Modern beer can be classified according to several criteria. One of the most popular and significant is the degree of purification, that is. From this point of view, beer can be filtered and. Naturally, each type has its pros and cons, so among lovers of a foamy drink there is often a debate about which beer is better filtered or.
Main difference
The main difference between these two varieties of beer can be understood even from their names. Filtered beer is obtained through repeated drinking. The purpose of this procedure is to free the beer from yeast cells, making it better and longer .
Usually, 2-3 stages of cleaning are used. At the final stage, a special filter cardboard is used, which allows even the smallest suspended particles less than half a micron in size to be removed from the filtered beer. Thus, after completion, the content of yeast and other microorganisms that can accelerate the spoilage of beer approaches zero.
Term
Modern standards for the production and quality of beer strictly regulate the amount of microorganisms contained in the drink. Since they adversely affect the stability of the finished product, significantly reducing the period of its possible. For this reason, many are missing from the assortment - it is being replaced by filtered varieties, which can last much longer.
The procedure helps to partially solve the problem, as well as the introduction to the composition of beer. However, such measures do not reflect in the best way on quality, so fans of this drink do not recognize varieties for the preparation of which are used or.
Taste properties
But if we consider the question of which beer is better filtered or in terms of taste and aromatic qualities of the drink, then here the primacy should unconditionally be recognized for samples that are not subjected to repeated cleaning.
For example, a cardboard filter captures not only particles of yeast, but also substances whose presence determines the taste of the drink, as well as the aroma they exude. As a result, the taste turns out to be more saturated, full, notes and are more pronounced in it. A filtered drink cannot boast of such nuances.
That is why real beer connoisseurs prefer to pamper themselves, which allows you to experience the whole range of taste and pleasure.
When studying the question of which beer is better filtered or, one should not forget about the content of substances useful for our body. In this regard, varieties also have certain advantages.
For example, it contains 10 times more vital vitamins than filtered beer. This is explained very simply - the yeast that is present in the drink is very rich in vitamins and amino acids. Due to this, it even has a certain rejuvenating effect on the body - the microelements included in its composition contribute to cell renewal, as well as cleansing the walls of the blood vessels of the circulatory system.
Naturally, the healing effect is manifested only if beer is consumed in moderation. When abused, even the most healthy drink can turn into a deadly slow-acting poison.
You can often come across the opinion that it is not only possible, but even indicated to drink with diseases of the stomach. For example, gastritis, ulcers, etc. Let's just say that doctors are very skeptical about such information. Any beer is an alcoholic drink with a certain alcohol content, so its use leads to irritation of the gastric mucosa and negatively affects the intestines, in addition, beer contains a certain amount of carbon dioxide, which also negatively affects the gastrointestinal tract.
Unfiltered beer is a low-alcohol drink that has passed through one stage of filtration (unlike filtered counterparts). Kieselguhr installations are used as a filter. The product is often called "live" beer, because it contains vitamins and various useful substances. Pasteurization is not provided for such drinks, so unfiltered beer varieties are universally loved and respected.
History of unfiltered beer
This drink is much older than the filtered counterpart. "Live" beer has been known since ancient Egypt - archaeological excavations testify to this. In the Middle Ages, ales belonging to the category of beer were not filtered, because no one knew about pasteurization and separation.
There is an opinion that cereals began to be grown for the sake of beer production, and not for food. The chemical remains that testify to the production of beer date back to 3500 BC. These remains have been found in western Iran, Sumer, Assyria, and Egypt. The Sumerians even worshiped Ninkasi, the goddess of brewing. Beer is also mentioned by the ancient Greek historian Xenophon, who visited Armenia 2.5 thousand years ago. More recent references to unfiltered beer:
- China (where the drink was brewed from sprouted rice, fruits and barley);
- Celtic and Germanic tribes (used spelled, barley, millet and other crops for the production of the drink);
- Novgorod (barley beer and perevar are mentioned in birch-bark documents);
- France (wine dominated, beer was considered the drink of the poor);
- Denmark (the real breakthrough was due to the efforts of the biologist Emil Hansen).
The benefits and harms of unfiltered beer
All the beneficial properties of beer drinks are destroyed during the filtration process, so the "correct" beer should be unfiltered. Scientists have proven that a liter of live beer is ten times more useful than a similar volume of milk. The reason for this lies in the abundance of vitamins. A liter of a good drink can cover up to 40% of the daily vitamin requirement required for the normal functioning of our body.
The most beneficial amino acids and B vitamins present in yeast residues. These substances rejuvenate our body and prevent the formation of kidney stones. The risk of cardiovascular disease is also reduced. The drink boasts disinfectant and pain-relieving qualities. Doctors recommend unfiltered beer to patients suffering from diabetes, peptic ulcers and gastritis. At the same time, do not forget that you drink alcohol - excessive libations will damage your health in the long run.
Features of unfiltered beer
The ingredients for making unfiltered beer are:
- yeast;
- malted grain;
- water;
- hop;
- flavor additives.
Beer is not subjected to pasteurization and triple filtration - this is its main feature. Even in bottles, the fermentation process continues. The shelf life of "live" beer is 2 weeks. The ideal unfiltered beer is difficult to obtain (unless you come to the factory). This is a specific alcoholic drink with a pronounced yeast flavor.
Most often, unfiltered beer is clarified (this process is called separation). The raw material is placed in a centrifuge, which is subjected to acceleration. Solid and large particles stick to the walls of the container under the influence of centrifugal force. The effect can be compared to pre-filtering.
The difference between filtered and unfiltered varieties
We have already found out that the technologies for the production of filtered and unfiltered beer are largely the same. What are the differences? Let's list the key points:
- Shelf life (lower for unfiltered beer).
- Presence of yeast sediment.
- Unfiltered beer is exposed to the negative effects of sunlight (that's why it is sold in dark bottles).
- Calorie content (filtered beer is less caloric).
- Taste (in unfiltered alcohol it is more saturated).
- Consistency (turbid suspension is visible in unfiltered varieties).
- The content of amino acids, vitamins (in unfiltered varieties, this figure is higher).
Major manufacturers
Wheat beer varieties are the most popular among connoisseurs. Dark barley beer is also known, the strength of which is inferior to wheat counterparts. Hans Degenberg, the founder of wheat brewing, patented the technology for the production of light varieties as early as the 16th century. Since then, Dutch, Belgian and German brewers have been the most successful. We list the most famous brands:
- Franciscanner;
- Erdinger;
- Hoegaarden;
- Paulaner.
In the Russian Federation, among the producers of "live" beer, one can single out Ochakovo and Baltika. The quality of these brands leaves much to be desired, so connoisseurs recommend craft producers and home brewing.
Learning to drink properly
Unfiltered beer is poured into transparent tall glasses. Active foam formation should be avoided at all costs. It is not recommended to pour out the yeast sediment - this is the most important component of the beer. The drink is served chilled (temperature should be 5-12°C). Mixed beer cocktails with a low alcohol content are also created from beer - women like these drinks. The preparation of beer ice cream is considered a special chic.
Snacks for unfiltered beers
Connoisseurs assure that in unfiltered craft varieties one can catch shades of freshly cut grass, citrus fruits and even blackcurrant. Therefore, light snacks (cheese crackers, cold cuts) are recommended.
Unfiltered beer has a long history. Initially, it was a live, unfiltered drink that was brewed in city and monastery breweries. Filtration is an invention of our time that allows you to purify the beer from the yeast cells it contains.
However, not all beer lovers are unanimous about filtration. It is known that unfiltered beer retains a number of substances and microorganisms in its composition. According to some fans of the foamy drink, these substances can be very beneficial to health.
Unfiltered beer cannot be stored for a long time - like many other high-class drinks, it is sensitive to external conditions and quickly loses its properties. Therefore, a number of manufacturers prefer to carry out double or triple filtration of the drink. At the same time, light unfiltered beer and dark unfiltered beer lose those qualities that attract its connoisseurs.
Shades of taste
The taste of live beer remains the subject of heated debate. There are some who believe that its various varieties, whether dark unfiltered beer or light unfiltered beer, are superior in taste to similar filtered beers. Other people, on the contrary, do not notice the fundamental difference between a filtered and unfiltered drink. One thing is for sure: everything here depends on individual taste sensations, so you can always test yourself by tasting the best unfiltered Paulaner or Dingslebener brand beer.
It is generally accepted that the removal of the yeast culture from the composition of the beer changes its taste. Preservatives also play a role here, which unscrupulous producers can add to beer after filtration. Unfiltered beer is intended primarily for those consumers who want to experience the original taste of a freshly brewed drink. By choosing unfiltered beer from Memminger, Paulaner or any other brand, you can get to know the very soul of the foamy drink, penetrate its essence as deeply as never before.
Assortment of beer
As in the case of traditional beer, the leading producers here are German, Belgian, and Dutch companies. Unfiltered beer from these countries is an excellent combination of price and quality. In addition to the companies already mentioned, the products of Memminger, Brasserie d "Ecaussinnes, Krombacher, Flensburger, and a number of other companies have proven themselves well on the market. It is easy to see that now there is no shortage of unfiltered beer - and in order to try it, it is not necessary to live next to This section presents a wide range of unfiltered beer of various sorts.
Unfiltered beer - WineStyle price
Unfiltered beer in WineStyle stores can be bought at a price of 74 rubles. Our prices for excellent unfiltered beer from Belgium or Germany are affordable for beer connoisseurs.
What wins in the daily use of a beer product: the benefits of unfiltered beer or its harm? The answer to the question is of interest to many lovers of a foamy drink.
The benefits of a "live" drink
The characteristics of “live” beer that are favorable for the human body are obvious:
- The composition enriched with B vitamins has a beneficial effect on the condition of hair, nails, and restoration of the skin. Vitamins are involved in the body's metabolic processes, energy production;
- Organic acids - citric, malic, pyruvic, lactic acids contribute to better processing of meat and other protein products, as they are similar in composition to gastric juice;
- Polyphenols - antioxidants help the body resist heart disease and cancer;
- The high content of metals: iron, magnesium, potassium, copper satisfies the daily needs of the body by 40%;
- In moderate doses, the drink normalizes metabolic processes, stabilizes blood pressure, and has a positive effect on the cardiovascular system;
- Low calorie content - 39 kcal per 100 ml of product - does not lead to obesity if you drink the drink in small doses.
Cooking features
"Live" beer is a product made only from natural ingredients, without heat treatment, addition of surrogates, preservatives and stabilizers. It is useful to drink an unfiltered drink to enrich the body with essential vitamins and minerals.
The disadvantage of the production of "live" beer is the limited shelf life of the finished drink, no more than 7 days. Therefore, large enterprises do not risk releasing perishable goods, fearing a large balance of products not sold on time.
The combination of hops and malt gives the liquid a slight turbidity, precipitation is possible, which reduces the presentation of the drink. Cleaning beer - filtration - makes the product transparent, but along with the sediment, almost all the useful substances that settle on the filter are removed. The period for the sale of goods is significantly lengthened, the unchanged taste of beer is preserved, but the product loses all its useful qualities.
Safe dose of drink according to Paracelsus
The beneficial properties of natural unfiltered beer were noticed and described in his writings by the medieval physician Paracelsus. He determined a safe dose of daily consumption of the drink - 2.5-3 liters per day. Many people of our time, adhering to this standard, become ill with beer alcoholism in a few months. What's the matter?
Very simple: when setting the norm, the conditions in which people of the Middle Ages lived were not taken into account:
- Clean environment, fresh air.
- Natural food without chemicals. The composition of the diet is a lot of protein foods, which unfiltered beer helps to digest.
- Great physical activity, the need for an increased amount of energy. Residents of rural areas worked from dawn to dusk - 12-16 hours a day. Ammunition soldiers weighed at least 25 kg, which required continuous movement. Women gave birth to many children, and worked at the level of men.
Drinking 2-3 liters of a life-giving drink, a resident of the Middle Ages simply quenched his thirst, supporting his body with vitamins and microelements necessary for life. Constant physical activity did not allow the formation of fat reserves in the liver, slow down metabolic processes.
Although beer is a low-alcohol drink, beer alcoholism is becoming more and more widespread today among almost all age categories of the population. Daily consumption of three liters of low-alcohol liquid leads to the disease after 5-8 years in men and 2-3 years in women.
Modern people do not spend as much energy as in ancient times, so it is useful to reduce the daily dose of Paracelsus, which is safe for health, at least 5-6 times. In this case, it is necessary to take into account the age, gender and health of the person.
The health risks of unfiltered beer are more likely to occur when consumed in excess:
- Violation of the hormonal background;
- Washing out nutrients from the body with increased frequency of urination;
- Death of brain cells, destruction of the nervous system from high alcohol content;
- Thickening of the heart muscle, malfunctions of the cardiovascular system;
- The disease of alcoholism with the regular use of high doses of beer.
The benefit or harm of unfiltered beer is determined by the amount of product consumed, because the same substance can be poison or medicine and depends on the daily dose.