How many degrees in beer and on what does it depend on?

This foam drink is appreciated and loved in many countries of the world. Prepare it from various ingredients in the East and the West. The formulation can also be different, but the principle of natural fermentation is everywhere in force - weak alcohol is produced. How many degrees in beer should be and what this characteristic can depend on? About this and much more, no less interesting, let's talk in our article.

A little bit about technology

How many degrees in beer, directly depends on the technology of its preparation. Let us briefly recall the main stages of cooking this drink. It is received, as well as two millennia ago, by means of alcohol fermentation of a must from malt, yeast of beer and hop. In the subtleties of the process we will not go deep, but in this way we usually get a not too strong drink. How many degrees in beer usually? From 3 to 5 and a half.

Raw materials

The main raw material for making the drink is barley. But in some countries beer is traditionally made from wheat (rye), rice, corn. The same type of drinks can be made and not from cereals. There is beer banana, milk, herbal, potato, and even fruit. Of course, from the point of view of our traditions, it's difficult to call beer!

Color and character of fermentation

By color, beer is divided, mainly, into light or dark, as well as white and red, but there is still a semi-dark (mixed). The latter occurs as a result of mixing dark and light.

By the nature of fermentation beer is divided into grasshoppers and horseradish. The first type of fermentation, also called lager, occurs at a low temperature (from 4 to 9 degrees) and occurs when using special brewing yeast. How many degrees in beer of this kind? It usually ranges from 4 to 5.5. Horse fermentation is the most ancient, known millennia ago, the way of making a drink at sufficiently high temperatures (up to 25 degrees). El and stout, porter and beer from wheat are its bright representatives. And ale, for example, can be both dark and light - there are no special laws between beer colors and methods of fermentation.

Fortress

And yet how many degrees of alcohol in beer? Strength refers to the volume fraction of ethyl alcohol (percentage) contained in a certain drink. For most varieties, it does not exceed traditionally 3-5.5%. There are also more highly graded varieties - 6-8 degrees. This is due to the fact that ordinary yeast, participating in the cooking process, stop wandering at degrees of strength above 5.4%. To produce the same high-grade beverage, special hardy microorganisms are used, and modern technologies allow very strong foam beverages to be cooked. German "Fetter 33" - 10.5%. The Austrian "Samiklaus" - 11.8. Czech X-Beer 33 - 14%. These are the strongest varieties, cooked by traditional methods. As a rule, for the production of such beer, additional technologies of water freezing and distillation are used.

The strongest

The American beer "Samuel Adams", which has a fortress of 27%, and Dave with 29% can be considered as standards in this context. But these varieties are welded with champagne yeast. Recently, the Scots have released a drink "Tactical nuclear penguin", which has a strength of 32%. Such a high part of alcohol is achieved because the water from beer is removed by freezing. And then a strong drink ripens in the barrels from under the whiskey. The same Scots in 2012 released the collection beer "Armageddon", a fortress in 65%!

How many degrees in Zhigulevsky beer?

But our people are used to more traditional degrees in beer. So, in the usual popular "Zhigulevsky" people, 4%, sometimes slightly more (depending on the manufacturer). Usually this beer is not stronger than 5%.

How many degrees in Baltika beer?

But with "Baltika" the situation is slightly different. Under this brand produce beer of different strength.

1. "Null." How many degrees in non-alcoholic beer Baltika? Not more than 0.5%.
2. №1 - light, 4.4% (special, light).
3. №2 - light special, 4.7%.
4. "Troechka" - the most famous and popular with the common people, bright, 4.8%.
5. №4 "Original" - dark, 4.5%.
6. №5 "Golden" - light, 5.3%.
7. №6 "Porter" - dark, 7%.

Next are "Export", "Wheat", "Strong" (favorite "nine", 8%), "Jubilee", "New Year" and some other specific varieties of "Baltika".

Nonalcoholic

A few words about the so-called non - alcoholic beer. Contrary to its name, it still contains a small percentage of ethyl alcohol. Usually this rate is within 0.2-1%. The Donetsk factory "Sarmat" produced non-alcoholic products with a content of 1.5% ethyl alcohol. So those who like to give such beer to a minor, you should know: you can not do this in any case! Completely get rid of alcohol, as a rule, fails. By the way, there it can contain even more claimed on the label. There are several varieties of technology for obtaining "zero": vacuum distillation, dialysis, suppression of fermentation. In any case, in a beer, a certain degree is necessarily present.