Aptarimas:Alus

"Kramtomos gumos prieskonis" - tai, atleiskite, kulinarinis nonsensas :-) Bet straipsnio pradžia, šiaip jau labai nebloga :-) --Tractor 18:28, 26 Bal 2005 (EEST)

"Būtent kvietinis salyklas nulemia alaus skonį. Dažnai jis apibūdinamas kaip minkštas, „apvalus“ (neragavęs – nesuprasi)"

Nelabai tinka enciklopedijai.

Siūlau tą paragrafą apie kvietinį alų iškelti, sukuriant atskirą straipsnį Kvietinis alus. O paragrafą "tamsusis alus" man norėtųsi ištrinti - neaišku, apie kokį "tamsų alų" (skirtingų alaus rūšių, kurios yra tamsios spalvos, yra daug) kalbama, mintis šokinėja nuo karamelinio salyklo prie angliško stout'o. Ypač pralinksmina tokia minties eiga: "Tamsųjį alų ypač mėgo Šumerai. Vienas žinomiausių – tamsusis „Guinness“ alus, gaminamas Airijoje" Nevidonas 17:39, 2007 Balandžio 11 (EEST)

Alaus gamybos Lietuvoje techninis reglamentas - http://www.alutis.lt/news/news.php?id=711

Neradau šitame straipsnyje standartinio alaus butelio talpos. Jei kas žino, gal galėtu įrašyti? Sirex 12:10, 2008 liepos 23 (EEST)

Alus ir visuomenė gali būti pratrintinas skyrius (moralizavimai, neesminė info).--Vaidila (aptarimas) 20:51, 4 birželio 2022 (EEST)

In brewing’s contemporary landscape of attention-seeking India pale ales, it seems out of the four primary ingredients that constitute “beer”—malt, water, yeast, and hops—it's the hops, hops, and more hops that are getting the most attention.

Like gin, which can be flavoured by any number of different things but which must utilise juniper to be labeled as such, the inclusion of hops is a legal prerequisite to market beer in some countries, including the U.S.

But this wasn't always so. In fact, this hop requirement is vexing from a broader historical perspective, as beer dates back to the early Neolithic age, while hop usage in brewing is a significantly newer phenomenon, at roughly 1,000 years old.

Prior to this standardisation of recipes to require hops, a miscellany of local bittering flowers, herbs, and spices—known as a gruit—were used to flavour and preserve beer, without which, the fermented wort would remain unseasoned, unbalanced, and insipid (again, much like gin). Common botanicals included rosemary, myrtle, yarrow, and wormwood, as well as lavender, nettle, lemon balm, sage, and fennel seed. Like hops, the melange of wild and medicinal herbs provided flavoyr as well as antiseptic properties to keep unwanted microorganisms at bay.

https://www.hospitalityireland.com/amp/drinks/hop-free-beer-delicious-37120

https://youtube.com/watch?v=u9-GxWegHxs&feature=youtu.be

Kai kur daroma skirtis tarp alaus su prieskoniniais augalais (ale with gruit), alaus su apyniai (beer with hops) ir alaus su medumi (midus).—Vaidila (aptarimas) 15:36, 25 gruodžio 2022 (EET)