Beer & Cider Flashcards

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1
Q

Beer brewing process:

A
  • malt is made by steeping barley into water for 48-72 hours untile begin to germinate
  • starches are converted into sugars
  • grains are dried by hot air in a kiln (stops further growth) and roasted to the required colour and flavour
  • light malt, crystal malts = light ales, bitters, lagers
  • chocolate malts, black malts = mild ales, stouts
  • malt is cracked in a mill producing grist that is mixed to hot liquor (water) at 65-66C for 2 hours
  • wort (name of the liquid at this point) is boiled in a brew kettle/copper for 13 hours with sugar syrup and hops
  • wort is run off into the hop-back where it settles and then strained off into the paraflow system which cools it down to 15-16C
  • wort is then moved to the fermenting vessel where yeast is added and fermentation starts and continues for about 7 days
  • beer goes into storage tank for 3-21 days to await pastorisation, bottling or kegging. (3 days for draught beer)
    Hops might be added (dry hopping) to add flavour and to make clarification of cask-conditioned beers easier
  • Saccharomyces Carlsbergensis yeast is used for Lager = bottom fermentation yeast (works at the bottom of the vessel instead of the top)
  • fermentation takes longer (10-24 weeks) / much lower temperatures (1-3C)
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2
Q

Cider / Perry

A

Cider = fermented apple juice or apple + max 25% pear juice

Perry = fermented pear juice or pear juice + max 25% apple juice

fruit is harvested, chopped/grated/pounded and pressed extract the juice.
Fermentation at 18-24C for 4-6 weeks
Sometimes C02 is added or secondary fermentation is encouraged by addition of sugar and yeast.

Cider strenght = 4-8%

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