Today, despite the variety of existing beers, the beer industry does not stand still. Every real brewer wants to bring his individuality to the brewing process and create something special, exceptional. We want each of our customers to feel like a pioneer, so for our part we create beer that can satisfy any needs.
The creation of individual recipes at the client's special request is carried out by professional brewers in the ZIP laboratory, after which our equipment is configured to produce this particular type of beer thanks to an automation system that controls all brewing processes.
All beers, depending on the fermentation technology, can be divided into three main types:
- Top-fermented beer
Top-fermented beer (Ale) can be represented by a large number of varieties and brands with their quite diverse range of taste characteristics. The most famous ales are produced in England, Ireland, Scotland, the USA and Belgium. But they have little connection with German varieties of high beer.
- Bottom-fermented beer
Bottom-fermented beer (Lager) was discovered in the Middle Ages by monks from southern Germany. Before that, almost all Europeans made beer using only top fermentation. The new technology consists in the duration of maturation of young beer in the cold and has its roots in the Bavarian Alps, where as early as the 15th century beer was kept at temperatures close to zero, in ice caves and deep monastery cellars.
- Spontaneous fermentation beer
Until humanity discovered and learned to use cultural yeast, spontaneous fermentation of wort was the only possible way to produce beer (the microorganisms that cause fermentation are present in the wort itself and also enter it from the air).
Today, about 90% of industrially produced beer is bottom-fermented. But do not get confused with the brands that have so abundantly filled the shelves. As a rule, they represent one or another variety of only one beer - Pilsner. Lager and Plisner have become to some extent synonymous and mean beers, mainly the most popular and branded. But in addition to Pilsner, such varieties as Bock and Double Bock, Vienna, Munich, Dortmund are also related to lager.
We will try to give a brief description of the main and most famous beers that you can try with us:
PILSNER or Pils (Pilsner) – Light
The beer was first brewed in the city of Plzen in the Czech Republic and was the first transparent beer. Low density, light yellow in color. Unique environmental conditions and the latest technologies have made WARSTEINER one of the most popular brands of this variety in the world. The ideal serving temperature is 7-10 °C. Goes well with dishes of Japanese, Chinese, Asian cuisine.
WEIZEN, WEISS (Wheat)
Wheat beer from southern Germany, 50-67% wheat malt. It is usually a light beer, but dark (Dunkel Weizen) is also brewed. Some brands of wheat beer are matured in bottles (Hefeweizen), in which the yeast sediment remains in suspension. Wheat beer contains little hops and has a clove aroma from a special type of yeast. It is best served with fish dishes, cheese and as an aperitif, chilled to 7-10 °C.
STOUT – Dark Beer
A group of the darkest beers, made from a mixture of regular and roasted malt and has a strong hoppy taste. STOUT is a predominantly English drink. The darkest variety of the STOUT group is Extra Stout, which, by the way, also includes the great GUINNESS. The ideal serving temperature is 10-12 °C. It goes well with grilled meat, and can also be combined with chocolate and sweets.
