Beer Flashcards
IPA
Indian pale ale
What are Beers enemies?
Light - uv light reacts with hop oils production of off or unpleasant aromas can occur, for extra protection beer is usually bottled in coloured glass/plastic
Heat - some yeasts can be highly sensitive to heat in the fermentation process and can expire before the process is completed or give of unpleasant Oder or flavour. a poured beer at room temperature will oxidise 10 times faster than when chilled
Poor hygiene - cleaning at all stages are is critical. the service of beer regular cleaning of keg lines to stop build up of yeast or bacteria that produce off flavours and haze. In the brewing stages cleaning is essential to insure consistency of brew and prevent total loss due to contamination
What makes a beer?
Malts
Hops
Yeast
Water
Explain why malts are used?
Provides the strarch source which is converted into fermentable sugars during the brewing process. Different malts provide colour, flavour, and mouthfeel. Common malts are barley, wheat, sorghum, corn, rice etc
Explain why hops are used?
Think of these as the herbs and spices in cooking. They provide the finish of the beer. bitterness to balance sweetness, flavour and aroma. Hops are also a natural preserving agent
Pouring beer
Foam or head contains about 60% beer so prevent wastage by allowing excess foam to settle rather than tip it out
What is the IBU of a beer?
International bittering unit
What is yeast used for in the brewing process?
The catalyst that makes it all happen. Yeast consume the sugars and releases alcohol/carbon dioxide this process is called fermentation. The type of yeasts used influences the character and flavour of the beer
Tell me about water in beer brewing.
Different regions have different minerals in their water these variances can influence the character of the beer. Hard water for ales and soft water for largers
Step 1: milling
It all begins with milling the malted barley. Malting is a way of making the barley ready for brewing. The drying and roasting process is similar to that of coffee beans, the extent of this kilning decides the colour and flavour of the malt. It can range from straw coloured pale malt to dark roasted black malt.
Step 2: mashing
The mixing bowl, this is where the malt is mixed with hot water in a large vat. The starches begin to break down into sugars that will later be fermented into alcohol by the yeast.
Step 3: lautering
Lautering the wort, once the mash is ready, the sweet liquid is separated from grain husks. This is done by passing the mash through a natural filter created by the grain husks. The resulting mixture, rich in sugars, is called the wort.
Step 4: boiling
Add some spice. Now the wort is put into a kettle and brought to the boil. During the boil hops are added at various times in order to extract different characteristics. Hops added early in the boil will impart bitterness while hops added later in the boil will provide more aroma and taste to the final beer. Other ingredients such as natural cane sugar, honey, spices or fruits can also be added at this stage.
Step 5: whirlpool
Time to spin. After the wort has been boiled and hops and other ingredients have left their mark, it needs to pass through a whirlpool to filter out any leftover materials from the barley and hops. These materials settle into the centre and can be separated from our lovely clean wort.
Step 6: cooling
Cool it. Now the liquid had to cool off to a temperature between 8 to 15 degrees Celsius, depending on the beer style. The hot wort is run over pipes and plates filled with cold water - making the water hot and the wort cold. Afterwards, this hot water is used in other parts of the brewing process.
