Russian beer: history and recipe

Beer in Russia is very popular and massivedrink. And they consume it even in large quantities per capita than in some European countries traditionally considered the home of a foamy drink. Clearly, our compatriots have to taste it. But not everyone knows that primordially Russian beer has much deeper national roots. And references to it are found almost from the very beginning of the first cities and principalities in Russia.

Russian beer: a bit of history

In Russia beer has been known for a long time, although the word itselfused to refer not only to foamy intoxicating, but also to the names of any drinks in general. Written mentions of him reach us in the birch bark letters of the 9th-11th centuries, which were discovered in Novgorod. Apparently, the first Russian beer served as the main raw material for so-called perevar - beverages from beer and honey. And they, in turn, paid even tribute and obrok, for example, for the use of land for farming.

Monastic and state

Russian beer in our ancient statehas turned into a ritual drink. Many researchers argue that this happened because the brewing centers in Russia were monasteries. Then the monopoly on the production of a foamy beverage goes to the state. Tsar Ivan the Third even issued a decree that allowed the brewing of beer only to special people involved. Approximately in the same years beer began to sell and in taverns. Later, peasants were allowed home brewing, but only on certain days - four times a year for three days.

And under Peter the First there is a furtherstrengthening monopolies of statehood and inviting the best Western brewers from Europe to Russia. This, in turn, led to the expansion of the assortment of beer 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 the ancienta foamy beverage. Beer in Russia was usually associated with honey. The addition of this ingredient made the drink original, gave him many additional useful qualities of the bee product.

So, for 20 liters of pure spring water we takea cup of hop cones (50 g), 100 grams of brewer's yeast and 4 kilos of fresh honey. We dilute it with water, mixing it well. We pour the hops, for an hour put the mixture on a quiet fire to warm up. Then the wort is filtered through gauze or a fine sieve. We introduce yeast. Leave the liquid to wander in an open vat for 5-6 days at a warm temperature. After the put period, the container is closed and let stand 48 hours on coolness. We pour into the glass. We store at the bottom of the refrigerator (the period for a live beer is not more than a week).