Beer in Russia is a very popular and massive drink. And they use it even in larger quantities per capita than in some European countries, traditionally considered the birthplace of a foamy drink. Clearly, our compatriots like it. But not everyone knows that the original Russian beer has much deeper national roots. And references to it are found almost from the very foundation of the first cities and principalities in Russia.
Russian beer: a bit of history
Beer has been known in Russia for a long time, although the word itself was used to mean not only foamy hop, but also for the names of any drinks in general. Written references to him reach us in birch bark letters of the 9-11th centuries, which were discovered in Novgorod. Apparently, the first Russian beer served as the main raw material for the so-called digests - drinks from beer and honey. And they, in turn, even paid tributes and wages, for example, for the use of land for farming.
Monastic and state
Russian beer in our ancient state has turned into a kind of ritual drink. Many researchers claim this happened because the brewing centers in Russia were monasteries. Then the monopoly on the production of foamy drinks passes to the state. Tsar Ivan the Third even issued a decree that allowed brewing beer only to special people involved. Around the same years, beer began to be sold in taverns. Later, peasants were allowed home brewing, but only on certain days - four times a year for three days.
And under Peter the Great, the monopolies of statehood were further strengthened and the best Western brewers from Europe were invited to Russia. This, in turn, led to the expansion of the beer assortment and the cultivation of its consumption. By the way, at the same time, beer was recognized as an excellent cure for scurvy.
Traditional Russian beer
And finally - the original recipe of an ancient foamy drink. Beer in Russia was usually associated with honey. Adding this ingredient made the drink original, giving it many additional beneficial qualities of a bee product.
So, for 20 liters of pure spring water we take a cup of hop cones (50 g), 100 grams of brewer's yeast and 4 kilos of fresh honey. We breed it with water, mixing it well. Pour hops, put the mixture on a quiet fire for an hour to warm up. Then we filter the wort through gauze or a fine sieve. Introduce the yeast. Leave the liquid to ferment in an open tub for 5-6 days at a warm temperature. After the set time, we close the container and let it stand for 48 hours in cool. Pour into glass. We store at the bottom of the refrigerator (the period for live beer is no more than a week).