Who hasn't dreamed of brewing their own beer? The dream can now be realized in your kitchen. With the Home Brew Kits, brewing beer is a piece of cake. We have transformed our office into a small brewery for you and tested whether it is really that easy to make your own beer.
5 Home Brew Kits were tested and we paid special attention to the preparation and the taste. Our test winner is the Braukönig® Beer Brew Barrel: The kit enables easy preparation and ensures a good brewing result. Our favourite with a test score of8.3/10!
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The Beer Brew Barrel from Braukönig is our test winner. The individual steps are explained clearly and easily in the operating instructions. Especially cool is that you can choose which beer you want to brew depending on the dosage of the seasoning. The final result is impressive. Even though we intended to brew a Pilsner, and the end product is more like wheat beer, it clearly tastes the best compared to the other beers we brew. This is greatly influenced by carbonic acid, which makes for a pleasant tingling sensation. The whitecap is also impressive. I must confess that I am positively surprised by the end product. Nevertheless, I would prefer a beer from the supermarket.
The 'Light Beer' Brewing Set by Braubox made the best impression at first. The accessories included in the delivery make a qualitatively well-processed impression. I was also positively impressed by the included ingredients. With the other tested brewing sets, elementary processes of brewing beer, such as mashing and lautering, were taken away from you in advance. Here you are really active as a brewmaster. This gives you serious insight into the art of brewing and gives you the feeling of actually brewing your own beer. Accordingly, the process takes more time. Well invested time, in my eyes. Unfortunately, the high expectations of the final product could not be completely fulfilled. The barley juice we produce tastes like beer, but not like a pale. The amount of carbonic acid is a little too low. The sedimentation of yeast at the bottom of the bottle is noticeable, which is actually only known from bottom-fermented beers. All in all a cool gift to gain your first experience in brewing beer. It makes you want to learn and experience more.
The Home Brew Kit - Wheat beer is a funny and cool gift for people who want to gain their first experience in brewing beer. The brewing process is well explained in the manual and is easy to follow. However, the essential processes of brewing are already anticipated. The result is rather sobering as the final product looks visually appealing but the taste leaves a lot to be desired. In terms of taste, the striking banana note stands out. As with the other brew keg beer, the beer is unfortunately hardly carbonated. The beer is in any case edible. Personally, the brewing set only made me want to brew my own real beer even more.
The Dark with oak wood & honey is a fun and cool gift for people who want to gain their first experience in brewing beer. The brewing process is well explained in the manual and is easy to follow. Unfortunately, the whole process does not have much to do with real beer brewing. The essential processes are already anticipated in this case. The result is rather sobering, as the end product is not edible and lacks carbon dioxide. Personally, the brewing process has only made me want to brew my own real beer even more. If you also brew your own beer and want to enjoy it, I can advise against buying it.
The Beginner beer brewing set from Bier Kwik is easy to use. The individual steps are well illustrated in the user manual. The manual contains different recipes for different types of beer. So you are free to choose which beer you want to brew. Unfortunately, the final product did not have the desired effect and looks more like a cider than a beer. You can feel the carbonic acid disappearing. Unfortunately, a reasonable whitecap has not formed. All in all a funny present, but with a result that cannot satisfy a beer lover.
During fermentation, foam and beer may leak from the pressure relief valve. During fermentation, store the barrel at a suitable distance from walls and furnishings.
For the best enjoyment, store the keg in a cool place for at least two hours before consumption.
Do not shake or move the barrel excessively.
The earlier the hops are added, the more bitter will be the taste of the beer. The later, the more intense will be the aroma.
All utensils that come into contact with the wort must be sterile!
Enjoy the beer with friends!
In Germany, it is legally permitted to brew 200 litres of beer per household tax-free per year - however, it must be declared to the respective customs office. The big advantage is that the procedure is relatively simple and no previous knowledge in this area is necessary. Beer brewing sets are available for beginners as well as professionals. A distinction is made between two types of brewing: extract brewing and mash brewing.
The Extract Brew
The extract brewing is especially suitable for beginners. The typical beer brewing set consists of a fermenter with lid and a tap. The supplied ingredients are malt extract, which usually already contains the right amount of hops, and yeast. The extract is available in powder form as well as in liquid syrup form. Liquid is slightly cheaper, but powder extracts are easier to dose. In order to carry out the brewing process correctly, the set always includes detailed instructions as well as beer recipes. For larger combinations, bottle labels and cleaning material are also included. Despite all the simplicity of the brewing sets for brewing extracts, enough time must still be spent on the complete beer production. Particular attention must be paid to the cleanliness of the individual utensils. Unhygienic work often leads to a bad taste of the finished beer.
Even if an aromatic high-quality drink has been produced, it cannot be compared to a beer produced by the mash brewing process. This method is more special, but also suitable for beginners. The beer brewing set includes much more accessories, because almost all processes are carried out by the brewer himself. This is exactly what awakens the passion of hobby brewers, as they are in direct contact with their raw materials. No ready-made extract mixture is supplied, but hop pellets, dry yeast and malt. Sometimes the malt has to be ground in a malt mill, depending on the manufacturer.
In addition, the set includes brewer's iodine, which is used for the iodine test. It is checked whether all the cereal starch has been converted into sugar and whether the mashing has been successful. Additional utensils include a fermentation bucket, fermentation and filling tubes, a mash bag, a distance holder for the mash bag and the cleaning and sterilising material.
Anyone who has already successfully produced beer using the mash brewing process and is looking for another method should purchase a semi- or fully automatically controlled beer brewing set. The advantage here is that the entire brewing process usually takes place in a single unit, which saves time and space.
Origin in southern Mesopotamia
More than 6000 years ago the ancient Sumerians lived between the Euphrates and Tigris rivers. In their cuneiform script and drawings, the first beer was already mentioned. It can be assumed that it was discovered by chance - through fermented bread dough. This was modified by yeast in such a way that an alcoholic drink was created. In the course of time, it was deliberately brewed and sacrificed to the gods.
The first instructions for brewing beer
Written records can be dated to the time around 2000 BC. Beer recipes for large quantities were documented, which suggests that beer was also brewed for the population and not only for gods and kings. Master brewers of the time received their grain from the state and had to be able to prove their production exactly. There were already a dozen different types of beer.
Brewing beer in connection with human cultural development
In the first great work of world literature - the Gilgamesh Epic - the history of the Incarnation was written down. It was clearly shown here that in the development from prehistoric man to cultivated man, beer played a decisive role alongside bread.
Increasing beer consumption in Babylon
In the second millennium before Christ, beer experienced a real boom in Babylon. Twenty different types of beer were brewed and exported as far as Egypt. Since there were no filtering facilities yet, the beer was drunk with a kind of straw to avoid drinking the inedible, solid ingredients. How strongly beer consumption was related to the respective social position can be deduced from the instructions at that time. Depending on the position, the amount of beer drunk was adjusted. For example, workers received only two litres of beer a day, while provincial administrators received five.
Beer as an ignoble drink
Greeks and Romans initially rejected beer completely. For them, it was considered a cheap imitation wine or even dirty water, which only the barbarians drank. From the fifth century AD, wine was still considered better, but beer slowly found its way into the monasteries. More northern tribes such as the Celts concentrated on beer production much earlier, as the supply of wine from the Mediterranean was often simply too expensive for them.
The origin of monk beer
During long periods of fasting, the monks were allowed to drink beer, as it was something liquid and therefore did not violate the fasting rules. In the monasteries, the art of brewing, therefore, made great progress. Already in the ninth century, the nourishing drink was produced in the Benedictine monastery in Weihenstephan (Bavaria). Many paintings and drawings prove that the beer was very popular with the monks and the oldest representation of a brewmaster was a monk. Their average beer consumption was five litres per day. Every pilgrim who visited a monastery was also supplied with beer. In the course of time, this developed into taverns where beer could be served commercially with a permit.
However, middle-class restaurants found this development a problem for their own business. Large protests against the church institutions took place. One reason was that the quality of the monastery beer was much better. On the other hand, the monks did not have to pay taxes to the state from the proceeds of the sale, which resulted in great financial losses. As a result, the monasteries stopped serving the beer. In 1803 secularisation took place and church goods were confiscated by the state. As a result, today there are only a few monastery breweries left. However, this had a positive effect on the cities, which were able to achieve higher tax revenues again due to the upswing of the breweries.
The Industrial Revolution
When industrialisation arrived in Germany, the art of brewing developed considerably further. The malt was no longer dried over an open fire but by hot air. Cooling machines made year-round brewing and storage possible, as it could now be cooled even at hot outside temperatures. The steam engine was invented and also used for beer production. All these changes resulted in a larger production quantity of better quality. Another important step was the use of pure yeast, the use of which guaranteed a constant quality and good taste of the beer. Instead, natural yeast always consists of several species, which can lead to faster spoilage and an uncertain brewing result.
Brewing beer in the modern age
Saving energy has become an important issue in the brewery. Therefore, energy recovery systems and solar cells are increasingly used. Fresh water consumption has also been reduced - from the former ten liters for one liter of beer to now only 3.5 liters.
Nine out of ten beers served in Germany are one Pils. The fact that it has become so popular is mainly due to the fact that it is brewed in almost every region of the country. It is tapped and served in just a few minutes, which means that a cool enjoyment can be guaranteed. In 1842, the master brewer Joseph Groll from Bavaria came to the city of Pilsen, now part of the Czech Republic, to brew his Bavarian beer. Bohemian beer had fallen into disrepute in the past due to impurities.
Thanks to the excellent raw materials of the region and its modern brewing technology, Groll succeeded in creating a very unique variety. The barley variety Haná and the two hop varieties Žatec and Saaz were considered the best beer raw materials of that time. And the water there was also ideal for brewing, as it was very ferrous but at the same time low in sulphur. These factors lead to the typically bitter taste with the fine to strong bitter note of the Pils and an original wort of between eleven and twelve percent.
9 out of 10 beers drunk in Germany are brewed according to the Pilsener Brauart.
The bottom-fermented beer brewed at low temperatures with an alcohol content of about 5 percent by volume was very popular with the population. Optimally, the Pils is produced at four to nine degrees Celsius. Due to industrial cooling systems, the amount of brewed beer could be increased more and more over time.
Due to the expansion of the railway network, the golden yellow Pils soon spread internationally. However, other master brewers saw their existence threatened by the new competition and also tried their hand at brewing this new type of beer. As a result, there are now many different types of pilsner, each with its own regional characteristics. However, two thirds are still brewed according to the Pilsener brewing method.
At eight degrees Celsius the pilsner reaches its optimum drinking temperature and is particularly good with poultry, fish, and cheese - such as Emmental.
Both lager and export are bottom-fermented beers. Often the lager is also called "pale" because a balanced ratio between hops and malt has produced a light to golden yellow colour.
In earlier years the brewmasters often lost large quantities of beer. This happened because it was attacked by bacteria such as lactobacilli. To counteract this, bottom-fermented brewing was used. This requires low temperatures, which means that the yeast cells are unable to combine and sink to the bottom. Harmful micro-organisms cannot be particularly active due to the cold environment and the beer is generally more durable.
In order to export the drink abroad, the lager has been brewed more heavily. This resulted in the export, which is characterised by an even longer shelf life and therefore better transportability. The alcohol content of 5.6 is slightly higher than that of the lager beer, which is around 5 percent by volume. The taste is fuller and more malty with an original wort of more than 12.5 percent compared to the rather sweet-tasting lager with less than 12 percent.
A best-known lager is the Märzen, or Oktoberfest beer. This goes particularly well with the culinary specialties of this folk festival: the Weißwurst (white sausage) and mild cheeses. But it can also be served with salads and seafood at an optimal drinking temperature of eight degrees Celsius.
Nowadays, the light colour is very popular with most beer drinkers. Until the end of the 19th century, however, dark beer was the standard beer of the Bavarians, which makes it one of the oldest beers in the world.
To brew light beer, water with a low degree of hardness is needed. In Munich, however, it was simply too hard to be used for this purpose, so the master brewers concentrated on the production of dark beer.
Dark lager gets its typical caramel-like to dark brown colour from the colour strength of the malt used, which in this case accounts for at least 50 percent. Roasting takes place at temperatures between 100 and 110 degrees Celsius, which gives the malt its dark colour. The original wort content of this bottom-fermented beer is between eleven and twelve percent and the strong, malty taste is often underlined by a hint of caramel, roasted or chocolate.
Even in the dark variant, the export beer has an original gravity of more than twelve percent and - compared to lager beer - a slightly higher alcohol content. The alcohol content of dark beers is between 4.6 and 5.6 percent by volume. With a drinking temperature of eight degrees Celsius, it is particularly suitable for hearty meals such as sausages, roasts or grilled foods.
Yeast wheat and crystal wheat
Hefeweizen or wheat beer has always been one of the most popular beers. In 1567, however, it was banned by the Bavarian ruling house. The reason given was that it would only encourage drinking and would have no other use. Actually, however, the ban was intended to determine that the wheat should not be used to brew beer, but only to make bread. The only exception to this rule was the Lower Bavarian Degenberger family.
Due to a lack of successors, the Bavarian ruling house was granted the privilege to brew wheat beer in 1602, which resulted in an extremely lucrative source of income. However, this changed in the middle of the 18th century, when other beers became more fashionable. Due to a lack of turnover, the right was then granted to all brewers. Top-fermented beer with a minimum content of 50 percent wheat malt is once again enjoying great popularity today. It is consumed especially in summer, as its fruity aroma and high carbon dioxide content make it particularly refreshing.
Kristallweizen was first brewed in 1924. In this type of wheat beer, suspended matter and yeast are filtered out after fermentation, which leads to its clear colour. The original wort of wheat beer is between eleven and 14 percent, with some strong wheat beers even reaching up to 20 percent. The alcohol content is between five and six percent by volume. Due to its fruity, refreshing aroma, wheat beer can be easily combined with a dessert.
Already in 1390, the first black beer was brewed in Braunschweig. Due to its popularity, it was even exported by ship to India and the Caribbean in the Middle Ages. Until the time when the Helle and Pils conquered the market, it was one of the most widely brewed beers in Germany. After German reunification, however, black beer once again gained popularity, as beer connoisseurs began to take a particular interest in regional specialities.
Due to the fact that dark roasting and brewing malt is used in its production, this bottom-fermented beer gets its typical dark brown to black colour. This also gives the black beer its sometimes very strong roasted malt aromas. It goes particularly well with dark meat, game dishes and grilled meat - at best at a drinking temperature of eight degrees Celsius. The original gravity is around eleven percent and the alcohol content is around five percent by volume.
Bock beer and double bock beer
Bock beer is often immediately associated with Bavaria. However, it originally comes from northern Germany and was brewed there as early as 1351 under the name "Einbecker Bier". It was renamed Bockbier when it became popular in the south.
Due to its high-calorie content, this type of strong beer was initially very popular as a food substitute, especially among monks during Lent. Later it was also sold to the rest of the population.
There can be great differences in taste, but most bock beers are brewed bottom-fermented from barley malt. They are then described as creamy, malty to bittersweet. Roast aromas can also be present in this golden yellow to dark brown beer variety.
Bock beer has an original wort of 16 percent and the alcohol content is at least 6.5 percent by volume. However, the Doppelbock reaches even higher values with up to twelve percent by volume and an original gravity of 18 percent.
If the Bock beer is not consumed during Lent, spicy food and game dishes go well with it. The optimum drinking temperature is between eight and ten degrees Celsius.
Light beers and alcohol-free beers
For those who generally do not drink alcohol or, for example, do not want to drink a normal beer after sports, the alcohol-free variants or light beers are available. However, the isotonic properties and typical taste are largely retained. However, they are never completely free of alcohol, as it also serves as a flavour carrier and is therefore desirable in certain quantities. Up to a content of 0.5 percent by volume, the beer may be called alcohol-free.
It was first brewed in 1972 in the former GDR under the name AUBI (Autofahrerbier) due to the zero alcohol limit for drivers. However, there are various ways to remove the alcohol from the beer.
Firstly, the fermentation process can be stopped early before all the malt sugar can be converted into alcohol by the yeast. Either the fermentation is slowed down by very low temperatures or it takes place at normal speed and the yeast is killed in a flash pasteuriser when the limit is reached.
Another method is that of vacuum rectification, in which the alcohol is evaporated after fermentation. The hops can then develop particularly well due to the lack of sugar, which is why a particularly intensive taste experience can be guaranteed.
It is also possible to filter the alcohol and water through a fine membrane. The lost liquid is replaced by pure water until the 0.5 percent by volume is reached. However, this variant is now only used very rarely.
Nowadays, modern processes use specially bred yeast varieties. They stop the conversion of sugar to alcohol automatically before the limit of 0.5 percent by volume is reached.
The brewing method for non-alcoholic and light beers can be bottom-fermented or top-fermented, as there are so many different types. Because of this, it is not possible to come up with a typical matching dish. The original gravity is always between seven and twelve percent.
This type of beer can be drunk by pregnant women without any problems. However, it is not recommended for dry alcoholics and also children. The taste, which is very similar to the normal taste of beer, may lead to the desire to consume more ordinary beer in the future.
Since the beginning of brewing history, beer has mostly been produced in a smoky way. This was because the kilning process - the process by which the malt is dried - took place over open wood fires. The resulting smoke gave the malt a certain spiciness, which was later responsible for the beer's tangy, spicy taste and distinctive smoky flavour.
Industrialisation led to a more cost-effective process in which the malt could be dried directly over hot air using special heaters. Due to the easier handling and lower costs, this technique became established over time. It was the beginning of the many different types of beer today.
However, two breweries in Franconia continued the tradition of their smoked beer and even today the most famous smoked beer brewery is still located in Bamberg.
The caramel-coloured to golden-brown beer can be brewed both bottom-fermented and top-fermented and has an original gravity of eleven to 14 percent. The alcohol content of the smoked beer is 4.5 to 5.5 percent by volume and it can ideally be consumed with smoked bacon, Franconian sausage specialities or even grilled. The optimum drinking temperature is eight to ten degrees Celsius.
Natural Cloudy Beers
Besides the smoked beer, naturally cloudy beers are another speciality. Especially well-known is the bottom-fermented Zwickel- and cellar beer.
The naturally cloudy colour of Zwickels is due to the fact that it is not filtered and therefore suspended and turbid matter remains. These contain valuable vitamins, which is why it is often marketed as a healthy beer.
It is a pale, mostly bottom-fermented beer with an often very fruity taste reminiscent of apples and pears. It is stored in a barrel without bungs (wooden cones), which allows carbon dioxide to escape. This means that it does not have a particularly large head when served.
Compared to the gusset, the cellar beer is hopped more. The shelf life is increased by the hops and the beer can, therefore, be stored for longer. This was particularly helpful in the past when there were no cooling systems and the beer had to be stored in the cellar.
Both types have an alcohol content of 4.5 to 5.5 percent by volume, although the cellar beer always has a little more. Due to an original gravity of twelve to 13 percent, both beers have a very full-bodied taste with a strong malt aroma, which is best enjoyed at a drinking temperature of eight degrees Celsius.
All dark beers have their origin in the porter. It was named by London dockworkers, the Porters, for whom this variety was particularly popular at the end of the 17th century. The high-calorie drink provided the English with the necessary energy for their strenuous job and probably made it generally more bearable.
In the middle of the 19th century the Porter spread also in Germany. It was particularly popular on long journeys, as it was made to keep longer by strong hopping. It was also possible to export it to far away countries.
The taste of the Porter used to be very sour. Responsible for this was a certain type of yeast, Brettanomyces, which could easily infect the beer when stored in wooden barrels. Nowadays this is counteracted in a targeted manner and a strong malt note dominates the aroma. The original wort content is a high 16 to 18 percent.
In terms of taste, the strongest porter is the Stout Porter. It is now only sold as Stout and is characterised by its extremely malty aroma and deep black colour. As the alcohol content can be up to nine percent, the porter is considered to be one of the strongest beers. Its colour ranges from deep brown to black and can be drunk especially well with black chocolate and braised beef. A drinking temperature of eight to ten degrees Celsius is considered ideal.
Seasonal and regional specialities
Apart from the nationally and internationally known beers, there are countless seasonal and regional varieties.
The rye or spelt beer is produced and consumed mainly in Bavaria. Rye was an important raw material for brewing beer for a long time. With the purity law, however, brewers were forbidden to use this type of grain to make it available exclusively for baking bread. Since 1988, however, rye has again been used to produce a wider range of beers. It is often reminiscent of wheat beer, but the taste of rye beer is often breadier and the froth coarser and darker in colour.
Spelt beer has become very popular, especially among health-conscious beer drinkers, as this grain has a much higher protein content and contains more vitamins and minerals than others. A regional speciality is the full moon beer, which was first brewed in Appenzell, Switzerland. Brewing on full moon nights with the help of the moon's energy and the use of the best raw materials from organic farming lead to a particularly full-bodied taste of this special beer variety.
The Purity Law has been in force for more than 500 years. It is, therefore, the oldest food law in the world, which is still valid today.
The law resolution
It was introduced by the dukes Wilhelm IV and Ludwig X in April 1516 in Ingolstadt. It said that only barley, hops, and water could be brewed. This regulation was urgently needed, as previously various herbs, such as henbane, had been used instead of hops as an aroma dispenser. This and the use of ox gall, oak bark or spruce shavings not only resulted in a bad-tasting but also partly deadly drink. Failure to comply with this regulation could lead to the revocation of a license and, in the case of poisonous ingredients, even the death penalty. Another reason for the law was thus to combat the lack of food. Wheat was not to be used for brewing beer, but exclusively for making bread. The same applied to oats, which were cultivated for feeding horses.
Modifications of the purity law
To date, the law has been amended and adapted several times. In the 19th century, the decisive importance of yeast for the fermentation process was discovered and thus integrated into the Purity Law. Due to the fact that (barley) malt is more suitable for brewing beer than pure barley, this point was also renamed.
In 1923 the German beer tax law (BierStG) was created. This determined the ingredients barley malt, hops, yeast and water for bottom-fermented beer and starch and cane sugar for top-fermented beer. During the Second World War, however, no further attention was paid to this law, which is why a "Provisional Beer Act" (VorlBierG) was drafted in 1993. This loosened up the old regulation by, for example, allowing hop extract to be used. There had already been a special exception for wheat beer since 1602 - the "wheat beer privilege". This allowed the brewmasters to use wheat by paying a certain amount of money, which was prohibited by the original law.
Hops were included in the Purity Law in 1516 and are regarded as one of the decisive raw materials for beer. Monks and nuns were already aware of this and paid particular attention to the good quality of the hops used.
Cultivation and harvest
This fruit can only be grown in very specific areas, as the soil should be deep and sandy and clayey. The climate is also of crucial importance. Spring should be dry and warm, while May may have more rainfall. In order to achieve a particularly high yield, a cool, rainy summer should follow at best. Harvesting takes place mostly for only three weeks between August and September. After that the hops must be processed immediately in order not to spoil them. Only the best umbels - the flower-bearing part - of the female plants are selected. These are dried to increase their shelf life and then processed mainly into pellets and cooled.
The durability of the beer
Since sufficient cooling facilities for beer have only been available for a few decades, the brewmasters of past centuries had to find other ways of preserving it. Especially in the 18th and 19th centuries, they brewed their beer with a particularly large proportion of hops because this prevented the development of (pathogenic) germs. The beer was preserved for a long time without any chemical additives.
The unique taste of beer
The addition of hops also offers the possibility to give the beer its typical bitter taste. The malt alone would give the drink a too sweet aroma, which is why the hops with their bitter substances counteract this. A distinction is made here between bitter hops and aromatic hops.
quote text="The earlier the hops are added, the more bitter the taste of the beer becomes. The later the hops are added, the more intense the aroma becomes
The earlier the hops are added, the more bitter the taste of the beer becomes.
The latter contains many aromatic oils which are decisive for a more varied beer taste. Another important factor is where the hops were grown. One and the same hop variety can develop different flavours in different places in the world.
Beer - also a pleasure for the eye
The hops are not only responsible for the shelf life and taste - but they are also of decisive importance visually. Thanks to it and its foam-improving properties, the beer gets its firm head.
Anyone who has ever drunk a stale beer knows that carbon dioxide belongs in beer, just like hops and malt. It provides the unique, unmistakable and sparkling taste experience on the tongue as well as on the palate.
But how is carbonic acid actually produced?
To answer this question, we must first clarify an old truism. The carbonic acid we speak of in the vernacular does not exist in this sense. When we speak of carbonic acid, we actually mean carbon dioxide. The gas which escapes when a bottle is opened and which causes the sibilant sound so familiar to us is not carbonic acid, but carbon dioxide.
When carbon dioxide (CO2) and water (H20) meet, carbon dioxide (HCO3) is formed. The carbonic acid, however, is very unstable and decomposes within a fraction of a second into electrically charged bicarbonate ions (HCO3 - ) and protons (H + ).
From a chemical point of view, carbon dioxide (CO2) is responsible for the unmistakable bubbling in the soft drink.
In case of a cold, warm beer has always been recommended. And indeed, the bitter substances contained have an antibacterial effect and the essential oils contained in hops promote sleep. Apart from this, however, most connoisseurs will describe their beer as inedible when warm and prefer the cooler version. Optimal here is a temperature of five to eight degrees Celsius, which can be achieved by simple storage in the refrigerator. Since large temperature fluctuations can damage the taste, it is advisable to avoid cooling the beer in the freezer in any case. If time is short, a bathtub or bucket of cold water and ice is a good place to store it.
For optimum enjoyment, store the keg in a cool, upright position for at least two hours before consumption.
Although it is very popular, especially in summer, you should not drink beer that is too cold. Although this provides the desired cooling effect, the taste and aroma of the beer can no longer be fully appreciated. Some types of beer can even be drunk at a temperature of over eight degrees Celsius, as only then can they develop their optimum aroma. These include strong beers with a temperature of up to 14 degrees Celsius as well as certain Bock beers, Porter, Stout, IPA, Ale and the Rauchbier.
A description of this new movement
Craft beer is a beer produced in small breweries using a traditional method. It differs from conventional beers quite decisively in its variety of tastes. People dare to try out new varieties, which is why such beer can sometimes taste like chocolate, coffee or, for example, predominantly sour.
The history of origins
In the 1970s, the entire US beer market was owned by three brewing groups. As a result, many amateurs began to brew their own beer to counteract the ever-same taste. In 1978, the American president Jimmy Carter granted permission to distribute these home-brewed beers commercially. In the course of time, the craft brewers developed from this. Craft beer became really famous around the year 2000, when organic products became more and more popular and people paid more attention to their food and its ingredients. Small companies were supported more than the big corporations, which is why the original craft of brewing beer was appreciated more again.
Craft beer brewery
A brewery producing craft beer must meet several criteria. First of all, it pays great attention to tradition and does without many machines. In addition, the production volume is usually relatively small (there are now exceptions!) and the brewery is not so keen on big commerce. They are very independent and three quarters of them are owned by the brewmaster. However, the aim is always to maintain the standard of high quality, thanks in part to good raw materials. At the same time, there must be room for new varieties and taste experiments.
Is Craft Beer compatible with the Purity Law?
The German Purity Law of 1516 stipulated that beer may only be brewed from hops, malt and water. Later the use of yeast was added. However, there are more than two million possible combinations of these raw materials to produce beer, as there are almost countless varieties of hops and malt available. The variety of tastes is therefore large anyway.
However, if this is not enough for you and you want to brew your beer with spices, herbs, fruits or even espresso beer, you can do so by following certain rules. For once, there is the possibility to brew outside of Germany, where the Reinheitsgebot is not valid. On the other hand, this can also be done in Germany, as long as the finished product is not called "beer".
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