What Makes an 'Export' Beer Different from a Regular One?
When exploring the world of craft and commercial beers, you might come across the terms 'export' beers and regular beers, wondering if there's a significant difference between them. The answer largely depends on the brewery and the specific conditions of the beer's journey and production. In this article, we'll delve into the nuances that differentiate 'export' beers from their domestic counterparts.
The Brewing Process and Alcohol Content
A noteworthy distinction is the brewing process. Some breweries produce 'export' beers that are distinctly different from their regular offerings. A prime example is Guinness. Guinness Foreign Extra Stout, often considered an 'export' beer, is brewed distinctly from the standard Guinness Draught. The primary differences manifest in the alcohol content and the overall strength of the stout. Guinness Foreign Extra Stout is typically around 8.5% ABV (alcohol by volume) while Guinness Draught usually hovers around 4.2%, indicating that the former is indeed a stronger brew tailored for export markets.
Temperature Control and Pasteurization
Pasteurization is another factor that sets 'export' beers apart from regular ones. This process involves heating the beer to kill harmful microorganisms and extend its shelf life. A poignant example is the Coors Brewing Company, which has a distinct approach to its domestic and international beers. Coors does not pasteurize the beers it sells domestically, allowing for a fresher and crisper taste. However, the beers that Coors exports are typically pasteurized to enhance their stability during long international voyages. This touches on the importance of preserving the beer's quality for consumers far from home.
The Evolution of Beer Types
A historical perspective on the differences between the two can also provide insight. The concept of 'export' beers evolved from the need to cater to specific markets and climatic conditions. A classic example is the Indian Pale Ale (IPA). Initially crafted to meet the demands of British colonialists in India, the IPA was brewed with higher alcohol content, a greater amount of hops, and sometimes even sugar, to endure the long sea voyages and maintain its quality in the tropical climate. The regular Pale Ale, on the other hand, was produced for domestic consumption, often with different brewing techniques and a lower alcohol content.
The Impact of Export Requirements
The conditions under which these 'export' beers are produced can also influence their characteristics. Breweries often modify their recipes and brewing methods to account for the environmental and logistical challenges of exporting. For instance, higher alcohol content can help preserve beer during longer storage periods, while increased hop bitterness can enhance flavor and stability.
Conclusion
The distinction between an 'export' beer and a regular beer is multifaceted and can vary based on the brewery's specific practices and market demands. From different brewing processes to temperature control and pasteurization, these factors contribute to the unique qualities of 'export' beers. Understanding these nuances can help beer enthusiasts appreciate the diversity and complexity of the craft beer world, whether they are savoring a well-preserved export IPA or a fresher domestic ale.
Keywords: export beer, regular beer, beer brewing