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Stout beer is very dark, almost black, that came from Porter style. As we see there are many variants in this style. This accompanies us now is the Imperial Stout. You can find it as Russian Imperial Stout or Export Stout. Although minor differences could be marked on its initial density are basically the same beer.
After the Stout took their own path, separate from Porter in the late nineteenth century the demand for this beer in the Russian Imperial Court and Baltic countries made their producer, UK will strive to improve the product for export. Hence, supplementing the Russian name.
Like IPA prior to pasteurization, refrigeration, microfiltration and other technological advances now need the ingenuity of the master brewers to endure the long trip without being damaged. So he got up the initial density for greater body and spirit, up to 12%, and also hopping and bacteriological control.

The result
An incredible stout, well toasted, with a high amount of alcohol (12%, almost like wine) that delivers a feeling of warmth on the palate but does not stand the taste of alcohol. Extremely complex because of the nuances and flavors that delivers, toast, sweets, snuff, chocolate, etc.. To drink like a brandy after a meal or a meeting with friends. When this complex beer is the care and guard time can develop a taste for port wine.
is said that the Imperial Stout Beer was first made for Catherine the Great, who was a fan of stouts.

care Beer
Beer is a beverage to drink young. That's the general rule which are exceptions to the Imperial Stout. This uncovering is not recommended before 6 months, being the most recommended that you start drinking after years of preparation. Depending on product quality and storage conditions can last for many years and aged to develop new flavor profiles.


Combinations or Maridajes
Here are some ideas to enjoy this beer.
Complement: Vanilla soaked in coffee syrup with a dollop of cream.
dish: sautéed pork loin cubes heavily spiced, finished in mushroom sauce reduction.
Contrast bree with grated Parmesan cheese and pepper.
Recommended recommended combination or accompaniment to be enjoyed in its heyday this beer are good friends.


This BJCP says about this beer.
13 F - Russian Imperial Stout:

Aroma: rich and complex, with varying amounts of roasted, fruity esters, hops and alcohol. The toasted malt character can have shades of coffee, chocolate, or slightly burned, which can be mild to moderately strong. The aroma of malt can be subtly flavorful and resemble a barley-wine, depending on the density and grain mixture. You can optionally show a slight malt character special (eg, candy), but this only adds complexity and does not dominate. Fruity esters of low to moderately strong, and can have a complex character of black fruits (prunes, raisins). The aroma of hops can be very low to very aggressive and can have any variety. The nature of alcohol may be present, but should not be sharp, hot or solvent. Aged versions may have a mild port wine quality, but should not be sour. No diacetyl. The balance may vary with any aromatic element taking center. Not all aromas described need be present. The aging affects the intensity, balance and smoothness of the aromatic elements.

Appearance: color varies from dark brown to jet black. Opaque. Brown to dark brown foam. Retention may be low to moderate.

Taste: tasty, deep, complex, often very intense, with variables cantidades de carácter a grano tostado, malta, ésteres frutados, amargor y sabor a lúpulo, y alcohol. Amargor medio a agresivamente alto. Sabor a lúpulo medio bajo a alto (cualquier variedad). Moderado a alto sabor agresivo a malta y granos tostados pueden sugerir chocolate agridulce o no dulce, cacao, y/o café fuerte. Un carácter suave a grano quemado, quemante o alquitranado puede ser evidente. Esteres frutados pueden ser de bajos a intensos, y pueden tomar carácter a frutos negros. La malta debe estar balanceada y soportar un carácter tipo barleywine y puede mostrar opcionalmente un soporte de sabores a tostado, a pan o caramelo. El alcohol debe ser evidente, pero no caliente, agudo o a solvente. Sin diacetil. El paladar and the finish can vary from relatively dry to moderately sweet, usually with some toast that endures, and the bitterness and warmth. The balance and intensity of flavors can vary with aging, becoming more subtle some flavors, and developing a quality wine or port wine type.

Mouthfeel: Full body very full, with a velvety texture (although the body may decline with long conditioning). Soft warmth of alcohol must be present and detectable. There should be a syrup or sub-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Overall impression: a dark ale, with intense flavor. Toast, fruit and bittersweet, with a notable presence of alcohol. Black fruit flavors mingle with toasty sensations, burning, or tar-simile.

History: made of high density and hopping level in England for export to Russia and the Baltic countries. They say it was popular in the Russian imperial court. Today is even more popular among American craft brewers, who have spread this style with unique American characteristics.

Comment: variations exist, with American or British interpretations (predictably, the American versions have more bitterness, character tan, and later hops, while the English versions reflect a more complex nature of the specialty malts and a profile of higher esters). The wide range of features has allowed a maximum of creativity by manufacturers.

Ingredients: Pale malt well amended with generous amounts of roasted malts and other grains. You may have a complex mixture, using virtually any variety of Malta. You can use any variety of hops. Alkaline water balances the abundance of acidic roasted beans. American or English yeast.

Vital statistics:
IBU: 50-90 +
SRM: 30-40 +
DO:
1075-1095 + DF: 1018 to 1030 +
Alcohol: 12.8 +%

Commercial examples: Antares. Samuel Smith Imperial Stout. And the best microbreweries in the country.

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Imperial Stout Beer Free Beer Hot


And how do I get my free beer?



This free beer respond a bit to the origins of this blog. The initial idea was to expand, within my small capabilities, information on beer to my "customers."

I brew at home as a hobby and, as I was sharing the with friends, family, friends and acquaintances, insurance agents, enemies and pets found that in general, most people who were interested proved by the method of preparation, different beer styles or variations of that, so far to prove that I invited, did not exist for them.

Therefore, after much conversation about it with those who proved my
brew, with the exception of pets, I started writing some things on this blog to promote awareness of craft beer, beer styles, ways to appreciate it properly, and some other things.

As usually happens in life, The original idea was his way alone without my consent. Began to get comments and views from everywhere. So he slowly, unwillingly, it was becoming not only a guide for those who drank my beer but on a small site refers to taking any beer quality, in short for "lovers of genuine craft beer."

This brief explains sadly that your beer is not free. Surely after the expectation created by the title will be closely disappointed. However, all is not lost. If you're really interested in the topic to try, learn and be open to a world just promoted, at least in our country (Argentina) can do it integrándote the association of homebrewers on its website We Brewers. Meetings are usually open to all age groups, where everyone wears their beers, tested, evaluated and discussed each. There you can try excellent beer and learn a lot about it.
're invited.

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Vale do a little clarification since it is common the question of consulting the blog enthusiasts, why Germany takes hot beer?

Beer in Germany takes hot.

What is certain is that in many places taken at room temperature, this means that is not refrigerated. But the failure to pass a barrel poplar content does not mean that hot drink.

This temperature "environment" never exceed 12 ° -14 °. This same temperature range is called cellar temperature, which is preserved in certain places so that temperature constant throughout the year. It is expected that this applies on an ale, top fermented and not a lager, low fermentation and delicate flavors, which itself needs to be served at a temperature about 5 degrees.

hot iron

A curious about the "beer hot, possibly the one that has given rise to this myth, is the Stachelbier.



consists of submerging a hot iron, heated to red in the glass of beer. This will produce essentially a caramelization of sugars present in the final beer, a decarbonation and, of course, a warm drink.



Argentina then a version of the phenomenon. Be sure to try it because the result is something truly interesting. Always on beer good body where you can find residual sugar to caramelize, in this case Oatmeal Stout tested in a very good body.

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warm beer, a remedy for colds

Scientific studies show that beer stabilizes the immune system and relieves symptoms of colds .. Vytal
No 34 - October-2007 / Vytal

in Germany is quite a usual drinking warm beer and even doctors recommend it to relieve you of these typical symptoms of constipation. Because of their hot components consumption improves health because it provides a significant amount of soluble fiber, promotes peripheral blood circulation, reduces joint management, relief sore throat, joint pain softens and stabilizes the immune system.



is advisable to be covered with a good blanket to enhance the effect of beer and so "sweat" all the cold.

The explanation for this phenomenon is easy to understand. The alcohol in beer eliminates some of the cooling virus, which is why you can not heat the beer to over 78 degrees, since a higher temperature the alcohol evaporates.

Home Remedy: ______________


- 1 / 4 l water
- 1 bottle dark beer (0.5 l)
- 1 / 4 cream (one cup)
- sugar
- 1 teaspoon of flour



Heat water with beer. Mix cream with flour and add warm beer. Let stand a few minutes and add sugar.

Source: http://www.costacomunicaciones.es/vytal/noticia.php?id=338

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ago most beautiful people

At first glance, this seems not an issue that should be included in this title, but we understand health in a broad sense, in his soul and spiritual aspect, and with some licenses, enjoy this nice note.

In English there is a phrase that says "Beauty is in the eye of the beholder", which roughly translates as "Beauty is in the eyes of spectator ", but has always existed the possibility of altering it to" Beauty is in the eye of the beer-holder ", or whatever it is," Beauty is in the eye of the beer is. "

A few years ago Scottish scientists conducted a study with 80 university students to determine the influence of alcohol ingested in the attraction felt towards the opposite sex. I showed photos of 120 students from a neighboring university and found that those youths who had ingested a couple of beers were 25% more attractive to the subjects of the photographs than their sober. They also found that the result was the same in men and women.

But now they have gone even further. Researchers at the University of Manchester have come to the conclusion that, although the amount of alcohol consumed is important, other factors that can determine if it has the effect of beer goggles. " The result of this new study can be expressed by the following equation: An

=
units of alcohol consumed S = Number of smoke in the room (on a scale of 0 to 10, with 0 being clean air, 10 extremely dirty)
L = lighting (candelas per square meter, 1 is total darkness, 150 of normal room lighting) Vo =
visual acuity (6 / 6 normal, 6 / 12 minimum required to obtain a driver's license)
d = distance to the "person of interest" (0.5 to 3 meters)



The result may be less than 1 or over 100. If you get zero or less, the effect does not exist. From 1 to 50, normally considered unattractive people are not so offensive to the eye, while above 50 they become attractive. If you were to get a rating above 100, well, then the subject would be surrounded by supermodels.



Testing of this effect in real time



Sources:
http://hogueradelasnecedades.blogspot.com/
INFOBAE Alcohol makes us all more beautiful
BBC News 'Beauty is in the eye of the beerholder'

The Beer Ateojos


Urban Spectacles of Wood is a company that makes glasses hand-carved wood on request. Recently decided to turn around its product offerings and have begun to produce glasses with materials other than wood, and one of their latest experiments has been used beer bottles.

No doubt this gives new meaning to the phrase: ass bottle glasses.

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Wheat

Hops, an important ingredient in beer which gives, among other things, the bitterness characteristic properties for the treatment of premature ejaculation.

Among other uses, such anaphrodisiac is used in men against excessive sexual appetite, having a positive effect due to the presence of principles with estrogenic and androgenic activity, such as acetate cipropterona. It is also used when there is premature ejaculation in men and spermatorrhea.



This plant has different names.

# - Botanical: Humulus lupulus L.
# - Castilian: hops, lupo, lupine, man
# - Catalan: llúpol, escanya poll, Espargos, bord espàrrec
# - French: houblon, lupulin
# - English: hop

Hops are native to Europe, especially areas of cold and fresh but also grows naturalized in the United States, China and Canary Islands
Family: cannabináceas

Its main uses - In the nervous system acts as a sedative and hypnotic, which is due to its fatty amrgos, the lupulone and humulone.
- is indicated for insomnia especially when it is due to hyperactivity or concerns. It is also used in teas for anxiety and stress fatigue.
- As anaphrodisiac is used in men against excessive sexual appetite, having a positive effect due to the presence of principles with estrogenic and androgenic activity, such as acetate cipropterona. It is also used when there is premature ejaculation in men. and spermatorrhea.
- In the treatment of nocturnal enuresis, headaches or migraines

- Because of its sedative and antispasmodic properties are used in compositions of herbal teas for the treatment of painful periods
- With respect to the digestive system acts as a stomach bitter tónuico thanks to the principles contained ketone such as humulone and lupulone.
- For external approach has a slight antiseptic and antibacterial effect.


Sources:
http://www.botanical-online.com
http://www.ecoaldea.com/plmd/lupulo.htm

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As its name implies, are wheat beers that are made with a proportion of the crop.
No beer brewed on the basis of 100% wheat, always made with malted barley, the basic ingredient of all other beers.
In this type of beer a part of the grains that compose it, in general between 25% and 50% is wheat.
wheat gives it a distinctive profile to this beer unique flavor beans, freshly baked bread or cake, a fruity esters, a banana, clove and vanilla.

beers in general are cloudy, this is because yeast dissolved kept unfiltered to be little flocculant, ie prefers not easily gives aroma and flavor of yeast. If you serve a wheat beer bottle is recommended that you shake to make a swirl in the background and suspended yeast found sleeping there. This seeks to integrate yeast to the beer for its taste and aroma is present in every sip.
Its characteristics: sour, frothy, light and low alcohol make it the perfect beer to quench their thirst. During fermentation occurring phenols that give flavors like spice, clove and banana or fruit. If working at a lower temperature fermentation imparts flavors of vanilla.
is known variously as Weizenbier: wheat beer, or Weissbier, white beer, by its cloudy appearance. If it is bottled unfiltered yeast bearing the prefix "Hefe"


beers usually are clear, bright but not opaque, high carbonation aromas and flavors that are fruity and high fermentation.
They drink in these typical wheat beer glasses, large size and quantity. With a characteristic white foam, soft, abundant and persistent.

Turn the world looking for varieties of wheat beers we meet with some of these surprises.

Weizen (Weissbier)

Bavaria is the world capital of wheat beers, which normally call a "Weizen (wheat) or" Weissbier (white beer). These are are the most representative of the turbidity characteristic style.

Dunkelweizen

is a dark wheat beer. Just as cereal beers has toasted malts to add color and complexity of style. Similar in flavor with some caramel or toasted. Weizenbock



beers are stronger than instead of having 5% alcohol reach 7%. Pronounced flavors and aromas of fruit and spices. Berliner Weisse



can hit your character to an unsuspecting {ISTIC sour taste. The beer is very light, acid and low alcohol, is an ideal drink for hot afternoons. In the brewery, there is a light wheat beer, but fermented with a mixture of yeast and giving it the characteristic acidity.

Belgian Wheat Beer (Wit) is a beer

altamenete aromatic. Typically spiced with coriander and bitter orange peel. Personally I like more with the touch that gives Jamaica pepper, very aromatic and spicy, just spicy.
The wheat beer is very versatile making a drink lightweight and easily combined with aromatic spices or other profiles. Beer

U.S. Wheat (American Wheat)

are soft beers that taste is a cross between Weizen from Germany and the U.S. lightweight Ales. They do not see the cloves or banana are the traces of German styles, but they do have something in turbidity and acidity. They are generally friendly and well-balanced beer, made with 30 to 50% wheat malting.

Wheat Beer Flavored beers are

fruit extracts and spices. Fruits enhance and complement its refreshing character. Summer beers are, generally using cherries, blueberries, raspberries or currants.
are often wrongly called with the name "beer" and the product you want to highlight. Beer Raspberry, strawberry, etc.. This is incorrect, cereal beers are in any case the correct name is "beer with" raspberry, strawberry, etc..
Beer is the product of modified grains into sugar and fermented. The fermentation of sugars from the fruit is called wine.


Temperature: Serve at 4 ° C

Pairing Combinations or

Here are some ideas to enjoy this beer.
Complement: Bananas flambé with rum caramel threads.
Dish: Chicken sautéed disc with onion, garlic, on the final basil, thyme and cover with fresh tomato processing.
Contrast: Lemon Pie
Recommended accompaniment The combination or recommended to be enjoyed in its heyday this beer are good friends.

This BJCP says about this beer.

15A. Weizen / Weissbier

Aroma: moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary, but the best examples are reasonably balanced and suitably prominent. Noble hop character ranges from low to none. A moderate left wheat aroma (which may be perceived as bread (Bready) or grains) No other features of Malta. It has no diacetyl or DMS. Optional, but acceptable, are scents that can include a harsh citrus, slight to moderate vanilla character and / or low scented gum (chewing gum). None of these optional features should be high or dominant, but often can add complexity and balance.

Appearance: pale straw color very dark gold in gold. A thick layer of foam, full-length feature is its white head. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit Hefe" is also cloudy sediment of yeast in suspension (which should be stirred before drinking). The filtered Krystal version has no yeast is bright and clear.


Taste: Low to moderately strong banana and clove. The balance and intensity of phenol and ester components can vary, but the best examples are fairly balanced and featured acceptably. Optionally, a very light to moderate vanilla character and / or gum, some notes can accentuate the banana flavor, sweetness and roundness, must not be dominant if present. The mild flavor is complementary bread or grains, also a slightly sweet Pils malt. Hop flavor low to none, and bitterness very low to moderately low. A rough character and citric r yeast and high carbonation is often present. The full palate is well rounded flavor, with a relatively dry finish. None of diacetyl or DMS.


Taste: Low to medium body, never heavy. Suspended yeast in suspension may increase the perception of the body. The texture of wheat gives the creamy taste sensation that can progress with a light end to a "spritzy" using high carbonation. Always effervescent.




Overall impression: Pale, spicy, fruity and refreshing ale made from wheat.


Comments: These are refreshing, fast to mature, lightly hopped and show a single character in banana, cloves and yeast. These beers often do not stale, the best way to enjoy is young and fresh. Version "Hefe" is served with yeast sediment; Krystal version is filtered for excellent clarity. Bottles with yeast are traditionally shaken or rolled gently swirling before serving. The character of a Krystal Weizen is usually fruity phenolic content and less than the Hefe-Weizen.


History: A traditional wheat-based ale from Southern Germany that is a specialty for summer consumption, but generally produced year-round.

Ingredients: In German law, at least 50% of milling wheat should malta, though some versions can be used to 70%, the remainder is Pilsner malt. A decoction in the mash will give the appropriate body without cloying sweetness. Wheat ale yeasts produce the typical spicy and fruity, although extreme fermentation temperatures can affect balance and produce other flavors. A small amount of noble hops are used only for bitterness.


Vital Statistics

DO: 1.044 to 1.052 IBU
: 8 to 15
DF: 1.010 to 1.014
SRM: 2 to 8
Alcohol: 4.3 to 5, 6%




Commercial examples: Antares, Paulaner Hefe-Weizen, Erdinger Weissbier and best microbreweries.

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Altbier

The Altbier is a hybrid between ale and lager . Fermented ales are basically a smaller temperature range and matured for long periods of time at very low temperatures, as do the lager, this process allows the yeast to reabsorb unwanted components and provides clean character and soft, this classic variety . It is drunk in small vessels, about 20 cl.




Alt literal translation in German is "old" and the Altbier is the beer made the old-style manufacturing when it was common to find an ale, rather than the development of lager from spreading when temperatures began to be controlled more easily.



Long before producing lager, the typical German beers, ales are made. Not yet had the knowledge about the function of yeast fermentation and much less able to control the temperature of it to taste the brewmaster. Depended on the weather and, eventually, the storage place of production.



The Ales came first, when brewers did not know in a comprehensive way the role played by yeast. There was no scientific knowledge of them, not even the certainty of his existence. This was after the French chemist Louis Pasteur, between 1857 and 1863, proved that fermentation was caused by living microorganisms. These "natural contaminants" of the grains and fruits were identified as microscopic fungi called Saccharomyces cerevisiae.


time he reached the technological advance and could easily control the cooling and, therefore, the temperatures of the different stages of Lager and its star, the Pilsen style, almost took over the supply of beer on tap. However, in the Rhine River region in northwestern Germany, the beer remained faithful to the "old style" of work keeping the type beers ales, a style that carries 3,000 years old.

Thus on the banks of the Rhine are still developing Kölsch in Cologne and crossing the river in Dusseldorf Altbier.






in Köln (Cologne) only drink Kölsch, and only Düsseldorf Altbier. Each beer is the brand identity of the city, and flag of the competition between them.



Flags: Düsseldorf Cologne instead. Kölsch is

designation of origin, this means that there can be only if it was made Kölsch in Cologne. Not so the Altbier, which must be respected just like that.



Flags: Altbier Kölsch instead.

This BJCP says about this beer.

Temperature: Serve 9 ° C

Pairing Combinations or

Here are some ideas to enjoy this beer.
Complement: white bread toast slathered with butter.
Dish: Tuna pie.
Contrast hard cheese and seasoned salt.
Recommended recommended combination or accompaniment to be enjoyed in its heyday this beer are good friends.


7 - AMBER HYBRID BEER

7-A Northern German Altbier:

Aroma: A grain discreetly "malty". Low to no noble hop aroma. Clear, very limited lager character profile esters. No diacetyl.

Appearance: Copper Color soft light brown. Very clear by the extensive cold storage. Low to moderate white foam with good retention.

Taste: bitter and discreetly well balanced by a soft and sometimes sweet malt character can have a discrete character cake or candy. Finish dry sometimes remains bitter. Clear character of lager with sulphurous notes. Esters low to none.
noble hop flavor low to medium. Carbonation moderate to moderately high.

Mouthfeel: Soft, medium-medium-light body.

Overall impression: A clear and relatively bitter beer, balanced with malt character. Generally darker, more caramel, usually less bitter than Dusseldorf Altbier.

Comment: Most produced outside Dusseldorf Altbier style are Nothern Germain. Most are moderately bitter brown lager. Ironically, "alt" refers to an ancient method of manufacture, which makes the term "altbier" inappropriate. Those are made as ale, fermented at cold temperatures for an ale and stored at cold temperatures (such as Dusseldorf Altbier).

Ingredients: Typically made of malta Pilsen base and colored with dark roasted malt or caramel. You can add small pieces of malta munich or vienna. Noble hops.




DW-World.de - Deutsche Welle - Bildunterschrift.
Típica de Düsseldorf y el bajo Rin. Cerveza oscura que contiene más o menos el 4,8% de alcohol. Se sirve en vasos o copas de 0,2l. y se sirve normalemente del barril. En la imagen, el hombre más anciano de Alemania bebe Altbier (traducido al español, cerveza vieja)

Estadísticas vitales:
IBU: 25-40;
SRM: 13-19;
DO: 1046-1054;
DF: 1010-1015;
Alcohol: 4.5-5.2%

Ejemplos comerciales: Antares y en las mejores Microcervecerías.



.

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Scottish Ale and Lager

Las cervezas fall into two broad categories depending on the type of fermentation. ALES



• high fermentation. This means that the yeast works on the top of the liquid, or wort is fermenting.
• Work in a range of temperatures between 18 º and 25 º
• Fast. It takes 1 to 2 weeks. • Results
more complex. Stronger flavors, fruity esters. LAGER



• Fermentation Baja. The yeast work in the background that are fermenting wort.
• Work fermenting wort in a range from 8 º to 15 º
• Slow. Delay 1 to 3 months
• Flavors cleaner, softer, less fruity and more attenuated. Ales came

The first, when the Brewers were not aware of how full the role played by yeast. There was no scientific knowledge of them, not even the certainty of his existence. This was after the French chemist Louis Pasteur, between 1857 and 1863, proved that fermentation was caused by living microorganisms. These "natural contaminants" of the grains and fruits were identified as microscopic fungi called Saccharomyces cerevisiae.

However

brewers could learn Over the years, based on trial and error that the beers were unstable when stored hot and cold spots reservations as the Alps or caves were pleasantly surprised to fetch them, that their beer was more stable, clearer and had matured, because the yeast had sunk to the bottom.

From this storage (Lagerung in German) were selected natural yeast fermentations fund. They work at lower temperatures, more slow, attenuated production of beer, the taste is cleaner, less pronounced and fruity ales.



Examples Ales include among others, Pale Ale, Golden Ale, porters, stouts, Belgian, wheat, etc.

Lager are the pilseners, bocks, dopplebocks, Oktoberfest, etc.. Mostly German.

Ale beers have more flavor profile, more intense flavor and more body. Lagers are generally lighter, flavors limpid and easier to drink. As usual a great comment beer: the difference between Ale and Lager is comparable to sex at 18 and 40, but lost intensity gain details that invite you to enjoy more fully.


.

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The Scottish is the name by which defined of beer produced in Scotland.
is one of the four traditional, opaque, dark beers originated in the British Isles. The other 3: Stout, Porter and Brown Ale.
Perhaps the most out of the features that differentiate the beers of Scotland from other dark it tastes clean and fresh.


Formerly in Scotland was not possible to grow hops were in good condition and the need to import hops produced a malt beer that was predominant, and the cold climate of Scotland a cleaner fermentation.
is a sweet beer-bodied, ruby \u200b\u200bcolor, deep malt in its aromas and flavors, with hints of fruit.
Some may have a slightly smoky flavor.

You can also find the name Scotch Ale. There is no clear boundary between Scottish and Scotch Ale, except that the latter tends to be stronger and heavier.

style varieties are differentiated with respect to its density and alcohol content, based on the old price per barrel of the nineteenth century "/ -" is read as "shilling", shillings, a former British coin disappeared.
values \u200b\u200bwere 60 / -, 70 / -, 80 / - and 90 / -

This designation has had a renaissance and is now accompanied by a designation number.
Light
60 / - heavy
70 / -
export 80 / -
wee heavy 90 / -

Today many beers of this style are used as beer for the Christmas season.


Temperature: Serve between 8 ° -10 ° C

Pairing Combinations or

Here are some ideas to enjoy this beer.
Complement: chocolate mousse with crunchy caramel.
dish: grilled pork chops . Seasoned with fresh herbs to finish cooking as sage, thyme and basil.
Contrast brie cheese with grated Parmesan and pepper.
Recommended The combination or accompaniment recommended to be enjoyed in its heyday this beer are good friends.


This BJCP says about this beer.

9 - SCOTTISH AND IRISH ALE
All subcategories Scottish Ale (9A.9B and 9C) share the same description. The Scottish Ale substyles differ in density and alcohol content, although the stronger versions have more intense flavor and bitterness to balance the malt.


Aroma: low to medium sweet, malta, sometimes accentuated by low to moderate kettle caramelization. Some examples have low hop aroma, slightly fruity, low diacetyl and low to moderate peaty aroma (all are optional.) The peaty aroma is perceived as earthy, smoky, or soft toast.
Appearance: Deep amber to copper dark. Often highly crystalline due to the long and cold fermentation. Low to moderate foam, roasted red cloth.
Taste: the first taste is of malt, but should not be too strong. Malta initial sweetness is usually accentuated by the browning during cooking and is sometimes accompanied by a low diacetyl. Fruity esters moderate to none. Bitterness is low to moderate, but the balance will always be towards malt (although not always by much). A hop, moderate to low. Moderate to low peaty taste is optional, and is perceived as earthy and smoky. Generally has a dry finish, due to small amounts of malted barley.
Mouthfeel: medium mediobajo body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
Overall impression: Limpid, maltose, with a dry finish, perhaps with fewer esters, and sometimes a faint earthy peat notes. Most beers have a slightly dry finish, considering their relatively sweet taste, having a different balance the strong scotch ale.
History: traditional Scottish beers reflect indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). It is also traditional in the long cold fermentation.
Comment: malta-hop balance is slightly to the side of Malta. The caramelization is cooking, not the caramel malt (sometimes confused with diacetyl). Although unusual, any smoked character is yeast and water, not peat-smoked malts. The use of peat-smoked malt to emphasize the character smoking should be restricted. Beers smoked heavily should enter the smoked beer category, not here.

Ingredients: English pale base malt or Scottish. Small amounts of roasted barley add color and taste and leaves a dry finish, lightly toasted. English hops. Yeast
relatively low attenuation. Some commercial brewers add small amounts of caramel malt, amber, or wheat, and adjuncts such as sugar.
The optional nature of earthy, peat or smoke comes from the yeast, malt and water rather than use
smoked malts.


9 A - Scottish light/60:

Statistics vital:
IBU: 10-20;
SRM: 9-17;
DO: 1030-1035;
DF: 1010-1013;
Alcohol: 2.5-3.2%.

Commercial examples: Belhaven 60 / (all are produced in barrel not exported).

9 B - Scottish Heavy 70 /:

Vital statistics:

IBU: 10-25;
SRM: 9-17;
DO: 1035-1040;
DF: 1010-1015;
Alcohol: 3.2-3.9%
Commercial examples: Caledonian 70 /.
NOTE's Blog: In his commentary on the Caledonian Brewery, says Michael Jackson is currently the only British brewery boilers are used to direct heat cooking, but now are gas, not wood as formerly. The brewer Russell Sharp, said "We boil, we do not cook over low heat. This gives aromas and flavors that are not achievable with stainless steel and steam heating. " Caledonian beers currently working with a hopped closer to the classic English ales of Scotland.

9 C - Scottish Export 80 /:

Vital statistics:
IBU: 15-30;
SRM: 9-17;
DO: 1040-1054;
DF: 1010-1016;
Alcohol: 3.9-5%.
Commercial examples: Caledonian 80 /.

How Far Apart Do Posts Need To Be On A Pole Barn

No, no ... That Michael Jackson.
The other: white, who traveled the world famous for his talent ...
Well maybe you clarify what this link The Beer Hunter
Ecribió countless magazine articles and numerous books on beer, wine and beer production.
Because I tell you that we named it says in the beginning of one of his works "The Book of Beer"

Never ask for "a beer"

Nobody thinks of ordering in a restaurant "a meal, please." Nor simply ask "a glass of wine," without specifying at least if you want white or red, sweet or dry, and perhaps needle or not ... when the mood of people decide they do to change the grape to the grain, more often than not ask " beer, or at most a brand, without thinking whether it is right for your mood or the moment.
What the British call plonk and Americans jug wine (wine not marked) are often well made, but only refer to the origin of the grapes. Everyone knows that there " good wines, but few know that beer can be just as varied, complex and noble.
The wine was not born with their own vocabulary ; subsequently was generated in collaboration with writers such as Saintsbury and Simon, Lichine and Johnson. Any writer who specializes in wines that have enjoyed a beer, and most have done so, could confirm that some are drier, others more sweet, this full-bodied, this lighter, some with flavors reminiscent of pear or the oranges, other than the coffee or chocolate. It is a difficult language. Anyone interested in the flavors of foods and beverages has at least slight knowledge of that language, and this is the best way to appreciate beer. wine growers and brewers often use, more sophisticated chemical terms, however, seem best suited to define the drink as a treat.



often ask me if I drink wine, beer as if it were a prison instead of a playground. The answer is that there are days I do not drink, never a week goes by that does. Regardless of what is considered in relation to other pleasures, it is not necessary to be monogamous in the choice of drink. The beer is consumed in greater quantity than the wine, but not granted its due. Within my means, I would remedy this injustice.
The use of beer
Those who drink only the more conventional beers do not understand that there are different types suitable for each mood, time or purpose.
Some people drink beer to get drunk, although it is an inefficient system ... The most frequent use is as a social drink beer ... A social beer should not be too strong, and requires a touch of dryness of the hops to make it palatable. Other people drink to quench their thirst. Wheat beers or Belgian sour ales ... the normal Lager are also used for this purpose, but are not as suitable for being too sweet and too much gas, too full.
Anyone who has had a hard day's work knows that beer can be very restorative ... dark lagers, ales soft, or one of the most creamy stout.
Some beers have whetted the appetite and others are well suited to accompany food ...



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