Beer "Rizhskoe": description, composition, types, manufacturer and reviews. Riga - original (based on USSR technologies)

Note:
I came across an interesting book, “Technology of Varietal Beer,” published in 1974, which discusses the starting data for preparing beer with specified varietal characteristics, provides approximate technological calculations prior to brewing a particular type of beer. The topic became interesting to me and I decided to compile and cook a series of recipes with the general title “According to USSR technologies.” All recipes from this cycle are compiled according to technological maps that time and to the maximum as much as possible, comply with GOST 3473-79 I invite anyone to the forum who will be interested in questions about lager brewing, recipes from the times of the USSR, how to make a camp tank at home and much more.. Please note that the information indicated in many recipes in the main calculator final density and alcohol does not correspond to reality due to the fact that, according to technology, we will stop fermentation at a certain phase. I will indicate the actual data separately in each recipe.
Many recipes will contain decoctions, since this technology was very popular at that time. In my opinion, this is due to the low quality of the raw materials and the convenience of increasing the temperature of the mash when moving to the next mashing phase. I've tried my recipes with and without mashing. Of course there is a difference, but for new brewers who are intimidated by decoction, they can skip this step. Still, delicious beer is guaranteed.

Riga original is a 12% light beer made from single malt. The taste of Riga beer is dominated by hop bitterness, harmoniously associated with the subtle aroma of hops.
The main fermentation of beer continues for 8 days until an apparent extract is achieved 4.2°Р by hydrometer. Beer is aged in camp tanks for 60 days.
Condensity 4.2°P, Alcohol 4.19% vol.

Ingredients
Cereals:

5.2 kg(100.0%) | Pilsner Kursky (Russia) color = 2.1 L°, extract = 80.5%| Apply at the beginning of mashing.

Total: 5.2 kg (100%)

Hop:

30 gr(10.6 IBU) | Hersbrucker (Germany) - in granules, a-k.=3.2%| Add to the boiler, boil for 90 minutes.

20 gr(5.3 IBU) | Hersbrucker (Germany) - in granules, a-k.=3.2%| Add to the boiler, boil for 30 minutes.

20 gr(2 IBU) | Hersbrucker (Germany) - in granules, a-k.=3.2%| Add to the boiler, boil for 5 minutes.

25 gr(0 IBU) | Hersbrucker (Germany) - in granules, a-k.=3.2%| Add to main fermentation for 7 days. excerpts.

Total: 95 g(17.9 IBUs)

Yeast:

Mangrove Jacks - Bavarian Lager M76 | Fermentation: 11 °C, Attenuation: 77.5%, Flocculation: high | Adding to main fermentation.
446 billion yeast cells recommended for fermentation: 4 fresh packets or bottles liquid yeast or 22 grams of dry yeast.

Other Ingredients:

2 gr.| Irish moss | Add to the boiler, boil for 15 minutes.

Water profile:
Moscow, Russia): Calcium: 62 mg/l, Magnesium: 15 mg/l, Sodium: 14 mg/l, Sulfates: 37 mg/l, Chlorides: 23 mg/l, Hydrocarbons: 201 mg/l

Mashing options
Mashing method: Cereal (with decoctions)
Temperature breaks:

Protein break(Direct heat): 52°C - 10 min. (Note: 30% of the malt intended for brewing is mashed)

Saccharification (Direct heat): 63°C - 20 min. (Note: 30% of the malt intended for brewing is mashed)

Dextrin pause (Direct heating): 74°C - 30 min. (Note: 30% of the malt intended for brewing is mashed)

Mash out (Direct heat): 100°C - 30 min. (Note: Boiling the mash)

Protein rest (Direct heating): 55°C - 30 min. (Note: During the boiling period of the mash mass, the remaining amount of malt is mashed in another kettle at a temperature of 52°C)

Saccharification (Heating by decoction): 63°C - 40 min. (Note: The boiled mass is slowly pumped into the mash from the remaining amount of malt)

Dextrin pause (Direct heating): 72°C - 20 min.

Mash out (Direct heat): 78°C - 5 min.
Water requirement:
Mash water: 18.2 l(hydraulic module 3.5 l/kg) | Rinse water: 15.12 l(grain absorption 1.1 l/kg) | Total water: 33.32 l

Cooking parameters
Cooking efficiency: 75 %
Boiling time: 90 min| Whirlpool/sludge after boiling: 0 min| Cooling: 15 minutes
Batch size after boiling: 25 l.| Evaporation: 10 % | Batch size before boiling: 27.6 l.
Wort density before boiling:

Carbonation parameters
Batch size after fermentation: 22.5 l.| Carbonation temperature: 11 °C
Primer:

200 gr. | Dextrose/glucose fermentation extract = 91%| Final volume of CO2 = 3.18 (6.36 g/l)

Extra options
Energy value:

Official date of birth Soviet beer, although, more precisely, also beer of the RSFSR, since the USSR was created a little later, the date can be considered February 3, 1922, when the decree “On excise duty on beer, honey, kvass, fruit and artificial mineral waters” was signed.

This time coincided with the deployment of the New Economic Policy, when some freedom was given to private enterprise, which was expressed in the fact that in addition to nationalized breweries, many leased ones emerged - usually by former owners and brewers.

What kind of beer was brewed at that time? The same varieties as before the revolution. These are pro-German brands: “Bavarian”, dark “Munich”, “Kulmbach”, “Export”, strong “Bok”; Austrian and Czech stamps(The Czech Republic was part of Austria-Hungary before the First World War): “Viennese”, “Bohemian”, classic “Pilsner” and its denser, “export” versions (“Extra-Pilsner”). In the traditions of English brewing, dark thick porter and light pale ale were brewed. “Stolovoe” and dark “Martovskoe” were very popular (most likely due to its low density, and therefore low cost), and some independent Russian stamps, although they also arose under the influence of Western European brewing: “Cabinet”, “Double Golden Label”. The only original Russian type of beer is “Black”, as well as its version “Black Velvet”. This type of beer was not fully fermented, just like traditional Russian kvass. Despite its high density, it had a very low strength and was almost unknown in Europe.

By the end of the 1920s, the NEP began to be curtailed, private traders were squeezed out of brewing production, the first OST for beer was introduced (OST 61-27), which was mandatory only for large state-owned factories (at the same time it did not prohibit the brewing of other varieties). According to this OST, it was proposed to produce four types of beer: “Light No. 1” - close to the Pilsner style, “Light No. 2” - close to the Viennese style, “Dark” - close to the Munich style and “Black” - traditionally Russian, fermented with top yeast and having strength is 1% alcohol, like kvass.

1930s

By the mid-1930s, active work was underway on new OSTs, varietal diversity they wanted to expand, moreover, towards Western European traditional brands (“Vienna”, “Pilsen”, “Munich”). At that time, the main thing in determining the style of beer was malt - for “Pilsner” beer they used light “Pilsner” malt, for “Vienna” - more roasted and therefore darker “Viennese”, for “Munich” - dark “Munich” malt. The water was also taken into account - for the Pilsensky it had to be especially soft, for the Munich it had to be harder. But as a result, beer under other names was included in the OST, which is usually associated with a well-known legend - about the victory of the beer “Venskoye” of the Zhigulevsky plant at the beer competition at VDNKh and Mikoyan’s proposal to use the name of the plant - “Zhigulevskoye” instead of the “bourgeois” name “Venskoye” . Be that as it may, both malt and beer were renamed.
Malt began to be divided according to color into three types: “Russian” (formerly “Pilsner”), “Zhigulevsky” (formerly “Viennese”), Ukrainian (formerly “Munich”), and the beer was renamed accordingly - “Russkoe”, “Zhigulevskoe” ", "Ukrainian". The names were given in honor of the largest state-owned factories: “Zhigulevskoye” - the Zhigulevsky plant in Kuibyshev (Samara), “Russkoye” - the Rostov-on-Don plant, “Moskovskoye” - Moscow enterprises, “Ukrainskoye” - the factories of Odessa and Kharkov. Other varieties were also included in OST 350-38 under their old name (since there was nothing “bourgeois” in their name): this is “Porter”, which was fermented according to English tradition top-fermented, very dense, highly hopped beer with a wine and caramel taste. And besides it, “Martovskoe” and “Caramelnoe” (the successor to “Cherny”) are dark, unfermented beer, which had 1.5% alcohol, which was recommended for use even by children and nursing mothers. These eight varieties, with some changes, existed until the collapse of the USSR, and some survived it, so we will dwell on them in more detail.

In addition, new varieties were being developed, primarily elite ones. Thus, by 1939, “Moskovskoye Vyssheskoe grade” and “Stolichnoe” were developed. This light variety became the strongest (and after the war, when the density value was increased to 23%, the densest) variety in the USSR. “Kyiv” is a type of beer with wheat malt, albeit bottom (lager) fermentation. They brewed “Soyuznoye” and “Polyarnoye”, which duplicated another variety, “Moskovskoye”, and therefore were discontinued. A variety in the style of ale was also developed, but the beginning of the Great Patriotic War stopped all work in this direction.

Post-war period

Already in 1944, after the liberation of Riga, the “Rizhskoe” variety was put into production, which duplicated “Russkoe” and in GOST 3478-46 replaced this variety (now Riga was not a “bourgeois” city and the name “Rizhskoe” could be used ). The remaining varieties have been preserved in GOST. From that time on, with rare exceptions, all beer in the USSR was produced using technology bottom fermentation(lager), and the wort was mashed in Czech-German traditions by boiling method. The restoration of the economy destroyed by the war began. During the 1930s, beer production in the USSR tripled, but in 1946 it was less than half of the production in 1940. The lion's share of beer was sold on tap (as before the war, although in the Russian Empire everything was the other way around), little bottled beer was produced, and the Baltic states were in the lead in this matter. The main volume of beer was the Zhigulevskoe variety; in some cases it accounted for up to 90% of the total volume of beer produced.
Serious changes occurred only during the Khrushchev Thaw. At that time, various administrative and economic reassignments were carried out in the country, and instead of GOST, republican standards for beer were introduced, which greatly increased the number of varieties of Soviet beer. Many large factories introduced their own VTU (temporary technical specifications) and began to brew signature varieties. The quantitative diversity far exceeded a hundred varieties. In addition to the RSFSR, there were especially many varieties in the Ukrainian SSR, BSSR, and the Baltic states - they usually bore the names of republics, historical regions, capitals and cities with brewing traditions. At the same time, unmalted materials began to be introduced to a very wide extent in brewing. This allowed for the creation of different flavor profiles - barley, rice, corn, soy, wheat, various types sugar - which became an integral part of the recipe of Soviet beer. In the late 1950s - early 1960s, factories for the production of enzyme preparations were opened in Zaporozhye and Lvov, which made it possible to increase the amount of unmalted products used to 30–50% (primarily in Zhigulevsky).
Here are some of the most interesting varieties that began to be produced at that time: “Taiga” and “Magadanskoe” were produced using pine needle extract, and the Estonian “Kadaka” - with juniper, “Pereyaslavskoe” and “Romenskoe Prazhdnoe” - with honey, and “Lyubitelskoe” » - with 50% unmalted wheat. Some plants were real generators of new varieties. Under the leadership of G.P. Dyumler, “Isetskoye” beer was created at the Isetsky plant, the prototype of which was German bock (this variety is still brewed to this day). “Uralskoe” also appeared - dense, dark and wine variety beer and “Sverdlovskoe” - a highly fermented light beer, the forerunner of the varieties that we drink now.

In the USSR they tried to ferment beer completely, but the technology of that time (primarily the yeast races used) did not allow this, so with the same initial density Soviet beer varieties have always been less strong than modern ones - and this is despite very significant periods of fermentation for Soviet beer, up to 100 days, like Stolichny. In Moscow, they revived the pre-revolutionary “Double Gold Label” under the name “Double Gold”, a little later they began to brew dense light “Our Mark” and “Moskvoretskoye”, dense dark “Ostankinskoye”. In Khamovniki they brewed “Light” beer in the traditional Russian style of unfermented kvass.
In Ukraine, the Lvov plant (with several versions of “Lvovsky”), the Kyiv factories (several versions of “Kievsky”) and some others stood out. The Baltics remained the last island of pure malt beer; several varieties were brewed there (for example, the Senchu ​​variety actually repeated the recipe of Zhigulevsky, but only from pure malt). Throughout the Union, the only mass-produced pure malt variety was “Rizhskoye”. But closer to the 1970s, they began to introduce “Slavyanskoe” to replace it. From the mid-1960s, bottled beer began to dominate over draft beer; it was usually not pasteurized, and its shelf life was around seven days. But in reality, the shelf life did not reach even three days, since breweries could afford it - the beer did not sit on the shelves. “Zhigulevsky” (“Viennese”) malt disappeared from the latest GOST standards for malt, and “Zhigulevskoye” lost its “Viennese” character, and due to the significant amount of unmalted products and a reduction in fermentation time to 14 and even 11 days the variety has become the most unassuming.

1970–1990s

In the 1970s, such well-known beer brands as “Admiralteyskoe”, “Donskoe Cossack”, “Petrovskoe”, “ Barley ear", "Klinskoye", many of them survived to today. The Lyubitelskoe and Stolichnoe varieties continued the trend toward highly fermented modern varieties. In the 1980s, new varieties continued to appear constantly (oddly enough, anti-alcohol company 1985 even stimulated their appearance, especially low-alcohol ones), there were exceptionally many of them by 1990, although many of these varieties can already be attributed to the period of independence of the republics former USSR. At that time, “Tverskoye”, “Bouquet of Chuvashia”, “Vityaz”, “Chernigovskoye” appeared, but this needs a different conversation. In total, during the existence of the USSR (from 1922 to 1991), approximately 350 types of beer were brewed.

Multifaceted most delicate taste and a recognizable aroma - this is what classic Riga beer is. This is a special type of beer that appeared during the USSR and has firmly established itself in the international arena. The article describes in detail the features of this alcohol, variations in its selection in city stores, methods of proper tasting and individual selection of snacks. In addition, you will get acquainted with popular representatives of the segment, who for several decades have not ceased to pamper consumers with remarkable organoleptics.

Did you know? Modern Riga is brewed according to GOST R51174-98.

Light Riga beer is an excellent opportunity for every taster to have a good time. This foamy variety is made from premium light malt, clean water And large quantity hops, which definitely passes long fermentation. Also added to the composition special yeast, which minimize the fermentation of sucrose.

As a result, all representatives of the segment acquire an expressive hop structure. The density of the wort, prepared in accordance with generally accepted product standards, does not exceed 12%, and the strength of the drink is within 4.5%.

Color

Products in this segment indulge in attractive golden shades with various tints of amber, straw and copper.

Aroma

The aromatic structure emerges with multifaceted outlines, based on which, in addition to the hop fraction, plumes of honey, fruit and spices can predominate.

Taste

Gastronomic indicators are distinguished by ideal balance and measured structure. Each product indulges in rounded malt and hop outlines.

How to buy quality alcohol

The choice of alcohol these days is closely related to big amount risks. The modern consumer systematically has to deal with counterfeits of a wide variety of popular brands. Therefore, if you want to treat yourself to the alcohol discussed in the article, be prepared to be responsible. Otherwise, if you are negligent, you will have to get acquainted with fakes whose taste and aroma do not meet high quality standards.

To prevent this from happening and you can really enjoy bright drink, we recommend taking into account the following points:

• Place of purchase. Today Riga beer can be purchased both in the Red and White store and in any stall. At the same time, you should give your preference to retail outlets where, in addition to consultations and an excellent assortment, the client can be provided with quality certificates. Try to avoid offers from questionable places selling alcohol.
• Tara. Many manufacturers bottle drinks with a capacity of 0.5 to 3 liters. At the same time, if you become interested in a particular brand, do not neglect the opportunity to visit the official website of the manufacturer and get acquainted with what a branded container should actually look like.

Did you know? Old Soviet reference books dating back to 1974 characterize Rizhskoye as a bitter intoxicating drink.

How to serve

To recognize all the organoleptic colors of the representatives of the segment, try to serve them to the table in accordance with the generally accepted classical principles of tasting. Beverages should be poured into tall, transparent beer glasses, which will restrain intense foaming and allow you to study the signature color of the drink, as well as its most delicate aromatic notes.

When serving, the glass must be held at an angle of 45 degrees, allowing the drink to pour along the walls as evenly as possible. Also important point is the tasting temperature. It should be around 5-7 degrees. Warmer serving options will disappoint with chaotic flavor and aromatic colors.

Suitable snacks

Any representative of the variety performs well in combination with a light gastronomic accompaniment. Serve alcoholic beverages with snacks, chips, dried chops or low-fat cold cuts. The products can also be enjoyed in pure form without snacking. They do not cause a quick intoxication effect.

Original cocktails

An important advantage of representatives Soviet variety is versatility. Intoxication works well in combination with other ingredients, allowing you to create bright and memorable mixes.

By using the product to sell cocktails such as Gin Punch, Bishop, Royal Purple and Hoof Kick, you are guaranteed to surround yourself with new vivid impressions.

Popular representatives of the variety

Having become closely interested in the variety of intoxicating drinks that came to us from the USSR itself, you will get acquainted with an impressive number of drinks that are still prepared in full accordance with GOST standards. The most well-known options for such foam on the market include:

• Beer Riga - Trekhsosensky -. Light amber alcohol with a delicate fruity flavor. The basis of the aroma is a light hop fraction.

• Beer Riga Vyatich. It has an amber color and a pleasant caramel sweetness in taste. The aroma structure is based on an attractive honey-hop profile.

• Beer Riga Bristol. It pampers with golden-amber outlines and a sweetish taste. The aromatic essence is based on a refreshing hop structure.

• Riga Original beer. Light foamy, the aromatic base of which is dominated by an expressive hop aroma. The taste is smooth and refreshing.

• Riga beer. Straw-colored alcohol with recognizable smell, in which you can hear barley and hops. Gastronomic characteristics are guaranteed by bright sweet shares and a long aftertaste.

• Riga Traditional Beer. Light straw spirit with the most delicate aroma, in which the tones of yeast and banana dominate. The taste is dominated by undertones of hops and caramel.

• Beer Riga -Barnoye-. Dark straw pasteurized alcohol with a slightly hoppy aromatic nature. The taste is spoiled by a bitterness with distinct yeast tones.

No less interesting brands of foam

If the popular alcohol of the USSR did not bring you the desired vivid impressions from tasting, we recommend that you pay attention to products of other varieties. The most interesting and popular foam products that have already gained trust in the modern market include:

• Imperial. Golden-amber hoppy with notes of hops, honey, caramel and citrus in the aroma. Gastronomic ambitions are built on malt notes and noble bitterness.
• Genuine Draft. Golden yellow foamy with sweet hints of malt, corn, grain and herbs on the aroma. The taste is hoppy and pampers with a sweetish malt.
• —Zhigulevskoe— Original. Pampers with golden color and restrained classic hop aroma. The taste is based on a balanced hop note with a distinct bitterness.
• Premium Pilsener. A light amber product with distinct trails of grain, bread and barley malt in the aroma. The flavor profile is based on traditional bitterness with a deep hop backbone.

Did you know? To prepare the drink discussed in the article during the USSR, 3.2% alcohol and 30 g of hops were used. Moreover, the fermentation process itself lasted at least 7-8 days.

Historical reference

After World War II, an impressive series of changes occurred on the territory of the USSR, which affected a wide variety of spheres of society. Brewing in this case was no exception. At that time, Russian beer was especially popular on the territory of the Union, which began to be prepared in accordance with the new GOST 3473-46. Subsequently, the name of this alcohol was changed to Riga.

Do you appreciate unsurpassed gastronomic flavors and like to relax with a glass of aromatic intoxicating drinks? Treat yourself to an elegant variety of Rizhskoe beer. This alcohol designed to satisfy all the needs of the modern consumer. A glass of intoxicating wine will allow you to have a good time with old friends, take a break from everyday stress in an individual format, and also get a lot of bright emotions at a noisy party. Share your opinion about this beer. Do you like its taste? Or do you prefer other drinks? Write about your impressions in the comments.

Beer in the USSR. National varieties. Part 1 - Riga and Kyiv breweries. November 1st, 2013

The main volume of beer brewed in the USSR in the post-war period was made up of beer varieties described in GOST. These are light: Zhigulevskoe, Rizhskoe, Moskovskoe, Leningradskoe and dark: Ukrainian, Martovskoe, Porter, Velkhatnoe. But the range was not limited to this and there was a significant number of beers brewed according to republican standards. Some of them were brewed in all republics, and some were purely national varieties. That’s what we’ll talk about today about the national varieties of beer of the USSR.

First, a few clarifications (when describing types of beer, I omitted this information, since it is common to everyone). The main technology for mashing wort in the USSR was decoction (when thick part the mash is taken and brought to a boil, and then returned to the main mash in such a way that the temperature rises to the next temperature pause). Fermentation was lager (with one exception), cold (main fermentation - up to 10 degrees, secondary fermentation - about 0), with bottom yeast. The strength is indicated everywhere in weight percent. Modern volume percentages are more by a quarter. That is, if 4% is indicated, then this is modern 5% vol. But in any case, Soviet beer, with the same density, was weaker than modern beer, since it had a very low degree of fermentation, despite the fact that the post-fermentation time was significant. The degree of bitterness of a particular beer can be judged by the amount of hops added.

And a little debunking of myths. Nowadays, marketing experts at many breweries are widely appealing to Soviet GOSTs for beer, as if hinting that “Soviet means excellent!” But GOST and republican standards allowed very, very much. Thus, the overwhelming majority of beer brewed in the USSR contained unmalted raw materials in significant quantities, in some varieties it reached 50%, and it was only possible to mash wort with such an amount of unmalted raw material using enzymes. On the other hand, the widespread use of rice, corn and other grains created a unique flavor for this or that beer.

But let's move on to the beer itself. Let's start with beer from Riga breweries.

Aldara-alus (Brewer's Beer) - light 14% beer of Riga brewery"Aldaris", which has a malty taste, hop aroma and a pleasant, mildly expressed hop bitterness. This type of beer is made from light malt (84%), rice flour(15%) and caramel malt (1%). To hop the wort, 30 g of hops are consumed per 1 dal of beer, given in 4 doses. Ferment for 8 days, ferment for 50 days until the degree of fermentation is 52% and the alcohol content is 3.8%.

Aldaris-100 (Brewer-100) - 17% beer of the Riga brewery "Aldaris", created to commemorate the 100th anniversary of the plant. This beer belongs to high-density light varieties, has a malty taste and a faint hop aroma. This type of beer is prepared from 1st grade light malt. To hop the wort, 38 g of 1st grade hops are consumed per 1 dal of beer, given in 3 doses. They ferment for 9 days, ferment for 70 days until the degree of fermentation is 55% and the alcohol content is 4.9-5%.

Dijalus is a dark, high-density 21% beer from the Ilgetciems Brewery (Riga), which has a characteristic sweetish taste and the aroma of barley malt extract, combined with a fairly strong hop bitterness. This type of beer is prepared from light malt (74%), malt extract (20%), caramel malt (3%) and raw sugar (3%). To hop the wort, 58 g of hops are consumed per 1 dal of beer, given in 3 doses. They ferment for 9-10 days, ferment for 55 days until the degree of fermentation is 51% and the alcohol content is 4.5-5%.

Ilgetciems alus is a dark 14% beer from the Ilgetciems Brewery (Riga), which has a mild sweetish taste combined with a slight hop bitterness and the aroma of malt extract. This type of beer is prepared from light malt (72%), caramel malt (11%) and malt extract (11%) containing 78% extractives. To hop the wort, use 25 g of 1st grade hops per 1 dal of beer, given in 3 doses. They ferment for 8 days, ferment for 42 days until the degree of fermentation is 44% and the alcohol content is 3.2%.

Senchu ​​is a light 11% beer from Riga breweries, which differs from Zhigulevsky beer in that it is prepared from the same malt without adding any substitutes. The beer has pure barley malty taste, harmoniously combined with soft bitterness and hop aroma. To hop the wort, use 22 g of 2nd grade hops per 1 liter of beer, given in 3 doses. They ferment for 7 days, ferment for 26 days until the degree of fermentation is 50.5% and the alcohol content is 2.9%.

In the Ukrainian SSR the number of national varieties was especially large, very interesting varieties developed by brewers of Kyiv breweries, to which we will move on.

Dneprovskoye is a dark 15% beer from Kyiv Brewery No. 1, which has a pleasant, pronounced taste and aroma of malt and slight hop bitterness. This type of beer is made from light malt (50%), dark malt (25%), melan (17%) and caramel malt (8%). To hop the wort, use 25 g of 1st grade hops per 1 dal of beer. Ferment for 60 days until the degree of fermentation is 51% and the alcohol content is 4%.

Kievskoye is a light 16% beer, differing from other varieties of the same density in its light color and strongly pronounced hop bitterness, harmoniously combined with wine taste. The recipe was developed by technologists of Kyiv Brewery No. 1. This type of beer is prepared from light (Russian) malt (78%), wheat malt(15%) and sugar (7%). To hop the wort, use 50-55 g of 1st grade hops per 1 liter of beer, given in 3 doses. Ferment for 8-9 days, ferment for 60 days until the degree of fermentation is 53% and the alcohol content is 4.5%.

Kyiv new - light 10% pleasant beer mild taste, which has a good thirst-quenching effect. This type of beer is prepared from light malt (50%), dark malt (30%), low-fat corn grits(20%). To hop the wort, use 20 g of 2nd or 3rd grade hops per 1 liter of beer, given in 3 doses. They ferment for 6-7 days, ferment for 16 days until the degree of fermentation is 51% and the alcohol content is 2.6%.

Kiev Light - light 14% beer from Kyiv Brewery No. 1, which has a pleasant bitterness and aroma of hops, combined with a slightly pronounced wine taste. This type of beer is made from light malt (90%) and milled rice (10%). To hop the wort, use 40 g of 1st grade hops per 1 dal of beer, given in 3 doses. Ferment for 8-9 days, ferment for 60 days until the degree of fermentation is 55% and the alcohol content is 4%.

Pereyaslavskoe - light 16% beer with original taste and aroma caused by malt, hops and honey. This type of beer was proposed by the brewers of Kyiv Brewery No. 2 to commemorate the 300th anniversary of the reunification of Ukraine with Russia. This type of beer is made from light malt (66%), rice chaff (17.5%) and natural honey(16.5%). To hop the wort, use 50 g of 1st grade hops per 1 liter of beer, given in 3 doses. They ferment for 9 days, ferment for 60 days until the degree of fermentation is 53% and the alcohol content is 4.5%.

Podolskoe is a light 15% beer from Kyiv Brewery No. 2, which has a strongly pronounced hop taste and aroma and a wine aftertaste. This type of beer was created to commemorate the 50th anniversary of the Great October Socialist Revolution. This type of beer is made from light malt (80%), broken rice (12%) and sugar (8%). To hop the wort, use 45 g of 1st grade hops per 1 liter of beer, given in 4 doses. Ferment for 10 days, ferment for 55 days until the degree of fermentation is 57% and the alcohol content is 4.5%.

Beer is a unique intoxicating drink that quenches thirst, improves mood and improves appetite. Who would have thought that its origins go back centuries?! As it turned out, they knew about him back in Rus'. The recipe and composition have changed over time of this drink. But the names, due to tradition, practically did not change. One of these immortal types is “Rizhskoe” beer. What kind of drink is this? What does he look like? What types are there? And what is its composition?

A short excursion into the times of the USSR

For some reason, many people associate memories of the famous unification of the USSR exclusively with Zhigulevsky beer. But in those days there were other types of this intoxicating drink, which some admirers Soviet era for some reason they forget.

So, after the war, a number of production changes occurred in the Union, including those that affected the brewing industry. At that time, “Russian beer” was widespread, which, after the introduction of the all-Union state standard (GOST 3473-46), received a new name. From that day on, they began to write on the labels - “Riga beer”. The USSR, to the surprise of many, supported the name change. It's time for change. And the Union understood this, although not long before that, for quite a long time, everything foreign was considered “bourgeois.”

What was “Rizhskoe” like in the USSR?

According to historians, the composition of beer, the amount of sugar, yeast and other ingredients changed not only over time, but also depending on the quality standards introduced. For example, after the introduction of the new GOST 3473-53, special yeast was added to Riga Beer, which did not lead to fermentation of sucrose. As a result, the drink acquired a pronounced hop taste.

At the end of the 60s, Riga beer (according to GOST it met the standards of 1953) received the additional prefix “Original”. As a result, in the product line alcoholic drink From the light varieties, another type was added, which has a characteristic hop taste, specific aroma and pleasant bitterness.

If you believe the old Soviet reference books, the publications of which date back to 1974, then “Rizhskoe” at that time was characterized as a bitter beer. Here's what they write about it: “Rizhskoye” is a light beer made from single malt. Its taste contains a special hop bitterness, comparable to wonderful aroma hops For its preparation, 3.2% alcohol, 30 g of hops were used, and the fermentation process lasted 7-8 days.

The reference books also mention Riga Original beer. It is described as a drink with a more pronounced hop flavor and rich aroma. Based on the data, the highest grade of malt was used to produce this beer, 35 g of hops were used, and the fermentation process lasted 8-9 days.

General information about the modern "Rizhsky"

Years later, names from the bygone Soviet era are still found on the shelves of our stores. In fact, in almost every supermarket and store you can find the already beloved light “Rizhskoe”. According to the manufacturers, it contains the following ingredients:

• water;
• light type malt;
• hop.

Light beer "Rizhskoe" is most often brewed according to the current GOST R51174-98. This means that the percentage of alcohol in it is no more than 4.5%, and its density is 12%. You can buy a similar drink at glass bottle capacity 0.5 l and plastic container 1.5 and 3.0 l.

What varieties of “Riga beer” can you find today?

If earlier the production of “Rizhsky” was limited to one or two types, then at the moment they are on the beer lover’s menu great amount. For example, it can be not only light, but also filtered, unfiltered, bottled, draft, live, pasteurized. His choice depends on taste preferences connoisseurs foamy drink.

Producers of “Riga beer”: Kirov and Tomsk factories

The number of manufacturers who can offer several variants of “Riga beer” at once is simply huge. For example, the Kirov plant “Vyatich” offers light varieties of “Rizhskoe” beer with a sweet malt aroma and a soft, clean taste. According to many users, this drink contains a slight bitterness. However, all of it remains in the larynx, where it stays for a long time.

“Tomsk beer” also has its own “Rizhskoe” - this is a light, foamy, pasteurized drink made from barley that does not contain preservatives. According to the manufacturer's idea, it is produced in glass containers volume 0.5 l and manufactured in accordance with GOST R51174-98.

Manufacturing companies: Lyskovsky, Krasnodar and Tresosensky plants

Lyskovsky located in the Nizhny Novgorod region has Riga Bar beer. According to the manufacturer, this variety The drink has been produced since 2012. Its composition, in addition to the ingredients already known to us, includes corn grits and light barley malt.

This drink is a filtered pasteurized and lager beer, which due to corn grits does not contain the usual bitterness. “Rizhskoe Original” is present at the Krasnodar brewery, where it has been produced since 1957. This beer is light and slightly bitter. The Tresosensky plant also has Riga Beer. Trekhsosensky, according to reviews from many users, has a sweetish, sugary, if not lemonade taste. Moreover, some beer drinkers point to a fruity aftertaste. According to their stories, they managed to catch discriminating taste gooseberries, apples and even plums, but not rye bread and hops.

Draft or bottled: which is better?

As we said earlier, “Rizhskoye” comes in bottles and draft. Which is a debatable question. Here, as they say, it is a matter of taste and habit. For example, some users are sure that there is nothing better than a real “live” drink, which is recommended to be consumed in finished form(and the sooner the better).

According to them, canned or bottled beer has undergone a number of treatments. So, if you are holding a bottle of foamy drink in your hands, be sure that the beer in it is either filtered or pasteurized. Consequently, it contains preservatives that extend the shelf life. Draft beer "Rizhskoe", on the contrary, is not stored for long and does not contain harmful impurities and substances.

As a rule, such a drink is bottled 1-2 days before its sale and brewed using a special technology that allows you to maximize and preserve everything taste qualities beer.

How much better is “live” beer than unfiltered beer?

In addition, Riga beer can be filtered or unfiltered. Undoubtedly, a drink that has undergone less processing is healthier and safer for health. In addition, it has a rich taste and special aroma. In this case, “live” beer looks most advantageous. However, in Lately even it began to lose ground compared to the unfiltered drink.

By the way, some beer lovers are still convinced that these concepts are identical. But unfiltered beer has been pasteurized, which means it is not always “alive.” In addition, many manufacturers add preservatives to it in order to extend the shelf life of their products. As a result, the beneficial and tasty yeast bacteria die.

What is

According to the employees of one of the places where Rizhskoe beer is produced (reviews and opinions about it can be heard both from experienced consumers and from novice admirers of this drink), pasteurization is necessary to artificially increase the sales time of the product.

It is performed according to the following scheme: first, the beer is rapidly heated and then cooled. After this, the drink is bottled and tightly closed with a lid. As a result, the fermentation process seems to freeze, and the beer partially loses its original taste.