THE BEER

Our

Beer

UNFILTERED, UNPASTEURIZED BEER, CONTAINING NO PRESERVATIVES!

THE DIFFERENCE BETWEEN THE LIVE BEER AND THE Ordinary ONE IS as much as commercial long-life fruit juice AND freshly squeezed ONE!

 

 

 

Beers that have been bottled without any additional processing for expiration date extension are called “live” beers. The name “live” refers to the preservation of the healthy substances contained in natural hops and malt. Live beer preserves their fresh taste and flavour.

Thanks to the huge fermentation tanks for live beer, the pub is now part of the brewery!

One could taste live beer only in a brewery a few years ago. Nowadays our equipment technology – mobile fermentation tanks – allows you to enjoy the natural flavour of living beer here and now.

Taste it and you will surely enjoy it!

Live beer

technology

Malt, hops and water are boiling together. The ready wort is decanted in fermentation tank and the yeast is added. Next seven days the liquid ferments and at the end there is so called “young beer”. It is decanted again in the mobile post-fermentation tank where it matures. After 21 days the live beer is ready and in the mobile tank it is delivered fresh directly to your table at AleHouse.

 

    

 

Quality

beer

Live beer is almost transparent. Filled in a mug it gives a sweaty glass effect. It has saturated amber color with a golden hue. Bubbles are rising from the bottom of the mug to the surface 15-20 minutes. This means that the carbon dioxide has dissolved completely. The foam is snow white and dense without large bubbles. When blown it bends, but does not disappear. These are signs of a quality beer! Cheers!

the live beer in alehouse is delivered by fifth ocean ltd. 

more information for the beer and contacts you can find at  

www.fifth-ocean.bg

Curious

facts

 

Once upon a time, in a land far, far away, there was an ocean called the Fifth Ocean… This Ocean was not an ordinary ocean but a very special one – it was an ocean full of beer. The beer was not simply any beer, it was live beer. A small house called Ale House lied on the shore near the ocean. The house was not an ordinary house; it was very special because it sheltered some very special people called live beer lovers. This is how this story unfolds to reveal you the secrets of the Ocean and its live beer, to tell you how the beer lovers spent their time brewing this very special and healthy drink, and how they made use of it.

A long, long time ago, long before our grandfathers were born, before the grandfathers of our grandfathers were born and even before Jesus Christ was born, in China people brew beer called “Kui”. In another ancient country called Mesopotamia, а 4000 years old ceramic tablet was found. The inscriptions on the tablet serve evidence that brewery was a highly respected and high-ranked profession. It also revealed that masters of brewery were women.

Women brewers from ancient Babylon were also priests. Goddesses Siris and Nimkasi were the patrons of beer. Live beer was used only at sacred ceremonies performed in temples. In 2100 B.C., Hammurabi who was the sixth king of Babylon enacted a law protecting beer lovers. Inn-keepers who served less beer than the standard measures in the city-state of Babylon faced death penalty – they were drowned. People in ancient Israel drank live beer from the times of King Saul and Kind David. Live beer was one of the foods which Noah took on his ark. Women from ancient Egypt fermented barley bread soaked in water to obtain a beverage similar to present day live beer. There are nearly 700 prescriptions listed in an ancient medical document dating back from around 1600 B.C. 100 of them contain the term “live beer”. Live beer is as old as civilization. It is part of the world history – from the times of ancient Egypt to the medieval monks and the temporary ban on beer in America.

Live beer was part of the everyday life of ordinary people. It was also a symbol of feasts, recovery and relaxation. Local pubs were both an escape and a social environment for many people.

Brewing truly flourished during the rise of Christianity. This is mainly due to the monasteries that took over the brewery of beer and improved its quality.

There are three Christian saints patronizing beer: St. Augustine, St. Lucas, and St. Nicholas, renowned as Santa Claus. It was mainly women who brewed beer even during the Middle Ages. Since cooking was predominantly women’s privilege, brewing beer was their duty, too. Beer was considered to be food and beverage at the same time. When monasteries discovered the best brewing techniques, women still used their old methods. The places where one could buy beer were indicated by chequered flags in England. In those times, apart from the clergy, only few could read and write and because of that, there are hardly any written signs left.

When the Archbishop of Canterbury Thomas Beckett went to France in 1150 to arrange the marriage of the French Princess to Henry II, he took several casks of English ALE as a gift. Free beer was served to tired worshippers and pilgrims in Winchester, England.

Nowadays, the terms ale and beer have interchangeable usage. However, ale which contained malt (made of barley), water and yeast was replaced by beer in the 15th century. It was brought from Flandria. Beer had a bitter taste because of the hops in it; however, hops played the role of a preservative. Until the first half of the 16th century brewing was mainly a family business with little commercial scope, yet beer was undoubtedly an essential part of daily nutrition. The maids of honour to Henry VII were served a gallon of beer for breakfast. When Queen Elisabeth traveled throughout the kingdom, she sent couriers entitled to test the quality of local ale. The Queen was delivered ale from London if the local ale was not up to Her requirements.

Shakespeare’s father was an ale taster. Tasters tested ale by pouring some little quantity of it on a bench. Then they sat on the bench and finished the rest of the drink. If there was sugar or any other additives in the beverage, tasters’ buckskins stuck on the bench in half an hour.

The credit for the invention of bottled ale goes to the dean of St. Paul College. The story goes that he went fishing, put some beer in a bottle, buried it to keep it cool, and then forgot about it. When he went back to his usual riverside spot, he found it – the cork had shot out but the fresh taste and the quality of the beer were still preserved.

European beer first arrived in America with Christopher Columbus\’ ships. On his last voyage to America in 1502 AD, Columbus found out that the natives of Central America made a first-rate brew of maize. His crew landed at Plymouth Rock instead of heading further south as previously planned mainly because the ship ran out of beer reserves.

At the end of the 17th century, the weekly allowance for pupils of all ages was two bottles a day. Beer was a good deal safer and more palatable than the available drinking water which was often drawn from polluted rivers.

Beer was also common in the workplace. When Benjamin Franklin went London in 1757 he recorded the daily beer consumption in a printing house which he visited. The employees each had a pint (570gr) before breakfast, a pint between breakfast and dinner, a pint at dinner, a pint at six o\’clock and a pint at the end of the working day.

By the early 20th century, technologies for producing the amber beverage had significantly changed. Breweries increasingly commercialized and this inevitably changed the taste and the quality of beer. This is why we breathed new life into living beer and created Ale House, to preserve the old traditions and to enjoy the taste of natural live beer which is an extremely healthy drink.