Production of "Zhigulevsky" beer: composition and reviews. "Zhigulevskoe" beer: a recipe, types and reviews

Zhigulevskoe beer its appearance is due to the impoverished Austrian nobleman. In the middle of the XVIII century, Philippe Vakano organized in Samara a small brewery.

Son Albert managed to bring his father's company to a high enough level and launch a mass production of the drink. A factory was built, and the enterprise began to bear the name "Association of Zhigulevsk brewery Wakano and Co.".

The factory of Wakano in 1881 produced 75 thousand buckets of Zhigulev beer. While there was still no electricity in the city that was generated by the power plant, it was built near Wakano specifically for the needs of production.

First awards

The plant received the first medal in 1896, participating in the All-Russian Industrial Exhibition. It was a gold medal. The second - at an international exhibition, and then the awards fell down, as from a cornucopia.

Beer was twice noted in London, as well as in Rome and Paris. By 1914, 15 gold medals had been collected in the piggy bank of the brewery. By that time, production had already been put on stream, in 59 cities warehouses were located, and beer was produced under brands:

• "Export";
• "The Vienna";
• "The Bavarian";
• "Lada";
• "March";
• "Table".

What happened to the plant during the war

However, in the First World War, Wakano took 90% of the territory of the plant for military needs, despite the fact that the land was rented for 99 years, and construction was carried out at the expense of Wakano's personal funds and shareholders. At the same time, a dry law was introduced.

On the territory of the plant opened an infirmary, began to produce grenades, beds. Alberto Vakano was allowed to produce low-alcohol beverages at the remaining 10% of the plant's territory to 1.5 degrees of the fortress.

Wakano began the production of a low-alcohol beverage "Honey Boyarsky".

After the war, Albert restored his factories, set up a market for beer, began to gradually increase production volumes, until in 1929 there was a force majeure. The enterprise was taken over by the state and was named "The State Zhigulevsky Brewery".

As beer "Vienna" became "Zhigulevsky"

In 1934 Anastas Mikoyan visited the plant. He was indignant at the bourgeois names of the drink and gave the order to rename the entire available assortment. So, the beer "Viennese" became "Zhigulevsky".

During the Soviet Union, Samara was renamed and the city was named Kuibyshev. Accordingly, the plant was also renamed.

In 1936 "Zhigulevskoe beer" was highly appreciated at the All-Union competition, and it was recommended for production throughout the Soviet Union.

After that, the beer went to the Soviet market, it was sold in bottles, on the streets - in barrels, in bars - for bottling. "Zhigulevskoe" draft beer was poured into three-liter cans. Often you could see a picture of how Soviet workers in the evenings in the courtyard drank beer straight from the glass containers with a snack with dried fish, which was cleaned on the newspaper Trud.

Emergence of state standards

After the war, the all-Union standard appeared - GOST 3473-46. With the collapse of the Soviet Union for the trademark "Zhigulevskoye" legal struggle began.

First, in 1992, the logo was registered by the Samara Zhigulevskoye Pivo. A little later, the organization filed claims to 80 plants, which continued to produce beer called "Zhigulevskoye". The Samara Open Society put forward demands - to pay interest from sales for a brand or to stop production of Zhigulevsky beer. Some manufacturers began to protect their rights.

Struggle for the brand

While lawsuits lasted, many manufacturers started using tricks, changing the name 1-2 letters, but adding "That beer".

On May 17, 2000 the court revoked the right to register a trademark for all producers, so now you can meet a drink called "Zhigulevskoe beer Samara". Accordingly, other manufacturers can use their city in the name.

How much is Zhigulevskoe beer today? The average price varies from 35 to 55 rubles.

Recipes

The recipe for "Zhigulevsky" beer can be simple or have more sophisticated technology. The drink contains 11% of the strength and has a mild intoxicating taste.

For production, you need a medium-color Zhigulev malt and uncompleted grain products up to 15%: crushed barley, low-fat corn flour. When using enzyme preparations - up to 50%.

The mashing of raw materials occurs in different ways, depending on some factors.

There are several options. Method with mashing 15% unmixed barley:

1. Pour water with a temperature of 54 ° C into the mash tank.

2. Add crushed barley and malt.

3. All this lasts for 15 minutes.

4. Mash mash to transfer to the mash pot.

5. Warm up to 70 ° C.

6. To sustain 10 minutes.

7. Bring to a boil, then boil for 40 minutes.

The rest of the malt is mashed at 52 ° C. It is necessary to connect both parts. As a result, a mash mass having a temperature of 62-63 ° C will be obtained, during which the mixture must be allowed to stand for half an hour before the starch is crystallized.

From the resulting mass take 1/3 part for wiping, throw into the mash pot. They bring it to the boil and cook for another 10 minutes.

The resulting mass is added to the mash tank to the remaining amount of the mash and allowed to stand until completely sugared at 73-75 ° C.

Filtering is done in the usual way.

The set of wort occurs when the concentration reaches 9.5-9.6%.

Next, cook wort with hops for 2 hours. Hops are added to 2-3 receptions, 18-22 g, of different 2-3 varieties. And 75% of hops are put in the end, 29% - after an hour of boiling, and 5% - in half an hour after boiling.

For fermentation yeast is used from the calculation of 0.5 liter of yeast mass per 100 liters of wort. Fermentation takes place seven days at t not lower than 8 ° C.

Zhigulevskoe beer: recipe number 2

Another recipe of home Zhigulevsky beer:

1. Pour 20 liters of clean cold water into the barrel. It is desirable spring water.
2. Add half a bucket of barley malt, leave for 12 hours.
3. After 12 hours, pour everything into the cauldron, add 10 g of salt, put on fire. Cook for 2 hours.
4. After the end of the half-day add 6 glasses of hop, and boil another 25 minutes, then remove from heat.
5. Strain the beer hot through several layers of gauze, pour into a barrel, allow to cool.
6. In cooled beer add 300 ml of diluted yeast. Stir and leave for a day.
7. Ready liquid pour in containers (bottles) and, without closing the neck, let stand for 24 hours.
8. Next, the bottles are clogged with lids and left for another day. The next day, the beer is ready and you can drink it.

You can offer another recipe for homemade beer without filtering and pasteurization. The best beer is beer made at home. At home drink it turns out more sated taste, a dense foam.

For cooking home beer will need only 4 ingredients:

• malt;
• yeast;
• hop;
• water.

This method is good because it does not need to buy or make a mini-brewery. Beer is brewed in ordinary enameled dishes. The main thing that in the house there was a volume pan of liters for 40 and a large capacity for fermentation. The rest is purchased in the store at an affordable price.

For beer you will need:

• 28 liters of water;
• 45 g hop to 4.5% alpha acidity;
• 3 kg of barley malt;
• 25 g of brewer's yeast;
• 8 g of sugar per liter of beer.

Equipment:

• Large enamel saucepan for cooking wort (20-40 liters);
• Fermentation capacity;
• thermometer;
• Bottles, which will be bottled ready beer;
• Silicone hose;
• A bathroom in which cold water is poured in order to cool the wort;
• A few meters of gauze;
• iodine;
• White plate;
• hydrometer.

Preparation: Before cooking, it is necessary to sterilize dishes and hands well. Otherwise, instead of beer, you can get a brag.

What kind of water is used? How does the process occur?

The taste and quality of the beer will depend on the water . It is better to use spring water or bottled water. If tap water is used, it needs to be filtered out and allowed to stand well. With a transfusion, the sediment is not affected.

Half an hour before beer yeast is added to the wort, they must be activated with warm water.

The next stage is mashing wort. Mashing is the process of mixing crushed malt with hot water, so that the starch is split into maltose (sugar) and dextrins. Buy better ready, crushed malt. This will save a lot of time. If you still have to crush yourself, then do not get carried away by grinding it to the state of flour. It is enough to grind the grain into 4-6 parts. You can do this either manually or with the help of a meat grinder.

In an enamel pot, pour water and heat it to 80 degrees. As long as the water boils, it is necessary to make a bag of 3-4 layers in gauze, into which to pour malt and tie. The wrapped mixture is immersed in water at 80 degrees. This is done in order not to filter it afterwards, as we do not have special brewing equipment, and beer is brewed at home.

After immersion of the malt in the water, the pan is covered with a lid, the fire is reduced to eventually reach a constant temperature of 61-70 degrees. In this state malt languishes for an hour and a half.

After 90 minutes, you need to take 5 grams of wort, pour it on a saucer and add a few drops of iodine. If the color turns blue, you must continue to simmer the wort on low heat for another 15 minutes. If the color has not changed - the must is ready.

After determining the readiness (iodine did not change color), you need to increase the fire to make the wort heat up to 80 degrees, and boil for another 5 minutes. This will stop the fermentation. Then the gauze pouch comes from the pan, the malt is washed with two liters of hot water. Malt is no longer needed, and the water, which it was washed, is added to the wort, after which all the contents are brought to a boil. As soon as the must boils, add 15 g of hops and continue boiling. After half an hour, add another 15 g of hops and boil for 40 minutes, after which the remaining 15 g continue to cook for another 20 minutes.

After that, the pan is removed from the fire and immersed in a tub of ice water. You must cool the wort to 24 degrees in 15 minutes. The cooled contents are poured into the fermentation tank, yeast is added, closed and for 7-10 days is taken to a dark place.

Then a barrel with a wort is extracted for bottling in bottles. Directly in the container, if they are liter, add 8 g of sugar, pour the beer (preferably with a tube, so that the wort is as little as possible in contact with the air, and the yeast settled on the bottom of the barrel was not affected). After that, the bottles are tightly clogged, transferred to a dark but warm place (20-24 degrees) and forgotten about it for 20 days, shaking every week. After this period, the beer is transferred to the refrigerator. Beer "Zhigulevskoe light" Ready for use. But if it stays in the refrigerator for 30 days, the taste will be much more interesting.

Reviews

What do connoisseurs think when they drink Samara or home-made beer "Zhigulevskoe"? Reviews on the Internet are 99% positive, which indicates a really tasty drink. Connoisseurs of beer simply vzahlob talk about that sai Gorchinka, which they felt when used in the distant past of the USSR.

Today, this mountain can not be caught in every beer that has a known name, but only with the product of some manufacturers.