Tastes and styles

Hefeweizen

Wheat has been recognized by mankind since the Neolithic era. This cereal - one of the first cultivated cereals, which began to be used in brewing. This style of beer is most popular today in southern Germany and Bavaria. The highest percentage of production of wheat beer are from these areas.Hefeweizen is a top-fermented beer with a fairly short maturation and light hopping. A special place in the formulation of beer is wheat. The light color of beer varies from straw to piercing Golden, sometimes even amber. The foam has a high density, stable, lush. Sometimes there is a little yeast sediment in the unfiltered varieties. Filtered types of beer from wheat are absolutely transparent, without any precipitation.
The aroma is multifaceted, but balanced and harmonious. The following notes may be present: spicy, citrus, wheat, fruit, grain, yeast. Most often, the presence of a hop component in the aroma is not contained or poorly expressed. The strength of alcohol takes values from 3 to 7.5%. The taste of beer is quite soft, sweet, velvety, grain with possible citrus acidity. There may also be wine and vanilla notes in the taste. Carbonation, directly, high. There is an invigorating and refreshing aftertaste of beer.

Dunkler Bock

Dunkler Bock (another name Dunkles) - a kind of beer that originated in the small German city of Einbeck, which was famous for its Breweries. Surprising is the fact that its name Bock owes the city in which it appeared, but many mistakenly believe that the name comes from the German word "Bock", which means "goat". Thanks to this fact, many marketers and brewers have the image of a goat on the labels, logos and billboards of this beer.In the 17th century this style of beer found its fans in Munich, thanks to one brewer, who brought the recipe from Inubaka.
Beer is clean and transparent, without sediment. The color is deep, ranging from rich copper to dark chestnut. Foam is high, thick and resistant cream-cream color. It has a rich and bright aroma of bread, cereals, fruit, malt and yeast. The taste is pronounced, harmonious, rich. The taste is smooth, velvety, sweet caramel, malt. Allowed fruit, chocolate, nut, yeast notes. Possible subtle Browning. Hop taste is often light and imperceptible. The aftertaste is characterized by dryness. Alcohol strength is, on average, in the range of 5.5%-7.0%.

Pilsner

Local authorities In the Czech Republic, in the city of Pilsen, decided to build a new brewery. Joseph Groll – a real guru in the field of brewing was invited here for the post of chief brewer. The brewery Navali Plzeňský Prazdroj, and the main brewer Josef invented a completely new variety of foam, which became a real sensation in the field of brewing. This style of beer was named Pilsner in honor of the Czech city of Pilsen. Pilsner has a number of distinctive properties: water, for cooking, is taken exceptionally soft, with a very small volume of dissolved mineral particles.
The color of beer can vary from light honey to rich gold, pure, transparent, crystal. The foam is creamy white, thick and lush. The aroma can be defined cereal, malt, grain, floral, spicy, hop components. The taste is dominated by freshness, bitterness, malting, hops. Allowed cereal, grain, floral notes. The corresponding carbonation varies from medium to intense. The fortress is in the range of 4.2 to 6% alcohol. The recipe allows in some cases the addition of corn flakes.

Zwick'l

Zwick'l is a traditional German type of beer today. Zwick'l is a sparkling variation Kellerbier from Bavaria (translated from German. "Keller" —funeral beer). This beer contains a little less alcohol and hops. The share of alcohol is often less than 5 %. The word of Zwickelbier originated from the German word "Zwickel", which in translation - "tap sampling", located on the edge of the barrel or other container. The crane is necessary in order to be able to remove samples from the foam and evaluate the fermentation process. Penn's Zwick'l is first welded brewers-fans of Franconia. This beer was taken not to filter or pasteurize. The unique fermentation process of Zwick'l foam is characterized by the fact that the beer container is sealed with a stopper only in the last stage of the fermentation process. This fact allows carbon dioxide to mix more intensively with beer. The result is a more sparkling beer than the traditional funerary foam. This style of beer is very rarely exported. Therefore, this drink can be found only in Germany, and in the nearest countries bordering Germany.
The color is rich, deep, dark. Alcohol strength ranges from 4.5% to 10%. The color of the foam varies from creamy white and darker. The foam is characterized by high density and stability. The aroma is pronounced malt, coffee, chocolate and caramel notes. Wine notes, caramel, nuts, iris, baked fruit, coffee, chocolate are allowed in the taste. Bitterness is often pronounced. The texture of the beer a fairly dense, slightly chewy.

Dunkel

Dunkel is a classic dark lager from Germany. In the first beer was brewed in Bavaria, today it is made in other German territories. Dunkel – this is the first style of beer, which was certified and registered under the Bavarian beer purity Law of 1516. Experts agreed that Dunkel was the progenitor of many other German Beers.The taste of beer is smooth, soft, pronounced and very delicate. The texture of beer is very dense, oily, often viscous. The color of the foam is allowed from creamy to brownish. The color of beer varies from bright chestnut to copper with an amber tint. The aroma and taste of foam is very powerful and malty. There are caramel notes. Hop tones are little or no. Vanilla, nut, rye, spicy, tart, coffee and wood notes are allowed. The strength of the drink varies from 4.2 to 5.6% and rarely exceeds 6%. Recommended supply temperature 8-12°C.