Anton Dreher, glorified himself and Vienna, the so-called "Viennese" beer. In its production, he used malt kilned at higher temperatures than just pale malt, so the beer had a darker color and full malt flavor. In fact, there were several "Viennese" beers - these are "Viennese light" (density 10-10.5%), "Viennese standing" (lager) - density 13-13.5% and "Viennese March" - density 14- 15.5% (from L. N. Simonov's book "Beer Brewing (factory and home), Kvass Brewing and Mead Brewing", 1898, these data are also confirmed by foreign sources). Of these beers, only the second, "Viennese lager," is listed as "Viennese" in the modern American Beer Judges Certification Program (BJCP) beer type guide.
In Tsarist Russia, "Viennese" beer, along with "Pilsen", "Bavarian", "Munich", "Table", "Black" and several others, was the most common of all the varieties produced. And, for the most part, in its "light" version. According to the "List of Factories and Plants in Russia" for 1910 published by Metsel and Co., this variety was brewed at least at 120 breweries. In the USSR, "Viennese" became predominant (perhaps because Vienna malt was easier to produce, as the temperature tolerance was wider). The relationship of beer varieties with the type of malt was then obvious - "Pilsen" beer was brewed on light ("Pilsen") malt, darker "Viennese" on "Viennese" malt and dark "Munich" beer on dark ("Munich") malt.
In 1927, the first Soviet standard for beer was adopted - OST 61-27. According to him, light beer was of two types, with uncomplicated names: "Light beer No. 1" (10.5% density for 2.9% strength by weight) and "Light beer No. 2" (11% for 2.9%). At the same time, the standard for brewing barley malt was adopted - OST 60-27, where light malt was also divided into two, with the same uncomplicated names - "Light malt No. 1" and "Light malt No. 2". The developers of the standards, of course, did not invent a bicycle, it is enough to look at the description of these same No. 1 and No. 2 (both for malt and beer - primarily for color) to see behind them "pilsen" and "vein" ;-)
So the color (in units used in the USSR - namely, cm 3 0.1 mol / dm 3 of iodine solution per 100 cm 3 of water) for "Light beer No. 1" was 0.6-1.5 units, and "Light beer No. 2" - 1.5-3.0. By the way, in the first Russian standard for beer - GOST R 51174-98, the concept of "dark beer" was introduced and dark beer with a density of 11% should have a color of 1.6-2.5, that is, it turns out that "Light beer No. 2 "(it is undoubtedly" Vienna ") according to this Russian GOST was semi-dark!
When preparing a new standard, it was proposed to return to the historical names - Pilsner malt - "Pilsen" beer, Vienna malt - "Viennese" beer, Munich malt - "Munich" beer (this is how beer varieties are called in N. Bulgakov's book "Techno-chemical control brewing production", 1936), but in the adopted OST NKPP 350-38 for beer and OST NKPP 338-38 for brewing barley malt, the names were as follows: Russian malt - "Russian" beer, Zhiguli malt - "Zhigulevskoe" beer, Ukrainian malt - "Ukrainian" beer, which is usually blamed on Mikoyan, who proposed to replace the "bourgeois" names ;-)
"Zhigulevskoe" beer according to this OST had 11% density for 2.8% of the fortress.
OST NKPP 338-38 for brewing barley malt made the following differences in "Russian" and "Zhiguli" malt - in color (no more than 0.25 versus 0.3-0.35 units), the presence of dark grains (in "Russian" they were not allowed, unlike "Zhiguli") and the time of saccharification (20 min. vs. 25 min.). At the same time, all types of malt were also divided into 2 grades according to their quality.
The color of the beer was as follows: "purely" light sort - "Moskovskoe" - 0.5-1.0 units (and this value was unchanged throughout the existence of the USSR), and "purely" dark "March" 4.0- 6.0 (and also did not change), and "Zhigulevskoye" - was located between them. Moreover, it is interesting to trace how its color changed over time.
| OST 350-38 | GOST 3473-46 | GOST 3473-53 | RTU RSFSR 197-61 | GOST 3473-69 | GOST 3473-78 |
| 1,0-2,0 | 1,0-2,0 | 1,0-2,0 | 0,8-2,0 | 0,8-2,0 | 0,6-2,0 |
The brewing textbooks of that time (for example: Maltsev P.M. "Technology and equipment of brewing", 1948) clearly indicate the difference between light "Rizhsky" and "Moscow" and not quite light "Zhigulevsky", which was explained by the use of malts of different color (although both malts used in these beers are pale). In the description of beer recipes of the 60s, the name "intermediate color malt" was used instead of "Russian" malt according to the old OST (which was in effect for quite a long time).
At the same time, already in GOST 3473-53, the following item was introduced:
"2. In order to achieve the standard color of Zhiguli beer in accordance with clause 7 of this standard, it is allowed to add burnt malt (burned malt) or burnt sugar (sugar color) to the mash before transferring it to filtration."
Obviously, by the 1950s, the color of Zhigulevsky began to slide towards lighter, which is explained by the widespread use of unmalted materials, which obviously did not add color to the beer (in the Note of GOST 3473-53 it is indicated: "1. For the manufacture of Zhigulevsky beer, it is allowed to use up to 15% of unmalted raw materials: flour from hulled and unhulled barley, milled barley, defatted corn flour (OST KZ SNK 347) and rice chaff").
In the 60s, the use of unmalted materials in Zhigulevsky reached its limit. So in Ukraine, in the mid-60s, up to 50% of "Zhigulevskoe" beer was brewed with a content of non-malt from 30% to 50% and with the obligatory addition of enzymes (Deinega F.D., Rabinovich S.D. "The brewing and non-alcoholic industry of the Ukrainian SSR for 50 years of Soviet power", 1967). It is not surprising that the minimum color of "Zhigulevskoe" in the new standards began to be reduced (in RTU RSFSR 197-61, the minimum value became 0.8 units), and the upper value was retained, leaving the possibility to manufacture "Zhigulevskoe" in the traditional way.
In OST 18-305-77 for brewing barley malt, it is said that malt, according to the method of preparation, is divided into two types: ordinary malt (light and dark) and special (caramel and brewer's burnt). That is, light malt is now alone. True, it was divided into two classes, but this division was already purely in quality (that is, high quality and not very good). However, it is interesting that the indicators of light malt of the 2nd class are very close to those of the former Viennese/Zhiguli malt - here both the color (0.4 versus 0.2 in the malt of the 1st class) and the resolution of the admixture of dark grains and the saccharification time of 25 minutes. against 20. That is, this is a kind of indirect recognition of Vienna / Zhiguli malt as simply a worsened version of light ;-)
After "Zhigulevskoe" beer began to be made only from truly light malt (since there was no other left), it lost all connection with the historical "Viennese". In the last Soviet GOST 3473-78, the minimum color value of "Zhigulevskoye" was already reduced to 0.6, but the upper value was again kept at the level of 2.0, leaving the opportunity to cook "Zhigulevskoye" as it was before - "semi-dark", but to get such a color, due to the absence of malt of the "Viennese" type, it was possible only by adding either roasted malts or burnt sugar, which brought Zhigulevskoe closer to its origins only in color, but not in character ... Although it remained possible to brew Zhigulevskoe only from "low-quality "light malt, which, oddly enough, would bring this beer closer to its fundamental principles. In GOST 3473-78, among other things, it was indicated that for "Zhigulevskoye" beer of "high quality" the fortress should be at least 3% alcohol by weight (3.75% by volume) - a modern trend towards a greater degree of fermentation has already been outlined.
In GOST 29294-92, for brewing barley malt, which formally belongs to the USSR, there is still malt of the 2nd class (along with the 1st class and "high quality" malt), which still has similar characteristics to the former "Viennese" .
In the Russian GOST R 51174-98, the names of varieties were abandoned, the concept of "semi-dark" beer was introduced, the strength values were increased (11% light beer should now have at least 4% alcohol by volume, semi-dark - 3.9%). Beer with the name "Zhigulevskoe", which was always brewed according to this GOST (with the rarest exception, for example, "Zhigulevskoe, semi-dark" from the Tagil plant) belonged to a light variety and, accordingly, had a color of 0.4-1.5 units. At the same time, there was a tendency towards a decrease in the density of this variety to 10% and an increase in strength to 4.7% (color at the same time often approached pale yellow). It is clear that such beer has nothing to do with the historical "Zhigulevskoe" (and even with "Zhigulevskoe" brewed in the late USSR), and the style of beer usually fits into the "American standard" and even "American light" lager (if you are guided by an authoritative classifier BJCP).
In my memory, the Soviet "Zhigulevskoye" actually had a slightly darker color compared to other light beers, but still, it was not so dark as to be classified as "semi-dark". But I drank beer mainly from Moscow breweries, perhaps in the provinces one could also find a darker "Zhigulevskoye" ...
Nowadays, on many labels of "Zhigulevskoye" they write that it is brewed according to Soviet GOSTs, or even according to the recipe of the 36th or 38th year, but it is clear that it has nothing to do with that Zhigulevsky. Although in our time, when any malt is available (including "Viennese"), nothing prevents breweries (and even more so minibreweries) from brewing a truly "historical" "Zhigulevskoye" - on "Viennese" malt, dark amber in color and not much fermented. But despite the fact that there are many supposedly "historical" varieties on the market, in fact these are just new labels for all the same "standard American lagers".
In conclusion, I will give a list of beers that were produced in the 60s using Vienna / Zhiguli malt (in brackets it is indicated - "s" - light malt, "p" - Zhiguli malt, "t" - dark malt): "Kazan "(s or n), Kramatorskoe (n + t), Light" (n + t), Leningradskoye (p), Lvovskoe (p), Lvov Golden (n + t), " Magadanskoe" (p + t), "Refreshing" (p), "Ostankino" (p + t), "Romenskoe festive" (s or n + t), "Samarskoe" (s or s), "Senchu" (p ), "Table" (n), "Taiga" (s or n + t), "Chernomorskoye" (n + t), "Jubilee" (s or n). Of these, Kazanskoe and Samarskoe would have been drawn to the modern style "Viennese lager", although they could also be brewed from light malt, their density was 14%. The Senchu variety was, so to speak, the "ideal" Zhigulevskoe - its recipe and manufacturing technology completely repeated Zhigulevskoe, but if it were pure malt (unmalted materials were not used in this variety).
History of brewing in the USSR
The official date of birth of the Soviet (although more precisely the RSFSR, the USSR was created a little later) brewing can be considered the date of February 3, 1922, when the decree “On the excise tax on beer, honey, kvass and fruit and artificial mineral waters". This time coincided with the expansion of the NEP, when some freedom was given to private enterprise, expressed in the fact that, in addition to the nationalized breweries, quite a few rented ones appeared, usually by former owners and brewers. What kind of beer was brewed at that time? The same varieties as before the revolution. 
These are pro-German brands - "Bavarian", dark "Munich", "Kulmbach", "Export", strong "Bock". These are Austrian and Czech brands (the Czech Republic, before the 1st World War was part of Austria-Hungary) - "Viennese" (on "Viennese" malt), "Bohemian", classic "Pilsen" and its denser, "export" versions ( "Extra-Pilsen"). 
In the traditions of English brewing, they brewed a dark, dense Porter and a light Pel-Ale. It was very popular (most likely because of its low density, and therefore low-cost) - "Table", dark "March" (formed under the influence of both Austrian and German brewing), some independent Russian brands have also survived (although they arose under the influence of Western European brewing) - “Cabinet”, “Double Golden Label”. 
The only primordially Russian type of beer is "Black" (as well as its version - "Black Velvet"). This type of beer was not fully fermented (as well as traditional Russian kvass), it had a very low strength at high density and such beer was almost unknown in Europe. 
By the end of the 1920s, the New Economic Policy began to be curtailed, private traders were squeezed out of the brewing industry, the first OST for beer was introduced (OST 61-27), which was mandatory only for large state-owned factories (while it did not prohibit brewing other varieties). According to this OST, it was proposed to produce 4 types of beer - "Light No. 1" - close to the Pilsner style, "Light No. 2" - close to Viennese, "Dark" - close to Munich and "Black" - traditionally Russian, fermented with top yeast (with density of 13% had a strength of 1% alcohol, like kvass). 
By the mid-1930s, active work was underway on new OSTs, they wanted to expand the varietal variety, moreover towards Western European traditional brands (“Vienna”, “Pilzenskoe”, “Munich”). By the way, the main thing in determining the style of beer was malt - for "Pilsensky" beer they used light "Pilsensky" malt, for "Viennese" - more roasted and therefore darker "Viennese", for "Munich" - dark "Munich" malt. 
Water was also taken into account - for Pilzensky it had to be especially soft, for Munich it was more rigid. But as a result, beer under other names was included in the OST, which is usually associated with a well-known legend - about the victory of the beer "Venskoye" of the Zhigulevskiy plant in the beer competition at VDNKh and Mikoyan's proposal to use the name of the plant - "Zhigulevskoye" instead of the "bourgeois" name "Venskoye". ". 
Be that as it may, they renamed both malt and beer. Malt began to be divided according to color into three types - “Russian” (formerly “Pilsensky”), “Zhigulevsky” (former “Viennese”), Ukrainian (former “Munich”), and the beer was renamed accordingly - into “Russian”, “Zhigulevskoe ”, “Ukrainian”. Variety "Extra-Pilsen" was renamed "Moscow". The names were given in honor of the largest state-owned factories - "Zhigulevskoye" - the Zhiguli plant in Kuibyshev (Samara), "Russian" - the Rostov-on-Don plant, "Moskovskoye" - Moscow plants, "Ukrainian" - plants in Odessa and Kharkov, "Leningradskoye" (a dense variety in the style of a side and even a double side) - factories in Leningrad. Other varieties were also included in OST 350-38, under their old name (since there was nothing “bourgeois” in their name) - these are Porter, March, Caramel (heir to Black). These 8 varieties (with some changes) existed until the collapse of the USSR (and some survived), so I will dwell on them in more detail. 
"Zhigulevskoye" (11% density) - in the style of "Viennese" - more roasted malt gave a deep amber color, the taste was more malty than hoppy. 
"Russian" (12%) - in the style of "Pilsen" - as light as possible, well hopped. 
Moskovskoye (13%) - also based on Pilsner malt, but denser and even more hoppy. 
"Leningradskoe" (18%) - an elite dense and strong light variety. 
"Caramel" (11% density, 1.5% alcohol) - this dark unfermented beer was recommended even for children and nursing mothers. It was not stable and had to be pasteurized. 
"Martovskoe" (14.5%) is a dark beer, and both dark malts and especially roasted "Viennese" could be used. 
"Ukrainian" is a dark beer with a deep taste of malts. 
"Porter" - fermented according to the English tradition by top fermentation, a very dense, heavily hopped beer with wine and caramel flavors. 
By 1936, all factories switched to brewing these particular types of beer. Although they still brewed "Velvet" - a dense dark beer, new varieties were also being developed, primarily "elite". 
By 1939, the Moscow top grade" (eighteen%), 
"Capital" (19%) - this light variety became the strongest (and after the war, when the density value was increased to 23% and the most dense) variety in the USSR. 
"Kievskoye" is a sort of beer with wheat malt, although bottom (lager) fermentation. 
A variety in the style of ale was also developed, but the beginning of World War II stopped all work in this direction. 
Already in 1944, after the liberation of Riga, the “Rizhskoye” variety was put into production, which duplicated “Russian” and replaced this variety in GOST 3478-46 (now Riga was not a “bourgeois” city and the name “Rizhskoye” can be was to be used). 
The rest of the varieties were preserved in GOST (only Leningradskoye became heavier up to 20% density, and Porter began to be fermented by bottom fermentation). Since that time (with rare exceptions) all beer in the USSR was produced using bottom fermentation technology (lagern 
The restoration of the economy destroyed by the war began. During the 30s, the production of beer in the USSR increased 3 times, but in 1946 it was less than half of the production in 1940. Most of the beer was sold on tap (as before the war, although in the Russian Empire it was the other way around), there was little bottled beer, and the Baltics were in the lead in this business. The main volume of beer fell on the Zhigulevskoye variety, in some cases it occupied up to 90% of the total volume of beer produced. 
Serious changes occurred only during the Khrushchev "thaw". At that time, various administrative and economic subordinations were carried out in the country, instead of GOST for beer, republican standards were introduced, which greatly increased the number of Soviet beer varieties. Many large factories introduced their own VTU (temporary TU) and began to brew "branded" varieties (unfortunately, this was not practiced for long). The quantitative diversity far exceeded a hundred varieties (except for the RSFSR, there were especially many varieties in the Ukrainian SSR, BSSR, the Baltic republics, they usually bore the names of republics, historical regions, capitals and cities with brewing traditions). At the same time, unmalted materials began to be introduced in brewing to a very wide extent (which, by the way, made it possible to create different flavor profiles - barley, rice, corn, soy, wheat, various types of sugar - became an integral part of the Soviet beer recipe). In the late 50s, early 60s, factories for the production of enzyme preparations(in Zaporozhye and Lvov), which made it possible to increase the amount of unmalted products used up to 30-50% (primarily in Zhigulevsky). In the mid-60s, half of Zhigulevsky beer in the Ukrainian SSR was produced with the amount of unmalted raw materials from 30 to 50%. 
I will dwell on the most interesting varieties that began to be produced at that time. "Taiga" and "Magadanskoe" were produced using an extract of needles, and the Estonian "Kadaka" with juniper, "Pereyaslavskoe" and "Romenskoe festive" - with honey, and "Lyubitelskoe" - with 50% unmalted wheat. Some plants were real "generators" of new varieties. Under the leadership of G.P. Dyumler, Isetskoe was created at the Isetsky plant (the German “bock” served as the prototype, although according to Soviet tradition this beer contains 30% of unmalted products - rice and sugar), this variety is still brewed. "Uralskoye" is a dense, dark and vinous beer. "Sverdlovskoye" is a highly attenuated light beer - the forerunner of those beers that we now drink. 
In the USSR, they tried to ferment beer completely, but the technologies of that time (primarily the yeast races used) did not allow this, so with the same initial density, Soviet beer varieties are always less strong than modern ones (and this, with very long periods of fermenting Soviet beer, up to 100 days at Stolichny). In Moscow, the pre-revolutionary “Double Golden Label” was revived under the name “Double Golden”, a little later they began to brew dense light “Our Mark” and “Moskvoretskoye”, dense dark “Ostankino”. Khamovniki brewed "Legkoye" - at 14% density, 1.5% alcohol - beer in the traditional Russian style of unfermented kvass. 
In Ukraine, the Lviv plant (with several versions of the Lvovsky), Kiev plants (several versions of the Kiev) and some others stood out. The Baltics remained the last island of pure malt beer, several varieties of it were brewed there (for example, the Senchu variety, in fact, repeated the Zhigulevsky recipe, but only from pure malt), throughout the Union, the only mass pure malt variety was Rizhskoe. But to replace the "Rizhsky" already closer to the 70s, they began to introduce "Slavic". 
In the USSR, many varieties of both light and dark beer were brewed, the density varied from very light varieties (8-9% density) - "Table", "Summer", "Light" to beer with a density of 20% and above - "Leningradskoe" , Porter, Stolichnoye (23%), Dizhalus (21%), Chisinau. From the mid-60s, bottled beer already began to prevail over draft beer, beer was usually not pasteurized, its durability was around 7 days, but often did not reach 3 days (breweries could afford it, beer was not stale on the shelves). From the latest GOSTs for malt, “Zhigulevskiy” (“Viennese”) malt disappeared and “Zhigulevskoye” lost its “Viennese” character, and due to a significant amount of unmalted products and a reduction in fermentation time to 14 or even 11 days, the variety turned into the most unassuming . 
In the 70s, such famous brands beer, many of which have survived to this day as - "Admiralteyskoye", "Don Cossack", "Petrovskoye", "Barley Ear", "Klinskoye". Varieties "Lyubitelskoye" and "Stolichnoye" (not to be confused with varieties brewed in the 60s) continued the trend towards heavily attenuated modern varieties. In the 80s, new varieties continued to constantly appear (oddly enough, but the anti-alcohol campaign of 1985 even stimulated their appearance, especially low-alcohol ones), there were especially many of them by the 90th, although many of these varieties can already be attributed to the period of independence of the republics former USSR. At that time, such well-known brands as Tverskoye, Bouquet of Chuvashia, Vityaz, Chernigovskoye appeared, but another conversation is needed about this ... 
In total, during the existence of the USSR (from 1922 to 1991), about 350 types of beer were brewed 
Zhiguli beer is the same integral attribute of the era of developed socialism, like condensed milk in tin cans, doctor's sausage, Indian tea with elephant. This sort of light beer was considered the standard of brewing products due to its rich, slightly bitter taste and thick malty aroma.
Zhigulevskoe was drunk in beer halls and restaurants, in bathhouses, at home and at beer kiosks on tap. Today, the main intoxicating drink of the times of the USSR is remembered with warm feelings and nostalgia for another quality product lost forever.
The most sought-after Soviet product is Zhigulevsky's product brewery located in Samara and operating to this day. The company was founded in 1881 by the Austrian hereditary brewer Alfred Filippovich von Vakano and soon became one of the largest suppliers of foamy drink, selling its products throughout Russia. The brewery produced draft beer of the Viennese and Viennese table varieties according to old Austrian recipes.
The history of "Zhigulevskoe" beer began in 1935, when, by order of the People's Commissariat of Food Industry, the plant began to produce branded drinks under various names. Zhigulevskoye, Moskovskoye, Rizhskoye, Rossiyskoye, Ukrainskoye - all these varieties of hop product became recognizable and appreciated by more than one generation of Soviet people.
But only Zhigulevsky belonged to the people's love, since it was sold everywhere (in glass containers or on tap), it was inexpensive (25 kopecks per bottle) and was always fresh.
Beer was produced in accordance with GOST, introduced in 1938, and was of the highest quality. Following the Samara brewery Zhigulevskoye, more than 700 enterprises located throughout the USSR began to brew.
The production standard was the same, so the products of the breweries had identical characteristics - a rich malty taste of a Viennese lager with hints of hops.
The composition and strength of the drink
Zhigulevskoe is a bottom-fermented lager beer. The golden-amber color of the drink was given by Vienna malt, which was dried at higher temperatures than other varieties. The drink turned out to be bright not only in color, but also in taste.
The production technology of Soviet beer involved the use of only natural ingredients composed of:
- water;
- barley malt;
- barley;
- hops.
Insignificant use of unmalted raw materials was allowed: wheat, corn, rice. The extractivity of the initial wort was 11%. The output was an amber-colored product with a strength of 4% vol. with a pronounced malty aroma.
"Zhigulevskoye" unfiltered beer was stored for 3-5 days, then gradually began to change its taste and give a cloudy sediment. Therefore, they always tried to buy beer fresh and drink it immediately after purchase.
Types of "Zhigulevskoe" beer
From 1935 to 1987, there was only one type of Zhigulevsky, but with the advent of "perestroika" and the further collapse of the Soviet Union, the situation began to change.
First, “Zhigulevskoye Special” appeared, which was no longer produced according to GOST, but according to TU, and then the demanded beer began to be brewed by a variety of enterprises using various technologies. Gradually, the brand lost its authenticity, and with it such a recognizable taste of "live" Viennese beer.
In different years, different varieties of products with a similar name were produced:
Today, the historical "Zhigulevskoye" is produced only in Samara. The brewery, which was founded by an enterprising Austrian, not only continues to exist, but also improves, introducing new technologies.
Connoisseurs say that the taste of the drink is the same, only it is problematic to find it in free sale. One plant on the Volga is not able to satisfy the needs of all connoisseurs of the foamy drink living in Russia and neighboring countries.
However, there is a way out. You can brew beer yourself. All it takes is desire, patience and time. Brewing skills are welcome.
How to brew beer at home
The simplest recipe for making a Soviet foamy drink is aimed at beginner brewers who do not have special equipment.
However, some devices still have to be acquired. To produce beer at home from the times of the USSR, you will need a wooden keg for soaking malt and a large vat (pan) for brewing wort.
All dishes must be sterile, otherwise there is a risk of getting instead of a fragrant drink. Hands before the brewing process (and in the process) are thoroughly washed to exclude the possibility of pathogenic microflora entering the wort. Components for making a foamy drink can be purchased at specialized stores.
Required Ingredients:
- bottled or spring water - 20 l;
- barley malt - 1 bucket with a capacity of 5 liters;
- hops - 6 glasses;
- salt - 10 g;
- yeast (diluted) - 300 ml.
Cooking "Zhigulevskoe" is carried out in several stages:
Fresh home-bottled beer is good for drinking within 3 days. The drink prepared by one's own hands is distinguished by a mild hoppy taste with a characteristic bitterness, persistent foam and the absence of preservatives and taste improvers.
It is natural and useful product, which, when used in moderation, allows you to saturate the body beneficial substances and vitamins.
Soviet beer... For some reason, "Zhigulevskoye" and only "Zhigulevskoye" appear immediately, as if there was nothing else. But Soviet beer was by no means limited to this variety, and it did not come to all the well-known Zhiguli at once. I would like to slightly open some pages of the history of beer in the USSR.
After the civil war, factories and plants, including breweries, began to be restored, this happened especially rapidly during the NEP period, when many breweries were leased out. What kinds of beer were brewed at that time? In general, the same as before the revolution. If you look at the labels of those years (although bottled beer was then produced in very limited quantities), then these are "Viennese" (and "Viennese, tafelbier"), "Munich", "Pilsen", less often "Bohemian", "Bavarian", "Extra -Pilsen" and "Pilsen Export", "Kulmbach" (named after their place of origin), as well as "Velvet" (and "Black Velvet"), "Bok-Bir", "Double Gold Label", "Cabinet", "Amateur", "March", "Juniper", "Experimental No. 2" (obviously there was also "Experimental No. 1"), "Porter" (and "Highest English Porter"), "Pel-Ale", "Table" ( and "Canteen No. 2"), "Light", "Black", "Export". Rarely, but beer was called by the place of production - "Pskovskoye", "Primorskoye" or by the name of the manufacturer's plant - "Severyanin", and beer with the original name - "Ribis" was also rare. What can you say about this beer? "Viennese" - beer brewed on Viennese malt, slightly roasted, therefore it has an amber or even bronze color, malty taste. In Germany, this variety was brewed dense and aged longer, so the Oktorberfest variety appeared, which is drunk at the beer festival of the same name in Munich. In the USSR, on the contrary, they brewed a lighter, table version (which could even be called "Viennese, tafelbier" - "table", as can be seen from the label above), while the dense version of the Viennese was cooked darker and was called "March". "Munich" - brewed with dark Munich malt - this is a fairly dense dark beer with a rich caramel flavor. "Pilzenskoe" - the famous beer from the Czech Pilsen - light golden, filtered to a shine, well hopped. "Export" - this style of beer was brewed dense and well attenuated so that it had good "strength" for transportation (for export). "Bok-beer" is a German variety with a long history, well-aged, with a very high density, and therefore a fortress. Porter is a famous English beer that has been around for 300 years. Brewed from dark and roasted malts and roasted barley. Very dense, rich, rich and strong (in Russia and the USSR this variety was strongly influenced by the Russian imperial stout - even denser and stronger, which means it was more dense and strong in relation to the founders of this genre, the British, one of the variants of porter is and was called - "Extra Double Stout"). "Juniper" seems to have been a prototype of "Taiga" and "Magadan" with pine needles. As you can see, not only bottom-fermented beer (lagers) was brewed, but also top-fermented beer, including Pel-el. As you can see, most of the varieties came to us from Germany, the Czech Republic, Austria and England. But "Black" in the old encyclopedias is called the Russian variety.
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By the end of the 1920s, the NEP began to be phased out, and the state became increasingly important in the economy. The first standards were introduced, for beer it was OST 61-27, which was put into effect on January 1, 1928. According to this all-Union standard, beer was brewed in 4 varieties:
"Pale Beer No. 1" (density 10.5%, ABV 2.9% wt.) was characterized by a pronounced hop flavor
"Light beer No. 2" (11% by 2.9%) - a combination of malt and hop flavors
"Dark beer" (12% to 3%) - a pronounced malt flavor (taste of dark malts, that is, caramel)
"Light beer" No. 1 and No. 2 differed, judging by the color of the malt used - No. 1 - light (Pilsen), No. 2 - darker (Viennese). "Dark" beer was brewed with dark "Munich" malt. "Black beer" - top-fermented (the previous ones were bottom-fermented, that is, lagers) - had a strength of only 1% at 13% density. "Black beer" was a kind of kvass and differed from it in raw materials (barley, not a mixture of barley and rye) and the absence of lactic acid fermentation. The fermentation itself went on for 3 days (and for lager varieties, the minimum aging period in the cellar was 3 weeks), that is, like kvass. Beer in the OST was described as a fermented malt drink with hops, barley was offered as the main raw material, although the use of wheat malt or rice chaff was temporarily allowed (up to 25%). It was allowed to brew special beers with a density of over 15%. The next OST 4778-32 did not introduce anything fundamentally new.
| OST 61-27 | |||
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Radical changes took place in 1936. There is a legend that the beer "Venskoye" from the Zhiguli plant from Kuibyshev won at the agricultural exhibition in Moscow. And Anastas Mikoyan, who was in charge of the food industry at that time, asked why your beer has such a "bourgeois" name? Let's rename it after your plant to "Zhigulevskoye"! (There is a version of the story that Mikoyan would have been at the Zhiguli brewery and he really liked the beer "Viennese" and he offered to arrange its production at other breweries under the name "Zhigulevskoye"). Both versions are somewhat doubtful, active work was carried out on expanding the range and the new OST, and it was planned to expand it precisely due to the "bourgeois" varieties, but as a result, "Viennese" really became "Zhigulevskiy", and at the same time other "bourgeois" varieties were renamed - " Pilzenskoye became Russian, Munich became Ukrainian and Extra-Pilsen became Moscow. Leningrad, "Moskovskoye" - the brewery of Moscow, "Zhigulevskoye" - the Zhiguli brewery in Kuibyshev, "Russian" - the Rostov plant Zarya and "Ukrainian" in honor of the plants in Kharkov "New Bavaria" and the city of Odessa. Probably these the renamings were included in OST NKPP 8391-238 (I still can’t find it, it’s not even in the RSL) and finally fixed in OST NKPP 350-38.Not only beer was renamed, but also malt - light Pilsner malt began to be called Russian ( eat in variant where it is called Moscow), Vienna malt was renamed respectively Zhiguli, and dark Munich malt Ukrainian. These names were included in OST NKPP 357-38 for malt.
According to OST NKPP 350-38 brewed:
"Zhigulevskoe" - light, bottom-fermented, 11% density, the fortress is not lower than 2.5% alc. (hereinafter - by weight, the value by volume, which is used now, is more by a quarter). "Zhiguli" ("Viennese") malt was used, which had a slightly higher drying temperature and therefore had a darker color. In addition to malt and hops, it was allowed to use up to 15% of unmalted raw materials (hulled barley, defatted corn, soft wheat, rice chaff) and the beer had to have a slightly pronounced hop taste (as the heir to Vienna, the taste had to be more malty than hoppy) - hops were added 175 grams per 1 hl. finished beer. Exposure in the basement - not less than 16 days.
The remaining light varieties were brewed from "Russian" ("Pilsen") malt.
"Russian" - light, bottom-fermented, 12% density, 3.2% alc., aging in the basement - not less than 30 days and should have had a strongly pronounced hop taste (as the heir to "Pilsensky") - hops were added 260 grams per 1 ch.
"Moscow" - light, bottom-fermented, 13% density, 3.3% alc., aging in the basement - not less than 30 days and should have had a pronounced hop taste and aroma - hops 360-400 gr. The recipe provides for the addition of 4.5 kg. rice slices per 1 ch. beer. "Extra Pilsen" - probably the Czech version of the German "Export" beer - denser, stronger and hopped (for "export" - that is, a long haul) and "Moskovskoe" got the same features.
"Leningrad" - light, bottom-fermented, 18% density, 5% alc., exposure in the basement - not less than 45 days, the composition should have been 3.3 kg. sugar per 1 tsp. beer, and have a winey and strongly pronounced hop taste (450 g of hops per 1 hl.). The prototype probably served as a beer "Bok-beer" and even rather a double bock type "Salvator" - dense, aged, strong (hence the wine) and quite hoppy.
"Ukrainian" - dark, bottom-fermented (brewed from "Ukrainian" ("Munich") malt), 13% density, 3.2% alc., aging in the cellar - at least 30 days, and should have had a pronounced malt flavor (like the "Munich" tastes of dark malts should have been felt). Hops were added 160 g per 1 hl.
"March" - dark, bottom-fermented, 14.5% density, 3.8% alc., cellar aging - at least 30 days, slightly sweet taste with a strong malt aroma (caramel - from dark malts), hops 200 g. The variety also belonged to the Viennese style, as it was brewed with Viennese (Zhiguli) malt, but with an even darker version. This and subsequent varieties did not have a "bourgeois" character in the name and were not renamed.
"Porter" - dark, top-fermented, 20% density, 5% alc., cellar aging - at least 60 days and another 10 days in bottles, should have had a malt aroma and hop bitterness (hops were added 450 g per 1 hl .). Unlike modern porter, at that time they still used the traditional technology of top fermentation (ale) for this style. And according to tradition, the taste was distinguished by the richest aroma of dark malts, while the beer was well hopped.
"Caramel" - also dark and top-fermented, 11% density, not more than 1.5% alc., aging in the basement - at least 3-4 days. In the composition - 4.5 kg. sugar and 0.1 kg. sugar color per 1 hl. beer, hops 100 g. Must have sweet taste, lack of wort flavor and malty aroma. This is the heir to "Black" and a kind of barley kvass with sugar color.
| OST NKPP 350-38 | |||
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In addition to the above varieties, beer "Polyarnoye", "Soyuznoye", "Volzhskoye", "Stolichnoye" and "Moskovskoye, the highest grade" was produced, indicating OST NKPP 350-38. There is no information about Soyuznoye, and Polyarnoye was a clone of Moskovsky and because of this it was discontinued before the war. "Stolichnoye" (at that time - density 19%) and "Moskovskoye, the highest grade" (density 18%) began to be brewed in 1939.
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After the war, the state all-Union standard for beer was adopted - GOST 3473-46. In fact, he repeated his predecessor, OST 350-38, but the following changes were made to the varieties: "Russian" was replaced by "Rizhskoye" (since Riga ceased to be a "bourgeois" city, this variety began to be brewed as early as 1944), and the density of "Leningradsky" increased from 18 to 20%. The terms of exposure in the basement have also changed somewhat - at Zhigulevsky up to 21 days, at Rizhsky and Moskovsky up to 42 days, at Leningradsky up to 90 days. The mention of bottom and top fermentation has disappeared. Probably the widespread use of captured German equipment finally fixed the production of exclusively lagers in the USSR (although later the Velvet variety, at some plants, was still fermented with top yeast).
| GOST 3473-46 | |||
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Next GOST 3473-53. Variety "Caramel" was replaced by "Velvet" - density 12%, fortress not higher than 2.5% alc. by wt. In its manufacture, sugar was also used, as well as special yeast - not fermenting sucrose. The organoleptic characteristics of the varieties have changed somewhat and are as follows:
"Zhigulevskoye" - pronounced hop flavor
"Rizhskoye" - strongly pronounced hop flavor
"Moscow" - strongly pronounced hop taste and aroma
"Leningradskoye" - wine flavor
"Ukrainian" - a pronounced taste and aroma of dark malt
"March" - slightly sweet taste and pronounced malty aroma
"Porter" - malt flavor and wine flavor
"Velvet" - sweet taste and malty aroma.
Also, "Summer" meets this GOST.
| GOST 3473-53 | |||
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Since the end of the 50s, instead of GOST, they began to use republican specifications. The first in Russia was RTU RSFSR 197-57, then RTU RSFSR 197-61 - we will consider it, since the range of varieties has grown significantly. 8 varieties from the previous GOST have been retained, and the following have been added:
"Refreshing" (light, density not less than 8%, strength not less than 1.8% wt., exposure not less than 14 days) - hop taste and weak hop aroma
"Kazan" (light, 14%, 3.9%, 60) - hop taste and aroma - development of a plant in Kazan
"Double Golden" (light, 15%, 4.2%, 60) - specific malt flavor and hop aroma
"Nevskoe" (light, 15%, 4%, 60) - hop aroma, pleasant bitterness and mild wine flavor
"Isetskoe" (light, 16%, 5%, 50) - light wine aftertaste, hop taste and aroma - development of the Iset plant in Sverdlovsk
"Stolichnoe" (light, 23%, 7%, 100) - sweetish taste with wine aftertaste and hop aroma
"Light" (dark, 14%, no more than 2%, 16) - sweet-malty taste and slightly pronounced hop aroma
"Ostankinskoye" (dark, 17%, 4.5%, 45) - mild taste and malty aroma - development of the Ostankino plant in Moscow
"Samarskoye" (light, 14.5%, 4.5%, 60) - a pronounced hop taste and aroma with a slight wine tinge
"Taiga" (dark, 12%, 3.2%, 20) - mild hop taste with a subtle flavor of coniferous extract
"Magadanskoe" - (dark, 13%, 3.5%, 16) weakly pronounced hop taste with a subtle aftertaste and aroma of elfin needles.
The varieties "Rizhskoye original", "Moscow original", "Leningradskoye original" were also added - they differed from the usual "Rizhskoye", "Moscow" and "Leningradskoye" by using only the highest quality raw materials, more hops and longer fermentation. For the manufacture of beer, depending on the recipe, barley brewing malt, colored barley malt and unmalted materials were used: barley flour, rice flour or rice chaff, defatted corn flour; sugar (including glucose), hops and water. And for varieties "Samarskoye" - soy flour, "Taiga" - coniferous extract, "Magadan" - infusion of elfin.
I will dwell on some varieties, especially since I have already drunk some of them, although in much more modern versions. "Capital" - I often see in books an indication that the strongest beer in the USSR was "Leningrad". This is not so, the strongest (and densest) beer was Stolichnoye! Before the war, it had a density of 19%, after the war - 23%. Perhaps his heir was the beer "Gubernatorskoe", which was brewed in Irkutsk in our time. With a fortress of 9.4% vol. (this is only half a percent more than 7% by weight of that Stolichny) beer was easy to drink, had a wine-malt taste and quickly fell down. Tasty and merciless :-) "Light" - how did you manage to get only 2% alcohol with a density of 14%? Thanks to a kind of "ice" technology, the fermentation temperature was lowered from 5-6 to 1 degree already on the 5th day of fermentation, kept for another 2 days, then the yeast was removed with a separator and sent for fermentation. Alcohol, in this mode, did not have time to ferment. "Isetskoye" - developed at the Isetsky brewery, in the then Sverdlovsk, the prototype was bock style beer. Some factories continue to brew it to this day. The taste is dense, malty, slightly winey, while moderately strong. "Double Golden" is an elite variety with pre-revolutionary roots. Also distinguished by a dense malt flavor with little alcohol noticeable. "Ostankinskoe" - a dense dark beer developed at the Ostankino plant. In my time it was distinguished by caramel and wine taste. "Taiga" - should have had an interesting coniferous aftertaste, but the modern version I drank practically did not have it. Varieties "Kazanskoye", "Magadanskoye", "Samarskoye" were obviously named after the factories of the respective cities, "Nevskoye" was developed at the Leningrad breweries. Non-alcoholic beer at that time it was not released, but it was replaced by a very light variety "Refreshing". In addition to "Isetskoe" (and a high-quality version - "Isetskoe, original"), the Sverdlovsk brewery developed recipes for "Sverdlovsk" - 12% by 3.6% - a light beer with a pronounced hop taste and aroma and a high degree of fermentation and "Uralskoye" - 18% to 6.5% - dark beer with a predominance of malt taste harmoniously associated with hop bitterness and the taste of wine (and a high-quality version - "Ural, original"). These varieties are not listed in the RTU, although it may appear on the labels. I note that with the indication of RTU 197, the Yantarnoye variety was also brewed, which had a density of 11% (and the high-quality version of Amber, original). The Yurga brewery brewed Special and Souvenir beer, the Rostov brewery Zarya brewed Lvovskoye, which is popular in Ukraine. Also, branded varieties were brewed at the Ardon brewery ("Pikantnoe"), Astrakhan ("Astrakhan" and "Astrakhan, white"), Votkinsk ("Votkinskoye", Irkutsk ("Irkutsk"), Krasnodar ("Kubanskoye"), Nalchiksky ("Vostok ", "Queen of the Fields", "Original"), Novosibirsk ("Novosibirsk"), Ordzhonikidzovsky ("Ossetian"), Orenburg ("Orenburg"), Partizansky ("Primorskoye"), Penza ("Penza"), Pskov (" Pskovskoe"), Saransk ("Mordovskoe"), Saratov ("Saratovskoe"), Sochi ("Sochi, original"), Cheboksary No. 2 ("Chuvashskoe"), Ufa ("Ufimskoe"), Khabarovsk breweries ("Vostochnoe", "Khabarovskoye"), Sakhalin breweries ("Sakhalinskoye"), Bashkir breweries ("Bashkirskoye"), Stavropol breweries ("Kavkazskoye", "Pyatigorskoye"). In addition to the "original" versions (Zhigulevskoye, original was also produced), there were also "anniversary" - "Zhigulevskoe, jubilee", "Isetskoe, jubilee", "Riga, jubilee".
| RTU RSFSR 197-61 and others. | |||
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In the late 60s, GOST 3473-69 was re-adopted. The types of beer in it correspond to GOST 53 years - these are Zhigulevskoye, Rizhskoye, Moscowskoye, Leningradskoye, Ukrainian, March, Porter, Velvet. In GOST 3473-78, the list of varieties has not been changed. A much more extensive range of varieties is given in the Russian republican standard. So, in particular, in RST RSFSR 230-84 the following varieties are given (for new ones I give their characteristics and for all the features inherent in this variety): light beer:
"Russian" (10%, 2.7%) - with hop taste and aroma with pleasant hop bitterness
"Slavyanskoye" (12%, 3.6%, developed at the Moscow Brewery) - with hop taste and aroma combined with hop bitterness
"Admiralteyskoye" (12%, 3.5%) - with a pronounced hop taste, with pleasant hop bitterness and hop aroma
"Don Cossack" (14%, 3.9%) - with pleasant hop bitterness and hop aroma
"Nizhegorodskoye" (16%, 4.8%, developed at the Gorky Volga brewery) - with a hop flavor with a touch of caramel in the aroma
"Our brand" (18%, 5.3%, developed at the Badaev brewery for the 50th anniversary of Soviet power) - with a pronounced hop aroma and wine flavor
"Norilskoye" (10%, 2.7%) - with hop taste and aroma
"Klinskoe" (11%, 3%, developed at the Klin brewery) - with a taste of pleasant hop bitterness
"Petrovskoe" (14%, 3.6%) - with a pronounced taste and aroma of hops.
Light original beer:
"Riga original" - with hop taste, pleasant hop bitterness and hop aroma
"Moscow original" - with a strongly pronounced hop taste and hop aroma
"Leningrad original" - with a hop taste and aroma with a wine flavor.
Light specialty beer:
"Kazan" - with hop taste and aroma
"Samarskoye" - with a pronounced hop taste and aroma, with a slight wine tinge
"Nevskoe" - with a hop aroma, pleasant bitterness and a mild wine flavor
"Double golden" - with a specific malt flavor and hop aroma
"Isetskoye" - with hop taste and aroma, with a slight wine flavor
"Festive" (17%, 5.5%) - with hop taste, pleasant hop bitterness
"Jubilee" (17%, 5.3%) - with hop taste, pleasant bitterness and wine flavor
"Moskvoretskoye" (17%, 5%, developed at the Moskvoretsky brewery) - with a hop flavor, pleasant bitterness combined with a wine flavor.
Dark beer:
"Ostankinskoye" - mild taste and malty aroma
"Ladoga" (14%, 3.8%) - taste and aroma of hops with a touch of caramel malt
"Novgorod" (16%, 4.2%) - with a hop flavor with a touch of caramel malt in the aroma
Ossetian "Iriston" (18%, 3%) - with a mild taste of a fermented malt drink, with a pleasant hop taste, with a touch of caramel in the aroma.
I already drank most of these varieties (though later, in the mid-late 80s, and mainly in the early-mid 90s). I will especially note "Admiralteyskoye" and "Slavyanskoye" - classic sorts of light beer like Pilsner, with a noticeable hop bitterness. "Petrovskoye", "Donskoye Cossack" - quite dense (with a density almost like that of the sides), but not at all strong beers (with a strength like that of a pilsner) - in my opinion a very successful combination that gives power of taste with ease of drinking, similar varieties these are by far my favorite of the light beers. "Moskvoretskoe", "Nasha Marka" - dense, rich, malty and slightly vinous with an acceptable level of alcohol. "Russian" is a very light and watery beer to quench your thirst in the heat. "Klinskoye" - a variation on the theme of "Zhigulevskoye", but with rice, giving a special softness of taste. Of the "original" varieties of saws, only "Moskovskoe, original" was drunk, and it made an indelible impression precisely with its highest quality, which really distinguishes it from the background of mass varieties. The low-alcohol variety "Svetloe" (9%) was brewed according to the RST RSFSR 230-71 (and later) and had a hop taste and a pleasant hop bitterness. At the same time, the variety "Barley Ear" (11%) became popular - cheap beer with a large amount of unmalted barley (brewed according to TU 18-6-15-79), and in Moscow - "Stolichnoye" (12%, TU 18-6 -10-78 - not to be confused with the old "Capital"). It was brewed mainly by the new Moscow brewery (now Ochakovo) and it already had a high-quality clean taste. "Amateur" (12%, TU 18-6-12-79) - "low-carbohydrate" - that is, well-fermented. For the Moscow Olympics"80, the first Soviet canned beer "Golden Ring" was brewed.
Initially, the term "Zhigulevskoe beer" was used to refer not to a specific variety, but to all products of the Zhiguli brewery in Samara, founded by an Austrian entrepreneur in 1881. The very same legendary drink in those days was called "Viennese beer". At the end of the 19th century, no one imagined that a few decades later this variety would account for 80% of all beer consumption in the USSR.
History reference
It is not known for certain how "Viennese" beer became "Zhigulevskoye", but there are two legends about this:
- In 1934, one of the party bosses (almost Mikoyan himself) visited the production and expressed dissatisfaction with the foreign name of such a delicious and popular beer.
- "Viennese" won the all-Union competition and in honor of this received an honorary renaming.
Be that as it may, the official history of Zhigulevsky beer dates back to 1935. In fairness, it must be said that at the same time, other products of the Samara brewery appeared on the market: varieties "Ukrainian" (formerly "Munich"), "Rizhskoe" (formerly "Pilzenskoe"), "Moskovskoe", "Russkoe" and others, but they did not become so popular and famous.
Samara Brewery - the cradle of Zhiguli beer The history of the plant is full of ups and downs: in 1914, at the very peak of popularity and success, the production had to be mothballed due to the dry law that came into force, and in 1918 the authorities of the Soviet Union nationalized the brewery. After another 4 years, the sons of the first European owner managed to rent the family inheritance and set up the production of beer according to traditional recipes.
Samara Brewery is proud of its history The very word "Zhiguli" means a mountain range on the banks of the Volga near Samara. In honor of this hill, not only beer is named, but also the brand of the Soviet (and then Russian) car. As for the etymology of the name, everything is not simple here: the “Zhiguli” mountains began to be called only after the geographical reform of Catherine II, before that they were Shelekhmetsky or Maiden, and apparently, the name was borrowed from the small village of Zhiguli. But the name of the village was probably given by one of the inhabitants, nicknamed Zhegulya - that is, "a dark-haired, cunning, fidgety person."
Taste
The original Zhigulevskoye was less bitter than modern pale varieties, and if you remember the history of its appearance, we can assume that the Viennese lager was taken as the basis. No caramel or fruit tones were traced in the bouquet; rather, the taste of "Viennese" (and then "Zhigulevskoye") was saturated with aromas of hops and malt.
Soviet classic Zhiguli beer production technology
In 1938, a single GOST was introduced for the production of Zhigulevsky, so despite the fact that the famous beer was produced at more than 700 enterprises, the taste remained unchanged. The technology involved the use of four main components: water, barley malt, barley and hops (175-200 g per 1 hl of beer), however, a small (up to 15%) content of unmalted additives was allowed: corn, wheat, rice chaff. According to the standards of that time, the density of the wort had to be at least 11%, and the strength of the finished drink - at least 2.8%. The result was a light, bottom-fermented beer.
In 1987, the Special Zhigulevskoe variety appeared on the market, the recipe of which was regulated not by GOST, but by TU, after the collapse of the USSR, the standard established by the state was removed. In 1992, the Samara Brewery attempted to register the Zhigulevskoye trademark, but the popularity of the name turned out to be so great that already in 2000 the trademark registration was canceled by a court decision. Today "Zhigulevskoye" can be deservedly called a national brand.
In Russia and the CIS countries, there are many Zhiguli, but often these varieties have nothing in common except for the name with the classic recipe. The strength of this beer easily varies from 3 to 7.2 degrees, and the density of the wort - from 8 to 16%. Any craft (home) brewer has the right to invent a new variety, add even such exotic ingredients as blackcurrant, petunia and fennel, and call the result of the experiment “Zhigulevskiy”. Due to the lack of standardization and one owner, the brand is gradually "degenerating".
Interestingly, the favorite beer of Soviet citizens has not conquered Britain: attempts to bring the variety outside the CIS have not yet been successful, but some marketers are confident in the prospects for expanding the market.
Modern version Notable Manufacturers
"Baltic". "Zhigulevskoe" became the first product in the brewery's line, strength - 4.0%, density - 10%.
JSC "Zhigulevskoe pivo", Samara. "Cradle" of "Zhigulevskoe". The strength of the variety is 4.5%.
JSC "Pivkombinat Balakovsky" Density 11%, fortress 4.0%.
