Wheat unfiltered white beer. Unfiltered beer is a source of good mood and nutrients
No one can name the exact date of the invention of wheat beer. However, references to such a drink are found as early as the first century AD. And although it did not receive mass distribution, it was still brewed over the next centuries, mainly in Germany (Bavaria). In the Middle Ages, this type of beer was even banned. Since wheat was used as a primary product for its manufacture, which was vital for food, and its yields were far from always so high that one could afford such a luxury. And in 1548, Baron Hans Degenberg received the first "patent", which assumed the exclusive right to produce this type of beer. It is this man who is considered the ancestor of modern white beer.
However, later it found its admirers in other countries, and today we can find wheat beer made in various parts of the world.
Initially, the German Weissbier or Weinzebier was made only from wheat malt and the name itself meant "wheat beer" or "white beer". It was called white because the beer was not purified from yeast, which gave it a cloudy white color. And only later this type of beer began to be purified. At the same time, of course, the taste qualities also changed, which did not always suit lovers of white beer. Therefore, today's brewers make both white and refined wheat beers. And they should be discussed separately.
Unfiltered wheat beer - the official appearance of wheat beer dates back to the sixteenth century, when the Bavarian dukes issued decrees that from now on, beer varieties are separated not just by the color of the final product, but by the raw materials from which it is made. So everything that was made from barley was called lagers, and beer made from wheat malt was called ales. However, at that time there was confusion between the two German names Weissbier and Weinzebier (the first of which stands for white beer, and the second for wheat beer). And only by the end of the nineteenth century this confusion was put to an end and the two concepts were separated. In modern brewing, wheat beer comes in both dark and light varieties, but unfiltered wheat beer is more common - the one that is not purified from yeast - Weissbier. This beer is distinguished by a very complex flavor bouquet. To this day, many tasters argue over the definition of the exact taste of this drink. Unfiltered wheat beer has a very pleasant sour taste with a barely noticeable hop bitterness (please note it is pleasant, not peroxide). The aroma of this beer is generally difficult to describe. Many note the individual notes of green apple and prunes contained in it, vanilla and cloves add spice to its aroma. The Germans prefer these types of beers with yeast sediment. Therefore, even the bottle-aged beer contains a special type of yeast, the content of which is indicated on the label. It is believed that it is this yeast sediment that contains the most delicious and valuable, which is why unfiltered wheat beer is useful.
Unfiltered white beer has also found its admirers in Belgium. It became so popular that the Belgians themselves began to produce such beers. Belgian white beer is distinguished by its manufacturing technology, in which the beer is brewed from unsprouted wheat (up to forty-five percent) with the addition of barley and oats. Distinguishes such beer pleasant fragrant aroma.
Berlin white beer is distinguished by a special sophistication of taste, which is sometimes rightly called beer champagne, because it has a sharp sour taste, and boils in a glass like real champagne - a magnificent cap of snow-white foam. This beer acquires its unusual taste in the process of secondary fermentation, which involves not only yeast, but also lactic acid bacteria. For this drink, special cup-shaped glasses are used, above which an iceberg of snow-white foam rises. It is also served with the addition of various syrups (sometimes several at the same time), or freshly squeezed lemon juice, but then in a tall glass and with a straw.
White wheat beer among beer lovers is called "summer beer". It received such a nickname due to its lightness, the ability to perfectly quench thirst, as well as its pleasant aroma. Some lovers even call this smell perfumery, with barely perceptible citrus notes.
To appreciate all the charm, unique taste and exquisite aroma that wheat white beer has, you can only taste real unfiltered white beer. "Beerland" offers you several brands of unfiltered white beer. These are the best samples from various manufacturers that can win your heart as a true beer lover and make you a fan of this unusual and very healthy drink!
The heat has come, which means it's time to talk about white beer - one of the most refreshing drinks in the heat and good for digestion. At the same time, let's pay attention to the features of this clearly underestimated drink.
1. White beer is wheat beer
Wherever you order white beer, whatever it's called, remember that white beer is almost always identical to wheat beer. It is always lighter than other ales and has a characteristic hazy hue. Brewers use barley malt and unmalted wheat as the basis for this drink.
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2. White beer is fruity and refreshing.
Wherever this beer is produced - in Belgium, Germany, the Czech Republic or elsewhere, the "classic of the genre" requires that it has a noticeable fruity aftertaste. Combined with an excellent refreshing effect, it is perceived by lovers of light food and connoisseurs of foamy drinks as more appetizing than any other type of beer.
However, it is worth paying attention to the level of acidity. For example, when ordering the popular German beer Berliner weisse, it is not out of place to ask for some sugar. You may need it to neutralize the too sour taste of this drink.
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3. White beer is usually served in tall glasses.
Thanks to such dishes, the drink can show itself in all its foamy beauty. Meanwhile, the shape of the glass is chosen in such a way that the bubbles of carbon dioxide slowly rise through the drink. This keeps the beer “fresh” longer. In addition, the "correct" glass should have a massive heavy bottom, a narrow middle part and a wide spherical top. They traditionally clink their bottoms, which is why they are made strong and massive. Immediately before pouring, the glasses are washed in cold water so that the drink does not foam so quickly and plentifully.
Source: kenh14.vn
4. White beer is one of the most versatile drinks at meal times.
As with wine, the best culinary beers are more balanced and non-intrusive drinks. Let's say, just as garlic should not "clog" an amazing spaghetti with meat in a delicious tomato sauce, so beer should not "pull" the attention of the consumer. And if this or that sort of strong or dark ale is good only after a plentiful table, then white will always be an excellent accompaniment directly during a meal - from a light salad to meat or fish.
Unfiltered (“live”) beer is loved by gourmets around the world. Connoisseurs say that this drink has a lot of useful properties and is almost completely devoid of the disadvantages of ordinary pasteurized beer: an indistinct average taste without a “zest”, a weak aroma and an almost complete lack of vitamins.
Short story. In fact, we should rather talk about the history of filtered beer - in the old days, all ales were unfiltered, since the technologies for filtration, separation and pasteurization, which will be discussed later, simply did not exist. The modern fashion for live beer is just a return to the roots.
The type of fermentation is very important. In the production of a foamy drink, two types of yeast are used: "top" and "bottom". The latter love the cold and die at room temperature, but the former feel great even at 20-25 degrees Celsius, so traditionally real unfiltered beer is obtained from top-fermenting yeast (called “ale”). Before the invention of the refrigerator, it was very difficult to constantly maintain a temperature of 7-10 ° C that was comfortable for bottom-fermenting yeast, usually such beer (“lager”) was brewed only in winter. At the moment, the share of lager in the world market is about 95%.
Benefits of unfiltered beer The drink contains amino acids, B vitamins, enzymes, magnesium, calcium and other useful substances. In moderation, this beer is recommended for people with impaired metabolism, poor appetite, digestive system disorders, weak bones and joints. Unfiltered and pasteurized beer has a beneficial effect on the kidneys, heart and nervous system.
Features of the production of unfiltered beer
Unfiltered beer is made in exactly the same way as any other: from malted grains, yeast, hops, water and flavorings (depending on the recipe). The only difference in technology is that the drink is not subjected to thorough filtration and pasteurization, which “kill” and remove yeast, so the fermentation process does not stop even in bottles, and unfiltered beer can be stored for no more than two weeks.
The most “live” beer, which has not even gone through basic filtration, can only be tasted at the factory, it is not available for sale. It turns out a rather specific drink with a distinct yeasty taste, which is not commercially successful, so in most cases even unfiltered beer goes through the clarification process (by separation or light filtration).
Separation looks like this: the processed raw material (in our case, beer) is poured into a centrifuge and accelerated to a speed of several thousand revolutions per minute. Under the influence of centrifugal force, all large and solid particles remain on the walls, and the liquid itself is slightly cleaned. The effect of this process is about the same as that of pre-filtering.
Sometimes on the shelves of shops come across unfiltered, but pasteurized varieties. Beer sommeliers claim that these drinks are completely devoid of all useful properties, and therefore cannot be called real live beer. The same reputation goes for beer with preservatives, which remains fresh even after 20-30 days, but the taste is hopelessly spoiled.
Why is beer filtered? A natural question arises: if unfiltered beer is so great, why is filtering necessary? It's simple - to increase the shelf life. When produced in industrial volumes, products are not sold out on the very first day: bottles, cans and barrels (kegs) lie in the warehouse for a couple of days, then they are transported to retail outlets throughout the country and exported abroad. At the same time, the beer should remain as fresh as on the day of bottling, and if the container has been fermenting all this time, the buyer will receive sour mash, and not an invigorating and healthy drink.
The difference between filtered and unfiltered beer
| filtered | Unfiltered |
| Keeps for several months. | Stored 5-10 days. |
| Can be poured into transparent bottles, stored in the light. | It deteriorates from sunlight, it is better to produce in dark glass bottles or cans, store in a dark place. |
| No yeast sediment. | There is yeast sediment. |
| It goes through several stages of purification, the filters trap even the smallest organic particles. | It passes only one filtration, the equipment retains only the largest fractions of fermentation products. |
| It has a less pronounced taste, color and aroma. | It has a rich taste, color and aroma. |
| Contains a small amount of vitamins and amino acids. | The content of nutrients is 10 times higher than in filtered beer. |
| Transparent, no sediment. | Cloudy, visible to the naked eye. |
| Less calories. | More calories. |
Left - filtered, right - unfiltered Types and manufacturers
Wheat unfiltered beer is especially popular - soft enough to smooth out the harsh taste of yeast sediment, has a pleasant taste and aroma. Some doctors and sports trainers even recommend drinking this drink after intense workouts to replenish fluid loss and quickly restore strength due to the carbohydrates contained in beer.
Wheat beer appeared no later than two thousand years ago (and most likely earlier), but has always been inferior in popularity to its dark barley counterpart. Firstly, because of the low strength, and secondly, in the famine years it was a pity to transfer good white grain to alcohol instead of bread. The "father" of wheat brewing is Baron Hans Degenberg, who in the middle of the 16th century was the first to receive a patent for the exclusive right to produce this particular light variety.
Wheat unfiltered beer is always white, other varieties can be any color In the production of unfiltered wheat beer, German, Belgian and Dutch brewers have achieved particular success. The best brands are Erdinger, Franziskaner, Paulaner, Hoegaarden. Some of these producers use special author's technologies - for example, they add an additional portion of yeast to already bottled beer in order to obtain the so-called two-stage fermentation. Another technique involves brewing beer from unsprouted wheat, while the proportion of additives (barley and oats) can reach 55% or even more.
In Russia, the term "unfiltered" can be found on the products of many manufacturers, from Baltika to Ochakovo, but these brands can hardly be considered worthy representatives of the "live" class. If you want to definitely try domestic examples, it is better to find a home brewery or craft production - we recall that unfiltered beer is practically not produced on an industrial scale, because it has a short shelf life.
How to drink unfiltered beer
Unfiltered beer is poured into tall transparent glasses, trying not to provoke too active foaming. At the same time, the yeast sediment is not poured out, but on the contrary, it is carefully added to the glass - the taste is not the same without it. Serving temperature - 5-12 ° C (it is recommended to follow the manufacturer's recommendations).
The best snack for unfiltered beer Gourmets say that light unfiltered varieties have subtle notes of lime, citrus, even blackcurrant and freshly cut grass, so lighter snacks are required for it - for example, cold cuts, croutons with cheese.
The problem of global warming is becoming more pressing every day. Due to the constant increase in temperature on the planet, glaciers are melting and the level of the world's oceans is rising. The situation is aggravated by harmful emissions into the atmosphere, which leads to the formation of ozone holes. It is impossible to be in the open sun, since even a sunscreen with a factor of 80 does not save. However, do not worry! Beer will always refresh you on a hot day. Sure, a regular pale lager does the job just fine, but if you're looking for a really refreshing beer that's flavorful, White Beer is your choice.
This type of beer is much older than many think. In one form or another, it has existed for 400 years. According to history, White beer (Witbier) got its name because it was lighter than the dark varieties traditional for that time (wit means white). However, it is not “white” in the literal sense, this word simply characterizes such a beer well. Traditionally, this wheat variety is hazy, pale, unfiltered and bottle-matured. The brewers use barley malt and unmalted wheat as the base for these beers. Herbs and spices are used to reduce the taste of wheat. Brewers learned how to add spices even before hops, various herbs helped to infuse the sweet taste of beer with complex flavors. Bitter orange peel and coriander are usually used in this role for white beer, as well as other secret spices according to the recipes of various brewers.
Today's White Beer recipe is very similar to the ancient version, except for the addition of hops and modern brewing techniques. Some producers resort to another ancient tradition - to add oats to the must, which gives depth and moderate sweetness to the taste. By itself, white beer has excellent foam, and oats make it even more magnificent. As already noted, hops are added to modern beer, but in very limited quantities, so as not to overbite and kill spices and sweetness. The savory Saaz hops are best suited for this purpose.
The presence of wheat protein, yeast, spices and herbs means a lot of sediment in the beer (which is quite good). This sediment must be shaken and poured into a glass along with the rest of the beer, just as in German unfiltered wheat beer. This is the only way to fully experience the taste of White Beer. Of course, it is up to you to decide whether to do so or not, but by leaving a residue in the bottle, you are depriving yourself of the fullness of taste.
Examples
Despite the wild popularity of Hoegaarden, produced by one of the largest Interbrew breweries, this beer is not the best representative of the variety. There are other equally worthy examples:
For beer lovers, this variety is much more important than its promotion for the beer market. Despite the complexity of the taste, it is also suitable for “frequent use”, and the cloudy color and hazy history add to the mystique. White beer can be enjoyed at any time of the year, but with the onset of summer, the enjoyment is a hundredfold greater.
Unfiltered beer in kegs cannot, in fact, be "unfiltered". This means that this is the beer that has passed only the first filtration. Subsequent filtration of beer is necessary to remove the remaining microorganisms from it (mainly yeast). This helps the beer to live for a long time, but takes away most of the aroma and flavor.
This was not always the case, in ancient times filtration was completely unknown, and beer was served in such a “live” form. However, due to its perishable properties, it often made good beer drinkers sick.
When unfiltered beer is fresh, it asks for benefits, not harm. Naturally consumed in moderation, you can count on accelerated fat breakdown, blood pressure stability, lower blood sugar levels, and, of course, do not forget about the benefits of a diuretic effect.
One of the most popular varieties of unfiltered beer is white. White beer is made from wheat and has a characteristic sour grassy taste. White beer and unfiltered are two inseparable aspects of one great taste. This beer is adored by the Germans and goes well with any dishes. In Russia, the most famous White Unfiltered beer is Hoogarden. In fact, if even the most ignorant beer lover is asked about white beer in principle, he will answer - Hogarden. This beer is always in the forefront on the shelves, and most often only gourmets of our country are in a hurry to taste it.
It's no secret that clear-gold tones of Pilsner-type beer, with a mild taste and light hop bitterness, are the standard in our country. And few people risk pampering themselves with such a bright taste of wheat, and even not filtered. However, despite everything, Hoegarden's white unfiltered beer is always stable in our market.
A less popular unfiltered beer in Russia is Krombacher. This beer is of two types, the first is made by top fermentation, that is, Ale. Russians are fans of bubbles in foam, and Ale in this regard is more like an already exhausted beer. But Krombacher Lager is more suitable for our ardor. Cold, cloudy, it has a fresh smoothed taste. He did not receive well-deserved popularity due to a slightly overpriced price, but people who do not spare pleasure for themselves are still in our country.
To this type of beer, Unfiltered, as we have already said, any snack will do. For soft Unfiltered, for example, something bright will do - fried Frankfurt sausages. They give away smoked meats and have a rich salty taste.
Deep bready taste Unfiltered white beer is perfect for dinner. In Germany, this beer would be served with stewed cabbage and pork knuckle in honey sauce. Some prefer to drink this beer with fish products.
Unfiltered beer can also be dark. Straight from the Netherlands An unfiltered strong dark ale with hints of caramel on the palate. In England, such beer would not be eaten at all, but rather “lit up” with some kind of pipe. In general, strong beers go well with cheeses (parmesan, mold and others), as well as barbecue.
There are also dark unfiltered types of beer that are mild in taste. Which are also well suited for dinner, meat or fish.
