National pride: All about Scottish ale and its varieties. Excellent store, competent sellers Scotch ale beer

All subcategories of Scottish ales (9 A, 9 B, 9 C) have the same description. Scotch ale subtypes differ mainly in density and strength., although stronger versions will definitely have a slightly more intense flavor (and more hop bitterness to balance the enhanced malt). Competitors must select the appropriate category based on starting gravity and alcohol level.

9 A. Scottish Light 60/- (Scottish Light)

Options: OG: 1.030 - 1.035
IBUs: 10 - 20 FG: 1.010 - 1.013
SRM: 9 - 17 ABV: 2.5 - 3.2%

Commercial examples: Belhaven 60/-, McEwan's 60/-, Maclay 60/- Light (all cask only, not exported to the US)

9 B. Scottish strong 70/- (Heavy 70/-)

Options: OG: 1.035 - 1.040
IBUs: 10 - 25 FG: 1.010 - 1.015
SRM: 9 - 17 ABV: 3.2 - 3.9%

Commercial examples: Caledonian 70/- (Caledonian Amber Ale in USA), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-

9C. Scottish export 80/- (Scottish Export 80/-)

Options: OG: 1.040 - 1.054
IBUs: 15 - 30 FG: 1.010 - 1.016
SRM: 9 - 17 ABV: 3.9 - 5.0%

Commercial examples: Orkney Dark Island, Belhaven 80/- (Belhaven Scottish Ale in USA), Belhaven St. Andrews Ale, McEwan's IPA, Caledonian 80/- Export Ale, Broughton Merlin's Ale, Three Floyds Robert the Bruce

Aroma: Low to medium malt sweetness, sometimes accentuated by low to moderate caramelization in the brew kettle. Some examples have low hop aroma, light fruitiness, low diacetyl levels, and/or low to moderate peat aroma (all of which are optional). The peat smell is sometimes earthy, smoky, or barely toasted.

External description: Color from dark amber to dark copper. Typically very clear due to long, cool fermentation. The creamy foam is low to moderate and ranges in color from off-white to light tan.

Taste: The initial flavor is malty, but not too strong. The initial malt sweetness is usually emphasized by the low to moderate caramelization that occurs during boiling, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance always leans towards the malt (though not always by much). Hop flavor is low to none. Low to moderate peaty character is optional, and may taste earthy or smoky. Typically has a grainy, dry finish due to a small amount of unmalted, roasted barley.

Mouth sensation: Medium-low to medium body. Carbonation is low to moderate. Sometimes a little velvety (creamy) but often quite dry due to the use of roasted barley.

General impression: Clean malty with a finish that becomes dry, maybe some esters, and sometimes just a little peaty earthiness (smoke). Most examples of these beers have a fairly dry finish, given their relatively sweet taste, and have an inherently different balance than strong Scottish ales.

Story: A traditional Scottish session beer that reflects local ingredients (water, malt), with fewer hops than its English counterparts (due to the need to import hops). Long, cool fermentation is traditionally used in Scottish brewing.

Comments: The hop-malt balance leans slightly to moderately towards the malt side. Any caramelization comes from boil caramelization rather than caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoky character comes from the yeast or water and not from the use of peat-smoked malts. The use of peat-smoked malt to imitate peat character should be limited; Excessively smoky beers should not be classified in this category, but rather in the smoked beer category.

Compound: Scottish or English pale malt (base). A small amount of roasted barley adds color and flavor and creates a dry, lightly roasted finish. English hops. A pure ale yeast with a relatively low attenuation rate. Some commercial breweries use small amounts of crystal, amber or wheat malt and additives such as sugar. Possible peaty, earthy and/or smoky character comes from the use of traditional yeast and from local malt and water, rather than from the use of smoked malts.

9 D. Irish Red Ale - Irish Red Ale

Aroma: The malt aroma is low to moderate, usually caramel-like, but sometimes toasty or butterscotch-like in character. May have a slight oily character (although this is not required). Hop aroma is low to none (usually not present). Very clean.

External description: Color ranges from amber to dark reddish copper (most specimens have a deep reddish tint). Transparent. Light foam, off-white to yellowish-brown in color.

Taste: Moderate flavor and sweetness of caramel malt, sometimes with buttered toast or butterscotch characteristics. Finishes with a slight roasted grain flavor, which gives the finish a characteristic dryness. Typically no aroma hops, although some examples may have a slight English hop flavor. Medium - Low hop bitterness, although light use of roasted grains can increase the bitterness range to medium. Finish is semi-dry to dry. Clean and smooth taste (lager versions can be very smooth). No broadcasts.

Mouthfeel: The body is medium-light to medium, although examples containing low levels of diacetyl may have a slightly flattened mouthfeel. Moderate carbonation. Smooth. Moderately fermented (more than Scotch ales). May have a slight alcoholic warmth in stronger versions.

General impression: An easy drinking pint. Emphasized malt with initial sweetness and roasted dryness on the finish.

Comments: Sometimes brewed as a lager (if this is the case, the diacetyl character will usually not be noticeable). If served too cold, the roasted character and bitterness may appear stronger.

Compound: May contain some additives (corn, rice or sugar), although excessive use of additives will harm the beer's characteristics. Typically contains some roasted barley to provide a reddish color and a dry, roasted finish. British/Irish malts, hops, yeast.

Options: OG: 1.044 - 1.060
IBUs: 17 - 28 FG: 1.010 - 1.014
SRM: 9 - 18 ABV: 4.0 - 6.0%

Commercial examples: Moling's Irish Red Ale, Smithwick's Irish Ale, Kilkenny Irish Beer, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

9E. Strong Scotch ale - Strong Scotch Ale

Aroma: Very malty, often with noticeable caramel. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization is often mistaken for diacetyl, which should be low to none. Stronger versions often contain low to moderate levels of esters and alcohol. Hops are very weak to none.

External description: The color ranges from light copper to dark brown, often with a deep ruby ​​tint. Transparent. Typically has a large yellow-brown head that may be unstable in stronger versions. "Feet" may be noticeable in stronger versions.

Taste: A rich malt flavor with cooking caramelization is often noticeable (especially in stronger versions). A hint of roasted malt or smoky flavor may be present, as well as slight nutty properties, both of which may linger in the finish. Hop flavor and bitterness are low to medium-low, so malt flavor should dominate. Diacetyl is mild to none, although it can sometimes be mistaken for caramelization. Low to moderate levels of esters and alcohol are usually present. Esters may resemble plums, raisins, or dried fruits. The flavor is usually full and sweet, but the finish can be sweet to semi-dry (from minor use of roasted barley).

Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, viscous viscosity. Smooth alcoholic warmth is usually present and highly desirable as it balances the malt sweetness. Moderate carbonation.

General impression: Thick, malty and usually sweet, which can be reminiscent of dessert. Complex secondary malt flavors prevent a one-sided experience. Strength and maltiness may vary.

History/comments: Also known as "wee heavy". Fermented at lower temperatures than most ales, with lower hopping rates, resulting in a range of clean, intense malt flavors. Well suited to the area where it originated, with a characteristic abundance of malt, cool fermentations and aging temperatures. Hops, which do not grow in Scotland and have been expensive to import in the past, were used to a minimum.

Compound: Deeply modified pale malt, with the addition of up to 3% roasted barley. Crystal malt may be used to a small extent for color correction; the sweetness usually does not come from crystal malts, but rather from light hopping, high mashing temperatures, and cook caramelization. A small percentage of smoked malt can add depth, although a peated character (sometimes perceived as earthy or smoky) can also be created by yeast and local water. Hop presence is minimal, although English varieties are the most authentic. Fairly soft water is typical.

Options: OG: 1.070 - 1.130
IBUs: 17 - 35 FG: 1.018 - 1.030+
SRM: 14 - 25 ABV: 6.5 - 10%

Commercial examples: Traquair House Ale, Orkney Skull Splitter, McEwan's Scotch Ale, MacAndrew's Scotch Ale, Belhaven Wee Heavy, Broughton Old Jock, Scotch du Silly, Gordon Highland Scotch Ale, Founders Dirty Bastard

The development and character of Scottish brewing was determined by history, culture and even climate. The result of all these factors was a style that was fundamentally different from the brewing traditions of the southern parts of Great Britain.

Industrial brewing developed more slowly north of the Anglo-Scottish border than to the south. Elis were produced in homes and peasant farms and had to compete with local whiskey and French wine. During the Napoleonic Wars, Scotland was cut off from Bordeaux's wine supply, and around 1730, industrial brewing began to grow to satisfy the needs of the local market, as well as supply beer to the Scots who emigrated to the West Indies and North America. The term “export” gradually began to mean not so much a method of sale, but rather a type of beer - strong and malt. Even today one of the biggest Scottish brands is called McEwan's Export.

New breweries began to mushroom in Scotland. Companies such as Younger and McEwan not only gained leading positions in the Scottish market, but also began to export significant quantities of ales to North America, India and Australia, and Scotch Ale began supplying Scottish beer to North East England via a newly built railway. Almost the entire brewing industry was concentrated in the southern, less mountainous part of Scotland, where the best malting barley grows. The largest brewing centers were the cities of Alloa, Edinburgh and Glasgow. Pale malts make up the lion's share of the mash prepared for the production of Scottish beer, but even for ales called "pale" amber, brown, black and chocolate malts are widely used, and roasted barley and oats are added to the mash to give the beer a noticeable tart and creamy character .

The cold climate determined the unique taste of Scottish beer. Hops do not grow in Scotland, and importing them is very expensive, so Scottish brewers use them more sparingly than English brewers. It is added to the wort boiler just before the end of cooking - so that the aroma and bitterness do not disappear. Before the invention of automatic temperature control methods in Scottish breweries, beer was fermented at lower temperatures than in English ones - about 10 ° C / 50 ° E. Accordingly, the yeast worked more slowly, and the primary fermentation lasted about three weeks, followed by a long post-fermentation. Slow fermentation at cool temperatures appealed to many Scots working abroad and becoming accustomed to lagers, which largely explains the enthusiasm with which the first Scottish-made lagers were received. Tennent's Wellpark brewery in Glasgow began brewing lagers in 1885.

Mergers and acquisitions in the 1960s and 1970s, driven by the demands of the lager market and the huge scale of investment required to start up new plants, led to the formation of two monopolists in the Scottish beer market - Scottish & Newcastle and Tennent-Caledonian (a subsidiary of Interbrew).

As a result, Scottish ales fell into much greater decline than English ales. But thanks to the vigorous efforts of CAMRA, and the enthusiasm of a small but growing group of ale brewers, cask beer is beginning to make a comeback, so much so that ale is now stocked in some of the most popular bars in Aberdeen, Edinburgh and Glasgow. The revival also includes the return of typically Scottish names, such as “light” for lightly hopped ales, “heavy” for standard bitter ale, “export” for stronger ale and “wee heavy” (roughly translated as “rich - drink little by little”) for a “punchy” beer similar to “old” ale. Many resurrection ales have the word "shilling" on the label: there are 60-, 70-, 80-, and 90-shilling ales. This is a relic of something that existed in the 19th century. traditions of setting the price of beer depending on its strength. That is, a “light” beer can be called 60 shilling - and so on as the strength increases. A Wee Heavy would be a 90 shilling beer under this system.

Edinburgh's Caledonian Brewery is leading the revival of Scottish ales. In 1987, when its previous owner closed the plant and the business was bought by a handful of enthusiasts, Caledonian began a hard-fought battle for survival - and won, thanks to the impeccable quality of its products and its unwavering loyalty to traditional methods and ingredients. The brewery uses copper wort kettles heated over an open fire, which ensures a vigorous boil (according to the head brewer, his ales are not “simmered”, but - as they should be - boiled with hops). The bitterness index of Scottish ales rarely exceeds 30, but Caledonian products are quite hoppy thanks to the generous use of Fuggle and Golding hops, which give the ales an appetizing aroma and citrus taste.

3.9 percent Deuchar's IPA(16 chroma, 25 IBU) is a loving recreation of the version of India Pale Ale that was once produced by the now defunct R&D Deuchar. Deuchar's IPA is made with Pipkin pale malt, a small amount of crystal malt, and hopped with Fuggle and Golding. The peppery-hop aroma of the beer is successfully balanced by biscuit-malt and lemon notes; juicy malt, tart hop and fruit components are felt in the taste; The long, refreshing aftertaste is dominated by hop bitterness and a fruity flavor reminiscent of lemon candies.

Numerous prizes at Scottish brewing competitions became intermediate stages for Caledonian on the way to the highest step of the podium - the absolute title of “Best Beer in Britain”, received in 2002. Ale Eighty Shilling(“80-shilling” - 4.1% ABV) - a typical representative of the magnificent Scottish “heavy” of the 19th-20th centuries. The composition of the grist is very complex: light, crystalline, amber, chocolate and wheat malts. Hopping is done with Fuggle and Golding hops (26 color units, 35 IBU). This beer has a rich aroma of malt, hops and tart berries, and the taste, due to the presence of dark malts, has a chocolate tint. Caledonian is a leader in the organic beer market. It's about the brand Golden Promise(5.0% ABV, 19 units on the color scale, 51 IBU) - beer with a pronounced floral-hop and juicy malt bouquet, orange flavor and a harmonious malt-fruity-hop aftertaste. Contrary to the name, among the ingredients used in its production there is no Golden Promise barley - for lack of a sufficient amount of it. However, the brewery has partnerships with many farmers and distillers who supply it with the finest Scottish malting barley.

Another Scottish brewery that “cultivated virgin soil” for many years and finally achieved success in the field of ale production was the Belhaven company from the city of Dunbar. The brewery is located in great place, on the coast, not far from the border with England, in the premises of an old malthouse. The brewery's repertoire includes a whole range of traditional Scottish ales, ranging from 60 to 90 shillings. Belhaven Eighty Shilling(“80-shilling” - 4.1% ABV; 33 on the color scale; 29 on the bitterness scale) is a true Scottish classic: the aroma and taste of the beer has a distinct hint of gooseberry, offset by the peppery-resinous notes of Fuggle and Golding hops.

Excellent examples of this style are produced by two more companies near the border with England. Broughton Brewery is located in the town of Broughton, the birthplace of writer John Buchan. The main brand of this brewery - Greenmantle Ale ("Green Blanket") - is named after one of the adventures of Richard Hannay, described in the novel "Green Blanket". They also brew the strong Old Jock (6.7% ABV; 32 IBU) and the traditional Broughton Oatmeal Stout (3.8% ABV; 28 IBU) with added oats, giving the beer a nice creamy sweetness that balances out the somewhat astringent flavor of the roasted barley. .

Traquair House, based near Peebles, produces Traquair House Ale, (7% ABV, bitterness 35 IBU), brewed with light malt with a small amount of black, hopped with Golding'oM from East Kent (a variety of hops grown specifically for the company ).

Microbreweries in Scotland became the new wave of breweries; one of the most successful belongs to the Englishman Ken Brooker. He came to Scotland as a sales agent for the Ford Motor Company to sell cars, but one day, deciding that he was already skilled enough in brewing to turn his amateur home skills into a commercial channel, he went ahead and built the Harviestoun brewery in the city of Dollar. It now supplies beer to 70 outlets in Scotland and uses wholesalers to expand its distribution. The brewery's assortment includes: Brooker's Bitter & Twisted(3.8% ABV) - golden beer with a fruity and hop bouquet; Ptarmigan(4.5% ABV) - an ale with a rich malt flavor, more than the previous one, similar to traditional Scottish heavy ones; And Schiehallion(4.8% ABV) is a rare representative of the class of barrel-matured lagers in Scotland. To hop his beer, Brooker, either by accident or as a joke, chose his own “namesake” - the German variety Hersbrucker (“Hersbrucker”). The brewery's products have so often received the title of "Best Beer in Britain" in various categories that, when the winner's diploma was awarded to Brooker for the fourth time, someone in the audience quipped: "Give him a diploma with an open date!"

In 2003, Bitter & Twisted won the title of absolute champion among the winners of all categories of the “Best Beer in Britain” competition.

One of the northernmost breweries in Great Britain, located on the Orkney Islands, also belongs to an Englishman - Roger White. Orkney brewery produces ale Raven Ale("Raven" - 3.8% ABV), stout Dragonhead Stout(“Dragon Head” - 4.1% ABV), beer Dark Island("Dark Island" - 4.7% ABV) and Skullsplitter(“Golovokol” - 8.5% ABV). All of them have a complex bouquet with harmoniously balanced fruit and hop components.

A remarkable Fraoch- ale in which heather is added along with barley malt. Hundreds of years ago, adding heather to beer was a common practice - it successfully set off and enriched the taste of not particularly high-quality barley grown in the mountains. Bruce Williams, owner of a home brewery in Glasgow, found a woman who was able to translate a recipe for heather ale from Gaelic.

Fraoch is brewed for it by Maclays Brewery, using ale, caramel (Carapils) and wheat malts, ginger and 12 liters of heather per brew. Part of the heather is added to the wort kettle, the rest is added to the hop selection vat, where it acts as a filter for the hopped wort. Fraoch is produced in two versions - 4.0 percent cask and 5.0 percent bottled. It has an invigorating heather aroma with a licorice undertone, a dry herbal taste and a minty-fruity aftertaste.

SCOTTISH BEER PRODUCERS

Belhaven Brewery Co, Dunbar, East Lothian EH42 1RS.

Broughton Brewery, Broughton, Biggar, Lanarkshire ML12 6HQ.

Caledonian Brewing Co, Slateford Road, Edinburgh EH11 1PH.

Harviestoun Brewery, Dollar, Clackmannanshire, FK14 7LX.

Heather Ale, Strathaven, Lanarkshire, ML 10 6BB.

McEwan and Younger, Scottish & Newcastle Breweries, Fountain Brewery, Edinburgh EH3 9YY.

Orkney Brewery, Quoyloo, Sandwick, Orkney KW16 3LT. Traquair House Brewery,

Traquair House, Innerleithen, Peebles-shire EH44 6PW.

What do we know about ale? Some believe that this name is a synonym for the word “beer”. Others believe that ale is a type of barley foamy drink. And some are also sure that Stevenson’s beautiful ballad (translated by Marshak) is about Irish ale. Remember: “And he was sweeter than honey, drunker than wine...”? Stevenson describes that this ale was brewed by dwarves in caves made of mountain heather. What was it really like? Let's find out about interesting story ale - a traditional Irish and Scottish drink. Can we try it here? What types of ale do he have in his homeland, and in other countries where the brewing culture is traditionally developed?

History of the drink

Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) malt and water. But it wasn't always like this. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they brewed it without hops. The process of making the drink did not take as much time as it does now. Malt without hops ferments faster, but the drink turns out sweeter. To add that much-loved bitterness and balance the taste, hops began to be added to beer. But this plant was not known until the 15th century, when it began to be imported from Holland. In relation to the new drink, brewed with the addition of hops, the word “beer” was used, and to the traditional one - “ale” (ale). In addition to technology, it also differs from the familiar barley drink in taste. British, Scottish and Irish ales were known. But now it is also brewed in Belgium and Germany.

Technology

We will not go into unnecessary details here. Let us trace only the general production scheme. Unlike lager, which is bitter, still is not pasteurized. The sweetness of the malt (sprouted and fermented grain) in the ancient drink is balanced not by hops, but by a mixture of spices and herbs called gruit. It is boiled in wort. When cooked, yeast does not sink to the bottom, but floats on the surface. Irish ale is left to ferment at room temperature 15-24 degrees C. Lager is kept cool (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. That's why ale is called top-fermented beer. But even when bottled in barrels, this drink never ceases to ripen. A little sugar is added to it to resume the fermentation process. Both its taste and strength change depending on how long the drink plays. Then it is bottled to stop the process of alcohol accumulation.

Beverage characteristics

At such a high temperature, the fermentation process is faster than the same lager, and much more violent. Without the bitterness of hops, with the addition of herbs, the drink turns out sweeter, with a rich fruity taste. It can be the aroma of prunes, banana, pineapple, pear or apple. As a result of the fact that the drink is left to mature in barrels, it actually becomes “boozier than wine.” How strong is Irish mute? This, as in wine, depends on the period of aging. The porter, so named because longshoremen loved it for its strength, contains 10% alcohol. And in barley wine - all 12. At the same time, there are weaker drinks: soft or light ale (2.5-3.5%). But what is typical for this type of beer is that it is sweeter and does not taste bitter. And its consistency is thicker and richer than a traditional intoxicating drink.

Varieties of Irish ale

The drink has become so popular among the people that it would be strange if its recipe remained the only one and unchanged. Soon the real, traditional beer, which, by the way, is poured without pressure from above, unlike regular beer, was followed by other varieties. Among them, dark Irish ale should be noted. This is the world famous Guinness. Named after its founder, a Dublin entrepreneur, this stout gets its coffee color from the addition of roasted barley grains and caramel malt. It is also called an especially strong porter, although it contains about 7% alcohol. Kilkenny, an Irish red ale, is also very popular. It has a full flavor and rich ruby ​​color. It got its name from the small Irish town where the Abbey of St. Francis is located. Local monks have been brewing this beer since the 18th century. The strength of the drink is about 4%, and the interesting color is achieved by adding a small amount of specially processed caramel malt.

Irish ale in continental Europe

In those countries where brewing traditions are rooted in the distant past, it is also customary to make ale. After all, the use of hops is a German innovation. In Belgium, the monks of the Trappist order got along just fine without it since the early Middle Ages. However, over time, brewers began to experiment, adding hops, barley and wheat malt, yeast and even juices to the drink. This is how such varieties of ale as Rhenish Kölsch (a light, foamy drink) were born. Altbier (literally translated as “old beer”) is also very popular in Germany. It is brewed in Dusseldorf. Belgium is able to seduce with beer even those who claim that they cannot stand this drink. One has only to try “Scream” and “Trappist Fathers”, “Double” and “Triple”, with the aroma of raspberry, banana, cherry...

Ale in Russia

In the Altai Territory, in the village of Bochkari, Irish ale has also recently begun to be produced. Reviews from those who have tried the authentic product say that the Russian drink is similar to the original. The first sip gives a false impression of a bitter taste, but from the second the fullness of caramel sweetness is revealed. Creamy toffee aroma, copper-amber color, not too much foam. At the end there is no bitterness, but only a slight taste of roasted grain. Reviews claim that this beer is easy to drink. It gives the overall impression of a moderately fermented drink. This is what it is - a Russian beer called “Irish Ale”. How many degrees is it? The alcohol content is quite noticeable - 6.7 percent.

Food prepared with your own hands is tastier and healthier than that bought in a retail chain. This applies to drinks, canned foods and others.

Homemade beer

The history of beer consumption begins with ancient Egypt. Nowadays, beer has become one of the main low-alcohol drinks. But this drink for sale in stores is made using an accelerated procedure from concentrate. In order to extend its shelf life, preservatives are added to beer to kill the taste. If beer is your favorite product, then you can spend some time and other resources to prepare it at home.

Brewing equipment

To make your own beer you will need:

• an enameled or stainless steel pan with a capacity of 30-50 liters;
• a chiller or, more simply, a coil necessary for cooling beer;
• a container with a water seal of appropriate volume for the fermentation process;
• thermometer;
• mill for grinding barley or rye malt;
• accurate scales.

Brewing Ingredients

To make beer at home, you need the following ingredients:

• malt;
• hop;
• Brewer's yeast.

And, in addition to all the ingredients, it requires a lot of patience. Although you can prepare malt yourself, if possible it is better to purchase it at the store.

Brewer's laboratory

In order for yeast (which is a living organism) to germinate well, sterile conditions are necessary. Therefore, it is necessary to create sterile conditions using laboratory glassware. You will need hoses and brushes for washing bottles. Glass test tubes, flasks, stands for flasks with a round bottom are required. Brewer's laboratory can be replenished with necessary items in our store.

Homemade moonshine - a pleasant meeting

To distill moonshine at home, you need to purchase moonshine stills, for example, in our store. The store offers all kinds of devices. Here are devices with two and one steam chamber, copper devices. They also have different volumes.

Items for making wine and canning

To make wine you will need oak barrels different capacities. All products are made from oak that has been dried. There are barrels with a capacity from three to twenty-five liters. Our barrels will allow you to age wine in them, which will have a delicate taste. It will be stored in them for a long time.

For canning in jars, the household must have autoclaves with heating elements. Autoclave heating element will allow you to effectively process jars when preparing and canning berries, meat, vegetables, and other products at home.

Home-prepared beer, wine, and other drinks and products are always of excellent quality

This preparation requires patience. In addition, you will need brewing equipment, other items that can be purchased from us. Our managers are ready to advise upon your first request and help with the choice brewing ingredients, complete the purchase and deliver the purchased items.

Dark ale is a strong beer that is brewed using barley malt and a herbal mixture using top-fermentation. For this drink

Characterized by a pronounced fruity aroma and taste, combining sweetness and slight bitterness. Popular varieties of ales are porters and stouts.

Today, dark ale beer is produced in Scotland, Ireland and Belgium. Depending on the country of origin, each of them has its own characteristics.

Irish dark ale

Irish dark ale beer is a strong and at the same time soft drink, with a pronounced wine flavor and caramel aroma. It is brewed from thick, high-density wort. This beer is characterized by a rich ruby ​​hue and high alcohol content, which does not spoil the taste.

Belgian dark ale

Belgium is considered one of the capitals of brewing, therefore, speaking about beer, one cannot fail to mention Belgian dark ale. It has been brewed here since the days of the monastic abbeys, and many traditional recipes are followed in the production of ales today.

This beer has a sweetish aftertaste, as well as fruity, spicy and caramel notes. The color of the drink varies from dark amber to deep brown. When pouring Belgian dark ale into a glass, a rich head of foam forms.

Scottish dark ale

Another type of this beer is Scottish dark ale, which is brewed in the northern regions of the kingdom. It has a very rich dark color, a pronounced malt flavor and aroma with smoky and roasted notes. This drink tastes similar to English bitter - it also has woody notes and a slight sourness.

Scottish ales come in different strengths. There are several types:

• Light – alcohol content 3-4%.
• Heavy – alcohol content 4-5%.
• Export – alcohol content 5.5-6%.
• Strong Scotch Ale – alcohol content 6-8%.

You can try authentic dark ale and enjoy its deep and rich taste by visiting specialized beer restaurants, such as the Kriek brasserie.