Is the beer that was brewed half a century ago from what is being done today? The answer is - yes and no! In the world there are only two types of beer, and they do not differ in color or strength, but by way of fermentation and, consequently, by type of yeast used. Beer is divided into elite and the camp. When cooking ale yeast in the final stage of fermentation rise to the surface of the beer. And at the camp - descend to the bottom of the tank. Furthermore, the very fermentation takes place at lower temperatures.
And even if some one hundred years ago, three-quarters of all beer produced for the Upper "type, but now the planet is literally occupied camps. Why now lager, not ale, is considered a classic?
In the rapid development of lager in the second half of the XIX century was influenced by a number of events:
1857
Louis Pasteur used the method to kill harmful bacteria (later called pasteurization) without violating the taste of the product.
1873
There was the first refrigeration machine that allows maintaining low temperature fermentation at any time of year.
1878
Invention of continuous production of beer filtration, which allowed obtaining fully transparent drink.
1883
The plant Carlsberg in Copenhagen, Emil Christian Hansen finds and cultivates a distinctive culture, bottom-fermenting yeast, which are now used universally.
In the new factories with modern equipment came in the early 90's - and began a new era of beer. Taking the best from the experience of foreign colleagues, backed by his own skills and knowledge, brewers have created the first post-Soviet variety - Baltika № 3. Appearing in the June 92 th, she was a sensation and to this day is a standard lager, this "classic of the genre."
The very essence of the production process of the classical camp for the past 150 years has remained unchanged, if not changed and the ingredients: beer brewed from malt, hops, water and yeast. Malt for the preparation of the "Troika" is still crushed and mixed with water - and the resulting mash is heated. Then it is filtered and clean wort boil, adding hops. After cooling, the wort is pumped into huge tanks, add yeast - fermentation begins. Already filtered beer is sent to the bottling.
