Here are some of them.

Beer styles

British style

• Mild: it is a beer with a mild character and a little bitter. This variety is usually not found in bottles, but only in a barrel. Generally a dark, light-colored body as well as less dry. Its strength is moderate (between 3 and 4%).
• Bitter: a beer opposite to Mild. Much more bitter, but like Mild, it is usually in a barrel.
• Pale ale: Its name is due to the fact that when it was introduced to the market, all beer was dark. And this was the first one that had an amber color.
• Brown ale: its name also comes from the color of the roast. Has an amber or mild brown color. It is a strong beer with good malt flavor, dry and generally fruity.
• Old ale: this variety is usually dark in color. They also have a lot of density and they can carry a little sweetness. Many of them have a high alcohol content, between 5 and 8.5%.
• Barley wine: this type of beer, which is more like wine. It is called that not only because its alcohol content may be similar to this drink, but also because it was a traditional drink that was stored for several months in oak barrels. Its strength is usually from 6 to 12%. This beer is dark with high gravity.
• Scotch ale: usually dark brown. Moderately bitter, with hints of sweetness and good body. This type of beer is very popular in Belgium.
• Ale Irish: This variety is characterized by a reddish color, fruit flavor and a symbol of Malta.

Belgian style

• Ale-Belgian) is a type of beer that is amber, reddish, or coppery. Its gravity is medium, with soft and fruity notes, and its alcohol content is 5% or so. This group can also include those made in the style of British ales. Beers are dark and strong.
• Ale toast: This variety is a mixture of young and old beers. The taste is intense, bitter and brown in color. The strength is usually between 5 and 6%.
• Ale-red: This type of beer is usually reddish in color. Light body, slightly sour and very refreshing aroma. This variety is also made from a mixture of old and young beers.
• Ale golden safe: This is a golden brown beer with a high alcohol content of about 8 percent. Fruity, dry, with a lot of foam.
• Saison: beer is seasonal, created for special celebrations. Typically orange in color with a thick head. In addition, its taste is fresh, fruity and therefore usually served in champagne bottles.
• Trapense: This is a type of beer that originated in Catholic monasteries. They make at least 20 different beers, each with different characteristics. However, they also share some common features. Typically the second fermentation in the bottle, they have fruity notes and are between 5 and 11% ABV. Yes, golden and light, dry and sweet.
• Regional cuisine: There are a number of other Belgian beers that are not included in any of the previous ratings, because it depends on the taste of a particular manufacturer.

German style

• Altbier- the beer ferments in the warm, but also undergoes the aging process in the cold for several weeks. Some wheat is sometimes used in its development. It is soft, copper or dark orange colored, between 4.5 and 5%.
• Kölsch: fermentation and maturation process, like Altbier. But unlike these, they use malt. Very fruity taste, soft and delicate. Its strength is about 5%.

It is worth noting that among the highly fermented beers, you will also find several varieties, of which Ales dark is quite popular. This category includes Stout and Porter. The first is a strong beer, and a bitter taste, the color is very dark, almost black. The second is less bitter and less alcoholic.

Types of beer

Besides the types of fermentation, beers are usually also classified by their appearance. The main difference is their color.

These beers can be white, black, yellow, or red. They can also be clear or cloudy. This difference may be due to the protein from the grains. Although this may also depend on the type of filtration or lack of this process. In case there are dark beers, their dark color is due to the fact that malt is used, toast for their production.

Beer Ingredients

Although not common, beer can also come in several types depending on the ingredients it is brewed with. This drink lists barley as its main ingredient, so this is usually indicated.

However, there are cases where barley is combined with other grains like oats or wheat. Yes, the drink produced is called as beer made from oats or wheat. These beers are also known as white beers because they are generally opaque and appear like a fog. They are acidic, refreshing and frothy.

There is also gluten free beer. This is a variety that instead of barley or wheat, contains some type of porridge or pseudo-cereal like buckwheat, quinoa, sorghum, corn or rice.

Prepare more carefully to avoid contamination of other components with gluten. This is a type of beer specifically for people who are allergic to this protein found in barley, rye, wheat and even oats.

Table of contents:

1. Classification of beer according to different parameters
2. Dark beer varieties
3. Light beer varieties
4. Craft beer varieties
5. Unfiltered beer
6. Other popular varieties and types of beer

Beer can be safely called the third most popular drink on the planet. In this case, the first two will be tea and coffee. No matter how demanded this product is, at the moment it has not been created a single international classification. However, there are separate characteristics that can be used to classify different varieties of this drink.

Classification of beer according to different parameters

By type of raw material base

For a general picture, you need to know that in Europe beer is called a drink that includes 3 or 4 components. The main ingredients are hops, barley and water. Yeast is also added to certain varieties. However, outside Europe, other cereals may be added to beer. Depending on what this delicious drink is made from, beer can be divided into:

• Corn.
• Rice.
• Barley.
• Rye.

There are varieties in the world that are prepared not only on the basis of cereals. Examples include the following varieties:

• Fruit.
• Vegetable.
• Herbal.
• Potato.
• Banana.
• Dairy. Yes, it is milk that is used in one of the towns in Germany as a raw material - this is one of the incredible facts about beer.

By color

The shade of the finished beer product depends entirely on the type of raw materials used. If a large amount of dark malt has been used in the production process, the final product will turn out to be dark. The color of the beer is also highly dependent on the degree of roasting of the malt. The stronger the roast, the richer and darker the color. Color classification is often used in Russia and Europe. Depending on the color, the beer can be:

• Light.
• White.
• Red.
• Semi-dark.
• Dark.
• Mixed (obtained after mixing dark and light varieties).

By the way of fermentation

It is known that the overwhelming majority of producers call the main classification the one based on the division of beer according to the fermentation method. There are only two types of beer in this matter:

• Beer that is brewed at a low temperature (from 4 to 9 degrees Celsius). This is a bottom-fermented beer.
• Beer that is brewed at higher temperatures (15 to 25 degrees Celsius). This is a top-fermented beer.

In some cases, firms can use both fermentation methods sequentially in order to obtain more original beers. By the way, the shade of beer has never depended and will not depend on the chosen fermentation method. Therefore, dark beer can be lager (bottom fermentation) as well as ale (top fermentation).

Beer classification videos

Dark beer varieties

Dark beers are produced by alcoholic fermentation of wort from water, hops and barley malt. The color of the final beverage depends only on the degree of roasting of the original malt and the amount of dark malt used in the brewing process. For the production of dark varieties, caramel and dark malt are used.

The darkest malts are usually used with lighter ones, as they may lose some of the enzymes during the roasting process that are essential for the sugaring of the wort. Most dark varieties are characterized by a malt flavor and hop bitterness.

Sorts and types of dark beer:

• Porter... Strong dark beer with a strong hop aftertaste. Some claim that this variety has the flavor of a classic aged wine. This type of beer is distinguished by the presence of both bitterness and sweetness at the same time, which makes it a drink for everyone's taste. Porter is made from dark malt with the obligatory addition of burnt sugar (from sugar, in fact, caramel is obtained). Such beer is defended for at least 60 days. Despite the fact that everyone considers this drink to be very strong, its classic strength does not exceed 5%. In the early 18th century, London Ale-Houses (or ale houses) often ordered a pint of "Three threads", that is, 568 grams of a mixture of three varieties - twopenny, beer and ale. In 1720, the Harwood brewer tried to brew a beer that would combine all three.This beer was named “Entire”, but after a few years it was renamed “Porter” - an abbreviated word from “Porter’s Ale” - a drink of porters who loved this beer very much.
• Stout... It is a type of dark beer made from a mixture of roasted barley and roasted malt. Also, in the manufacturing process, special slow fermentation yeast is used, which play a huge role in the maturation process of the drink. The stout is considered a variety of porter. This type of beer is especially popular in England and Ireland. Its taste is so interesting that it is either hated or adored. Of the entire Stout group, Extra Stout is considered the darkest variety. The famous Guinness belongs to this variety. There are 3 groups of stouts: Imperial stout, Baltic porter and Dry stout.

• March beer... Made from highly roasted malt. This drink matures longer and is characterized by viscosity. It also has a higher alcohol content than many others.
• In addition to those described, there are other types of dark beer: O'Hara's Leann Folláin, Primator Premium Dark, Bretislav II, Paulaner Salvator, Krombacher dark, Chalet Dark, etc.

Light beer varieties

Light beers are characterized by fine, well-expressed hop bitterness and characteristic aroma. For the production of light varieties, light malt is used. The most popular varieties and types of light beer include:

• Lager... Bottom-fermented product. It is cooked at a temperature of 5 to 15 degrees Celsius, after which it is kept at a low temperature (about zero) for 20-120 days. In the process of such aging, the beer is clarified and saturated with carbon dioxide. At the last stage, it is filtered and poured into barrels and bottles. The main raw material is barley malt. Lager is rightly considered the most popular beer in the world. 80% of sales are made by this particular variety. The most popular lager brands include Löwenbräu, Fosters, Budweiser, Grolsch, Baltika, Amstel, Corona, Kronenbourg, Becks, Krušovice, Carlsberg, Stella Artois, Heineken, Obolon, Castlemaine, Old Bobby, etc.
• Bitter... This group of bitter ales includes beers that range in color from light yellow to pale yellow (light brown). All such varieties are distinguished by dryness, the presence of bitterness. They are mostly popular as bottled beers. For production, the lightest and most refined barley is used (yields light malt), as well as a large amount of hops, which gives the finished product its characteristic hoppy aftertaste.
• Kölsch... It is a type of light beer. It is brewed only in the German town of Kölsch. This top-fermented drink has a rather bitter taste with a hop aftertaste. Typically, such a drink is served chilled to 7-10 ° C, because only in this temperature range its aroma is best revealed. Beer is drunk from special glasses with a volume of 200 to 400 ml. In some countries, such beer is poured into glasses, the volume of which does not exceed 0.1 liters.

• Side... This is a traditional lager made in Germany. At the same time, this is done at the end of the harvest, because it is at this time that hops and barley are gaining full strength. The beer will have to settle throughout the winter. After that, it will become the most popular drink during the spring holidays. Bock comes in dark and light colors (dunkles and helles, respectively). The strongest beer is called doppelbock, which means "double".

Craft beer varieties

Numerous small private breweries offer a variety of craft beers that cater to the tastes of their regular customers. Typically, brewers use classic "beer ingredients" to produce their drinks. The most popular craft beers include:

• Goose Island Bourbon County (USA).
• Boon Kriek Mariage Parfait (Belgium).
• BrewDog Tactical Nuclear Penguin (Scotland).
• Cigar City Jai Alai (USA).
• AfBrew "Lobotomy" (Russia).
• Indian Pale Ale.
• Orval (Belgium).
• Abstrakt AB: 13 (Scotland) and others.

Unfiltered beer

Unfiltered beers have a long history. Even in ancient times, it was unfiltered, live drinks that were brewed in monastic and city breweries. In ancient times, it was even given to babies - it was believed that beer is very useful. Filtration is an innovative invention of our time, which allows you to cleanse the drink from yeast cells.However, lovers of unfiltered beer claim that only it contains the maximum amount of beneficial microorganisms and other substances that cannot be found in beer after filtration. The taste of such beer is also a controversial issue. Some people do not tolerate it at all, while others can only drink it. To properly appreciate the taste of unfiltered beer, you can try the following brands:

• Dingslebener.
• Paulaner.
• Memminger.
• Brasserie.
• Krombacher.
• Flensburger.
• Unfiltered white, etc.

Video about different types of beer

Other popular varieties and types of beer

Lambic

It is a type of beer of Belgian origin, which is usually brewed by self-fermenting in wine barrels. The process of making lambic itself is very similar to the production of wine. This type of beer is fermented without the use of cultured yeast. For this purpose, microorganisms are used that are present in the wort itself, getting into it from the air. For the production of lambic, unsprouted wheat grains and barley malt are used. The hops itself, which is used for the production of this drink, must be aged for at least 3 years, since it is during this time that it loses its characteristic bitterness and typical aroma, which are so undesirable for Lambic. The drink is also poured in an unusual way. Old and young varieties are mixed with each other, after which the desired taste is achieved. Only after such mixing, the drink begins to be poured. There are only 6 Lambic manufacturers in the world.

Rauch

This drink is also considered a type of lager. The beer is characterized by a smoky flavor. This flavor is what gives the beer the malt that has been roasted beforehand. Only beech wood is used to light the fire. This beer is served with kebabs, smoked meat with spicy cheeses and rye bread.

Draft

This is a beer from a barrel that cannot be pasteurized. Some breweries fill such a drink in bottles or cans. In any country, this beer is considered unpasteurized. It can only be transported in refrigerated containers. It can also be subjected to fine cleaning.

Wheat beer

This beer is characterized by the use of the bottle fermentation method for its preparation. In most cases, wheat beer is served unfiltered.

This beer is considered a classic summer drink. Store it only in a cool place.

You also need to drink it chilled, but not very cold, because all its best taste can manifest itself in this way. For example, Crystalweizen is recommended to be consumed chilled to 7-8 degrees Celsius, light Hefeweizen - up to 8-10 degrees. Darker, stronger varieties can be consumed warmer.

Wheat varieties are usually drunk from special slender and tall glasses. This shape is chosen so that the beer bubbles rise through the drink as slowly as possible. Thanks to this, the beer will remain fresh for a long time.

What kind of beer do you like best and why? Let us know in the comments.