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Hop, bruscansolo, herbs

Kofler Paulaner Brewery Beer Tasting Evening

Since I'm a little studying the fascinating world of beer .

I happened to receive an invitation from my friend Omar working for some time as master brewer at a local Kofler Paulaner very famous for the quality of beer and dishes (Difficilmentre you leave unhappy) degustetiva The evening was held on 5 types of beer from their dishes accomapgnata

The proposal was the brand of beer Schlossbrrauerei Au-Hallertau.

and Au-Hallertau region of Germany in the Bavarian very wide for its production of hops, the beer is produced in a castle built around the year one thousand, belongs to the Barons Beck von Peccoz today is the sixth generation.

over 400 years producing 40,000 liters of beer delicious beer a day, domestic production,

birrarrio The engineer, checks the quality of beer, interesting to know that there Voglino 5 years of University aquisito just for this title .

Cé a bank of yeast Where to buy the beer yeast phases.

In 1515 King Louis William 4 ° issued a decree on the production of beer

In 1850 Pasteur

capiscie the function of yeast, and then you start to make a more targeted and treated, and beer.

inanza everything as you get the beer:

the product obtained by fermentation of barley malt, roasted with the addition of pure water and hops, yeast species Saccharomyces are used

brewing requires:

The formation of the germination of barley malt, its possible for roasting production of dark beers (150-180 °) in the absence of which has a light beer, the preparation of the wort with the addition of water and hops.

Fermentation

occurs in two stages, fermentation high that lasts 3-4 days or low that lasts longer than 10 days
maturation

1 -3 months in this phase is added carbon dioxide.

bottling and pasteurization (Except for crude beers, which are not to be drunk fresh pasteurized in a few days

This general rule, then every country has its own kind of production.

Ale: UK
High fermentation temperature of 5-6 °
service Bière Blanc Belgian three cereals, barley, wheat, oats, flavored with curacao and coraindolo
Serve 6-8 °
abbey beers: Old recipes friars produced by lay
Serving temperature 12-13 °
Beer Trapista: Trademark 6 beers in the world still made by monks, high fermentation and fermentation in the bottle with high-grade alcolica

Temperatura di servizio 12-13°

Bock: Lager di origine germanica, molto maltata

Temperatura di servizio 10°

Export: Lager chiare originariamente prodotte da Dortmund per essere esprtate

Temperatura di servizio 5-6°

Gueuze: Birre Belghe ottenute dalla misciela di Lambic giovani e invecchiate

Temepratura di servizio 12°

Kriek: Varietà lambic aromatizzata alle amarene

Temperatura di servizio 12-13°

Lager: Birre a bassa fermentazione, generalmente colore chiaro.

Temperatura di servizio 5-6°

Lambic: Birre Spontaneously fermented Belgian
Serving temperature 12-13 °
Pils, Pilsner, Pilsener: bottom-fermenting beer just hopped alcolichefortemente
Serving temperature 5-6 °
Stout: High fermentation black daughter of roasted malts up to 200 ° creamy taste bitter
Serving temperature 12-13 °
Strong Golden Ale: Beer the high alcohol content remarkably complex olfactory
Serving temperature 10-12 °
Weizen or Weissebier: high fermentation beer Bavarian aspettotorbido for yeast in suspension
Serving temperature 5-6 °

Menu degustazione



Antipasto:

Birra: Au-Hallertau Pils (sentore di luppolo)Tortino di Riso con Speck e fontina su specchi di Radicchio

Primo:

Birra: Au-Hallertau Helles (sentore di luppolo)

Tagliatelle con Pere alla Helles e Gorgonzola

Secondo:

Au-Hallertau Dunkel Weiss

Filetti di maialino alla Dunkel Con dadolata di melanzane

Dolce:

Au-Hallertau Weissbier (aroma and taste than other beers)
Torino Weiss on the banana cream









How to taste a beer
80% perfume should smell, the rest is color and taste of malt.



Dessert: Au-Hallertau
Weissbier (aroma and taste than other beers)
Torino Weiss on the banana cream

My considerations:

Small craft beer products are of superior quality, we must also find a place to serve with the policy, such as local Kofler, that despite all the economic crisis on Tuesday rather who else is on Wednesday there are a couple of parking attendants.

The right combination of quality and price offered SERVICES detrmina the success of a local.

Visit Paulaner

verona@birreriekofler.it

To book a table or to arrange your dinner call 045-508613

from 19.00 to 22.00.
Via Louis Pasteur, 24 37135 Verona VR