Transcript Beer and Homebrewing -- Slides

How it is brewed and
how to brew your own
The four ingredients in beer
1. Malt
2. Hops
3. Yeast
4. Water
Water
Malt
Hops
plays
partially
flowers
a supporting
that
Yeastisare
are
eukaryotic
germinated
impart
role
in every
flavor,
barley.
step
aroma,
ofBefore
and
single-cell
organisms.
In
being used
bitterness.
brewing.
Different
Hops
tometabolize
brew
also
mineral
beer
helpit
brewing
they
must undergo
preserve
content
inthe
thethe
beer
water
a malt
process
against
used
sugars
from
to
called
spoilage.
will
affect
mashing.
amino Malt
acid
produce
alcohols.
There
supplies
availability
theforsugars
thecultured
yeast,
that
are
hundreds
of
the yeast
conversion
of starch
to
strains
of metabolize
beer
yeast into
that
makedifferent
fermentable
alcohols,
sugar,
carbon
and
yield
flavors
and
dioxide,
other
reactions
that
bodies
toand
theflavor
beer.
compounds.
prevent
off-flavors.
More about malt
• Germination begins
enzymatic activity and
enzyme development
• Degree of germination
determines starch and
enzyme availability
Do the mash!
• Malts are added to
water to extract
proteins and starches
• Enzymes activated at
specific temperatures
degrade proteins and
starches
Do the mash!
What happens with the hops
• Boiling hops releases
and dissolves bitter
resins
• Hops can contribute
strong floral and fruit
flavors
• Hopping during
fermentation gives yet
another character
Boiling your wort
• Boiling caramelizes
sugars, dissolves hop
resins, and denatures
proteins
• The boil is a prime
opportunity for adding
flavors
• Boiling kills bacteria in
the wort, but also
depletes oxygen
Yeast: the beasties behind the brew
• Ale
Yeast
yeasts
haveare
to compete
topfermenting
with
bacteria
while
like lager
yeasts bottom-ferment
lactobacilius
for
dominance in the wort
• Yeast ferment maltose,
• Origins
glucose,offructose,
beer styles
etc.
but not
are
linked
dextrins,
to wild
lactose,inorthat
yeasts
invert
region
sugar
• Contribute alcohol and
CO2, as well as esters
and diacetyl
Yeast: the beasties behind the brew
Yeast Stir Plate
Fermentation & the ugly krausen
• Cooled wort is moved to
a fermenter and aerated,
and yeast is pitched
• Fermenter is sealed off
from oxygen
• Violent foaming
fermentation called
krausen rises out of wort
(and sometimes the
fermenter)
Fermentation & the ugly krausen
Patience: a difficult virtue
• Secondary
After primary
fermentation
fermentation
allows
for: (1 to 3
weeks), additional
occurs
•conditioning
Dry hopping
• Adding fruit, spices,
• Secondary
fermentation
wood, etc.
(2 weeks to months)
Bottle conditioning
• involves:
Barrel aging (months)
• •Bottling
conditioning (3
Carbonation
to months)
•weeks
Conditioning
Resources for learning more
• How To Brew – John Palmer (free online
book)
• The Complete Joy of Homebrewing –
Charlie Papazian
• www.homebrewtalk.com
• Brooklyn Homebrew (in Park Slope)