Red beer: ale and lager

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

In the first minutes, this drink attracts with an unusual color scheme. But even at the initial tasting, many connoisseurs understand that red beer, its aroma and taste clearly appealed to them. Undoubtedly, this will only happen when you try a really high-quality product from a well-known manufacturer.

It's all about color?

In today's realities, red varieties are produced on different continents of our planet. Red beer has received the greatest popularity and distribution in the USA and in South America. This fact can be told by countless American manufacturers that produce these low-alcohol drinks that people love.

In the European Union there is no such powerful number of private factories that brew red beer. But some (albeit single) brands present foamy drinks with excellent aroma, taste, and quality. Choose at least Europe, at least America - you will almost certainly be their constant fans in the future.

SomeFeatures

How is red boiled? White beer, traditional, of course, visually differs from it primarily in color. But what other differences can be identified? Interestingly, using some production techniques, brewers can achieve both reddish and even amber shades without the use of any dyes or additives. It turns out that the matter lies in the correct - selected roasted or caramel raw materials - m alt.

It is known that some not very conscientious producers of the product may choose a shorter path. Unfortunate brewers simply add artificial colors to their red beer. And it is no longer surprising that such a burda cannot please with its taste, and quality too.

Two varieties: red ale, lager beer

In the present production, there are mainly two types of "red": ale and lager. Their difference lies in the technological plane and the recipe associated with the choice of fermentation technique. It's no secret that there are two varieties of brewer's yeast: top-fermenting and bottom-fermenting. Both the first and the second are added to the wort in different ways by brewers. Both those and other microorganisms are responsible for the distillation of starch and m alt sugar into grain alcohols. If you do not go deep into the wilds of technology, then it can be noted: with top fermentation, ale is obtained, with bottom fermentation, lager beer.

European

At the moment, the most popular are these "red" brands:

• Irish ale;
• Belgian;
• Viennese camp.

In Ireland itself, dark varieties are traditionally the most in demand. So the fact itself is already surprising: it is this country that is famous for Irish red ale - its red ale, where tones of caramel, toffee with subtle bitterness are well traced. This can be explained by a small amount of hops, an ingredient used in brewing. Red ale in Ireland is made from caramelized and roasted barley m alt. Thanks to this combination, the ale is colored in a rich reddish hue.

Red beer from Belgium - with a noticeable distinctive sourness. The brewing technology is built on the fermentation of wort (roasted barley m alt) in a natural way. And its characteristic feature is a 2-year aging in oak barrels.

Viennese lager is brewed both in Austria and in Germany. Red lager beer has a pronounced m alt flavor and distinct bitterness.

American

Red ales and lagers from various manufacturers, large and small, are represented all over America. These are rich low-alcohol drinks produced using the classic technologies of lager and ale, with a fairly wide range of red and amber shades.

Krasny Vostok - Russian beer

In the Russian Federation, these types of foamy drink can be found at some local producers. Traditionally, drinks of the Kazan brand “Krasny Vostok” are considered to be of the highest quality. The motto of the brewery is: "M alt, cold, water and the conscience of the brewer." Red ale and lager are best served with cheeses and cheeseproducts. And in the USA, for example, and in Latin America as well, there is such a tradition: to eat red beer with fatty meat food (even fast food of every caliber), which, probably, also has its right to life.