啤酒是怎樣煉成的？

【啤酒是怎樣煉成的？一文睇清常見啤酒種類】

個個都飲啤酒，唔通個個都識飲啤酒咩？到底啤酒除咗顏色上嘅不同，仲有咩分別？事實上，使用唔同發酵方式及原料釀造，啤酒可以千變萬化，味道都差天共地。所以要搵出最啱自己嘅啤酒口味，先學識分清楚啤酒種類喇！

原來！啤酒種類取決於發酵方式。
啤酒嘅主要成份包括酵母、水、啤酒花及麥芽為主。能夠衍生出唔同口味，則取決於唔同嘅發酵溫度、方式同酵母，以及額外添加嘅原料。


接下來就為大家介紹各式各樣嘅啤酒款式~~

Lager（拉格）

Lager 可以話喺市面上最常見嘅啤酒種類。Lager以「下層發酵法」製作，發酵溫度較低，因此發酵時間亦較長。採用 Lager 方式釀製嘅啤酒味道較清新，原料的味道比較突出，容易入口，保存期限都相對長。因為符合大多數人的口味，Lager亦是市面上最常見的啤酒，初嚐啤酒嘅朋友好容易就接觸到同埋入坑！

Stout（司陶特）

Stout 大家未必熟悉，但「健力士」就一定聽過，健力士啤酒就係以Stout聞名，亦即係常見嘅黑啤。顏色之所以呈深啡色，主要原因係由烘焙過嘅麥芽釀製而成，口味亦因此帶點煙燻、咖啡或巧克力等味道，入口較厚身，味道濃烈。初初試就未必會喜歡，不過一旦愛上黑啤嘅性格，就返到轉頭！

Wheat（小麥啤酒 ）

小麥啤酒可以話喺啤酒界的新寵兒，帶有豐富花果香及柑橘類香氣，簡單易飲，有啲仲帶有微微甜度，真喺男女通殺！小麥啤酒普遍稱為白啤，因為加入咗小麥而令酒身帶有微微白色，細分仲可以分為：德式小麥啤酒 (Weissbier)及比利時小麥啤酒 (Witbier)，兩種的風格都是低苦味、清爽、且帶有香料味，容易入口又怕啤酒苦味嘅朋友必選！。 

Altbier（德國老啤酒）

Altbier 係一種混合型啤酒，使用 Ale（愛爾酵母）嘅發酵溫度，並加入拉格啤酒（Lager）嘅低溫熟成程序。Altbier 酒精含量通常為 4.7% 至 4.9%。酒體呈琥珀、古銅色，泡沫堅實。苦味雖然高，但麥芽香氣十分豐富，鐘意德國啤嘅朋友絕對不容錯過。

Pilsner（皮爾森式啤酒）

源自於德國嘅 Pilsner 採用「下層發酵法」，酒精濃度不高。酒體呈清澈金黃色，口感純淨，帶有薩茲酒花（Saaz）嘅香氣及明顯麥香，入口會感受到豐富的氣泡感及甘苦味。

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Hakushika History

Hakushika History (白鹿)

“Hakushika,” which literally means “white deer,” is the subject of an old Chinese legend. According to this legend, the Tang Emperor Hsuan-Tsung who ruled from 712-756 and is known as the longest reigning emperor during the culture rich Tang Dynasty, found a white deer one day wandering in his palace gardens. Seeing that this rare and beautiful animal was adorned with a bronze medal indicating that the animal was 1000 years old, the Emperor recognized this as an auspicious sign symbolizing a long and prosperous life.

The Japanese, who have traditionally adopted the Chinese images and legends of the deer also regard the white deer as a sign of longevity. As such, we chose Hakushika as our brand to represent both our long history as well as the future ahead of us.

Kuromatsu Brand (黑松)

Kuromatsu, which literally means “black pine,” is a symbol the Japanese have adopted to represent longevity. In Japanese art, the black pine and deer image are popular to strongly represent the image of long life and prosperity.

In traditional Japanese sake branding, it was common to adopt two brand names: a main brand name and a second brand name. Hakushika is our main brand name and Kuromatsu is our second brand name. Today, we use the Kuromatsu name on some premium class products.

 

Hakushika Concept

The Hakushika brand represents good taste, quality and a sense of tradition. As the leading sake brewer in Nishinomiya, famed throughout Japan for its “miyamizu”, water reputed to be the best for making sake, we are dedicated to producing the finest.

 

We believe that a little luxury, such as a nice sake with a delicious meal, can enrich the life. As in traditional Japanese aesthetics, we believe that the beauty of an excellent sake is in both its subtleties and its appearance of clean simplicity which conceal the tedious care and attention we put into each bottle.

 

Nishinomiya (西宮市)

Nishinomiya, which is located in the “Nada area” between Osaka and Kobe, was long famed for its quality water, access to choice rice and location near the ocean. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662.
And now, Hakushika is known as one of Japan’s leading sake brews and enjoys increasing popularity as the sake best suited to match the nearly limitless range of Japanese cuisine. Abroad, more discerning sake fans appreciate Hakushika sake not only as a pleasant accompaniment to sushi but also for its own merits.

 

Good Rice, Good Water, Good Price

Sake X Seafood

Sake And Sashimi

Sake•Umami

Why Sake?

Surrounded by seas blessed with a rich diversity of marine life, seafood has always been at the heart of Japan’s food culture and like the culinary techniques used to prepare it, the flavors of sake have evolved to match.

It may be common practice to pair seafood with white wine and or light red wines, but in fact, it is sake that provides the best match.

Recent studies have revealed that the iron and sulphuric acid (an antioxidant) present in many wines can cause and even amplify fishy aromas. Sake contains no such antioxidants, and iron levels are close to zero, but sake’s real trump card is that it is high in amino acids, which can enhance the umami in seafood. 

Fermentation is the Secret.

Umami is the most important element of Sake flavour. Amino acids are the basis of this umami, and Sake contains many times more amino acids than beer or wine. The sake rice does not originally contain these acids, but rather produces them in great quantities in the complex and unique fermentation process used to brew Sake. The volume of amino acids influences the strength of the Sake’s flavour. This in turn enhances the flavours of food with which it is shared, helping to make meals even more delicious.

Yamagata Prefecture

Chiyokotobuki Toraya located in Yamagata prefecture, a remote, snowy province on the Japan Sea coast, has emerged as one of Japan’s premier sake-producing regions, its sake beloved for its aromtic, clean, smooth profile. All sakes are recognized as geographic indication which they produce sake with local rice, Dewa Sansan, Miyama Nishiki, Dewa no Sato, etc. With the best climate (cold and snowy) and environment, they continue to produce high quality sake and now recognized overseas.
Its entrepreneurship can be traced back to 1696, and its history is quite long. The riverside of the brewery is surrounded by mountains on the four sides, the west side is a mountain with a height of 1980 meters, and the north side is the area of Saga with the melting of the mountains. Such a rich source of water creates rice, water and climate suitable for winemaking. Thanks to the unique environment in the local area, Chiyokotobuki Toraya has been rooted in the local community since its establishment, and adheres to the principle of quality first, and continues to work hard to promote Japanese wine culture.

Enjoy the pairing

Yellowtail(Hamachi)

Yellowtail is quite oily and have some texture, it is great to match with sake with a bit fruity taste to create that palate balance. Chiyokotobuki Toraya no Toranoko Junmai Daiginjo is a masterpiece from Chiyokotobuki, using “Henpei polishing”(Flat polishing) to bring out much more rice flavor. This junmai daiginjo brings fruity flavors of honeydew melon, green apple. The mild sweetness and acidity is pair well with yellowtail.

Salmon

Salmon is slightly oily with a clean finish. Salmon sashimi is best with a sake that clean, slightly fruity, medium-bodied ginjo. Chiyokotobuki Tokubetsu Junmai Dewanosato has fruity aroma and smooth finishing. When paired with the Salmon—the sake’s mild sweetness matches that of the oil taste of the Salmon and provide counterpoint.

Fluke (Hirame)

Fluke has a firm texture and less oily. It’s a deep-sea fish and have a refreshing and elastic texture. It is good to pair with light, fragrant, elegant sake. Chiyokotobuki Kosui Junmai Daiginjo was brewed with 48% polishing rate Miyamanishiki rice made in Yamagata. Fruity aroma and clean taste with great rice flavor. Good match with Hirami such bit fruity and less oily sashimi.

Toro (Tuna)

Toro have unique taste and delicious oily lines. An exceptional part of toro is going to be soft pink together with vibrant white colored lines.
For this oily tuna part, match with a full bodied sake that accentuates the oils in the fish. Chiyokotobuki Toraya Junmai Ginjo Genshu is undiluted sake (genshu), it have rich and powerful of flavor and aroma, with a slightly spicy and finishes dry. A touch of dry and spicy can really support toro’s fat.

More Sake

Be a HOMEtender

Staycation means...

Summer… is all about sunshine, seeing new things and vacation! But, when the pandemic is here, vacation became Staycation. While on Staycation, let’s get chill and learn to be a HOMEtender with these amazing and straightforward cocktail recipes!

Make yourself a cocktail, Netflix on, Enjoy!

Bartending at home is not as difficult as you think. As long as you prepare the base and some simple ingredients, an excellent cocktail can be easily made. We have prepared a few good sets for you, so you can make your own cocktail with the least effort.

Here are FIVE cocktail recipes, from the simplest one to recipes created by professional bartenders. Serve yourself a cocktail, relax, and enjoy!

1. Heart of Asia

“Heart of Asia”, as the name said, has a plateful of Asian ingredients.

Backed up with Umenoyado Yuzu Shu

an excellent yuzu-infused sake – Yuzu and sake are both traditional

and remarkable ingredients f rom Japan.

Red dragon f ruit is f reshly pressed

and mix with the delicate and citrus Old Tom gin,

sweetened with homemade lemongrass honey,

touch up with a few sprays of Pandan leaf infused gin.

A rich and layered cocktail is created.

INGREDIENTS

Haymay’s Old Tom Gin

Umenoyado Yuzu Shu

Homemade Lemon Grass Honey

Fresh Lemon Juice

Fresh Red Dragon Fruit

Old Tom Gin based Pandan

45ML
30ML
30ML
10ML
1/4 PC
FEW SPRAY

2. Roasty Plum Fashioned

Umeshu is a homemade drink, which every family has there own recipe

and pass it from generation to generation

From grandmother to mother, 

From mother to the kids, 

and to the kids kids.

Just like Umeshu, 

Old fashioned is a popular and classic cocktail and 

also continue passing on to the next generation, 

adding on the Japanese image mixture in this cocktail.

INGREDIENTS

Evan williams 1783 small batch kentucky straight bourbon whiskey
The Choya Single Year
Houji Chai Tea Liqueur
Cranberry juice
Honey syrup
Garnich With Mint, Orange peel cherry

30ML
20ML
10ML
10ML
5ML
Slightly

3. Green Hornet

 

 

Name: Green Hornets
Bartender: Jason Lui (Assistant Head Mixologist from SKYE, the Park Lane Hotel)

 

INGREDIENTS

Higa Zanpa White Awamori 

Hayman london dry gin

Suze liqueur

Vanilla Syrup

Matcha

30ML
20ML
10ML
10ML
30ML

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JS161203
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4. Martini

1. Add all ingredients to a mixing glass, and stir well.

2. Strain into a chilled Martini glass.

3. Snap over the oils from lemon zest and garnish with a green olive for the best of both.

“Shaken, not stirred” is a catchphrase of Ian Fleming’s fictional British Secret Service agent James Bond and describes his preference for the preparation of his martini cocktail. The classic dry gin martini is iconic and the world’s most famous cocktail, made of gin, vermouth, and an olive or lemon garnish is a truly classic cocktail. However, for those who prefer a hint more sweetness, a perfect martini uses equal amounts of sweet and dry vermouth. Finally, a dirty martini includes a splash of olive brine for a saltier, more savoury taste.

INGREDIENTS

Hayman’s London Dry Gin

Guerin French Vermouth Dry White

Orange Bitters

50ML
10ML
1 DASH

5. Catmurai Premixed-Cocktail

Premixed by a famous bartender. The spirit of the bartender is passed by adding an ice to the drink.

  • Catmurai Cocktail Black Old Fashioned

With the aged Bourbon whiskey as base spirit, adding herbal liqueur, vermouth and orange bitters. Full of fruitiness and refreshing.

  • Catmurai Cocktail Shiso Old Fashioned

With the aged Bourbon whiskey as base spirit, adding Shiso plum liqueur, orange bitters and present a summer sensation.

  • Catmurai Cocktail Chestnut Old Fashioned

With the aged Bourbon whiskey as base spirit, adding chestnut liqueur, ginger liqueur and various bitters. Resulting a sweet and complex palate.

 Simply Fill a glass with ice cube and pour in Catmurai, then serve a twist of orange peel. its the simplest way to enjoy the master piece.

INGREDIENTS

Catmurai Cocktail

Icu Cube

Orange Peel

 

50ML
4-5 CUBES
FEW

Mix Your Match!

GIN’s Fever

3D render of a wooden table looking out to a defocussed room interior

Gin 's Fever

Gin has always been a popular drink since the 17th century, but in the past few years, we have seen a gin renaissance. As stated in The Telegraph in June 2017, the Wine and Spirit Trade Association reported that in the past year over 43 million bottles of gin have been sold across UK. With this increase, we have seen more than double the number of gin brands being sold between 2010 and 2016.

Innovative Approach of Craft Gin

Traditionally, gin is created by pot-distilling fermented grain mash from barley and/or other grains, then redistilling that solution with flavouring botanicals. The aromatic compounds are extracted from the botanicals to flavour the gin — giving it a rich, diverse and colourful flavour. The primary botanical that is used to flavour gin is juniper berries (Juniperus communis).


Craft gin distillers have been experimenting with a wide range of botanicals including lemon and bitter orange peel, spices, anise, angelica root and seed, liquorice root, orris root cinnamon, lime peel, almond, grapefruit peel, saffron, and coriander. The beverages that craft gin distilleries are creating have helped to renew interest in gin amongst consumers.

Taste Gin with 3 ways

Gin & Tonic

 

The legendary combination of gin and tonic water has been delighting drinkers since the 1700s, when it was invented by British colonialists in India. Malaria posed a major health threat in this region, so doctors often prescribed quinine – a liquid that acts as an antimalarial. But quinine had a bitter, unpleasant taste, so people took to mixing it with gin, sugar, lime, and water to improve its flavour. And thus tonic water (made of water, quinine, and sugar) was born, paired with delicious gin.

 

 

Gin Martini
 

“Shaken, not stirred” is a catchphrase of Ian Fleming’s fictional British Secret Service agent James Bond and describes his preference for the preparation of his martini cocktail. The classic dry gin martini is iconic and the world’s most famous cocktail, made of gin, vermouth, and an olive or lemon garnish is a truly classic cocktail. However, for those who prefer a hint more sweetness, a perfect martini uses equal amounts of sweet and dry vermouth. Finally, a dirty martini includes a splash of olive brine for a saltier, more savoury taste.

Neat, On Rock?
 

You can drink your gin straight or with ice cube and that might be the best way to enjoy gin. Naturally, to enjoy a spirit Straight it must be of good quality – there’s nothing worse than nasty, bitter. 


A good quality gin like Perfume Tree Gin have the sumptuous and refreshing aromas, achieving the ultimate harmony and balance of complex flavour. Inspired botanicals from the heritage of Hong Kong are harmoniously coupled with classically recognised gin tones to create the sumptuous and refreshing aromas of Perfume Trees Gin.


Or there’s Two moons Signature Dry Gin, which is  a light, delicate balance of crisp citruses with floral berries, sweet nuts and mellow roots in this gin, perfectly fused to create a mesmerizing adventure on your palate.

Hong Kong Craft Gin Set with special price is launched. It is the best way to understand the terroir and aromas that truly represent Hong Kong, Try the Hong Kong Craft Gin for a sensory journey down the memory lane of our beloved city.

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What is Chateau?

Discovery Chateau

What is Chateau?

Chateau is a French word means “castle” or “country house”, but it has a much more complex meaning in wine.
It is a common word seen on the label of many Bordeaux wines and French wines. Especially in Bordeaux, it refers to a wine-producing estate, which is normally a combination of vineyards, cellars and any buildings on the property, some occasions, include a real castle.

Now, winery will name Chateau as a prefix on the label for their best wine, include Chateau Margaux, Chateau Lafite Rothschild, Chateau Mouton Rothschild, Chateau Lotour and Chateau Haut-Brion. 
In addition to the five top wineries, there are other Chateau wine with high quality and high CP value that you dont want to miss.

Find Your Favorite Chateau Wine

Medoc.

The essence of Bordeaux, which can be subdivided into Haut-Medoc and Medoc. The wines they make are strong and layered. For example, Chateau Loirac Cru Bourgeois 2015 Medoc It has a well-defined, fresh bouquet with ample blackberry, raspberry coulis and cranberry scents neatly integrated with the oak. The palate is medium-bodied with fine delineation, quite structured but fresh with a gentle but insistent grip toward the saline, truffle-tinged finish. This is a thoroughly enjoyable Médoc.

RP 89

Haut-Medoc.

Located in the southern part of the Medoc, there are five classified wineries here. We recommend Chateau Le Borderon 2013 Haut Medoc for you. It is medium tannins, a deep ruby color. Rich black currant, spices, and a touch of earthy aroma.

 

Margaux.

Contains 21 Cru classe, more than any other commune in Bordeaux. The wine tend to be deep ruby in color, perfumed and floral. Tannis are soft and silky. Chateau Marquis d’Alesme Becker 2014 Margaux It has a touch of melted tar and violets, but it needs several years. The palate is medium-bodied with slightly tough tannin on the entry.

RP 92

JS 92

Saint- Estephe.

There are five classified wineries here. Saint Estèphe’s wines have strong tannins and are very suitable for aging. After aging, the aroma and taste will become more delicate, mellow, and richer. We recommend Chateau Laffitte Carcasset 2014 Saint Estephe, which has a soft entrance, dominated by fruity aromas.

Pauillac.

Pauillac is the most quintessential region. Three of the five major wineries are here, and there are a total of 18 Grand Cru Classé. We recommend Chateau Lynch Moussas 2014 Pauillac ( RP 91) for you. It is a high potential wine with soft tannin.

RP 91

Saint-Julien.

There are eleven classified wineries here, and the quality of the wines in this area is excellent and consistent, comparable to Pauillac. We recommend Sarget De Gruaud Larose 2016 for you. It has a soft body and smells of dried herbs and rosehip tea.

RP 89

Saint-Emilion.

The oldest region in Bordeaux. There are two wineries of Premier grand cru classes A. Both the quality and price are better than those of the five major wineries. We recommend Chateau Grand Corbin Despagne 2011 Saint Emilion Grand Cru for you. This wine typically reveals a masculine, dense, rich, concentrated style.

RP 89

RP 89

Pomerol.

Pomerol is the smallest region. Although it does not have a classified winery, it can produce the most expensive and charming wines. We recommend Chateau Vieux Potana 2014 Lalande de Pomerol. It has the flavor of fresh red berries and the aroma of oak.

RP 92

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Beaujolais Nouveau

Beaujolais Nouveau

Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. It is famous for races by distributors to get the first bottles to different markets around the globe.

Celebration

As far back as the 1800s, Beaujolais growers and winemakers would gather to celebrate the end of the harvest by toasting the vintage with some of the young wine produced that year.

Tradition and custom have made the annual release of this much-loved wine a fun-filled event. This “Beaujolais Day” is accompanied by publicity events and heavy advertising.
In the United States, it is promoted as a drink for Thanksgiving, which always falls exactly one week after the wine is released (on the fourth Thursday of November). Part of the fun of enjoying Nouveau on the third Thursday of November is knowing that on the same night, in homes, cafes, restaurants, pubs, bars and bistros around the world, the same celebration is taking place.

Style

Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6–8 weeks after harvest. The method of production means that there is a higher acidity and very little tannin. Beaujolais nouveau is intended for immediate drinking. It will have very bright, fresh, red fruit flavors, such as cherry, strawberry, and raspberry, along with fruity ester flavours of banana, grape, fig and pear drop. The wine is recommended to be slightly chilled to 13 °C (55 °F). 

 

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Wine don’t you pair with Hotpot?

The Hotpot Season

Hotpot has always been very popular in Hong Kong. The long cold winter seasons is the best to sit around a boiling hotpot for a long time and converse heartily while enjoying delicious food cooked in the hotpot. Moreover, hotpot is a great way to socialize and very easy to prepare. There is nothing impossible to combine, the only thing you need to consider is a good wine.

...

Champagne

Sparkling wines and food are a fantastic pairing, especially Hotpot meets Champagne. The innate bubbles of Champagne is the key, firm bubbles offer you a refreshing taste and balance the oily taste of meats. Moreover, the coveted acidity added bonus of becoming a palate cleanser. If you pair up with seafood, it helps to Bring out the unique sweetness of seafood. 

Recommend you the Didier Chopin 1er Cru Grande Reserve Cuvee Brut Champagne, Sweet floral notes develop with air. Minerality is this wine’s calling card, particularly on the finish, which is incredibly elegant.

 

...

Sake

Umami is the most important element of Sake flavour. Amino acids are the basis of this umami, and Sake contains many times more amino acids than beer or wine. Seafood will never be absence from hotpot, umami of sake enhances the flavours of seafood with which it is shared, helping to make seafood even more delicious. 

Tamanohikari, born in 1673. For 340 years, with care and dedication, they have continued to brew the finest sake. We recommend Tamanohikari Junmai-Daiginjo Bizen-Omachi Vintage 3 years, it is it is aged for 3 years. Fruity aroma and mellow and deep taste from aging. This full bodied sake is good to match hotpot even a strong soup base. 

...

Red Wine

If the soup base you choose that night is more intense, you might as well pair it with a thicker red wine, such as Aureum Acinum Amarone Della Valpolicella Classico DOC from the top winery Valleselle from Valpolicella, a well-known wine region. The region is famous for Amarone. Air-dry the grapes to reduce the moisture in the grapes and concentrate the flavor and sugar. The entrance is thick and supple, with a mature and mellow taste, with attractive red fruits and unique spice aromas. Next time when you having satay soup or pork soup, Lets pairing up.

...

Moscato D’Asti

Almost into the winter, under the severe cold, a spicy hot pot can refresh the taste buds, and even help drive away the cold and dampness, but how should the spicy food match wine? Spicy hot pot tastes heavy and greasy, and sparkling wine with light weight and sweetness is the most suitable match.

Cugnexio Moscato D’ASTI from Italy is a slightly sweet sparkling wine with low alcohol concentration and rich aromas of lychee and honey. The light sweetness can alleviate the spiciness. Chill and dense bubbles can balance the oily taste, allow you to take one more bite!

 

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More Hotpot Partner...

Nama．Gen．Muroka

Sake is usually categorized into four general sections based on aroma and texture – Aromatic, Refreshing, Rich, Aged. This is a simple yet useful guide to find a sake to pair with your meal.

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