Red beer: ale and lager

In the first minutes this drink attracts an unusual color scheme. But even with the initial tasting, many connoisseurs understand that the 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 are produced on different 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 beverages, beloved by the people.

In the European Union there is no such a powerful number of private factories 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? It is interesting that when using some production technologies brewers can get reddish and even amber hues without using any dyes and additives. It turns out, the case is in the right - selected fried or caramel raw materials - malt.

It is known that some not very conscientious producers of the product 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 basically two 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: top and bottom 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 such "red" brands:

• Irish ale ;
• Belgian;
• Camp in Vienna.

In Ireland itself, dark varieties have traditionally been in high demand. So it's amazing the fact that 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 tint.

Red beer from Belgium - with a noticeable sour taste. The cooking technology is built on fermentation of must (roasted barley malt) naturally. And its characteristic feature is a 2-year old 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, there are red eels, and camps of various producers - 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 Russia, these varieties of foam drink can be found in some local producers. Traditionally, the drinks of the Kazan brand "Krasny Vostok" are considered to be among the most high-quality ones. 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 served 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.