A typical rural holiday - no extra decorations, the usual setting, but people celebrate, dance, sit all together at large tables. The surrounding landscape and the characters themselves are depicted rather modestly, discreetly, simply, only their behavior conveys an atmosphere of fun and joy. But this fun is true, sincere, real, like everything else in rural life.
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WuDong User Rating: 815 April 8, 2020
Beer Varieties
Ale (Ale) - beer obtained by fermentation at high temperatures, medium strength, intense light or amber color.
Barley Wine (Barley Wine) - barley wine, the most thick and strong ale.
Bitter (bitter) - the most common type of ale in the UK, characterized by a bitter taste and rich color, from amber to orange.
Blanch (blanche) - wheat-based beer, often with spices, not filtered, so muddy and sour, usually Belgian.
Bock (Bock) - German strong beer; even more catchy, called [Expand]
Double bock.
Gueuss (Gez) - Belgian beer obtained by mixing young and old varieties, bottled, as for champagne.
Kriek (scream) - wheat beer, in which cherries were soaked for several months. His success gave rise to the creation of compositions with raspberries, black currants and even with a banana. “Fruit” varieties are especially famous for Belgium.
Lager (lager) is a classic light (although in Germany there are several dark varieties). From the German "store", which probably should serve as a reminder of the need to keep the drink obtained by fermentation at low temperatures cool.
Lambik (lambic) - beer from "complex" malt (barley and wheat).
Pils (pils), pilsener or pilsner (in Germany) - high-quality beer with a high hop content. The name comes from the city of Pilsen, where the first ever light beer produced by fermentation at low temperatures was produced.
Porter (Porter) - beer obtained by fermentation at high temperatures, very dark, with a high content of hops. Especially popular among visitors to London pubs.
Rauschbier (Rauschbier) - light beer obtained by fermentation at low temperatures, with a smack of smoke formed when the malt is dried on a fire from conifers.
A typical rural holiday - no extra decorations, the usual setting, but people celebrate, dance, sit all together at large tables. The surrounding landscape and the characters themselves are depicted rather modestly, discreetly, simply, only their behavior conveys an atmosphere of fun and joy. But this fun is true, sincere, real, like everything else in rural life.
1
Beer Varieties
Ale (Ale) - beer obtained by fermentation at high temperatures, medium strength, intense light or amber color.
Barley Wine (Barley Wine) - barley wine, the most thick and strong ale.
Bitter (bitter) - the most common type of ale in the UK, characterized by a bitter taste and rich color, from amber to orange.
Blanch (blanche) - wheat-based beer, often with spices, not filtered, so muddy and sour, usually Belgian.
Bock (Bock) - German strong beer; even more catchy, called [Expand]
Gueuss (Gez) - Belgian beer obtained by mixing young and old varieties, bottled, as for champagne.
Kriek (scream) - wheat beer, in which cherries were soaked for several months. His success gave rise to the creation of compositions with raspberries, black currants and even with a banana. “Fruit” varieties are especially famous for Belgium.
Lager (lager) is a classic light (although in Germany there are several dark varieties). From the German "store", which probably should serve as a reminder of the need to keep the drink obtained by fermentation at low temperatures cool.
Lambik (lambic) - beer from "complex" malt (barley and wheat).
Pils (pils), pilsener or pilsner (in Germany) - high-quality beer with a high hop content. The name comes from the city of Pilsen, where the first ever light beer produced by fermentation at low temperatures was produced.
Porter (Porter) - beer obtained by fermentation at high temperatures, very dark, with a high content of hops. Especially popular among visitors to London pubs.
Rauschbier (Rauschbier) - light beer obtained by fermentation at low temperatures, with a smack of smoke formed when the malt is dried on a fire from conifers.
2