Bavaria non-alcoholic beer. Beer bavaria

Bavaria beer is an alcoholic, intoxicating drink loved in many countries around the world. The manufacturer strictly follows the traditional preparation recipe and carefully monitors the quality of its product, so the products of the Bavaria brewery today are one of the best in the world.

Manufacturer and manufacturing features

This alcoholic drink is produced by a company of the same name from Holland, which opened in 1860. The Bavaria brand is exclusively a family business, so only high-quality beer is available to the company's managers.

The Dutch drink of this company has unsurpassed taste and aroma, which are due to a special technological process:

1. Water is used only from local Dutch artesian springs. It undergoes complex multi-stage cleaning. Excess that was not used in the preparation of beer is purified again and poured back into rivers and artesian springs.
2. The energy cycle of Bavaria factories is completely closed. The heat obtained during one production process is accumulated and redirected to another area.
3. Bavarian malt is the best in the world. Therefore, the company’s specialists only use it when making beer.
4. All pipelines at the plant are made of copper, because high-quality yeast fermentation can only occur in a copper environment.
5. Hops and yeast are selected by representatives of the Bavaria company throughout Europe, since only high-quality and natural ingredients can be used to make beer.

Such a carefully thought out and properly organized technological process has allowed the company to delight its customers with delicious beer for over 300 years.

Description of Bavaria beer

This intoxicating drink has a balanced taste and pleasant freshness. Its color is rich golden-straw, some species have a dark brown tint.

The beer itself contains a pleasant hop bitterness in taste and a slight sweetness in the aftertaste. The aroma is pleasant, sweetish, with a distinct hint of hop.

The drink is sold in 500 ml bottles and cans.

Types of Bavaria beer and their costs

There are several varieties of this intoxicating drink:

1. Premium Pilsner 4.9% ABV. It has a beautiful golden-light hue, and the foam cap consists of many tiny bubbles. The taste is rich, malty with notes of sweetness. The notes are also clearly felt herbs, And fresh apples, the subtle bitterness of hops gives it a special piquancy. The cost of one glass bottle is about 80-120 rubles.
2. Radler Lemon is a low-alcohol beer with an alcohol content of 2%. It has a light and refreshing taste, light, slightly golden hue. The taste is sweet and sour, citrusy, the bitterness of hops is almost completely absent. The cost of one 500 ml bottle is about 80 rubles.
3. Bavaria Malt is a non-alcoholic drink with a balanced taste and malt aroma. The color is golden-brown, the foam cap is strong and stable, consisting of many small bubbles. The taste is rich with a slight bitterness. The taste of this drink is reminiscent of European lagers - thin, with notes of hay and fruity sourness. The cost of one 0.5 liter can is about 67-85 rubles.
4. Bavaria Original 8.6 is a beer with an alcohol content of 7.9%. It has a rich aroma with notes of rice, dried fruits and herbs. The aroma is balanced apple-licorice. The color is dark golden. The bitterness of hops is clearly felt in the taste. The cost of one bottle is about 90-120 rubles. High alcohol content does not spoil taste qualities drink, on the contrary, it drinks softly and pleasantly.

All these varieties of the drink produced by the Bavaria brand have received many awards, which only once again confirms its quality.

Pairing beer with different dishes

To fully reveal the taste and aroma of this intoxicating drink, the manufacturer recommends combining it with the following dishes:

• Malt - with snacks, crackers, chips, dried fish;
• Bavaria Original 8.6 - with olives, anchovy topas, foie gras, blue cheeses, dried or smoked beef;
• Pilsner - spicy meat dishes, BBQ wings, deep-fried calamari and onion rings;
• Radler Lemon goes best with dried duck, good beef steak or grilled fish with lemon.

This gastronomic combination will allow you to fully reveal all the flavor notes of Bavaria beer and give you the opportunity to get true pleasure from drinking it.

Dutch Bavaria beer is a hop drink made from... the best ingredients and according to a traditional recipe, so all connoisseurs of quality beer should try it at least once.

In the small Dutch town of Lieshout in 1719, Laurentius Mures decided to brew beer on his farm. Gradually, the small production turned into a factory. In 1951, the grandson (Jan Swinkles) expanded production and distribution of products.

The company constantly strived to improve product quality. Brewer's yeast, everyone knows that they love copper, soon all Bayern's pipelines were made of copper.

Even malt for beer is produced at the same plant, it is rightfully considered the best in the world, and is exported to other countries.

The struggle between Germany and Holland for the brand

Brilliant beer idea without alcohol

In the Middle East, the idea of ​​making beer non-alcoholic first appeared in the 70s. According to the Koran, Muslims are not allowed to drink alcohol. The Bavaria company quickly appreciated the scope of the exclusive beer, and various experiments lasted 10 years.

The new product began to be produced in 1978, and the drink quickly became popular. Release of non-alcoholic “Bavaria” in glass bottles of 0.25 and 0.33 liters, as well as in cans of 0.33 and 0.5 liters.

Interestingly, the US Army purchased huge quantities of Bavaria Malt for the soldiers who fought in the Persian Gulf. The daily news constantly showed warriors with a bottle of this type of beer. Bavaria Malt beer – occupies 2/3 of the total non-alcoholic beer market in the Netherlands.

Non-alcoholic beer "Bavaria"

Beer containing 0.2-1.5% alcohol is considered non-alcoholic. Technological methods for producing beer without alcohol:

- using the dialysis method;

- reducing the fermentation process with special yeast and low temperature, which block the reaction of converting maltose into alcohol.

Microelements that are found in regular beer are also found in non-alcoholic beer. Beneficial properties are preserved, but harm

Bavaria Malt

This light filtered beer is rightfully considered the standard of non-alcoholic beers. It is cooked according to the “standard” with subsequent removal of alcohol. This drink contains 0% alcohol, as evidenced by the presence of a special HIFFIA certificate. The drink is not expensive and has a pleasant taste. The convenient lid can be easily removed without using a bottle opener. Also great for non drinking people or with an allergy to alcohol. This variety is sold in bottles (0.25 and 0.33 liters) and in cans (0.33 and 0.5 liters).

Beer "Bavaria" Malt has a taste with nuances of hops, rice and various herbs, with a clear, pleasant aftertaste.

Taste and composition of "Bavaria" Premium

“Bavaria” Premium has a refreshing taste, low-calorie tonic beer, and does not cause weight gain. Light and light beer (5% alcohol).

The composition includes: water from natural sources, hops, and barley malt.

Bavaria premium beer has a beautiful golden hue with a “head” of foam.

The beer has a pleasant aroma, with notes of sweet malt, noble hops, flowers and herbs, wild rice, wheat...

Sold in glass bottles (0.25; 0.33; 0.5; 0.66 liters), or in jars (0.3 and 0.5 liters). It is better to store this type of beer at -6-8 degrees.

New Bavaria 8.6

This new product is a strong beer (sold in 0.5 and 0.3 l glass). Alcohol content in the drink is 7.9% (not the stated 8.6%). The sweetish caramel taste was not to everyone's taste. Beer Bavaria reviews are completely different. Fans did not like the smell of alcohol in the beer, and the aftertaste was not very pleasant.

Pairing beer with different dishes

The beer goes well with Japanese as well German dishes as an aperitif. Pairs perfectly with various cheeses, fish and any meat dishes: poultry, pork, etc.

Beer lovers consider the Germans to be the legislators of beer traditions. 40% of all beer in the world is produced in Germany, and two-thirds of beer capacity is concentrated in Bavaria. The Bavaria company brews a drink for young, confident and persistent residents of big cities.

Many beer lovers have a certain stereotype - the Germans are the legislators of beer traditions.

Indeed, 40% of the planet’s total capacity is concentrated in Germany, and two-thirds of them (about 700 enterprises) are in Bavaria. It was the name of the center of German brewing that became the brand of the world famous Dutch drink Bavaria.

For almost 300 years, the descendants of the company's founder have been demonstrating an example of effective family business management. Despite its venerable age, Bavaria positions its beer as “a drink for young, confident and persistent residents of big cities. For whom honesty and openness mean much more than the external attributes of power,” reports Economic News.

Three hundred years ago

The history of Bavaria dates back to the town of Lieshout in North Brabant (Holland), where in 1719 a simple farmer, Laurentius Mures, opened a small beer production plant on his own farm. Year after year, his brainchild grew and became stronger, turning into a promising production.

In 1851, the grandson of the Dutchman, Jan Swinkles, seriously began increasing production volumes and expanding the sales market. More and more people wanted to try the already famous beer.

The modest brewery of Laurentius Moores gradually turned into a thriving family business for the Swinkles.

Production volumes were constantly increasing, new markets appeared, technologies and methods for producing the drink were improved.

In 1924, a second plant was built, and a few years later the company began producing its products in glass bottles. The Swinkles began using the name Bavaria for their beer products in 1925. Since 1995, it has become an official brand.

Centuries-old traditions

The company, founded by thrifty and thrifty Dutch, never skimped on what could improve the quality of their famous beer. For example, it is common knowledge that brewer's yeast loves copper. Therefore, all pipelines at Bavaria factories are made only from this metal, although this is not a cheap pleasure.

Such luxury is not a waste at all, because copper is a metal with high thermal conductivity, excellent for brewing. That's why Bavaria breweries are equipped with such expensive communications.

The production process at Bayern also deserves special mention. The company's factories have a closed energy cycle.

• This means that the heat accumulated as a result of production enters the energy center and is redirected to other areas.
• Like all Dutch, the Bavarians are very concerned about protecting the environment and, at the same time, save on literally everything. For example, residual water not used in production is carefully purified and discharged back into rivers. And the carbon dioxide produced during beer maturation is collected, purified, and used by resourceful brewers to carbonate their own sweet lemonades.
• Bavaria's enterprises also produce malt themselves. Moreover, the company’s malthouses export impressive volumes of products.
• Bavaria malt is highly valued by beer producers, deservedly considered one of the best in the world. Artesian water for the drink is taken from sources owned and controlled by the company.

At the same time, excess water, after going through the purification process, always returns back to the river.

Fight for the brand

Today Bavaria produces beer under two brands: Bavaria and Hollandia. For almost 13 years, the Swinkles family sued German brewing companies from Bavaria for the right to use the name of this historical part of Germany as their trademark.

Theoretically, it is the Germans who have the right to call their beer “Bavarian”, but they filed an application for trademark registration only in 1993, and the “German” brand was officially recognized only in 2001. The Dutch brewers turned out to be quicker - they officially named Bavaria issued back in 1995. The Germans were six years late.

As a result, the original Bavarian brewers cannot call their beer “Bavarian”, unlike their neighbors from Holland. The Germans lost the legal battle for the right to call their beer “Bavarian,” which lasted from 1997 to 2010.

The European Court recognized the correctness of Bavaria from the Netherlands, thereby legitimizing this “beer” paradox - the famous Dutch beer has the right to bear the name of the historical center of German brewing.

First in the world

The Swinkles' venture turned out to be extremely successful. The most significant victory was the production of non-alcoholic beer. The idea of ​​non-alcoholic beer was born in the 70s in the Middle East. The fact is that Muslims, by tradition, do not drink alcohol at all.

But they still want beer. Bavaria executives were among the first to realize the potential of “beer without degrees” as a successful product and made every effort to develop a recipe for such a drink.

For ten years the technology was improved, experiments were conducted, and the best options were selected.

In 1978, production of a new product began, which at the end of the 80s. gained enormous popularity. As a result, Bavaria became one of the world's first producers of non-alcoholic beer.

Bavaria-malt (“Bavaria-non-alcoholic”) is available in bottles (0.25 and 0.33 l) and cans (0.5 and 0.33 l). The drink is recognized as the lowest calorie non-alcoholic beer.

And in taste it is absolutely no different from its “dizzying” counterparts.

An interesting fact is that in 1991, at the height of the Gulf War, the US Army literally purchased tons of Bavaria Malt for its soldiers fighting in Kuwait. The American fighter with a can of non-alcoholic beer in his hands was shown in every episode of CNN.

Bavaria works closely with De Koningshoeven (La Trappe), the only brewery in Holland that produces Trappist beer (a type of Belgian ale. The production uses a special yeast that ferments at high temperatures.

Beer matures in bottles.

Stability is a sign of mastery

Bavaria is run by the seventh generation of the Swinkles family. Today it is the second largest brewing company in the Netherlands, and is also one of the five largest European beer producers. In addition to the breweries themselves, Bavaria owns two malthouses and a factory for the production without alcoholic drinks. It is the world's largest supplier of selected malt.

Year after year, the company opens its sales subsidiaries in Spain, Italy, America and South Africa. In 2007, the brewing companies Heineken, Grolsch and Bavaria were fined by the European Commission for cartel conspiracy to establish monopoly high prices for beer in the Netherlands. However, this did not at all hinder the development of the enterprise.

Bavaria employs about 1,000 people in Holland and other countries. The company's products are available in 120 countries. Of the nearly 6 million hectoliters of beer that Bavaria produces annually, almost 65% is exported.

How beer is brewed at the Bavaria brewery

Preparing Ingredients

Brewing beer at the Bavaria brewery requires only four ingredients: water, malt, hops and yeast. In addition, you will need a fermentation tank, a water seal, iodine to disinfect the fermenter and many other little things. Read more about everything below...

Water

The water you need is clean, without chemical impurities. Tap water will not work - it contains a lot of disinfectants that utility services use to kill bacteria.

These agents will greatly affect the processes during mashing the wort, so the beer may taste, to put it mildly, unsatisfactory. So it’s better to take water from a store or from artesian wells.

On average, it is customary to take approximately 5 liters of water for every kilogram of malt or unmalted milk. You can use less, then the beer will be denser.

Malt

Malt should be purchased in specialized stores for brewers. As a rule, such stores are available in any more or less large locality. If there are no such stores, then you can buy malt on the Internet or try contacting the nearest agricultural enterprise; perhaps they produce malt for their needs.

Theoretically, you can make malt with your own hands; this process is quite simple, but it takes a lot of time - more than a week.

You can use any malt, it all depends on personal preferences and the desire to experiment. The basis is usually barley malt. You can add wheat and rye to it.

Malt can be roasted to be used to make dark beer. You can add various cereals from unsprouted grains, the so-called “unmalted” grains, to the recipe. In general, there is huge scope for imagination.

But at first, it is better to use recipes that have already been tested in practice, received from friends or from the Internet.

Hop

Hops come in different varieties. The main indicator that you need to rely on when brewing beer is the amount of alpha acids. The more alpha acids, the more bitter the hops are. Typically, any brewing recipe will use several types of hops.

For bittering, hops with high alpha acidity (12-18%) are used. It is involved in cooking from the very beginning, so by the end it completely loses both taste and aroma. All you need from it is bitterness, so they take the most “vigorous”.

Selected hops are added for flavor, which can have various herbal, berry and fruit notes. It is easy to recognize such hops - the label usually indicates what flavor or aroma the hop has. The alpha acidity of such hops is usually low - from 4 to 8%.

Finally, at the end of the boil you can add hops for flavor. This is the lightest hop with an alpha acidity of no more than 4%.

It is placed in the wort literally a few minutes before the end of the brewing process, so that chemical processes do not have time to rid the future beer of the desired aroma.

The beer recipe always indicates what kind of hops are needed, because the bitterness, taste and aroma of the drink largely depend on it.

Yeast

Unlike moonshine brewing, where you can use any yeast for mash, for brewing you need special yeast: dry craft yeast. And now they can be bought exclusively in specialized stores.

In principle, you can get by with regular dry yeast, but their efficiency will be noticeably lower. The fermentation temperature indicated on the yeast package must be strictly observed.

Craft yeast outside the specified temperature range may simply not start the fermentation process.

Brewing beer at a home brewery

Before mashing the wort, the malt must be crushed. Just crush it. Do not grind it into flour, otherwise the flour will make the wort cloudy and the beer tasteless. And you will have to spend a lot of time filtering the wort.

Malt can be crushed manually using a regular rolling pin, but it is better to purchase a special mill for malt. Such a mill consists of a support, a bell and two ribbed rollers, the distance between which (the grinding amount) can be adjusted.

The mill can be purchased at many specialty brewing stores. They cost from 2 to 7 thousand rubles, depending on the quality of execution.

You need to crush the malt so that not a single whole grain remains; this process must be taken seriously. Don’t regret wasting your time; properly crushed malt will give the beer more elements and it will be fuller-bodied.

Mashing the wort

Before mashing the wort, you need to prepare the brewery for it. The brew kettle and mash tank need to be rinsed thoroughly. The mash tank should be placed at the bottom of the boiler. The lower filter mesh moves down along the guide axis until it stops. It is this that will hold the malt inside the tank during mashing.

When everything is ready, you can start brewing beer. To do this, the brewery needs to be filled with water (preferably no more than the optimal volume) and plugged into the network. Then you need to set the cooking program.

The Bavaria brewery's automation unit allows you to set a recipe program of any complexity, which includes up to four mashing pauses, a mesh-out, and up to 10 hop additions. Once you brew beer according to the chosen recipe, you can leave it in the memory of the brewery. She can remember up to 10 recipes.

You can brew beer manually, but then the whole point of an automatic brewery is lost, and you will have to monitor the entire process much more carefully.

So how do you enter a program?

The program is entered in the “Automatic process settings” section. How to get to this section is written in the instructions for the automatic unit, which comes with the brewer.

In the program you need to set all the necessary values ​​in order:

• malt filling temperature;
• protein break;
• saccharification;
• mesh-out;
• hop planting time.

Many recipes call for only 1 or 2 rests while mashing the malt. In this case, we enter the data according to the selected recipe, and simply skip unnecessary pauses.

After entering the program, you just need to press the “AUTO” button and several questions will appear on the block screen one after another.

Using this option, you can delay the start of mashing, so that, for example, you have time to crush the malt or do something else.

This block offers to return to the previous cooking process, for example, if the electricity was turned off during cooking or the process had to be interrupted for other reasons. In this case, the brewery remembers the last operation and you can continue the process from there.

Everything is simple here. If there is no water in the brewery, you need to pour it. If you have already filled the kettle with water, then simply select the “YES” option and after that the pump starts pumping and the malt mashing process begins.

Brewing breaks

The standard recipe for making beer includes 4 pauses.

Protein break

This pause is necessary in order to make the wort more transparent. In principle, if you brew beer from modified malt, then there is no special need for this pause. If regular malt is used, then this pause cannot be avoided. It requires very little time - usually from 10 to 20 minutes. The standard temperature for a protein break is 50-54 degrees.

Saccharification

Our second and third pauses are saccharification. Scientifically: alpha and beta amylase. This pause is necessary in order to “boil” all possible sugar from the malt and break down all the starch. The usual temperature for alpha amylase is 60-64 degrees, and for beta amylase it is 70-74 degrees. The duration of these pauses can be very different, it all depends solely on the recipe.

Mesh out

This pause is necessary to make the beer fuller. Well, it also affects the viscosity of the wort. We set this pause to somewhere around 76-80 degrees and its duration will be 10 minutes.

But let's get back to the cooking itself.

When the brewery starts up, the first thing it will do is heat the water to the temperature specified in the recipe. When the temperature rises sufficiently, the brewery will beep and the message “Add malt” will appear on the automatic block display.

Malt must be poured into the mash tank. You need to pour it in carefully so that the grains do not get into the wort, otherwise you will have to additionally filter it later. When the malt is poured, you need to install a second filter mesh and secure it with a special strip.

After adding the malt, all that remains is to observe the mashing process and track all its stages. The brewery will warn you about each new stage with a sound signal.

After the last saccharification pause, an iodine test must be performed. This is done in order to check whether all the starch has broken down.

Take an ordinary flat plate, pour a tablespoon of wort into it and drip iodine onto it. If the iodine has changed its color to bluish, then you should switch to manual mode and boil the wort for another 10-20 minutes.

If the color remains unchanged, then we follow the previously specified program.

After the end of the mesh-out, the mashing of the wort is considered complete. Now the malt needs to be extracted.

Since the mash tank and the wort itself are already very hot, to remove the tank you need to use the special frames that come with the brewer.

The first frame - the support one - must be placed on the edge of the wort kettle, and the second one, which has hooks, must be hooked onto the mash tank by special protrusions. After this, you need to lift the tank, holding the frame with hooks, turn it and install it on the support frame.

Now you can wait a couple of minutes for the remaining wort in the mash tank to drain. Then you need to remove the mash tank and add the first hops. Then all that remains is to monitor the brewing process and, at the brewery’s signal, add the remaining hops.

The hops are placed in special bags that allow water to pass through, but do not allow the hops themselves to get into the water. You can buy such bags at any specialized store for brewers.

Draining the wort and preparing for fermentation

When the beer is finished brewing, it is time to pour the wort into the fermentation container. The fermentation container can be any sealed vessel with a hole for a water seal. But it is recommended to use special fermentation tanks, also called fermenters.

Before pouring the wort, the fermenter must be disinfected to prevent contamination from getting into the wort. wild yeast. To do this, the fermentation tank must be rinsed with iodine. For example, for a 30-liter tank, 15 liters of water and one standard bottle of iodine are enough.

The Bavaria home brewer has a convenient tap for draining the wort. In some cases, the wort needs to be filtered, for example, to remove additional ingredients like lemon or orange zest.

In this case, the wort is drained through a filter. The filter can be ordinary gauze or other durable and mesh material.

You can also purchase special cardboard filters at a brewing store.

Now the wort needs to be cooled to fermentation temperature. This is done using a special device - a chiller. This is a thin stainless steel tube rolled into a spiral. The chiller is connected to the water supply and lowered into the tank with wort. Cold water flows through the chiller.

You can also place the chiller directly into the kettle with the wort in the last minutes of cooking so that it is completely disinfected. But usually it is enough to simply rinse it along with the fermentation tank.

When the wort has cooled to the required temperature (usually 26-28 degrees), yeast can be added to it. Yeast is poured evenly over the area of ​​the upper edge of the wort. There is no point in stirring the wort; during the fermentation process, they will themselves be distributed over the entire area of ​​the fermenter.

Beer must be fermented in full accordance with the recipe. The fermentation temperature is indicated on the bag of yeast. The minimum fermentation period is a week, but it is usually recommended to keep the wort in the fermenter for 10-14 days. In principle, all this is determined solely by the recipe.

At the end of fermentation, the beer is bottled and sent to mature. The ripening period for beer is from 2 to 4 weeks.

Beer "Bavaria": taste and features

True beer connoisseurs take their choice of drink quite seriously. They pay due attention to its strength, aroma, cost and sometimes even the country of production. What is usually demanded from beer is not so much strength as taste, because this drink is usually savored, unlike stronger ones.

Beer of the Bavaria brand will be a good option for people who want to have a good rest.

Bavaria company

The manufacturing company Bavaria is Dutch, so it uses centuries of experience in its beer production. This company is also the second largest in Holland.

It was founded at the beginning of the 18th century in the south of the Netherlands. At the moment, the company produces the Bavaria beer of the same name in very large volumes (600-700 million tons).

per year), and most of the beer produced is exported.

Bavaria carefully monitors compliance with the standards and requirements of product production, which is why this brand has gained sufficient popularity in Europe.

However, Bavaria did not avoid litigation. She was accused of cartel conspiracy with Heineken and Amsterdam to artificially inflate prices.

Sponsorship activities

Bavaria is a sponsor of the Formula 1 races in Moscow and Rotterdam. The Moscow races have been held since 2008 and were financed by Bavaria from the very beginning. It also sponsors some football clubs.

Non-alcoholic beer "Bavaria"

Bavaria Malt is one that occupied the market back in 2006.

This is a very tasty and affordable beer. "Bavaria" (manufacturer) claims that the drink is prepared exclusively from natural ingredients. It includes:

• natural wheat malt;
• pure mineral water;
• quality hops.

Non-alcoholic beer "Bavaria" has different tastes: Wit and Pomegranade (pomegranate). The second one is more like juice.

The drink is made by diluting malt mineral water. Then the resulting mixture is boiled and saturated with carbon dioxide. Basically, alcohol is removed from the drink only at the last stage of the brewing process. The Bavaria company reports on its official website that the beer produced is made only from natural ingredients and at the same time leaves a pleasant aftertaste.

The manufacturer offers its customers several options for purchasing their product. Bavaria beer is supplied to retail chains in kegs or bottles.

Baravia Malt is golden in color and has almost no foam. Bavaria beer is qualitatively different from its analogues in that it does not have the unpleasant smell and taste of burnt barley. On the contrary, it has the sweetness of malt and hints of fruity aroma. In general, the non-alcoholic product has a fairly pleasant taste and a velvety aftertaste.

Dark beer

Many people do not like dark beer because of its strength and bitterness. But this is not a characteristic of the darkest beer. Bitterness is present only in a low-quality product. The real thing has a velvety taste and a bright aftertaste. Beer "Bavaria" dark in this regard is strikingly different from its analogues in its quality.

At first glance, it seems that light beer differs from dark beer only in color, but this is not so. There are some fundamental differences in production technology, and dark beer itself has a richer taste than light beer.

When making dark beer, barley is usually roasted to give the beer a browner hue and rich taste. A special difference lies in the amount of hops - in dark beer there is much more of it. Usually the cooking technology itself involves fermentation.

It is worth noting another interesting feature: the strength of dark beer depends on the fermentation period, and not on the color. Light can be even stronger than dark if it is aged longer. In fact, dark light and light dark beer can be found on store shelves for a long time.

Among other things, dark beer is actually healthier than light beer due to its significant iron content. Once in the human blood, iron begins to generate hemoglobin.

Also, dark beer does not contain fat, nitrates and caffeine, but it does contain vitamins that help reduce the risk of heart disease.

But the most great benefit from dark beer is to improve appetite and reduce harm from eating meat.

Bavaria beer has a long history and advanced production technologies. However, it was only at the beginning of the 19th century that the necessary capacities for the production of the dark drink appeared.

Beer "Bavaria" in kegs

There are two Bavarias available in kegs: light and dark. When choosing large volumes, it is best to focus on reliable suppliers who have been on the market for a long time. This is especially important for cafes and restaurants that have a certain brand. In such places, the beer must be appropriate. It is best to find partners working with European Bavaria breweries.

Trappist beer

Bavaria produces several varieties of Belgian ale, which is produced in the breweries of the Belgian monasteries of the ancient Catholic Trappist order. Varieties of this ale may differ in saturation and color. Natural yeast is used in preparation.

The history of Trappist ale begins in the 19th century. Over the long period of its existence, many brewing companies bought out the production of Trappist beer, while leaving the La Trappe emblem.

If you decide to have a good rest and enjoy the taste of natural foam, then you should choose Bavaria beer. It is perfect for any company and will add zest to the evening.

Russia. Efes began production of “Bavaria”

A division of Efes Breweries International (Efes International Brewery Company) in Russia - Moscow Efes Brewery (Moscow Efes Brewery) begins to produce, advertise and sell “Bavaria Premium”, premium class beer, and a variety of non-alcoholic beer - “Bavaria Malt” - in Russia under license from Bavaria N.V., which came into force on April 26, 2006.

The share of Bavaria Premium beer in the licensed segment of the Russian market at the end of 2005, according to AC Nielsen research, was 3.6%; This segment demonstrated the highest growth in the market at the end of 2005. “Bavaria Premium” will be available in 500 ml and 300 ml bottles, 330 ml cans and 30 liter kegs.

Under the licensing agreement, Moscow Efes Brewery will also produce and sell Bavaria Malt in 500 ml and 300 ml bottles and 330 ml cans.

Bayern is the second largest beer producer in Holland, producing 5 million hectoliters per year; The company's products are sold in more than 100 countries around the world.

Mr. Ahmet Boyacyoğlu, President of EBI: “We continue to expand our products in accordance with the strategy of further strengthening our position in the countries where we operate. Introducing Bavaria Premium to the dynamically growing Russian beer market will allow us to offer a wider and stronger range of products from our international brand.”

“Bavaria has very extensive plans for Russia,” comments Frank Swinkles Jr., Executive Director and member of the Board of Directors of Bavaria N.V., “We are confident that we will fulfill all plans together with EBI in Russia, since we ourselves have observed the pace of growth and development activities of EBI over the past 5 years."

EBI is an active player in the markets of the countries in which the company operates - throughout the CIS, Eastern Europe and the Balkans.

EBI currently operates in Russia, Kazakhstan, Moldova, Romania, Serbia and Montenegro, where the company has eleven breweries, producing a total of 21.

8 million hectoliters per year, as well as four malt factories with a total capacity of 139 tons per year.

EBI's product range consists of premium, mainstream and economy beers. Many of the products occupy leading positions in their respective market segments.

EBI strives to obtain a portfolio of brands that successfully covers all market segments; The company's brands are distributed in all growing segments.

EBI's current long-term strategic goal is to become one of the leading brewing companies with its main facilities concentrated in Eurasia, which determines EBI's current areas of activity.

Russian beer market

The Russian beer market is the fifth largest in the world and is the largest international market for EBI; the share of sales and net revenue of the company in Russia in 2005 amounted to 66% and 76%, respectively. EBI is the 4th largest beer producer in Russia, with a market share of 10% in both size and volume (AC Nielsen data, January 2006).

EBI offers a wide range of products intended for all segments of the Russian beer market.

Currently, EBI produces and sells “Warsteiner” in the “super-premium” segment, “Zlatopramen”, “Amsterdam Navigator” and “Efes Pilsener” in the “premium” segment, “Stary Melnik” in the “high-price mainstream” segment, “Sokol” ” and “Solodov” in the “lower mainstream” segment, as well as “ Polar bear”, “Krasny Vostok” and “Zhigulevskoye” in the economy segment.

In October 2004, EBI, established in the Netherlands, successfully registered its Global Depositary Receipts (GDRs) on the London Stock Exchange and is now listed (IOB code: EBID).

EBI is majority owned by Anadolu Efes Biracılık ve Malt Sanayii A.Ş. (“Anadolu Efes”), a leading beverage producer in Turkey.

Anadolu Efes, together with its full and partial subsidiaries and branches, produces, advertises and sells beer, malt, soft drinks and bottled water throughout Turkey, South-Eastern Europe, Russia, CIS countries and the Middle East.

Bavaria Premium beer is the leading brand in the Netherlands. Bavaria is made from natural mineral waters and the highest quality malt since 1719, according to a family recipe invented several centuries ago.

Bavaria is the second largest beer producer in Holland. The company's production volume is about five million hectoliters of beer annually. Most of the product is still produced in Lieshout, but Bavaria also produces for Russia - together with Efes Breweries International - and brews beer in South Africa at its own brewery.

• Bavaria also has a soft drink factory and two malt houses; the company cooperates with the Trappist brewery (La Trappe).
• Bavaria produces various types of beer. The most famous are Bavaria Premium Pils Premium light beer from Holland. Bavarian malt, a non-alcoholic beer, is quite well known in Holland. Bavaria malt is also available in apple, lemon and hibiscus flavours.
• In France, special varieties - Bavaria 8.6 and the popular 8.6 Red - occupy high positions in the ratings. The 8.6 variety is also popular in other countries.

Other special varieties are La Trappe and Moreeke (the name is a tribute to one of the company's founding fathers, Laurentius Morees).

Until the 1970s, Bavaria operated primarily in the Dutch market, but then began to introduce Bavarian beer to the whole world. Currently, its quality is enjoyed by residents of 100 countries.

With sales subsidiaries in France, Spain, Italy, South Africa and America, as well as representatives in other countries, the company has a wide presence throughout the world. The company individual approach to each market: always take into account the tastes of local beer consumers.

For example, in 1978, non-alcoholic malt beer was already exported to the Middle East. Demand for this type of beer quickly grew in other regions. Currently, Bavaria Malt is one of the most popular malt beers.

In the early 1990s

Bavaria began to export premium varieties to the CIS countries, and the Bavaria brand became one of the two leading brands in the prestigious import segment of the Russian market.

Barley is processed in the company's own malthouses in Lieshout and Eemshaven in the northern part of the Netherlands. These two malthouses have a production capacity of 240.

000 tons per year resulted from the formation of a joint venture between Bavaria and the farmers' association Agrifirm. Together they form the Holland Malt company.

Since the malting capacity is much larger than needed for production, a significant portion is exported to other breweries around the world.

Bavaria Beer Review

Discovering the variety of alcoholic drinks that are ready to charm everyone today modern market, don't miss the opportunity to enjoy the Dutch flavor.

The intoxicating wine of this region has its own authentic nature, which allowed it to easily imprint itself in the hearts of a multimillion-dollar audience of connoisseurs of foamy alcoholic products.

• An excellent example brands This region is the beer of Bavaria. This is Dutch foam, made according to a traditional recipe that is almost 400 years old.
• Although the drinks of this brand are not full of impressive variety, they are considered one of the best, because they hide the genuine character of freedom and excellent taste.
• Did you know? According to indicators for 2016, Bavaria NV produced more than 7 million decalitres of its hops.

Tasting notes

Bavaria beer is an alcohol that you will definitely remember. These drinks have already managed to win the favor of a multi-million audience of intoxicating connoisseurs from all over the world.

And this is not surprising, because each representative of the range is based on its own unique recipe, developed many decades ago.

As for the composition of the products, depending on the recipe, it may contain barley malt, maltose molasses, roasted malt extract, barley and other hop products. The strength of drinks ranges from 0% to 8.6%.

Color

When choosing alcohol directly for your tasting evening, you will become familiar with products that are brown and soft gold with a variety of shades. Each representative of the line is individual.

Aroma

The aromatic characteristics of modern hops include caramel, malt and fruity notes.

Taste

The gastronomic basis is outlined by a multifaceted taste, in which chocolate, fruit and malt notes can be heard.

How to choose an original intoxicating drink

When choosing alcohol in a store in your city, try to be extremely careful, as the market is systematically replenished with counterfeit goods.

Today, counterfeits can be found on almost any famous brand of dark and light beer, and Dutch Bavaria in this case was no exception.

In particular, so as not to make a mistake and choose a really tasty and aromatic drink, we recommend that you rely on the following nuances during the acquisition process:

• Shop. Buy branded Bavaria in specialized alcohol markets, where the client can be provided with quality certificates. You should not trust small grocery stores and stalls. According to statistics, it is in such places that you can most often find counterfeit or expired products.
• Liquid structure. Before going to the checkout with the selected bottles of alcohol, study the consistency of the intoxicating drink. It must be spotlessly clean, without turbidity or sediment. Any new growths in beer are unacceptable, and they can be both a sign of poor quality of the ingredients used and the result improper storage or transporting foam.
• Decor. Appearance packaging also plays a significant role. Bavaria beer today is bottled and canned. At the same time, the company responsibly ensures that each of its products carries exclusively premium quality. Consequently, on the original packaging you will never encounter dents, glue or paint drips, glass chips, unevenly positioned labels and other signs of manufacturing defects.

Did you know? Today Bavaria can be found in more than 130 countries around the world.

How to serve

To experience the solid flavor and aroma of the signature Dutch intoxicating drink, try to rely on the classical principles of tasting when serving it.

Dark beer, just like the light representatives of the range, exhibits high foam, which is why they should be poured slowly into tall glasses at an angle of 45 degrees.

In addition, attention must be paid to the serving temperature. It should be extremely low, approximately 5-8 degrees. It is with these indicators that the consistency of the intoxicating drink acquires a balanced character, eliminating the possibility of the appearance of unpleasant sharp aromas and chaotic tastes.

What products does it combine with?

In order to extend the tasting period as much as possible and at the same time get the best impressions from it, do not forget about the gastronomic accompaniment.

Practice shows that Dutch Bavaria beer is absolutely unpretentious to snacks, but at the same time, experienced tasters recommend serving it with foie gras, smoked ham, tapas and blue cheeses.

Other uses

If tasting the signature Bavaria did not bring you the desired satisfaction and multifaceted colors, we recommend trying this alcohol as part of original cocktails.

Thanks to its unobtrusive structure, the foam goes well with big amount ingredients, allowing you to create delicious and memorable mixes.

Beer cocktails that are especially popular in leading bars, clubs and restaurants around the world include Diesel, Bishop, Hoofbeat, White Cocktail and Cranes.

What types of this drink are there?

Once you take a closer look at Bavaria's assortment, you will discover a number of drinks that every beer connoisseur should try. These include:

• Bavaria Premium. A golden-straw product with a sweetish aroma of malt, flowers, wheat, wild rice and hops. Taste indicators are based on a combination of hops with lemon and herbs.
• Beer Bavaria Non-alcoholic. A golden drink, the aroma of which is dominated by trails of malt, apples, herbs and delicate hops. Gastronomic indicators are based on gradually developing flavors barley malt and apples.
• Beer Bavaria Dark. Dark brown alcohol with a fragrant aroma of fruit, hops and malt. Taste ambitions are expressed by a combination of notes of creamy chocolate, plum and brown sugar.
• Bavaria 8.6 Original. Strongly intoxicating with an expressive aroma of anise, grain, dried fruit and apples. The palate builds on rich notes of licorice and caramel.

Historical reference

Bavaria beer represents the standard of Dutch intoxication. This trademark belongs to Bavaria NV, which today is a subsidiary of Swinkels Family Breweries NV.

Bavaria NV is a purely family-owned company whose history can be traced back to 1680. Today, the company is managed exclusively by relatives, representatives of the 7th generation of Swinkels.

As of 2016, licensed production of drinks under the Bavaria brand was organized not only in Holland, but also in South Africa and Russia.

Did you know? At the 2017 Australian International Beer Awards, Bavaria Pilsner won a bronze medal.

Enjoy alcohol with the best tasting characteristics

Whatever beers you explore and whatever brands you turn your attention to, your first acquaintance with Bavaria is guaranteed to give you the new impressions you desire.

These drinks, made according to an ancient recipe from the best ingredients, have a unique taste and are able to give you an unforgettable mood.

By turning to the assortment of the famous company, you can find intoxicating drinks both for personal home tastings after hard working days, and for mass celebrations, where alcohol can be consumed in its pure form and as a basis for creating delicious cocktails.

Visit your nearest liquor store today to purchase a few bottles of Bavaria's signature intoxicating drink. Enjoy the best hops.

What beer to drink in Bavaria?

Of course, we associate Bavaria with Bavarian beer. However, it would be nice to know more about it and navigate better.

There are approximately 1,250 breweries in Germany, both small and large. Half of them are located in Bavaria. Half of Bavarian breweries are located in the Franconia region. This region is inhabited not by the descendants of the Bavarians, but by the Franks, and has its own culinary habits and traditions. Franconia includes, for example, the cities of Wurzburg, Nuremberg, Bamberg, Bayreuth, Kulmbach.

Ethnic Bavarians live in the so-called Old Bavaria (Lower and Upper Bavaria, and the Palatinate). This is, of course, Munich, Rosenheim, Regensburg. The third ethnic region of Bavaria is the Bavarian Swabians: the cities of Augsburg, Memmingen, Kempten. At the beginning of the 19th century, simply part of the lands inhabited by Swabians fell under the Bavarian crown. They also have their own traditions and, of course, their own beer, closer to Swabian, of course.

There are about 3,500 brands of beer in Germany

So what everyone should know:

— A self-respecting traveler does not drink bottled beer! They drink what is often called the ridiculous term “live beer.”

Live beer does not run anywhere, it does not necessarily have to be cloudy, unpasteurized (why do you not understand what kind of unfermented yeast is in your stomach?). Ideally, it is drunk where it was brewed - at the brewery.

It’s less prestigious and cool if his beer is bottled from a keg. But drinking bottled beer is no good anymore!

• — Brauhaus usually sells its own draft beer. You shouldn’t expect more than 4 types of beer from him, and sometimes even just one. But they come to Brauhaus precisely for it!
• — A brewery, whose beer is sold on tap from a keg, is usually marked everywhere in Germany in front of the entrance of any establishment (well, except for Turkish ones). As a rule, several types of bottled beer are also sold, just to expand the range. But I repeat: drinking bottled water is not comme il faut»!
• — There are special establishments with a large selection of beers (from a hundred or more). However, ordinary establishments do not strive for such an expansion of the range. In Germany, it is considered common to drink draft beer from the exact city or town in which you are located.
• — Many types of beer in Bavaria are seasonal, or they are usually drunk seasonally.
• — Bavarian types of beer and Bavarian tastes are very different from general German ones.
• — The cuisine is determined by the type of establishment you have chosen.

Brahaus Hofbräu in Munich at night

Bavarian and Franconian beers, basic, seasonal and special.

Bavarian tastes are very different from the rest. Bavarians drink much less pilsner than the rest of Germany (no more than 25% versus 75% in the north of the country). Moreover, both they and the Swabians will have softer pilsners than in the north and in Berlin.

And although pilsner or pils (these are the same thing), was invented by a Bavarian who came to the Czech Republic, this type of beer cannot be considered Bavarian. Like the other, second most common type of Dortmund beer, it is exported.

Thus, the beer scene of Bavaria and the rest of Germany are different!

Main types of beer in Bavaria.

It's easy to get confused with the types of beer and the designation of Bavarian beer. All beer brewed in Bavaria is Bavarian. It's official. However, in Germany, the type of beer is also required to be indicated on the label (well, as we write pork or beef). And so the two main types of the Bavarian type had to be renamed.

Now this is a Munich type of beer: Münchner Hell (Munich light) and Münchner Dunkel (Munich dark). In both, the flavor is driven by malt, both are slightly bitter, and both accompany food well. But if you are not in the mood for lunch, then they themselves are so-so... We expect a more pronounced taste from Bavarian beer.

Sometimes, if the water is harder, a rougher type of beer is brewed and closer to the Dortmund export type. It is often referred to as Urtyp (urtyup, that is, the original, ancient prototype).

Seasonal types of beer in Bavaria.

• — maibok, brewed from the end of April and throughout May. This is a high-alcohol light beer with a lot of carbon dioxide;
• - all summer - season wheat beer Weizen or Weisse (these are the same thing), they drink it in large glasses of 0.5 liters, the beer smells a little like kvass;
• - in the summer, Bavarians, more than in other parts of Germany, like to mix beer: a mixture of light beer with lemonade - radler, a mixture of wheat beer with lemonade - russ. But they interfere with anything: with mineral water with gas, with juices... This is the custom, and it’s not bad to drink in the heat.
• - In addition, in the summer, Bavarians brew ordinary weaker beer, for example Landbier (country beer)..
• — from mid-September to the end of October in Munich they drink Oktoberfest beer or wiesenbier. This is a very special beer, it is dark golden, high alcohol and Vienne style and is made from caramelized malt.

Many consider it the best type of beer in general. In other parts of Bavaria, this or similar beer is called Märzen (March), regardless of the dates. This simply means that it has been ripe since March (in the old days, today it is just a type of beer).

It has a lot of flavor, the beer is full-bodied, and the high-alcohol carbonation is medium.

• - Franconia, from September to October, golden and dark sides are brewed for special holidays (kermez and other local dates).
• - from November to March they brew Christmas Vainachtsbier, a rare double wheat beer - Doppelbokweizen, and a strong starkbier. Overall, this is a dark and high-alcohol beer. But this type of beer often has poor alcohol binding—it even smells like alcohol.
• — from March to April in Bavaria they brew beer ending in ator-. This is a powerful dark doppelbock, less often a golden bock. The most famous brand is Salvator, and the most famous variety, which only “selected” establishments receive, is the festive salvator, which is even richer and stronger.

Special types of beer in Bavaria.

Franconia has many distinctive types and brands of beer. For example, the very famous beer made from smoked malt in Bamberg. Steinbier is brewed in Lichtenfels - a hot stone is thrown into it and a caramel flavor appears.

• The alcohol found in regular beer is removed using the low boiling point of alcohol;

• Using dialysis - membrane method;

• Suppressing the process by lowering the temperature in the presence of special yeast that does not convert maltose into alcohol.

The best way to remove alcohol is the membrane method, which involves the use of traditional brewing technologies, which makes the taste of non-alcoholic beer closest to the taste of alcoholic beer.

All microelements of regular beer are present in non-alcoholic beer, and accordingly, all the positive and negative qualities of the drink are preserved. That's why beneficial features such beer does not lose, but harm from non-alcoholic beer basically absent. However, the small amount of alcohol in non-alcoholic beer makes its taste different with any alcohol removal technology, since the influence of alcohol on the taste of the final product is very significant.

Complex technology for producing non-alcoholic beer increases its final cost. But at the same time, nonalcoholic beer is an excellent alternative for beer lovers at times when blood alcohol levels and intoxication are unacceptable. To safely drive, you need to know acceptable content alcohol in the body, for this we recommend reading the article:. Ours will help you determine the approximate blood alcohol content.

Connoisseurs of aromatic foam are familiar with the situation when you really want to taste your favorite intoxicating drink, but the state of affairs is not conducive to intoxication. Non-alcoholic beer comes to the aid of beer lovers, which just a few decades ago caused confusion among ordinary people. What kind of foam is it if there are no hops in it? It can’t even be classified as a beer drink, it’s just lemonade.

But in fact, all the fundamental beer parts are contained in non-alcoholic beer. There are hops, malt and other ingredients necessary for your favorite drink. By the way, the taste of such a product is identical to the usual intoxicating one. The only thing left to do is to learn to understand the varieties and identify the best non-alcoholic beer, the rating of which is better to be compiled individually, but based on the advice of experienced ones.

Non-alcoholic beer can be a worthy alternative to regular beer

Before finding out which non-alcoholic beer is better, it should be clarified that in fact the percentage of ethyl alcohol is still present in such a drink. But its content is minimal and usually does not exceed 1.5%. Whereas in the usual foam, the degree is within the reading of 4–11%.

In non-alcoholic foam, alcohol is present due to fermentation processes, without which the foam cannot be prepared. It is not possible to completely remove the degree from this type of drink.

Manufacturers, in order to achieve the title “non-alcoholic”, are only working to reduce the volume of ethanol released during technological processes. And this is achieved in the following ways:

1. Using reduced temperature. Moreover, below the level at which alcohol boils (+78.3⁰С).
2. Using dialysis. Dialysis is a process in which solutions are purified from low molecular weight compounds using a special membrane. This technique is also called “membrane”.
3. By inhibiting the fermentation process. Here, technologists use two methods: using special yeast, which prevents the conversion of maltose (malt sugar) into ethanol and by lowering temperature conditions.

According to experts, the membrane method for preparing non-alcoholic intoxicating drinks is the most reliable and widespread. The taste of this foamy product speaks to this.

The difference between non-alcoholic beer and regular beer

In principle, considering the technological nuances of making a foamy drink that does not contain ethanol, it becomes clear that such beer should not differ much from ordinary beer. After all, the same ingredients are used. But, taking into account the methods that are used to remove excess ethanol from hops, it can be assumed that some additional components are present in non-alcoholic foam.

Non-alcoholic beer consists of the same components as regular beer

Harm and benefit

Artificially produced compounds (as a result of technological processes) with regular and prolonged use of this drink, can be harmful to human health. According to experts, non-alcoholic intoxicating drinks are no less harmful than regular ones. Of course, we shouldn’t talk about any benefits of non-alcoholic beer, but such a drink won’t do much harm either.

But do not forget that any type of beer (and low-proof beer as well) is very well absorbed by the body, which leads to rapid weight gain. According to doctors, excessive indulgence in non-alcoholic foam leads to the development of such troubles as:

• varicose veins;
• problems with hormonal levels;
• disorders of the gastrointestinal tract;
• disorders of the cardiovascular system.

Organoleptic properties

Typically, when producing non-alcoholic foam, light lager is used as a basis. This is a foamy bottom fermentation (during the production of which the yeast settles to the bottom as a result of exposure to low temperature). Light lagers must meet the following standards:

1. Color: light straw or golden.
2. Transparency: Minimal sediment allowed.
3. Foam: must be high (about 2–3 cm) and durable (holding time from 2 minutes).

Foam is an important indicator of foam quality. It is by its appearance that one can judge the aroma and freshness of the drink.

Depending on the raw materials used to prepare such a drink and the technology used, the characteristic aroma of hops can be diluted with additional notes - honey or apple. This is a good indicator of the drink. But if the foam gives off a caramel smell, the technologists have gone crazy with the temperature regime, and an excessive yeast aroma indicates gross violations of the recipe.

Some non-alcoholic beers may have citrus notes.

When considering the taste of non-alcoholic intoxicating drinks, it is worth knowing some nuances. The intoxicating bitterness inherent in the drink should not be harsh and rough. With a good foam, it will be soft and felt immediately after a sip, and then disappear after 1-2 minutes. Also, in high-quality foam, additional taste sensations (sweetness, sourness, astringency) will not become dominant.

Understanding the varieties

What types of non-alcoholic beer deserve attention? First of all, the huge and motley army of such foam can be divided into several categories. And already focusing on this classification, choose your favorite drink.

Russian made brands

Considering the beer brands that produce this drink, we can divide all varieties into two types:

1. Non-alcoholic beer produced using Western technologies.
2. Low-degree foam, which is brewed in the regions (local, regional production).

Beer brands produced in Russia:

Baltika 0. This is the first non-alcoholic beer to be produced in Russia. It has been in production since 2001. At technological production use the dialysis method. Zero Baltika is manufactured at a large plant in St. Petersburg. The Baltika trademark belongs to the Scandinavian holding Baltic Beverages-Holding.

The Baltika brand was included in the list of 100 largest brands in 2007, consecrated by the Financial Times (England).

Zero Baltika is an unfiltered non-alcoholic beer, which is the most common foam beer in our country. For the convenience of consumers, it is produced in glass containers and tin packaging..

Baltika 0 is produced in glass and tin packaging

Bavaria 0. This no less popular brand of non-alcoholic beer is produced using Dutch technology. Zero Bavaria is distinguished by its taste - its taste and aromatic nuances are as close as possible to traditional European ones. According to experts, the taste of Bavaria 0 is rated an order of magnitude higher than that of other non-alcoholic analogues.

In addition to the two most common brands of non-alcoholic beer, the following brands can be noted:

• Zlatý Bažant-Nealko, technology of Czech brewers;
• Stella Artois, manufactured using Belgian technology;
• Bud Alcohol-Free, also known under the popular brand Budweiser (USA).

Regional beer brands:

Separately, it is necessary to say about such brands of “beer for teetotalers”, which are produced in Russia not using foreign technologies, but through the efforts of our local breweries. There are quite a few worthy varieties among them. For example:

• The legend of the Siberian brewery Pikra;
• Polar Bear, a product produced by a Moscow brewery;
• Foamy, the fruit of the work of brewers from Chuvashia (Cheboksary);
• Bezzer, beer produced in Barnaul, filtered and pasteurized beer;
• Siberian Crown, a premium segment of beer production, produced through the efforts of the Omsk brewery.

Foreign varieties

Among the residents European countries non-alcoholic beers are much more common than among Russians. Therefore, this segment of our market is more saturated with foreign varieties of non-alcoholic foam. Among the most successful varieties of low-proof hops are the following brands:

• Buckler;
• Mikkeller;
• Paulaner;
• Jever Fun;
• FAX Free;
• Clausthaler;
• Samichlaus Classic;
• Schloss Eggenberg;
• Beck's non-alcoholic;
• Maisel's Weisse-Alkoholfrei.

The most popular non-alcoholic foam

Non-alcoholic beer and drivers

By the way, this is one of the reasons for the popularity of such beer products in our country - the opportunity to drink before a trip. The minimum level of ethanol and maximum proximity in sensation to real foam makes this drink one of the most favorite among car owners.

True, experts still do not advise relaxing in this way immediately before driving a car. After all, the smell of hops will remain after drinking non-alcoholic foam, which may arouse suspicion among traffic inspectors (when stopped). Therefore, there is a high chance of sending the driver for a medical examination (after all, a breathalyzer will not detect intoxication).

The driver cannot refuse a medical examination; by refusing, he automatically agrees that he was driving drunk. Therefore, you will have to waste time and go to prove your innocence to narcologists.

Non-alcoholic beer and pregnancy

Future mothers are another category of fans of non-alcoholic foam. This includes breastfeeding women. It is thanks to this foam invention that this category of women may not feel cut off from the general fun for festive table. But doctors categorically do not recommend consuming non-alcoholic beer in this condition.

It must be remembered that non-alcoholic beer contains ethanol, albeit in low concentration, and this drink also contains a lot of additives (flavors, preservatives, flavor enhancers, sweeteners) that can be harmful and negatively affect the development of the fetus. So for expectant mothers, drinking non-alcoholic beer becomes no less harmful than drinking regular alcohol.

conclusions

Non-alcoholic beer is gradually gaining its niche in Russia, breweries are opening and new brands are being produced. Should I use this type of foam or stick to the already familiar ones? alcoholic types– it’s a personal matter. But, in any case, you should choose a non-alcoholic intoxicating drink consciously, and choosing the best brand is a difficult matter.

After all, non-alcoholic beer is famous precisely for its refined notes. Drinking it means savoring flavor nuances and aromatic combinations. Therefore, it is worth focusing on proven varieties of such foam from reputable experienced manufacturers.

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