80 grams with which fruit. What fruit or vegetable is similar in size to a baby at different stages of pregnancy? Interesting! How much is a portion?

This foamy drink is appreciated and loved in many countries around the world. It is prepared from various ingredients in the East and West. The recipe may also vary, but the principle of natural fermentation remains in force everywhere - weak alcohol is produced. How many degrees should be in beer and what can this characteristic depend on? We’ll talk about this and much more, no less interesting, in our article.

A little about technology

How many degrees there are in beer directly depends on the technology of its preparation. Let us briefly recall the main stages of brewing this drink. It is obtained, as it was two thousand years ago, using wort from malt, brewer's yeast and hops. We won’t go into the intricacies of the process, but this method usually produces a drink that is not too strong. How many degrees does beer usually have? From 3 to 5 and a half.

Raw materials

The main raw material for making the drink is barley. But in some countries, beer is traditionally made from wheat (rye), rice, and corn. Drinks of the same nature can be made from non-cereals. There is dairy, herbal, potato, and even fruit. Of course, from the point of view of our traditions, it’s hard to call this beer!

Color and character of fermentation

By color, beer is divided mainly into light or dark, as well as white and red, but there is also semi-dark (mixed). The latter arises as a result of mixing dark and light.

By nature they are divided into grassroots and top. The first type of fermentation, also called lager, occurs at low temperatures (from 4 to 9 degrees) and occurs when special brewing yeast is used. How many degrees are there in this kind of beer? It usually has from 4 to 5.5. Top fermentation is the most ancient method of making a drink, known thousands of years ago, at fairly high temperatures (up to 25 degrees). Ale and stout, porter and wheat beer are its brightest representatives. Moreover, ale, for example, can be either dark or light - there are no special patterns between the color of beer and fermentation methods.

Fortress

And yet, how many degrees of alcohol are in beer? Strength is the volume fraction (percentage) contained in a particular drink. For most varieties it traditionally does not exceed 3-5.5%. There are also higher percentage varieties - 6-8 degrees. This is due to the fact that ordinary yeast involved in the cooking process stops fermenting at strength degrees above 5.4%. To produce a higher-proof drink, special hardy microorganisms are used, and modern technologies make it possible to brew very strong foamy drinks. German “Vetter 33” - 10.5%. Austrian "Samiclaus" - 11.8. Czech X-Beer 33 - 14%. These are the strongest varieties, brewed using traditional methods. As a rule, to produce such beer, additional technologies of water freezing and distillation are used.

The strongest

The standards in this context can be considered the American beer Samuel Adams, which has a strength of 27%, and Dave with 29%. But these varieties are brewed using champagne yeast. The Scots recently released the Tactical Nuclear Penguin drink, which has an alcohol content of 32%. This high alcohol content is achieved because the water in the beer is removed by freezing. And then the strong drink matures in whiskey barrels. The same Scots in 2012 released a collectible beer “Armageddon”, with a strength of 65%!

How many degrees is there in Zhigulevsky beer?

But our people are accustomed to more traditional degrees in beer. So, in the regular Zhigulevsky, popular among the people, there is 4%, sometimes a little more (depending on the manufacturer). Typically these beers are no more than 5% ABV.

How many degrees are there in Baltika beer?

But with Baltika the situation is a little different. This brand produces beer of various strengths.

"Zulevka". How many degrees are there in Baltika non-alcoholic beer? No more than 0.5%.
No. 1 - light, 4.4% (special, light).
No. 2 - light special, 4.7%.
“Troechka” is the most famous and popular among the common population, light, 4.8%.
No. 4 “Original” - dark, 4.5%.
No. 5 “Golden” - light, 5.3%.
No. 6 “Porter” - dark, 7%.

Non-alcoholic

A few words about the so-called Contrary to its name, it still contains a small percentage of ethyl alcohol. Typically this rate is within 0.2-1%. The Donetsk plant "Sarmat" produced non-alcoholic drinks containing 1.5% ethyl alcohol. So those who like to give such beer to minors should know: this should not be done under any circumstances! As a rule, it is not possible to completely get rid of alcohol. By the way, it may contain even more than what is stated on the label. There are several types of technology for obtaining “zero”: vacuum distillation, dialysis, suppression of fermentation. In any case, a certain degree is necessarily present in such beer.

Beer is a low-alcohol drink with a long history; in addition, it is the most popular in the world. There are many types of alcohol, they all differ in production techniques, as well as in strength, that is, the percentage of ethyl alcohol.

This is a foamy drink that is produced on the basis of malt wort (from barley), with the help of brewer's yeast and hops. The average alcohol content in beer is 3-5.5%. Creating foam is a complex technological process that includes the production of beer wort - malt is brewed with hops for several hours, yeast is added, and its maturation occurs. The duration of ripening depends on the brand, and can be from several days to several months. Next, the foam goes through filtration, preservatives are added, and it can already be consumed. The following are formed in the finished foam: alcohol, phytoestrogens, carbon dioxide, fusel oils.

The best and highest quality is considered to be traditional foam, which contains nothing but barley, hops, yeast and water. In some varieties, barley is partially or completely replaced by wheat, rice, corn and rye grains.

Bottom-fermented foam is the most popular and main product on the market, accounting for 90% of total sales turnover. It is usually called lager, and the production has the same name - lager. Bottom fermentation occurs due to special yeast, and for a long time due to low temperature of 5-10 °C. The taste becomes very rich.

The duration of top fermentation is much shorter. Occurs at a temperature of 15-20 °C due to top-fermenting yeast, and takes little time. Varieties of this method include ale and porter.

The indicator on the label of intoxicating drink indicates the lower limit of the ethanol content in it. The manufacturer does not have the right to indicate the number of % or revolutions lower than it actually is. Therefore, the real figure is often higher.

In Russia and Europe, alcohol is measured in percent by volume (% vol.) Therefore, if we say that beer is 5%, this means that in 100 liters of beer there are 5 liters of pure alcohol. In America, it is customary to calculate ethanol in weight fractions (% wt.). Knowing that the specific gravity of alcohol is 0.78, you can calculate how much pure ethanol is in beer. To do this, you need to divide the indicated percentage by 0.78.

For example, if the strength is 3.5%, then in percentage by volume it will be 3.5: 0.78 = 4.5%. If, for example, the figure is 6% (in weight fractions), again this figure must be divided by 0.78, and we get 7.7%.

If it is important for a buyer to know how much alcohol is in a drink, the country of origin should be checked on the label. If this is America, then the pure ethanol will be higher than what is stated on the label due to the units of measurement. And don’t forget that in most cases the % is always slightly higher.

Types of beer by strength

The percentage of ethanol depends on the production process. Main types:

Non-alcoholic. Contains 0.5-0.7% alcohol.
Light - up to 2% ethanol.
Classic. 3.5 – 7%.
Strong 8-14%.
Very strong – from 14%.

During the manufacturing process, after fermentation, classic beer usually contains 3.5 - 4.5% ethyl alcohol. After filtering, the percentage decreases. This process is necessary to remove any remaining yeast. Some filtration methods destroy the microflora of beer, thereby extending its shelf life. Exposure to high temperatures can also reduce the number of revolutions. The alcohol is heated to a certain temperature, as a result of which some of the alcohol evaporates.

To increase the percentage of alcohol in the drink, sugar is added and frozen. Typically, a high percentage of intoxicants has a direct relationship with the calories it contains. Lovers of strong beer, those suffering from obesity, type 2 diabetes, and people watching their figure need to take this fact into account.

Excess weight is affected not only by caloric content, but also by the phytoestrogens contained in intoxicating drinks - these are substances similar to sex hormones. They affect a person's weight and appearance. In men who abuse foam, the figure begins to change according to the female type - an enlargement of the mammary glands and hips, as well as the abdomen, occurs. Women develop excessive hair on their bodies and their voice becomes rougher.

Nonalcoholic beer

A soft drink still has a small number of revolutions, this figure ranges from 0.15 to 0.7%. To preserve the familiar taste and aroma, manufacturers use standard ingredients, but stop the process before full fermentation, and special filtration in this production is used to filter out ethyl alcohol. But it’s impossible to filter it 100%, so “non-alcoholic” intoxicating drinks are gaining momentum.

People who struggle with alcohol addiction, including those who are coded, need to be especially careful. Even such a low percentage of ethanol can trigger cravings for alcohol. In addition, all other components are contained in the drink in standard quantities, especially phytoestrogens. As with drinking a seemingly harmless drink, the load on the liver, kidneys and cardiovascular system is high.

Strong intoxication

To prepare strong foam, special yeast is used, since in standard production the strength does not exceed 5%. The technology is also different - alcohol is repeatedly frozen to reduce the liquid, as a result of which the degree increases.

What percentage of alcohol in beer is the most popular strong:

Hakusekikan Brewery - “Hurricane”, 15%. Manufactured in Japan. Its special feature is aging with barley wine.
Bruery – “Chocolate Rain”, 19.5%. Belgium. A high percentage is achieved through fermentation in a whiskey tub.
De Struise Brouwers - “Five Squared”, 25%. Scotland.
Schorschbräu - “Schorschbock” 43% and “Schorschbock Finis Coronat Opus” 57%. Germany. Manufactured with multiple freezing.
Brew Dog - "End Of History", 55%, Scotland.
T’koelschip – “Start The Future”, 60%. Netherlands.
Brewmeister - "Armageddon", 65%. Scotland.
In 2013, the strongest beer in the world was released by the Scottish company Brewmeister, called “Snake Venom” and its strength reaches 67.5%.

When it comes to very strong beer, of course, a classic taste is out of the question. Manufacturers have to sacrifice taste for high numbers.

Beer has about 1,000 different varieties around the world, all of which differ in taste, color, density and strength. On the modern market you can find intoxicating drinks for every taste, from non-alcoholic to those whose strength exceeds strong alcohol. Beer remains the most popular drink in the world (after water and tea). However, it should be used with caution and in moderation. Because, like any other alcohol, it is addictive.

Each of us monitors our diet to one degree or another. Every day we consume many dishes, but how often do we pay attention to what drinks we drink, including alcoholic ones? Undoubtedly, they make up a fairly large part of our eating habits, so we should not deprive them of attention.

Features of the drink

Beer is the most popular low-alcohol drink, distributed throughout the globe.

This drink is produced by fermenting wort from barley malt with special brewer's yeast and the addition of hops, which gives a special aroma. The texture and special taste are the reason for the massive consumption of this drink.

The origin dates back to the time of the appearance of such ancient drinks as wine or kvass. According to modern sources, Ancient Egypt and Mesopotamia are considered the places of original brewing. Later, the recipes were adopted by Jews, Greeks and Romans.

Interesting! By the way, initially the word “beer” in Slavic languages meant any drink; it acquired its modern meaning later.

Today beer is especially popular among football fans. Along with a drink, while watching a match, they like to eat snacks - small snacks that can satisfy their hunger a little and please their taste buds.

Typically, snacks come in two types: salted (salted peanuts in various breadings, crackers, chips, salted fish and seafood) and fried (french fries, croutons, chicken wings). Such snacks are often served with various sauces based on mayonnaise or ketchup.

Just as every housewife has her own recipe for borscht, there are many recipes for foamy borscht: traditional, time-tested, and modern recipes from local brewers.

All variations differ in their taste, aroma, density, color and alcohol content in the drink.

Fortress

It is impossible to give one specific answer, since if you try, you can find a large number of varieties with different recipes, and therefore with different alcohol content. First you need to understand what strength is and how it is determined. Strength is the amount of alcohol contained in a unit volume of a drink.

The strength will vary from variety to variety, so you need to understand the traditional types of beer that you can try when you arrive at any bar. Types are also called styles.

Beer can be separated according to various parameters: strength, color, density, taste, ingredients, production method, history and geography of origin. However, most often they resort to classification according to the type of fermentation. There are three main styles of the drink: ale, lager and mixed type.

Elya

Ale is a product of top-fermentation of brewer's yeast. The drink is dark, tart, with a richer aroma, and its density is high. However, in different species these properties may vary in different directions.

Making ales is one of the most ancient ways of making beer, where the yeast is at a certain point on the surface. On average, the alcohol content of ale is 5-6.5% degrees - this means that 1 liter of natural beer will contain about 50-65 grams of pure alcohol. However, it is worth recalling that this is an estimated average characteristic.

Types of ale and their strength:

Pale Ale is a light beer with a pleasant straw-lemon color. Alcohol content – 5.9-8.5%.
Bitter is an amber-orange drink with a bitter taste. Alcohol content – 3-7%.
Mild ale - color from copper to rich brown. Alcohol content – 2.8-4.5%.
Barley wine is a strong ale, dark brown to black in color, with a bitter taste. Alcohol content – 8-12%.
Porter is a dark beer. Alcohol content – 4-9.5%.
Stout – caramel flavor, dark brown or black color. Alcohol content – 4-12%.

Lager

Lager is opposed to ale: as a rule, it is a light drink with a pleasant mild taste. Global consumption of this style of beer reaches 80%.

The drink is produced through bottom yeast fermentation and several stages of maturation and fermentation. I was on the edge. My husband started drinking almost immediately after our wedding. First, a little at a time, go to a bar after work, go to the garage with a neighbor. I came to my senses when he began to return every day very drunk, he was rude, and drank away his salary. It really got scary when I pushed him for the first time. Me, then my daughter. The next morning he apologized. And so on in a circle: lack of money, debts, swearing, tears and... beatings. And in the morning we apologize. We tried everything, we even coded it. Not to mention conspiracies (we have a grandmother who seemed to pull everyone out, but not my husband). After coding I didn’t drink for six months, everything seemed to get better, we began to live like a normal family. And one day - again, he was late at work (as he said) and dragged himself in the evening on his eyebrows. I still remember my tears that evening. I realized that there was no hope. And after about two or two and a half months, I came across an alcoholic on the Internet. At that moment, I had completely given up, my daughter left us altogether and began to live with a friend. I read about the drug, reviews and descriptions. And, not really hoping, I bought it - there was nothing to lose at all. And what do you think?!! I started adding drops to my husband’s tea in the morning, but he didn’t notice. Three days later I came home on time. Sober!!! A week later I began to look more decent and my health improved. Well, then I admitted to him that I was slipping the drops. When I was sober, I reacted adequately. As a result, I took a course of alcotoxic medication, and for six months now I have had no problem with alcohol, I was promoted at work, and my daughter returned home. I'm afraid to jinx it, but life has become new! Every evening I mentally thank the day when I learned about this miracle remedy! I recommend to everyone! Will save families and even lives! Read about the cure for alcoholism.

On the Russian market, lager style beer is the main one, covering about 97% of retail sales. The average strength of lager is 4-5% (about 40-50 grams of alcohol per liter of drink).

Types of lager and their strength:

Light lager is a light light beer with a delicate aroma of malt and hops. Alcohol content – 3.2-6%.
Pilsner is the most common type of drink with a bittersweet taste and light color. Alcohol content – 4.2-5.4%.
European amber lager is bright red or honey-amber in color and has a rich malt flavor. Alcohol content – 4.5-5.7%.
Dark lager – dark color, with a predominance of amber and dark brown shades, taste with notes of burnt caramel. Alcohol content – 4.2-6.0%.
Bock, or Bock Beer, is a strong dark beer. Alcohol content – 6.3-7.2%.

Mixed fermentation

Blended style beers are produced by what is called natural yeast infection., as a result of which the drink is fermented under the influence of environmental conditions. This beer has a sour taste, but the texture is like an unfiltered drink.

How much alcohol is in mixed fermentation beer:

How to drink correctly

There is an aesthetics of use. In different countries you can find a wide variety of traditions dedicated to this process. Beer is usually served on special coasters - coasters, which, due to their porous structure, can quickly absorb a spilled drink.

Foam deserves special attention. In a correctly poured drink, it is homogeneous, thick, white and takes up no more than a quarter of the glass.

Beer consumption can be both seasonal and non-seasonal. This drink is usually drunk among friends with various snacks.

Interesting! Is beer a low alcohol drink? Scottish brewers would shake their heads at this question, having managed to brew a beer with an ABV of 67.5%. They were able to achieve this level by repeatedly freezing and thawing the drink.

A whole phenomenon in the world of beer is Oktoberfest, held in Germany. These are the largest folk festivals, which are based in Munich. People from all over the world come to this holiday; there are various tents where you can buy snacks for every taste: from potatoes to baked pork.

At this event, only local companies bottle foam and only a certain type (March beer). There are also many amusement rides and performances organized.

Interesting video: Guinness alcohol record

A story about the strongest beer, which was even included in the Guinness Book of Records.

conclusions

The rich history of the drink has made it possible to achieve modern production technologies that have been proven over centuries. A wide variety of varieties will not leave even the most fastidious gourmet unsatisfied.

Get together with friends in a pub or at home, watching a football match or in nature - beer will definitely become a pleasant ambiance, and maybe even create a unique atmosphere, the aftertaste of which will definitely never upset you.

Beer labels should always indicate the degree or gravity of Balling. This name comes from the name of the Czech chemist Karl Joseph Napaleon Balling, who lived in the last century and proposed to characterize beer by the density of the unfermented wort. Its value indicates how many grams of dry matter were dissolved in water to obtain 100 grams of wort when preparing this beer. In the process of its production, these substances are converted into alcohol, carbon dioxide and other specific beer products. Therefore, it is not surprising that their (dry residue) in the finished beer, depending on its type, remains from 3 to 10%.

1 liter of beer contains approximately as many easily digestible carbohydrates as 150 grams. bread and approximately the same amount of protein as in 100 - 120 grams. milk, 25-30 gr. meat or 60 gr. of bread. This is also confirmed by the fact that beer has less calories than Coca-Cola, apple juice, and other fruit drinks. From what has been said it is clear that beer should be considered mainly as a flavoring substance. So the term "beer belly" is most likely related to lifestyle rather than a love of beer.

Foam is the most refined witness to the quality of a drink. To determine this indicator, beer is poured into a glass from a height of 25 mm from the top edge. Characterized by foam height in mm and durability in minutes. The foam should be dense, without visible bubbles. Bottled beer is rated excellent with a minimum foam height of 40 mm and a persistence of 4 minutes. Good - 30 mm/3 min. Satisfactory - 20 mm/2 min. If these indicators are lower, the beer is not of high quality.

Foaming depends solely on the protein dissolved in the beer. It gets into beer from malt. Sprouted barley grains are used in its preparation. During the germination process, depending on the barley variety and environmental conditions, easily soluble forms of protein accumulate in the seedlings. This is one of the narrowest technological issues. The more protein there is in the sprouts, the better the carbohydrate polymers they will convert into nutrients for the yeast culture.

Plant alkalis can also be present in beer and affect foam formation. They can be extracted from hops or any other additives to beer. But the concentration of these substances, as a rule, is no more than 0.010%, which does not affect foaming at all.

The higher the density of the initial wort, the greater the dry residue in the beer, the “fuller” it is. This is the main indicator of beer, by which you can judge a lot. But this is only if the wort is of high quality. “Where the wort is good, there will not be bad beer.” In light varieties this figure varies within 3 - 4%, for ordinary beer 5 - 7% and for especially strong beer varieties it reaches 8 - 10%.

Beer density has very little to do with alcohol content. It lies in the following - the greater the concentration of “solids”, the more alcohol can be extracted from this wort in the future. Beer with low alcohol content has a density of up to 5%, medium - up to 12%, strong beer - over 14%.

Beer has a low alcohol content (from 1.5 to 6% alcohol) and, if drunk in moderation, it is useful for every healthy person, it quenches thirst and has a good appetite. Beer tastes best when its temperature does not exceed 10°, so it is cooled in summer and slightly heated in winter.

Traditionally, the alcohol content of beer is not usually stated. Its concentration can be approximately determined by density, which shows how much extractive substances were in the initial wort, including sugars that are converted into alcohol during fermentation. Therefore, the strength of beer indirectly reflects the amount of alcohol in it. For one beer degree there are 0.2-0.3 alcohol degrees. If you buy a beer that says 13% on the label, for example, it will only contain about 3.5% alcohol.

Alcohol in beer is measured in percent by weight, while in vodka, wine and other spirits it is measured in percent by volume. So, if Zhigulevsky beer contains 2.8% alcohol, then in volume percent it will be 3.6%, that is, 2.8:0.78 = 3.6% (specific gravity of alcohol = 0.78). All the old European breweries follow this system. If the label shows just percentages, they are by weight. If there is "Vol." after the percent sign. or "about." - voluminous.

In Russia, since January 1981, the strength of alcoholic beverages is determined only in volume percentage of alcohol content at 20°C. Standardization took place to avoid confusion.

Strong beers made from 20 - 21% malt contain no more than 6 - 6.5% alcohol. If its concentration in a drink is still higher, it means it was not prepared from traditional products or in an unconventional way.

Quote:
This is a ruff. Dear

To preserve the drink and increase its shelf life, various substances are added to it that inhibit the growth of yeast, foreign microorganisms and inhibit the activity of enzymes. Without such additives, beer quickly becomes cloudy, loses its taste, and some of the minor components precipitate. Previously, formaldehyde was used as a preservative. However, after the discovery of its mutagenic and teratogenic effects, the use of formalin was prohibited
According to some reports, which remain at the level of rumors, in some cases alcohol is added to beer - both a preservative and the strength of the drink increases.

Two customers order beer at a bar. One of them adds:
- Only in a clean mug!
A minute later the waiter brings two beers and asks:
- Which of you ordered in a clean one?

Beer is considered a low-alcohol drink, but each variety is characterized by its own strength. Therefore, before you buy a product, you should definitely study the label, which indicates what percentage of alcohol is in the intoxicating drink. The alcohol content in beer is especially important for drivers, athletes, people with allergies to alcohol, and those leading a sober lifestyle.

There are two main ways to determine how much alcohol a beer contains. At the same time, it is generally accepted that the norm indicated on the label means the lower limit of the alcohol content, that is, in reality, there may be slightly more ethanol in the intoxicating drink.

In Europe, the amount of alcohol in beer is measured in percentage by volume (% vol.). In America, to find out how much alcohol there is in a hop drink, the ethanol content is calculated in weight fractions (% wt.). Therefore, when purchasing American products, in order to convert weight percentages into volume percentages, you need to divide them by the specific gravity of alcohol (0.78). This means that if the strength of beer in weight fractions is 3.5%, then in volume percentages it is equal to 4.5%.

Since the amount of ethanol in beer is important in some cases, buyers who want to know what percentage of ethanol a product contains should pay attention to the country of origin before purchasing. If the drink is released in America, it must be taken into account that, according to European standards, the percentage of beer content is higher than indicated on the label.

Types of intoxicating drinks

How much alcohol beer contains depends directly on the method of its preparation. Based on strength, intoxicating drinks are usually divided into the following categories:

non-alcoholic variety (0.15-1.45%);
light beer with ethanol content up to 2%;
classic (from 3.5 to 7%);
strong (from 8 to 14%);
very strong (over 14%).

To prepare the intoxicating drink, barley is boiled, after which a hop decoction is added, which gives it bitterness. The mass is then left to ferment, after which it is distilled. The result is a drink that contains alcohol, fusel oils, phytohormones, and carbon dioxide. To add flavor and increase shelf life, the manufacturer adds various components.

Classic varieties have a strength of 3.5 to 4.7%. To reduce the amount of alcohol in the intoxicated drink, beer is subjected to special filtration. Also, to produce products with a lower ethanol content, the manufacturer can heat the liquid obtained in the traditional way, which leads to the evaporation of ethanol and other volatile substances.

To increase the strength of the intoxicating drink, sugar is added to it during production and is also frozen several times. Thus, the higher the strength of the beer, the more calories it contains. Therefore, knowledge of how much alcohol a drunk drink contains is very important for those who are watching their figure.

It is worth noting that weight gain after drinking beer is influenced not only by sugar, but also by phytohormones. These are compounds that are structurally reminiscent of estrogens, female sex hormones. If they enter the body in uncontrolled quantities (and beer is often drunk in liters), they negatively affect the endocrine system, which leads to weight gain.

In men, phytohormones inhibit the synthesis of male sex hormones in favor of estrogens, in women - vice versa. As a result, the male body begins to develop according to the female type (the hips widen, the breasts enlarge), while the woman’s voice becomes rougher and facial hair begins to grow.

Nonalcoholic beer

Despite its name, non-alcoholic beer does contain alcohol: its content ranges from 0.15 to 1.5%. The intoxicating drink retains its smell, but the taste changes slightly, which is why it is not in particular demand among beer lovers.

The technology for making beer without alcohol differs little from the classical one. The only caveat: the fermentation process is stopped at the initial stage of alcohol formation. There is another method by which you can get a drink with a minimum amount of ethanol. To do this, the manufacturer uses various tricks to reduce the alcohol concentration in beer that was made according to the classic recipe. This drink is more expensive due to more complex preparation technology.

Despite the low amount of alcohol, you should not get carried away with beer. Although it is very difficult to get drunk from it, the drink can provoke the development of many pathological processes in the body. Moreover, we are talking not only about phytohormones, but also about other components, which increase the load on the liver, kidneys, and heart. To reduce the amount of foam, many drinks contain cobalt, which can cause problems in the gastrointestinal tract.

Like any drink that contains alcohol, non-alcoholic beer should not be consumed by children, pregnant women, or nursing mothers. Doctors do not recommend the intoxicating drink for people with stomach upsets and other problems with the digestive system.

Strong beers

To prepare classic varieties, ordinary yeast is used, which retains its vitality if the strength does not exceed 5%. Therefore, for strong drinks, special, more expensive strains of yeast are used, which is why beer costs more.

The technology for preparing a strong variety is somewhat different from the classic one. Not only is sugar and some other components necessary for its production added to the composition, but the process itself involves repeated freezing, which allows liquid to be removed from the beer.

An example of a very strong variety of intoxicating drink is “Samuel Adams” (USA), whose strength is 26%, as well as “Dave” - 29%. Their preparation uses the same yeast as for champagne. A stronger drink is produced in Scotland under the name “Tactical Nuclear Penguin”: it contains 32% alcohol. To prepare it, the resulting product, after deep freezing, is infused for some time in whiskey barrels.

But this variety is not the strongest beer. This is considered the intoxicating drink "Armageddon", released by the Scots, whose strength is 65%, and the bottle itself with a capacity of 0.33 liters at the time of release in 2012 cost just over $100 (80 pounds). The drink is characterized by a viscous consistency and tastes like strongly brewed loose leaf tea. Beer lovers claim that despite the number of degrees in it, the drink retains its hoppy taste (very bitter with a sweet aftertaste), and there is not even a hint of the harshness that whiskey or tequila has.

The dangers of beer alcoholism

Whatever the strength of the beer, you should not get carried away with the intoxicating drink. Beer alcoholism ranks first in the world, leaving addiction to vodka far behind. This is due to the fact that many people do not consider the intoxicating drink, due to its low ethanol content, as hazardous to health, and therefore drink it in bottles. It often happens that starting with a low-alcohol variety, people gradually move on to stronger intoxicating drinks.

Few people know that one and a half liters of classic beer contains the same amount of ethanol as fifty grams of vodka.

Moreover, thanks to the carbon dioxide included in the composition, the intoxicating drink enters the bloodstream much faster than stronger alcohol.

At the same time, the body does not care what kind of drink ethanol entered the body in or how much water it was diluted with. If ten grams of pure alcohol enters the blood, it will react accordingly. And the harm to internal organs will be no less, and in the case of beer, even greater due to the various components included in its composition (flavors, preservatives) that can cause harm to health.