В первые минуты данный напиток привлекает к себе an unusual color scheme. But even with the initial tasting, many connoisseurs understand that red beer, its aroma and taste clearly fell in love. Undoubtedly, this will happen only when you try a really high-quality product of a well-known manufacturer.
Is it all about color?
In today's realities, red varieties producedifferent continents of our planet. The greatest popularity and distribution of red beer has been received in the US and South America. About this fact can tell an innumerable number of American manufacturing firms that produce these low-alcohol drinks, beloved by the people.
В Европейском союзе не существует такого мощного the number of private plants that brew red beer. But some (even single) brands represent foam drinks with excellent aroma, taste, quality. Choose at least Europe, even America - almost certainly will be in the future their constant fans.
Some features
How to cook red?White beer, traditional, of course, visually differs from it primarily in the color range. But what else can distinguish the differences? Interestingly, using some production technologies brewers can get reddish and even amber shades without using any dyes and additives. It turns out that the matter is in the right - selected fried or caramel raw materials - malt.
It is known that some are not very conscientiousproduct manufacturers can choose a shorter route. Grief-brewers simply add artificial colors to their red beer. And it is no longer surprising that such a burdock can not please its taste, and quality, too.
Two varieties: red ale, lager beer
In the present production there are mainlytwo kinds of "red": ale and lager. Their difference lies in the technological plane and the recipe associated with the choice of the fermentation technique. It's no secret that there are two varieties of brewer's yeast: the upper and lower fermentation. Both the first and second differently brewers are added to the wort. Both these and other microorganisms are responsible for the distillation of starch and sugar malt into grain alcohols. If you do not delve into the jungle of technology, you can note: when riding fermentation is el, in the grass-roots - beer lager.
European
At the moment the most popular are the "red" brands:
- Irish ale;
- Belgian;
- camp in Vienna.
In Ireland itself, the greatest demandTraditionally, dark varieties are used. So the fact is amazing: this country is famous for Irish red ale - its red ale, where caramel colors, toffee with subtle bitterness are well traced. This can be explained by a small amount of hops - the ingredient used in cooking. Red ale in Ireland is made from caramel and fried malt barley. Thanks to this combination of ale and painted in a rich reddish shade.
Red beer from Belgium - with noticeabledistinctive acidity. The cooking technology is built on the fermentation of wort (roasted barley malt) in a natural way. And its characteristic feature is a 2-year aging in oak barrels.
The Viennese lager is cooked in Austria and Germany. Red camp beer has a pronounced malt flavor and a distinct bitterness.
American
In the vastness of America, the Reds are also representedel, and camps of various manufacturers - large and small. This is a saturated low-alcohol drinks, produced according to the classical technologies of lager and ale, having a fairly wide range of red and amber hues.
"Red East" - Russian beer
In the Russian Federation, these types of foam can befound in some local manufacturers. Traditionally, one of the most high-quality drinks is the Kazan brand "Krasny Vostok". The motto of the brewery is "Malt, cold, water and conscience of the brewer". To the red ale and the camp, cheeses and cheese products are best suited as snacks. And in the USA, for example, and in Latin America, too, there is such a tradition: to bite red beer with fatty meat food (even a fast food of all caliber), which probably also has a right to life.
