Blonde beer is the most common and popular type in the world. Its colour depends essentially on the use of pale malts during production, which are toasted and dried at low temperatures, without being roasted. This type is often associated with the classic lagers with a moderate alcohol content or with pils, which are obtained by low fermentation. Other styles, however, under the influence of craft brewers, are becoming more and more popular, offering high-fermenting expressions with a more or less intense golden colour, at times anything but simple and light. Blonde Ale, Bitter, IPA or Saison are just some of the many styles that contribute to the extraordinarily diverse beer scene.
Blonde beer is the most common and popular type in the world. Its colour depends essentially on the use of pale malts during production, which are toasted and dried at low temperatures, without being roasted. This type is often associated with the classic lagers with a moderate alcohol content or with pils, which are obtained by low fermentation. Other styles, however, under the influence of craft brewers, are becoming more and more popular, offering high-fermenting expressions with a more or less intense golden colour, at times anything but simple and light. Blonde Ale, Bitter, IPA or Saison are just some of the many styles that contribute to the extraordinarily diverse beer scene.
Recent studies have shown that blonde beer is one of the most consumed beverages in the world, with higher consumption rates than wine. What is it that makes this type so popular? Certainly the ease and immediacy of drinking it, its extraordinary popularity throughout the world, its low cost and its excellent gastronomic versatility. A large part of the population consumes it almost daily, although few people know that there are many different styles of production.
The common factor in all styles is the choice of the main raw material: barley malt, combined, depending on the case, with other cereals such as wheat, rice, maize or rye. In order to obtain the classic light colour, it is important that these cereals are dried at temperatures no higher than 85°C to prevent them from taking on a brownish colour and being loaded with overly toasted or roasted aromas.
The must obtained from these light-coloured cereals is placed in the brewing boiler with the addition of hops, which are responsible for the classic bitter aroma. At this point the producer, depending on the style he wants to produce, can choose to use either a low fermentation, i.e. at around 10°C using Saccharomyces carlsbergensis yeasts, or a high fermentation, at around 20°C using Saccharomyces cerevisiae yeasts. Other production processes can also influence the organoleptic profile of the final product: filtering, maturation in wood, pasteurisation and refermentation in the bottle are some examples.
For instance, Birrificio Civale's ales are made only from German barley malt and American hops, with a high fermentation process and possible ageing in wood. All the beers are filtered, but not pasteurised.
The range of beer varieties is very broad and diverse. One of the most significant variables is the method of production: the most common and widespread expressions, characterised by a good freshness and a contained alcoholic degree, are obtained from low fermentation, while the more craft versions are often produced with high fermentation, called Golden Ale, which are usually more intense and challenging.
Other significant variables depend on the quality and quantity of the hops, as well as the percentage of grain used. The higher the quantity of barley malt, the more full-bodied and intense the final result. In fact, barley substitutes, which can be used in Italy in percentages of no more than 40%, produce lighter expressions.
There are many different production styles. A few examples can provide a useful overview:
Today, it is increasingly easy to find blonde beers online, and consumption has changed rapidly. In the past in Italy it was consumed almost exclusively with pizza, while today the culture of food pairing is much more developed. The combination of pizza and blonde beer is still a staple, but consumers are increasingly attentive to enhancing the different styles through more unusual pairings.
This type of beer, especially in its low fermentation versions, is ideal for enjoying as an aperitif or after a meal. For this reason, following the German and Viennese tradition, it is increasingly common to drink it with savoury snacks such as olives, pretzels, crisps, popcorn, pickled vegetables and finger food. The glass used in this case is usually a long, tapered one, ideal for enhancing the soft white foam, or the classic Bavarian mug with a handle.
The hoppy and bitter aromas of IPAs are best enjoyed with slightly bitter foods such as artichokes, asparagus and livers; Bitter Ale is usually paired with fresh cheeses while the more intense Pale Ale can hold its own with roast poultry, cold cuts and first courses.
Regardless of your favourite styles and tastes, you can find the best blonde beers for sale online at Callmewine. Discover the fascinating and varied world of beer, and buy the right bottles for any occasion at the best prices on the web.