Russian beer: history and recipe

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

Beer in Russia is a very popular and massive drink. And they use it even in larger quantities per capita than in some European countries, traditionally considered the birthplace of the foamy drink. Obviously, our compatriots like it. But not everyone knows that native Russian beer has much deeper national roots. And there are references to it almost from the very foundation of the first cities and principalities in Russia.

Russian beer: a bit of history

In Russia, beer has been known for a long time, although the word itself was used to denote not only foamy intoxicating, but also for the names of any drinks in general. Written references to him come to us in birch-bark letters of the 9th-11th centuries, which were discovered in Novgorod. Apparently, the first Russian beer served as the main raw material for the so-called perevarov - drinks made from beer and honey. And they, in turn, even paid tribute and dues, for example, for the useland for farming.

Monastic and state

Russian beer in our ancient state has become a kind of ritual drink. Many researchers claim that this happened because monasteries were the centers of brewing in Russia. Then the monopoly on the production of a foamy drink passes to the state. Tsar Ivan the Third even issued a decree that allowed only specially invited people to brew beer. Around the same time, beer began to be sold in taverns. Later, home brewing was allowed for peasants, but only on certain days - four times a year for three days.

And under Peter the Great, the monopolies of statehood are further strengthened and the best Western brewers from Europe are invited to Russia. This, in turn, led to the expansion of the range of beer and the cultivation of its consumption. By the way, at the same time, beer was recognized as an excellent cure for scurvy.

Traditional Russian beer

And finally - the original recipe of an ancient foamy drink. Beer in Russia was usually associated with honey. The addition of this ingredient made the drink original, gave it many additional beneficial qualities of a bee product.

So, for 20 liters of pure spring water we take a cup of hop cones (50 g), 100 grams of brewer's yeast and 4 kilos of fresh honey. Dilute it with water, mixing well. Pour the hops, put the mixture on a quiet fire for an hour to warm up. Then we filter the wort through cheesecloth or a fine sieve. We introduce yeast. We leave the liquidferment in an open vat for 5-6 days at a warm temperature. After the prescribed period, close the container and let it stand for 48 hours in the cool. Pour into glass. We store at the bottom of the refrigerator (the term for live beer is no more than a week).