Interesting facts about Czech beer that you need to know

5 months ago

The Czech Republic is the world leader in beer consumption per capita; according to 2022 data, the average resident of this country consumes about 140 liters annually. Surprisingly, Namibia was in second place, and the Austrians were in third place. See more facts below.


For the first time, Czech beer is mentioned in documents from the 11th century. In 1088, Prince Břetislav ordered several bags of hops to be given to the monks for brewing beer in the Vysehrad fortress. And in 1188, a brewery is mentioned in the city of Brno. This is the first information about such an institution in the Czech Republic.


Interesting facts about Czech beer


Czech beer enjoys an excellent reputation all over the world. The famous "Pilsen Prazdroj" ("Plzeňský Prazdroj"), also known as "Pilsner Urquell" ("Pilsner Urquell"), and "Budweiser," of course, are known throughout the Czech Republic. But less well-known varieties are not far behind, for example, dark beer Krušovice, soft beer Bernard, and many others.



It's no secret that the Czech Republic is a country of beer. The Czechs confidently hold first place in the world in the consumption of this amber drink (160 liters per capita per year), ahead of Ireland and Germany (130 and 115 liters, respectively). The list of Czech beers is endless - from classic lager to banana-flavored beer. However, such an abundance is more likely for tourists - the Czechs prefer two types of light beer - Pilsner Urquell 12° (dvanatka) and Gambrinus 10° (desitka).


In addition to well-known brands, there are a lot of small breweries in the Czech Republic whose products deserve no less attention. As a rule, breweries are open to the public. But if at large factories (Plzeňský Prazdroj, Budějovický Budvar, Krušovice) you can quickly get on a tour, then in other cases it is better to arrange a visit in advance.


You can get a closer look at the products of almost all Czech breweries at the annual beer fair in Prague, which takes place in May-June.


History of Czech beer


For a long time, the “mile rule” was in effect in the Czech Republic; to not create competition, breweries had to be at least one mile apart. Some brewers were forced to settle on the far outskirts of cities, and if the drink was of the right quality, the population here rapidly increased.


In the 21st century, it is generally accepted that most of the information we receive is from the Internet. But, far from all the inhabitants of the Czech Republic agree with this; more than half of them claim that a pub is considered a news source for them. And some Czechs are conservatives; they prefer to visit exactly those pubs that their fathers and grandfathers went to.


In the Middle Ages, low-quality beer producers were severely punished, the drink was poured onto the pavement, and the scammer could be whipped or chained in the city square. By the way, Czech brewers to this day strive to combine quality and price; beer here sometimes costs even less than ordinary drinking water.



The quality of Czech beer, according to legend, used to be checked initially: the brewer came to the local magistrate in leather pants and with a keg of beer. Beer was poured on a bench, on which the brewer himself sat. If the pants stuck to the court after some time, this was a sign of high quality.


Traditionally, in mid-May, Prague hosts the Czech Beer Festival, which lasts for two weeks. Guests are offered a vast range of beer and national snacks. Moreover, crowns and euros are “not quoted” here; those who want to taste beer and snacks need to purchase a particular festive currency - beer thalers.


A rich assortment of beer is good, of course, but some pubs in the Czech Republic adhere to traditions - they sell only one variety. To drink another beer, you must go to the next bar. There is no particular problem here; there are many pubs in the Czech Republic. And in Prague, there is a beer tram, where you can both drink beer and travel around the Czech capital.


The Krušovice brewery is one of the oldest in the Czech Republic; the first beer was brewed here in the 16th century. Its products were so popular that the owner was King Rudolf II, who bought them from the previous owners for some time.



The first school of brewers appeared in the Czech Republic in the 18th century. Its founder was Ondřej Pope, a brewer from Brno. Now specialists in preparing this popular drink are being trained at the University of Chemistry and Technology in Prague. This is the largest chemical university in Eastern Europe, and there are even Nobel Prize winners among its graduates.


There are many breweries in the modern Czech Republic, but the seven most significant them produce more than 80% of all beer in this country. Czech beer is part of Czech culture, and the profession of a brewer is one of the most prestigious and respected.


The Czech Republic even has its traditions of drinking beer. It is generally accepted here that a glass should be drunk in three sips: the first drink half of the contents, the second half of what is left, and the third drink all the beer. According to the Czechs themselves, the authentic taste of the drink can be felt only after the third drunk glass. Beer glasses should be made of porcelain or glass.


The world record for drinking beer is the chef Mider from the Czech city of Ostrava. At one time, at a festival in Japan, he drank 10.5 liters of beer in just 3 minutes. For the record holder, this achievement was not unusual; he consumes at least eight liters of beer daily.


Types of Czech beer

Almost all Czech beer is bottom fermented. It is brewed naturally using Moravian malt and selected hops from northwestern Bohemia.


In the early 1940s, a new fermentation method, known as bottom fermentation, was invented, which allowed the production of golden and clear lager beer (ležak) as it exists today. After its founding in 1842, the Pilsen Brewery was the first to adopt this method. In the production of bottom-fermented beer, special yeasts are used. This preparation method increases the finished drink's shelf life without pasteurization and preservatives by up to 2 years.


Czech beer brands

The most famous brand of Czech beer is Pilsner Urquell (Pilsner Urquell). Beer was invented in 1842 and is produced in Pilsen at the brewery of the same name. This light beer has a tart taste and a fresh aftertaste. Another very high-quality variety is brewed here - “Gambrinus” (“Gambrinus”).


World-famous Czech beer brands are also Budweiser Budvar from České Budějovice, Staropramen and Branik brewed in Prague, as well as the Bohemian varieties Velkopopovicki kozel from Velké Popovice and Krušovice from Krušovice.


There are two primary varieties of beer: light (světlé) and dark (navy or černě). Pale is a pale amber or golden light beer with a sparkling, refreshing hop flavor. Dark varieties are sweeter and more robust, with a rich, full-bodied malt aroma. There is also the concept of "cut beer" (řezané pivo). This 50/50 light/dark cocktail reduces the light beer's acidity and removes the dark beer's heaviness.


In addition to traditional varieties, there are also exotic types, such as coffee, banana, or nettle beer. However, lovers of Czech beer are very conservative, so non-traditional types can be tasted mainly in ultra-modern tourist places, where they specialize in a wide variety of beers.


Czech beer is usually referred to as dvanáctka (12%) or desítka (10%). This is a measure of specific gravity (i.e., weight about volume), not the percentage of alcohol content. Skip the technical details and say that in practice, a 12% beer like Pilsner Urquell tends to have a richer flavor and a higher alcohol percentage (around 4.5%) than a 10% beer like Gambrinus. (about 3.5% alcohol).


How much costs a beer in Prague?

The range of prices for a half-liter mug of draft beer is enormous. In pubs designed for residents, as a rule, they will not take more than 40 crowns from you. But in the working-class districts of Prague, such as Zizkov or Liben, you can drink beer for 12 crowns. In most tourist bars in the center of Prague, a glass of beer will cost 40-80 crowns. The exception is trendy establishments, for example, on the Old Town Square, where a mug of beer will cost from 90 kroons.


Beer was, is, and will be the lifeblood of Prague. Many citizens drink at least one cup a day. Locals call beer "liquid bread" (tekuty chleba) and "living water" (živa voda). More than anything, Praguers love to gather in one of the local establishments (hospodar or pivnice) and exchange stories over a pint or two or three of beer…


Interesting facts about Czech beer

  • The State Food Inspectorate issues the right to be called Czech beer after an audit and quality control of raw materials. And this applies only to beer brewed in the Czech Republic. Thus, a beer brewed and sold under Czech brands in other countries is not Czech beer. It's just a pathetic imitation of him.
  • Czechs drink more beer per capita than anywhere else (about 160 liters per year). This is about one bottle per day for every country's inhabitants, including infants. And local pubs are the center of the social life of the area.
  • Good beer is easy to distinguish by thick, dense foam. On an adequately brewed Pilsner Urquell, the foam settles after 7 minutes.
  • The ability to pour beer is considered high art. The foam should be so thick that a match can stand in it for at least 10 seconds.
  • In the Czech Republic, dark beer is traditionally considered a female variety, and light beer is masculine.
  • It is not customary to eat beer in the Czech Republic with crackers, chips, or other snacks.
  • According to British scientists, those who drink beer are not in danger of fermentation in the intestines.


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Every year, people drink almost 400 billion liters of beer: this ancient drink, known to the Sumerians and Egyptians, is still one of the most popular on the planet. Over its long history, beer has been constantly changing under the pressure of economic and political events, religious intrigue and cunning of peasants, bans on drunkenness and crop failures, technological progress and the creativity of brewers.

Bemorepanda collected a hundred facts about history, economics, production technology, unusual ingredients and variety of beer sorts tells who and when "invented" the foam, why it was women who brewed it for centuries, from what the color of beer depends, why in the 19th century women in labor were treated with stout, how the drink affects the risk of radiation damage, where you can swim in the beer pool.

1.Beer is the most popular alcohol on the planet and the third most popular drink after water and tea. People on the planet consume 396 billion liters of beer every year. For comparison: only 25 billion liters of wine. In the United States, men drink beer three times more often and twice as much as women who prefer wine.

2.The Czech Republic has been the record holder for 27 years for beer consumption per person for- 188 liters per capita are drunk there annually. Russia in this rating is inferior to thirty other countries - they drink about 60 liters, and this is less than, for example, in the United States, Mexico and Namibia. Most beer by volume is drunk in China.

3.The three most popular beer brands are two Chinese and one American. According to statistics, the Snow brand annually sells over 10 billion liters of beer, and Budweiser and Tsingtao about 4.9 billion. The top ten also includes Heineken, Bud Light, Corona, Harbin and Skol.

4.The most expensive beer in the world can be considered Allsopp's Arctic Ale, a bottle of which may have been sold on eBay for $ 503,000. This beer was brewed in 1852 for an Antarctic expedition, so it has become a collectible. The bottle was kept for a long time by the family of a young man who sold it in 2007 at an online auction for $ 304. However, he made a mistake in the announcement, omitting a letter in the name of the brewery, which is why the demand for the artifact was not so great. The new buyer shifted it again, but with detailed information and the correct name, and within a few days the rates rose to 503,000. A bottle of such beer is estimated at an average of several thousand dollars. In 2020, a similar bottle made only in 1875 was bought at auction for £ 3,300 - a rare copy went to Jamie Alsopp, the distant great-grandson of the brewer of the same beer.

Бутылка 1875 года была продана на аукционе TREVANION&DEAN / Фото:  Trevanion & Dean The 1875 bottle that was auctioned

5.The science that officially studies beer is called zitology, from the Greek words zythos (beer) and logos (science). Zytology examines the fermentation and brewing processes of beer, as well as the influence of ingredients on production. And at the Munich University of Technology there is the Weihenstephan Research Center for Brewing and Food Quality. They carry out chemical, technological and microbiological analysis of raw materials, consult production facilities, test technical devices, produce and store yeast strains.

Обложка первой книги рекордов ГинессаThe cover of the first Guinness Book of Records

6.The famous Guinness Book of World Records was invented by Sir Hugh Beaver, who runs the Guinness Brewery, after he argued with a friend at a hunter meeting about which bird was the fastest. Knowing that controversies about the record of this or that phenomenon often arise in pubs, he decided to put all such facts together, and already in 1955 he released a book that gradually began to include strange and extravagant human records and in our time is updated every year.

7.A little about beer records: in 1977 in Pennsylvania, Stephen Petrosino drank 1 liter of beer in 1.3 seconds, which is 56% better than the previous world record set a few years earlier by Peter Dowdswell from England (2.3 seconds). And the German Reinar Würz set a record for the number of fit mugs in his hands - in 2008 he was able to carry 20 mugs of beer (about 50 kilograms) at a distance of 40 meters. The previous record of 17 glasses was set by a woman - Anita Schwartz.

8.For each type of beer, as well as for wine, they select their own glass so that the taste of alcohol is fully revealed. In the UK, there is a traditional ale glass that is a yard long and about 0.5 liters in volume, which has a strange shape like a telescope with a ball at the bottom. "Yard of Ale" has been known since the 17th century and was apparently used as a festive glass for toasts and was made drained at once, since it is not very convenient to drink from it. In Germany, beer is sometimes served in a boot glass: it is believed that this is a memory of how soldiers actually drank beer from boots during the First World War due to the lack of real glasses.

100 фактов об истории и культуре пива: от египетских пьяниц и средневековых рецептов до мегапивоварен и крафтового бума

9.The strongest beer in the world - 55% The End of History from BrewDog. It is also one of the most expensive at $ 765 per bottle. To achieve this strength, this pale ale was subjected to extreme freezing. In total, 11 bottles were brewed, each of which was placed in a stuffed dead animal, made by a taxidermist.

10.Oktoberfest is the largest beer festival in the world, held annually in Munich in Theresa's Meadow and attended by about 6 million people. It was first held in 1810 on the occasion of the wedding of Crown Prince Ludwig and Princess Teresa, after whom the town square was named. Only locals can participate in the Oktoberfest Bavarian breweries, which brew special beer for the holiday,. The festival begins with the opening ceremony of the first barrel of beer, followed by costume processions and parades, competitions, concerts and a traditional mass for several weeks. For more than two hundred years of history, Oktoberfest has been canceled only a few times due to wars, epidemics and the economic crisis, including in 2020 and in 2021 due to the coronavirus pandemic.

11. Every year on March 17, the world celebrates another holiday associated with beer - the Day of St. Patrick, the Baptist of the Irish. It was invented by Irish emigrants to the United States in the 18th and 19th centuries, wanting to preserve the memory of their roots. Very little is known for certain about Patrick himself; some researchers even doubt his existence. Historically, it was not associated with alcoholic beverages, and the tradition of drinking strong dark beer on this day is quite new and, possibly, is associated with the promotion of the Guinness brand. 

12.Beer Pong is a board game in which you have to hit the ball into one of the glasses of beer at the other end of the table. Two teams participate in the competition, and the winners drink the rivals' beer. It is not known exactly who invented the game, but it is believed that it originated among American college students sometime in the 1950s and 60s. The game has no strict rules. Although at the International Beer Pong Tournament they play only with rackets on a special sports table, in everyday life they often play with their hands on any surface, since this is primarily entertainment for parties where the necessary equipment is not always available. The game without rackets is called "Beirut" after the Lebanese capital, but it is not known exactly why. According to one version, in 1985, Dwayne Kotzen compared theto a game of ping-pong attack of Hezbollah terrorists on an American camp in Lebanon, in which almost 250 thousand people were killed,- this comparison gave the name to the game. 

13.In beer, there are practically no proteins and fats, but there is alcohol and carbohydrates: the drink is made from high-carbohydrate grains that break down into simple sugars. Although the beer itself is not very calories - according to the National Nutrient Database, high inon average, 100 grams of beer contains about 43 kilocalories - due to the fact that alcohol increases the appetite, and the culture of drinking implies not the most healthy snacks like toasts, chips, onion rings or sausages, its use cannot be called dietary.

14.Beer is used as a medicinal and health-improving agent. Beer sanatoriums are common in the Czech Republic: in Karlovy Vary, Prague and other spas, guests are offered beer baths with the addition of mineral water in handmade oak tubs and massage, they are treated with malt bread and unlimited Czech foam. Such procedures can be visited in the resort cities of Germany, for example, Baden-Baden, Austria and even some spa centers in Russia. On numerous sanatorium sites they write that such bathing improves the quality of the skin, has a beneficial effect on the cardiovascular system and promotes relaxation, but it is better to treat beer therapy as entertainment, not health, and not to abuse it once again.

В пивных санаториях гости проводят время примерно так: купаясь в огромных чанах и с кружкой в руке. Ванны на самом деле состоят не совсем из пива, а из смеси дрожжей, солода, хмеля и воды / Фото : Первый пивной курорт в Карловых ВарахIn beer sanatoriums, guests spend their time something like this: swimming in huge vats and with a mug in hand. Baths actually do not consist entirely of beer, but of a mixture of yeast, malt, hops and water / Photo: The first beer spa in Karlovy Vary.

15.Beer, like alcohol in general, negatively affects human health: it causes addiction, can lead to cirrhosis of the liver, encephalopathy, in which nerve cells of the brain die en masse, or initiates fatal accidents. However, some research suggests that beverages can have positive effects as well. For example, polyphenolic compounds found in beer can have antioxidant, anti-carcinogenic, anti-inflammatory, estrogenic, and antiviral effects. True, these data were obtained only under laboratory conditions in vitro, that is, on cells in a test tube, and were not tested on humans. The Anderson American Cancer Prevention Center, on the other hand, points out that ethanol can damage DNA, reduce vital hormones and reduce the ability to absorb nutrients. It is beer that affects the risk of developing cancer of the oral cavity, pharynx and larynx, colon and esophagus.

16.There is research that shows that the risk of type 2 diabetes is lower for those who drink alcohol in moderation than those who consume a lot or do not consume at all. Such studies should be treated with caution: for example, in some experiments they do not specify whether abstainers mean people who have never consumed alcohol at all, or those who have drunk before, but at the time of the study was in a string. In addition, those who have completely given up alcohol due to adherence to the principles of a healthy lifestyle may more often go to doctors, as they take more care of their health, which means they will be diagnosed with more diseases.

17.Many researchers have linked moderate beer consumption to health benefits. Some argue that beer improves cognitive ability for old age, others that it decreases the risk of getting ulcers, and still others that it decreases the risk of kidney stones. There is even an opinion that the drink limits the chromosomal damage to leukocytes during radiation exposure. Even if this is true, the harm from alcohol is undeniable and far outweighs the potential positive effects. Despite the fact that WHO allows moderate consumption, representatives of the organization never tire of reminding: there is no safe amount of beer.

18.If alcohol is causing health problems, can non-alcoholic beer be safe and healthy? Studies have shown that drinking alcohol-free can reduce the level of damage from carcinogens, cholesterol, the risks of muscle inflammation after exercise, and upper respiratory disease. The advantages of non-alcoholic beer over alcoholic ones are obvious, but you shouldn't drink it in order to become healthier - it is better to use proven ways to strengthen the immune system and reduce the risk of disease in more effective ways.

19.Beer is one of the oldest drinks. It is still unknown when and where exactly it was first cooked, but most researchers are inclined to believe that it was known to the inhabitants of the ancient Near East already about 5 thousand years ago. It is absolutely certain that beer played a big role in the culture and economy of Mesopotamia - the oldest recipe for beer was found there, written on a clay tablet and dating back 3 thousand years BC. In addition, researchers periodically find ancient breweries in Egypt, then in China, then in Israel - the latter date back to the 13th millennium. However, you should not try to find the country of origin of the drink: beer could have been "invented" in different countries independently of each other.

100 фактов об истории и культуре пива: от египетских пьяниц и средневековых рецептов до мегапивоварен и крафтового бума

20.Most likely the beer was discovered by accident. About 10 thousand years ago, they learned to grow cereals in the Middle East, and a little later - to make ceramic products. Germinated grains or crushed can get into the water in the pot and stay in the sun, where under influence of high temperature provoked yeast fermentation process.If such water remained near a fire or other source of heat at night, it gradually turned into a beer drink. The ancient brewer didn't need much: a supply of water and sprouted grains, fire and a container in which the product could be mixed and stored.

21.The Sumerians brewed beer from bread and malt. Recipes for the drink can be found in the Sumerian myths about the god Enki and in the hymn to the goddess Ninkashi, who disposed of alcoholic beverages. These recipes were very diverse - we know about white, red, black, sweet and other types. The Sumerians built taverns, in which women mostly worked, made special glasses and drank beer through a straw.

22.In Ancient Egypt, beer was also associated with mythology: it was believed that the god Osiris gave the drink to the Egyptians, although there was also a separate beer goddess Tenetite. Egyptians could be paid with foam mugs: it is known that when one of the pyramids was erected in Giza, workers were given several pints a day, and one of the construction teams called itself "Menkaur drunks", apparently due to excessive use. In addition, the Egyptian doctors used beer as a medicine, and they even gave it to children to drink, as they believed that it contains useful substances. And their opinion is justified: an alcoholic drink could be less dangerous than water from the Nile, infected with infections.

При раскопках в Египте исследователи нашли древние сосуды для изготовления пива в Абидосе, в 280 милях к югу от Каира. Считается, что руины относятся к раннему первому династическому периоду около 3273 - 2987 гг. до н.э. / Фото:  Высший совет Египта During excavations in Egypt, researchers found ancient vessels for making beer in Abydos, 280 miles south of Cairo. The ruins are believed to date back to the early first dynastic period around 3273-2987. BC. / Photo: The Supreme Council of Egypt for Antiquities

23.In the ancient world, wine was preferred, and beer was considered a drink of barbarians, therefore it was rarely brewed. The Romans believed that the barley from which the drink was made was only suitable for feeding livestock. Rare mentions of beer in literature most often refer to the distant borders of the Roman Empire - Germany, Gaul, Britain: for example, the historian Tacitus, describing the Germans, mentioned that they drink mash made from barley or wheat. Interestingly, the division of Europe into wine and beer is still evident - in the south you will most likely be offered a bottle of Sangiovese, and in the north - a mug of ale.

24.In Britain, beer has been known since 55 BC: Roman historians claim the existence of "intoxicating water" made from oats, barley and wheat, which the northerners willingly drink. Although the researchers note that grapes were grown on the islands, the grain grew better there. Most likely, by the 3rd century AD, beer had become an important commodity: among others, it was mentioned in the documents of Diocletian, written when the tetrarchy was introduced in the Roman Empire. During the Celtic era, there were places to eat and drink along the roads, and after the invasion of the Anglo-Saxon islands, ale became a regular part of the local diet. In the 8th century, it, like other products, was levied as a tax. Extant Anglo-Saxon documents tell us about 11 types of ale: soft, clear, light, double brewed, new, old, sour, clean, good, strong and weak.

25.In Europe until the 12th century, brewing was run by monasteries. When the Carolingians conquered territory for the establishment of the empire, they built in the new Länder large monasteries, inside which worked full brewery: for example, in terms of the Swiss St. Gallen you can see the malthouse, oven, a mill, a brewery and warehousesСохранившийся план монастыря Святого Галла 9 века. На плане видно базилику — длинное овальное здание, кельи, кухню, конюшни, мельницу кладбище и пивоварню

25. In England, there has long been a difference between beer and traditional brown ale. Everything that was brewed in the country before hops were brought from Flanders was called ale, and already the new intoxicated drink was called beer. The ale had to be drunk immediately after brewing, while beer could last for a long time due to the plant's antiseptic properties. The proliferation of hops gave rise to commercial brewing, and by the 17th century, hops began to be used everywhere, so the distinction between "beer" and "ale" gradually disappeared.

26. In 1487, the Bavarian Duke Albert IV established that from now on, beer could only be made from barley, hops and water. The ban included not only various additives such as herbs, spices, fruits, but also other cereals - wheat, rye, millet. This law is known as the Deutsche Reinheitsgebot or the Purity Beer Act. It did not apply to all territories, but only to selected cities, but by the end of the 19th century, when Bavaria became part of the German Empire, it spread throughout the country. There were several reasons for the adoption of this law. One of them says that the grain restriction was introduced so that wheat and rye were used for bread and not for beer. The ban on additives could be due to poor quality raw materials used by brewers, and also due to the fact that some added a mixture of herbs called gruit to the beer, which causes psychotropic effects. This law could have abolished some types of beer, but exceptions were periodically added, such as wheat or coriander, which were required to make certain beers. This law is still in force today, and in the 1990s it spawned the "Brandenburg Beer War". After the reunification of the Federal Republic of Germany and the GDR, the East German brewery Neuzeller Kloster, which produces black beer Schwarzer Abt (Black Monk) with added sugar, fell under the general law and lost the right to call its product beer. They tried to appeal this decision in court for about ten years, until the judge nevertheless allowed privately to return to the drink its right to be beer.

100 фактов об истории и культуре пива: от египетских пьяниц и средневековых рецептов до мегапивоварен и крафтового бума

27. Throughout the 17th and 18th centuries, British beer laws became stricter. Taxes were constantly raised on raw materials, and brewers began to replace the usual ingredients: instead of burnt grain for porter, they could put licorice to preserve the dark color, and instead of hops - bitter kvass from South America. In 1689, brewers were forbidden to add sugar, honey or molasses to the drink. Since 1714 malt-keepers were not allowed to mix raw grain and malted beer, and since 1802, only malt and hops could be among the beer ingredients. These laws allow the authorities to continue to require taxes for the use of raw materials, while in 1880, British Prime Minister William Gladstone accepted the Free Mash-tun Act- a law allowing brewers to use completely different materials and brewing techniques, greatly diversifying the range of varieties.

28. Around the 10th century, craft and trade guilds began to be organized in Europe - professional collective formations that ensured the sustainability of the craft. A little later, brewers' guilds appeared, which regulated the quality and quantity of the brewed drink and the price for it. Usually,trade in goods only guild members were allowed to, since together they could keep prices low. All training in the art of brewing also took place within the community. Over time, disagreements arose in associations between the trade and craft factions, that is, between merchants and manufacturers, and they disintegrated or began to openly conflict. In 1292, the first mentions of the London guild Brewers' Company appeared, which later acquired the full name of The Master, Keepers or Wardens and Commonalty of theArt of Brewers of the City of London. city ​​of London). The guild had general meetings and feasts, together they held charity events to distribute beer to the poor, did business and arranged funerals for deceased members. In 1406, Henry IV officially recognized the union of London brewers, instructed them to appoint a master and overseers to control the sale of beer, and also allowed all questions to be addressed to the Lord Mayor of London - the elected governor who controls the City area. This guild still exists today and promotes the brewing industry by providing premises for member companies and a forum for industry representatives.

29. Until the 1600s, brewing was dominated by women - for centuries they brewed beer, sold it on the streets, from home, or brought it on demand. This job was associated with low status and low pay, therefore it attracted little men and was considered to be excellent for women with their household responsibilities. In the 17th century, men took over brewing as the business became more profitable and prestigious. Researchers note that the decline in female participation in brewing occurred fairly quickly, citing as an example the situation in Havering on the outskirts of London, where in 1464 all two dozen brewers and ale sellers were women, and by the end of the century there was only one lady among the 15 artisans remaining. 

Пивоварня. Гравюра Джоста Аммана, 16 векBrewery. Engraving by Jost Amman, 16th century

30. In 1604, England passed a curious law according to which the owner of a pub could be fined if visitors stayed inside for too long. Workers were prohibited from staying in such an institution for more than one hour during their lunch break. The new law argued that pubs were meant to help travelers, and not "to entertain and shelter noisy and idle people who spend and consume their money and their time in a loud and drunken manner." The evil nature of this law had the undesirable effect:avid drinkers were forced to go underground in places where they were drinking in the Wolshih quantities. Moreover, such places did not bring money to the treasury. This led to the emergence of new legislation that was aimed at reducing drunkenness among the population, although alcohol consumption was very fashionable at the time. The number of pubs has decreased, the permitted volume of production has decreased and the permitted strength of drinks has decreased. All the money from the fines had to go to the poor.

31.In the Middle Ages, beer was drunk almost every day. Many argue that this was due to the quality of the water contaminated with feces and waste - there was no sewage system, and beer brewed with hops and other natural antiseptics also went through a long heating process. This version has not been refuted or proven, but there is an alternative opinion that Europeans drank a lot of beer because of its calorie content. And in order not to get drunk, they diluted it with water, reducing the temperature.

32. For a long time, brewers refused to use the achievements of science and technology. It is known that James Baverstock Jr. was one of the first to use a thermometer in production, but he hid it for a long time from his ultra-conservative father, who was against any innovations. The first thermometers began to be used only in the 1760s, before that the brewer estimated the temperature of alcoholic beverages using practical rules: either his hand could withstand the heat when immersed in the wort, or he could see the reflection of his face on the surface of the water shortly before it will be hidden by the ferry. The temperature of the wort leaving the mash tun was determined with your finger. The thermometer made it possible to brew beer in industrial volumes and control the similarity of batches. A little later, sugar meters and hydrometers began to be actively used, which made it possible to determine the amount of sugar and the density of the wort, which before that was also determined either tactilely or by taste.

Реклама экстра стаута пивоварни Vаn Vollenhoven. На открытке написано: «Самый укрепляющий напиток для молодых и старых»An advertisement for an extra stout from the Vаn Vollenhoven brewery. The postcard reads: "The most invigorating drink for young and old."

33. In the 19th century, beer was considered healthy and sold as a medicine: for example, the dark beer Jopen from Danzig was presented as "very useful for diseases of the glands", and also helped against "pain in the stomach and shortness of breath. " And the Dutch brewery Van Vollenhoven in Amsterdam has been producing Extra Stout since 1880, "the most restorative drink for convalescents, anemic women and women in childbirth." In 1862, Johannes Hoff first announced the "beneficial effects of medicinal beer", citing a letter from a certain Mrs. J. Kuipers of Epe, who wrote that her sister "felt a little better after drinking 6 bottles." The German periodical Farmaceutische Centralhalle investigated the drink and it turned out that it was a regular brown beer in which the producers dissolved the laxative, sea buckthorn bark and water clover as a bitter agent. The cost of its production was 9 cents, while Hoff sold it five times more.

34. At the turn of the 19th and 20th centuries, the popularity and quality of beer began to decline. On the one hand, this was influenced by global conflicts: during the First World War, the work of pubs was reduced and the every possible way consumption of alcohol was unlimited inorder to exclude its influence on the soldiers. On the other hand, increased taxes and high competition forced many brewers to reduce the quality of their products in order to sell them cheaper. Large companies bought small businesses, reducing the variety in the market, as a result, brewery restaurants began to gradually die out. In 1900, a major scandal occurred in Britain: a wave of a strange disease hit Staffordshire, as a result of which 70 people died. Investigation revealed that arsenic was found in some brands of beer - it turned out that they all used sugar from the same source. This incident influenced the strengthening of the movement against alcohol, and in Parliament at that moment they were just considering the adoption of the Law on the Purity of Beer. The Brewing Society intervened and recommended the seizure and destruction of thousands of gallons of suspicious beer, and its members to take immediate quality control procedures to detect contamination. Their concerns were heeded, the Beer Purity Act was withdrawn, but the campaign against alcohol continued. So in 1902, they tried to solve the problem of drunkenness by prohibiting being in a state of alcoholic intoxication in a public place or being in the care of a child under seven years old in such a state. Selling alcoholic beverages to such people became a crime (that is, the seller needed to make sure that his buyer was not the father of a five-year-old child!). Lobbying for such bills changed social habits and beer consumption continued to decline.

Так выглядит внутри баварская пивоварня Riegele, которая ведёт своё начало с 1386 года / Фото: RiegeleThis is how the Bavarian brewery Riegele looks inside, which dates back to 1386 / Photo: Riegele

35. In the second half of the 20th century due to the merger of small workshops and the purchase of small craft industries , mega breweries appeared. They tookBon most of the market, and are intended for mass consumption. Because of this, many not the most popular types of beer simply disappeared from their portfolios, and, as a result, from production in general. To speed up the manufacturing process, the time for grain malting, mashing and fermentation was reduced. The varieties that required a long maturation could not stand the competition with the species that did not take long. This did not always affect the quality of the product: technologies appeared that compensate for the required acceleration, for example, the continuous fermentation process. Hop extracts were developed that could be added to wort in the form of powder or granules - they allowed the brewer to have more control over the aroma and bitterness in his beer. Automation and standardization of processes made production cheaper, but also reduced beer variety. That is why at the end of the last millennium, new craft workshops, which began to brewcraft.Brewers have rediscovered old recipes that have almost sunk into oblivion due to social cataclysms and globalization. America has become one of the most vibrant crafting scenes, with local artisans constantly experimenting with styles, flavors and ingredients. In Russia, new beer has been actively developing in recent decades: according to 2019 data,operate in our country more than a thousand craft breweries.

36. Poured Massive scale beer was into glass bottles on a was only after World War II that, although glass was first used in the 17th century. It was not popular because it was expensive, thin and often exploded. Beer was stored in barrels and poured at the place of consumption, or poured into ceramic bottles, which, although they retained the taste and quality of the drink, were very heavy. Before the industrial production of glass, bottles were of different shapes and sizes - most often rectangular tall containers were used. Packaging with a high, thin neck, familiar to us, appeared only in the 1760s. The color has also changed: if earlier black and blue glass was used, now in stores it is most often brown, green and transparent.

В такие бутылки разливали пиво в XIX веке / Фото: Case AntiquesBeer was poured into such bottles in the 19th century / Photo: Case Antiques

37. With the spread of bottles, corks also appeared. The first stoppers were made from cork, glass and ceramics. In 1879, Englishman Henry Barrett invented the screw-top beer bottle - it quickly gained popularity because the buyer could close the bottle to finish drinking later. In 1875, the American Charles De Quillfeldt patented the hinged lid, which soon became known as the zipper plug. And in 1892, William Painter invented the usual metal crown cap in the form of a crown.

38. The first mention of African beer is found among Arab travelers who visited Sudan in the 6th-7th centuries. Here they use not the usual barley or wheat, but sorghum. Sorghum beer is historically associated with women: it is they who brew it, passing on recipes from generation to generation. The drink symbolically means a woman who silently leads people to agreement. With its use, the ritual of transferring a dowry begins, in which two families surround a filled vessel and become related through joint drinking. Beer is consumed at weddings, at the birth of children, communication with ancestors, circumcision and prayer for rain, at funerals. There is even an annual drink festival. 

Циндао — один из самых популярных китайских видов пива, которое легко можно найти даже в Москве

Qingdao is one of the most popular Chinese types of beer, which can be easily found even in

39. Moscow. Although the production of alcohol has been known to the Chinese since ancient times, the first breweries in the country appeared only in the 19th century - they were founded by Russians, Germans and Czechs. Until recently, beer was not popular, but in the 1990s-2000s its consumption increased sharply, and the market surpassed the American market in terms of volume, although the per capita indicator here is still lower than in the United States - 38 liters against 74 in 2013. At the beginning of the 21st century, craft breweries began to spread -  researchers attribute this to urbanization and the desire of young people to spend time outside the home. They serve traditional European beers and experimental beers Chinese-style using jasmine, oolong tea, osmanthus, Sichuan pepper and sweet yam. To promote their beer in a local cultural context, brewers often name the drink after a historical hero (or some local ingredient) to illustrate the special characteristics of the beer. For example, Beijing's Great Leap Brewery named one of its IPAs made from local Qingdao Flower hops, Little General, after Zhang Xueliang only recognized patriotic hero.

40. George Washington made whiskey, Thomas Jefferson made wine, but Barack Obama became the first US president to brew beer in the White House. It all started with the fact that he bought a home brewing machine, and ended up with three varieties - White House Honey Brown Ale, Honey Porter and Honey Blonde, which are brewed by professionals today. All three varieties use honey harvested from South Lawn hives. The presidential beer was unveiled in 2011 - then the White House was attended by participants in the US NFL Super Bowl, who could taste the Honey Ale. This is not the first time Obama and beer have appeared side by side: in 2009, the White House hosted the so-called "Beer Summit", at which President, Vice President Joe Biden, as well as participants in the ethnic scandal, Harvard professor Henry Louis Gates Jr. and a policeman James Crowley in his circles discussed the issue of race relations in America.

41. In the mythology of Ireland, there are many saints associated with brewing. Brigitte of Ireland or Kildare, who lived in the 5th-6th centuries, took upon herself the image of a pagan idol that existed earlier in traditional beliefs, and was organically intertwined with Christianity, according to tradition, devoting her life to serving Christ. Saint Brigitte performed many miracles, and one of them is associated with beer: once before Easter, when the monastery did not have enough vessels and products to prepare a drink for the holiday, she was able to turn water into wort and accelerate fermentation, providing foam to as many as 18 nearby parishes.

Изображение Святого Колумбана на витраже монастыря БоббиоImage of Saint Columban on the stained glass window of the Bobbio monastery

42. And here is the legend about Saint Columban, the founder of the Bobbio monastery in Italy. According to his monastery charter, any novice who, through negligence, ruins even a little beer, will have to be punished. Once, one of the kelarai decided to draw beer from a barrel, but he was urgently summoned to the abbot. Distracted, he completely forgot that he had not turned off the tap when the barrel turned, and when he returned, he found that not a single drop had flowed out - this is how the Lord took two monks away from punishment.

43. The name of the legendary European king Gambrinus may be known to you from the names of numerous breweries and pubs around the world, including Russia. It is not known if this character has a real prototype, but some attribute his ancestry to the Brabant and French kings of the late Middle Ages. One such historical figure could have been the Duke of Brabant and Antwerp, Jan Primus, who was said to be an honorary member of the Brewers Guild. It is believed that Gambrinus patronized beer drinks and even built the first brewery. Usually depicted with a mug in hand or sitting on a keg.

44. Beer alcoholism, or gambrinism, is named after Gambrinus. This is not the official name of the disease: there is no such diagnosis in the international classification of diseases, because doctors do not separate it from alcoholism in general. However, dependence on beer can be more serious than dependence on strong alcohol: a person does not notice the amount he has drunk and does not attach importance to daily consumption. Due to the fact that intoxication comes slowly, beer alcoholism is less often drunk. Rather, it is characterized by daily drinking, which makes the diagnosis more difficult. The volume of consumption per day can reach 15 liters.

45. Among the sights of Brussels there is the famous statue of Manneken Pis - a little boy relieving himself in the pool. The sculpture appeared in the 15th century, and over the entire period of its existence, the statue was stolen more than once. Now the very first version of the boy has been lost, the original of 1619 is kept in the City Museum of Brussels, and a copy is installed on the street. It is not known exactly where the boy came from, but there is a legend that this is a sculptural image of the Duke of Brabant Gottfried III, who was left an orphan as a one-year-old baby. The enemies of the duchy took advantage of the vulnerability of the lands due to the lack of an intelligible ruler and attacked Brabant: the child, who was formally the commander-in-chief, was also taken to the battlefield, but settled in a hammock suspended from a tree. At the crucial moment, Gottfried turned to the enemies while lying down and gave out a powerful stream - it turned out that he had just been fed by a nanny, who had eaten lambic (one of the types of Belgian beer) before lunch, which allegedly increased the amount of breast milk. The kid's act inspired Gottfried's army so much that the soldiers were able to repel the attack, and upon returning to the city they praised the little duke and the lambic, who helped win the battle.

Статую писающего мальчика частенько наряжают: не так давно на него одели форму российской императорской гвардии / Фото: BalliauwThe statue of a pissing boy is often dressed up: not so long ago, he was dressed in the uniform of the Russian imperial guard / Photo: Balliauw

46. Judging by the common story, after Niels Bohr, the world famous physicist who created the first theory of the quantum atom, received the Nobel Prize, the Carlsberg brewing company presented him with a beer pipeline near Copenhagen. Bohr actually lived from 1932 to 1962 at the residence of Jacob Kristen Jakobson, founder of Carsberg, who bequeathed that after his death, researchers with merit in the field of science, culture and art should live in the house. No pipe through which beer would flow for free existed there - this is an urban legend. Niels Bohr could well have received a couple of bottles of Carlsberg as a gift, but this has not been reliably recorded.

47. Beer brewing begins with the choice of malt. Malt is the dried, germinated grains of cereals that start the fermentation process. It is used not only for brewing beer: it can be used to make kvass, whiskey, Ukrainian kvass and other drinks. The most commonly used malt is barley malt, since barley has little husk and a lot of starch, but brewers can take corn, wheat, buckwheat, rye or mix different types of malt. Malt can be dried in different ways, roasted at different temperatures and even burned, which results in drinks with completely different tastes and aromas: from chocolate, honey and toffee to the characteristic smell of bread crust or raisins. 

48. There is base malt - wheat, barley, rye, ale, and special - smoked, roasted, caramel and others. There is even black malt, which was invented and patented by Englishman Daniel Wheeler in 1817. This type of malt is roasted at more than 200 degrees for 4-5 hours and is usually added to porters or stouts to enhance color and impart a subtle pungent taste. His invention allowed brewers to brew beer from traditional pale malt without the addition of roasted beans. By the way, the color of a beer is determined by how deeply the malt grains are roasted. For example, if lightly roasted grains are used in beer, the beer turns out to be light. If the malt fill contains heavily roasted and caramelized beans, the beer darkens. The color of a beer alone does not indicate how bitter or alcoholic it is.

49. The color of beer depends on the color and degree of roasting of the malt, and not on the strength or level of bitterness. The malt is crushed, mixed with water and heated - the resulting broth is called beer wort, and the process of making the wort is mashing. During mashing, the starch in the malt is broken down into simple sugars. Then the wort is filtered - first it is strongly heated, then it is separated from the grain and husk, at the final stage the grains (grains, husks and other solid particles) are washed, and the drained water is added to the previously filtered wort. Next, the wort is boiled, ingredients for flavor and aroma are added to it, filtered again and poured into fermentation tanks along with yeast, where the beer is cooled, oxygenated and matured.

50. Wort fermentation is impossible without microorganisms, and ready-made yeast, that is, unicellular mushrooms, is most often used for beer. Yeast consumes sugar, releasing carbon dioxide and alcohol. Depending on the type, they can impart specific flavors and aromas to the beer, or they can work completely without a trace - in this case, the output will be a regular light lager. In Belgium, for example, yeast strains are produced that produce fruity esters that give the banana flavor. Most often, yeast is sold in small dry sachets, in which can live about 6 billion cells, or in vials, where up to 100 billion microorganisms are in a liquid medium. To keep them in full, it is best to keep the yeast refrigerated and only use fresh produce. Yeast, by the way, can get stressed by sudden changes in temperature, so it may take several days to recover to get started.

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Because a refreshing event is approaching, namely Oktoberfest, the Bemorepand team decided to find the most interesting, useful and, in some places, funny curiosities about one of the most popular drinks in the world - beer.

Blonde, brown, unfiltered or wheat, with summery and fresh aromas - these are just a few features of beer, a drink that, by the way, in limited quantities, can take care of your thirst and health this summer. From the boundless space of the internet, Bemorepanda gathered the most interesting and unusual curiosities about beer.

Here comes the second part of Top 100 facts about beer. Here you can view the first part.

51. Sometimes brewers use the secondary fermentation method called kreusening. Fresh fermenting wort is added to the already poured chilled beer. An additional portion of yeast speeds up the fermentation process, cleans up the by-products released during fermentation and improves the taste of the beer, as hops and other additives retain flavor and aroma longer. 

51. Hops are one of the classic beer ingredients, although not required for fermentation. It has been used in Europe since the 8th century, but it's real heyday came during the Reformation. If you put hops in the wort during boiling, the beer will get a characteristic bitterness, since when the plant is heated it releases resin. If you add it already during fermentation, when the beer “reaches” in a vat or barrel, the drink will take only aroma from the hops - this process is called “dry hopping”. Brewers only use bumps of female plants - they can be bought dried, in pellets or even briquettes. Hops, by the way, are poisonous: fresh buds can irritate and discomfort their pickers.

Виды хмеля, которые используются в пивоварении. Некоторые из них придают напитку более горький вкус, тогда как другие, например, Liberty, скорее используют для придания ароматаThe types of hops that are used in brewing. Some of them impart a more bitter taste to the drink, while others, such as Liberty, are more likely to be used for flavoring.

52. Previously, beer was aged in wooden barrels, but with the transition to industrial brewing, manufacturers began to choose steel vats. With the flourishing of crafting, wood has regained its popularity: firstly, wood absorbs the tastes and aromas of aged drinks, passing them on to the next. Secondly, it gives the beer a special woody flavor, which sometimes contains notes of coconut, vanilla or caramel. And thirdly, the wood allows air and microorganisms to pass through, which also change the taste of the wort. Modern brewers don't always use barrels - instead of vats, they can use oak chips, cubes, or spirals. Sometimes the wood is even burned if they want to achieve a drink with a strong and toasty "character".

53. In Africa, where traditional crops grow poorly in subtropical and prairie conditions, sorghum is grown, which easily adapts to different soils. It is from sorghum that local beer is brewed, which is called differently in different countries: in Benin and Togo - chukutu, in Tanzania - mtama, in Sudan - merissa, and in South Africa - kaffir. Although the brewing process is similar to the European one, the taste of beer is very different from the usual lagers and ales due to the use of specific raw materials and a large amount of lactic acid bacteria entering the vessels. Although sorghum beer is traditionally used during festivals and rituals, many Africans prefer to buy European varieties because they contain more alcohol and the brewing process is more hygienic. The drink is loved by the poorest segments of the population, as it perfectly saturates due to its high calorie content.

Так выглядит фиолетовая кукуруза, из которой готовят чичу морадуThis is what purple corn looks like, from which chicha morada is prepared.

54. Chicha - a beer-like drink from South America made from corn. It is especially popular in Bolivia and Peru, where this cereal is actively growing, and its strength varies from 2 to 12 degrees. In ancient times, corn was chewed and then spat into a vat, where it was fermented under the influence of saliva, and the starch was broken down into simple sugars. This method exists to this day, moreover,, resort to it even craft breweries, which have special equipment for pasteurizing the drink. Chicha morada is made from purple corn with the addition of pineapple peels, sugar, cloves and cinnamon, which makes the drink look like mulled wine. In addition to corn, South Americans chew cassava, sweet potatoes, and other fruits.

55. Sake, which has been produced for over 1,300 years, is very often called rice vodka or wine, although it is closest to beer because it is made by fermenting grain. For the drink, not all the grain of rice is used, but only its most starchy central part: for this, the rice is polished, removing the bitter shell and upper layers. Although there are special varieties of rice for sake, the specific variety is not so important because during the manufacturing process the producers try to make the drink so pure that it does not leave the grain flavor in it. After the polishing of rice, moisture evaporated, and then added to the koji spores of the fungus, which is known for its taste "umami",as the rice grain has no enzymes. The resulting drink is filtered after fermentation, and two types are distinguished - a slightly filtered unclear nigori and a crystal clear "imperial" one. The strength of sake reaches 20%, but it is often diluted with water up to 15%.

56. In the 19th century in Germany, they began to brew beer from potatoes: raw potatoes were grated, heated to 156 degrees together with water to a state of thick gruel, then a thick syrup was obtained from which the drink was prepared. Potatoes are great for beer, as they are high in starch, which means they are an excellent raw material for yeast. Today, potato beer is not uncommon, and besides the classic varieties,are also used in brewing sweet potatoes, yams and cassava.

57. During the colonial era, pumpkin was widely eaten in North America, which still occupies a significant part of the US gastro culture, especially in the fall. In addition to pies and pumpkin puree, the pilgrims brewed beer: grated vegetable pulp was an excellent source of sugars, replacing cereals, most of which were sent to bread. In 1771, the American Philosophical Society published a recipe for a pure "pompion ale," as it was then called. With the development of cereal crops, the popularity of pumpkin beer gradually faded away, the malt drink we were already familiar with began to be imported from Europe, and the vegetable was no longer used in production. In the wake of craft brewing in the United States at the end of the 20th century, pumpkin was again remembered: it is believed that Bill Owens discovered the recipe in the works of George Washington and tried to implement it. They began experimenting with the vegetable in every possible way: for example, they added nutmeg, cinnamon and cardamom to the wort, imitating the taste of pumpkin pie. Pumpkin porters, stouts and lagers emerged and are now popular in the United States.

В США очень много пивоварен готовят тыквенное пиво. Например, Rouge сама выращивает овощи для пива, собирает их в августе, высушивает, и к сентябрю на полках появляется свежий тыквенный эль / Фото: RougeThere are a lot of breweries in the USA that make pumpkin beer. For example, Rouge itself grows vegetables for beer, picks them in August, dries them, and by September fresh pumpkin ale appears on the shelves 

58. Kvass was known in Russia back in the 11th century - at that time it was more alcoholic and looked much like beer. Strong kvass is called melted, that is, boiled, and not arbitrarily fermented. It was prepared from wheat and barley malt or rye bread, adding wormwood, hops, cumin and St. John's wort for flavor and aroma. A little later, kvass was distilled, which is why the amount of alcohol in it increased. Interestingly, there was a disease called "yazya kvass", in which a headache was severe - most likely such an ancient diagnosis was made to those suffering from a hangover after excessive drinking. Now kvass is not considered an alcoholic drink, although according to GOST its strength can reach 1.2%; and the past of the drink reminds us of the verb "ferment", that is, "get drunk."

59. Honey is added to some types of beer, but there is mead - a completely separate brew drink, which does not contain malt. Honey can be anything you like - buckwheat, lime, orange, because of this, the drink turns out to be different in color, density and strength. To taste, it can be not only sweet, but also semi-sweet and even dry. In Russia, nutritious honey was already known in the 10th century: they were both boiled and set, that is, they were left for natural fermentation. Mead was available to ordinary people, since the farm often had its own apiaries, but with the spread of stronger alcoholic beverages, for example, vodka, they practically stopped drinking it. Although you can now buy a drink at any store, industrial meads have little in common with ancient Russian honeys. Besides Russia, mead is popular in the USA and Europe. The American Mead Association notes that new companies are constantly opening in the states that brew different styles: melomel (mead with fruits), metheglin (mead with spices and herbs), kesira (mead with apples), piment (mead with grape juice) and others.

Один из крупнейших медоваренных заводов в России находится в Суздале — промышленная история медоварения началась здесь ещё в XIX векеOne of the largest mead plants in Russia is located in Suzdal - the industrial history ofbegan here in the 19th century.

60. Braggot is a mead with malt, but it is classified as beer. The drink got its name from the ancient Celtic word bracis, meaning the shape of the grain from which it was made. In England braggot often passed off as pure mead that was condemned even by the Church, so gradually that it is highlighted in a separate style. Initially, braggot was made by mixing mead and ale, then it was seasoned with pepper, ginger, cinnamon, galangal and cloves. It became a traditional wedding drink in some British regions, but its popularity declined in the 17th century.

61. Cider is neither beer or wine, although it is often tried to be included in the classification of these drinks. Cider is made from apple juice that is fermented naturally or by adding yeast. Although it is preferable to prepare the drink from special coarse varieties of fruits rich in tannins, sometimes ordinary table apples are taken. There are many styles of cider produced all over the world: dry and sweet, yellow and pink, highly carbonated and quiet, with added spices, herbs, other fruits and hops. Cider analogs - Poiret or Perry - are made from pears.

62. There are several hundred beer styles in the world, however, craft breweries often transcend traditional and well-known recipes, making it nearly impossible to create a complete guide to all styles. Craftsmen can take as a basis classic beers from Belgium, Germany or the UK, add strange, unusual ingredients to them, or change the brewing process. Also, styles don't just happen: for a trendy new beer to become a style, it has to be made by more than one brewery, so the process takes time. The most recognized guide in the world, American Brewers Association, changes every year, with new varieties being added and definitions of old ones rewriting.

63. Most styles can be divided into two types: ales, or top-fermented beers, and lagers, or bottom-fermented beers. During top fermentation, which occurs at higher temperatures (about 20 degrees), and therefore more ancient, the yeast rises to the surface. During bottom fermentation (about 10 degrees), which spreads when refrigeration machines appear, the yeast is concentrated at the bottom of the container. In the modern world, the second type of fermentation is most often used.

64. Lager is the most popular beer style. 87% of the beer market in the United States Lagers like Corona and Budweiser account for, and the most common type of lager is Pilsner, named after his hometown of Pilsen, Czech Republic. Beer brewing in Pilsen began in the 1200s, but it was the light golden lager that was first made by the Bavarian Josef Groll in 1842. Since then, it has been marketed under the brand name Pilsner Urquell, which prides itself on using Saaz hops, which give the beer a particularly mild flavor, and is named after the Polish town of Zatec.

Несмотя на то, что шварцбир — чёрный, это лагер, хотя привычнее видеть лагеры золотистымиDespite the fact that Schwarzbier is black, this is a lager, although it is more common to see lagers as golden.

65. Lagers are made on all continents. The Bavarians are very close to the Czech Republic, so they quickly adopted the Pilsner brew, modifying it - the German Pilsners are fresher and more bitter, due to the fact that they use different hops there. Lagers are actively made in the USA, Austria and Japan - in the latter can be to them , rice, potatoes, soybeans and corn added. The public is more accustomed to seeing light lagers, but there are also black ones, such as Schwarzbier, one of the most popular beers in Germany. This beer is a great example of how a dark beverage can be light and refreshing: it has a mild roasted flavor with very clean notes of caramel and coffee. The German brewery Köstritzer is best known for its Schwarzbiers, which has almost five hundred years of history. In addition, such unusual lagers as India Pale Lager are brewed in the world with hopping like IPA or brut lagers, which the amylase enzyme gives sparkle like champagne.

66. The German town of Einbock was a major brewing center in the late Middle Ages: since it was part of the Hanseatic League, local artisans exported most of their produce before the Hanseatic fell into decay in the 16th century. Almost half of the inhabitants of the city made beer: the malt was dried in attics, and it was brewed in a special mobile boiler, which belonged to the city and was brought into the courtyards one by one. This interesting practice, among other things, is evidenced by urban architecture: in many houses, instead of gates, there were huge arches. There is a legend that one of the Bavarian dukes Maximilian was so fond of Einbeck beer that he could not survive the interruptions in supply, so he called the local brewer Elias Pichler to his place to ensure that the drink was always available. Initially, bock - and this is exactly what this beer was called - was made by top fermentation, but Pichler adapted it to Bavarian tastes and over time this style began to be brewed in a larger way. It is believed that the block was the favorite style of theologian and reformer Martin Luther. There are several sub-styles of the bock: a stronger and denser doppelbock, a light tee, and a dark.

67. Not all brewers agree with the strict division, which is why they lager / ale brew hybrid beers. These are ales brewed at typical lager temperatures and vice versa. Or ales that used lager yeast. This brewing method conveys the characteristics of both beer categories, and their styles are nearly impossible to classify. There are several varieties that are produced in this manner. For example, Altbier (old beer) is a typical Düsseldorf style, a bottom-fermented bitter variety, although in many respects it is similar to lagers. Or steam beer, which has been brewed in the States since the 19th century. Initially, it was a lager, which was fermented at unusual temperatures for speed - because of this, its quality deteriorated, but the price became low. Why it was named "steam" is unknown: according to one version, this is due to the fact that it was exposed to the street for rapid cooling, and it emitted steam. On the other, there was so much carbon dioxide in the barrels that it had to be released as steam. 

68. Everything that was produced in the German city of Cologne used to be called Kölsch. However, at the beginning of the 20th century, this word was firmly entrenched in local beer - light, highly fermented, hopped, top-fermented, produced in accordance with the Law on Purity. To protect the name and outline the main conditions for the production of the variety, in 1985 24 Cologne breweries signed the Kölsch Convention, which specified the requirements for packaging, labels, advertising, as well as the rules for sale, sale and cooperation with intermediaries. Today, in Cologne bars, köbs - waiters in traditional blue cardigans - pour kölsch into long narrow 0.2-liter glasses and serve it on a special tray with a handle - a kölsch-kränz.

Кёльнский официант кёбс с кёльш-кранцем в руках / Фото: Пивная кухняCologne Köbs waiter with a Kölsch fender in hand 

69. Barleywine is a strong, dark, almost black English ale, around which a lot of controversy arises. The term Barley Wine was originally used as a poetic synonym for ale. Beginning in the 1870s, a beer that began to be sold in Britain the brewers themselves called Barleywine, such as the Bass Brewery in Burton-upon-Trent. According to researcher Martin Cornell, there is no difference between barleywine and traditional strong aged ales - this is just a marketing ploy that has spread since the 20th century. In barleywine, alcohol can reach 12%, so it was traditionally sold in small bottles. Perhaps in order to give the beer a more wine-like flavor, in accordance with its name, it was aged in barrels from port, whiskey or bourbon. 

70. Due to the numerous British wars at the end of the 17th century, there was a sharp increase in taxes and prices in the country, including for brewing raw materials. It became particularly expensive because of malt, which is why its share and the quality of the product fell sharply.But on hops recently imported from the mainland, taxes did not rise as quickly, so the amount in beer increased. However, for the British, such a drink was too strong and sour, because they were accustomed to the traditional swedish ale, therefore, to save money, they began to mix two types of beer, and then leave for a long exposure - over time, the taste softened and the bitterness of the hops disappeared. The new dark drink became very popular with the working class and was named "porter" after the porters and stevedores who loved to drink it. While it is widely believed that porter was invented by London brewer Ralph Harwood around the 1720s, mixing several different varieties with each other, documents found indicate that porters were known to the British in the past. Due to the possibility of long-term storage, the porter could be imported to other countries, where it took root in its variations. In Poland, for example, a Baltic porter has emerged, which is made with yeast for lagers rather than ales. In pre-revolutionary Russia, this style became known as "imperial stout" because it was loved at the court of Catherine II. Today, the most popular American porters, which are craft brewers, revived after the repeal of "Prohibition" in the United States.

71. Initially, any strong beer was called a stout, and a little later - a stronger porter. In the second half of the 19th century, less black malt than porters and more brown malt began to be added to stouts, giving the stouts a drier flavor. Today, between them there are practically no technological differences, except for the one that is usually used for porters solozhony barley, and for stouts - nesolozhonyzhzhony,but even this rule has exceptions. Inside the stouts, oats (with the addition of oats), Irish, grown from Guinness porters on roasted malt, sweet tropical, made for export to hot countries, and others are distinguished.

72. Tax increases for raw materials has led to the appearance of the Paleales.In the early 18th century, it became cheaper to brew beer at home than to buy it in pubs and shops; in addition, at home it is easier to control the quality of the ingredients, and hence the quality of the drink. When people moved around the country, they were looking for something similar to their familiar home-brewed beer. This led to the fact that artisans began to experiment with beer, trying to find the very taste - and so a highly hopped bitter pale ale, brewed with light malt, was born. The public got tired of the porter, and with the proliferation of transparent glasses, there was a demand for a beautiful, non-cloudy beer that was more difficult to counterfeit. So pale ale became a real British hit. Especially popular was the pale ale from Burton-upon-Trent, a small town in Staffordshire that was formerly known for its quality brown ales. The mineralization of the local springs was believed to be ideal for preparing light strong ales.

Бёртон-на-Тренте не один век известен своими пивоварнями. Здесь располагается Национальный пивоваренный центр, где можно познакомиться с историей изготовления напитка в городе / Фото: Weekend Notes Burton-upon-Trent has been famous for its breweries for centuries. Here is the National Brewery Center, where you can get acquainted with the history of the drink in the city 

73. By the 19th century, the British East India Company gradually colonized India, discovering unhindered trade in the country. Brewers also drew attention to this market, and the most notable among them was James Hodgson: from the 1780s he practically monopolized the supply of various beers, united under the name Indian Ale, to the colony. However, already in the 1820s, other companies and artisans were able to win the true love of the local public with a brighter beer. Burton brewers sent their pale ales to India. At that time, the transportation of products was possible only by sea and took about six months, and during this time the beer fell into disrepair. Only heavily hopped varieties could preserve their freshness and taste, but porter, although it was familiar to British soldiers, who were full in the country due to national uprisings against the colonialists, was too dense and heavy for the hot climate. Pale ales, on the other hand, are bright, sparkling, with a bitter taste - perfect for quenching thirst and refreshing. Like many other styles of beer, India Pale Ale or IPA virtually disappeared during the World Wars of the 20th century, but reemerged in America in the 1970s with the rise of craft beer.

74. Already in our time, a new style of pale ale was born - NEIPA, which most often stands for New England India Pale Ale. Even though NEIPA emerged in the 2000s, it's hard to say who came up with it. It is believed that the Alchemist and Hill Farmstead breweries in Vermont, and then TreeHouse and Trillium in Massachusetts, began brewing it at about the same time. This style is cloudy, sweet, light, like a tropical juice, while the IPA is clear and very bitter due to the high hop content. NEIPA also has hops, but it is added at the very end of the boil, so it gives its aroma to the drink, without having time to make it bitter. This style is very popular in the USA, where even small artisans brew it.

75. Before hops became one of the most important ingredients, the Netherlands, France, Belgium, Germany and other northern countries used gruit, a mixture of herbs to add flavor and aroma to beer, usually including wormwood, wild rosemary, horse and dog mint, yarrow, juniper, rosemary, marsh myrtle and other plants. The composition of this mixture depended on local traditions and the available plants, many of which are poisonous or known for their psychotropic effects, making the drink highly intoxicating. The first mention of fruit dates back to the 10th century, when the German king Otto II granted the right to trade in the mixture to some churches: at that time, when buying beer raw materials, a tax had to be paid, so only bishops, nobles or large farmers could sell gruit. In many cities there were special people - gruyters who made the mixture and sold it to the brewers. Over time, the Catholic Church practically monopolized the sale of gruit, and hops became an increasingly common ingredient without paying for it. The last nail in the coffin of the herbal mixture was the Protestants. They promoted austerity and abstinence, which influenced the adoption in the 16th-18th centuries of a number of laws prohibiting the use of psychotropic additives in brewing. But the main reason for the disappearance of gruit was religious politics and the decline in the influence of Catholicism in the northern countries. Now gruits are also boiled, but very rarely.

76. In some bars you can see the Sauer - it's not exactly a beer style, but rather a general name for all kinds of acid.Lambics, Gueuze, Gose, Flemish ales, Berliner Weisse or smoked German ales - Liechtenheiners can be hiding here. The latter were once common throughout Germany, but now they are very rare. They are brewed with wheat or barley smoked over an open fire, which give the beer a smoky aroma. And the sour taste appears due to lactic acid bacteria. By the way, in Germany there is another famous beer that is brewed with smoked malt - rauchbier.

Раухбир исторически изготавливался во Франконии, в городе Бамберг Rauchbier was historically made in Franconia, in the city of Bamberg

77. Lambic is made according to the old technology of "spontaneous fermentation": the wort for lambic is boiled, and then left to ferment in an open vessel, without adding special brewer's yeast there.can enter the vessel Any microorganisms, so it is impossible to accurately predict the taste of the resulting drink, however, it cannot be called completely unpredictable either, since brewers still observe the temperature regime and limit the ingress of some bacteria into the mash. The special sour taste of lambics is largely attributed to the yeast strains of Brettanomyces, the most famous of which are B. bruxellensis and B. lambicus, named after the Belgian capital and local style. If in the barrels the beer still tastes too different, then it can be mixed with each other so that the batch is homogeneous. It is believed that real lambic, like champagne, is made only in the Senne river valley - the Pajottenland region and near Brussels, and everything else is just beer "in style".

78. Lambic began to be brewed around the 17th century, but by the 19th it had become a hit. By 1900, there were about 80 breweries in the vicinity of Brussels, specializing in lambic. It became an everyday drink, and farmers often took a bottle with them to work in the fields. From the middle of the century, the popularity of the style began to decline: large players appeared on the market who offered a simpler and more understandable to the consumer light lager, and the popularity of soda with a lot of sugar influenced the mass love for sweet beer. Some breweries closed, others began to sweeten their product on purpose, and as a result, the quality of the lambics dropped. It wasn't until the 1990s that a revival began, fueled by a general interest in local production, especially craft beer, the proliferation of the internet, and the publication of books such as Tom Webbs' LambicLand. Brewers began to come up with cultural events to promote lambics: interactive production tours, tastings, and festivals. Currently, this style of beer is perceived by the Belgians as one of the elements of the country's cultural heritage.

79. Gueuze is a type of lambic for which young (about a year old) and old (about 2-3 years old) beer is mixed. After filling in a bottle, the drink is fermented and becomes highly carbonated. Gueuze is called "Brussels champagne": it is believed that when Napoleon's troops occupied Belgium, a general fashion for sparkling wine began. An enterprising brewer from Geuzenstraat collected empty champagne bottles and poured lambic into them - the beer was so successful that it gained popularity and got its name from Geuzen Street. Although the Lindemans company, which is famous for its lambics, believes that the name comes from the French gazeux, that is, carbonated. Gueuze is usually sweetish in taste with a strong sour aftertaste.

Карта фестиваля Toer de Geuze, который проводился в 1997 году. Это фестиваль в регионе Пайоттенланд, проходящий дважды в год, во время которого можно попасть на бесплатные экскурсии и дегустации гёзов и ламбиков в местные пивоварни / Фото: Lambic.infMap of the 1997 Toer de Geuze festival. This is a festival in the Pajottenland region, held twice a year, during which you can get free guided tours and tastings of gueuze and lambics at local breweries

80. Cherry lambic is called scream. It is also made by blending two lambics of different ages with the addition of overripe sour Morello cherries: according to tradition, they are not crushed, but dipped into a barrel of beer, either whole or with a slightly damaged skin. In addition to cherry lambic in Belgium, other types of lambic are made - framboise (raspberry), peche (peach), cassis (black currant) and faro, to which caramelized sugar is added.

81. Gueuze is often confused with gosé - a German beer with a thousand-year history, which is also produced by spontaneous top fermentation with the addition of coriander and salt. It began to be brewed in the city of Goslar in Lower Saxony, but this style gained particular popularity in Leipzig, where by 1800 there were about 80 taverns specializing in gose. Despite strong love, it remained a regional drink, as lagers supplanted almost all ales, and may have completely disappeared due to the wars, but its recipe has survived. The style revived at home at the end of the 20th century and continues to develop now, including among craft breweries on the Russian market.

Область распространения сахти и других скандинавских пивных напитков / Фото: Pivo.byThe area of ​​distribution of sahti and other Scandinavian beer drinks 

82. Sahti is a type of beer produced in Finland based on barley, rye, juniper and baker's yeast. It was originally brewed for home use rather than commercial sale, so the recipe has remained largely unchanged over the years. Most often it was made for family events like weddings. Sahti was especially common in western Finland, while in the eastern regions of the country, low-alcohol kalya beer was preferred, whose traditional recipe has practically disappeared. Interestingly, saunas were often used to malt the grain, in which it was possible to maintain a high temperature for a long time. Usually sahti is infused in barrels, not steel vats, protected from oxidation and not filtered - the beer tastes sweet with hints of milkshake. Today in Finland there are only six breweries that brew this style, but for none it is the main one.

83. Berliner Weiss is a cloudy wheat beer with noticeable sourness and high carbonation. It contains only about 3% alcohol. This style is shrouded in many legends. Someone says that Berliner Weiss was inspired by the Huguenots who moved to the German capital from France in the 18th century and missed their usual wine. Someone that one famous 16th century brewer Kord Broyhan from Hanover, while traveling in Hamburg, tasted a previously unknown beer and tried to copy it at home. There is a widespread story that Napoleon called this beer "Northern Champagne". Today Berliner Weiss is very popular in Berlin and is often drunk at dinner, adding various syrups such as raspberry or apple. Berliner has a protected geographic name and can only be produced in the German capital and the surrounding area; however, it is prepared only in two companies - Berliner Kindl and Schultheiss.

Rodenbach Grand Cru  — один из эталонов кислых элейRodenbach Grand Cru - one of the benchmarks for sour ales

84. Flemish or Belgian red ales have their roots in experiments with porter. In the early 1870s, Fleming Eugene Rodenbach studied at a brewery in England, from where he returned home with recipes for this rich dark beer. He began to brew ale, aging it in oak barrels for several years and adding to the yeast lactobacilli, which gave the drink a characteristic sour taste. Later, he founded the Rodenbach Brewery, which sold ready-made blended yeast to other artisans within 50 km of Roeselare, and these breweries produced their own Belgian red and sour brown beer from it. Although the practice of yeast blending spread throughout Europe, Rodenbach is still considered the benchmark for red ales.

85. Brown is another classic Flemish ale. In 1829, Dr. Jean-Baptiste Vrankin wrote that "a dark beer that burns the palate and constricts the throat" is poured in Flanders, and a little later the brewer Georges Lacambre noted its "bitter, rough and tart taste." The popularity of brown beer gradually grew and by the end of the 19th century it became a hit of sales: it was thanks to it that Liefmans, after the damage to its buildings during the First World War, was still able to become the 21st largest brewery in Belgium in terms of production. At that time, these ales tasted quite sour, so they were compared to wine. Over time, it softened: brewers indulge the tastes of the public, addicted to Coca-Cola and other sweet sodas, which, as in the case of lambics, influenced the recipe for ales. Since the 1980s, the popularity of this style has been steadily declining, and some brown beer companies have gone bust.

86. In the French-speaking region of Belgium, the saison, a seasonal golden ale made from the remnants of the fall harvest for the summer, when additional workers were hired to the fields, was widespread among the peasantry. To quench their thirst, a light beer was brewed, refreshing in the heat. The saison recipe is optional: if a berry is born in the summer, then it can be added to the future beer, but if not, then the beer will be brewed from other ingredients. That is why it is now difficult to find two brewers following the same brewing method, since saison is more about a format than a specific taste. In France, there is a similar drink - bière de garde, or "beer for storage", which was also brewed in advance, before the season of active work, so that the peasants could devote all their time to the harvest, and not to cooking.about bière de garde these days. Little is said, and although there are many variations of it in its homeland - from light honey to darker and more fruity, craft brewers rarely use it in their experiments.

87. During the Reformation, the Catholic Cistercian order, which had branched off from the Benedictine order, began to decline. The monks from the Norman abbey of La Trappe decided that one should not succumb to sins and should focus on the strict discipline and asceticism that Saint Benedict bequeathed. The followers of the restrictions became known as Trappists, and in 1892 the Pope officially recognized them as a separate order. However, due to the French Revolution and the persecution of Catholics, Trappists settled throughout Europe, including Belgium. The monks themselves produced everything necessary for life, including brewing beer for themselves and for sale. They noticed that the wort can be filtered repeatedly, making it a lighter drink each time. The strongest first infusions they sold in the villages, the weaker ones, called petite beer - small beer, they kept for themselves or distributed to the poor. It is believed that this system gave names to the classic monastic ales - single, dubbel, triple and quadruple. The strongest varieties were marked by monks with four crosses (Quadrupel from the word quad - four), and the weakest - only one. Over time, the Trappists began to imitate, and in 1962 the monks filed a lawsuit against unscrupulous brewers using a false name. Since 1997, the International Trappist Association has existed: only 20 abbeys that are members of it are entitled to the original name of the beer.

Монах-траппист в пивоварне аббатства Ла-Трапп / Фото: Drink Belgian BeerTrappist monk in the brewery of the Abbey of La Trappe 

88. The monks brewed a strong and aromatic beer without strong hoppy bitterness. Despite the ban on the use of the Trappist name in production and sale, no one restricted copying the recipe, so secular versions of the drink appeared, called abbey beer. The most common beer was the dowel - in 1926, Westmill Abbey released Dubbel Bruin, which gained a lot of followers and admirers. It is a dark amber beer with a complex malt sweetness and 6-7% ABV, and caramelized sugar is often added to it. The quadruple is considered to be a stronger version of the dowel - the amount of alcohol can be up to 14%. Tripel is a light golden beer also made famous by Westmill. Its fortress is kept in the region of 7-10%. A single is very rare due to its weakness (about 3%) and unsaturation. 

89. While many beer styles revived after World War II, some of them have disappeared forever. This happened, for example, with the Berliner oud (or Berliner alto in German). A few years ago, the brewer Marco Loret discovered an old label. It indicated that the Berliner alto was produced by Gustaf Hustinks at the Pauw brewery in Culemborg. The brewery itself was opened in the 19th century, but Houstinks owned it for only a few years - from 1909 to 1913. Beer researcher Rowell Mulder has found advertising campaigns from different masters who have brewed this species since the 1880s, but could not find any recipes, so the taste of Berliner alto remains a mystery. Mulder suggests that it could be a Dutch imitation of German varieties, judging by the name, and most likely fantasy, because the style did not take root and faded into oblivion.

90. While roasted malt can add a coffee-like flavor to beer, natural coffee can be added to the beverage. It is most commonly used in porters, stouts, especially imperial, dark and pale ales. The taste will be very dependent on the grain and its roast, so there can be many variations of coffee beers. In America's new craft era, the plant began to be used in the 1990s, when radical blends of coffee, chocolate and oats or coffee, Mexican vanilla and sugar appeared. Interestingly, the coffee can be added whole, ground or already brewed, including by cold brew.

  1. Томатный гозе от Saldens, крафтовой российской пивоварниTomato goes from Saldens, a craft Russian brewery

91. Tomatoes are a popular ingredient in beer, especially gose. Most likely, the experiment with tomatoes originates from the famous Mexican cocktail that serves prepada, sometimes called chavela or michelada. According to legend, michelada was invented by a bartender in San Luis Potosi as a hangover and fatigue remedy in the 1910s. In addition to beer, its composition includes tomato juice, lime, spices and hot sauce, depending on the region.


92. Brewing with grapes is considered a special art, as the result is a wine-beer hybrid. The abundance of varieties of this fruit gives unusual flavors: for example, Viognier will give the drink aromas of melon and tropical fruits, and red varieties can give the beer the taste of black currant or cherry. Typically, red grapes like syrah or grenache are added to dark, rich beers like porter or strong ales, while white sauvignon blanc is ideal with gueuze or lambic. Since the 1970s, the Belgian company Cantillon has been brewing lambics every year with hand-picked nutmeg. When picking grapes, the smallest details should be taken into account: there will be a difference between the fruits harvested from the southern and northern sides of the vineyard, and if you cut off the bunches with branches, then a woody note will appear in the taste.

93. In the United States , pizza-flavored beer is brewed. In 2013, Tom and Anthea Seifert from Chicago brewed beer with oregano, basil, tomatoes, garlic and even pizza crumbs. Initially, it was assumed that the resulting mixture could be used as a marinade, but the drink turned out to be so good that they began to drink it just like that. Other brewers also picked up the idea - Liquid Margarita can now be found in many American companies and even in Russian artisans, for example, Pizza Boy from Selfmade Brewery.

100 фактов об истории и культуре пива: от египетских пьяниц и средневековых рецептов до мегапивоварен и крафтового бума

94. In the last decade, more and more types of beer have been added to which avocado is added. In 2013, American brewery Angel City Brewery brewed an avocado beer, adding cilantro, red pepper, lime and honey to create a guacamole flavor. After that, Bush Shack Brewery in Australia and Rocky Knob in New Zealand did some experiments. This is a seasonal story, as beer is highly dependent on the harvest of the fruit. Avocado gives the drink not only taste, but also a delicate creamy texture.

95. There are several banana bread flavored breweries around the world, such as Eagle Brewery and Wells and Young's, which introduced the exotic beer in 2002.wort Mashed bananas are added to the, which, when combined with malt, give a bright taste of fruitcake. In general, bananas are a standard ingredient for beer in many African countries: in Rwanda they cook urwagwa, in the Congo - kasixi, in Uganda - mubishi. It is important for this drink to use bananas at their peak of ripeness, as overripe can ruin the taste. Boiled water and fried grains are added to mashed bananas, which have yielded juice. Beer is not heated, but must be filtered to prolong its short shelf life, as bananas are an excellent medium for microbial growth.

96. During the Victorian era in Britain, stout was often consumed with oysters in pubs - the bittersweet taste perfectly complemented the salty shellfish. It is believed that the shells could end up in beer vats because they purify the water, which means they can clarify the beer, masking low-quality or over-dried malt. It is not known exactly when oyster meat was added to the beer itself for flavor, but in 1939 New Zealand's Barnes Oysters began shipping oyster concentrate to British brewers. Sources say that it took at least 18 months to develop the drink, and the amount of concentrate in a bottle is equivalent to one whole oyster. Oyster stout has never been a mainstream beer, and doesn't even stand out as a distinct style, but today some craft breweries are making it experimentally.

97. Petersburg brewery Hophead Gose brewed with the taste of soups and national dishes. The line includes beer with the taste of okroshka, French onion soup, sour cabbage soup, Bulgarian chorba, Megrelian ajika, pickle, tom yam, pho bo, Armenian dogwood soup, kharcho, Indian curry and others. To create taste, edible ingredients are really added to the wort - vegetables, spices, herbs, cheese and even meat broths.

98. Although beer is not the most popular ingredient in cocktails, many drinks are made from it besides the ruff (a mixture of beer and vodka). One of the most famous cocktails, the Moscow mule, which consists of vodka and ginger beer, was invented in the United States and has many variations. In addition to it, in bars you can try shandy or radler (lager with lemonade), michelada, Mississippi porter-fur (porter with bourbon and rum), black velveteen (beer with champagne), beer mojito, chocolate mixtures of liqueurs and porters, and others. Sometimes there are some really weird recipes like beer with ice cream or eggs.

99.Wat Pa Maha Chedi Kaew Temple, 600 kilometers from Bangkok, has an unusual appearance, created from a large number of used Heineken beer bottles and a local type of beer.

100.The Vikings believed that in Valhalla, their heaven, a goat with a udder was waiting for them, which would always supply them with beer.


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Everyone's favorite and the long-awaited holiday season have begun, the sea, sandy beaches, delicious fruits, and sunbathing. Everyone wants to relax in the sun, whether on a white sandy beach on the shores of the azure sea or a green lawn in the country. But does everyone know how to sunbathe correctly so as not to peel off the next day after spending a sleepless night in a moisturizer? Whatever you decide to get your tan, read on for our tips


Tips for the best tan


Even though the sun has a beneficial effect on us (it increases the level of serotonin, stimulates the production of vitamin D, and strengthens the immune system), it still has its drawbacks: the risk of getting burned, aging prematurely or getting skin cancer. But all the disadvantages can be reduced to zero by following the simple rules for sunbathing.


Rule 1: Don't Forget Your Sunscreen

It would seem that everyone knows about it. However, how do you choose one that will protect your skin? Different creams provide different levels of protection, which is indicated by the SPF index.


The level of SPF (sun protection factor) determines the effectiveness of counteracting UV radiation on the skin treated with the cream. For example, if your cream has an SPF-20 index, you can get a UV dose without harm to health 20 times more than without using a protective agent. SPF only protects the skin from group B UV rays, which are dangerous for our health.


On sunscreen packages, SPF ranges from 2 to 50. It's essential to determine your skin type. Scientists identify six phototypes, read the descriptions and look for matches:



Phototype 1: people with blond hair, fair skin, and light eyes. Representatives of this type most often burn the sun. It is recommended to stay in the sun for no more than 15 minutes without protection. Creams with SPF-30 and above are suitable.


Phototype 2: people with blond or red hair, gray eyes, and fair skin, often with freckles. Recommended time in the sun: 20 - 30 minutes; creams with SPF-20, and then a minimum of SPF-10.


Phototype 3: people with dark hair, brown eyes, and swarthy skin. Recommended time in the sun: up to 40 minutes without additional protection. To prevent burns while tanning, you need to use creams with SPF-15 only after arriving on vacation and SPF-6 after three to four days.


Phototype 4: brunettes with dark eyes and swarthy skin. Such people often do not suffer from sunlight, but for prevention, it is better to use a cream with SPF-8.


5 and 6 phototypes: people with very dark (up to black) skin. They can spend much time in the sun without protection and only use moisturizers.


Have you identified your phototype? Excellent! However, it is essential to know the rules for applying sunscreen:


1. Apply 20 minutes before sunbathing.


2. Do not forget to reapply the cream according to the instructions.


Rule 2: tan gradually

If everything were simple, spend a few hours in the sun and immediately get the desired tan for the whole year! But don't even dream about it. As practice shows, adherents of this method most often suffer from the negative consequences of sunburn.


The dark pigment that gives our skin its brown color is called melanin. But besides providing shade to the skin, it has another vital function - a protective mechanism that protects the skin from UV rays! Melanin creates a protective barrier around skin cells that scatters dangerous UVB rays. That is why it is essential to accumulate melanin gradually: sunbathe on the first day for 10-15 minutes before lunch and 15-20 after. For a positive effect, add every day for 10 minutes, preventing the skin from reddening in the sun.


Rule 3: Prepare your skin for tanning

Before sunbathing, cleaning the skin of impurities and dead cells is essential. So it will be easier for her to accumulate melanin. You can do this with soft scrubs, a washcloth, or an exfoliating glove. But don't be zealous. It is enough to cleanse the skin in this way once a week and a half.


Rule 4: Don't be in the sun in the middle of the day

The more direct sunlight hits the skin, the more UV it receives. The maximum radiation falls on the time from 10:00 to 16:00. If the health of the skin and the body is dear to you, it is better not to show yourself in the sun at this time. Go outside at this time in light clothes with long sleeves.


It is safest to sunbathe before 10 am and in the evening after 4 pm.


Rule 5: protect the body from the inside

Don't worry; you don't need to eat sunscreen for this. To do this, some products help reduce the adverse effects of UV rays due to the high content of antioxidants. So what are these products:


  • fatty fish rich in omega-3: mackerel, tuna, salmon.
  • red and orange vegetables and fruits: tomatoes, peppers, oranges, apricots
  • any cabbage: broccoli, leafy, cauliflower
  • teas: green and black



In addition, there are products that, on the contrary, can increase the negative effect of the sun on the skin, for example, yogurt, cheese, or whole milk.


Rule 6: know the measure.

It makes no sense to sunbathe all day since the body stops producing melanin after 2-3 hours of exposure to the sun. So 4-5 hours in the sun will not give you a chocolate or bronze tan but will only increase the risk of skin damage.


Rule 7: take care of your skin after sunburn.

If you want to keep your tan for longer, do not forget to moisturize your skin after sunbathing. This is important because the body treats excess melanin as a wake-up call that signals damage to the skin. That is why he seeks to quickly get rid of the top tanned layer, making it drier. So it was easier for the body to eliminate damaged cells and exfoliate them.


Use moisturizing creams and lotions and wait with scrubs and rough washcloths.


Well, here are, perhaps, the basic rules that will provide you with the perfect tan!


First aid and treatment for sunburnt skin


From the first warm spring days to the beginning of autumn frosts, dressing as lightly as possible is pleasant to show a beautiful figure. Many spend weekends and vacations on the beach, taking their children with them, believing that sunbathing is suitable for their health. It has been established that exposure to the sun strengthens the immune system, promotes the production of vitamin D, and improves the condition of bone tissues. A soft golden or dark chocolate tan is associated with travel and adventure, holidays on the sea coast, and tropical islands.


But intense exposure to ultraviolet rays is not suitable for health. Sunburn is a protective reaction of the skin, leading to a change in its color. The coloring pigment melanin is produced in its lower layers to protect against ultraviolet radiation. With prolonged exposure to direct sunlight, skin photoagingaccelerates, wrinkles form faster, and the risk of developing neoplasms increases. Another danger of sun exposure is burnt skin. Pain for negligence will be a pain, peeling, or a general deterioration in well-being.


What to do if the skin is sunburned

You can get burned on the beach, walking around the city, working on an individual plot, etc. The sun gradually heats the skin and the head,d a person does not feel discomfort for a long time but notices redness, burning, and tightness when the skin is severely burned. Minor burns can be treated at home, but if blisters develop, see a doctor.


You must go into the room or the shade at the first sign of burning or overheating. If this is not possible, cover open areas of the body with clothes, a towel, or a thick cloth. Replenish the lack of fluid in the body. Drink clean, cool water or warm but not hot tea. To reduce discomfort, if there are no blisters, or open wounds, apply an after-sun cream or other emollient, such as Panthenol, to the skin. If the damage is minor, restoring the skin after a sunburn will take 3-5 days.


Signs of sunburned skin

To prevent deep burns, you must periodically check for burning signs in the sun. The first symptom is redness of the skin. Pain and another discomfort may not be felt. They show up later.


It is necessary to determine the degree of damage to the skin. If there is redness or mild pain but no blisters, you need to provide first aid, and the redness will pass after a few days. Perhaps the skin will begin to peel off. This is not dangerous but increases the risk of a second, more severe burn when exposed to the sun.


If blisters appear, you need to consult a doctor and treat them with anti-burn ointments, drugs that relieve inflammation and prevent infection. Treatment takes place under the supervision of a physician. Patients often have a fever, swelling, headaches, weakness, and palpitations.


First aid

If there are burns from sunburn, you need to get dressed and go into the shade or the room. A cool (but not cold) shower or a compress on the affected body parts will help relieve unpleasant symptoms. Cool and cleanse your skin. To quickly restore the damaged epidermis and prevent the appearance of blisters, and peeling, apply an anti-burn ointment with panthenol on it.


If blisters appear, cool the skin, wash with clean water without soap, apply an ointment, and then visit a doctor. He will prescribe a treatment to avoid infection of the wounds that appear after the blisters burst.


If a significant body surface is burned, a person has a fever, dizziness, palpitations, nausea, or vomiting; you need to give an antipyretic, anti-inflammatory drug (Nurofen or others) and quickly deliver it to a medical facility or call an ambulance. Sunburn can cause disturbances in the functioning of the cardiovascular system.


Folk remedies

First aid for burns caused by ultraviolet radiation should be provided as soon as possible. But not always in the home first-aid kit; there are the necessary medicines. They can be replaced with folk remedies. To improve the general condition without antipyretics, you can drink cool black or green tea with lemon and mineral water if the temperature has risen slightly. You can apply a cool compress to your forehead.


To cool and soothe burned skin, you can make a gauze compress from excellent green tea, a decoction of parsley, chamomile, calendula, and oak bark. If the face turns red after going to the beach or walking on a sunny day, you can apply fresh cabbage leaves and chopped parsley to the burnt places and grease them with honey. They will help with minor burns and prevent peeling, and you will look good the next day. To reduce the risk of infection of burned areas and moisturize them, you can rub the skin with aloe leaves.


What not to do with sunburn

Complications after sunburn often arise due to improper treatment. So that they pass without consequences:


  • do not apply ice to burned areas, do not take a cold shower - a sharp temperature drop will accelerate the development of the inflammatory process;
  • do not puncture blisters with a needle or other sharp objects - this increases the risk of infection;
  • do not wipe the skin with alcohol-containing solutions - it needs to be moisturized, and alcohol dries it, which will increase peeling;
  • do not lubricate burned areas with olive, sunflower, or other vegetable oils - they form a greasy film, which prevents regular air exchange and natural cooling;
  • if there are blisters, there are wounds, or acne - do not apply fermented milk products;
  • do not use hard washcloths or peels to speed up exfoliation; you can injure the skin.


At this time, you need to soften it, moisturize, and protect it from ultraviolet radiation with sunscreen or tight clothes, do not use scrubs, or hard washcloths, do not go to the sauna, and do not take hot baths.


How to choose a cosmetic product that protects against ultraviolet radiation

Sun cream can have different levels of protection. SPF denotes it with various coefficients. For a walk around the city on a clear spring day, a cream with SPF 2-5 is enough. If you are going to be on the street for several hours (picnic, work in the garden), you need a remedy with SPF 5-10. For those with white skin prone to freckling, it is best to use sunscreen products that provide intense protection (SPF 20-30). If you vacation to a hotter region, take an SPF 50 cream with you, such as Avene cream. If you want to swim, use a waterproof product. Sunscreen should be applied 20 minutes before leaving the house.


Choose products containing vitamins and antioxidants to look good on hot days and prevent the appearance of early wrinkles. They protect not only from ultraviolet rays but also take care of the skin.


How to choose creams after sunburn

To make the skin recover quickly after sunbathing, and look beautiful and fresh, use an after-sun cream or milk. It contains hydrants that replenish water in cells and soothing and softening ingredients that prevent flaking. To quickly pass minor burns, you can use not medicinal but cosmetics. It is convenient to use cosmetics that are available in the form of sprays, for example, Avene. By pressing the sprayer several times, you will evenly apply the product.


Sprays or creams are available that need to be rubbed with light massage movements for the face and body. It is better to purchase two products of the same brand: one for the front, where the skin is more delicate and demanding to care for, and the other for the body. Use them every time you go out in the sun to rehydrate and prevent photoaging.


After-sun cosmetics are available for different skin types. For oily, a lighter texture is needed; for dry, high hyaluronic acid content; for sensitive, aloe extract and other medicinal plants.


Prevention of sunburn

For the tan to look beautiful and there to be no burns, you need to dose your exposure to the sun. The best sunbathing is before 10-11 am and after 4-5 pm. Try not to go out in the sun between 11 a.m. and 4 p.m. Wear wide-brimmed hats, peaked caps, or other head coverings to protect your face and body from direct sunlight. Do not forget about eye protection - sunglasses will help maintain vision and slow down the formation of wrinkles in the corners of the eyes.


On hot days, dress in loose, light-colored clothing made from natural fabrics. It reflects ultraviolet rays well and does not interfere with air exchange. If you have delicate, fair skin prone to sunburn, cover your shoulders and back, choose dresses, shirts, and long-sleeved T-shirts.


Drink more clean water and tea, but give up sugary carbonated drinks and coffee. They have a diuretic effect and accelerate the loss of moisture. And it is needed by the body to release sweat and naturally cool the skin.


Apply sunscreen regularly to exposed areas of your body, even if you have to walk down the street for a short time on a sunny day. At the beach, renew it every 2 hours and after swimming.


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@George Love this tips

A trip to the sea is one of the best ways to relax and switch. Before you set off, pack your suitcase (thanks, cap). We know it isn't straightforward. Therefore, we have compiled a list of things that will make it easy to pack all the stuff.


Travel Documents

Take a photo of the documents and upload them to your phone or cloud storage - in case the originals are lost, copies will remain, and they can be printed or sent.


Passports and their photocopies

It would help if you had a regular passport. Sometimes, you need a valid visa - if you go to the sea abroad. Make photocopies of the first page of your passport and the visa page - you can carry them with you instead of a document so as not to lose the originals. 


Medical insurance

Insurance must be taken out before the trip: sometimes, it is needed even when applying for a visa. What kind of insurance to arrange, read in our material.



Check with your carrier about online check-in - this is a very convenient procedure that reduces time in queues on the spot. You receive a boarding pass in advance by filling in the required data on the carrier's website. Check if you need to print tickets afterward or show them from the smartphone screen.


Voucher or printed reservations

Guarantee that you can check into the hotel. When booking a hotel, a confirmation voucher can be sent by mail to yourself and forwarded to fellow travelers - you will always have access to it, even if the Internet and connection are lost.


Driver license

Don't forget your driver's license if you plan to rent a car. They must be international if the trip is overseas.



When choosing clothes, focus on the main pastime. If you spend more time at sea or by the pool, a couple of dresses and shorts with T-shirts will suffice. If there are excursions and trips to nature, you also need to take clothes suitable for such walks.


Road clothes set

Decide what you're going to do. It should be comfortable clothing made of light fabric you feel comfortable on the road.



We bathe in one, dry in the other. A unique cosmetic bag for a swimsuit will also come in handy; you can buy one in a lingerie store.


Pair of T-shirts and skirt/shorts

Choose versatile items that blend well, dry quickly, and don't wrinkle.



One set for each day.



To keep your socks from taking up space in your suitcase, roll them up and put them inside the shoes you take with you.



Light pajamas or a long T-shirt for comfortable sleep.


Long pants and a light jacket/jacket

For chilly evenings or a day trip to the mountains.



Shirt or blouse with long sleeves

In case you get burned and need to escape from the sun.


Clothing for a restaurant or a disco

In many hotels, thematic performances, animations, or dances are arranged in the evenings. It would help if you had something neat and intelligent, but not too much.


Beach Flip-flops

Flip-flops or flip-flops are needed for the beach, the pool, and sometimes to take a shower in the room.



Formal and weekend shoes, so as not to be ashamed to go to a bar (some are not allowed in flip flops) or to the terrace in a cafe.


Comfortable shoes for excursions

Worn-out sneakers or sneakers in which you can walk all day without fear of rubbing your feet.


Cap or hat

A cap, hat, or Panama hat will protect against sunstroke.



Not only a fashion accessory but also an irreplaceable thing that protects the eyes from bright light and ultraviolet radiation.


Hygiene items

Collect a separate cosmetic bag with hygiene products - it is more convenient to store all the tubes and jars in one place, so they do not hang around the suitcase. And it will also save your things if something spills along the way.


Toothbrushes and toothpaste

Everyone takes a brush, and the paste is in a large tube, one for all participants in the trip.


Shampoo, shower gel, washcloth, deodorant, tonic, or facial wash

Pour the liquid into small jars, and what you can take for everyone, take in a single copy. Remember that if any bottles travel in hand luggage, they must be less than 100 ml. By the way, if you go to an excellent hotel and there are bath accessories, you don’t need to drag some of this, and you can even take something with you as a keepsake. What can and cannot be taken from the hote?hoteldd here.



Better folding, which does not take up much space in hand luggage.


Antibacterial hand gel

It is convenient to carry with you, as it is not always possible to wash your hands on the way, and napkins run out quickly.



Check if your hotel provides towels. If yes, but yours out of your luggage! If you still want to take your own, take a microfiber towel: it is light and dries quickly.


Lenses and solutions for them

We take at least two pairs of spare lenses, as well as a small jar of the solution so that it is enough for the duration of the trip. Alternatively, buy a pack of one-day lenses.


Beach trivia


Sun protection

At least sunscreen, after-sun cream, and lip balm with SPF. How to choose the proper sun protection, read here.



To sunbathe. A towel is also suitable for this business, but if several people or a large company are traveling with you, it is better to take a light blanket (but not woolen!).



Go for the paperback one - it weighs less than a hardcover book. And if you plan to read the entire list of books for the summer, think about an e-book - why drag a whole library when you can download several volumes of your favorite authors at once and not worry that the reading has ended on the first day.


Water bottle/thermos

Great idea to avoid buying extra plastic bottles. And with a thermos, the water will always be cold - the most it is in the heat!


Playing cards

They take up little space in the backpack and guarantee a fun time on the beach.


Mask, fins, water slippers, air mattress

Take it with you if you do not want to spend money and buy these things on the beach.


Beach bag

It is convenient to wear to the beach - you will add everything according to the list above.


First aid kit

No one is immune to headaches, fever, or indigestion while on vacation. Therefore, collect proven tablets in your first-aid kit that is beyond doubt (why your first-aid kit is always better, we tell here). There are pharmacies everywhere, but finding an analog of Russian medicine is not always easy.



From indigestion, colds, runny nose, allergies, motion sickness, antipyretic, analgesic. Check that the names are well read and you know what each drug is from and what dosage.



Get a set of patches in different sizes and callus patches if you plan on walking a lot.


Sunburn remedy

Panthenol or "Rescuer" will do if you do not calculate the time in the sun and get burned.



Buy iodine or brilliant green in pencil - they won't spill in your luggage and won't ruin your things.


Eye and ear drops

There is a lot of dust everywhere, and seawater can stuff your ears, so put saving drops with you.


Personal medications

If you have specific allergies or asthma, medications should be on hand. This applies to those that are needed in an emergency and those pills that are taken constantly.



Put gadgets in waterproof cases and chargers in a separate bag so the wires do not bend.



A necessary thing: this is a connection, and a camera, and a player, and a flashlight, and a navigator, and a notepad for notes. Install valuable applications on the road, such as offline maps or a reader - everything you need is collected in the article.



To listen to music or audiobooks on the go.


Camera and memory card

If you think the camera in the phone is not enough, we advise you to take a small camera instead of heavy photographic equipment. Why burden yourself with extra weight on vacation?


Chargers and batteries

Check if all gadgets are charged and if all wires are working.


Powerbank (external battery)

To recharge your gadgets on the go. A small power bank with a capacity of 5000-10,000 mAh is suitable. Enough for one or two charges during the day.



There are 15 types of sockets in the world; for example, in India, Italy, Israel, and Cyprus, they differ. Familiarize yourself with the types of sockets in advance so as not to look for an adapter on the spot if you are unsure if your adapter will fit the sockets in the hotel.



How and where to store valuables on a trip on a sea holiday, we tell here.


Two cards

Preferably two different payment systems, such as Visa and Mastercard. In case of failure of one, it will be possible to use a spare. Remember to notify your bank if you are going abroad.



Remember: you never need to carry all your cash with you. Put the money in different places (of course, not in the luggage you will hand over!). For example, you can hide in a secret pocket of a backpack you take with you in hand luggage.



Take dollars or euros, or any other currency depending on your destination.


What to take a woman


Pareo or sundress

It is convenient to throw over a swimsuit to go to the beach or the pool.


A small bag

A small bag will be handy to add the necessary little things for a walk around the city.


Manicure set

Remember that neither a nail file, scissors, orezers in hand luggage will be allowed on the plane - put them in your suitcase.



A minimum of cosmetics, let the skin rest. Choose travel options for your favorite cream or perfume - they are more compact and take up less space in your cosmetic bag.


Funds for critical days

Take what suits you.


What to take a man


Razor and shaving foam

We put it in a suitcase.


Belt bag

It is smaller than a backpack. We hide everything necessary inside: phone, documents, keys, and money.Such a bagt is v, very convenient for boat trips, rides, and cycling trips.


What to take if you are traveling with children


Documents for a child

Birth certificate, consent to travel (to some countries), if the children are traveling with one parent, and a new passport (you can only enter a child in an old passport



In principle, the list of clothes at the beginning of our article is also suitable for children. Remember that the smaller the child, the faster he gets things dirty. Therefore, take additional sets of children's clothing, warm socks, tights for girls, and trousers for boys. Also, children burn faster in the sun, so they take light sweaters and shirts.


A toy

Favorite toy with which the child falls asleep or without which he refuses to leave the house.


Diapers and other necessary

In order not to lug a supply of diapers for the whole vacation, find out if the right ones are sold in the place where you are going. You will probably find some diapers, but if you have preferences, it is better to take care of them in advance.


Waterproof sheets or diapers

You can lay it in transport or on a bed in a hotel.


Baby food, bib, and bottle

Baby food for babies under two years old can be taken in hand luggage, but only in the amount needed for the flight's duration (even if the capacity is more than 100 ml). With a bib, clothes can be changed less often, and the bottle will come in handy to dilute the formula for feeding.


Baby cream

Moisturizing - after water procedures, anti-inflammatory - with skin irritation, protective - from moisture loss, wind, and sun.


Armlets or rubber band

To swim safely.


Pencils, sketchbook, coloring book

Consider your child's leisure time. We told in our article about the things that will entertain the child on a trip.


What to take in transport


Whether you are traveling by car, train, bus, or plane, take with you:


Paper tissues and wet wipes

An absolute must-have anytime, anywhere!


Travel set

An inflatable pillow, earplugs, and a sleep mask will protect your sleep in transport from bright light and noise and save you from a stiff neck.



In case the air conditioner will work to its fullest. Life hack: the blanket can then be used as a blanket to sunbathe on the beach.


Change of shoes

Cloth slippers to rest your feet.


Lollipops and snacks

Valuable to kill a worm.


Tablet with movies and games

To keep yourself and the kids busy on a long trip.


What not to take


Hair dryer and iron

If there is no hair dryer and iron in the room, you can ask for them at the reception. If you rent an apartment on the sea, you should ask the owners about their availability.

Umbrella (beach or rain)

A beach umbrella can be rented on the beach or bought locally, so you don't have to carry it in your hand luggage. And an umbrella from the rain at sea is unlikely to be helpful to you.



Check the laws of flying on drones where you are going (they are prohibited somewhere above the cities), as well as the rules for transporting quadrocopters on airplanes - we talk about all the nuances of using drones while traveling in the article.



You're going on vacation, not to work!


Expensive jewelry

Leave them at home if you don't want to constantly worry about your gold rings and earrings left in the room.


Warm clothes

Recheck the weather forecast and consider whether you need a warm sweater and jeans for the sea.


Evening dresses and stilettos

You can get by with sandals from the list of basic clothes and a short cocktail dress if you are planning parties in expensive restaurants and trips to discos.



So let's check again if everything is ready for the holidays

  • The documents
  • Money
  • Swimsuit and swimming trunks
  • Flip-flops and spare shoes
  • Clothing
  • Telephone
  • Camera
  • Chargers and adapter
  • Travel first aid kit
  • Travel set
  • Toothbrush
  • Bath accessories


The most important thing is to take a good mood on vacation. Rest will not be pleasant if you worry about things forgotten at home. Almost everything from the list above can be bought on the spot, so sit back and relax!



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@Grace We went on vacation to Greece and we forgot our chargers at home, now I'm checking this guide to be sure I've got everything

The birth of a baby is one of the most joyful and exciting events in the life of every family. Bemorepanda will tell you what gifts would be appropriate on the day of meeting a newborn or baby shower.

Baby shower and discharge from the maternity hospital is always a great holiday: for a mother, it is a long-awaited return home, and reunion with her loved ones. For the relatives, it is the first acquaintance with a new family member. What holiday is complete without gifts? The father of the child, as well as relatives and friends of the young mother, will have to show all their imagination to please the hero of the occasion with something genuinely original and, at the same time, practical. To help readers in the complex matter of choosing, we have prepared more than a hundred ideas of what to give mom and newborn for the baby shower and discharge from the hospital.

What to give for a baby shower

Any gifts related to caring for a child are welcome, but you should not forget about the mother herself either because, in the postpartum period, a woman also needs support and care.

Gifts for mom

1. Baby monitor

A compact electronic device makes it possible to look after a child at a considerable distance. With such a gadget, the mother can stay in touch with the newborn, no matter what room she is in. A more complex alternative would be a video baby monitor - for such a gift, the newly-made mother will also say “thank you” to you.

2. Photoshoot

Babies grow fast and change daily, so every moment with them is unique. A professional photo shoot will help you capture special moments. It can be a family shoot, where both parents and a baby are present in the frame, or an individual shoot of a newborn - a newborn photo session.

3. Vitamin complex

In the process of bearing a child and childbirth, a woman spends a lot of physical and mental resources; therefore, in the postpartum period, the female body needs to be restored more than ever. A complex of vitamins can be a practical gift, but it makes sense to find out in advance which vitamins a woman needs.

4. Blender

After six months, such a gift will help prepare cereals, mashed potatoes, and mousses for a growing baby. When choosing a blender, pay attention to the quality of grinding the product and give preference to silent models so that the device does not frighten the child with a loud sound.

5. Humidifier

A helpful device for creating and maintaining an optimal microclimate in the children's room. When choosing a humidifier as a gift for mom, it is essential to consider the following characteristics: safety, energy consumption, water tank volume, and noise level.

Gifts for wife

1. Family photo album

In the era of digital content, any analog media becomes a curiosity. But how nice it is to leaf through photo albums, remembering the main milestones in your family's life! The album will be a touching gift and help form a sweet family tradition: fill it with photo memories first with your wife, then with your children.

2. Blanket with sleeves

It will be nice to wrap yourself in such a blanket with a book and a mug of hot tea when you have free time, for example, while the baby is sleeping. Sleeved blankets come in various designs and colors, so you'll find the right option.

3. A set for creating a cast of the arms and legs of a child

Making a cast on a baby's hand or foot is a great way to capture and immortalize the precious moments of the first months of a baby's life and development. A sweet and touching gift that any mother will love.

4. Jewelry

It can be anything at the husband's discretion, such as an elegant pendant, a pair of earrings, or a ring with a precious stone. Jewelry as a gift for discharge from the hospital will be an unforgettable surprise and will remind your beloved of her femininity and beauty.

5. Curtains-blackout

The baby sleeps sensitively, so it is essential to neutralize any factors that may disturb his sleep as much as possible. Thick blackout curtains will help create a comfortable environment for sleeping at any time of the day. And if the baby sleeps well, the mother has more time to rest.

Gifts for a friend

1. Sling

Cloth made of fabric, designed to carry the baby on you. Slings are suitable because they allow you to unload your hands, but at the same time not part with the baby. Convenient for travel, which is especially true if your friend plans to be an active mother.

2. Wireless headphones

A technological gift that will come in handy for a young mother in a new status. With such headphones, it is convenient to rock the baby, retire for feeding, do household chores, turn on music, a lecture, or an audiobook.

3. Stroller bag

In such a bag, you can put napkins, spare diapers, a drinker, and everything that can come in handy outside the home. A practical accessory that is handy to take for a walk with a child.

4. Cozy pajamas

After childbirth, any woman experiences physical discomfort for some time. Cute homemade little things will help ease her feelings and bring comfort to her everyday life: soft flannel pajamas, a plaid, or soft slippers.

5. Fitball

A multifunctional gift that will be useful not only for the mom but also for the baby. Why might it be needed? Bend your fingers:

  • so that mom or dad can rock the baby while sitting on the football,
  • so that mom can do fitness right at home,
  • so that parents introduce the baby to the fitball - there are special exercises for babies.

Gift for maternity hospital discharge

Most often, gifts are given for discharge that is useful here and now, but it will not be shameful to share something that is not yet in demand but will be needed shortly, such as educational toys.

Gifts for a boy

1. Night light with a projector

Projections of animals may seem frightening to the little one, but a night light with an imitation of the starry sky is perfect. The kid will watch with great interest the movement of stars on the ceiling and walls of the room.

2. Teether

The accessory will not only relieve pain during teething but also contribute to developing fine motor skills and forming a correct bite in a child. When choosing a teether, it is essential to consider the material of manufacture. In this sense, silicone is optimal: it is safe, pleasant to the touch, and odorless.

3. Bath toys

Swimming is always more fun in the company of rubber ducks and colorful fish. The kid from such a gift will be delighted. An alternative option is a circle for newborns around the neck, which will help keep the baby afloat.

4. Toys over the crib

The device is a suspended structure with various toys that, when turned on, begin to rotate to a pleasant melody. The mobile is usually mounted above the crib or stroller. Such a toy entertains the baby and develops the skill of concentration. Choose tactile pastel colors made from sustainable materials.

5. A set of bibs

An indispensable thing during feeding, especially when the baby's teeth begin to cut. Pay attention to the quality of the material and, of course, to the prints. The shape is also essential - for example, bibs in the form of a bandana look pretty.

Gifts for a girl

1. Massage brush

This baby brush has soft bristles and a comfortable handle. A gentle massage of the child's head with this comb will improve blood circulation and stimulate the hair follicles, accelerating the growth of the girl's first hair.

2. A set of children's dishes

Regarding complementary foods, such a gift will find a use. The dishes should be durable, made of environmentally friendly materials, and attractive with a bright design.

3. Textile book

A colorful product made of soft, safe material will suit babies at 3-6 months of age. The book will help the child's fine motor skills and imagination and will last a long time.

4. Dreamcatcher

According to ancient Indian beliefs, the amulet protects the sleeper from illness and drives away bad dreams. You can make it yourself or buy it ready-made. The wicker decoration at the head of the baby's bed will look cute and original.

5. Comfort toy

Any separation from the mother, even a short one, can be stressful for the newborn. The comfort toy is designed to calm the baby when a woman needs to leave, for example, to the kitchen or the bathroom. To "activate" the toy, the mother must put it next to her while feeding the baby.

Other gift ideas for baby shower

Sleep cocoon

Car seat

Electric swing

Robot vacuum cleaner


Changing table

Organizer for small things


A set of towels

Set of children's bed linen

Busy board

Interactive educational math

Orthopedic pillow

Baby bottle

Floor puzzles


Linen for feeding

Bed canopy



A set of quality rattles

Bag chair

Yoga mat

Quartz lamp

Bright piggy bank with a thematic inscription

Decorative plate with metric

Baby scales

Baby care book


Portrait of mom and dad with a child made to order


Diaper set

Height meter

Smart speaker

A set of children's hygiene products

Stylish pacifiers


Bottle sterilizer

Festive PP cake

Thermos for baby food

Clothes with the baby zodiac sign

Warmer toy


Non-contact thermometer

Baby manicure set

Velcro diapers

A basket with dried fruits, marmalade, and other permitted sweets

Antistress coloring book


Nourishing baby cream

A set of soft wet wipes

Inflatable children's pool

Hat and socks set

Sea salt for bathing

Recipe book for children

Certificate for a spa or massage

Pillow letters with the name of the baby


Ergo backpack

Chair for babies

Soothing white noise toy

Pillow for feeding

Crib mattress

Award figurine "To the best mother."

Envelope for a newborn


Bath towel with a hood

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