Production of "Zhigulevskoe" beer: composition and reviews. "Zhigulevskoe" beer: recipe, types and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Zhiguli beer owes its appearance to an impoverished Austrian nobleman. In the middle of the 18th century, Philip Vakano organized a small brewery in Samara.

Son Albert managed to bring his father's enterprise to a fairly high level and launch mass production of the drink. A plant was built, and the enterprise began to bear the name "Partnership of the Zhiguli brewery Vakano and Co."

Wakano plant in 1881 produced 75 thousand buckets of Zhiguli beer. Although the city did not yet have electricity that was generated by the power plant, Wakano had one built specifically for the needs of production.

First awards

The plant received its first medal in 1896, participating in the All-Russian Industrial Exhibition. It was a gold medal. The second - at the international exhibition, and then the awards rained down, as if from a cornucopia.

Beer was celebrated twice in London, as well as in Rome and Paris. By 1914, 15 gold medals had accumulated in the brewery's piggy bank. By that time, production had already been put on stream, warehouses were located in 59 cities, and beer was produced under the brands:

• "Export";
• Viennese;
• "Bavarian";
• Zhiguli;
• "March";
• "Dining room".

What happened to the plant during the war

However, during the First World War, 90% of the plant's territory was taken away from Wakano for military purposes, despite the fact that the land was leased for 99 years, and the construction was carried out at the expense of Wakano and shareholders' personal funds. At the same time, dry law was introduced.

A hospital was opened on the territory of the plant, grenades and beds were produced. Albert Vakano was allowed to produce low-alcohol drinks up to one and a half degrees of strength on the remaining 10% of the plant's territory.

Wakano started production of the low-alcohol drink Boyarsky Honey.

After the war, Albert restored his factories, established a market for beer, began to gradually increase production volumes, until force majeure occurred in 1929. The enterprise was taken over by the state and was named the State Zhiguli Brewery.

How Venskoye Beer Became Zhigulevsky

In 1934, Anastas Mikoyan visited the plant. He was indignant at the bourgeois names of the drink and ordered to rename the entire range. So, beer "Venskoye" became "Zhigulevskiy".

During Soviet times, Samara was renamed and the city was named Kuibyshev. Accordingly, the plant was also renamed.

In 1936, Zhigulevskoye Pivo was highly appreciated at the all-Union competition, and it was recommended for production throughout the Soviet Union.

After that, the beer sold on the Soviet market, it began to be sold in bottles, on the streets - in barrels, in bars - on tap. "Zhigulevskoe" draft beer was poured into three-liter cans. One could often see a picture of how Soviet workers in the evenings in the yards drank beer directly from glass containers mixed with dried fish, which they cleaned on the Trud newspaper.

The emergence of state standards

After the war, an all-Union standard appeared - GOST 3473-46. With the collapse of the Soviet Union, a legal battle began for the Zhigulevskoye trademark.

First, in 1992, the logo was registered by the Samara OJSC "Zhigulevskoe Pivo". A little later, the organization filed lawsuits against 80 factories that continued to produce beer under the name Zhigulevskoye. Samara OAO put forward demands - to pay interest on sales for the brand or stop the production of Zhigulevsky beer. Some manufacturers have begun to defend their rights.

Struggle for the brand

While the lawsuits were going on, many producers began to use tricks, changing 1-2 letters in the name, but adding "The same beer".

17.05.2000 the court canceled the right to register a trademark for all manufacturers, so now you can find a drink called "Zhigulevskoe beer Samara". Accordingly, other manufacturers can use their city in the name.

How much is Zhiguli beer today? average pricevaries from 35 to 55 rubles.

Recipes

The Zhiguli beer recipe can be simple or have a more complex technology. The drink contains 11% alcohol and has a mild hoppy taste.

For production, you will need medium-colored Zhiguli m alt and unm alted grain products up to 15%: crushed barley, defatted corn flour. When using enzyme preparations - up to 50%.

Mashing of raw materials occurs in different ways, depending on some factors.

There are several options. Method with 15% unm alted barley mash:

1. Pour 54°C water into the mash tun.

2. Pour in crushed barley and m alt.

3. All this is kept for 15 minutes.

4. Transfer the mash mass to the mash kettle.

5. Preheat to 70 °C.

6. Hold for 10 minutes.

7. Bring to a boil, then boil for 40 minutes.

The rest of the m alt is mashed at 52°C. Both parts need to be connected. The result will be a mash mass having a temperature of 62-63 ° C, at which the mixture must be kept for half an hour before the starch candied.

From the resulting mass, take 1/3 part for wiping, transfer to the mash kettle. Bring to a boil and cook for another 10 minutes.

The resulting mass is added to the mash tun to the rest of the mash and kept until completely candied, at 73-75 °C.

Filtration is done in the usual way.

The set of wort occurs when concentration is reached9, 5-9, 6%.

Next, the wort is boiled with hops for 2 hours. Hops are added in 2-3 doses, 18-22 g, 2-3 different varieties. Moreover, 75% of hops are placed at the end, 29% - after an hour of boiling, and 5% - half an hour after boiling.

For fermentation, yeast is used at the rate of 0.5 liters of yeast mass per 100 liters of wort. Fermentation takes place for seven days at t not lower than 8 °C.

Zhigulevskoe beer: recipe 2

Another recipe for homemade Zhiguli beer:

1. Pour 20 liters of clean cold water into the barrel. Preferably spring.
2. Add half a bucket of barley m alt, leave for 12 hours.
3. After 12 hours, pour everything into the cauldron, add 10 g of s alt, put on fire. Boil for 2 hours.
4. After half a day, add 6 cups of hops, and boil for another 25 minutes, then remove from heat.
5. Strain hot beer through several layers of gauze, pour into a keg, let cool.
6. Add 300 ml of diluted yeast to the cooled beer. Mix and leave overnight.
7. Pour the finished liquid into containers (bottles) and, without closing the neck, let it stand for a day.
8. Next, the bottles are corked with lids and left for another day. The next day the beer is ready to drink.

One more recipe for homemade beer without filtration and pasteurization can be offered. The best beer is homemade beer. The homemade drink has a richer taste, thicker foam.

You only need 4 ingredients to brew homemade beer:

• m alt;
• yeast;
• hops;
• water.

This method is good because it does not need to buy or make a mini-brewery. Beer is brewed in ordinary enamelware. The main thing is that in the house there is a volumetric pot of 40 liters and a large container for fermentation. The rest is purchased at the store at an affordable price.

For beer you will need:

• 28 liters of water;
• 45g hops up to 4.5% alpha;
• 3 kg barley m alt;
• 25g brewer's yeast;
• 8 grams of sugar per liter of beer.

Equipment:

• large enamel pot for boiling wort (20-40 liters);
• fermentation tank;
• thermometer;
• bottles into which the finished beer will be bottled;
• silicone hose;
• bathroom into which cold water is poured to cool the wort;
• a few meters of gauze;
• iodine;
• white plate;
• hydrometer.

Cooking process: before cooking, you need to sterilize the dishes and hands well. Otherwise, instead of beer, you can get mash.

What kind of water is used? How is the process?

The taste and quality of beer will depend on the water. It is better to use spring water or bottled water. If tap water is used, then it must be filtered and allowed to settle well. Do not touch the sediment during transfusion.

Half an hour before adding brewer's yeast to the wort, it must be activated with warm water.

The next step is mashing the wort. Mashingcalled the process of mixing crushed m alt with hot water, due to which the starch is split into m altose (sugar) and dextrins. It is better to buy ready-made, crushed m alt. This will save a lot of time. If you still have to crush it yourself, then you should not get carried away, grinding it to a state of flour. It is enough to grind the grain into 4-6 parts. You can do this both manually and with a meat grinder.

Pour water into an enamel pan and heat it up to 80 degrees. While the water is boiling, it is necessary to make a bag of gauze in 3-4 layers, into which pour the m alt and tie. The wrapped mixture is lowered into water at 80 degrees. This is done in order not to filter it later, since we do not have special brewing equipment, and beer is brewed at home.

After immersing the m alt in water, the pan is covered with a lid, the fire is reduced to eventually reach a constant temperature of 61-70 degrees. In this state, the m alt languishes for an hour and a half.

After 90 minutes, you need to take 5 grams from the wort, pour it into a saucer and add a few drops of iodine. If the color turns blue, you need to continue to simmer the wort on low heat for another 15 minutes. If the color has not changed, the wort is ready.

After determining the readiness (iodine has not changed color), you need to increase the heat so that the wort warms up to 80 degrees, and boil for another 5 minutes. This will stop fermentation. Then the gauze bag is taken out of the pan, the m alt is washed with two liters of hot water. The m alt itself is no longer needed, and the water with which it was washed is added to the wort, after which everythingcontent is brought to a boil. As soon as the wort boils, you need to add 15 g of hops and continue boiling. After half an hour, add another 15 g of hops and boil for 40 minutes, after which the remaining 15 g continue to boil for another 20 minutes.

After that, the pan is removed from the heat and immersed in a bath of ice water. It is necessary to cool the wort to 24 degrees in 15 minutes. The cooled contents are poured into a fermentation container, yeast is added, closed and taken to a dark place for 7-10 days.

Then the barrel of wort is taken out for bottling. Directly in the container, if they are liter, add 8 g of sugar, pour the beer (it is advisable to do this with a tube so that the wort comes into contact with air as little as possible, and the yeast that has settled at the bottom of the barrel is not affected). After that, the bottles are tightly sealed, transferred to a dark but warm place (20-24 degrees) and forgotten about for 20 days, shaking every week. After the specified period, the beer is transferred to the refrigerator. Beer "Zhigulevskoye Light" is ready to drink. But if it stays in the refrigerator for 30 days, then the taste will be much more interesting.

Reviews

What do connoisseurs think when they drink Samara or Zhigulevskoye home beer? Reviews on the Internet are 99% positive, which indicates a truly delicious drink. Beer connoisseurs just excitedly talk about the saima bitterness that they felt when drinking in the distant times of the USSR.

Today, this mustard can be caught not in every beer that has a well-known name, but only in the product of some manufacturers.