Beer is an ancient drink, known in Ancient Egypt, Babylon, and China during the Shan Dynasty. Currently, there are many types and varieties of beer, which will be discussed in this topic.
Few people know that beer is classified not only by color, but also by the method of fermentation. There are 2 types of beer according to the method of fermentation:
1. El- fermented at a relatively high temperature (15-25 °C) using top-fermenting yeast. Ales often have a fruity flavor, usually in them increased content alcohol. In England, ale has been known at least since the 15th century; a similar drink without hops was brewed back in the 7th century. Ale typically takes 3 to 4 weeks to brew, but some varieties can take up to 4 months. The Sumerians are believed to have discovered beer around 3000 BC. e. They made ale faster than they make it now because they didn't add hops to it. Light beer takes longer to brew than ale and is less sweet. Before hops were brought to England from the Netherlands in the 15th century, the word "ale" was used exclusively to refer to drinks resulting from fermentation without hops. The word beer gradually took root for a drink with the addition of hops. Beer needs a bittering component to balance the sweetness of the malt and also acts as a preservative. Ale was typically made using gruit, a mixture of herbs and/or spices that was boiled in wort instead of hops. Ale was a very important drink in the Middle Ages, along with bread it was considered an essential commodity. The word "ale" may have come from Old English (ealu), going back to the Proto-Indo-European root "alut", which means "witchcraft, magic, possession, intoxication" 
Types and varieties of Ale:
BITTER (Bitter) This group includes several varieties with a color from light yellow to light brown (fawn). All of them are dry, with a noticeable bitterness (aftertaste) and are popular as bottle varieties. For preparation, the lightest and purest barley is used, which produces light malt, and a relatively large amount of hops, which gives the drink a specific hop flavor.
PORTER (Porter) Dark, strong, dense beer with a strong hop flavor. In London's "Ale-Houses" in the early 18th century, it was popular to order a pint (568 grams) of "Three threads", which meant a mixture of three varieties - ale, beer and twopenny (strong beer that cost two pence per quart). Around 1720, brewer Harwood came up with the idea of making a beer that combined the flavors of all three varieties. He called this beer "Entire". Over the course of several years, the beer acquired the name PORTER, short for Porter’s Ale - the porters’ ale, as it was especially popular among the latter. 
STOUT (Stout) A group of the darkest beers, prepared from a mixture of regular and roasted malt and has a strong hop flavor. STOUT is a predominantly English drink and is generally not brewed anywhere else. From the STOUT group, the darkest variety is Extra Stout, which, by the way, also includes the great GUINNESS 
BARLEY WINE (Barley Wine) A completely unusual type of beer with a very high alcohol content and high density. Has a dark garnet color and wine taste 
2. Lager– the most popular and widespread type of beer in the world. The typical technology for making lager is to cool the brewed beer wort, add yeast and pump it into a tank, where the wort ferments for about a week. At the same time, a certain temperature is maintained to prevent oxidation. Then the yeast is separated and the beer is sent for secondary fermentation in a container under excess carbon dioxide pressure. Fermentation and maturation of beer at low temperatures lasts from 20 to 120 days, sometimes more. Then the beer is filtered and poured into vessels (barrels, bottles, cans, etc.). Bottled beer is often pasteurized or finely filtered to increase shelf life. The usual color of lager is light yellow, but there are also dark varieties.
There are different types Lagers: Light lager, Pilsner, European amber lager, Dark Lager, Bock 
Lager variety BOCK (bock) Traditionally prepared in Germany at the end of the harvest, when both barley and hops are at "full strength". Beer sits throughout the winter and is the main drink at the spring festival. BOCK comes in light (helles) and dark (dunkles). The strongest beer is called "double" (doppelbock). 
One of the types of Lager RAUCH (Smoked) Beer with a smoky flavor, which gives the beer malt, roasted on fire from burning beech wood. Distributed in the Bamberg area in Germany. Served exclusively with smoked meat or shish kebab, with rye bread and sharp cheeses 
A popular type of Lager is DRAFT (DRAUGHT), which means beer from a barrel, not pasteurized. Some breweries put it in cans or bottles, but transport it in refrigerated containers or undergo a fine cleaning process that replaces pasteurization. WARSTEINER in any container - unpasteurized beer!
Lager varieties also include our popular ICE BEER (Ice Beer). Light beer that, after brewing but before final fermentation, is quickly cooled to near freezing temperature. The resulting ice crystals are removed, resulting in a beer with almost double the alcohol content of other types of light beer. 
Some beers do not fit into general classification, they are classified into individual species:
Wheat beer- in addition to the presence of wheat malt, it differs in that the method of post-fermentation in a bottle is used to prepare beer. As a rule, wheat beer is served unfiltered, so Weissbier is used instead of Weizenbier.
Wheat beer is considered a typical summer beer. It must be stored in a cool place. It is drunk chilled but not very cold so that complex taste qualities this kind of beer. For Crystalweizen, 7 - 8 °C is recommended, for light Hefeweizen, 8 - 10 °C. Stronger dark varieties can be served warmer. Wheat beer is traditionally drunk from special, tall, slender glasses. The shape of the glass is chosen so that bubbles of carbon dioxide slowly rise through the drink. This will keep the beer “fresh” longer. The glasses have a massive heavy bottom, a narrow middle part, and a wide spherical upper part. They clink glasses traditionally with the bottoms of machine tools, not least for this reason they are made massive. Immediately before pouring, glasses are washed in cold water to keep under control the strong foam development that is characteristic of wheat beers. There is a long-standing tradition (especially in Bavaria) of arguing about how to properly pour beer into a glass. Some people prefer to tilt the glass and carefully pour beer into it. Others put the glass on the bottle and quickly knock it over.
There is also a special type of beer - Lambic. This is a Belgian spontaneously fermented beer. This type of beer is fermented without the use of cultured yeast with the help of microorganisms present in the wort itself and entering it from the air. Lambic is made from barley malt and unsprouted wheat grains. Hops used to produce lambic must be aged for at least three years to reduce the aroma and bitterness undesirable for lambic. Mort Subite Gueuze Lambic beer is often sold in 0.33 cork bottles (which can be returned). Raspberry and cherry (Kriek) beers are also produced. Its strength is 4-4.5%. According to some Belgians, beer sits in open barrels for some time and special spiders weave webs over them. Spiders fall into barrels from time to time and give it a unique taste. Perhaps this secret does not allow this beer to be made far from Belgium 
Main feature Lambics are the so-called spontaneous fermentation of beer wort. This means that no brewer's yeast is used in the production of lambics. Their role is played by a bacterium contained in the air of the Zenne River Valley region, located west of Brussels. There are only 6 lambic beer producers. Several excellent types of beer are produced from lambic beer: - Krik (adding fresh cherries) - Frambose (adding raspberries) - Faro (a small amount of sugar) - Goise/Guez (a blend of young and old lambic) - Oude Goise - Old lambic, 1/ 3/5/10 years aging 
There are also hybrid varieties and types of beer. Their preparation involves a combination of ingredients and technologies characteristic of different types beer. Classification of beer by color is common in Russia and Ukraine, as well as in some other countries. European countries, for example in Spain. There are dark, light, red and white beers.
Dark beer is a low-alcohol drink made from roasted malt, water, yeast and hops. It got its name from its characteristic color. There is a direct relationship. The more roasted malt in the raw material, the darker the beer will be.
There are a huge number of varieties of dark foamy drink. They are united by moderate hop bitterness and a pronounced malt taste. But they still have much more differences. It's rare that a beer aficionado says he loves all dark beers. Typically, specific varieties are chosen: stout, porter, and so on.
Especially for you I have prepared the most full list varieties and types of dark beer. Expert opinions on the classification of such alcohol, as they say, differ greatly. Why? The fact is that a complete generally accepted classification simply does not exist. In my opinion, the principle of division should be solely the color of the foamy drink.
Current classification
1. Porter. This is one of the classic beer varieties. It is characterized by sweetness in taste, high density and a pronounced malt aroma. Porter is often called winter beer. This is due to the fact that in many European countries this intoxicating drink is drunk in winter. Depending on the manufacturer, it may contain from 4 to 10% ethyl alcohol.
Porter was first brewed in England in early XVIII century. Due to its nutritional properties, it was initially positioned as a cheap alcohol for people engaged in heavy physical labor. However, over time it began to be considered a more respectable drink.
Porter was incredibly popular in Russian Empire. Many aristocrats gave their preference to him. Many members of the imperial family also singled him out.
2. El. This is one of the oldest beer varieties in the world. Some scientists believe that it was with him that the glorious one began. There are versions that the ancient Sumerians began to brew it 7 thousand years ago.
Subsequently, ale spread widely in Foggy Albion and Belgium. It has been brewed in England since at least the 15th century.
The ale manages to perfectly combine some sweetness and a spicy bitterness. Its strength ranges between 6 and 12 degrees. However, stronger brands are also produced in England.
3. Stout. Currently, this is one of the most popular varieties of dark beer. Its recipe contains not only roasted, but also caramel barley malt. The strength of such a foamy drink is usually 4-6 degrees.
Most people love stouts for their amazing lightness. This quality is especially incredible when we think about its density and rich, dark color.
Stout has recently emerged from porters. For quite a long time it was considered one of its subspecies.
The most popular brand of stout is Irish Guinness.
4. Schwarzbier or black beer. It is a dark brown drink with a viscous structure, persistent creamy foam and a pleasant malt aroma. Black beer is loved for its smooth, rich taste that never seems too strong.
If you pour Schwarzbier into a glass, it will be impossible to distinguish it from English ale. However, this is only a superficial resemblance. Surprisingly, its taste has chocolate, coffee and vanilla undertones.
Black beer is traditionally brewed in Germany. Moreover, a huge number of Germans consider schwarzbier to be the main foamy drink in their country.
5. . The main feature of its production is the use of smoked barley malt in production. This is what gives it an unforgettable taste.
The best smoked beer comes from the Schlenkerl brewery in the small German town of Bamberg. This alcohol is world famous.
Among its varieties are March, Lenten, curly and oak beer.
6. Altbier. This dark beer is also produced in Germany. For this beer variety, the main city is without a doubt Düsseldorf. Altbier is a top-fermented drink with a strength of up to 5 degrees. Hops reign supreme in its intense flavor.
7. Munich Dunkel or Munich dark. This alcohol has a dark amber hue. In its bouquet the main role is played by fresh rye bread. Munich Dunkel is a classic dark German beer.
8. Dark American Lager. Dark American lagers are produced primarily for the US domestic market. They are distinguished by an unusual taste, which is given to them by the rice and corn included in their composition. This variety has almost no bitter taste.
9. Barley wine or Barley wine. This is already exotic beer. Barley wine stands out for its high density and the same alcohol content.
Top brands
I think it would be wrong to stop by listing the main types of dark beer. Agree, it is useless to come to our average store and ask to sell, say, Albir. At best, they simply won’t understand you. Therefore, I bring to your attention the best brands of draft and bottled dark beer:
- Velkopopovicky Kozel Cerny (Velkopopovicky goat);
- AndechsWeissbier Dunkel (Andex Weissbier);
- Belhaven Black Scottish Stout (Belhaven);
- Grimbergen Double-Ambree (Grimbergen);
- Genevieve deBrabant Double (Genevieve);
- Paulaner Hefe-Weissbier Dunkel (Paulaner);
- Guinness Original (Guinness);
- Krusovice Cerne (Krusovice);
- Tuborg Black (Tuborg).
Write in the comments what your favorite dark beer is.
Beer is one of the most popular alcoholic drinks. It is produced 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. No matter what the skeptics and opponents of this drink may say, it is useful. But, of course, we are talking about a high-quality product, which is produced only from good and proper raw materials. Today it is very difficult to understand the large number of varieties and brands of beer. But there are certain quality standards and time-tested products from the best manufacturers.
A little 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 drink created artificially. Then Ol appeared. This is a drink reminiscent of beer, but thicker and stronger. It was prepared using 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 drank more wine. But during the time of isolation of Russia 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 beer and began to expand its production. Initially, beer was prepared by fermentation and warm water. It was produced in large quantities. They brewed beer on major holidays, and the whole community took part in this. The advantages of the drink were considered to be available raw materials and tax exemption. But the laboriousness of the process did not add to its popularity.
A few facts
Beer contains a lot useful substances, which are preserved during the cooking 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 contained in malt, the initial raw material. But, of course, there is also in a foamy drink harmful substances, which are contraindicated in large quantities, especially for pregnant women and children. And in general, in everything you need to know the limit in order to give yourself pleasure, benefit, and not harm.
Classification
The names of beers that can be seen on store shelves or in bars mean nothing 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 divide 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 produced by alcohol fermentation. The raw materials used are hops, barley malt and water. The rich color of the drink is explained by the high degree of malt roasting and its quantity. To prepare this beer, use caramel dark malt.
It is worth noting that during roasting 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. Distinctive feature This type has a characteristic malt taste and hop bitterness, but in moderation. Dividing drinks into categories by color is not accepted in all countries. This classification is used in Russia and some European countries.
Dark beer: what types are there?
Stout beer is classified as a top-fermented drink. Its color comes from dark hops, which are used for production. Stout beer has the aroma of roasted malt and high viscosity. In turn, it is divided 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-bodied beer. Initially there were three types of alcohol: old ale, strong and weak beer. It was a not quite ripe drink. Now it is bottom fermented with a dark color and a sweetish taste. And finally, 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. 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 preparation, and the color depends on the degree of roasting. Dark malt is also added, but its percentage is minimal.
Process of making light beer
The quality of beer largely depends on the technology of its preparation. This process begins with the germination of cereal plants, usually barley. Then the sprouts are cleaned and dried. After this, the malt is crushed and mixed with water. As a result, starch is broken down and the desired sugar level is achieved. Now they begin to extract the wort. To do this, the resulting mixture is filtered. Next, 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 this, the remaining hops and barley are separated, or the wort is clarified. It is then pumped into the fermentation tank, whereby 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. The result is unfiltered beer.
This drink is stored for a very short time and is called live. As a result of filtration, yeast residues are removed and shelf life is increased. But many people prefer light, unfiltered beer. Further pasteurization is carried out to reduce the activity of microorganisms and extend shelf life. However, as many believe, this reduces the taste of beer. Pasteurization is used to fill the drink into cans and bottles.
Wheat beer
These are beers brewed using wheat malt. In some countries, wheat that has not sprouted is used for this. 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 delightful aroma, abundant foam and citrus notes.
There are three types. Germanic - called Weisen or Weissbier. The Belgian drink is witbier. The third type is sour wheat beer. Here you can highlight German Weiss or Gose and Belgian lambic. Each variety has its own unique taste and aroma, which depend on the cooking technology.
Classification by processing method
Here they distinguish 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 increases to three months. The use of preservatives increases this figure to one year. Pasteurized beer goes through additional processing steps. The defoliated drink is subjected to cold sterilization.
Lager varieties
This is a special one that is flavored with fruits. The product is distinguished by a preparation technology similar to wine production. The best beers are light drinks, although dark types are also available. A small amount of hops is used in production, so the product has a light and mild taste. Many beers Pilsner, Bocks, Doppelbocks are classified as lager. Pilsner was the first clear drink made in the Czech Republic. Lager beers gradually took over the market, displacing many wheat varieties.
Porter
Porter is a beer made from three types of ale: aged, young and light. This is what authoritative brewing documentation says. Mixing drinks with different degrees of maturity allowed us to create a product with a pleasant and moderate taste. At first this beer was very strong. The technology for its preparation was not particularly thorough.
The popularity of the drink began to decline, and it was replaced by ale and lager varieties. But with the development of home brewers, there was a revival of porter, and today it occupies a worthy place in the overall 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 from the Schmikbierwerk brewery
Finding quality beer is not so easy. The manufacturer must follow technology and use only the best ingredients. However, the small brewery "Shmikbierwerk", located in the Vladimir region, produces only best drinks. All ingredients are supplied from Germany, and water is taken from a local artesian well. This is live beer that is not bottled, so you can only buy it by the glass. Live yeast bacteria continue to function 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. 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 foam that lasts to the bottom of the glass. Its color is light, but cloudy. The taste has a pronounced floral bouquet, with light sourness and sweet, caramel undertones. This beer is not classified as strong alcohol. We can say that this is a drink for true connoisseurs.
Bock, or bok-beer
This is a strong drink of Bavarian origin. low fermentation, which matures additionally for several months in special refrigerators. The following varieties can be distinguished: Maibock, Bock, Double Bock, Eisbock and Helles Bock. Under the influence of low temperature, part of the water freezes and the strength of the drink increases. The Dornbusch Bock variety is produced in compliance with all the traditions of the Munich monasteries. Harpoon Maibock is a classic bock beer. This variety has a rich chestnut color, excellent taste with malt and hop undertones.
Beer Guez
This is a special beer, not inferior in appearance and taste to champagne. The best Belgian brewers use technology for producing sparkling wines. This is a combination of young and old lambics (spontaneously fermented beers) that, through the process of repeated fermentation, create an extraordinary taste. The drink is bottled in special bottles with a concave bottom. Thanks to a special sealing method, the products resemble sparkling wine bottles.
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. They must be cooled before use. Pour the drink into champagne glasses or other similar containers.
Smoked beer
These varieties are prepared very rarely. Green malt is dried over an open fire using beech wood. This is where the smoked taste comes from. These beers are usually dark in color and resemble Oktoberfestbier. Sometimes malt dried over peat fire 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 producers preserve all production traditions and use only the best raw materials.
Numerous brands and varieties of beer are a chance to discover the bright notes of a foamy drink, choosing for yourself the type that will fully satisfy all preferences and taste preferences.
