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February 08, 2014

Alexander brewery

How do you make beer, Quality Beer, Beer and Health, Beer’s Culture

The brewery:
The brewery uses equipment built and adapted for brewing beer that doesn’t compromise on freshness, quality, and taste. This equipment is based on the most advanced know how and technology that exist today worldwide. The equipments heart – the brew house – was imported from Germany from Braukon. The fermentation tanks were produced in Israel by M.G.T., according to our specifications. The bottling machine was imported from the US from Meheen. The bottle-labeling machine was built in Israel by Tadbik.
At the Alexander brewery, we primarily stress the beer’s quality and freshness. We’re also particular about producing “green” wherever possible, with minimal damage to the environment.
The Beer:
Our goal is to produce excellent Israeli beer.
Israeli – produced here in Emek Hefer, the way we like it. We let the Israeli beer lover get it good and fresh, without having to sail far away and suffer hard journeys.
Excellent – Like the best craft breweries in Europe and the US, it’s based on knowledge and tradition of the quality European breweries.
 Like with all foods and beverages, the raw materials we use mainly determine the beer’s quality and taste. We only use the highest quality raw materials:
• European hops, malt, and yeast
• Israeli water treated by reverse osmosis treatment to be totally pure
Alexander is a boutique brewery. In our eyes, this means we’re dealing with the beer’s quality, taste, and smell. We always focus our thinking and creativity on producing beer that’s as tasty and enjoyable as possible.
We produce beer “by hand”,  in small batches with the traditional techniques used by European brewers for centuries. We do this using modern equipment that ensures the utmost accuracy and quality. At Alexander, we brew ale-type beer, beer characterized by a large variety with rich and sophisticated tastes and smells.

The brewery: Alexander Brewery was founded in Emek Hefer, near Alexander stream. Our goal is to produce excellent Israeli beer.
Short sentence:  We always focus our thinking and creativity on producing beer that’s as tasty and enjoyable as possible. We let the Israeli beer lover get it good and fresh, without having to sail far away and suffer hard journeys. Like the best craft breweries in Europe and the US, it’s based on knowledge and tradition of the quality European
Blonde: Belgian ale Blonde style. With its richness in flavors and aromas, but with lower alcohol, that suits our Israeli weather and temperament.
Ambrée: The beer’s amber color comes from using special roasted malts that give the beer – apart from its reddish color – a special complexity of flavors and aromas.
The People
The brewery founder is Ori Sagy, a former Air force pilot. He’s been involved with beer as a hobby for about 25 years. During this time, he visited and learned about beer around the world. In recent years, he began to brew beer at home in small quantities. His great love for beer and long acquaintance with quality beer from around the world came to fruition in the wonderful beer he brewed.                                                                                                                                                                  After many years of service with the Air force, Ori decided to turn his hobby into a profession. During 2008, Ori officially learned the Brew Master profession. He took the “Concise Course in Brewing Technology” at the Siebel Institute of Technology and successfully completed studies and accreditation tests. Ori developed and designed our beer. He continues to invest in designing additional styles and tastes that we’ll add in the future.                                                                              While turning the idea into a reality, Ori was joined by three dear friends: Aviem Sela and the brothers Yoram and Ari Yarzin.Aviem Sela is also a veteran Air force pilot, but also a single-malt whisky hobbyist and collector and major expert in this area.                                                                                                                                                                                                             The brothers Yarzin are the leading restaurateurs in Israel whose passion for quality and professionalism leads them in all facets of their activities.
To create excellent beer at the standards we set, and to provide experience and professionalism to the production process, Patrick Van Dam joined us. Patrick, a young Dutchman, is a professional Brew master who was accredited at the Weihenstephan campus. He is responsible for the current production process.
Tasting room
Alexander Blonde is an ale. It’s our interpretation of the Belgian Blonde style. With its richness in flavors and aromas, but with lower alcohol, that suits our Israeli weather and temperament. Our Blonde has floral and fruity aromas and a heavenly balance between hop’s bitterness and malt’s sweetness.
Alexander Ambrée is an ale. It’s our interpretation of the French country Bière -de-Garde style – that’s almost extinct. In recent years, with the revival of craft beer in Europe and the US, this style was rediscovered and many craft breweries offer their personal interpretation to it. The beer’s amber color comes from using special roasted malts that give the beer – apart from its reddish color – a special complexity of flavors and aromas.
Style: Blonde
Alcohol: 5.3%
Yeast: top fermentation; ale
Appearance: Light gold, clear, white creamy head
Nose: Flowers, honey, pears, fresh grass
Taste: Wonderfully balanced with a leaning towards hops. Long finish. Smooth and dry with a gentle and pleasant “hoppiness”.
Character: Medium bodied. Natural gentle carbonation. Very drinkable.
Style: Biere De Garde
Alcohol: 5.7 %
Yeast: Top fermentation; ale
Appearance: Amber, clear, off-white foamy head
Nose: Malt, caramel, forest earth, spices
Taste: Balanced with malt up front. Caramel, spices, roasted flavors combined with delightful bitterness.
Character: Long and sophisticated finish. Full bodied but dry. Natural gentle carbonation. Very drinkable.
More about Beer
How do you make beer, Quality Beer, Beer and Health, Beer’s Culture

How Do You Make Beer?
Brewing beer is a natural process, and indeed its basic ingredients haven’t changed for thousands of years. The process itself developed over the years from the aspects of the equipment, raw material quality, and accuracy of the recipes.
You make quality beer from only four ingredients: water, malt, hops, and yeast.
From each of the ingredients (including water) there is a wide variety of types. What determines the beer’s style, taste, and smell are the type of each of the ingredients, their quantity, and the different process used.
The Four Ingredients
Water is the base. There are many kinds of water. They differ by the type of minerals and their concentration. Over the years, people all over the world developed different types of beer, according to the type of local water. For example, the Pilsner was born and developed in the Czech Republic based on very soft water and almost lacking in minerals. In comparison, the British Pale Ale developed in the Burton upon Trent in Britain, where the water is abundant in minerals and rich in sulfur.
 The type of minerals and their concentration in water influences the beer’s final taste.
Malt for beer is like grapes for wine. Malt is the source of the sugar that ferments and turns into alcohol. Malt is actually different cereal seeds (mainly barley and wheat) that went through partial germination (seeds that were wetted, sprouted, and dried midway through the drying process). The partial sprouting creates natural enzymes that break the starch into sugars that is ready to ferment. Most of the world’s malt is barley, but there are beers that use other cereals like wheat. There are other sources of sugar in the world like rice and corn.
The type of malt and level of roasting influences both the taste and color of the beer.
Hops are the female flower clusters (commonly called cones), of a vine. That grows in the cold areas of Europe and North America. Hops are used in brewing for many years balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavors and aromas, and having an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms
The hops variety, stage in which they’re added, and quantity – influence the beer’s bitterness, taste, and aroma.

Yeast is a single-cell micro-organism whose existence was discovered only 150 years ago by Louis Pasteur. The yeasts convert fermentable sugars into alcohol, carbon dioxide, and a series of flavors and aromas. There are many types of yeast. Man has been using yeast for thousands of years for baking and brewing. Beer uses brewing yeast. The two important yeast families are the Ale and the Lager. The Ale family ferments at a warmer temperature, and produce beer with more flavors and aromas. The Lager family ferments at a colder temperature and make more subtle type of beers.
Different types of yeast produce completely different types of beer from the same raw materials.


The Production Process
1. Mashing
Mashing is the process of combining a mix of milled grain (typically malted barley or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars in a natural process to create a malty liquid called wort. By controlling the process – temperature, timing, and PH, you can control the type of sugars created, the alcohol level, residual sweetness level, and how much body the beer will have.
2. Lautering
We Transfer the sweet mixture called wort into a tank called a Lauter Tun. This is actually a giant sieve in which the separation of the extracted wort occurs. In most breweries, the malt mixture goes through a process of spraying with hot water to bring out as much of the sugars and flavors as possible. The outputs from this process are the clear Wort, and spent grains that are removed for use by cattle farms as food.
3. Boiling
The Wort is transferred into a boiling tank called the Kettle. Brew at a fast and uniform boil. You add the hops to the liquid in this stage. The boiling removes impurities, conceals unnecessary tastes, and brings out the hops. The boiling length and timing of adding the hops greatly influence the outcome. After boiling, you again separate the solids from the liquids (now, they are mainly hops) and quickly cool the liquid to the fermenting temperature.
4. Fermentation
After boiling, you place the chilled Wort with the yeast into the fermenting tanks. Here, the yeast starts it work and perform its wonders – transforming the sugars into alcohol, carbon dioxide, and a host of flavors and aromas. The process differs in its length and temperature in which it occurs, according to the type of yeast you use. Ale yeast prefers temperatures of 16-25 degrees Celsius. Lager yeast prefers temperatures of 8-14 degrees Celsius.
5. Maturing, Lagering
After primary fermentation, the beer goes through a maturation period at a low temperature. At this stage, the beer stabilizes, balances, and becomes rounded. The maturation takes place in chilled tanks. It lasts several weeks, according to the type of beer you’re making.
6. Bottling
The final step in preparing beer is the packaging. You need to package the beer in such a way that gets it to the consumer fresh and tasty – the same way it leaves the maturation tank. This is a big challenge, and one of the differences between quality beer and mass-produced beer. You can package in bottles, cans, and barrels. For all types of packages, it’s important to make sure the container is absolutely clean, and without oxygen that can damage the beer.
7. Preserving and Carbonation Process
Mass-produced beers are intended for a long shelf life, and at changing temperatures. Therefore, most go through preserving and stabilization processes. The preservation is divided between pasteurization and special filtering. Also, most go through a carbonization process to protect the bottle’s carbonization.
Quality Beer
In all areas of food, there are different levels of quality. This is also true with beer. Most beer we see daily is made by large manufacturers. The line that guides these manufacturers in producing beer is getting production cost as low as possible, shelf life as long as possible, and matching the tastes of the most people. As a result, most beer in the world is similar, “flat” in tastes and aromas. It goes through preservation processes such as pasteurization and filtering that lengthens its shelf life but harms its taste. This is the basic beer, whose place is important. We all grew up on it.

Into this world, over the past few years, hundreds of craft breweries sprouted, who made it their goal to make beer that is tasty and enjoyable. Beer rich in flavor and aroma. In the US it’s called Craft Beer and in Europe, Real Ale. Quality beer is made with a passion for flavor, aromas, and complexity. Therefore, there are different beers for different tastes. The beer is made using excellent ingredients, and therefore, more expensive, while doing away harmful pasteurization and filtering. Therefore, the shelf life is shorter.
Alexander Beer carries out the traditions of the European and US craft breweries. We also brew beer from natural ingredients only, from the highest quality in existence – without pasteurization and without filtering. To reach the maximum freshness, we refrigerate the beer during its entire life – from the fermentation tank, through the storage rooms at the brewery, through our distribution vans, and up till your bar, restaurant, or home.
Beer and Health
Beer has been studied a lot in recent years. All the findings show that if you drink in moderation, beer is a healthy product that only contributes to our health and certainly doesn’t do damage.
Beer in Moderation
First, it’s important to note that to profit from beer’s health advantages, and not to damage the body, you need to drink in moderation. What’s “in moderation”? According to studies published recently, as long as you don’t exceed two bottles per day, and as long as you exercise in parallel, the body only profits from drinking beer.
Beer and Gaining Weight
There is no fat in beer. The amount of carbohydrates is small: only 2.6 grams per 100 ml of beverage.
Studies prove that this is a myth – beer doesn’t cause you to gain weight.
A French study published in May 2005, checked the connection between the level of being overweight, the relationship between measurement of the hips (the potbelly), and drinking different types of alcoholic beverages. The study checked 1,481 women and 1,210 men between the ages of 35-60. The results showed no connection between these factors and beer drinking.
Another study published in 2004, checked over eight years, the connection between drinking alcohol and weight gain in women. The study observed 50,000 women between the ages of 27-44. It found that moderate drinking did not at all cause weight gain.
Additional studies confirm that moderate beer consumption does not influence weight or body circumference gain.
Beer and the Heart
A major study published in the American Heart Association journal – “Circulation”, checked the general influence of drinking beer in relation to the risk of heart and blood vessel diseases. The study surveyed 15 studies containing more than 200,000 participants. From these studies’ summaries, it was found that the risk of heart and blood vessel diseases decreased by 75% among beer drinkers, in comparison with non-drinkers. The summary of these studies’ results indicates clearly, that drinking beer in moderation reduces the risk of heart and blood vessel diseases.
Beer and Good Cholesterol
A reasonable amount of alcohol raises the level of HDL. This “good” cholesterol prevents fat to accumulate on the blood vessels’ walls.
Beer and Diabetes
It also turns out that in an especially wide study published in the Diabetologia scientific journal that observed 106,690 young women over a ten-year period. It determined that drinking beer in moderation protects from diabetes as it reduces the sensitivity to insulin. The researchers determined that daily consumption of 30 grams of alcohol has the highest influence in protecting against diabetes.
Beer and the Immune System
Another study that was recently published in the scientific journal for nutrition and metabolism – “Annals of Nutrition and Metabolism” is the first clinical study of its kind. It checked the influence of drinking regular beer in moderation on the body’s immune system in a population of 57 healthy men and women. The researchers’ conclusion was that regularly drinking beer in moderation helps strengthen immune system, especially in women. It can also explain beer’s influence in its fight against the body’s different diseases and its prevention of them.
Beer and Vitamins
Beer contains many vitamins and minerals. Vitamins that come from the malt are from the 6B1, 2B, B, and H groups. These nourish the nervous system, enable high concentration levels, help to build red blood cells, improve the heart’s performance, and stimulate the digestive mechanism. In addition, beer contains phosphorus that aids digestion and magnesium that strengthens the heart’s muscles and more.



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