Where do Zhiguli beer. Beer in the USSR

The taste of "Zhigulevskoye" is remembered by those who in the 60-70s. of the last century was already old enough to taste alcohol. It was real live beer, which cannot be compared with the products of modern breweries.

The history of the emergence of a foamy drink goes further - to most early 20th century. At this time, came to Russia endowed with commercial talent Viennese aristocrat von Wacano. Sources say that the Wakano family went bankrupt and his representative came to our homeland to try his luck here.

He created an enterprise in Samara and launched the production of several varieties of low-alcohol drink. Russian people liked the high-quality products and the Wakano business flourished. However, with the revolution of 1917, everything died out, the plant no longer worked.

Under Soviet rule, there were people remembering the legendary recipe- and now the release of a product loved by many was launched again. The Soviet "Zhigulevskoe beer" won the hearts. It was made according to GOST so the taste has always been excellent.

You can hardly find real Zhigulevskoye today: a product with such a name can be made according to a completely different recipe that has nothing to do with the original one. Conclusion? Let's brew "Zhigulevskoe beer" at home - and we will be sure that it is natural live drink.

Recipe - how to cook at home?

A huge "plus" of home brewing is such alcohol made without additives designed to improve its taste and increase shelf life. "Cons" are also available:

• will have to tinker;
• you can’t keep a brewed drink for a long time;
• the result may not be the best if you forget any ingredient or make a mistake with the amount.

However, all disadvantages are easily overcome: Qualification will come with experience! If the first time not everything went smoothly, experiment further - in the end, success will be sure.

How to brew Zhigulevskoe beer? We take:

• hops (6 glasses);
• water (20 l);
• barley malt (to fit in a 5-liter bucket);
• salt (100 g);
• brewer's yeast (300 ml, yeast must be diluted).

The Zhigulevsky beer recipe involves several steps. The first: pour the malt into a bucket, fill it with water and leave for 12 hours. Let it swell. Here is an interesting point: it is better to take a wooden one instead of a bucket. Stock up on these kitchen utensils in advance.

Stage two: boiling . The swollen malt is placed in a vat or a huge pot and boiled for 2 hours. Before starting the process, we fall asleep in the vat of salt.

Third stage: cooling. At home, it is not always possible to find a full-fledged cellar. Therefore, bring the mixture to room temperature and literally place it in for a couple of minutes.

Cooked with your own hands, it is drunk easily and with pleasure. By the way, now even among doctors - ardent opponents of alcohol - there are supporters of the opinion that beer is healthy. Why?

Benefits of beer: myth or truth?

Foam is loved by both men and women. On a hot summer day, there is hardly any other drink, so good thirst quencher.

Low alcohol contains potassium, which is necessary for the normal functioning of the heart. There is a considerable dose of B vitamins in beer. They are involved in metabolism, regulating this process. Women use the drink not only for its intended purpose: they add it to home remedies to strengthen hair. The hair is getting great!

But back to the usual use of "foam". If you drink it in moderate doses, you will notice positive action. Beer:

• helps the body remove the carcinogen;
• copes with edema (due to the activation of the kidneys);
• promotes blood flow to the liver, to the lungs, forcing them to work actively.

With the help of a drink you can withdraw small stones and sand from the kidneys. When used in a friendly company, nervous tension decreases, stress weakens.

Well, the main thing: the amount of alcohol in Zhigulevsky and other varieties is small, so there will be no strong intoxication from it.

Harm

Arguing in favor of the use of Zhigulevsky, let's not forget that although it is weak, it is still. Therefore, you can become addicted to it.

The danger lies precisely in a small degree: perceiving the drink as harmless, some begin to get involved in it. There is a term - "beer alcoholism".

Friday night lovers risk getting better: in beer there are substances that contribute to the deposition of fat. In addition, it is eaten with high-calorie nuts and chips.

Draw your own conclusions: Allowing yourself to drink a mug sometimes, you will even contribute to the improvement of the body. But if a habit is formed, there is no longer any benefit.

Useful videos

The forgotten taste of real Zhiguli beer, from the times of the USSR, look. how to brew with viennese malt:

Next - brewing Zhiguli (Vienna) beer in the Flagman steam boiler, using a malt bag and a wort filtration system, see:

In the video below - the most popular beer in the USSR - Zhiguli, we look at another recipe:

Try cooking "Zhigulevskoye" in the kitchen. How do you taste? Is it different from the store? Tell us about your impressions and “let them write off” ours and friends. They will also want to experiment.

When you hear the phrase “Soviet beer”, nothing comes to mind, except for the then famous Zhigulevsky. This is a real subject of nostalgia for all those who lived in these beautiful times. Maybe that's why almost every state that was previously part of the Soviet Union started producing its own version of this wonderful, slightly bitter foamy drink, which is in such demand among the consumer.

Help from history

One of the oldest beer productions in Russia was founded by an impoverished Austrian citizen Alfred von Vakano in 1881 in the city of Samara. A purely German order reigned at his enterprise, unprecedented before the village in Rus'. All state-of-the-art equipment was functioning properly, and already in the first year of its operation, the plant put out for sale more than thirty-five thousand buckets of different types of beer, and the next year its turnover increased to one and a half hundred buckets of aromatic drink.

By 1912, the enterprise was operating at full capacity and was already producing a number of beers that fully complied with European brewing standards: Table, Bavarian, Pilsner, Martovskoe, Export, Zhiguli, Munich and "Viennese", later known to the consumer as "Zhigulevskoe" beer. Samara supplied the whole country with its products, including the Caucasus and Siberia.

The collapse of the enterprise

The branded products of the plant were noted at exhibitions in London and Paris and even appeared in Rome. Wakano invested all his strength and large sums of money in the development of this industry, showed all his enthusiasm, but it did not work out. With the outbreak of the First World War, anti-German rules came into force, and all the merits of the former Austrian citizen were forgotten in an instant. He and his family were expelled from the country, previously concluded contracts were terminated, and the plant was given over to military needs. Hospitals, military stores were located here, and part of the enterprise was converted for the production of live ammunition and canned food. As a result, practically nothing remained of Zhigulevsky beer and the brewery itself. About a tenth of it worked, and even that produced only drinks with a strength of up to one and a half degrees - a dry law was introduced during the war. Alfred Vakano died in his homeland, Austria, in 1929.

Further development

The war ended, and the Bolsheviks came to power, who in no way contributed to the development of the production process at the enterprise. In 1922, the sons of an Austrian citizen and the founder of the plant decided to remind themselves and sent an application for ownership of property to the provincial economic council. Oddly enough, but the government of the city of Samara considered it and gave its go-ahead for the reconstruction of the enterprise. What they subsequently did, bringing the brewing industry almost to its former state. However, they were not allowed to develop the business further - the plant was nationalized, and the Vakano brothers were finally expelled from the state.

Now the Soviet government took over the development and functioning of the enterprise. Necessary reconstructions were regularly carried out here, increasing output. After the visit of Anastas Mikoyan to the plant, it was decided to change some of the names of the produced beers. Disappeared "Viennese", "Munich", "Pilsen", and they were replaced by the well-known "Ukrainian", "Rizhskoe" and "Zhigulevskoe" beer. Samara produced them for the entire Soviet Union, and later these varieties were already brewed at 735 factories scattered throughout the country.

most famous beer

In 1936, at the ongoing World Tasting, Zhigulevskoye beer received the highest score for quality. Reviews about it indicate that at that time it was the most popular beer in the USSR. Now the number of breweries producing this product is even higher, since today it is produced in most CIS countries.

But now "Zhigulevskoe" beer does not have a single recipe, each of the brewing companies remakes the classics in its own way, changing the old traditions. And the reason for this discord was an unsuccessful attempt to register a trademark in 1992. The Samara company claimed its rights to it, and at first they were even approved, but other factories across the country continued to produce beer with the same name according to their own standards, and the registration of the product was canceled.

In the early 90s, a real struggle for a popular brand unfolded. About eighty manufacturers wanted to get it in their ownership, but it was decided to cancel the registration of this trademark for absolutely all enterprises, moreover, now each manufacturer had to add the city in which the foamy drink was produced to the classic name. As a result, various variations of Zhigulevsky beer appeared, including bar, live, and draft beer.

Recipe for the real Zhigulevsky

According to the unchanged recipe, this wonderful light drink is now made only at the plant in Samara. No preservatives or stabilizers are added here. The composition includes only barley, sugar, hops and malt (necessarily selected light). In addition to him, in honor of the founder of the company, the company produces a dark beer "Von Vacano". Now the brand "Zhigulevskoye" already has one bronze, one silver and five gold medals, received at various beer auctions and exhibitions. He is appreciated all over the world. The drink is exported to Germany, Israel, Portugal, the USA and even loved in Mongolia.

Moscow "Zhigulevskoe"

"Zhigulevskoe" beer in Moscow is produced under the name "Zhiguli bar". According to the manufacturer, it is produced exclusively according to a proprietary recipe that has been used for many years to make beer in the city's famous restaurant of the same name. It contains artesian water, hops and malt, the manufacturer focuses on the fermentation period of the drink, which takes up to three weeks, providing the beer with such a bright malty taste.

How real beer is made

Everyone who remembers the taste of high-quality Zhigulevsky, poured from large yellow barrels, experiences acute emotional nostalgia for it. Only its production was controlled by strict quality standards, GOST was developed by the All-Union Research Institute, approved by the USSR Ministry of Food Industry and approved by the Standards Committee of the Council of Ministers. That is why the real recipe for Zhiguli beer is unparalleled.

There are only four main ingredients here, but the process of making a light drink is not as simple as it seems at first glance. The secret of the real fresh taste of foamy lies not only in the quality of all its components, but also in the careful selection and preparation of each of them. Beer "Zhigulevskoye", made in accordance with GOST 3473-69, must include the following ingredients: hops, barley, water and light malt only of the highest quality, and meet the same number of parameters:

1. The alcohol content must be at least 4% of turnover.
2. In terms of energy value, the standard for this beer is 42 kcal per 100 g.
3. The density of the initial wort is within 11%.
4. In terms of nutritional value, the level of carbohydrates should not exceed 4.6 g / 100 g of the product.
5. The shelf life of a real quality beer is six months.

The technical side of the issue

In the old days, the production of a foamy drink was not approached with such responsibility. On the basis of barley and wheat, bread was made, which was then fermented in special barrels, and at the end of the fermentation processes, the beer was filtered and poured into jugs with the addition of honey. Now technical standards are taken much more seriously. So, everyone's favorite beer "Zhigulevskoye light" is made using the following technology:

Malt is prepared from special, just beginning to germinate barley;

It must be weighed, cleaned and placed in a special vat with pre-filtered hot water;

The remaining cereals are cooked in the oven and then added to the malt;

Thanks to the action of hot water, the starch is washed out of the grains, turns into sugar, and the fermentation process begins;

The resulting mash is filtered, and the remaining barley grains are fed to livestock;

The result is a must, which is poured into a large copper cauldron and brewed with hops;

The mixture is poured into special vats and left to ferment for a week;

In large tanks, the young Zhigulevskoye beer still remains to ripen for several weeks;

Draft beer is then immediately taken away for sale, and the other part is sent to the workshop for further pasteurization.

Compliance standard

Now the shortage of high-quality raw materials, namely hops and malt, most often entails the simplification of production. Such a violation of the technological regime leads to a reduction in the cost of the quality of the drink, its aroma and taste deteriorate, and the shelf life changes. Recall what a good beer should be according to the standard:

• It is a clear liquid without any inclusions and sediments.
• Taste - pronounced hop-malt.
• The height of the foam in drums and bottles must be at least 15-20 mm.
• Head retention of beer from a barrel - one and a half minutes.
• Foam in a drink from a bottle, as a rule, lasts up to twenty minutes.
• The aging of a quality product is three weeks from the moment it is poured into barrels for settling.
• Each bottle is corked with a special cork with a whole-cut cork gasket or aluminum foil.

Only JSC Zhigulevskoe Pivo in Samara currently maintains such product quality standards exactly.

Methods for violating standards

The most common method of counterfeiting beer today is to replace all or part of the malt with maltose syrup or rice. With these cheap ingredients in the composition, the drink simply loses its characteristic smell and taste of fresh malt and can no longer be called a real beer.

Another currently popular method is adding large amounts of water. Bottles with a quality drink are opened, diluted and resealed. Such a fake can be easily identified by a cork that is loosely twisted, through which liquid can seep when the container is tilted.

One of the most dangerous ways to counterfeit is to underfill the drink. Here, the underground manufacturer does not disdain anything and, in order to increase the foam, adds the cheapest ... washing powder to its composition. Often this method is used when selling beer on tap. The quality of water should also be taken into account - it must be clean, without impurities and high salt content. Enterprises with an impeccable reputation and a long history, such as the Zhigulevsky beer factory ( Zhiguli Brewery), advertise not only their drinks, but also necessarily indicate the source from where they take water for their production.

The benefits of beer

Of course, with its, albeit regular, but necessarily moderate consumption, good, high-quality beer helps to remove carcinogens from the body, rejuvenate cells and accelerate metabolic processes; reduces the risk of developing osteoporosis, obesity, diabetes and coronary heart disease; inhibits the development and growth of harmful bacteria; has an analgesic and sedative effect. In addition, this miracle drink contains a large amount of B vitamins, which have a very beneficial effect on the appearance of the skin, hair, nails, as well as potassium and magnesium, which regulate blood pressure. Also, a foamy drink helps to normalize the intestinal microflora, helps with gastritis and removes aluminum salts accumulated in it from the body.

Harm of beer

As you can see, the benefits of this drink are high, but if it is consumed excessively, the body, on the contrary, will suffer great harm. If you drink beer daily in large quantities, there is a huge load on the heart, heart tissue is destroyed, and then brain cells, which are subsequently excreted from the body with urine. This will be followed by complications in the form of a sharp increase in blood pressure, the development of cirrhosis, pancreatitis and gastritis.

Notable Manufacturers

Due to the lack of a single quality standard and one owner of the brand, at the moment, Zhigulevskoye beer (photos with different labels are presented in our article) as a trademark is gradually degenerating. In the CIS countries and Russia, a lot of Zhigulevsky is produced, but most often, apart from the name, they have nothing in common with the traditional beer of the Soviet era. The most famous manufacturers of a drink that still resembles in composition and method of production are:

• Plant "Baltika".
• JSC "Zhigulevskoe beer"
• JSC "Pivkombinat Balakovsky"

Zhigulevskoe. Every beer lover has his own associations with this word. Older people remember the rows of bottles in the windows of Soviet department stores. Mature men have not forgotten the taste of dubious quality fakes of the 90s. Well, young people will be happy to share their impressions of the new brand of this drink.

Surely it will not be a strong exaggeration to give the "Zhiguli" the epithet "the most". The oldest, most famous and most Soviet.

The date of his birth can be considered 1881. when bottles with Samara beer "Venskoye", "Zhigulevskoye export", "Martovskoye" went on sale. These varieties were made at the newly built enterprise by the Viennese merchant von Vakano. The wonderful Volga water and the German approach to business soon turned the products of the Zhiguli Brewery into a product that gained popularity not only in Russia, but even in Europe. As was often the case at that time, the German turned into a completely Russian Alfred Filippovich, and gradually became one of the largest producers of intoxicating products in Russia.

By the beginning of World War I, von Wacano's breweries were in third place in the empire. Retail trade was established in almost 60 cities. Picky tasters noted the original taste and excellent degree with fifteen medals. "Bavarian", "Table", "Export", "Pilzenskoe" - this is not a complete list of varieties produced by the "Partnership of the Zhiguli Brewery". But then came 1914.

"No alcohol law", adopted by Nicholas II from a great mind, and the vigorous activity of the Samara "cheers-patriots" reduced production to almost nothing. The "spy" von Vakano was exiled to the Orenburg steppe, and the plant switched to the production of military items.

However, after the Revolution of 1917, Russian brewing gained a "second wind".

The fact is that the "prohibition" in a modified form continued to operate until 1924. And for a couple of years, except for beer, weak wine and clandestine moonshine, it was very difficult to find anything “warming”. The victorious proletariat "relaxed" in numerous "Nepman" pubs. Foamy drink, due to the low degree, it did not allow to quickly reach “condition” and people had time to talk a little. In this regard, the pubs acquired a certain element of English pubs, of course, adjusted for Russian-Soviet reality.

The heirs of von Vakano did not fail to seize the moment and set up beer production almost to its former, pre-war scale. The enterprise, nationalized in 1918, was leased to the former owners, and under the guise of a joint stock company again rushed into the free market. Until 1929. After the collapse of the NEP, the state took inventory of the factory facilities. The Samara brewery became a trust, and later passed into full state ownership.

Demand topping up Zhiguli beer!

During the period of industrialization light industry was not held in high esteem. Priority was given to other industries, and only by the end of the thirties, when "life became better, it became more fun," the management paid attention to the range and aesthetic component of consumer goods. Given the fact that beer is the most popular of the consumed goods, its production and product range have been brought into relative order.

The People's Commissar, Comrade Mikoyan, completed the process with a technique characteristic of that time. Based on existing technologies, new types of beer have been created. They were named according to toponymic criteria: Leningrad, Moscow, Ukrainian etc. etc. Viennese beer became Zhigulevsky.

It is impossible to say that the brewers of the People's Commissariat of Light Industry simply “torn apart” the technologies of pre-revolutionary production. Soviet beer of the thirties, is a network of factories, laboratories and institutes operating on modern means of production for that time. Each grade of OST (industry standard) was an original recipe provided with appropriate equipment. The recipe for Zhiguli beer called for 11% gravity, with a strength of at least 2.5%, using "Viennese" malt, hops and unmalted raw materials. The exposure time in the basement is 16 days.

You can now talk as much as you like about the quality of beer of that time, although those who remember its taste are probably still alive. But it is precisely to the food products of the USSR that the slogan “Soviet means excellent” can be fully applied. And, I think, if the “fresh bottling” product reached the counter undiluted (in the pre-war USSR, draft beer accounted for more than 90% of the total production), then the consumer was satisfied. In any case, the waiter from the famous film "Volga-Volga" in his advertising "ode" emphasized the special properties of "Zhigulevskoye", famous already in those distant years.

“And I’ll tell you more - marvelously, amazingly easy to drink, the famous Volga beer, zhi-i-i-i-gu-u-u-u-le-e-e-e-our beer.”

Glavpiva advertising posters urged Soviet citizens to demand beer and water from the factories of the People's Commissariat of Food Industry, and it is likely that the matter did not follow the demands. Looking at the bottles from a poster or a movie screen, you involuntarily want to take a corkscrew (pre-war beer was corked) and open a misted bottle of Zhigulevsky.

During the Great Patriotic War, beer production in the USSR decreased by more than two times. Most of all, it was Zhigulevsky that was produced: simple technology and excellent taste made the production of this variety optimal in the difficult war years.

After the Victory, domestic brewing reached a new level: the plants received equipment and technologies from defeated Germany. Having mastered the "trophies", the Ministry of Food Industry has finally brought the entire production of beer to a common denominator. The State All-Union Standard of 1946, also known as GOST 3473-46, was adopted.

The new standard has changed Zhiguli. GOST prescribed:

1. Instead of malty, have a "pronounced hop flavor".
2. Aging in the cellar up to 21 days.

In the late 50s, republican standards were introduced - the history of Zhiguli beer was developed in interesting developments by brewers throughout the Soviet Union. The famous variety was brewed by dozens of large factories and small breweries.

In addition to the traditional Moscow and Leningrad, it was produced in Ukraine, Siberia, Central Asia, the Urals ... in a word, "in all corners of our vast Motherland." Of course, the beer brewed in Irkutsk was different from Tashkent or Yerevan - the quality of the ingredients was different. Only the composition was constant:

1. Water.
2. Barley malt (light).
3. Barley.
4. Hop.

Having gone through the technological cycle, these simple components turned into the same “Zhigulevskoye” that real beer connoisseurs sigh about.

Who is into what

With the collapse of the USSR the quality of the intoxicating drink remained within certain limits for some time. Part of the breweries remained in state ownership and adhered to the standards. But the rampant democracy allowed, with a clear conscience, not only to forget about any principles of civilized trade, but even about the simple safety of the product.

The high cost of hops and high-quality malt, the long fermentation and aging process of several weeks, seemed to new producers to be annoying obstacles on the way to obtaining added value. In the nineties, from the beer known throughout the Union, only the name remained. On the other hand, the homemade burda blossomed with bright labels. Dozens of so-called brewers began to challenge each other for the right to the Zhigulevskoye trademark. This story lasted for several years, until, finally, the state waved its hand, canceling the registration of the brand.

Nowadays

Currently quite a lot of beers are produced that include the famous term in their name. “Zhigulevskoye Baltika”, “Original”, “Barrel”, “Classic”… The labels call for the magic “Made according to GOST”. Well... the recipe and composition of Zhiguli beer is available, and who knows, maybe there will be a manufacturer who will raise Zhigulevskoye to the level laid down in the century before last by the Russian German, Alfred Filippovich von Vakano.

In 1881, in Samara, on the banks of the Volga, an Austrian citizen Alfred Filippovich von Vakano launched the production of Venskoye beer. However, on February 12, 1918, the brewery was nationalized. The proletarians who came to power liked Vienna, but they didn't like the name. As a result, "Viennese" beer in 1936 was renamed "Zhigulevskoe", in honor of the Zhiguli mountains - a hill near Samara.

Researchers elevate the name Zhiguli to the Turkic "dzhiguli" - "harnessed, horse-drawn" - by the name of barge haulers and the place where they lived. There is also a more romantic version, which connects the name with the Volga freemen - robber gangs that lived in the mountains. If the owners of the captured ships did not pay a bribe, they were flogged with burning rods. Flogging was called a burn, and the people who flogged were called Zhiguli.

In the USSR, this variety became the most popular

At its peak, Zhigulevskoye occupied almost 80% of the Soviet beer market: it was brewed by almost 1,000 factories. It cost about 35-50 kopecks - depending on the region of the boundless country.

In 1938, a standard was introduced for Zhigulevsky, which stated that it was a bottom-fermented light beer with an initial wort density of at least 11%. At the same time, the strength of Zhigulevsky beer should have been at least 2.8%. For its manufacture, it was allowed to use up to 15% (barley, corn, wheat, rice). This point became the main room for maneuver, and since then the recipe of each plant is different.

Where is Zhigulevskoe beer brewed?

In the early 1990s, Zhiguli Brewery, the progenitor of the brand, tried to defend the right to the brand in court. However, the name was so popular among the people that the registration of the mark, which took place in 1992, was canceled by the Appellate Chamber of Rospatent. Therefore, any brewer can prepare beer and call it Zhigulevsky.

Our plant has been preparing for 40 years, since the opening of the plant. All this time the recipe has not changed and remains close to the original recipe.

Previously, this beer was called “Viennese” and was produced by Philip Vacano, an Austrian nobleman who organized a small brewery with his capital and material investments of several shareholders. She was given to the infirmary during the First World War, allowing the organizer to produce only a low-alcohol drink.

Philip's son Albert was able to bring the brewery to a decent level after the war and it became known as "Wakano and Co", but in 1929 he was recognized as a state brewery, and he was left without his father's brainchild. Anastas Mikoyan, who visited the enterprise in 1934, insisted on renaming the drink, and it became Zhigulevsky, and two years later it was recognized as the best at the All-Union Exhibition. Thanks to this, it began to be produced throughout the Soviet Union.

There are several recipes for this beer, but thinking about how to brew Zhiguli beer at home, it is worth stopping at its simpler version, which will be no more than 11% in strength, it has remained unchanged since 1964.

Zhiguli beer recipe at home

Despite the fact that the plant where it is produced has already changed many names, the technology for producing the famous drink has remained the same, it has only undergone some changes, there are 6 types in total. The recipe for Zhiguli beer at home from the times of the USSR has been preserved and it can be used to make dark hoppy beer.

Before the procedure itself, it is necessary to prepare dishes and products, for the convenience of cooking a large container is used, to defend the drink, you need to prepare a barrel, and for the base stock up on spring water, you will need 20 liters. The recipe should not be confused with a completely different beer under the simple name Zhiguli.

The main ingredients for this recipe are:

• 10 liters of barley malt;
• 10 grams of salt;
• hops in the amount of 6 tbsp.;
• 300 gr of brewer's yeast diluted.

Cooking process:

1. The malt is poured into the prepared barrel and filled with water from above, it is left to swell for at least 12 hours. Spring liquid does not need to be filtered and is mild, making it perfect for this recipe.
2. The swollen malt is poured into a vat, salt is added to it. Cooking lasts for 2 hours.
3. The prepared broth is left for 12 hours alone, after which hops are added to it. Then they send everything to cook again for 25 minutes, and then filter it through gauze, only it needs to be folded in several layers.
4. The cooling stage of the prepared drink is best done in a barrel. Then you need to add 300 ml of brewer's yeast to a cold drink, but in a diluted form. Mix everything and leave to ferment, one day will be enough.

At the final stage, the beer is poured into dark bottles, but it is advisable not to close them with lids during the day. For home storage of a hoppy product, you need to create the appropriate conditions, the temperature should be in the range from 7 to 10 degrees, in order to fulfill this condition, you need to place the drink in a cellar or refrigerator. It is advisable to store such a drink in a glass container away from the influence of the sun.

Such a recipe for Zhiguli beer is quite suitable for a home brewery, you will not need to suffer with a large number of components, and the creation process is quite accessible to everyone.

Main cast

It was produced not only in Samara, Moscow and then Leningrad, but in Ukraine, Siberia, the countries of Central Asia, naturally, each region added its own ingredients, but the essence of creating beer did not change, as well as its main components.

The composition has always been present: water, barley, hop cones, light barley malt. After passing the manufacturing technology, everyone's favorite "Zhigulevskoye" was created from them.

Recipe from the times of the USSR 1964

Such a recipe implied full compliance of the drink with the standards of not only the enterprise itself, but also all state standards for beer. The right drink should have a mild taste, a light golden tint, a rich aroma and a sensitive hoppy bitterness.

The recipe for Zhiguli beer from the times of the USSR 1964 contains the following ingredients:

1. malt, consisting of 1 kg of barley groats and 5 kg of the Austrian component;
2. hops, which are taken in the amount of 50 grams, but 30 grams are added 90 minutes before the end of the preparation of the drink, and the rest 15 minutes;
3. yeast: 28 grams of their dry version or 5 kg of fresh.

Beer is brewed by mashing, which is separated by several temperature pauses:

• The first decoction (aka protein pause) lasts 10 minutes, the broth boils at a temperature of 55 degrees. The grout consists in combining 8 liters of water with 1 kg of barley groats with the same volume of Vienna malt.
• The saccharification step takes place within 20 minutes. It is carried out at a temperature of 70 degrees, at which it is kept for 20 minutes, and then brought to a boil and held for another half hour.
• Stage of infusion of the drink. During it, 4 kg of Vienna malt is mashed in 16 liters of water. It takes place within 20 minutes.
• Topping up. With it, the main broth is combined with the congestion, everything is brought to a temperature of 68 degrees and aged for half an hour.
• Decoction. It takes place at the same temperature as the previous stage, lasting 30 minutes. When mixing the mash, 1/3 of its thick is taken and placed in a separate pan. This part is called decoction, it must be boiled for 10 minutes. The decoction is connected to the main congestion when the latter reaches a temperature of 78 degrees.
• The infusion stage (mash out) is carried out for 10 minutes, after which the drink is filtered.

The consumption of water for such cooking is:

1. 24.6 liters for grain washing;
2. 24 liters goes to the congestion.

The total boiling time is 100 minutes, and you should end up with about 35 liters of drink.

Cooking method

The recipe for Zhiguli beer involves the use of "Viennese" malt, fermentation is not brought to high values, but such raw materials can be replaced with domestic ones, the taste will not suffer from this. Instead of "Viennese" malt, you can use Chuvash hops, in the amount of 20 grams per 10 liters of water.

The grouting of such beer usually took place according to the two-brew technology, the yeast for beer was taken from Germany. But since modern yeasts have a higher degree of fermentation, beer is now brewed at higher temperature pauses. This method is acceptable for a home brewery.

The wort itself needs to be fermented for a week, not higher than 8 degrees, after which the whole broth was poured into bottles and left to ferment for another three weeks. The only thing is that the Chuvash hops gave fruity notes that were not there when using the right malt, but this is a kind of piquant difference from the old recipe that you need to know how to brew.

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