Dark ale is a strong beer that is brewed using barley malt and a herbal mixture using top-fermentation. For this drink

Characterized by a pronounced fruity aroma and taste, combining sweetness and slight bitterness. Popular varieties of ales are porters and stouts.

Today, dark ale beer is produced in Scotland, Ireland and Belgium. Depending on the country of origin, each of them has its own characteristics.

Irish dark ale

Irish dark ale beer is a strong and at the same time soft drink, with a pronounced wine flavor and caramel aroma. It is brewed from thick wort with high density. This beer is characterized by a rich ruby ​​hue and high alcohol content, which does not spoil the taste.

Belgian dark ale

Belgium is considered one of the capitals of brewing, therefore, speaking about beer, one cannot fail to mention Belgian dark ale. It has been brewed here since the days of monastic abbeys, and many traditional recipes are still observed in the production of ales today.

This beer has a sweetish aftertaste, as well as fruity, spicy and caramel notes. The color of the drink varies from dark amber to deep brown. When pouring Belgian dark ale into a glass, a rich head of foam forms.

Scottish dark ale

Another type of this beer is Scottish dark ale, which is brewed in the northern regions of the kingdom. It has a very rich dark color, a pronounced malt flavor and aroma with smoky and roasted notes. This drink tastes similar to English bitter - it also has woody notes and a slight sourness.

Scottish ales come in different strengths. There are several types:

• Light – alcohol content 3-4%.
• Heavy – alcohol content 4-5%.
• Export – alcohol content 5.5-6%.
• Strong Scotch Ale – alcohol content 6-8%.

You can try authentic dark ale and enjoy its deep and rich taste by visiting specialized beer restaurants, such as the Kriek brasserie.

A malty, usually caramel beer, perhaps with some esters and sometimes a toffee aftertaste. Hops are just there to balance and support the malt. The malt character can range from dry and grainy to deeply toasty and caramel, but never toasty and especially not peaty. Traditionally the darkest of Scottish ales, sometimes almost black, but without any burnt, over-roasted character.

Aroma:

Low to moderate maltiness, often with notes of dried bread crusts or ladyfingers. Low to medium caramelity, mild toffeeiness acceptable. The best examples have a light pome fruit character. There may be a slight aroma of traditional English hops (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is unacceptable.

Appearance:

Color ranges from light copper to very dark brown. Transparent. Low to moderate creamy head.

Taste:

Fully malty, with flavors ranging from light bready malt with caramel undertones to deep toasty malt with toasty accents (but never too much toast) or a combination thereof. The fruity esters are optional but add depth, although they are never overpowering. Hop bitterness in balance with malt. Let's say the hop flavor, from absent to weak, should have a traditional English character: earthy, floral, orange-citrus, spicy. The finish ranges from intense and malty to dry and grainy. The subtle nature of toffee is acceptable, but burnt sugar is not. Malt-hop balance - towards malt. Peat smoke is unacceptable.

Mouthfeel:

Medium-weak to medium body. Low to moderate carbonation. It can range from relatively deep and creamy to dry and grainy.

Comments:

A malty ale that derives the vast majority of its character from specific malts rather than from the process. Burning the malt or sugars of the wort through caramelization in the brew kettle is not traditional, nor is the overtly toffee character. Most often a draft product. A smoky character is not allowed, and any smoky character in traditional versions is due to the presence of peat in the water.

Characteristic Ingredients:

Initially, Scottish pale malt, corn grits or flakes and caramel color were used. The recipe was later adapted to use additional ingredients such as amber and brown malts, caramel and wheat malts, roasted grains, or dark sugar for color but not the "roasted" flavor. Sugar additives are traditional. Pure or slightly fruity yeast. Peat smoked malt is not authentic and lacks flavor.

All subcategories of Scottish ales (9 A, 9 B, 9 C) have the same description. Scotch ale subtypes differ mainly in density and strength., although stronger versions will definitely have a slightly more intense flavor (and more hop bitterness to balance the enhanced malt). Competitors must select the appropriate category based on starting gravity and alcohol level.

9 A. Scottish Light 60/- (Scottish Light)

Options: OG: 1.030 - 1.035
IBUs: 10 - 20 FG: 1.010 - 1.013
SRM: 9 - 17 ABV: 2.5 - 3.2%

Commercial examples: Belhaven 60/-, McEwan's 60/-, Maclay 60/- Light (all cask only, not exported to the US)

9 B. Scottish strong 70/- (Heavy 70/-)

Options: OG: 1.035 - 1.040
IBUs: 10 - 25 FG: 1.010 - 1.015
SRM: 9 - 17 ABV: 3.2 - 3.9%

Commercial examples: Caledonian 70/- (Caledonian Amber Ale in USA), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-

9C. Scottish export 80/- (Scottish Export 80/-)

Options: OG: 1.040 - 1.054
IBUs: 15 - 30 FG: 1.010 - 1.016
SRM: 9 - 17 ABV: 3.9 - 5.0%

Commercial examples: Orkney Dark Island, Belhaven 80/- (Belhaven Scottish Ale in USA), Belhaven St. Andrews Ale, McEwan's IPA, Caledonian 80/- Export Ale, Broughton Merlin's Ale, Three Floyds Robert the Bruce

Aroma: Low to medium malt sweetness, sometimes accentuated by low to moderate caramelization in the brew kettle. Some examples have a low hop aroma, light fruitiness, low level diacetyl and/or a low to moderate peat odor (all of which are optional). The peat smell is sometimes earthy, smoky, or barely toasted.

External description: Color from dark amber to dark copper. Typically very clear due to long, cool fermentation. The creamy foam is low to moderate and ranges in color from off-white to light tan.

Taste: The initial flavor is malty, but not too strong. The initial malt sweetness is usually emphasized by the low to moderate caramelization that occurs during boiling, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance always leans towards the malt (though not always by much). Hop flavor is low to none. Low to moderate peaty character is optional, and may taste earthy or smoky. Typically has a grainy, dry finish due to a small amount of unmalted, roasted barley.

Mouth sensation: Medium-low to medium body. Carbonation is low to moderate. Sometimes a little velvety (creamy) but often quite dry due to the use of roasted barley.

General impression: Clean malty with a finish that becomes dry, maybe some esters, and sometimes just a little peaty earthiness (smoke). Most examples of these beers have a fairly dry finish, given their relatively sweet taste, and have an inherently different balance than strong Scottish ales.

Story: A traditional Scottish session beer that reflects local ingredients (water, malt), with fewer hops than its English counterparts (due to the need to import hops). Long, cool fermentation is traditionally used in Scottish brewing.

Comments: The hop-malt balance leans slightly to moderately towards the malt side. Any caramelization comes from boil caramelization rather than caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoky character comes from the yeast or water and not from the use of peat-smoked malts. The use of peat-smoked malt to imitate peat character should be limited; Excessively smoky beers should not be classified in this category, but rather in the smoked beer category.

Compound: Scottish or English pale malt (base). A small amount of roasted barley adds color and flavor and creates a dry, lightly roasted finish. English hops. A pure ale yeast with a relatively low attenuation rate. Some commercial breweries use small amounts of crystal, amber or wheat malt and additives such as sugar. Possible peaty, earthy and/or smoky character comes from the use of traditional yeast and from local malt and water, rather than from the use of smoked malts.

9 D. Irish Red Ale - Irish Red Ale

Aroma: The malt aroma is low to moderate, usually caramel-like, but sometimes toasty or butterscotch-like in character. May have a slight oily character (although this is not required). Hop aroma is low to none (usually not present). Very clean.

External description: Color ranges from amber to dark reddish copper (most specimens have a deep reddish tint). Transparent. Light foam, off-white to yellowish-brown in color.

Taste: Moderate flavor and sweetness of caramel malt, sometimes with buttered toast or butterscotch characteristics. Finishes with a slight roasted grain flavor, which gives the finish a characteristic dryness. Typically no aroma hops, although some examples may have a slight English hop flavor. Medium - Low hop bitterness, although light use of roasted grains can increase the bitterness range to medium. Finish is semi-dry to dry. Clean and smooth taste (lager versions can be very smooth). No broadcasts.

Mouthfeel: The body is medium-light to medium, although examples containing low levels of diacetyl may have a slightly flattened mouthfeel. Moderate carbonation. Smooth. Moderately fermented (more than Scotch ales). May have a slight alcoholic warmth in stronger versions.

General impression: An easy drinking pint. Emphasized malt with initial sweetness and roasted dryness on the finish.

Comments: Sometimes brewed as a lager (if this is the case, the diacetyl character will usually not be noticeable). If served too cold, the roasted character and bitterness may appear stronger.

Compound: May contain some additives (corn, rice or sugar), although excessive use of additives will harm the beer's characteristics. Usually contains a little roasted barley to provide reddish color and a dry roasted finish. British/Irish malts, hops, yeast.

Options: OG: 1.044 - 1.060
IBUs: 17 - 28 FG: 1.010 - 1.014
SRM: 9 - 18 ABV: 4.0 - 6.0%

Commercial examples: Moling's Irish Red Ale, Smithwick's Irish Ale, Kilkenny Irish Beer, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

9E. Strong Scotch ale - Strong Scotch Ale

Aroma: Very malty, often with noticeable caramel. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization is often mistaken for diacetyl, which should be low to none. Stronger versions often contain low to moderate levels of esters and alcohol. Hops are very weak to none.

External description: The color ranges from light copper to dark brown, often with a deep ruby ​​tint. Transparent. Typically has a large yellow-brown head that may be unstable in stronger versions. "Feet" may be noticeable in stronger versions.

Taste: A rich malt flavor with cooking caramelization is often noticeable (especially in stronger versions). A hint of roasted malt or smoky flavor may be present, as well as slight nutty properties, both of which may linger in the finish. Hop flavor and bitterness are low to medium-low, so malt flavor should dominate. Diacetyl is mild to none, although it can sometimes be mistaken for caramelization. Low to moderate levels of esters and alcohol are usually present. Esters may resemble plums, raisins, or dried fruits. The flavor is usually full and sweet, but the finish can be sweet to semi-dry (from minor use of roasted barley).

Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, viscous viscosity. Smooth alcoholic warmth is usually present and highly desirable as it balances the malt sweetness. Moderate carbonation.

General impression: Thick, malty and usually sweet, which can be reminiscent of dessert. Complex secondary malt flavors prevent a one-sided experience. Strength and maltiness may vary.

History/comments: Also known as "wee heavy". Fermented at more low temperatures than most ales, with lower hopping rates, resulting in a range of clean, intense malt flavors. Well suited to the area where it originated, with a characteristic abundance of malt, cool fermentations and aging temperatures. Hops, which do not grow in Scotland and have been expensive to import in the past, were used to a minimum.

Compound: Deeply modified pale malt, with the addition of up to 3% roasted barley. Crystal malt may be used to a small extent for color correction, the sweetness usually does not come from crystal malts, but rather from light hopping, high temperatures mashing and cooking caramelization. A small percentage of smoked malt can add depth, although a peated character (sometimes perceived as earthy or smoky) can also be created by yeast and local water. Hop presence is minimal, although English varieties are the most authentic. Fairly soft water is typical.

Options: OG: 1.070 - 1.130
IBUs: 17 - 35 FG: 1.018 - 1.030+
SRM: 14 - 25 ABV: 6.5 - 10%

Commercial examples: Traquair House Ale, Orkney Skull Splitter, McEwan's Scotch Ale, MacAndrew's Scotch Ale, Belhaven Wee Heavy, Broughton Old Jock, Scotch du Silly, Gordon Highland Scotch Ale, Founders Dirty Bastard

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On Administrative Responsibility legal entities(organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products" (Collected Legislation Russian Federation, 1999, N 28, art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Point No. 1 states: “Manufacturing individuals strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as storage of devices* used for their production - entail a warning or a fine of up to five basic units with confiscation of these drinks, semi-finished products and devices.”

*Purchase moonshine stills For home use it is still possible, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

What drew us to talk about him. So to speak, rush through the entire beer world and examine the best varieties under an alcoholic lens. We decided to start with the old lady of England, because she is capable of giving both the Germans and the Czechs a head start in the fight for the title of beer country. We used to think that the British only drink gin and tea, but now we know that their beer traditions are much more developed.

They drank beer here back in the days of the Romans, and despite the fact that Foggy Albion had everyone: the Saxons, the Danes, the Romans, and the Normans, they preserved the traditions of brewing and therefore still prefer to drink not lager, which is common everywhere, but its traditional ale - the drink of Sherwood Forest, minstrels, men in tights and with onions.

Ale, unlike lager, prepares much faster, and ale technology is simpler. True, in the old days, the British used various herbs instead of hops to drown out the sweetness of barley or wheat malt. This is because hops only appeared in the 13th century, which is when they made the first ale. Before that, they drank mostly barley beer.

What is ale? These are traditional beers brewed using classic English technology. There is also the concept of “real ale”, which refers to beer brewed according to centuries-old traditions without filtration or pasteurization. Beer matures in a barrel, and the maturation continues until it is completely drunk, and the British drink a lot. For them, this is the same cult (beer, not alcoholism) as rugby, five o’clock tea and other quirks of the Motherland. By the way, they don’t really like bottled beer, preferring to go to the pub and get draft beer.

Speaking about Britain, we cannot avoid whiskey lovers - the Irish and Scots, who also made a great contribution to the brewing of the region. Going through life and not trying an Irish stout or Scotch ale is worse than serving time for rape.

It is worth saying that the taste of British beer is unique, and those who do not like strong beer with bitterness or drinks with chocolate notes (and this is almost all the beer of Foggy Albion) may not like the British version. But it’s worth trying, and you can do it in almost any decent bar. Try traditional varieties first, and only then copies.

India Pale Ale

Fortress: 5-7,5%

Peculiarities: strong, refreshing taste, color range from dark copper to gold and a characteristic bitterness. Even in consistency it is a little thicker than other varieties. It has a typical British taste: bitterness mixed with floral, herbal notes and a vigorous malt backbone.

Briefly about the main thing: At a time when Britain was still an empire and ruler of almost half of globe, they had to think about how to give drink and joy to their glorious sons on the other side of the globe. Their number was especially large in their mysterious and largest colony - India (after Australia, of course, where for every thousand convicts and thousand aborigines there were a million kangaroos and various other marsupial degenerates). As you know, it took weeks to travel from Southampton and Plymouth to India, and as a result, the unfortunate colonists had to drink natural urine, since the rocking did not improve the taste of the drink. Then the brewer George Hodgson got down to business (God bless his soul), guessing that if the drink was made stronger, it would better withstand the pitching. As a result, he simply added more hops (the strength depends on it) and gave this beauty the name pale India ale.

What to drink with: Despite the fact that it is aromatic in itself, there is no need to be afraid to combine it with equally aromatic, spicy dishes. Since the drink is historically associated with India, it is believed that it perfectly brings out the taste of curries and other vibrant seasonings.

Bitter

Fortress: 9-12%

Peculiarities: refreshing taste, medium strength, rich color palette. “Bitter” refers to a dark ale, most often having a dark amber color. Depending on the manufacturer. Connoisseurs detect notes of bitter herbs, nuts, dried fruits, and even caramel-bread notes in it.

Briefly about the main thing: This is the most popular ale in Britain. They started brewing it back at the time when hops were first brought to England, hence the name “bitter”, that is, “bitter”. True, the bitterness is pleasant and does not irritate the mucous membranes. It all comes from the fact that many centuries ago, English brewers, in the process of preparing bitter, began to add hops to its composition, which had a characteristic bitterness.

In essence, bitter is England; it is mentioned on the pages of the British classical literature, it is he, along with crooked teeth and an unpleasant upper lip, who is largely responsible for another English trait - alcoholism. At its core, it's a domestic IPA, just less aged.

Bitter is found in England in several varieties - standard, special and extra. They differ from each other only in the strength of hop bitterness and thickness of taste. Among the varieties of bitter, three groups can be distinguished: Ordinary bitter (ordinary bitter) with a density of 9-9.5%, Special bitter (special bitter) - 9.5-10.5% and Extra special bitter (ESB; special extra bitter) - 11-12%.

What to drink with: This is a traditional pub drink for the future rock star dad who came home from his shift at the factory. And since pubs do not shine with special gastronomy, simple coarse food like fish & chips will do, fried chicken, chips and other oily and liver-harmful delights.

Porter

Fortress: 4-10%

Peculiarities: rich hop taste with hints of bitterness and sweetness. Porter is a foamy ale of almost black color, which is pleasant to sip leisurely when the wind howls outside the window and an icy draft shakes the flickering candle flame on the old wooden bar counter. It has a slightly sweet malt flavor with notes of coffee and chocolate and pleasant aroma toasted grains.

Briefly about the main thing: A black folk drink created for simple port workers, carters and other members of the working class. That’s why it was called Porter’s ale, that is, “port workers’ ale,” but only the word porter has survived to this day. For this we should say thanks to the famous London brewer Ralph Harwood, who in 1722 mixed dark malt with burnt sugar, added a lot of spices and potions to it and forced it to ferment for two whole months.

At one time, porter almost sent His Majesty ale on eternal leave, becoming perhaps the most popular daily drink. It was even dubbed “the best English beer,” so after a while the thick aroma of the drink ennobled not only the sweat and poverty-smelling pubs of ordinary workers, but also the perfumed halls of high society.

Porter is prepared from several types of malt: light, dark and colored, or burnt, and is also lightly seasoned with cane sugar. There are different versions of porter - from weak and medium density (10%, 4.5-5% vol. strength) to strong with high density (14%, 6-7.5% vol. strength).

What to drink with: Anything roasted over an open fire is ideal for porter. Even grilled vegetables (especially zucchini). It seems that there is no need to talk about bacon, and that’s understandable.

Stout

Fortress: from 4 to 12% (depending on the variety)

Peculiarities: More pronounced than porter, the aroma of burnt malt with some coffee accent. And it tastes like morning coffee drunk with dark chocolate.

Briefly about the main thing: Stout is a darker version of porter, with maximum malt roasting. Initially, it was brewed only in Ireland, from where it gradually moved to neighboring islands. Do you know Guiness? This is it. There are five varieties of stout: Classic Irish stout; foreign-style stout; sweet stout; oatmeal stout and Russian Imperial stout, as strong as port and able to withstand even the longest sea voyages. Rumor has it that the Empress of Russia Catherine herself, like a real German with a Russian soul, loved to sip this strong dark beer.

It is interesting to look at the eternal confrontation between the Irish and the English over whose stout is better. Especially between classic Irish and English sweet. I must say that they are all incredibly tasty, especially if they are well cooked, but the dry one, frankly, is not an acquired taste. Fans of this drink never tire of claiming that stout is one of those little joys that make life worth living. By the way, in the past this beer was considered healing and was even recommended to nursing mothers.

What to drink with: Stout, like porter, loves everything fried, especially meat and vegetables. However, some varieties have their own characteristics. For example, dry goes very well with oysters and other shellfish, but Russian imperial can be safely eaten with blue cheese and chocolate. There's a lot more of Port in it than it might seem.

Mild Ale

Fortress: 2,5-4,2%

Peculiarities: less bitter, dry taste, in which no hops are felt, but only a bright grain flavor. The color of mild ale ranges from dark gold to bronze.

Briefly about the main thing: Mild ale is a light, dark variety with a low alcohol content, which is why it is sometimes even compared to kvass. It gained particular popularity in northern England, where people drink it almost an hour after tasting their mother’s milk for the first time in their life. If you've tried Newcastle Brown Ale, then you're familiar with it first-hand. Today, two types of mild ale are produced: Pale mild ale, which has a beautiful golden color, and Dark mild ale, which is dark brown.

What to drink with: With this ale you need to consume heavy and hearty dishes, such as roast pig, roast and other delights. More fried and filling - that’s the secret of the drink.

Scotch ale

Fortress: 6,5-10%

Peculiarities: A dark ale with a strong malt flavor, a buttery, nutty, toasty undertone that connoisseurs find a hint of plum, and a light smoky aroma.

Briefly about the main thing: In the cool mountains, favored by the poetic style of Robert Burns, they drink not some kind of strong ale, and certainly not an oatmeal stout, from whose very name the clean air of the Scottish valleys is saturated with the stench of the English. They drink Scotch ale - darker, with a smoky aroma and flavor that reminds us that Scotch ale comes from the same peat bogs as the famous Scotch whiskey. Although it is much closer to the same bitter.

There are several varieties of Scottish ale: Light 60/- (density 7.5-9%, strength 3-4% vol.), Heavy 70/- (density 9-10%, strength 3.5-4% vol.), Export 80/- (density 10-12.5%, strength 4-5.5% vol.) and Strong Scotch ale (density 19-21%, strength 6-8% vol.), which is perhaps closest to English strong ale.

What to drink with: It is believed that this is a drink created to quench thirst after righteous deeds. You eat, pour yourself a pint and sip it so that everything settles down in your stomach. It’s better not to eat, and if you do eat, it’s either nuts or something very light.

Barley Wine

Fortress: 8-12%.

Peculiarities: An amazing thing with a very rich bouquet - fruits, chocolate, coffee, caramel, herbal and floral notes. And the dark golden color reminds us that this is England after all, and even light beer here is darker.

Briefly about the main thing: This beer emerged as a patriotic product and as a homegrown alternative to wine. The fact is that wine was exported from France, and then, as luck would have it, at the end of the 18th century, drinking the enemy’s swill became somehow unpatriotic. Then they brewed wine-strength beer, which, among other things, also had to be aged for one and a half to two years. But it also lasts longer and only gets better over time.

Barley Wine is bottled in a unique shape and is often served in a wine glass or even a large brandy glass. Apparently, this is why barley wine is sometimes called the cognac version of beer.

What to drink with: Everything is the same as with good wine, ranging from cheese and fruit to fish. Just take not ram or smelt, but more refined fish. This is not a workers' and peasants' porter, but an elite beer.