Outline · [ Standard ] · Linear+ cea mai buna bere fara alcool, exista asa ceva? :D

P.S daca tot se discuta de bere p-acilea, stie cineva care-i procedeul de obtinere?e o bautura 100% naturala? ce contine? Avand in vedere ca lucrez la o astfel de firma (nu spun care, sa zicem decat ca este cea care produce berile aflate pe primele 2 locuri in acest topic ), aveti mai jos o scurta explicatie. Sorry ca e pe engleza. Si cel putin la noi, raspunsul este da - este 100% naturala. To make beer, brewers use water and barley to create a sweetened liquid (called the wort), which they flavour with hops, then ferment with yeast. The basic process may be simple but the execution is highly sophisticated. The three most important stages are malting, brewing and fermentation - followed by maturation, filtering and bottling. Malting is the process of readying barley to be used in brewing. Barley cannot be used to create the wort in its normal state, because the starch in its floury kernel is insoluble. So the grain is steeped in water, then spread out on racks until rootlets appear. The germination process produced enzymes which break down the starch. Once the plumule below the husk grows to three quarters the length of the grain, germination is halted by drying the green malt, as the barley is now called, on metal racks in the kiln house at 50° C. The temperature is then raised to 85°C for a light malt, or higher for a dark malt. The malt shoots are removed for cattle feed, and the dried malt is stored in silos. Although malted barley is the primary ingredient, unmalted corn, rice or wheat are sometimes added, to produce different beer flavours. Brewing is the process of turning the finely-ground malt, the grist, into a sweetened liquid, the wort. The grist is mixed with warm water then gradually heated to around 75° C in large mash tuns to dissolve the starch and transform it into sugar - mainly maltose. The spent grains are filtered out and the wort is ready for boiling. Hops are added at this point to give a special bitter taste and aroma to the beer, and help preserve it. The wort is boiled for one to two hours to sterilise and concentrate it, and extract the necessary essence from the hops. Cooling follows, using a heat exchanger. The hopped wort is saturated with air, essential for the growth of the yeast in the next stage. Yeast is a micro-organism that turns the sugar in the wort into alcohol and carbon dioxide. This process of fermentation takes ten days. The wort finally becomes beer. Each brewery has its own strains of yeast, and it is these that largely determine the character of the beer. In some yeast varieties, the cells rise to the top at the end of fermentation, and are then skimmed off. This is called top fermentation, and ales are brewed in this way. When at the end of fermentation the yeast cells sink to the bottom, the process is known as bottom fermentation, used for lager or pils. Some special Belgian beers, called lambic or gueuze, use a third method. Fermentation relies on spontaneous action by airborne yeasts typical of the Zenne valley near Brussels. The beer has now been brewed, but it can still be improved through maturation. The taste ripens. The liquid clarifies as yeast and other particles settles. Secondary fermentation saturates the beer with carbon dioxide. Further filtering gives the beer a sparkling clarity. Then the beer is ready for packaging - in kegs, cans or bottles. Filling techniques ensure air does not come into contact with the beer, and cannot be trapped within the container. The process is fully automatic and fast. Bottles are filled, capped, labelled and crated at a rate of up to 100,000 bottles an hour. The final excellence of the beer you drink depends on you. We advise drinking the beer as fresh as possible, serving it at the right temperature, in clean glasses, and properly poured - tilting the glass until it is half full to avoid foam, then straightening up to achieve a good frothy head. Good health. Dictionar "tehnic": barley-orz wort-must de bere hops-hamei yeast-drojdie malt-malt

P.S daca tot se discuta de bere p-acilea, stie cineva care-i procedeul de obtinere?e o bautura 100% naturala? ce contine?

Avand in vedere ca lucrez la o astfel de firma (nu spun care, sa zicem decat ca este cea care produce berile aflate pe primele 2 locuri in acest topic ), aveti mai jos o scurta explicatie. Sorry ca e pe engleza. Si cel putin la noi, raspunsul este da - este 100% naturala.

To make beer, brewers use water and barley to create a sweetened liquid (called the wort), which they flavour with hops, then ferment with yeast. The basic process may be simple but the execution is highly sophisticated. The three most important stages are malting, brewing and fermentation - followed by maturation, filtering and bottling.

Malting is the process of readying barley to be used in brewing. Barley cannot be used to create the wort in its normal state, because the starch in its floury kernel is insoluble. So the grain is steeped in water, then spread out on racks until rootlets appear. The germination process produced enzymes which break down the starch. Once the plumule below the husk grows to three quarters the length of the grain, germination is halted by drying the green malt, as the barley is now called, on metal racks in the kiln house at 50° C. The temperature is then raised to 85°C for a light malt, or higher for a dark malt. The malt shoots are removed for cattle feed, and the dried malt is stored in silos. Although malted barley is the primary ingredient, unmalted corn, rice or wheat are sometimes added, to produce different beer flavours.

Brewing is the process of turning the finely-ground malt, the grist, into a sweetened liquid, the wort. The grist is mixed with warm water then gradually heated to around 75° C in large mash tuns to dissolve the starch and transform it into sugar - mainly maltose. The spent grains are filtered out and the wort is ready for boiling. Hops are added at this point to give a special bitter taste and aroma to the beer, and help preserve it. The wort is boiled for one to two hours to sterilise and concentrate it, and extract the necessary essence from the hops. Cooling follows, using a heat exchanger. The hopped wort is saturated with air, essential for the growth of the yeast in the next stage.

Yeast is a micro-organism that turns the sugar in the wort into alcohol and carbon dioxide. This process of fermentation takes ten days. The wort finally becomes beer. Each brewery has its own strains of yeast, and it is these that largely determine the character of the beer. In some yeast varieties, the cells rise to the top at the end of fermentation, and are then skimmed off. This is called top fermentation, and ales are brewed in this way. When at the end of fermentation the yeast cells sink to the bottom, the process is known as bottom fermentation, used for lager or pils. Some special Belgian beers, called lambic or gueuze, use a third method. Fermentation relies on spontaneous action by airborne yeasts typical of the Zenne valley near Brussels.

The beer has now been brewed, but it can still be improved through maturation. The taste ripens. The liquid clarifies as yeast and other particles settles. Secondary fermentation saturates the beer with carbon dioxide. Further filtering gives the beer a sparkling clarity. Then the beer is ready for packaging - in kegs, cans or bottles. Filling techniques ensure air does not come into contact with the beer, and cannot be trapped within the container. The process is fully automatic and fast. Bottles are filled, capped, labelled and crated at a rate of up to 100,000 bottles an hour.

The final excellence of the beer you drink depends on you. We advise drinking the beer as fresh as possible, serving it at the right temperature, in clean glasses, and properly poured - tilting the glass until it is half full to avoid foam, then straightening up to achieve a good frothy head. Good health.
Dictionar "tehnic":
barley-orz
wort-must de bere
hops-hamei
yeast-drojdie
malt-malt

Am votat Driver. Le-am incercat pe toate si asta e singura care mi s-a parut ca are gust de bere. Restul sunt sucuri. Se pare ca sunt singurul care a incercat-o. Pacat ca nu prea se gaseste.

decat bere fara alcool, mai bine apa plata cu lamaie. berea fara alcool este...da' mai bine nu spun, ca risc sa-mi iau warn...

Driver. Desi e facuta la Galati, mi s-a parut a avea cea mai buna apa. ca oricum restul chestiilor din compozitie nu prea conteaza

dom'le o data am beut si io bere d-asta fara alcool...sau pipilica cum o mai alint mi-a fost rau 2 zile, dupa ce-am degustat poshirca aia. stari de greata, cefalee, dureri de burta, pierderea "constintei" - vb unora- era sa ajung in operatie dom'le. sa ma taie sa scoata "demonu'" din mine. demonu' era o stela fara alcool.

P.S a beut careva o bere numita BALTIKA. e originara din RepublicaMoldova, de la fratii nostri. Are continutu' de alcool undeva in jur de 8,ceva-9. E beton.Simti ca bei.Nu ca astea autohtone care au intre 3,ceva si 5,ceva.

Ba baietzi, ieri am fost la un gratar cu niste colegi de munca si am bagat o bere Ursus fara alcool (ca eram cu masina). Berea rece si buna, insa dupa aia am luat un Golden Brau, ba nene avea o aroma de picoare nespalate... ce mama ma-sii are in ea? Am mai baut si altele ,dar asta zici ca avea ceva specific. M-am uitat pe cutie in speranta ca gasesc informatii legate de nu stiu ce aroma .. insa nimic. O fi fost expirata?


Oricum, infecta berea aia... imi venea sa borasc..

La Golden brau au fost schimbate nu stiu ce ingrediente si gustu e de kkt. Am luat una ca stiam ca i buna, dar de la aia imi venea sa vomit.

Eu beau de obicei Stella artois si nu difera la gust daca ii cu alcool sau fara.

Ursus / Stella / Holsten mi se par cele mai bune, depinde de local / imprejurari, ce gasesc. Golden e total pe langa, la fel si Bergenbier, nu merita absolut deloc sa iti bati capu cu ele

Pã la TeVe se lauda ca cica a aparut CIUC fara.
Mie CIUC cu, imi place, sa vedem aia fara.

Holsten fara nu mi-a placut, are un gust cam coclit.
Stella fara merge, Ursus fara....merge. Nu te da pe spate dar merge.

am luat un Golden Brau,  O fi fost expirata? 

Nu, din pacate ala-i gustu ei...si eu am trecut prin experimentul asta...

Din oferta fara alcool si mie Stella mi s-a parut cea mai apropiata de adevar.

Traditionala in Bucovina ( si bunicile mele faceau acasa ), fara alcool, din malt de orz, hamei, cicoare si drojdie, cu un gust amarui asemanator berii caramel - acum sunt vreo trei fabrici, dar asta cred ca e cea mai buna
bere_de_casa_buturuga.jpg ( Size: 22.51k ) Number of downloads: 415

Eram la cumparaturi si o pampi de la golden mi-a dat o doza.Are un gust oribil.Daca nu ai incotro si vrei sa bei ceva mai bine iei ursus cu lamaie aia fara alcool.Pe aia am incercat-o in ultimul timp ca de altele m-am saturat.

A baut un prieten vreo 450ml de stela' NA si urmatoarea zi pe la ora 10 in urma unor analize de sange i-au gasit alcool... Nu mai stiu valoarea dar era prezent.

O fi mancat mere ca senatorul ala de a lovit un copil si spunea ca are diabet si a mancat mere si au fermentat.

Sau a pus otet in salata Mda astea-s povesti numai ca omu' bea maxim de 2 ori pe an, nu e genul. Ciudata treaba oricum.
La munca avem no-alcohol policy. Cand ni s-a livrat niste bere fara alcool (nu mai tin minte sigur, Bavaria parca) scria pe ea Non-Alcoholic iar pe eticheta era trecut cu scris mic un "may contain 0.1% alcohol sau ceva de genul asta. Oricum, nu rezista vezica la cata bere trebuie sa bei pentru a te matoli dar asa ca idee... nu cred ca e chiar 0.00%.

Eram la cumparaturi si o pampi de la golden mi-a dat o doza.Are un gust oribil.Daca nu ai incotro si vrei sa bei ceva mai bine iei ursus cu lamaie aia fara alcool.Pe aia am incercat-o in ultimul timp ca de altele m-am saturat.

Si tanti de la Ciuc mi-a dat o doza, si tanti de la Golden,in acelasi hipermarket. Amanndoua beri de kkt.

A baut un prieten vreo 450ml de stela' NA si urmatoarea zi pe la ora 10 in urma unor analize de sange i-au gasit alcool... Nu mai stiu valoarea dar era prezent.

450 ml de bere CU alcool oricum ies din corp in 3-4-5 ore. Daca mai si mananci si mai si transpiri (vara, cald), atunci ies si in doua ore. Mi-e greu sa cred ca alcoolul gasit era ala din berea NA.
Chiar si cu alcool sa fie, tot mi-e greu sa cred ca se gasea alcool la analize "a doua zi dimineata".


Si da, berea NA, nu e total NA ci are un 0.01 % alcool. Oricum tre sa bei vagoane de NA ca sa-ti iasa din aia 0.01 % si asta fara sa te mai duci la toaleta intre timp.

Eu zic ca e imposibil.

Eu numa din asta beau, e un fel de radler cica, dar la gust nu are nici o legatura.

A Panache or Panaché (French for mixed) is a draft beer mixed with carbonated lemonade in German-speaking areas of Switzerland and in France. A typical Panaché in the Alsace region contains less than 1% alcohol by volume.

Sa nu experimentati bira moretti fara alcool. Acelasi gust ca la noul goldenbrau. Si am dat si 14 lei pe 330 ml in crntru vechi. Mai bn apa plata sau deloc.

Nu inteleg pe cine au testat astia berea inainte, doar pe niste aurolaci si pensionari din parv altfel nu imi pot da seama cum sa vinzi o bere cu un gust oribil.

Mai clar : nu experimentati bere fara alcool. Daca esti cu covrigu', bagă haşdoio. Aia milenară (cuCOdoi) mi se pare mai bună decat aia chioară (unii îi spun plată, total fals).

Nu am baut alcool jumatate de an, si abia recent am inceput sa beau din nou. Dintre toate fara alcool pe care le-am incercat, Stella Artois e "raul cel mai mic".

Multa lume confuzeza si s-a creat ideea asta ca daca e cu codoi e "milenara" si daca e fara codoi e plata. Fals.

Daca apa e minerala poate fi ori minerala plata (fara codoi), ori minerala carbogazoasa (cu codoi).

This post has been edited by vallixx: 21 Aug 2014, 07:41

Da, exprimarea mea n-a fost cea mai potrivita. Apa, prin natura ei, e minerala (adica face parte din regnu' mineral), indiferent de unde ar proveni. Continutul de codoi, nitrati, nitriti, acizi, cianuri, etc. e optional. Apa plata (tot minerala, cum ar veni) e o categorie aparte si destul de rara. Din cate stiu eu, la noi in tara exista doar doua izvoare, nici unul aflat in exploatare industriala.

Eu zic ca e invers, apa plata, de fapt corect zis apa minerala plata e cea mai abundenta. Cea minerala carbogazoaza este de fapt apa plata, caruia i se introduce CO2 in mod artficial, exact cum faci cand incarci sifonul la sifonarie.

Daca e bagat CO2 in turbare ii zice FORTE (in functie de brand) sau daca e bagat mai cu simt de raspundere ii zice LIGHT.

Exista si apa minerala carbogazificata natural, care are de CO2 in ea, insa este mai rara si in niciun caz nu are atata CO2 cat au cele carbogazificate artificial.

Cel mult la gust e ca una "light".

This post has been edited by vallixx: 21 Aug 2014, 10:07

Ma faci sa umblu la arhiva. Poate o voi face, special pentru tine.

21 Aug 2014, 12:27:
Editez fraze (ca Boc) : am umblat la arhiva, am scanat, am (re)citit, am concluzionat ca informatiile mele sunt out-of-date. Nu mai chiţăi nimic pe tema asta.

This post has been edited by betamax: 21 Aug 2014, 12:27

Am dat intamplator peste acest topic cautand pe net oare ce aroma o fi aia din noul Golden Braw fara alcool.

Sunt bautor de bere fara alcool de fix 9 ani. Stella e preferata mea, pe locul al doilea vine Bergenbier. Golden Braw era pe 3, asta pana au bagat ceva neidentificat in el.

Amstel este singura bere fara alcool la care n-am simtit diferenta de gust fata de cea cu alcool.

Si se gaseste in Romania? Am baut o data, demult, dar eram prin Franta cred.

a beut careva o bere numita BALTIKA. e originara din RepublicaMoldova, de la fratii nostri. Are continutu' de alcool undeva in jur de 8,ceva-9. E beton.Simti ca bei.Nu ca astea autohtone care au intre 3,ceva si 5,ceva.

Din cate stiu eu, Baltika e ruseasca ... si au variante de la 0 (fara alcool) la 9 (8% alcool). Mi s-a parut o bere foarte buna, si nu ma refer la aia fara alcool. Se gasea intr-o vreme pe la benzinariile Lukoil.

...un Golden Brau, ba nene  avea o aroma de picoare nespalate... ce mama ma-sii are in ea?  Am mai baut si altele ,dar asta zici ca avea ceva specific. M-am uitat pe cutie in speranta ca gasesc informatii legate de nu stiu ce aroma .. insa nimic.      O fi fost expirata? 

Nu e expirata, asa e ea acuma. Culmea e ca oricat m-am chinuit, am dat si altora sa miroasa/guste ... n-am reusit sa identificam aroma.

This post has been edited by NFS: 31 Aug 2014, 15:23

1. Ursus Cooler
2. Ursusul normal fara alcool

1 - nu `l mai beau pentru ca m`a mancat in cwr sa citesc din ce e facuta!

Noua mea preferinta.

20150916_184457.jpg

Mai bine un Borsec.

Plata