Zhiguli beer owes its appearance to the impoverished Austrian nobleman. In the middle of the XVIII century, Philip Wakano organized a small brewery in Samara.
Son Albert managed to bring his father’s enterprise to a fairly high level and launch mass production of the drink. A factory was built, and the company began to be called the Partnership of the Zhiguli Brewery Wakano and Co.
The Wakano factory in 1881 produced 75 thousand buckets of Zhiguli beer. Despite the fact that the city did not yet have electricity that was generated by the power station, it was built at Wakano specifically for the needs of production.
First awards
The plant received its 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 like a cornucopia.
Beer was celebrated twice in London, as well as in Rome and Paris. By 1914, 15 gold medals had gathered in the piggy bank of the brewery. By that time, production had already been put on stream, warehouses were located in 59 cities, and beer was produced under the brands:
- "Export";
- "Vienna";
- Bavarian
- "Lada";
- "March";
- The dining room.
What happened to the plant during the war
However, in World War I, Wakano took away 90% of the plant’s territory for military purposes, despite the fact that a plot of land was leased for 99 years, and the construction was carried out at the expense of Wakano’s personal funds and shareholders. At the same time, prohibition was introduced.
An infirmary was opened on the territory of the plant, and grenades and beds began to be produced. Alberta Wakano was allowed in the remaining 10% of the plant to produce low-alcohol drinks up to one and a half degrees of the fortress.
Wakano began production of the low-alcoholic beverage “Boyarsky Honey”.
After the war, Albert restored his factories, established a market for beer, and began to gradually increase production volumes until force majeure occurred in 1929. The company passed into the possession of the state and was named "State Zhiguli Brewery".
How beer "Vienna" became "Zhigulevsky"
In 1934, Anastas Mikoyan visited the factory. He was indignant at the bourgeois names of the drink and gave the decree to rename the entire assortment available. So, the Viennese beer became the Zhigulevsky beer.
In Soviet times, Samara was renamed and the city was named Kuybyshev. Accordingly, the factory was also renamed.
In 1936, Zhiguli Beer was highly praised at the All-Union Competition, and was recommended for production throughout the Soviet Union.
After that, beer was sold in the Soviet market, they started selling it in bottles, on the streets in barrels, and in bars for bottling. "Zhigulevskoe" draft beer was poured into three-liter cans. Often one could see a picture of how Soviet workers in the evenings in the courtyards drank beer directly from glass containers in the bite with dried fish, which was cleaned on the newspaper Trud.
The emergence of state standards
After the war, a Union-wide standard appeared - GOST 3473-46. With the collapse of the Soviet Union for the Zhigulevskoye trademark, a legal struggle began.
At first, in 1992, the logo was registered by Samara OJSC Zhigulevskoe Pivo. A little later, the organization filed lawsuits with 80 factories that continued to produce beer under the name Zhigulevskoye. Samara OJSC made demands - to pay interest on sales for a brand or to stop production of Zhigulevsk beer. Some manufacturers began to protect their rights.
Brand fight
While the trials were ongoing, many manufacturers began to apply tricks, changing the name of 1-2 letters, but adding “The same beer”.
05/17/2000, the court canceled the right to register a trademark for all manufacturers, so now you can find a drink called "Zhigulevskoe beer Samara." Accordingly, other manufacturers can use their city in the name.
How much does Zhiguli beer cost 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% strength and has a mild, hoppy taste.
For production, you will need Zhiguli malt, medium in color, and unmalted grain products up to 15%: crushed barley, skimmed corn flour. When using enzyme preparations - up to 50%.
Mashing of raw materials occurs in different ways, depending on some factors.
There are several options. Method with mashing 15% of unmalted barley:
1. Pour water with a temperature of 54 ° C into the mash vat.
2. Pour crushed barley and malt.
3. All this can withstand 15 minutes.
4. Transfer the mash mass to the mash boiler.
5. Heat to 70 ° C.
6. Stand for 10 minutes.
7. Bring to a boil, then boil for 40 minutes.
The rest of the malt is rubbed at 52 ° C. It is necessary to connect both parts. The result is a mash mass having a temperature of 62-63 ° C, at which the mixture must be kept for half an hour until the starch is sugared.
1/3 of the resulting mass is taken for wiping, transferred to a mash boiler. There they bring to a boil and cook another 10 minutes.
The resulting mass is added to the mash vat to the rest of the mash and maintained until completely sugared, at 73-75 ° C.
Filtration is done in the usual way.
A set of wort occurs when a concentration of 9.5-9.6% is reached.
Next, boil the wort with hops for 2 hours. Hop is added in 2-3 doses, 18-22 g, different 2-3 varieties. Moreover, 75% of the hops are put at the end, 29% - after an hour of boiling, and 5% - half an hour after boiling.
For fermentation, yeast is used at the rate of 0.5 l of yeast mass per 100 l of wort. Fermentation takes place for seven days at t no lower than 8 ° C.
Zhiguli beer: recipe number 2
Another recipe for homemade Zhiguli beer:
- Pour 20 liters of clean cold water into the barrel. Desirable spring.
- Add half a bucket of barley malt, leave for 12 hours.
- After 12 hours, pour everything into the boiler, add 10 g of salt, put on fire. Cook for 2 hours.
- After half a day add 6 cups of hops, and boil for another 25 minutes, then remove from heat.
- Strain the beer hot through several layers of gauze, pour into a barrel, let cool.
- Add 300 ml of diluted yeast to the cooled beer. Stir and leave for a day.
- Pour the finished liquid into containers (bottles) and, without closing the neck, let stand for a day.
- Then the bottles are corked 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 home-made beer without filtering and pasteurization. The best beer is home-made beer. A home-made drink has a richer taste, thick foam.
For brewing homemade beer you will need only 4 ingredients:
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 is that in the house there is a volumetric pan of 40 liters and a large capacity for fermentation. The rest is purchased at an affordable price.
For beer you will need:
- 28 liters of water;
- 45 g of hop up to 4.5% alpha acidity;
- 3 kg of barley malt;
- 25 g brewer's yeast;
- 8 g of sugar for every liter of beer.
Equipment:
- large enameled pot for cooking wort (20-40 liters);
- fermentation tank;
- thermometer;
- bottles into which finished beer will be bottled;
- silicone hose;
- a bathtub in which cold water is poured to cool the wort;
- several meters of gauze;
- iodine;
- white plate;
- hydrometer.
Cooking process: before cooking, you need to sterilize dishes and hands well. Otherwise, instead of beer, you can get mash.
What kind of water is used? How is the process going?
The taste and quality of beer will depend on water . It is better to use spring water or bottled water. If tap water is used, then it must be filtered and allowed to stand well. When transfusion, the sediment is not touched.
Half an hour before adding brewer's yeast to the wort, they must be activated with warm water.
The next step is mashing the wort. Mashing is the process of mixing crushed malt with hot water, due to which starch is split into maltose (sugar) and dextrins. It is better to buy ready-made, crushed malt. This will save a lot of time. If you still have to crush yourself, then you should not get carried away, grinding it to a state of flour. It is enough to grind the grain into 4-6 parts. You can do this either manually or with a meat grinder.
Pour water into an enameled pan and heat it to 80 degrees. While the water is boiling, it is necessary to make a bag of gauze in 3-4 layers, into which to pour the malt and tie. The wrapped mixture is immersed in water at 80 degrees. This is done in order not to filter it later, since we do not have special brewing equipment, and beer is brewed at home.
After immersing the malt in the water, the pan is covered with a lid, the fire is reduced, so as to eventually reach a constant temperature of 61-70 degrees. In this state, the malt languishes for an hour and a half.
After 90 minutes, you need to take 5 grams from the wort, pour on a platter and add a few drops of iodine. If the color turns blue, you need to continue to languish the must over low heat for another 15 minutes. If the color has not changed - the wort is ready.
After determining the readiness (iodine has not changed color), you need to increase the heat so that the wort is heated to 80 degrees, and boil for another 5 minutes. This will stop the fermentation. Then the gauze bag is taken out of the pan, the malt is washed with two liters of hot water. Malt itself is no longer needed, and the water with which it was washed is added to the wort, after which all contents are brought to a boil. As soon as the wort 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 continue to cook the remaining 15 g for another 20 minutes.
After that, the pan is removed from the heat and immersed in a bathtub with ice water. It is necessary to cool the wort to 24 degrees in 15 minutes. Cooled contents are poured into a fermentation tank, yeast is added, closed and transferred to a dark place for 7-10 days.
Then a barrel of wort is taken out for bottling. Directly in the container, if they are liter, add 8 g of sugar, pour the beer (it is advisable to do this using a tube so that the wort contacts the air as little as possible, and the yeast settled on the bottom of the barrel is not touched). After this, the bottles are tightly corked, 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 to eat. But if it stays in the refrigerator for 30 days, then the taste will be much more interesting.
Reviews
What do connoisseurs think when they drink Samara or Zhigulevskoe home-made beer? Reviews on the Internet are 99% positive, which indicates a truly delicious drink. Beer lovers just excitedly talk about that saime bitterness that they felt when consumed in ancient times of the USSR.
Today, this gorichinka can not be caught in every beer that has a well-known name, but only in the product of some manufacturers.