Products are shipped to legal entities in accordance with current legislation.In accordance with the recommendations of the FS RAR dated June 25, 2018, we inform you: alcoholic beverages can be purchased directly from. LLC "Boutique Winestyle", INN: 7713790026, license: 77RPA0010390 dated 05.11.2014
Moscow, Leninsky Prospekt, 52 Retail Winestyle LLC, INN: 7716816628, license: 77RPA0012148 dated 04/26/2016
Moscow, Leningradskoe sh., 72, floor 1, room. IVа, room. from 1 to 5 Store Winestyle LLC, TIN 9717017438, license: 77RPA0012229 dated 06/08/2016
Moscow, st. Lyusinovskaya, 53, floor 1, room VI LLC "Red Winestyle", TIN 9717049616, license: 77RPA0012971 dated 03/23/2017
Moscow, Entuziastov Highway, 74/2, floor 1, room V LLC "Green Winestyle", TIN 9718061246, license: 77RPA0013267 dated 08/04/2017
Moscow, Staraya Basmannaya street, 25, building 1, first floor, room 1, rooms 1 to 9 LLC "Nice Winestyle", TIN 7716856204, license: 77RPA0013269 dated 08/04/2017
Moscow, Sadovaya-Sukharevskaya street, 13/15, basement, room VII, rooms 1 to 3 LLC "Rose Winestyle", TIN 9718046294, license: 77RPA0013315 dated 08/24/2017
Moscow, Mira Avenue, 70, floor 1, room No. IV, rooms 1 to 4 LLC "Vainstyle", TIN 7715808800, license: 77RPA0010437 dated 11/14/2014
Moscow, Skladochnaya st., 1, building 1

Tasting notes

Color

The beer is transparent light yellow in color with a golden hue and fine-grained, stable foam.

Taste

The beer has a classic, rich, fresh and clean, rich taste with soft tones of malt and a pleasant bitterness in a long aftertaste.

Aroma

The beer attracts with its harmonious aroma with notes of hops and malt.

Gastronomic combinations

Beer goes best with beef, lamb, poultry and fish dishes. If desired, it can be consumed with cheese, nuts and a variety of snacks.

Beer "Baltika No. 3 Classic", having gone on sale in 1992, immediately gained recognition and wide popularity among Russians. The beer is brewed from simple ingredients according to the traditional lager recipe, which makes it possible to produce a high-quality product at an affordable price. "Baltika No. 3" is a delicious intoxicating drink with a clean and fresh classic taste, the demand for which has not fallen for more than 20 years. The beer, which has repeatedly won the “Product of the Year” award and was recognized as “The Most Popular” at the Russian Beer Festival in Moscow, has over 30 awards at various national competitions, which once again confirms the incredible success of the drink in its homeland. Troika is also well known in Germany, Greece, Japan and forty other countries near and far abroad.

International awards:
. Superior Taste Award (Belgium), 2008 - silver medal.

About the manufacturer

Success story LLC "Brewing Company "Baltika" began with the construction in Leningrad in 1978 of a beer factory of the Lenpivo production association. After the completion of construction and commissioning work in 1990, the Baltika Brewery enterprise was formed, which in November of the same year produced the first 27 thousand liters of amber drink. At that time, the plant produced beer under the brands “Rizhskoe”, “Zhigulevskoe” , "Festive" and "Admiralteyskoye".
After privatization in 1992, the enterprise was reorganized into an open joint-stock company. Among a large number of legal entities and individuals, the largest shareholder (44% of shares) was Baltic Beverages Holding AB (BBH), which was created by three Scandinavian companies Pripps (Sweden), Hartwall (Finland) and Ringnes (Norway) specifically to make large investments into the brewing industry of the countries of the former USSR.
During the same period, the company began work on creating its own brand - “Baltika”. Under the new brand it was planned to produce beer made using classical technology that would meet the highest European standards. To successfully implement the task, competent specialists have specially developed an investment program for the modernization and further development of production. Thanks to the implementation of this serious program, Baltika became the first brewery in the Russian Federation to install the most modern European equipment.
The most significant year for the company was 1996 - Baltika took a leading position in the beer market in Russia, which it has successfully maintained to this day.
With the acquisition in 1997 of a controlling stake in the Donskoye Beer enterprise (Rostov-on-Don) and the creation in 1998 of a network of its own regional sales divisions, Baltika began its gradual expansion. By this time, the name OJSC Baltika Brewery, which had already lost its relevance, was changed to OJSC Baltika Brewing Company. After purchasing the Tula Beer plant in the fall of 1999, Baltika continues further technical re-equipment of all production sites owned by the company, and is also engaged in the construction of new factories and malt houses.
At the end of 2000, Baltika commissioned the largest malt plant in the Russian Federation, Soufflet St. Petersburg. It was built jointly with the French company Groupe Soufflet, which owned 70% of the company's shares.
In 2003, new company plants began operating in Khabarovsk and Samara.
In 2004, a modern enterprise for the production of high-quality malt from elite barley varieties (Prestige, Scarlett, Barke) was opened in Tula.
2008 - Baltika begins producing beer in the city of Novosibirsk.
In Yaroslavl in 2009, the company completed the construction of a malthouse with a capacity of 110,000 tons of products per year.
Since 2007, the legal entity OJSC "Brewing Company "Baltika" unites the companies "Baltika" (St. Petersburg), "Yarpivo" (Yaroslavl, Voronezh), "Pikra" (Krasnoyarsk) and "Vena" (Chelyabinsk, St. Petersburg In 2009, the production site, located on the territory of the former St. Petersburg plant "Vena", was closed due to excess capacity in the region.
Since 2000, Baltika Brewing Company OJSC has been part of the Carlsberg Group corporation, which, as a result of a change of owners BBH, acquired 50% of the shares of Baltika through Carlsberg Breweries AS. Since November 2012, the Carlsberg Group, which purchased the remaining shares from Scottish & Newcastle (35%) and minority shareholders (15%), has already become the full owner of Baltika. In order to optimize corporate governance processes, in 2014 the company’s management decided to transform the joint-stock company into a limited liability company.
Currently, Baltika Brewing Company LLC, being part of the Carlsberg Group, is one of the largest Russian companies in the field of creating consumer goods. About 7.5 thousand highly qualified specialists work in various structures of Baltika. The company’s unique products presented more than 50 famous brands, exported to 75 countries.

The Baltika brewery was founded in 1990, and the first batch of beer was released to the market in November. But this was not the Baltika we are used to, but the Zhigulevskoe, Admiralteyskoe and Rizhskoe varieties. Baltika beer was initially conceived as a type of beer competitive with Western standards, brewed using the latest technologies. Such beer began to be produced by 1996. Now the Baltika brewing company is undoubtedly the Russian leader and uses the most advanced brewing technologies.

Baltika beer brands

BALTIKA 0

Non-alcoholic beer with a mild hop taste. Alcohol content no more than 0.5%. The variety has been produced since 2001.

BALTIKA 2

Light beer with a classic taste. Alcohol content not less than 4.7%. Available only in glass bottles.

BALTIKA 3

Light classic beer. Alcohol content not less than 4.8%. Since 1995, it has received awards as the best beer of the year and national brand. In 1998 he received a diploma in consumer quality assessment.

BALTIKA 4

Original beer. Alcohol content not less than 5.6%. This variety has 3 medals at the Tasting Competition - 2002, 2003, 2004 and the Grand Prix in 2005.

BALTIKA 5

Golden beer. Alcohol content not less than 5.3%. 3 gold medals in the Tasting Competition.

BALTIKA 6

Classic porter. Alcohol content not less than 7%. Many medals in various competitions in the categories “Dark Beer” and “Strong Beer”.

BALTIKA 7

Export beer. Perhaps the most popular in the whole country. Alcohol content not less than 5.4%. Receiving awards since 1999. This year there are already 2 medals - Best Lager (Australia) and Best Light Lager (Russia).

BALTIKA 8

Light wheat beer. Alcohol content not less than 4.8%. In 2007, it received an award in the “Best Wheat” category at the Great Moscow Beer Festival.

BALTIKA 9

Strong beer. Alcohol content not less than 8.0%. Since 1998, it has been considered the best strong beer in the country.

BALTIKA COOLER

Light light beer. Alcohol content not less than 4.7%. Despite the fact that this lager appeared relatively recently, it has already managed to win 2 silver medals.

Beer "Baltika 3" is a drink that was especially popular in Russia in the nineties of the last century. This product had a huge army of fans. A lot of time has passed, but even today many consider it a real achievement of domestic brewing.

Product Description

According to the production technology, Baltika 3 beer is a typical light lager. It is produced by bottom fermentation from the most common raw materials: light water and hop products. However, according to experts, this drink has several characteristic features:

• pleasant freshness that is felt from the first sip;
• rich taste;
• pale yellow color with a slight golden tint;
• long aftertaste, as a result of which all facets of the drink are gradually revealed;
• lush and fairly stable foam consisting of small bubbles.

Typically, Baltika 3 beer is bottled in standard containers of different sizes:

• glass bottles and cans with a capacity of 0.5 and 1.0 liters;
• plastic containers with a volume of 1500 and 2500 milliliters.

This drink is good not only for quenching thirst. It is pleasant to drink for any occasion. As a snack, it is good to use fish or meat (beef, lamb or veal). True, some consumers believe that Baltika 3 beer tastes too bitter, which is not entirely pleasant. Many are sure that the reason lies in the unclear chemical composition of the product. But manufacturers claim that it contains nothing but natural raw materials.

Drink strength

This one was first released in 1992. Then it was called “Light” and contained 3.8 percent alcohol by volume. But given the great consumer demand and existing European standards, the manufacturer decided to slightly change the performance of the Baltika 3 drink itself. How many degrees does this product contain today?

According to international standards, the strength of beer is measured in “percentage by volume”. Sometimes they are called degrees. This indicator is the ratio of two quantities: the volume of anhydrous dissolved alcohol and the entire drink. Typically, it is measured as a percentage. Some beer lovers mistakenly believe that the number in the name of the product is its strength. In fact, this is just a serial number in the assortment list of drinks of this brand. “Baltika” at No. 3 is today called “Classical” and already contains 4.8 percent alcohol by volume. This is not much at all, considering that in other varieties of the same brand this figure is much higher.

Beer on tap

Sometimes the manufacturer supplies draft Baltika 3 beer to bars and others. Kegs with a capacity of 30 liters are used as containers. Many foam lovers agree with experts that such a product is much tastier and healthier than bottled one.

There are very specific justifications for these statements:

1. During pasteurization, the product is heated to 80-90 degrees. At this temperature, almost all the beneficial bacteria contained in it are destroyed. This negatively affects the quality of the drink itself.
2. After being pumped into kegs, the beer matures additionally. In addition, enriched with carbon dioxide, it acquires additional taste and aroma.
3. Bottled beer is designed for a long shelf life (up to 6 months). However, its taste noticeably deteriorates over time. In kegs, the drink should be stored under certain conditions for no more than 2 months. But in practice, the goods are sold in a couple of weeks. During this time, it practically does not have time to deteriorate.

But some ardent supporters of bottled beer categorically disagree with these arguments and continue to purchase their favorite product in the already familiar glass container.

Beans, grain rich in vitamins and minerals such as: vitamin B1 - 33.3%, choline - 19.3%, vitamin B5 - 24%, vitamin B6 - 45%, vitamin B9 - 22.5%, vitamin PP - 32%, potassium - 44%, calcium - 15%, silicon - 306.7%, magnesium - 25.8%, phosphorus - 60%, iron - 32.8%, cobalt - 187%, manganese - 67%, copper - 58%, molybdenum - 56.3%, selenium - 45.3%, chromium - 20%, zinc - 26.8%

What are the benefits of beans and grains?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix.

When selecting products for implementing a healthy nutrition system, attention is drawn to the recommendation to increase the amount of vegetable protein. Often the most accessible source of it is legumes. A representative of this family, found everywhere in gardens and on store shelves, is beans.

Benefit for health

Beans contain a fairly high percentage of protein: 6–8 g per 100 g, pods - about 1.5 g. It is absorbed quite completely. In addition, this product, beloved by many people, contains a valuable set of vitamins (including nicotinic acid and carotene) and microelements (calcium, magnesium, iron and others). The fiber contained in legumes helps improve intestinal function, but there is a side effect: excess gas formation, which can be avoided by properly preparing the product. These data inspire optimism in those wishing to lose weight and encourage them to include the product in their diet.

The presence of an impressive list of useful substances allows you not only to lose weight, but also to improve the health of the entire body: strengthen hair and nails with calcium; improve the functioning of the hematopoietic system by supplying iron - a material for red blood cells.

Calories depend on the type of product and how it is prepared.

On average, the calorie content of beans is estimated at 265 kcal per 100 grams of dry product. But, naturally, it is not consumed in its solid raw form. Beans contain a high content of glycosides, which are toxic to the human body, but are easily destroyed when heated.

And the caloric content for a raw or thermally processed product varies for representatives of different species. So, boiled red beans contain about 93 kcal, white - 102 kcal, black - 132 kcal. If you use pods rather than beans, the calorie content will drop to 28 kcal. This energy value is provided by the presence of complex carbohydrates, so the release of calories occurs gradually, maintaining a feeling of fullness for a long time.

Calorie content of different dishes

To better absorb nutrients and reduce negative consequences, it is advisable to consume legumes in combination with other plant products. So, to successfully obtain calcium, it is better to add vegetables containing vitamin C to them, and the use of spices, such as cardamom, will reduce gas formation. Therefore, to determine the calorie content of dishes, it is necessary to take into account the energy value of companion products.

The most common food options include bean soup, stew, salad and steamed beans. Canned beans are also actively used: they are attractive due to the completed heat treatment.

In terms of energy value, soup is the least high-calorie dish, it contains only 62 kcal per 100 g. When preparing boiled beans for salad, the calorie content also decreases, and the presence of vegetables improves the absorption of microelements. When stewing, such as for stews, the number of calories increases due to the addition of fat and can amount to 150-200 units.

The best preservation of nutrients, in the opinion of nutritionists, is achieved by using a slow cooker.

Bean recipes for weight loss

There is an opinion that soaking is a necessary condition for cooking legumes. But it can be completely replaced by draining the first cooking water immediately after boiling - this gives approximately the same effect, while significantly saving time.

Advice from nutritionist Irina Shilina
Pay attention to the latest weight loss method. Suitable for those for whom sports activities are contraindicated.

Bean soup

There are many variations of this dish, both lean and with meat broth. The vegetarian version involves preparing a decoction (draining off the first water), to which potatoes, onions, carrots and tomatoes (can be fresh or as tomato paste), and vegetable oil are added. Once the soup is ready, add some salt and spices.

To prepare it you will need:

• white beans - 1 cup;
• 1–2 potatoes;
• bulb;
• one medium carrot;
• a tablespoon of vegetable oil.

However, the last ingredient is not considered mandatory. When using meat broth, it is recommended to carry out the preparatory stage for the beans separately, and only then add them to the pan. The remaining products retain their order of introduction. The estimated time from the start of the process to receiving the finished dish is an hour.

Bean salad

This hearty and healthy dish includes the following ingredients.

No additional heat treatment is required for the ingredients of this dish.

Vegetable stew

To create this delicacy, almost a culinary masterpiece, and with low calorie content, you will need:

• a glass of dry red beans;
• one young zucchini;
• one onion;
• one carrot;
• a glass of tomato juice or half a glass of tomato paste;
• vegetable oil.

Fry the zucchini, carrots and onions, cut into cubes, in hot oil in a high-sided bowl. The beans must be boiled until they become soft but not crumbly. Then add them to the vegetables and stir over the heat for 5-6 minutes. Pour in tomato juice or paste diluted with water to the volume of one glass. Simmer in a sealed container until cooked, then add salt and spices. It is better to serve sprinkled with finely chopped herbs.

Green beans in a slow cooker

The simplest and healthiest recipe for preparing it is steamed. For this you will need:

• only fresh or frozen pods themselves (400 g);
• some water;
• salt;
• sesame;
• olive oil.

Place the prepared pods in an even layer, pour a little water into the multicooker and place the tray. Cook for 10–15 minutes, after which you need to add salt and sprinkle with sesame seeds. Pour two tbsp. spoons of oil, mix. Serve with fresh vegetables: tomato, sweet pepper, herbs.

When using beans as the basis of a weight loss diet, you must remember that they put a significant strain on the pancreas and can also cause flatulence and bloating. To reduce these negative effects, you should soak them or drain the water during the first boiling, and increase the cooking time. But the low calorie content of the resulting dishes, their saturation with vitamins and microelements contribute to the health of the body and weight loss.