Velvet beer is a Soviet-Russian variety of top-fermented dark beer with pronounced malt and bread tones. In the classic recipe, Velvet beer had a strength of up to 2,5% vol. and tasted like kvass. Modern versions differ significantly from the Soviet model in composition, organoleptic properties and strength.
History
In the XNUMXth century in Russia there was the so-called “black” beer, made by top-fermentation on the basis of dark and light malts – dark ale was obtained like a porter.
Russian black beer should not be confused with German Schwarzbier, which belongs to lagers and is made using a completely different technology.
“Black” beer was distinguished by rich color, sweet taste, high density (up to 16%) and low degree (up to 2,5%). As in the case of kvass, the fermentability of the wort reached a maximum of 25%. The whole process took about two weeks: the main fermentation lasted 2-4 days, during which the density dropped to 13%, the remaining time the wort fermented. “Black” beer was not suitable for long-term storage, it could only be served fresh.
The drink was divided into three subspecies:
- “Black”;
- “Black-velvet”;
- “Black Velvet No. 2”.
These species differed from each other only in the density, strength and degree of fermentation of the must. The variety was so popular that after the revolution of 1917, the new government kept it among the four officially included in the state register of beer styles (GOST 61-27): Light beer No. 1, Light beer No. 2, Dark beer, Black beer.
In 1938, the recipe for Black beer underwent changes: sugar was added to the composition, and it was supplied to the market under the name “Caramel Beer”. In 1953, the beer was named “Velvet”. Light malt was practically not added to it, but sugar was preserved in the recipe. The density of the variety dropped to 12%, and the strength increased to 2.5%.
Today, the strength of “velvet” beer reaches 4-5%, the drink is fermented completely, and not by a quarter, as before. The choice of malt depends on the manufacturer: at different breweries, the recipe for “velvet” includes dark, light, biscuit, caramel, rye, roasted and other types of malt.
Manufacturers
Tomsk Brewery, BeerZha, Volzhskaya Brewery, MPK (Moscow Brewing Company), Baltika, etc.
The style is popular only on the territory of the former USSR. Abroad, however, the drink did not arouse enthusiasm: American consumers rate it at 2-3 out of five, noting an “unpleasant herbal aftertaste” and excessive cloying.
How to drink Velvet beer
Velvet beer is served cold (4-7 degrees). Checking the quality of the drink is very simple: this variety, which is quite dense in itself, thickens when cooled and remains on the walls of the glass with beautiful streaks.
Despite formally belonging to dark varieties, Velvet beer is very light, soft and almost without bitterness. The drink goes well with the usual beer snacks: meat plate, rye crackers, fried sausages.
