Malzbier
The Malzbier is a Bière of high fermentation titrating between 0 and 0,5 % of alcohol. From brown color to black, it is characterized by its Goût sweetened.
She is often regarded as a kind of lemonade and an energy contribution, more than one beer as such. It is it should be noted that she generates less heat than a fruit juice.
History
The first Malzbier is attested in 1492. It seems that its ancestor is the Braunschweiger Mumme , a Schwarzbier of high fermentation.
A controversy took place in the Années 1960 because of the addition of sugars, which is interdict in Bavaria. It results from it that the Malzbier cannot be sold as a beer there; it bears there the name of Malztrunk .
Mixing
The beer is brewed starting from a primitive Densité of must of 11 with 12 %. After the addition of Yeast, the beer is stored at a close temperature LED 0 degrees against 15 to 25 degrees normally. Fermentation almost does not take place and little alcohol is produced.
Its brown color with black comes from a mixture of malts of barley lights and brown (torréifiés).
Sugars and Carbonic gas are generally added.
See also
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