La momentul actual se stie ca exista niste canale microscopice in interiorul papilelor gustative care sunt responsabile de gustul pe care-l simtim la diferite temperaturi. Aceste canale reactioneaza la temperatura mancarii sau bauturii si duc la senzatii mai intense de gust.
Hameiul si maltul sunt cele mai importante ingrediente dintr-o bere. Daca berea este prea rece, gustul acestora nu se mai simte.
La ce temperatura ar trebui servita berea?
Stilul berii determina temperatura la care ea ar trebui servita. Cu cat berea este mai inchisa la culoare, cu atat temperatura la care trebuie servita trebuie sa fie mai ridicata. Pentru a va bucura cu adevarat de gustul berii, iata temperaturile la care ar trebui consumate, in functie de tipul acestora.
- între 3 si 7 grade Celsius: berea din grau, lager premium, pilsner, berea cu fructe, golden ale, weissbier, berea alba belgiana si cea lambica (Ex: Paulaner Hefeweizen, Wasteiner, Stella Artois);
- intre 7 si 12 grade Celsius: american paleale, berea de tip amber, hefeweizen dunkel, stout, porter, ale belgian, schwarzbiers, hell bock (Ex: Guinness, Leffe Blonda);
- intre 12 si 14 grade Celsius: bere bitter, brown ale, IPA, saison, biere de garde, dubbel, bocks, scotch ales (Ex bere trapista)
- intre 14 si 16 grade Celsius: vinul dni orz, quadruple, imperial stout, dopplebock
Sursa: berarul.ro.
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