Beer lovers consider the Germans to be the legislators of beer traditions. 40% of all beer in the world is produced in Germany, and two-thirds of the beer capacity is concentrated in Bavaria. Bavaria brews a drink for young, confident and persistent residents of big cities.
Many beer lovers have a certain stereotype - the legislators of beer traditions are the Germans.
Indeed, 40% of all the world's capacities are concentrated in Germany, and two-thirds of them (about 700 enterprises) are in Bavaria. It was the name of the center of German brewing that became the brand of the world-famous Dutch drink Bavaria.
For almost 300 years, the descendants of the founder of the company have been an example of effective family business management. Despite its venerable age, Bavaria positions its beer as “a drink for young, confident and persistent residents of big cities. For whom honesty and openness mean much more than external attributes of power,” Economic Izvestia reports.
Three hundred years ago
The history of Bavaria dates back to the town of Lieshout in North Brabant (Holland), where in 1719 a simple farmer Lavrentius Mures opened a small beer factory on his own farm. Year after year, his offspring grew and grew stronger, turning into a promising production.
In 1851, the grandson of the Dutchman, Jan Swinkles, began to seriously increase production and expand the sales market. More and more people wanted to try the already famous beer by that time.
The modest brewery of Laurentius Moores gradually turned into a thriving family business of the Swinkles.
Production volumes were constantly increased, new sales markets appeared, technologies and methods for obtaining the drink were improved.
In 1924, a second plant was built, and a few years later the company began to produce its products in glass bottles. The name Bavaria has been used by the Swinkles for their beer products since 1925. Since 1995, it has become the official brand.
Age-old traditions
Founded by the frugal and thrifty Dutch, the company has never skimped on things that can enhance the quality of their renowned beer. For example, it is well known that brewer's yeast is very fond of copper. Therefore, all pipelines at Bavaria factories are made only of this metal, although this is not a cheap pleasure at all.
Such luxury is not a waste at all, because copper is a metal with high thermal conductivity, great for brewing. That is why Bavaria breweries are equipped with such costly communications.
The production process at Bayern also deserves special mention. A closed energy cycle is organized at the company's plants.
- This means that the heat accumulated as a result of production enters the energy center and is redirected to other areas.
- Like all the Dutch, the "Bavarians" are very concerned about protecting the environment and at the same time save literally on everything. For example, the remains of water not used in production are carefully cleaned and drained back into the rivers. And resourceful brewers collect, refine, and use the carbon dioxide produced during beer maturation to carbonate their own sweet lemonades.
- Malt is also produced independently at the enterprises of Bavaria. Moreover, the company's malthouses send impressive volumes of products for export.
- Malt from Bavaria is highly valued by beer producers, deservedly considered one of the best in the world. Artesian water for the drink is taken from sources owned and controlled by the company.
At the same time, excess water, after undergoing a purification process, always returns back to the river.
Fight for the brand
Today, Bavaria produces beer under two brands: Bavaria and Hollandia. For almost 13 years, the Swinkles family has been suing German brewing companies from Bavaria for the right to use the name of this historic part of Germany as their trademark.
Theoretically, it is the Germans who have the right to call their beer "Bavarian", but they applied for trademark registration only in 1993, and the "German" brand was officially recognized only in 2001. The Dutch brewers turned out to be more agile - they completely officially called Bavaria issued back in 1995. The Germans were six years late.
As a result, native Bavarian brewers cannot call their beer "Bavarian", unlike their neighbors from Holland. The legal battle for the right to call their beer "Bavarian", which lasted from 1997 to 2010, was lost by the Germans.
The European Court recognized the correctness of Bavaria from the Netherlands, thereby legitimizing this "beer" paradox - the famous Dutch beer has the right to bear the name of the historical center of German brewing.
First in the world
The Swinkles' undertaking proved to be extremely successful. The most significant victory was the production non-alcoholic beer. The idea of non-alcoholic beer was born in the 70s in the Middle East. The fact is that Muslims traditionally do not drink alcohol at all.
But they still want beer. The leaders of Bavaria were among the first to realize the potential of "beer without degrees" as a successful product, and made every effort to develop a recipe for such a drink.
For ten years, technology has been improved, experiments have been carried out, and the best options have been selected.
In 1978, the production of a new product began, which at the end of the 80s. gained immense popularity. As a result, Bavaria became one of the world's first producers of non-alcoholic beer.
Bavaria-malt ("Bavaria-non-alcoholic") is available in bottles (0.25 and 0.33 l) and cans (0.5 and 0.33 l). The drink is recognized as the lowest calorie non-alcoholic beer.
And in taste, it does not differ at all from its “head-turning” counterparts.
An interesting fact is that in 1991, at the height of the Gulf War, the US Army bought literally tons of Bavaria Malt for its soldiers who fought in Kuwait. An American fighter with a can of non-alcoholic beer in his hands was shown in every edition of CNN.
Bavaria works closely with the De Koningshoeven (La Trappe) brewery, the only brewery in Holland that produces Trappist beer (a type of Belgian ale. The production uses special yeast that is fermented at high temperature.
Beer matures in bottles.
Stability is a sign of excellence
Bavaria is run by the seventh generation of the Swinkles family. Today it is the second largest brewer in the Netherlands and one of the top five European beer producers. In addition to its own breweries, Bavaria owns two malt houses and a factory for the production of soft drinks. It is the world's largest supplier of selected malt.
Year after year, the company opens its sales subsidiaries in Spain, Italy, America and South Africa. In 2007, Heineken, Grolsch and Bavaria breweries were fined by the European Commission for a cartel to set monopoly high prices for beer in the Netherlands. However, this did not prevent the development of the enterprise at all.
Bavaria employs around 1,000 people in the Netherlands and internationally. The company's products are available in 120 countries around the world. Of the nearly 6 million hectoliters of beer that Bavaria produces annually, almost 65% is exported.
How beer is brewed at the Bavaria brewery
Preparation of ingredients
Bavaria Brewery only needs four ingredients to brew beer: water, malt, hops and yeast. In addition, you will need a fermentation tank, a water seal, iodine to disinfect the fermenter, and many other little things. Read more about everything below...
Water
Water must be clean, free of chemical impurities. Tap water will not work - it contains a lot of disinfectants that utilities use to kill bacteria.
These agents will greatly affect the processes during the mashing of the wort, so the taste of the beer can be, to put it mildly, unsatisfactory. So it is better to take water in a store or from artesian wells.
On average, it is customary to take about 5 liters of water for every kilogram of malt or non-malt. You can do less, then the beer will turn out more dense.
Malt
Malt is worth buying in specialized stores for brewers. As a rule, such shops are available in any more or less large settlement. If there are no such stores, then you can buy malt on the Internet or try to contact the nearest agricultural enterprise, perhaps they produce malt for their needs.
Theoretically, you can make malt with your own hands, this process is quite simple, but it takes a very long time - more than a week.
Any malt can be used, it all depends on personal preferences and the desire to experiment. Barley malt is usually taken as the basis. You can add wheat, rye to it.
The malt can be roasted to be used to make dark beers. In the recipe, you can add various cereals from unsprouted grains, the so-called "unsalted". In general, the scope for imagination is huge.
But at first, it’s better to use recipes already proven in practice, received from friends or from the Internet.
Hop
Hops are different. The main indicator that you need to rely on when brewing beer is the amount of alpha acids. The more alpha acids, the more bitter the hops. As a rule, several types of hops are used in any brewing recipe.
For bitterness put hops with high alpha acidity (12-18%). He participates in cooking from the very beginning, so by the end he completely loses both taste and aroma. Only bitterness is needed from him, so they take the most "vigorous".
Selected hops are added for taste, which can have various herbal, berry and fruit notes. Recognizing such hops is easy - the label usually indicates what flavor or aroma the hops have. The alpha acidity of such hops is usually low - from 4 to 8%.
Finally, at the end of the boil, you can add aroma hops. It is the lightest hop with an alpha acidity of no more than 4%.
It is put into the wort just a few minutes before the end of the brewing process, so that the chemical processes do not have time to rid the future beer of the desired flavor.
The recipe for beer always indicates what kind of hop is needed, because it is on it that the bitterness, taste and aroma of the drink depend to a greater extent.
Yeast
Unlike moonshine, where you can use any yeast for home brew, you need special yeast for brewing: dry craft. And here they can be bought exclusively in specialized stores.
In principle, you can get by with ordinary dry yeast, but their effectiveness will be noticeably lower. The fermentation temperature indicated on the package with yeast must be strictly observed.
Craft yeast outside the specified temperature range may simply not start the fermentation process.
Brewing beer at home brewery
Before mashing the wort, the malt must be crushed. Just crush. And do not grind into flour, otherwise the flour will make the wort cloudy, and the beer - tasteless. Yes, and time for filtering the wort will have to spend a lot.
Malt can be crushed manually using a rolling pin, but it is better to purchase a special mill for malt. Such a mill consists of a support, a bell and two ribbed rollers, the distance between which (grinding size) can be adjusted.
The mill can be purchased from many specialized brewing shops. They cost from 2 to 7 thousand rubles, depending on the quality of performance.
It is necessary to crush the malt so that not a single whole grain remains, this process must be taken seriously. You should not regret the time spent, properly crushed malt will give the beer more elements and it will turn out to be more full-bodied.
Mashing the wort
Before you start mashing the wort, you need to prepare the brewery for it. The brew kettle and mash tank must be thoroughly rinsed. The mash tank must be placed at the bottom of the kettle. The lower filter mesh is lowered along the guide axis until it stops. It is she who during mashing will keep the malt inside the tank.
When everything is ready, you can start brewing beer. To do this, the brewery needs to be filled with water (preferably no more than the optimal volume) and plugged into the network. Then you need to install the cooking program.
The automation unit of the Bavaria brewery allows you to set a recipe program of any complexity, which includes up to four pauses during mashing, mesh-out, up to 10 hops. Having brewed beer once according to the selected recipe, you can leave it in the memory of the brewery. She is able to remember up to 10 recipes.
You can also brew beer in manual mode, but then the very meaning of an automatic brewery is lost, and you will have to follow the whole process many times more carefully.
So, how to enter the program?
The program is entered in the Automatic Process Settings section. How to get to this section is written in the instructions for the automatic block, which comes with the brewery.
In the program, you need to set all the necessary values \u200b\u200bin order:
- malt charge temperature;
- protein pause;
- saccharification;
- mesh out;
- hop laying time.
Many recipes call for just 1 or 2 pauses when mashing the malt. In this case, we enter the data according to the selected recipe, and simply skip unnecessary pauses.
After entering the program, you just need to press the "AUTO" button and several questions will appear one after the other on the block screen.
With this option, you can delay the start of the mash, for example, to have time to crush the malt or do something else.
This block prompts you to return to the previous cooking process, for example, if the electricity was cut off during cooking or the process had to be interrupted for other reasons. In this case, the brewery remembers the last operation and you can continue the process from there.
Everything is simple here. If there is no water in the brewery, you need to pour it. If you have already filled the kettle with water, then simply select the “YES” option and after that the pumping and mashing process will begin.
Brewing breaks
The standard recipe for brewing beer includes 4 pauses.
Protein pause
This pause is necessary in order to make the must more transparent. In principle, if you brew beer from modified malt, then there is no particular need for this pause. If regular malt is used, then this pause is indispensable. It takes quite a bit of time - usually from 10 to 20 minutes. The standard temperature for a protein pause is 50-54 degrees.
Saccharification
The second and third pauses we have are saccharification. Scientifically: alpha and beta amylase. This pause is necessary in order to "boil" all possible sugar from the malt, to break down all the starch. The usual temperature for alpha-amylase is 60-64 degrees, and for beta-amylase it is 70-74 degrees. The duration of these pauses can be very different, it all depends solely on the recipe.
Mesh out
This pause is necessary in order to make the beer more full-bodied. Well, it also affects the viscosity of the wort. We set this pause somewhere at 76-80 degrees and its duration will be 10 minutes.
But back to the cooking itself.
When the brewery starts up, the first thing it will do is heat the water up to the temperature specified in the recipe. When the temperature has risen sufficiently, the brewery will beep and the automatic block display will read "Add Malt".
The malt must be poured into the mash tank. You need to fall asleep carefully so that the grains do not get into the wort, otherwise you will have to additionally filter it later. When the malt is poured, you need to install a second filter mesh and secure it with a special bar.
After the introduction of malt, it remains only to observe the mashing process and track all its stages. The brewery will warn about each new stage with a sound signal.
After the last pause of saccharification, an iodine test should be carried out. This is done in order to check whether all the starch has been broken down.
An ordinary flat plate is taken, a tablespoon of wort is poured there and iodine is dripped onto it. If the iodine has changed its color to bluish, then you should switch to manual mode and boil the wort for another 10-20 minutes.
If the color remains unchanged, then follow the previously set program.
After the end of the mesh-out, the mashing of the wort is considered complete. Now the malt needs to be extracted.
Since the cavernous tank and the wort itself are already very hot, to remove the tank you need to use the special frames that come with the brewery.
The first frame - the support frame - must be placed on the edge of the wort kettle, and the second one, which has hooks, must be hooked onto the mash tank by special ledges. After that, you need to lift the tank, holding on to the frame with hooks, turn and install on the support frame.
Now you can wait a couple of minutes until the remaining wort in the mash tank drains. Then you need to remove the mash tank and lay the first hops. Then it remains only to monitor the brewing process and, at the signal of the brewery, lay the remaining hops.
Hops are placed in special bags that allow water to pass through, but do not allow the hops themselves to get into the water. You can buy these pouches at any specialized brewery store.
Draining the wort and preparing for fermentation
When the brewing of the beer is over, it is time to pour the wort into the fermentation vessel. Any hermetic vessel with a hole for a water seal can act as a fermentation tank. But it is recommended to use special tanks for fermentation, which are also called fermenters.
Before pouring the wort, the fermenter must be decontaminated so that wild yeast does not get into the wort. To do this, the fermentation tank must be washed with iodine. For example, for a tank of 30 liters, 15 liters of water and one standard vial of iodine are enough.
The Bavaria home brewery has a handy tap for draining the wort. In some cases, the must needs to be filtered, for example, from additional ingredients like lemon or orange peel.
In this case, the wort is drained through a filter. Ordinary gauze or other durable and mesh material can act as a filter.
You can also purchase special cardboard filters from a brew shop.
Now the wort needs to be cooled to fermentation temperature. This is done using a special device - a chiller. It is a thin stainless steel tube coiled into a spiral. The chiller is connected to the water supply and lowered into the wort tank. Cold water flows through the chiller.
Also, the chiller can be placed directly into the boiler with the wort in the last minutes of brewing, so that it is completely disinfected. But usually it is enough just to rinse it along with the fermentation tank.
When the wort has cooled to the required temperature (usually 26-28 degrees), yeast can be poured into it. Yeast is poured evenly over the area of the upper edge of the wort. It makes no sense to mix the wort, during the fermentation process they will be distributed over the entire area of the fermenter.
Ferment beer should be in full accordance with the recipe. The fermentation temperature is indicated on the bag of yeast. The minimum fermentation period is a week, but it is usually recommended to keep the must in the fermenter for 10-14 days. In principle, all this is determined solely by the recipe.
At the end of fermentation, the beer is bottled and sent to mature. Beer maturation period - from 2 to 4 weeks.
Beer "Bavaria": taste and features
Real beer connoisseurs take their choice of drink quite seriously. They pay due attention to its strength, aroma, cost, and sometimes even the country of origin. From beer, they usually demand not so much strength as taste, because this drink is usually savored, unlike stronger ones.
Beer brand "Bavaria" will be a good option for people who want to have a good rest.
Company Bavaria
The manufacturing company Bavaria is Dutch, therefore it uses centuries-old experience in its production of beer. Also, this company is the second largest in Holland.
It was founded at the beginning of the 18th century in the south of the Netherlands. At the moment, the company produces the Bavaria beer of the same name in very large volumes (600-700 million tons).
per year), and most of the beer produced is exported.
Bavaria carefully monitors compliance with the norms and requirements for the production of the product, so this brand has gained sufficient popularity in Europe.
However, Bavaria has not escaped litigation. She was accused of colluding with Heineken and Amsterdam to artificially inflate prices.
Sponsorship
Bavaria is a sponsor of Formula 1 races in Moscow and Rotterdam. Moscow races have been held since 2008 and were funded by Bavaria from the very beginning. She also sponsors some football clubs.
Beer "Bavaria" non-alcoholic
Bavaria Malt is one that has occupied the market since 2006.
This is a very tasty and affordable beer. "Bavaria" (producer) claims that the drink is prepared exclusively from natural ingredients. It consists of:
- natural wheat malt;
- pure mineral water;
- quality hop.
Beer "Bavaria" non-alcoholic has different tastes: Wit and Pomegranade (pomegranate). The second is more like juice.
The drink is made by diluting malt mineral water. The resulting mixture is then boiled and saturated with carbon dioxide. Basically, alcohol is removed from the drink only at the last stage of the brewing process. The Bavaria company on its official website reports that the beer produced is made only from natural ingredients and at the same time leaves a pleasant aftertaste.
The manufacturer offers its customers several options for purchasing their product. Trade networks are supplied with beer "Bavaria" in kegs or in bottles.
Baravia Malt has a golden color and almost no foam. Beer "Bavaria" qualitatively differs from analogues in that it does not have an unpleasant smell and taste of burnt barley. On the contrary, it feels the sweetness of malt and hints of fruity aroma. In general, the non-alcoholic product has a rather pleasant taste and a velvety aftertaste.
Dark beer
Many do not like dark beer because of its strength and bitterness. But this is not a characteristic of the darkest beer. Bitterness is present only in a low-quality product. The present has a velvety taste and a bright aftertaste. Beer "Bavaria" dark in this regard is strikingly different from its counterparts in its quality.
At first glance, it seems that light beer differs from dark beer only in color, but this is not so. There are some cardinal differences in the production technology, besides, dark beer itself has a richer taste than light beer.
When making dark beers, barley is usually roasted to give the beer a browner hue and richer flavor. A special difference lies in the amount of hops - in dark beer it is much more. Usually the cooking technology itself consists in fermentation.
It is worth noting another interesting feature: the strength of dark beer depends on the fermentation period, and not on color. Light can be even stronger than dark if it is aged longer. In fact, you can already find dark light and light dark beer on store shelves for a long time.
On top of everything else, dark beers are actually healthier than light beers due to their significant iron content. Once in the human blood, iron begins to generate hemoglobin.
Also, dark beer does not contain fat, nitrates and caffeine, but at the same time it contains vitamins that help reduce the risk of heart disease.
But the biggest benefit of dark beer is to improve appetite and reduce the harm from eating meat.
Beer "Bavaria" has a long history and improved production technologies. However, only at the beginning of the 19th century, the necessary capacities for the production of a dark drink appeared.
Beer "Bavaria" in kegs
There are two Bavaria bottled in kegs: light and dark. When choosing large volumes, it is best to focus on reliable suppliers that have been on the market for a long time. This is especially important for cafes and restaurants that have a certain brand. In such places, beer should be appropriate. It is best to find partners working with Bavaria European breweries.
Trappist beer
Bavaria produces several varieties of Belgian ale, which is produced in the breweries of the Belgian monasteries of the ancient Catholic Trappist order. Varieties of this ale may vary in saturation and color. Natural yeast is used in the preparation.
The history of Trappist ale dates back to the 19th century. Over the long period of existence, many brewing companies bought out the production of Trappist beer, while retaining the La Trappe emblem.
If you decide to have a good rest and enjoy the taste of natural foam, then you should choose Bavaria beer. It is perfect for any company and will bring zest to the evening.
Russia. Efes started production of Bayern
A division of Efes Breweries International (Efes International Brewing Company) Russia - Moscow Efes Brewery (Moscow Efes Brewery) begins to produce, advertise and sell "Bavaria Premium", a premium beer, and a non-alcoholic beer variety - "Bavaria Malt" - in Russia under license from Bavaria N.V., effective April 26, 2006.
The share of "Bavaria Premium" beer in the licensed segment of the Russian market at the end of 2005, according to research by AC Nielsen, was 3.6%; this segment showed the highest growth in the market in 2005. Bavaria Premium will be available in 500 ml and 300 ml bottles, 330 ml cans and 30 liter kegs.
Under the license agreement, Efes Moscow Brewery will also produce and sell Bavaria Malt in 500ml and 300ml bottles and 330ml cans.
Bavaria is the second largest beer producer in Holland, producing 5 million hectoliters per year; The company's products are sold in more than 100 countries around the world.
Mr. Ahmet Boyacyoglu, EBI President: “We continue to expand our products in line with our strategy to further strengthen our position in the countries where we operate. The introduction of Bavaria Premium to the dynamically growing Russian beer market will allow us to offer a wider and stronger range of products from our international brand.”
“Bayern have very ambitious plans for Russia,” comments Frank Swinkles Jr., Executive Director and member of the Board of Directors of Bavaria N.V., “We are confident that we will fulfill all plans together with EBI in Russia, as we ourselves have seen the growth and development EBI activity over the last 5 years”.
EBI is an active player in the markets of the countries in which the company operates - throughout the CIS, Eastern Europe and the Balkans.
EBI currently operates in Russia, Kazakhstan, Moldova, Romania, Serbia and Montenegro, where the company has eleven breweries with a combined production of 21.
8 million hectoliters per year, as well as four malt factories with a total capacity of 139 tons per year.
The EBI product range consists of premium, mainstream and economy beers. Many of the products are leaders in their respective market segments.
EBI aims to achieve a brand package that successfully covers all market segments; the company's brands are distributed in all growing segments.
EBI's current long-term strategic goal is to become one of the leading brewing companies with a major concentration in Eurasia, which defines EBI's current territories of operation.
Russian beer market
The Russian beer market is the fifth largest in the world and is the largest international market for EBI; the share of sales and net proceeds of the company in Russia in 2005 was 66% and 76%, respectively. EBI is the 4th largest beer producer in Russia, with a market share of 10% both in terms of value and volume (data from AC Nielsen, January 2006).
EBI offers a wide range of products for all segments of the Russian beer market.
EBI currently manufactures and sells Warsteiner in the super premium segment, Zlatopramen, Amsterdam Navigator and Efes Pilsener in the premium segment, Stary Melnik in the high-end mainstream segment, Sokol ” and “Solodov” in the “lower mainstream” segment, as well as “Polar Bear”, “Krasny Vostok” and “Zhigulevskoye” in the economy segment.
In October 2004, EBI, established in the Netherlands, successfully listed its Global Depositary Receipts (GDRs) on the London Stock Exchange and is currently listed (IOB code: EBID).
EBI is majority-owned by Anadolu Efes Biracılık ve Malt Sanayii A.Ş. (“Anadolu Efes”), Turkey's leading beverage producer.
Anadolu Efes, together with its wholly and partly subsidiaries and affiliates, produces, advertises and sells beer, malt, soft drinks and bottled water throughout Turkey, Southeast Europe, Russia, the CIS countries and the Middle East.
Bavaria Premium beer is the leading brand in the Netherlands. Bavaria is made from natural mineral waters and top quality malt since 1719, according to a family recipe invented centuries ago.
Bavaria is the second largest beer producer in Holland. The company's production volume is about five million hectoliters of beer annually. Most of the production is still made in Lieshout, but Bavaria also produces products for Russia - together with Efes Breweries International, and brews beer in South Africa at its own brewery.
- Bavaria also has a soft drink factory and two malt houses; the company cooperates with the Trappist brewery (La Trappe).
- Bavaria produces a variety of beers. The most famous are Bavaria Premium Pils Premium light beer from Holland. Bavarian malt (Bavarian malt), a non-alcoholic beer, is quite well known in Holland. Bavaria malt is also available in apple, lemon and hibiscus flavors.
- In France, specialty varieties - Bavaria 8.6 and the popular 8.6 Red - rank highly. Variety 8.6 is also popular in other countries.
Other special varieties are La Trappe and Moreeke (the name is a tribute to one of the company's founding fathers, Laurentius Morees).
Until the 1970s, Bavaria operated mainly on the Dutch market, but then began to introduce Bavarian beer to the whole world. Currently, residents of 100 countries enjoy its quality.
With sales subsidiaries in France, Spain, Italy, South Africa and America, as well as representatives in other countries, the company gains a wide presence in the world. The company has an individual approach to each market: always take into account the tastes of local beer consumers.
For example, in 1978 non-alcoholic malt beer was already being exported to the Middle East. Demand for this type of beer has grown rapidly in other regions as well. Bavaria Malt is currently one of the most popular malt beers.
In the early 1990s
Bavaria began to export premium varieties to the CIS countries, and the Bavaria brand became one of the two leading brands in the prestigious import segment on the Russian market.
The barley is processed in the company's own malt houses in Lieshut and Eemshaven in the northern part of the Netherlands. These two malts with a production capacity of 240.
000 tons per year appeared as a result of the formation of a joint venture between Bavaria and the association of farmers Agrifirm. Together they form the company Holland Malt (Dutch Malt).
Since the capacity of the malthouses is much larger than is necessary for production, a significant part goes for export to other breweries around the world.
Beer review Bavaria
Discovering the variety of alcoholic beverages that the modern market is ready to charm everyone with today, do not miss the opportunity to enjoy the Dutch flavor.
The intoxicating of this region has its own authentic nature, which allowed it to easily imprint in the hearts of a multi-million audience of connoisseurs of foamy alcoholic products.
- Bavaria beer is an excellent example of the region's trademarks. This is a Dutch foam made according to a traditional recipe that is almost 400 years old.
- Although the drinks of this brand are not full of impressive variety, they are considered one of the best, because they hide the genuine nature of freedom and excellent taste.
- Did you know? According to the figures for 2016, Bavaria NV produced more than 7 million deciliters of its intoxicating beer.
Tasting characteristics
Bavaria beer is an alcohol that you will definitely remember. These drinks have already managed to win the favor of a multi-million audience of intoxicating connoisseurs from all over the world.
And this is not surprising, because each representative of the range is based on its own unique recipe, developed many decades ago.
As for the composition of the products, depending on the recipe, it may contain barley malt, maltose syrup, roasted malt extract, barley and other hop products. The strength of drinks is in the range from 0% to 8.6%.
Color
Choosing alcohol directly for your tasting evening, you will get acquainted with products of brown color and pale gold with a variety of shades. Each representative of the line is individual.
Aroma
Aromatic indicators of modern hops show caramel, malt and fruity notes.
Taste
The gastronomic base emerges with a multifaceted taste, in which chocolate, fruit and malt notes can be heard.
How to choose the original intoxicating
When choosing alcohol in a store in your city, try to be extremely careful, as the market is systematically replenished with counterfeit goods.
Today, fakes can be found on almost any eminent brand of dark and light beer, and the Dutch Bavaria in this case was no exception.
In particular, in order not to miscalculate and choose a really tasty and aromatic drink, we recommend that you rely on the following nuances during the acquisition process:
- Shop. Buy branded Bavaria in specialized alcohol stores, where quality certificates can be provided to the client. Do not trust small grocery stores and stalls. According to statistics, it is in such places that you can most often find counterfeit or expired products.
- The structure of the liquid. Before you go to the checkout with the selected bottles of alcohol, study the consistency of the intoxicating one. It should be spotlessly clean, without turbidity and sediment. Any neoplasms in beer are unacceptable, and they can be a sign Low quality the ingredients used, and the result of improper storage or transportation of the foam.
- Decor. The appearance of the container also plays a significant role. Beer Bavaria today is bottled both in cans and in bottles. At the same time, the company responsibly ensures that each of its products carries exclusively premium quality. Therefore, on the original packaging you will never find dents, streaks of glue or paint, glass chips, uneven labels and other signs of a factory defect.
Did you know? Today, Bavaria can be found in more than 130 countries around the world.
How to serve
In order to feel the solid flavor of the aromatic and taste indicators of the branded Dutch hoppy, try to rely on classical principles tastings.
Dark beer, as well as light representatives of the assortment, demonstrate high foam, which is why they should be poured slowly into tall glasses at an angle of 45 degrees.
In addition, attention must be paid to the temperature of the feed. It should be extremely low, approximately 5-8 degrees. It is with such indicators that the consistency of the hop takes on a balanced character, excluding the possibility of the appearance of unpleasant sharp aromas and chaotic aftertastes.
What products are combined with
In order to extend the tasting period as much as possible and get the best impressions from it in the same coin, do not forget about gastronomic accompaniment.
Practice shows that the Dutch beer Bavaria is absolutely unpretentious for snacks, but at the same time, experienced tasters recommend serving it with foie gras, smoked ham, tapas and blue cheeses.
Other uses
If the tasting of branded Bavaria did not bring you the desired satisfaction and multifaceted colors, we recommend trying this alcohol as part of original cocktails.
Due to its unobtrusive structure, the foam goes well with a large number of ingredients, allowing you to create delicious and memorable mixes.
Beer-based cocktails, which are especially popular in the world's leading bars, clubs and restaurants, include Diesel, Bishop, Hoof Kick, White Cocktail and Cranes.
What are the types of this drink
If you take a closer look at the assortment of Bavaria, you will discover a range of drinks that every beer connoisseur should try. These should include:
- Bavaria Premium. Golden-straw product with sweetish aromas of malt, flowers, wheat, wild rice and hops. Taste indicators are based on a combination of hops with lemon and herbs.
- Beer Bavaria Non-alcoholic. A golden drink, in the aroma of which the dominant note is assigned to plumes of malt, apples, herbs and gentle hops. Gastronomic indicators are based on the gradually revealing aftertaste of barley malt and apples.
- Beer Bavaria Dark. Dark brown alcohol with fragrant aromas of fruits, hops and malt. Taste ambitions are expressed by a combination of notes of creamy chocolate, plum and brown sugar.
- Bavaria 8.6 Original. Strong hoppy with expressive aromas of anise, grain, dried fruits and apples. The taste is built on rich notes of licorice and caramel.
Historical reference
Beer Bavaria is a benchmark of Dutch intoxicating. This trademark is owned by Bavaria NV, today a subsidiary of Swinkels Family Breweries NV.
Bavaria NV is an exclusively family business whose history can be traced back to 1680. Today, the company is managed exclusively by relatives, representatives of the 7th generation of Swinkels.
As of 2016, the licensed production of drinks under the Bavaria brand was organized not only in Holland, but also in South Africa and Russia.
Did you know? Bavaria Pilsner won a bronze medal at the 2017 Australian International Beer Awards.
Enjoy alcohol with the best tasting characteristics
Whatever types of beer you explore and whatever brands you turn your attention to, the first acquaintance with Bavaria is guaranteed to give you the desired new experience.
These drinks, made according to an old recipe from the best ingredients, have a non-trivial taste and are able to give their unforgettable mood.
Turning to the assortment of a well-known company, you can find intoxicating drinks both for personal home tastings after hard working days, and for mass festivities where alcohol can be consumed in its pure form and as a basis for creating delicious cocktails.
Visit your nearest liquor store today to purchase a few bottles of signature Bavaria hoppy. Enjoy the best intoxicating.
What beer to drink in Bavaria?
Of course, we associate Bavaria with Bavarian beer. However, it would be nice to know more about it and navigate better.
There are approximately 1,250 breweries in Germany, both small and large. Half of them are located in Bavaria. Half of the Bavarian breweries are located in the Franconia region. This region is inhabited not by the descendants of the Bavarians, but by the Franks, and there their own culinary habits and traditions. Franconia includes, for example, the cities of Würzburg, Nuremberg, Bamberg, Bayreuth, Kulmbach.
Ethnic Bavarians live in the so-called Old Bavaria (Lower and Upper Bavaria, and the Palatinate). This is, of course, Munich, Rosenheim, Regensburg. The third ethnic region of Bavaria is the Bavarian Swabians: the cities of Augsburg, Memmingen, Kempten. At the beginning of the 19th century, just part of the land inhabited by the Swabians fell under the Bavarian crown. They also have their own traditions and, of course, their own beer, closer to Swabian, of course.
There are about 3,500 brands of beer in Germany
So what everyone should know:
— A self-respecting traveler does not drink bottled beer! They drink what is often referred to by the ridiculous term "live beer".
Live beer does not run anywhere, it does not have to be cloudy unpasteurized at all (why do you not understand what unfermented yeast is in your stomach?). Ideally, it is drunk where it was brewed - at the brewery.
It is less prestigious and cool if its beer is bottled from a keg. But drinking bottled beer is no good!
- The Brauhaus usually sells its own draft beer. You shouldn't expect more than 4 brewed beers from him, and sometimes even one. But they come to the Brownhouse just for him!
- - A brewery whose beer is sold on tap from a keg is usually marked everywhere in Germany in front of the entrance of any institution (well, except for Turkish ones). As a rule, several varieties of bottled beer are also sold, just to expand the range. But I repeat: drink bottled "not comme il faut»!
- - There are special establishments with a large selection of beers (from a hundred or more). However, ordinary establishments do not strive for such an expansion of the range. In Germany, it is generally accepted to drink draft beer of the particular city or town in which you are.
- - Many beers in Bavaria are seasonal, or they are usually drunk seasonally.
- - Bavarian types of beer and Bavarian tastes are very different from common German ones.
- - The cuisine is determined by the type of establishment you have chosen.
Brahaus Hofbräu in Munich at night
Bavarian and Franconian types of beer, basic, seasonal and special.
Bavarian tastes are very different from the rest. Compared to the rest of Germany, Bavarians drink much less pilsner (no more than 25% versus 75% in the north of the country). Moreover, both they and the Swabians will have softer pilsners than in the north and in Berlin.
And although pilsner or pils (they are the same thing, invented by a Bavarian who came to the Czech Republic), this type of beer cannot be considered Bavarian. Like the other, second most common type of Dortmund beer, it is export.
Thus beer Bavaria and the rest of Germany are different!
The main types of beer in Bavaria.
It is easy to get confused with the types of beer and the designation of Bavarian beer. All beer brewed in Bavaria is Bavarian. It's official. However, in Germany, the label is supposed to indicate the type of beer (well, as we write pork or beef). And therefore the two main types of the Bavarian type had to be renamed.
Now it is the Munich type of beer: Münchner hell (Munich light) and Münchner dunkel (Munich dark). In both, the malt determines the taste, both are slightly bitter, and both accompany food well. But if you're not in the mood to dine/then they're so-so on their own.. We expect a more pronounced taste from the Bavarian beer.
Sometimes, if the water is harder, the beer type is brewed coarser and closer to the Dortmund export type. Often it is referred to as Urtyp (urtyup, that is, the original, ancient prototype).
Seasonal types of beer in Bavaria.
- - maibok, brewed from the end of April and all of May. This is a high-alcohol lager beer, with a lot of carbon dioxide;
- - all summer - the season of Weizen or Weisse wheat beer (they are one and the same), they drink it in large glasses of 0.5 liters each, the beer smells a little of kvass;
- - In summer, Bavarians love to mix beer more than in other parts of Germany: a mixture of light beer with lemonade - radler, a mixture of wheat beer with lemonade - Russ. But anything gets in the way: with mineral water with gas, with juices ... It's customary, and it's not bad to drink in the heat.
- - in addition, in the summer, the Bavarians brew the usual weaker beer, such as landbier (rural) ..
- - from mid-September to the end of October in Munich they drink Oktoberfest beer or Wiesenbier. This is a very special beer, it is dark golden, high-alcohol and Vienna type and is made from caramelized malt.
Many consider it the best type of beer in general. In other parts of Bavaria, this or a similar beer is called Märzen (March), regardless of the dates. It simply means that it has been aged since March (in the old days, today it is just a type of beer).
It has a lot of taste, the beer is saturated, the high-alcohol amount of carbon dioxide is average.
- - Franconia, from September to October, golden and dark sides are brewed for special holidays (kermez and other local dates).
- - from November to March, they brew Christmas Weinachtsbier, a rare double wheat - Doppelboekweizen, strong Starkbier. Overall, this is a dark and high-alcohol beer. But in this type of beer, alcohol is often poorly bound - it even smells of alcohol.
- - from March to April in Bavaria, beer ending in ator- is brewed. This is a powerful dark doppelbock, less often a golden bock. The most famous brand is Salvator, and the most famous one, which only “selected” establishments receive, is the festive salvator, which is even richer and stronger.
Special types of beer in Bavaria.
There are many original types and brands of beer in Franconia. So, for example, a very famous smoked malt beer in Bamberg. In Lichtenfels, Steinbier is brewed - a red-hot stone is thrown at it and a caramel flavor appears.
Connoisseurs of fragrant foam are familiar with the situation when they really want to taste their favorite intoxicating drink, but the state of affairs is not conducive to intoxication. Non-alcoholic beer comes to the aid of beer admirers, which a few decades ago caused bewilderment among the townsfolk. What is this foam if there are no hops? It can’t be attributed to a beer drink either, it’s just lemonade.
But in fact, all the fundamental beer parts are contained in non-alcoholic drinks. There are hops, malt and other ingredients necessary for your favorite drink. By the way, the taste of such a product is identical to the usual intoxicated. The only thing left is to learn to understand the varieties and identify the best non-alcoholic beer, the rating of which is better to make individually, but based on the advice of experienced ones.
Non-alcoholic beer can be a worthy alternative to regular
Before finding out which non-alcoholic beer is better, it should be clarified that in fact the percentage ethyl alcohol in such a drink is still present. But its content is minimal and usually does not exceed 1.5%.. Whereas in the usual foam, the degree fits into the readings of 4-11%.
In non-alcoholic foam, alcohol is present due to fermentation processes, without which the foam is not prepared. It is not possible to completely remove the degree from this type of drink.
Manufacturers, in order to achieve the title of "non-alcoholic", are only working to reduce the amount of ethanol released during technological processes. And this is achieved in the following ways:
- Using reduced temperature. Moreover, it is below the level at which alcohol boils (+78.3⁰С).
- using dialysis. Dialysis is a process in which solutions are purified from low molecular weight compounds using a special membrane. This technique is also called "membrane".
- By inhibiting the fermentation process. Here, technologists use two methods: the use of special yeast, which prevents the conversion of maltose (malt sugar) into ethanol, and by lowering the temperature conditions.
According to experts, the membrane method of preparing non-alcoholic hop is the most reliable and common. This is evidenced by the taste of such foamy.
The difference between non-alcoholic beer and regular beer
In principle, considering the technological nuances of making a foamy drink in which there is no ethanol, it becomes clear that such beer should not differ much from ordinary beer. After all, the same ingredients are used. But, given the methods that are used to remove excess ethanol from hoppy, it can be assumed that some additional components are present in non-alcoholic foam.
Non-alcoholic beer contains the same ingredients as regular beer.
Harm and benefit
Artificially obtained compounds (as a result of technological processes), with regular and prolonged use of this drink, can harm human health. According to experts, non-alcoholic intoxicating drinks are no less harmful than ordinary drinks. Of course, one should not talk about any benefits of non-alcoholic beer, but such a drink will not bring much harm either.
But do not forget that beer of any kind (including low-grade beer) is very well absorbed by the body, which leads to rapid weight gain. According to doctors, excessive passion for non-alcoholic foam leads to the development of such troubles as:
- varicose veins;
- hormonal problems;
- disorders of the digestive tract;
- disorders of the cardiovascular system.
Organoleptic properties
Usually, in the production of non-alcoholic foam, a light lager is taken as the basis. This is a foamy bottom fermentation (during the manufacture of which the yeast settles to the bottom as a result of exposure to low temperature). Pale lager must meet the following standards:
- Color: light straw or golden.
- Transparency: minimal sediment allowed.
- Foam: must be high (about 2-3 cm) and have durability (holding time from 2 minutes).
Foam is an important indicator of the quality of foam. It is by its appearance that one can judge the aroma and freshness of the drink.
Depending on the raw materials used for the preparation of such a drink and the technology used, the characteristic aroma of hops can be diluted with additional notes - honey or apple. This is a good indication of the drink. But if the foam gives off a caramel smell, the technologists have messed up with the temperature regime, and the excess yeast aroma indicates gross violations of the recipe.
Some non-alcoholic beers may have citrus notes
Considering the taste of non-alcoholic hoppy, it is worth knowing some nuance. The hop bitterness characteristic of the drink should not be harsh and rough. With a good foam, it will be soft and felt immediately after a sip, and then disappear after 1-2 minutes. Also, in high-quality foam, additional taste sensations (sweetness, sourness, astringency) will not become dominant.
Dealing with varieties
What types of non-alcoholic beer deserve attention? First of all, a huge and motley army of such foam can be divided into several categories. And already focusing on such a classification, choose your favorite drink.
Russian stamps
Considering the beer brands that produce this drink, you can distinguish between all varieties into two types:
- Non-alcoholic beer produced with western technology.
- Low-grade foamy, which is brewed in the regions (local, regional production).
Beer brands produced in Russia:
Baltika 0. This is the first non-alcoholic beer to be produced in Russia. It has been in production since 2001. At technological production use the dialysis method. Zero Baltic are manufactured at a large plant in St. Petersburg. The Baltika trademark belongs to the Scandinavian holding Baltic Beverages-Holding.
The Baltika brand was included in the list of 100 largest brands in 2007, consecrated by the Financial Times (England).
Zero Baltika is an unfiltered non-alcoholic beer, which is the most common beer in our country. For the convenience of consumers, it is produced in glass containers and tin packaging..
Baltika 0 is produced in glass and tin packaging
Bavaria 0. This equally popular brand of non-alcoholic beer is produced according to Dutch technology. Zero Bavaria is distinguished by its taste - its taste and aromatic nuances are as close as possible to traditional European ones. According to experts, the taste of Bavaria 0 is estimated to be an order of magnitude higher than that of other non-alcoholic counterparts.
In addition to the two most common brands of non-alcoholic beer, brands such as:
- Zlatý Bažant-Nealko, technology of Czech brewers;
- Stella Artois, made using Belgian technology;
- Bud Alcohol-Free, also known under the popular Budweiser brand (USA).
Regional beer brands:
Separately, it is necessary to say about such brands of “beer for teetotalers”, which are made in Russia not according to foreign technologies, but through the efforts of our local breweries. Among them are quite a few worthy varieties. For example:
- The legend of the Siberian brewery Pikra;
- White Bear, a product produced by a Moscow brewery;
- Foam, the fruit of the work of brewing masters from Chuvashia (Cheboksary);
- Bezzer, a beer produced in Barnaul, filtered and pasteurized beer;
- Siberian Crown, premium segment beer production produced by the efforts of the Omsk brewery.
Foreign varieties
Among residents of European countries, non-alcoholic beers are much more common than among Russians. Therefore, this segment of the market is more saturated with foreign varieties of non-alcoholic foam. Among the most successful varieties of low-grade hoppy brands such as:
- Buckler;
- Mikkeller;
- Paulaner;
- jever fun;
- FAX Free;
- Clausthaler;
- Samichlaus Classic;
- Schloss Eggenberg;
- Beck's non-alcoholic
- Maisel's Weisse-Alkoholfrei.
The most popular non-alcoholic foamy
| Place | Beer name | Peculiarities |
| 1 | Jever Fun (Germany) | is particularly thin and exquisite taste, beer drinkers note its rare and memorable flavor |
| 2 | Schloss Eggenberg (Austria) | has a slightly sour taste with a hint of pine sawdust and must |
| 3 | Bavaria Malt (Holland) | especially popular among football fans, although it does not stand out among other non-alcoholic counterparts |
| 4 | Maisel's Weisse (Germany) | has a surprisingly pleasant, slightly tart aftertaste and a specific aroma |
| 5 | Stella Artois (Belgium) | this hoppy beer is famous for its mild and at the same time rich aroma and hoppy taste, as close as possible to ordinary beer |
| 6 | Buckler non-alcoholic (Netherlands) | beer connoisseurs advise to consume this exquisite drink always chilled, in their opinion, this is the only way to feel all the specific aroma of the drink |
| 7 | Baltika 0 (Russia) | the most common non-alcoholic intoxicating drink in Russia was included in the rating of "world celebrities" due to the refined taste that wheat malt gives the drink |
| 8 | Clausthaler Classic (Germany) | enters the middle price segment and is one of the best representatives of non-alcoholic beer among the middle class |
| 9 | Paulaner Hefe-Weißbier non-alcoholic (Germany) | this wheat hop belongs to unfiltered beer, this drink will be a great addition to friendly gatherings watching football matches |
| 10 | Bezzer (Russia) | Barnaul brewers are not in vain in the ranking of the most popular non-alcoholic beer and all thanks to the unique, slightly tart and pleasant taste of this drink |
Non-alcoholic beer and drivers
By the way, this is one of the reasons for the popularity of such beer products in our country - the opportunity to drink before the trip. The minimum level of ethanol and the maximum proximity to real foamy sensations make this drink one of the most favorite among car owners.
True, experts still do not advise relaxing in this way immediately before driving a car. After all, the smell of hops after drinking non-alcoholic foam will remain, which can cause suspicion among traffic inspectors (at a stop). Therefore, there is a great chance of sending the driver for a medical examination (after all, the breathalyzer will not reveal intoxication).
The driver cannot refuse a medical examination; by refusing, he automatically agrees that he was driving drunk. Therefore, you will have to waste time and go to prove your innocence to narcologists.
Non-alcoholic beer and pregnancy
Future mothers are another category of non-alcoholic foam fans. These include breastfeeding women. It is thanks to such a foam invention that this category of women may not feel cut off from the general fun for festive table. But doctors categorically do not recommend consuming non-alcoholic beer in this state.
It must be remembered that ethanol is contained in non-alcoholic beer, although in low concentration, this drink also contains a lot of additives (flavors, preservatives, flavor enhancers, sweeteners) that can be harmful and negatively affect the development of the fetus. So for expectant mothers, the consumption of non-alcoholic beer becomes no less harmful than the use of regular alcohol.
conclusions
Non-alcoholic beer is gradually gaining its niche in Russia, breweries are opening, new brands are being produced. Whether to use this kind of foam or stop at the already familiar alcoholic types- it's a personal matter. But, in any case, you should choose non-alcoholic intoxicating drinks consciously, and choosing the best brand is a difficult task.
After all, non-alcoholic beer is famous for its exquisite notes. Drinking it is a savoring of flavor nuances and aromatic combinations. Therefore, it is worth dwelling on proven varieties of such foam from reputable experienced manufacturers.
In contact with
Beer Bavaria is an alcoholic intoxicating drink loved in many countries of the world. The manufacturer strictly follows the traditional cooking recipe and carefully monitors the quality of its product, so the products of the Bavaria brewery today are one of the best in the world.
Manufacturer and manufacturing features
By making this alcoholic drink the eponymous company from Holland, which opened in 1860, is engaged in. The Bavaria brand is an exclusively family business, so only high-quality beer is for the company's leaders.
The Dutch drink of this company has an unsurpassed taste and aroma, which are due to a special technological process:
- Water is used only from local Dutch artesian springs. It undergoes complex multi-stage cleaning. Surplus that was not used in the preparation of beer is cleaned again and poured back into rivers and artesian springs.
- The energy cycle of Bavaria factories is completely closed. The heat generated from one production process is stored and redirected to another area.
- Bavarian malt is the best in the world. Therefore, the company's specialists use only it during the manufacture of beer.
- All pipelines at the plant are made of copper, because high-quality yeast fermentation can only occur in a copper environment.
- Hops and yeast are selected by representatives of the Bavaria company throughout Europe, since only high-quality and natural ingredients can be used to make beer.
So carefully thought out and properly organized technological process allows the company to delight its customers with delicious beer for over 300 years.
Description of Bavaria beer
This hoppy drink has a balanced taste and pleasant freshness. Its color is rich golden-straw, some species have a dark brown tint.
The beer itself contains a pleasant hoppy bitterness on the palate and a slight sweetness in the aftertaste. The aroma is pleasant, sweetish, with a pronounced hint of hops.
The drink is sold in bottles and tin cans 500 ml.
Types of beer Bavaria and their cost
There are several varieties of this intoxicating drink:
- Premium Pilsner 4.9% ABV. It has a beautiful golden-light shade, and the foam cap consists of many tiny bubbles. The taste is rich, malty with hints of sweetness. Notes are clearly felt herbs, and fresh apples, the subtle bitterness of hops gives a special piquancy. The cost of one glass bottle is about 80-120 rubles.
- Radler Lemon is a low alcohol beer with 2% ABV. It has a light and refreshing taste, light, slightly golden hue. The taste is sweet and sour, citrus, the bitterness of hops is almost completely absent. The cost of one bottle of 500 ml is about 80 rubles.
- Bavaria Malt- soft drink with a balanced taste and malty aroma. The color is golden brownish, the foam cap is strong and stable, consisting of many small bubbles. The taste is rich with a slight bitterness. The taste of this drink resembles European lagers - thin, with notes of hay and fruity sourness. The cost of one can of 0.5 liters is about 67-85 rubles.
- Bavaria Original 8.6 - beer with a strength of 7.9%. It has a rich aroma with notes of rice, dried fruits and herbs. The aroma is balanced apple-licorice. Dark golden color. The bitterness of hops is clearly felt in the taste. The cost of one bottle is about 90-120 rubles. The high alcohol content does not spoil the taste of the drink, on the contrary, it is drunk softly and pleasantly.
All these varieties of the drink produced by the Bavaria brand have many awards, which only once again confirms its quality.
Pairing beer with different dishes
To fully reveal the taste and aroma of this intoxicating drink, the manufacturer recommends combining it with the following dishes:
- Malt - with snacks, crackers, chips, dried fish;
- Bavaria Original 8.6 - with olives, anchovy topas, foie gras, blue cheeses, dried or smoked beef;
- Pilsner - with spicy meat dishes, barbecue wings, deep-fried squid and onion rings;
- Radler Lemon is best suited to dried duck, a good beef steak or grilled fish with lemon.
Such a gastronomic combination will allow you to fully reveal all the flavor notes of Bavaria beer and will give you the opportunity to get real pleasure from drinking it.
Dutch beer Bavaria is a hoppy drink made from the best ingredients and according to a traditional recipe, so all connoisseurs quality beer you need to try it at least once.
In the small Dutch town of Lieshout in 1719, Lavrentius Mures decided to brew beer on his farm. Gradually, a small production turned into a factory. In 1951, the grandson (Jan Swinkles) expanded the production and marketing of products.
The company constantly strived to improve product quality. Brewer's yeast, everyone knows they love copper, soon all of Bayern's pipelines were made of copper.
Even malt for beer is produced at the same plant, it is rightfully considered the best in the world, it is exported to other countries.
The struggle of Germany and Holland for the brand
Brilliant beer idea without alcohol
In the Middle East, the idea of making beer non-alcoholic first appeared in the 1970s. According to the Qur'an, Muslims are not allowed to drink alcohol. The company "Bavaria" quickly appreciated the scope of exclusive beer, various experiments lasted 10 years.
The new product began to be produced in 1978, the drink quickly became popular. Release of non-alcoholic Bavaria in glass bottles of 0.25 and 0.33 liters, as well as in cans of 0.33 and 0.5 liters.
Interestingly, the US Army made huge purchases of "Bavaria Malt" for the soldiers that fought in the Persian Gulf. The daily news constantly showed warriors with a bottle of this beer. Beer Bavaria Malt - occupies 2/3 of the entire beer market without alcohol in the Netherlands.
Beer "Bavaria" non-alcoholic
Non-alcoholic beer is considered to contain 0.2-1.5% alcohol. Technological methods for obtaining beer without alcohol:
- using the method of dialysis;
- lowering the fermentation process with special yeast and low temperature, which block the reaction of turning maltose into alcohol.
Microelements, which are contained in the usual beer, are also found in non-alcoholic beer. Beneficial features are preserved, and harm
Bavaria Malt
This pale filtered beer is considered to be the standard of non-alcoholic beers. It is brewed according to the "standard" with the subsequent removal of alcohol. This drink contains 0% alcohol, as evidenced by the presence of a special HIFFIA certificate. The drink is not expensive pleasant taste. The convenient lid can be easily removed, without the use of a “opener”. Also great for people who don't drink or are allergic to alcohol. This variety is sold in bottles (0.25 and 0.33 liters), and in cans (0.33 and 0.5 liters).
Beer "Bavaria" Malt has a taste with nuances of hops, rice and various herbs, with a clear pleasant aftertaste.
Taste and composition of "Bavaria" Premium
"Bavaria" Premium has a refreshing taste, low-calorie tonic beer, does not cause weight gain. Light and light beer (5% alcohol).
The composition includes: water from natural sources, hops, as well as barley malt.
Bavaria premium beer has a beautiful golden hue with a “cap” of foam.
Beer has a pleasant aroma, with hints of sweet malt, noble hops, flowers and herbs, wild rice, wheat…
Sold in glass bottles (0.25; 0.33; 0.5; 0.66 liters), or in jars (0.3 and 0.5 liters). It is better to store this sort of beer at -6-8 degrees.
New Bavaria 8.6
This novelty is a strong beer (sold in 0.5 and 0.3 l glasses). Alcohol in the drink is 7.9% (not the stated 8.6%). The sweetish caramel flavor is not to everyone's taste. Beer Bavaria reviews are completely different. The fans did not like the smell of alcohol in the beer, the aftertaste is not very pleasant.
Pairing beer with different dishes
Beer goes well with Japanese as well German dishes like an aperitif. Pairs well with different cheeses, fish and any meat dishes: poultry, as well as pork, etc.
