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Density
The density of beer is measured as the density of any other liquid relative to the density of water. The density of distilled water at 150°C is taken to be 1.000. Moreover, the decimal point is usually omitted when measuring the density of beer. The density of beer is measured before fermentation begins. This density is usually called the initial density (OG - Original Gravity or SG - Starting Gravity). Typically, the initial gravity, depending on the variety, varies from 1020 to 1160. The density after brewing the beer is called final gravity (FG - Final Gravity or TG - Terminal Gravity). This method of measuring beer density is used mainly in England. To obtain the density values accepted in Europe, the initial gravity of the beer, discarding the highest unit, should be divided by four. That is, a beer with a gravity of 1045 according to the English system has a gravity of 11% (degrees Plato) according to the European system.
Fortress
The strength of a beer is primarily its alcohol content. In most countries, strength is measured as a percentage of volume (abv - alcohol by volume). In the USA, strength is measured as a percentage of weight (alcohol by weight), which generally gives a difference in measurement of approximately 20%. For example: 5% abv is equal to 4% abw. An approximate estimate of strength can be given by knowing the initial gravity of the beer. For the English system, the initial gravity, discarding the highest unit, must be divided by ten, that is, a beer with a gravity of 1045 will have approximately 4.5% alcohol by volume. for the European system you need to divide the number of degrees Plateau by 2.5.
What types of beer are there?
(international definitions)
Here is an explanation of the commonly accepted international definitions of beer categories. The given nomenclature is basic when conducting tastings. We do not provide strict technical characteristics, such as IBU (International Bitterness Units) and the like, although they are used quite widely in international practice.
International light lager - Pilsner beer
Before 1342, all beers were dark or cloudy. This year, at the newly built brewery in Pilsen, Bohemia, golden and clear beer was produced for the first time in the world. This brewery is today's Pilsner Urguell, located in the Czech Republic. This type quickly gained popularity in other beer-producing countries; its best varieties have a weak to medium strength and are highly carbonated. Traditional Czech hops give the beer an extraordinary invigorating ability and a slight bitterness. Even when heavily chilled, these beers still remain smooth, and to show their best qualities, these beers must be fresh. Light lager is the standard international style of beer, from Miller to Heineken. At first, lagers were a bland interpretation of Pilsner beer, but today the differences between the two are often unclear. They are usually less strong as they contain more delicate hops and are bracing in character. In reality, these styles are quite close in trend and thus should be tasted in the same category. According to generally accepted tradition, this category cannot include related varieties such as Dortmunder and Munich Hidles.
International dark lagers
These beers, while the original form of lager, are today's predecessors to light lagers. Their homeland is Bavaria and the areas around it, but today these varieties are widely produced both in Bavaria and throughout the world. This is often all the average consumer knows when they think about dark beer. The best beers combine dry chocolate or liqueur characteristics with dark malts and the tartness and crispness of lager. These beers are brewed in and around Munich and are slightly higher in strength and sometimes have a hint of sweetness on the palate. This category has a narrower definition of "international style", so dark lagers such as Doppelbock and Swarzhier are not included.
Pale ale
Perhaps most easily defined in relation to a related style, bitter beer. At first this quality was a property of English varieties. Bitters are generally the standard beer produced by British breweries. Typically, these beers are characterized by moderate strength and a distinct bitter note, which is determined by a certain hop accent. These beers range in color from amber to copper, and some breweries produce several different bitterings with a maximum strength called Extra Special Bitter (ESB). This species is now widespread in North America. Pale ale varieties tend to be close to the styles of Bitters, and often where Bitters end and Pale Ales begin is determined by individual tastes. Pale ales tend to be stronger and have a more pronounced flavor on the palate. In Britain, these varieties are usually bottled rather than strained or hand-pumped. Many examples have an intense, fruity aroma that can be quite seductive. Despite their name, ales are not light, but have more than an amber tint. The original name referred to this type of beer, which was lighter than the brown and black beers that had died out at the time of its production. Pale ale is more widely exported than bitter beer.
Porter
First brewed in London in the early 1700s. The original name of porter is a matter of debate, but the beer itself was intended to combine the properties of several beers that were popular at the time. Thus, it was the first type of beer to gain national popularity in the British Isles. Heavily roasted, but not as heavily roasted as a stout, they often have a bitter, slightly sour note. In the 1700s in London, this species was first produced by oxidation (the process by which alcohol is converted to vinegar). It often takes years for beer to be stored in barrels to achieve this effect. The high cost of porter has meant that it is often served diluted with fresh beer. this species actually died in 1973, but in the wake of its renewed popularity, a new generation of brewers began its revival. Due to this, and the differing opinions on what constituted a "true porter", different brewers have different variations depending on their interpretation. However, porters are of particular interest to Russia, since similar varieties were produced in the Baltic Republics and are still produced there today.
Dry stout
A category that is closely associated with Ireland and, especially, with Guinness. These beers are very dark, almost black, and have a strong roasted aroma profile and varying notes of bitterness. This is achieved by using malt for brewing, which is dried in an oven until it begins to resemble a burnt slice of bread. These beers are also typically brewed with the same classic top-fermenting yeast used to make ales, resulting in a fruity overtone. These beers are classically served with oysters, although any Irish Stout drinker will tell you that a pint of beer is a meal in itself. Bottled Irish Stout is nitrogen flushed, resulting in an extraordinary white, creamy head. This process can now be carried out in both cans and bottles using the nitrogen "trick". This type, soft, allowing you to drink in large sips, has spread widely throughout the world. Related beers are Sweet Stout (Milch), Oatmeal Stout and English Stout.
Hefeweizen
Weizenbier (or "Weiss" bier in English) comes from Southern Germany, particularly Bavaria, and is brewed with at least 50% wheat. Weizen beer does not undergo the intensive processing typical of lager. Often these varieties undergo a secondary fermentation in bottle, and yeast cultures used for this purpose can impart a spicy, clove-like aroma. Hefe, the German word for yeast, indicates on the label that there is yeast sediment in the bottle. Related beers are Dunkel (dark) and Kristall (clear, without yeast).
Ideal temperature for beer
There is debate all over the world about what temperature is considered ideal for beer. Americans and Austrians believe beer should be kept at freezing temperature, the British at room temperature (or even body temperature), and the rest of the world falls somewhere in between. In Germany, the ideal temperature is 7-9. Beer should not be cooled or heated quickly, as this will spoil its taste. If the beer is cloudy, it means the storage temperature was too low. In this case, before drinking, put the beer in a warm place for a few minutes, and the cloudiness will disappear. If the beer is very cold, it will not form a proper head. If the beer is very warm, it creates too much foam and also has a bland taste.
How to pour bottled beer correctly
First, rinse the glass with cold water - this will cool it to a temperature close to the temperature of beer. Alt and Koelsh can be poured in one go, but Pils requires a certain sequence of actions: first, the beer is poured at an angle until the foam reaches the rim of the glass, while it should be half full. If there is too much foam, set the glass for a few minutes until some of the foam settles. Then continue pouring the beer, holding the glass upright, until it is filled to the line and a head of foam forms. WEISSEN beer is poured even more slowly because it is more foamy.
Beer glasses
Glasses must be thoroughly degreased and rinsed with cold water before use. First, the glass is very quickly filled to half, holding it at an angle so that a minimum amount of foam is formed, then the remaining beer is slowly poured into a vertically standing glass until a foam cap forms. The exception is Weizen beer: beer is poured slowly from a bottle into a glass. Draft beer (from kegs) is a pleasure, but you need to pay attention to the following: if the insulating gasket is separate from the tap, it must be installed first and only then the closed tap is inserted and installed. but even in this case, the glasses must be degreased and washed with cold water before use. After this, they are filled very slowly and carefully, since the pressure is quite high. First, beer is poured into a glass placed at an angle until the foam reaches the rim, then the glass is set aside for a while until some of the foam settles, and then filling is continued. To ensure easy filling and the appearance of the correct head, beer is poured into glasses corresponding to each type, the shape of which has been perfected over many years. Pils, for example, are drunk from relatively small (300-500 ml) glasses shaped like a tulip. Alt and Koelsh - from thin cylindrical glasses (200 ml). Weissbier is made from very tall half-liter glasses shaped like a pipe, and Bavar an Pale is made from huge liter mugs.
To understand why a brewer needs a hydrometer, let's delve into the concept of wort gravity.
Measuring the density of the wort
In short, wort is a water-hopped extract of beer malt. The strength of the beer depends on the initial and final density of the beer wort. To determine the density of the wort, a special device called a hydrometer is used.
The hydrometer is immersed in a container (measured cylinder or test tube) with beer wort before its fermentation, we look at the readings of the hydrometer and record it, we get the initial density of the wort. We repeat the measurement process after the wort has fermented, thereby finding out the final density of the wort. Now we are ready to calculate the strength of the beer, or rather the alcohol content per volume.
Calculating the strength of beer
Knowing the initial density of the beer wort before putting it into fermentation and the final density of the wort after fermentation, you can calculate the strength of the beer. Alcohol is defined as the difference between the alcohol corresponding to the initial gravity of the wort and the alcohol corresponding to the final gravity of the wort. As a result, we get the following formula:
Alc(%)=Alc(P1)-Alc(P2).
For example, the density of the wort when setting for fermentation was 9.85%, which corresponds to an alcohol of 4.75%, and after fermentation the density of the wort was 3%, which corresponds to an alcohol of 1.25%. We get: Alc(%) = 4.75-1.25 = 3.5% - final alcohol content per volume.
STOP! After the beer has fermented, we add sugar syrup to it and put it on post-fermentation for a natural carbonation process. This means that the beer will become slightly stronger after carbonation. To account for this error, we will add another 0.4-0.5% to the final alcohol content per volume. As a result, alcohol content Alc(%)=3.5%+0.5%=4%
Now I think everyone understands that a hydrometer is simply a necessary thing for any brewer, both beginner and experienced.
Below I have provided a table of the correspondence between the density of beer and alcohol, and you can also calculate the final alcohol content using the calculator on the website.
Beer Density and Alcohol Compliance Chart
| Alcohol, % | Hydrometer density | Alcohol, % | Hydrometer density | Density according to the hydrometer increased. scale, % | ||
|---|---|---|---|---|---|---|
| 0,00 | 1,002 | 0,50 | 7,50 | 1,060 | 15,00 | |
| 0,25 | 1,004 | 1,00 | 7,75 | 1,061 | 15,38 | |
| 0,50 | 1,006 | 1,50 | 8,00 | 1,063 | 15,75 | |
| 0,75 | 1,008 | 2,00 | 8,25 | 1,065 | 16,25 | |
| 1,00 | 1,010 | 2,50 | 8,50 | 1,067 | 16,75 | |
| 1,25 | 1,012 | 3,00 | 8,75 | 1,069 | 17,25 | |
| 1,50 | 1,014 | 3,50 | 9,00 | 1,071 | 17,75 | |
| 1,75 | 1,016 | 4,00 | 9,25 | 1,073 | 18,25 | |
| 2,00 | 1,018 | 4,50 | 9,50 | 1,075 | 18,75 | |
| 2,25 | 1,020 | 5,00 | 9,75 | 1,076 | 19,13 | |
| 2,50 | 1,022 | 5,50 | 10,00 | 1,078 | 19,50 | |
| 2,75 | 1,024 | 6,00 | 10,25 | 1,080 | 20,00 | |
| 3,00 | 1,026 | 6,50 | 10,50 | 1,082 | 20,50 | |
| 3,25 | 1,028 | 7,00 | 10,75 | 1,084 | 21,00 | |
| 3,50 | 1,030 | 7,50 | 11,00 | 1,086 | 21,50 | |
| 3,75 | 1,032 | 8,00 | 11,25 | 1,088 | 22,00 | |
| 4,00 | 1,034 | 8,50 | 11,50 | 1,090 | 22,50 | |
| 4,25 | 1,036 | 9,00 | 11,75 | 1,092 | 23,13 | |
| 4,50 | 1,038 | 9,50 | 12,00 | 1,093 | 23,25 | |
| 4,75 | 1,040 | 9,88 | 12,25 | 1,095 | 23,75 | |
| 5,00 | 1,041 | 10,25 | 12,50 | 1,097 | 24,25 | |
| 5,25 | 1,043 | 10,75 | 12,75 | 1,098 | 24,50 | |
| 5,50 | 1,045 | 11,25 | 13,00 | 1,100 | 25,00 | |
| 5,75 | 1,047 | 11,75 | 13,25 | 1,100 | 25,50 | |
| 6,00 | 1,049 | 12,25 | 13,50 | 1,104 | 26,00 | |
| 6,25 | 1,051 | 12,75 | 13,75 | 1,105 | 26,25 | |
| 6,50 | 1,053 | 13,25 | 14,00 | 1,107 | 26,75 | |
| 6,75 | 1,055 | 13,38 | 14,25 | 1,109 | 27,25 | |
| 7,00 | 1,056 | 14,00 | 14,50 | 1,111 | 27,75 | |
| 7,25 | 1,058 | 14,50 | 14,75 | 1,113 | 28,25 |
Now, with a comparison table at hand, you can fully control the brewing process, knowing what you will get as a result. If you decide to take the brewing process seriously, I recommend downloading and printing the table so that you always have it before your eyes.
In future articles, when we look at the brewing process step by step, I will describe how you can influence the strength of beer, although I think you already guessed it yourself.
Good luck with your fermentation process!
It can be very different. Manufacturers offer many variations of this alcohol.
The main characteristics that should guide your choice are: strength and density drink
Why? The fact is that both of these criteria are decisive when questions arise about the richness of taste and the amount of ethyl alcohol.
Is there any relationship between these indicators? For example, should strong beer be dense or vice versa? And how many degrees is there really in beer?
All “beginners”, as well as those who are about to start mastering brewing, are probably wondering what “beer strength” is?
The concept of “fortress” gives an idea of how much ethyl alcohol is in the drink. The strength can vary from 3 to 8%. The “gold standard” is considered to be 4-4.5%. Non-alcoholic beer also has its own strength, but the alcohol content in it is so low that it is comparable to the content of this component in kefir and kvass.
What does the alcohol percentage depend on?
The more sugar in the wort, the stronger the final product will be after fermentation is complete.
However, sugar is not the only factor. Please note:
- quantity and quality of yeast;
- the temperature at which fermentation occurs;
- accuracy of compliance with all nuances of the technological process.
Any violation of the preparation standard leads to the fact that the drink will be more or less strong than planned.
The strongest beer in the world
One day, Scottish brewers decided to set a world record. They brewed a foamy drink, which has no equal in terms of strength (that is, equal among all types of beer - of course, or may well surpass the value achieved by the Scots).
So, the manufacturers set a world record: beer "Snake Venom" has a strength of 67.5%! Of course, the taste of the product does not even remotely resemble beer, but the record holders did not pursue this.
The main thing is that they completely preserved the technology and ingredients, without adding anything extra to their super-strong beer. Just malt, water, yeast, hops - nothing else!
What is density?
The second important indicator for foam is density. The density will depend on How concentrated was the wort? taken for fermentation, that is, how much dry matter it contained. There are concepts of “initial” and “final” density.
The initial one is measured before fermentation. It should range from 5% (for non-alcoholic products) to 20% (for dark, rich varieties). In this case, they use a device called “ hydrometer", plunging it into the wort.
When we buy an industrially produced product, we need to find the inscription on the label: “Initial gravity of beer.” It will give information about what the concentration of the wort was.
Is there a relationship between density and strength?
Both indicators are closely related. The higher the density, the more alcohol there will be in the purchased drink.
Since density, in turn, depends on the volume of sugar-containing substances, it turns out that the beer will be stronger, the more sugar there was in the raw material initially.
Sugar is transformed into alcohol during fermentation. Hence, a lot of sugar – high degree of final product.
Determining the amount of alcohol in beer
When we buy a drink in a store, there is no difficulty in finding out how many degrees the beer is. Just look at the label: manufacturers are required to indicate this information. You just need to remember about the packaging features of Russian and European manufacturers.
According to our law, we cannot prescribe a lower degree than the drink actually contains. Therefore, brewers play it safe and sometimes write a figure that is slightly less than the actual alcohol content. As a result, you may end up buying weaker beer than you would like.
“With them” everything is exactly the opposite. In Europe it is prohibited to indicate a higher degree. Therefore, sometimes the beer you purchase will be stronger than you wanted.
If you brew foam at home, you can judge the final strength based on the density of the drink.
To do this, take measurements with a hydrometer. The higher the initial density, the better. A weak wort will not make good beer. The initial density should be in the range of 5-18%.
If you follow the technology when carrying out fermentation, then as a result you will get beer with a strength of 4 or 4.5%. After fermentation is complete, the final density is measured. She must be less than 2.5%.
If we multiply the density indicator by a factor of 2.5, we get the strength of the finished beer. Example: the final density turned out to be equal to 2. Multiply by 2.5 - in the end we get 5. This is what our beer will be. The calculation is not 100% accurate, but it will show the approximate strength.
The final measurement should be carried out several times. If the number remains at 2.5 and there is no tendency to decrease, and the fermentation process is completed, then some additional actions will be required from you.
We pour the beer into containers and carbonize it, that is, we add substances that ensure the continuation of fermentation. What could serve as such a catalyst? Any sugar-containing products:
- malt extract;
- sugar.
You'll have to be a little more patient: the drink needs to ferment a little more. Then we measure the density again. Less than 2.5? That's it, all the sugar has been transformed into alcohol. The beer is ready.
Density and strength are indicators that sometimes raise a lot of questions, because novice brewers can confuse them. We hope you now have a general idea of these main characteristics of foam.
Perhaps you have invented your own way to determine the strength of the final drink? Or do you know how to bring the strength level back to normal without adding sugar? Write to us - we will be happy to tell all our readers about it!
The main characteristic of beer is its density. This indicator is not an analogue of the percentage of alcohol content in the drink, but it greatly affects the quality of the alcohol. Many people, when choosing a given alcoholic drink, do not even know what criteria are best used to select it for themselves, so it is worth taking a closer look at this important indicator.
What does the indicator mean?
Beer density is the percentage of dry matter in the wort (beer base) relative to liquid. This indicator is measured before the start of fermentation of the raw material. In some cases, a unit of measurement is used, such as Balling degrees, which are expressed in the mass of the extract contained in 100 grams of the finished solution. The Balling degree was proposed as a unit of measurement for the density of beer by the Czech chemist Karel Napoleon Balling back in the 19th century.
When producing alcohol, a hydrometer is used to determine the density of the drink, and on the finished product, all information about this indicator must be displayed on the label in the section with the same name or in the category “extractivity of the initial wort.”
In fact, the taste of beer and its gravity have a close relationship. With a high density of the drink, a brighter and richer taste is always noted than with a lower density. That is why people who understand this alcohol clearly prefer those varieties where this indicator is higher. It should be remembered that when it comes to the density of beer, you should not divide alcohol into dark and light varieties - in both drinks it must be high in order for the taste to be fully felt.
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What does density affect?
The density of alcohol and its strength are not directly related. The percentage of solids rather affects the taste of the beer itself. Varieties whose density indicators are at a low and medium level combine a fairly light and full taste. These beers are great for refreshing drinks. But dense varieties have a taste that opens gradually. It is very bright and rich.
How is density determined?
- To determine density, a hydrometer tool is used. It measures the density of dry matter in the primary solution. Knowing the density of the initial product, the manufacturer has the opportunity to adjust it to influence the further quality of the alcohol. Measurements are taken before fermentation and at the end of the process. To do this, a small amount of beer is poured into a beaker or narrowed glass. The hydrometer is immersed there, waiting for the bubbles to disappear. Before fermentation, the device will show the initial density of the drink. During the preparation of light varieties, it can range from 9 to 10%; for stronger varieties, this figure ranges from 13 to 15%. Gradually, the sugar turns into alcohol, and the density drops, and the device sinks deeper. At the end of the measurements, the hydrometer readings will be about 2% (this is the final density). Before a spill, manufacturers make sure that the instrument readings are stable for two days. The overwhelming majority of these devices are set to a temperature of 20 °C; this fact is important to take into account during measurements.
- The density of beer is determined in another way - in England, the number of dry substances is determined relative to the density of water. Measurements are also carried out before and after fermentation.
Density and strength
Beer strength is the alcohol content in the finished product, which is measured as a percentage or the volume fraction of alcohol. The alcohol content in Russian beer, according to standards, must be no lower than indicated on the bottle. Therefore, the strength of beer may be even higher - this is how the manufacturer insures itself. But European standards indicate not to exceed the specified volume fraction of alcohols.
The strength depends on the initial amount of sugar used. In many cases, the proportion is correct: the denser the beer, the stronger it is. But at the same time, one should take into account the quality of brewer’s yeast, their fermentation conditions and full compliance with fermentation technology, so there is no need to talk about strict dependence. The vast majority of beers have a strength of 3-6% alcohol. When the indicator reaches 12%, the yeast stops multiplying and dies, so it is simply impossible to brew stronger beer by fermentation. To increase the strength, brewers use various tricks: adding champagne yeast or freezing the product to separate the water from the alcohol and thus increase the strength.
The ratio of density and strength is the main indicator of the quality of this foamy alcohol. If, with a high alcohol content, the beer has a low density, this indicates an unscrupulous manufacturer. Knowing the density, you can calculate the alcohol strength. The density should be divided by approximately 2.25. So, beer with 4.5% density has 2 degrees of strength.
frullato.ru
The density of beer is one of the main quality characteristics of this drink. It is indicated on the beer packaging label as a percentage. These may be marked “initial wort gravity” or “initial wort extractivity.” Non-alcoholic beer has a density value of no higher than 5%, light varieties - from 11% to 13%, dark - from 12% to 20%.
Density measurement
Another important characteristic is also indicated as a percentage - alcohol content or its strength. Many people mistakenly confuse these two parameters, but you should pay more attention to them. Typically, beer strength ranges from 4% to 8%. For example, a few well-known varieties for comparison:
- “Zhigulevskoe” has a density of 11%, and the alcohol content is at least 4%
- “Baltika No. 3” - density - 12%, strength - 4.8%
- "Baltika No. 9" - density - 16.5%, strength - 8%
- "Baltika non-alcoholic" - density - 12%, strength - 0.5%
- “Tuborg GREEN” - density - 10.7%, strength - 4.6%
The density of a foamy drink is the amount of dry matter in the wort, which is the basis for making beer. Moreover, it is measured before the fermentation process begins and at its completion. How to measure correctly? There are two main methods known. In Russia and most European countries, density is measured using a device - a hydrometer. It is necessary to start measuring by pouring a small amount of the prepared liquid into a measuring container. Then carefully lower the hydrometer into it and wait for the air bubbles to disappear. The device will show the initial parameter of the drink, approximately 10%.
After some time, the sugar will gradually begin to turn into alcohol, which will help reduce the density of the beer. The hydrometer readings at the final stage of the process will tend to 2%. Next, you need to make sure that the value is maintained for two days, and begin bottling the brewing result into containers. The hydrometer, like many instruments, has a setting to operate under normal conditions, that is, at a temperature of 20°C.
The second method is the most common measurement in England. The amount of solids in beer is measured in relation to the density of water, taken as a unit. It is also carried out before and after the fermentation process.
The influence of beer density on its taste
Fans of the intoxicating drink agree that its density affects the taste. It is brighter and more saturated as its initial value increases and in the opposite direction, respectively. Therefore, true connoisseurs prefer varieties with high wort extract.
By the way, both light and dark varieties come in low and high density.
The main thing is your own feelings and passion for the special taste of your favorite among the variety of beer drinks.
The density and strength of beer also have a close relationship. Presumably, the higher the strength of a drink made from hops and malt, the greater its density should be. But this is not always the case, since other factors also play a significant role, for example, the brewing process, the conditions of the fermentation process, the characteristics of the starting components (brewer’s yeast, malt, additives). You can roughly calculate the density of beer by multiplying its alcohol content by 2. For clarity, the data is shown in the table.
The most popular beers are those with an alcohol content of 3% to 6%. At a value of 12%, the yeast no longer develops, therefore, it is impossible to obtain a strong drink through the fermentation process. Most often, to increase the strength during cooking, a temperature difference is created. Freezing a liquid ensures the separation of alcohol and water molecules. In more rare cases, the method of replacing yeast with others (champagne) is used, which also leads to an increase in alcohol content.
Regarding the strength of the beer drink, there is an important feature. Russian rules dictate to manufacturers that the alcohol content must be no less than stated on the label of the finished product. Whereas in European countries the strength cannot be greater than the value indicated on the brand label. Thus, it turns out that Russian beer is always a little stronger, and imported beer is always weaker relative to the values given on the packaging. However, the favorite type of beer is chosen not by its description on the label, but by tasting the contents.
Some interesting facts about beer
- Recognized leaders in brewing are Germany, the Czech Republic, England, Russia, and the USA.
- There are about 400 types of beer on the market.
- Beer takes an honorable 3rd place among all consumed liquids after ordinary water and tea.
- In many cities, beer museums are open to the public (Moscow, Cheboksary, Lvov, Boston, Sapporo, Munich, Altenburg).
- Beer can be used for medicinal and cosmetic purposes.
- Every year, beer festivals and other events are held in different countries, in which the foamy drink is the main and main participant.
The beneficial properties and widespread popularity of the foamy drink could not go unnoticed. Beer is being studied today. There is a whole science that understands all the intricacies of brewing and evaluates its composition. It's called zitology.
nalivali.ru
pivovarnya-forum.ru
Beer initial gravity
The density changes during the preparation of the drink. It is measured before and after fermentation. The initial gravity of beer is determined immediately after it is brewed, usually it is at the level of 10%. As sugar is converted into alcohol, this figure decreases.
Final gravity of beer
The final gravity of the beer is measured several times. The drink is ready when the indicator is about 2% and does not change anymore. If this parameter remains at the same level for more than two days, the beer can be poured into a storage container.
What does the density of beer affect?
Gravity and strength of beer are not directly related. The proportion of dry substances rather affects the taste: the higher the density, the richer and brighter it is, so connoisseurs and connoisseurs prefer foamy wort with high extractivity.
How to determine the gravity of beer
A hydrometer is used to determine the density of beer. A small amount of the drink is poured into a measuring container. A hydrometer is lowered into the drink until the air bubbles disappear. It is necessary to use a hydrometer under normal conditions and an air temperature of about 20 degrees.
There is another way to determine the density of beer. In England, the amount of dry matter is measured in relation to the density of water. Measurements are also taken before and after fermentation.
The strength of the beer will help you roughly determine the density: the latter is usually about two times lower than the gravity, so to calculate the density, simply multiply the “degrees” by two.
To understand the difference between beer with different wort extract, you don’t have to start brewing it at home. Come to Jager Haus, where you will be offered dozens of bottled and draft beers to suit every taste.
www.jagerhaus.ru
What affects the density of beer?
The initial and final gravity of beer is the amount of dry matter in the wort. The less the wort was diluted with water, the higher its density and brighter the taste. The density of wheat beer is measured in percentage or degrees Balling, and the numbers on the label indicate the weight of the extract in 100 grams of solution.
Gravity and alcohol in beer are two different things. The density is usually 2.5 times the alcoholic degrees. However, these indicators do not have a direct connection with each other; density has a greater effect on taste rather than on strength. For non-alcoholic beer this figure is no higher than 5%, for light varieties and lagers it is 11-13%, for dark varieties it reaches 20%. Varieties with low and medium density combine lightness and fullness of taste. They are very refreshing. Denser varieties have a rich, bright taste that develops gradually.
How to determine the gravity of beer
To find out the density of beer, use a hydrometer or hydrometer. The first is popular in Europe, the USA and Russia. In England and countries that have traditionally been greatly influenced by it, a hydrometer is used. The device is immersed in a container with beer wort before and after fermentation and the final and initial gravity is obtained. During fermentation, it gradually decreases, and by the end of the process the hydrometer shows about 2%.
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Beer density
Density is the main indicator for beer. On any beer label you can find a density designation expressed as a percentage, along with alcohol content, production date and other parameters. The gravity of the beer indicated on the label is actually the density of the beer wort that was fermented. There are different density measurement systems around the world. In Russia, in most of Europe and in the USA, brewers use a hydrometer (sugar meter) scale that shows the percentage of sugar content in the liquid (for example, 11% is the density of Zhiguli beer). In England and those countries that have historically experienced its strong influence, a value is used that determines the density of a liquid in relation to the density of water, which is taken as 1. A device with such a scale is called a hydrometer.
When measuring the density of beer - and this should be done before fermentation and after fermentation is complete - you need to pour a little beer into a beaker or narrow glass, then carefully immerse the hydrometer in there and wait until the air bubbles disappear. Readings should be read at eye level, making allowances for surface tension. Before fermentation, the hydrometer will indicate the initial gravity of the beer. Its initial density when preparing light varieties is 1.035-1.040 (9-10%), stronger ones 1.055-1.060 (13-15%).
As the sugar turns into alcohol, the density of the beer decreases and the hydrometer sinks deeper. By the end of fermentation, its readings approach 1,000 (2%). Before you start spilling, you should make sure that the hydrometer readings (as well as the behavior of the water seal) remain unchanged for two days. After using the hydrometer, wipe it dry and store it in a dry case. Most hydrometers are calibrated to read at 20°C. Therefore, you should carefully examine the scale and make sure that it is marked 20 °C.
Alcohol in beer
The alcohol content of beer depends on how much sugar was present in the beer wort. This means that the higher the density of the beer (initial beer wort), the more sugar it contains, the more alcohol is formed as a result of the interaction of sugar with yeast, i.e. after fermentation. Of course, the alcohol content depends on the quality of the yeast itself and on the fermentation conditions - all this determines how correctly and completely the yeast ferments the beer. Density before and after fermentation is determined using a hydrometer.
When brewing beer, two hydrometer readings are important.
1. Initial gravity - when the beer wort is completely prepared and yeast has not yet been added.
2. Final density - before bottling beer into bottles or kegs.
For most beers, the beer should not taste sweet after fermentation is complete. If the final density exceeds 2.5% (1010), and fermentation has stopped by all indications (the hydrometer readings remain unchanged for two days, the water level in the water seal is stationary and the beer has a sweet taste) - this means that for some reason not all the sugar has fermented. In such cases, it is useful to add a little more yeast and wait until the remaining sugar ferments.
Some varieties, as a rule, are dark, with a particularly high density of beer wort, and are characterized by a high final gravity. It is natural for them to retain some of the unfermented sugar. One of the most prominent representatives of such brands is the Scottish traditional beer Barley Wine, which is usually fermented only up to 3% (1014).
The density of beer is one of the main quality characteristics of this drink. It is indicated on the beer packaging label as a percentage. These may be marked “initial wort gravity” or “initial wort extractivity.” Non-alcoholic beer has a density value of no higher than 5%, light varieties - from 11% to 13%, dark - from 12% to 20%.
Density measurement
Another important characteristic is also indicated as a percentage - alcohol content or its strength. Many people mistakenly confuse these two parameters, but you should pay more attention to them. Typically, beer strength ranges from 4% to 8%. For example, a few well-known varieties for comparison:
- “Zhigulevskoe” has a density of 11%, and the alcohol content is at least 4%
- “Baltika No. 3” - density - 12%, strength - 4.8%
- “Baltika No. 9” - density - 16.5%, strength - 8%
- “Baltika non-alcoholic” - density - 12%, strength - 0.5%
- “Tuborg GREEN” - density - 10.7%, strength - 4.6%
The density of a foamy drink is the amount of dry matter in the wort, which is the basis for making beer. Moreover, it is measured before the fermentation process begins and at its completion. How to measure correctly? There are two main methods known. In Russia and most European countries, density is measured using a device - a hydrometer. It is necessary to start measuring by pouring a small amount of the prepared liquid into a measuring container. Then carefully lower the hydrometer into it and wait for the air bubbles to disappear. The device will show the initial parameter of the drink, approximately 10%.
After some time, the sugar will gradually begin to turn into alcohol, which will help reduce the density of the beer. The hydrometer readings at the final stage of the process will tend to 2%. Next, you need to make sure that the value is maintained for two days, and begin bottling the brewing result into containers. The hydrometer, like many instruments, has a setting to operate under normal conditions, that is, at a temperature of 20°C.
The second method is the most common measurement in England. The amount of solids in beer is measured in relation to the density of water, taken as a unit. It is also carried out before and after the fermentation process.
The influence of beer density on its taste
Fans of the intoxicating drink agree that its density affects the taste. It is brighter and more saturated as its initial value increases and in the opposite direction, respectively. Therefore, true connoisseurs prefer varieties with high wort extract.
By the way, both light and dark varieties come in low and high density.
The main thing is your own feelings and passion for the special taste of your favorite among the variety of beer drinks.
The density and strength of beer also have a close relationship. Presumably, the higher the strength of a drink made from hops and malt, the greater its density should be. But this is not always the case, since other factors also play a significant role, for example, the brewing process, the conditions of the fermentation process, the characteristics of the starting components (brewer’s yeast, malt, additives). You can roughly calculate the density of beer by multiplying its alcohol content by 2. For clarity, the data is shown in the table.
The most popular beers are those with an alcohol content of 3% to 6%. At a value of 12%, the yeast no longer develops, therefore, it is impossible to obtain a strong drink through the fermentation process. Most often, to increase the strength during cooking, a temperature difference is created. Freezing a liquid ensures the separation of alcohol and water molecules. In more rare cases, the method of replacing yeast with others (champagne) is used, which also leads to an increase in alcohol content.
Regarding the strength of the beer drink, there is an important feature. Russian rules dictate to manufacturers that the alcohol content must be no less than stated on the label of the finished product. Whereas in European countries the strength cannot be greater than the value indicated on the brand label. Thus, it turns out that Russian beer is always a little stronger, and imported beer is always weaker relative to the values given on the packaging. However, the favorite type of beer is chosen not by its description on the label, but by tasting the contents.
Some interesting facts about beer
- Recognized leaders in brewing are Germany, the Czech Republic, England, Russia, and the USA.
- There are about 400 types of beer on the market.
- Beer takes an honorable 3rd place among all consumed liquids after ordinary water and tea.
- In many cities, beer museums are open to the public (Moscow, Cheboksary, Lvov, Boston, Sapporo, Munich, Altenburg).
- Beer can be used for medicinal and cosmetic purposes.
- Every year, beer festivals and other events are held in different countries, in which the foamy drink is the main and main participant.
The beneficial properties and widespread popularity of the foamy drink could not go unnoticed. Beer is being studied today. There is a whole science that understands all the intricacies of brewing and evaluates its composition. It's called zitology.
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