Beer is the oldest alcoholic beverage. The surviving written sources mention that the inhabitants of Ancient Egypt prepared an intoxicated drink using about 70 different recipes.
In Europe, beer appeared in the Middle Ages. At the same time, in some countries it was considered the drink of the poor, while in others the consumption of beer was the prerogative of the nobility. Over time, the recipe has changed and improved significantly.
Why is it preferable to drink natural beer?
Natural unfiltered beers contain minerals essential for the human body such as copper, potassium, manganese, iron, phosphorus and calcium. However, the most useful components of this invigorating drink are brewer's yeast, which is rich in pantothenic acid, riboflavin, thiamine and pyridoxine.
The most useful is a fresh drink. However, it has a significant drawback - a short shelf life.
Beer is freshly brewed for only 2-3 days. Therefore, you can order it only in pubs, where the drink is prepared independently.
How to choose natural beer
Natural beer contains malt and water. In the process of fermentation of the drink, sugar and alcohol are produced. However, some manufacturers, in pursuit of easy profit, do not wait for the end of the prescribed fermentation period and add ready-made alcohol to the drink for strength.
You can find out about the naturalness of the product by reading the information on the label. It should be noted that the presence of preservatives is not a violation, as it is necessary to extend the shelf life of the beer.
You can also determine the naturalness of the drink by the alcohol content. The light-colored drink is made from almost untreated, sometimes lightly roasted malt. Dark varieties are prepared from smoked or well-fried raw materials. Depending on the component used, the amount of dry matter is determined, which affects the density of the beer and, accordingly, its strength. The higher the density, the more alcohol the product contains.
With a wort density of 12%, the strength of the beer is 5%. If the gravity of the wort is 15%, the strength of the drink is 5.5%.
The high alcohol content at the low gravity is proof of the beer fixing with low quality wines.
Natural beer is always transparent and does not have any foreign odors. A disruption in the technological process can be indicated by the watery taste of the drink and the absence of persistent foam. For a natural drink, the foam should be kept within 5-6 minutes. For light beers, the level of beer in the glass rises as the foam settles.
