Beer velvet: legends, recipes and properties

At what point in the history of mankind beer appeared, it is difficult to say, but it is reliably known: its history was covered with legends long before the new era. It is even mentioned on the post of Hammurabi regarding punishments for improper dilution, poor-quality manufacturing and supply.

Since ancient times, people knew the concept of measure and appreciated the healing properties of this drink, although much later learned how to produce different varieties of velvet beer from light, dark, black caramel and others.

Beer stories and legends

Once upon a time, an ancient peasant left a pot of barley in the sun for forgetfulness, and after a while, after rains and hot days, discovered a loss, but appreciated the quality of the received drink ...

Once the ancient warrior, disappointed by the battlefields, returned home to sow the seeds in the fields of crops and threw a wet cloak on a tub of grain, and after several days his wife found a liquid on the bottom with an odor and an unaccountable taste ...

When other excerpts of the annals tell the pieces of the history of these or other recipes in the production of beverages and food products, one can objectively state only one thing: at first nature was their author. Man was just an instrument in her skillful hands.

But, however it was in the beginning, a modern recipe for velvet beer is, in one case, a collection of different malts, a combination of raisins, fruits, bread and yeast. In another case, the recipe manipulates different degrees of roasting of different malts, combines top and bottom fermentation. In the third case, it is suggested to simply grind a bunch of ingredients into flour, fill it up in a barrel, put in yeast, pour water and sit on top for better fermentation.

Against the backdrop of the variety of beers and the real opportunity to distinguish between light and dark beer and to distinguish among all velvet beer, it can be argued that the development of industrial production and home-made production has led to considerable experience and good knowledge.

Monasteries and secrets of family beer business

Breweries existed since ancient times, and beer business gives a fair tint of the hereditary effect. Each "beer nest" has its own recipe from the grandfather or grandmother, which the descendants carefully protected and constantly improved.

The breweries always had the effect of the territory, their names and products were not allowed to travel abroad. The interest of monasteries in the beer business was more prosaic and spiritual and economic. Many monastic varieties of beer attracted wanderers, as honey attracts bees: why fly on flowers, when you can attach to a saucer.

Monastic beer, despite the variety of tastes, recipes of manufacture and secrets of centuries, attracts attention more psychologically, although it can not be said that visiting any monastery will not interest the person as such.

A brewery or a monastery can be easily arranged in your own home. It will raise the rating among friends, attract the attention of neighbors, raise the level of knowledge and strengthen health. Beer velvet, dark or not, cooked at home - is a lot of options for creativity, in no way inferior to interest in herbs, tea varieties, the use of other natural resources.

Weak alcohol and instant

Wines and beer on the background of vodka and cognac - it's like a small business against the backdrop of a large one. However, consumption volumes are not comparable.

Nevertheless, everyone has their own way, and velvet beer has undeniable advantages. Far not always works the general rule, when "money to the wind": sometimes you can put everything on beer alone.

Beer velvet, dark, light and "Folk" in Belarus, in particular, on the epochal transition from the 80's to the 90's - is a special case.

And the "Old Castle" belonged to the light varieties, he, together with Velvet, Green and Troitsky, accompanied the democratic processes in the severe 90s.

When Baltika, Obolon, and Chernigov appeared on the market, and more exotic varieties were delivered, the Belarusian producer continued to please the fatherland and foreign markets with new varieties and quality growth as far as possible.

About the benefits and prices

Bulgakov was right when he declared with the lips of Professor Preobrazhensky: "We must know how to drink." It is necessary to know when and what to drink. "

The main composition for the preparation of beer: quality prepared water, light malt, caramel malt, sugar, hops - this is usually written on the label. However, in practice, the following are used:

• black bread,
• Rye malt, wheat malt,
• yeast,
• Cinnamon, sugar syrup, honey, raisins,
• hop.

This is not a complete and not the only composition for making beer. Distinguish between fermentation upper and lower, the process of straining and preparation of the initial composition, the addition of water and other technological details are also important.

The manufacturer is very reluctant to disclose their secrets of recipes and technology. However, it is obvious and essential that the composition of beer is natural, there is no harm to health, but there are useful substances. Just everything you need to know the measure.

Beer velvet will reduce blood pressure, improve blood clotting and metabolism, a beneficial effect on the body, as it naturally removes toxins and toxins.

At a cost, this beer has always cost more than the classical "Zhigulevsky" or simple intoxicating, but less than porter or other black beer. The price always focused on the territory, the delivery factor and depended less on the production process. In fact, in most cases, technologies and recipes are similar.

About harm and slogan

Harmful all that in large quantities. Therefore, the hackneyed phrase "Alcohol is harmful to health" is nothing more than a useless slogan of the Ministry of Health. Alcoholism is a social disease, with elements of state interest.

• First, it is always a large and stable increase in the budget.
• Secondly, there is an occasion to create jobs: drug treatment rooms, clinics and places to work for the public good of alcoholics.
• Thirdly, there is a reason to dismiss an objectionable one or change certain priorities in one or another social process.

There are many more ideas on how to benefit from alcohol, and beer is not the most notable leader in the ranking.

Alcohol is a test for the person. The weak will immediately go to White Castle, and the strong will cope, even if it is given every day, and every day, for example, to extract the necessary information, then the strong will not get much, and his health will not spoil much.

In itself, the name "Beer velvet" does not sound like "Green", "Trinity", "Old Castle" and traditional, albeit bright, "Zhigulevskoye". But the taste is noticeably different. In the drinking business, the concept of a gourmet, connoisseur or taster is a very illusory concept, but velvet beer can be distinguished by everyone.

On draft beer

When democracy replaced the stochastic character into an objectively conditioned and emergent country in the place of one big power, the classical achievements of socialism in terms of standing drinking establishments "Juices, waters" have irretrievably gone into the past.

Draft beer was always there, but not always it was offered in the cultural entourage. When a person or company uses alcohol in a fast, before or after work, or before coming home, or someone hastily runs out to relieve stress - this is one option. Here you do not always have time to figure out what to take: beer velvet, dark or corny, that is.

If the event is planned in advance, agreed and held in a decent environment, then, of course, it is better to use a draft, but not diluted as under the Soviets, and maybe even unfiltered, directly from the manufacturer, in its own prestigious drinking establishment.

"Baltika" in velvet performance

Probably, the tin can in the far abroad has already acquired meaning as a convenient container for beer, but in the fatherland it has become a good example of how to achieve a decent economic effect. Beginning to pour velvet dark beer into tin cans, Baltika as a producer of beer quickly gained points.

The original identification of products: "singular", "troika" and "seven" quickly became common denominators.

Beer velvet dark in the beginning had an original effect: it was possible to sit perfectly in the company, like how little and not fast to drink, but here to get up in an hour or two was problematic. My legs simply refused to work.

Beer velvet dark "Baltika"

Reviews of fans of a foamy drink are ambiguous (however, it is natural for any person to have his own opinion), but all agree on one thing: there is something that is good, and there is something that is bad. The Ministry of Health with its jaded advertising block and public opinion with its sober idea about the dangers of alcohol in general and the weak in particular does not affect the feedback in any way.

Since categorical statements rarely reflect the true state of affairs, analyzing various objective opinions, one can say: lovers note first of all the taste (caramel, sweet, bread, honey, ...), color - say that velvet has a pleasant color, many refer to Amber. Foam at velvet beer is special, everyone says this.

People aged, especially lovers of summer cottages and gatherers of medicinal herbs, highlight the useful properties of beer. And although this part of the reviews is very similar to the issuance of Internet search engines, it should be noted that both in beer and in such reviews the correct information is contained.

Young consumers of beer (of the student's age) do not aspire to distinguish the color range, taste, but manipulate the volumes and the effect achieved. The reviews remind more of a picnic history, a trip to fishing or nature. The taste of beer and its color is really in the background, on the first - the rest itself.

The general response is this: if you decided to try a velvet beer, dark, spilled, canned, bottled or otherwise, it is better to do it in such a way as to taste, pay attention to the color and foam, without being carried away by the quantity, but by time and quality .