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Better a little beer than a big thank you.
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I will start my little "beer" adventure and socializing with #beersaturday with my first post in this community, with the not-so-favorite beers that are most often found in my menu, industrial beers.
As time goes on and I exhaust my arsenal of beers that I drink more often, I will switch to craft beers and a little more serious stories 😃
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I've been drinking beer since I was young, probably for more than 20 years.
When I drink it at home or at house parties, I don't drink a lot, two or three bottles...
But when I go to a pub, I can drink up to 5.
Luckily for me (and my liver), it's not that often 🙂
Somewhere halfway through my "brewing career", I discovered the realm of wheat and barley beers.
Paulaner, Hoegaarden, Erdinger, Kapuziner, Blue moon...
I love them all equally, and in pubs I order depending on what my company orders.
When I shop for the home version in markets, I look for someone who is on sale 😃
So yesterday, returning home from work in the market, I found Erdinger in a white can.
Erdinger is a frequent choice for me in pubs, I love the shape of the glass in which it is served, and at home I have been drinking yellow cans for years.
This light gray can caught my attention.
At first I thought it was non-alcoholic beer, but it is not.
It has 5.3% alcohol...
I took a couple of cans and headed home.
I made myself a meal for lunch and poured a beer.
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Erdinger is a light, cloudy, unfiltered, unpasteurized wheat beer with a full fruity taste and a pleasant aroma. In addition to barley, it also contains more than 50% wheat malt.
It is obtained by fermentation in the bottle, and this type of fermentation is used today in few breweries in the world. This method of fermentation is similar to the production of champagne.
This is exactly why Erdinger beer has a unique taste. It does not contain preservatives and additives, it is not pasteurized.
It got the name Erdinger from the place of production, the German town of Erding, near Munich.
Specifics in the production of Erdinger beer are the yeast produced by the brewery itself, as well as the double fermentation of the same yeast.
It is recommended that when pouring, when half of the liquid remains in the bottle, gently shake the bottle or can in order to mix all the precipitated contents and thus give the beer an even fuller taste.
When pouring, it gives a rich foam.
Since I don't like beer with foam, I pour it into the glass at an angle and thus avoid high foam.
As it is a cloudy, unfiltered beer, its color is opaque, old gold, and the bubbles are there long after pouring. The best taste is when drinking beer cooled to 13°C, although some suggest drinking beer without cooling, at room temperature, because then the full yeast-rich flavor comes to the fore.
Like any beer, it goes best with a barbecue, but yesterday I enjoyed a beer with a pig roast.
I was participating in #hhhlive, so I drank only one can because I wanted to concentrate on the story of the other participants 🙂
Next time I'll order it at the local pub and relax without counting how much I've had...