Useful Tips

Black and brown: learn to pour multilayer beer

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The legendary Irish beer has become a symbol of this country. For two centuries, almost nothing has changed in the taste of the porter. Consumption of Guinness beer on church holidays has become a tradition in Ireland. Saint Brigitte brewed ale to several churches, and Saint Patrick himself had a personal brewer. To date, only a few factories brew it. The oldest of these is the St. James's Gate factory, which is located in Dublin.

This foamy drink has a number of characteristics known throughout the world. And the key one is dark color with a ruby ​​red tint. Roasted barley gives the beer a burnt smell. The taste is slightly bitter with a long finish. Like any other alcoholic beverage, it contains a small percentage of alcohol. The fortress is in the range of 4.1 - 8%. An unusual highlight of beer is the presence of a ball filled with nitrogen. Why it is needed will be described below.

History reference

The founder of the brewery was Arthur Guinness (Arthur Guinness). His father brewed ale from Archbishop Arthur Price. The son helped his father and gained experience. He subsequently leased a brewery in Dublin. Nobody believed in his venture and therefore leased it for several thousand years at a small amount of annual payments. But Arthur did well. Since 1769, his drink was bought in England. The dark porter with dense foam already became the hallmark of the future brand. In 1799, the brewery began to brew ale.

Cooking technology

Unlike many other types of Guinness beer, it only takes two days. The starting products for cooking are:

  • barley,
  • malt,
  • hop,
  • special yeast
  • spring water.

In fact, brewers also like to talk about the secret ingredient from Guinness, but, of course, all this is part of marketing. During cooking, barley grains are ground. Then they add warm water and are subjected to treatment with a steel press, in the form of a cylinder. After this, barley is filtered by a sieve and hop and malt are added to it. This whole mixture is heated to a temperature of 90 ° C. Then the mixture is cooled and special Guinness yeast is added to it. For some time they roam at room temperature.

At the last stage, after the beer has finished up to the desired degree, it is treated with carbon dioxide or nitrogen. Previously, beer was added for this, which has already settled. Then it is packed. Canned and bottled forms are most common in the world.

Nitrogen capsules

Having bought a can of Guinness beer, you can find it in a can weird ball with a hole. This capsule with a diameter of 20 mm is not a defect and not a gift. It is added specifically so that the drink retains its original taste. After all, it is transported over long distances. Beer with a nitrogen capsule is a great scientific invention of Britain in the second half of the XX century. The capsule is called "Floating widget".

Regular beer always contains a small amount of carbon dioxide. As a rule, it accumulates on the top of the jar while it is closed. After opening the package, all the gas quickly goes outside. Thanks to this, a foamy hat holds for some time. But gradually it subsides. A simple question arises: how to keep the hat in beer for as long as possible?

Guinness specialists decided to use nitrogen. Due to this, the volume of carbon dioxide has become possible to reduce. But nitrogen has one problem: it does not dissolve in beer itself, but all comes to the surface. After opening the cans, foam does not form. To avoid this in nitrogen beer, special capsules are used.

Operating principle

The ball has a small hole at the top. Before closing containers with beer, it is added at the stage of full filling of the can. Then immediately closes the jar. The ball creates excess pressure in the bank and part of the beer is poured into it. During the opening process, a significant pressure drop occurs. Gas displaces beer in a can. Stirring the nitrogen promotes the release of carbon dioxide and produces a beautiful and persistent foam. It is stored for a long time.

This technology was applied in 1989. At the end of the 20th century, a royal award was presented for it. Summing up, it should be said that the ball with nitrogen is designed to displace carbon dioxide at the moment of beer opening, due to which a stable foam cap is formed, which lasts for some time. In addition to the main function, the ball can make a sound. If you hear a knock when buying a can of beer, then you should not be scared. This means that you are lucky and the bank got with real guinness, not fake.

Types of beer

Guinness Irish beer brand itself owned by Diageowhose head office is located in London. It is produced in many countries of the world and has almost a couple of dozen different varieties. It is most often sold in such containers:

  • aluminum cans
  • glass bottles,
  • 30 liter kegs

The most common variety is can beer. Guinness beer varieties, draft and original, are sold in such stores in domestic stores.

Guinness Original is the company's most famous beer brand. It was she who brought worldwide fame to the brand. Its strength is 4.8% at a density of 12%. It uses roasted barley malt. Yeast top fermentation saturate it with a rich taste. The drink has a dark brown color. There is even a plant in Russia that produces this type.

Guinness Draft (Guinness Draught) is a dark ale. Its strength is 4.1 - 4.3%. A distinctive feature is a large foam cap. Drinking it is only very chilled. Very similar to draft hop drinks. Guinness Bitter beer is a very bitter original look. Made in accordance with the traditions of English brewers. Its strength is 4.4%. Stronger ale Guinness Extra Smooth has a mild flavor. Its strength is 5.5%. It is customary to serve Cold Draught Stout grade chilled to a temperature of 3.5 ° C. It is believed that it is so specially cooled to hide the strong bitterness of the drink. The percentage of alcohol in it does not exceed 4.3%.

Rules for pouring and drinking

A whole ritual has been made from the pouring procedure. At Guinness, beer should be poured into glasses in the shape of a tulip, the volume of which is one pint (about 0.56 liters). Pour it in two stages. At the first, by tilting the glass at an angle of 45 °, the glass is slowly filled three quarters along the wall. After this, wait until the foam rises. Then, the remaining part is poured with a strong pressure through a special mesh to create a plentiful foam head. Pour the drink should be chilled.

The process itself should take almost 2 minutes: 119.53 seconds. It is difficult to understand how, in manual filling, the hundredths of a second are counted, but one thing is clear - this action is part of an older tradition. Now it is being promoted as an element of the Guinness beer consumption ritual. Recently, the new FastPour technology has even been created, according to which a pint is poured in 25 seconds. The foam is created using ultrasound. The Japanese liked it, but in the UK I did not like it.

Where did this tradition come from?

It used to be in pubs pour beer into glasses not completely and let it settle. Of course, they poured into three quarters. At the same time, the drink was exhausted. Then, when they were supposed to start drinking, a fresh portion was added to the glass. The result was a foamy cap. The angle of 45 ° is explained by the fact that Arthur Guinness suffered from a cross and therefore kept the glass at that angle. Be that as it may, but in addition to taste, beer has its own cult and history.

How to do it

  1. Fill a pint halfway with pale ale,
  2. Swim the Guinness from above, slowly pouring it over the back of a spoon to fill the glass.

Travel Tip: If you are going to Ireland, then you need to not place an order for Black and Tan at the pub. Instead, ask your Guinness directly from the tap. The same etiquette rule applies to the Irish car bomb.

The trick to creating beer layers

There are two elements that make multilayer beer drinks successful:

  1. The density of two beers.
  2. Slow, indirect fill.

The density of beer. Like any layered drink, one liquid will only float on top of another if it has a denser density (or specific gravity) than the liquid at the bottom.

Since beer does not look like liquor, any beer can have a different density than another, even if they have the same style. Not all stouts will swim at the top like Guinness (although most will), and not all pale ales are as heavy as Bass Pale Ale and can withstand the weight of Guinness (again, many will).

If you want to try different brands of beer, you may need to experiment to find successful combinations.

Slow, indirect pouring. Again, taking lessons from multi-layer cocktails and shots, a multi-layer beer drink will only work if poured. Pouring your second beer in the usual way (tilting the glass and pouring to the side) will not work if you want it to float on top of another.

We need to block and slow down the bay of beer, and therefore we need a spoon. Turning over any spoon and pouring beer behind it, the flow is interrupted and distributed. This gentle pouring method allows the two liquids to remain separate when they come together in glass.

To get the perfect bay, you will need to practice. However, this is not a bad practice, so enjoy a few of these “beer dishes” and take your time.

More layered beer drinks

Black and brown are not alone in the world of layered beer, and there are many other combinations that work. The technique is the same for all these popular drinks, only beer has changed.

Hint: In general, a drink with a “black” in the title will appeal to Guinness, although such dead ends can work just as well.

  • Black and blue - The blue moon is crowned by Guinness.
  • Black and brown - Newcastle Brown El led Guinness.
  • Black and gold “A heavy cider, like an angry garden or a magner topped by Guinness.”
  • Black and red - Raspberry lamb coated with chocolate. Or the Irish Red Killian led Guinness.
  • Black and orange - Pumpkin ale is crowned strong.
  • Black and white - Any light beer topped with strong.

For more layered beer tips and recipes.

If you really want to take your layered beer experience to the next level, I highly recommend checking out The Perfect Black and Tan. This website is designed to enjoy beer and has an impressive number of beer combinations that can be layered. They even have a section filled with a triple layer of beer, which is quite impressive.

Another thing I really like about The Perfect Black and Tan is that they developed a tool for enjoying beer. “This device looks like a stopper for your kitchen sink and makes pouring beer even easier than a bartender trick. If you like layered beer, it's worth the investment.

Buy Perfect Black and Dance in a Beer Instrument on Amazon. com

Guinness in Russia Edit

In honor of the celebration of the 250th anniversary of Guinness beer, the Heineken group of companies in Russia began production of the Guinness Original stout in St. Petersburg at the United Heineken Breweries under license from Diageo. Prior to that, Heineken was an official importer and distributor of Guinness beer in Russia. Since the beginning of spring 2009, Guinness Original beer has appeared in retail outlets in a bottle and can of 0.5 l.

In the Russian market, Guinness Foreign Extra Stout was unable to gain significant positions (according to various estimates, from hundredths to tenths of a percent), most likely due to the “natural flavoring additive“ Guinness Aromatic Extract ”, which beer lovers are prejudiced about. This concentrate was developed in 1962 by the company's scientists Lawrence Hudson and Owen Williams, originally under the name “Concentrated Mature Beer” (modern name “Guinness flavor Extract”), and was first used in 1968 in Mauritius. In Russia, in connection with the Federal Law of the Russian Federation dated July 18, 2011 N 218-ФЗ, it is produced as a Guinness Original Dark beer. This is indicated by the inscription on the label.

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