ANNEX

SINGLE DOCUMENT

‘KAIMIŠKAS JOVARŲ ALUS’

EU No: PGI-LT-02237 – 16.11.2016

PDO ( ) PGI ( X )

1. Name(s)

‘Kaimiškas Jovarų alus’

2. Applicant country(ies)

Lithuania

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.1. Beer

3.2. Description of the product to which the name in 1 applies

‘Kaimiškas Jovarų alus’ is an amber-coloured, naturally fermented, live (unpasteurised and unfiltered), barley malt beer, the entire production process of which is carried out within a household using a traditional method. This beer’s original and exceptional characteristics are the result of a traditional production method which has stood the test of time, the experience acquired by generations of brewers, the traditional recipes and the ingredients. The different stages of producing ‘Kaimiškas Jovarų alus’ – grinding the malt, boiling the hops, mashing and lautering, fermenting and maturing the beer – are what makes it unique. One of the most important factors guaranteeing the beer’s traditional production method and consistent quality is the unique yeast. It has been used through the generations and is still in use today solely in the geographical area defined under point 4. The yeast ferments well, which gives the beer its distinctive taste. Natural honey may be added during production.

Physical and chemical properties

Dry matter content of the original wort: 12,0-15,0 (w/w).

Actual ethyl alcohol strength: 5,6 ± 1,0 (% vol.).

pH: 1,3-3,5.

Hop bitter content: 10-30 IBU units.

Colour: 15-38 EBC colour units.

Shelf life: this depends on the storage conditions and container used, but no longer than 20 days.

Organoleptic properties

Colour: the colour ranges from golden yellow to golden brown (amber).

Appearance: the beer froths when poured into a jug or glass, usually creating a tall head of thick, white foam. Characteristic turbidity as a result of the yeast sediment.

Nose: a notable aroma of yeast, bread, caramel and fruit.

Taste: an intense, malty beer taste. Characteristic bitter taste of hops with a hint of yeast, berries, caramel, hazelnuts, herbs and citrus fruit. If natural honey is added, there is a hint of honey.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

— malt barley (various types of malt barley are used for brewing);

— drinking water;

— hops (various types of hops are used for brewing);

— yeast (the beer sediment that is left over and kept after the previous brewing process).

3.4. Specific steps in production that must take place in the identified geographical area

The entire production process for ‘Kaimiškas Jovarų alus’ is carried out using a traditional, unchanged brewing method.

All production steps must take place in the identified geographical area:

— grinding the malt by hand using millstones or a hammer mill;

— boiling the hops;

— mashing the malt (mixing the mash);

— lautering the mash (separation of the mash);

— fermenting the beer;

— maturing the beer;

— preparing and protecting the yeast.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6. Specific rules concerning labelling of the product the registered name refers to

—

4. Concise definition of the geographical area

Administrative boundaries of the village of Jovarai (Pakruojis district).

5. Link with the geographical area

The application for ‘Kaimiškas Jovarų alus’ is based on the beer’s geographical origin, which gives this product its particular characteristics and which is linked to human factors specific to, and the reputation of, the area referred to under point 4.

The human factors that give the product its particular characteristics:

In the late nineteenth and twentieth centuries, industrial brewing rapidly became more widespread, which had a major impact on home brewing and led to the introduction of new technological practices: grinding the malt in mills, boiling the mash, changes to the raw materials (the introduction of industrial yeast, sugar and other additives). Only in the specified area is this brewing process still in use: hot water is added to the malt, the resulting mash is steeped for a set period of time – but not boiled – and lautered; it is then immediately set aside to ferment using a yeast that has been kept by several generations of family brewers in the area referred to in point 4.

It is the brewers, applying their knowledge and experience, who determine how to carry out the different stages of the brewing process: grinding the malt, boiling the hops, mashing, lautering, fermentation and maturing. This is what makes ‘Kaimiškas Jovarų alus’ unique. The beer’s characteristic taste and quality is also determined by the yeast it contains, which has been kept by several generations of family brewers. A great deal of care has been taken to protect the yeast (it is buried underground and dug up only when needed for brewing), which is passed down from one generation to the next in families living in Jovarai. The yeast, which has been kept for over 130 years and is still used to make this beer, may be used by all existing and potential brewers in the identified geographical area.

The production of ‘Kaimiškas Jovarų alus’ is based on a time-honoured and unique tradition of brewing rustic beer and its specific qualities have been improved over the many years of its production. Although there are no manuals or literature describing how to make this product, which has close ties with the area designated in section 4 above, details of how to make it and the practical skills needed to do so have been handed down from generation to generation within individual families. Today, ‘Kaimiškas Jovarų alus’ is brewed using an ancient production method involving painstaking manual work, careful attention to detail, experience and understanding. The entire brewing process is carried out in accordance with a traditional production method, which is distinguished by the following:

1. The usual practice is to boil the hops and mash together, but to make ‘Kaimiškas Jovarų alus’ the hops are boiled separately as the mash is not boiled.

2. Unlike with the brewing of other types of beer, with ‘Kaimiškas Jovarų alus’ the mash is lautered through the hop cones that collect at the container’s cork bottom.

There is no doubt that, in view of these elements, the identified geographical area has characteristics (brewing knowledge and unique yeast) that clearly differentiate it from the surrounding areas, and that, given these characteristics, ‘Kaimiškas Jovarų alus’, as described under point 3.2, is different from the beer made in the surrounding areas.

The product’s reputation, as determined by the geographical area:

The village of Jovarai is referred to in the name of ‘Kaimiškas Jovarų alus’ because the specific brewing method characteristic of the designated area has been carried out there for several hundred years, thus linking the beer to the territory of Jovarai.

This malt beer has been brewed in the area referred to under point 4 since the sixteenth century. These deeply rooted traditions of brewing ‘Kaimiškas Jovarų alus’ were developed over long periods of time and survive to this day. When, at the end of the twentieth century, the conditions came about for the manufacture of this commodity for retail, ‘Kaimiškas Jovarų alus’ started to be marketed (in 1995), as proven by the first labels that still exist today, the special inscriptions on the wooden casks and other marks. The brewing of this beer has become a family business that has not left the confines of the household.

According to the findings of a consumer survey carried out in 2010, four out of five respondents associated Jovarai with ‘Kaimiškas Jovarų alus’ (2010 consumer survey carried out by ‘the Culinary Heritage Fund’). The results of the survey showed that consumers recognise ‘Kaimiškas Jovarų alus’, look for it in shops, value its authenticity and high quality and happily take it with them to other countries as a gift or souvenir.

The reputation, standing and popularity of ‘Kaimiškas Jovarų alus’ is clear from the fact that it is showcased at exhibitions, trade fairs and festivals, has won awards and has featured in articles in the local, national and foreign press and in other media.

‘Kaimiškas Jovarų alus’ has long been seen as a product that is representative of Lithuania. In 2001 it was included on the list of attractions in Šiauliai County (the ‘Beer Route’ forms part of the Lithuanian cultural heritage programme). Given that the beer is brewed using methods going back generations, it has been recognised as a product that fosters Lithuania’s cultural heritage. The production of ‘Kaimiškas Jovarų alus’ is billed as one of this geographical area’s special features in advertising leaflets, information brochures and food and drink publications aimed at tourists.

The brewers of ‘Kaimiškas Jovarų alus’ take part in and win prizes at the regular Agrobalt international exhibition, other business fairs, craft days, national holiday events, folk festivals and various fairs.

Frequent articles in the foreign press, as well as information in the media and the respect of brewing experts and specialists are testament to the beer’s reputation, standing and popularity:

— ‘“Jovarų alus” from Jovarai is a high-quality, home-brewed beer. It is one of those rare and exceptional kinds of beer that can confidently be called a beer of exceptional taste.’ (‘Top Secret. The Farmhouse Brewing Traditions of Lithuania’ by Martin Thibault, in The Beer Connoisseur Magazine, Issue 11, Summer 2012, Atlanta, p. 22-28, www.beerconnoisseur.com);

— ‘“Jovarų alus” – a rich, malty taste, but highly drinkable.’‘“Jovarų alus” has a light, pleasant and memorable taste.’ (‘From Lithuania with Love’, in Midatlantic Brewing News, October/November 2013, Volume 15/ Number 5, New York, p. 25, www.brewingnews.com);

— ‘“Jovarų alus” from Jovarai, Lithuania is a “2004 Discovery”. The beer was drunk in a bar near Pakruojis and is a symbol of the area in which it is brewed. What’s more, it is a fantastic beer’ (‘Des fermentations qui en surprennent encore plus d’un’, by Martin Thibault, in Journal Bieres et Plaisirs, 16 September 2014, www.bieresetplaisirs.com; www.ratebeer.com).

In 2004 ‘Kaimiškas Jovarų alus’ gained international recognition when one of the most influential beer websites – www.ratebeer.com – listed ‘Kaimiškas Jovarų alus’ as one of the world’s top beers. Canadian experts chose this rustic beer as their discovery of the year in the global traditional beer market. In 2007 the beer was awarded a ‘product nomination’ diploma at the ‘Šiauliai 2007’ international business and achievement exhibition; in 2008 it was awarded a diploma in the ‘Best Rustic Beer’ competition organised by the Lithuanian Culinary Heritage Fund; in 2009 it was the subject of a letter of thanks from the Lithuanian Ministry of Agriculture for showcasing traditional crafts and promoting and maintaining living traditions; in 2010 it was awarded a diploma for ‘Beer of the Year’ in the Pakruojis district product of the year category; in 2011 it was awarded a diploma for ‘Beer of the Year’ in the Pakruojis district product of the year category; in 2012 the brewing process and technology of ‘Kamiškas Jovarų alus’ featured in a documentary film ‘Vys per to alo’ directed by A. Barysas; in 2012 the beer was awarded a diploma for the Pakruojis district ‘2012 Beer of the Year’ – ‘Tasters’ Nomination’; in 2014 it was awarded the Agrobalt gold medal; and in 2016 it was awarded a diploma from the Klaipėda Ethnic Culture Centre for promoting beer brewing and brewing traditions.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

http://zum.lrv.lt/kaimiskas-jovaru-alus-paraiska-su-produkto-specifikacija