Beer Ingredients & Brewing Process

Question 1

What four features make malted barley so great for beer making?

Answer 1

1) Barley has lots of starch that can be easily converted into sugars the yeast can ferment.
2) It has lots of enzymes that convert those starches merely by the addition of hot water.
3) The husk material makes for a great filter bed during mashing.
4) The dextrin & proteins in barley give beer body and the ability to form a good head.

Question 2

What are the two main varieties of barley?

Answer 2

There are 2-row and 6-row barley varieties, their kernels are arranged differently on the stalk. 6-row barley is native to North America. 2-row barley has larger kernels that contain more carbohydrates and provide a fuller maltier flavor. 6-row contains more proteins and enzymes and produces a grainier flavor.

Question 3

Name two famous heirloom varieties of barley.

Answer 3

Some of the more famous varietals include Britain’s Maris Otter, Golden Promise and Halcyon, America’s Klages and Harrington, and Czech’s Hana.

Question 4

During the malting process, what are the three most important results of heating/kilning the barley after germination?

Answer 4

“Green malt” is kilned, stewed, or roasted to whatever color level the maltster desires. This 1) halts the germination process, 2) dries the malt, and 3) adds color by producing melanoidins in the malt via the Maillard process (not the same as caramelization, which concerns sugar).

Question 5

What is the lightest malt? What is the darkest malt? Approximately what do they measure in degrees Lovibond?

Answer 5

Pilsner base malt is the lightest at about 2L, while roasted malts like Black Patent can reach over 500L.

Question 6

What is malt kilning and how can it be adjusted for different results?

Answer 6

Kilning is simply applying heat to the malt while providing some ventilation to allow the malt to dry out. The major adjustments the maltster can make during kilning to get different malts are time, temperature, and ventilation. Depending on those factors, the malt will either remain extremely pale or will gain color and flavor via the Maillard process

Question 7

What is the basic malting process?

Answer 7

1) Dried barley is soaked in water until the germination process begins, activating the enzymes in the kernel.
2) The moist malt is allowed to sprout. Rootlets and a shot called an acrospire come out of the kernel. When the acrospire grows to the length of the kernel, the malt is “fully modified.”
3) The “green malt” is kilned, stewed, or roasted.

Question 8

What is Lovibond, SRM, and EBC and how are they related?

Answer 8

In the US the color of malt is measured by Degrees Lovibond (°L) or SRM (Standard Reference Method). These are the same number. In Europe they use the EBC (European Brewery Convention), which is Lovibond multiplied by two.

Question 9

What are the two primary types of malt that brewers use?

Answer 9

Base malts are the primary malt used in the recipe. These are usually lightly kilned and contain enzymes for converting remaining starches in the mash. Specialty malts may or may not be deeply colored and may or may not have any enzymes left depending on how they were cooked. They are typically used in small quantities in addition to base malt to add flavor and color to the beer

Question 10

How are base malts generally prepared, what is their typical color range, and what do they have that specialty malts often do not?

Answer 10

All the common base malts are kilned. Base malts are light colored malts that contain the enzymatic diastatic power necessary to convert their remaining starches into fermentable sugars during the mash. Base malt makes up the bulk of every beer recipe. They range in color from about 1.5L for pilsner malt to about 10L for Munich malt.

Question 11

Describe pilsner malt and what it’s commonly used to make.

Answer 11

Pilsner malt is the palest base malt at 1.5-2L. It is typically used to make pale lagers and other European beers such as Belgian styles.

Question 12

Describe Vienna malt and Munich malt what they’re commonly used to make.

Answer 12

• Vienna malt* is a German base malt used to make amber beers like Vienna Lager. It’s typically about 4L.
• Munich malt* is a German base malt. It is the darkest base malt and will make a deep amber beer that’s caramelly with hints of toast, like Oktoberfest. It is similar to Vienna malt but darker at 7-10L. The darkest versions of Munich malt can be 20L+.

Question 13

How are stewed specialty malts made and what is the result?

Answer 13

Stewed malt is kilned at about 150°F (a typical mashing temperature) in an extremely moist environment, which results in it being stewed. Its enzymes are activated and convert the starches in the kernel into fermentable sugars. The result is that stewed malts such as crystal and caramel malt have a crunchy bit of sugar in the middle.

Question 14

How are roasted specialty malts made and what is their color range and typical flavor profile?

Answer 14

Roasted malts are put in a drum or barrel roaster and heated to create lots of dark color and roasty flavor. Roasted malts range from Chocolate malt on the low end to Roasted Barley on the high end and range from 200-650L. They are all black in color. These malts often add a chocolate, coffee, or even acidic burnt flavor and aroma to beer.

Question 15

Describe pale malt and Maris Otter malt what they’re commonly used to make.

Answer 15

• Pale malt* is a pale base malt, usually about 2L. It is typically used for ales and is the most common base malt.
• Maris Otter* is a barley varietal used as a base malt for most British ales. It’s similar to pale malt, but has a richer malt profile.

Question 16

What is the range of color that kilned specialty malts have? Name two kilned specialty malts and beer styles made with them.

Answer 16

Kilned specialty malts range in color from 1.5 to 200L and include Aromatic malt (10-20L, dark lagers), Melanoidin malt (20-35L, dark lagers, ambers, Scottish styles), Biscuit malt (20L, nutty, biscuity, British ales), Brown malt (60-70L, brown porters), all the way to Pale Chocolate (200-250L, stouts, porters) at the high end. Victory malt lends a nutty biscuity flavor and amber color (30L, ambers).

Question 17

What do crystal/caramel malts bring to a beer?

Answer 17

Crystal and caramel malt is available in a range of colors from 10L to over 100L. Lighter versions give beer a sweet caramel flavor, darker versions provide a dried fruit character of raisin, fig, and plum. They also add body to a beer. Commonly used in amber ales.

Question 18

What’s the difference between Chocolate Malt, Black Patent, and Roasted Barley?

Answer 18

• Chocolate malt* is a dark roasted malt typically over 350L. It provides a bittersweet chocolate and coffee character.
• Black patent malt* is the darkest malt at 500L+. It lends a highly roasty burnt, acrid, ashy, dry character to beer.
• Roasted barley* is in the same color range of these roasted malts but it is not malted before being roasted. It gives stouts their dry acidic roastiness, color, and tan-brown head.

Question 19

Discuss the history of Black Patent malt.

Answer 19

In 1817 English inventor Daniel Wheeler patented a new drum roaster that could make very dark roasted malt without burning it. Brewers quickly realized that they could use light base malt with more diastatic power and just a small amount of dark roasted specialty malt for the roasty color, flavor, and aroma they desired. It was more efficient and cost effective than using all brown malt to make the popular porter style.

Question 20

What is an adjunct?

Answer 20

“Adjuncts” are any source of sugar used to make beer that isn’t malted barley (they generally have starch, but no enzymes of their own to convert that starch). Adjuncts include unmalted wheat, rye, corn, rice, or even plain sugar. Some styles require them, including oatmeal stouts, and some rye and wheat beers.

Question 21

What’s the scientific name for hops and when did they become popular for beer making?

Answer 21

Humulus lupulus. Hops have been cultivated since at least 736 AD, they began to be used in beer around 1000 AD and began to threaten the use of gruit (a mix of bitter herbs and spices) as the primary bittering agent in beer in the 1400s. They were the main bittering agent in all beer by 1600.

Question 22

Name two Asian hop producing countries and a famous variety each makes.

Answer 22

Japan makes the famed Sorachi Ace varietal, described as lemony and bubblegum like. China is the third largest hop grower in the world, but there is little available information on their varieties.

Question 23

Name all the major continental European locations for hop growing and famous varieties grown there.

Answer 23

Germany (Spalt, Tettnanger, and Hallertau)

Czech Republic (Saaz)

Belgium (in Poperinge)

Slovenia (Styrian Goldings)

Poland (Styrian Goldings)

France (in Kochersberg and in northern Alsace)

Question 24

Name two hop producing countries in the Southern Hemisphere and a famous variety they make.

Answer 24

Australia and New Zealand have recently made an impact in craft beer by exporting hops to the US. Their hops are often described as having tropical fruit characteristics.

• New Zealand’s *Nelson Sauvin is the most famous and is described as having the character of passion fruit. Others include Galaxy, Moteuka, and Pacific Gem.
• Australia’s* main hop growing region is the island of Tasmania, its main varietal being Pride of Ringwood.

Question 25

When are **bittering**, **flavoring**, and **aroma** **hop additions** added to the boil?

Answer 25

*Hops* added **before the** **final 30 minutes** of the boil are **primarily** for **bittering** the beer. *Hops* added between the **final 30 to 15** minutes of the boil are considered **flavor** hops but may lend **some aroma** and **low levels of bitterness**. *Hops* added during the **final 15 minutes** up to “flame out” are primarily for **aroma**.

Question 26

Name the three **major hop producing areas** in the **USA**.

Answer 26

**Washington state's Yakima Valley** is the US's **primary hop growing area**. **Oregon's Willamette Valley** is a major hop growing area. **Western Canyon County** in **Idaho** is a major hop growing area.

Question 27

What is “**wild yeast**?”

Answer 27

Typically, when someone says “*wild yeast*” they are talking about varieties of **Brettanomyces yeast**, however, there are **wild non-brewing strains** of **Saccharomyces** as well. When **wild Saccharomyces** strains ferment beer the common result is that it will cause **infection** **type off-flavors** and **excessive attenuation**.

Question 28

What is a **POF+ yeast strain**?

Answer 28

**Ale yeast strains** that possess the *POF+* **gene mutation** produce **spicy phenols** often described as **clove**, **nutmeg**, or **white pepper**. **Weizen**, **Saison**, and **some Belgian strains** are *POF+*.

Question 29

Discuss **Pediococcus** in brewing.

Answer 29

*Pediococcus* is **bacteria** that produce **copious amounts** of **tart lactic acid** and **buttery diacetyl**. It is a **spoilage organism** in beer, except in **sour styles**. It is almost exclusively used in **combination** with **Brett**, which can **clean up** the **diacetyl** and **break down** any **bacterial** “**ropiness**” that the *Pedio* causes in the beer.

Question 30

Discuss **Lactobacillus** in brewing

Answer 30

*Lactobacillus* is **bacteria** that produce **tart lactic acid**. It’s a **spoilage organism** in any beer other than a **sour**. **Pedio** and *Lacto* are both used to **ferment yogurt**, which has lots of **lactic sourness**.

Question 31

Discuss **Acetobacter** in brewing

Answer 31

*Acetobacter* is **bacteria** that produce **harsh vinegary acetic acid**. This is a **spoilage organism** in all beers and at **high levels** is **not acceptable** even in **sour beers**. **Acetic acid** is essentially **vinegar**. *Acetobacter* works by **oxidizing alcohol** into **vinegar**. To **limit** its effect it’s important to keep the beer away from **exposure to oxygen**.

Question 32

Discuss **Enterobacter** in brewing

Answer 32

*Enterobacter* is **bacteria** such as **E. coli** that plays a **minor but important role** in creating the **extremely funky bilious** flavors of **lambic** and **gueuze**. It is a **spoilage organism** for any **other style**.

Question 33

Discuss **Brettanomyces** in brewing

Answer 33

*Brettanomyces* are **slow growing**"**wild**" **yeast** used to ferment **lambic**, **gueuze**, **American sours**, and **some saisons** and **old ales**. It is typically **very fruity** but also produces **interesting barnyard** or **horse blanket phenol** character. *Brett* can **metabolize longer chain sugars** than regular brewer’s yeast, hence beer fermented with *Brett* tends to be **very dry**.

Question 34

How and why do brewers remove **chlorination** from brewing water?

Answer 34

Public utilities typically add **chloramine** to **drinking water** to keep bacteria from growing in it. If a brewer **mashes grain** with chlorinated water, they will often end up with **chlorophenols** in the beer, which have a **nasty medicinal** and **plastic phenol** flavor. Water used by breweries need to have the chlorine or chloramine filtered out by a **charcoal filter** or a **Reverse Osmosis filter**.

Question 35

What is the relationship between **yeast** and **ions** in brewing water?

Answer 35

Yeast needs **minerals** for **health**, especially **zinc**, which is commonly added to the wort by brewers. If there is a **lack of certain ions** yeast may become **stressed** and **produce off flavors** or **fail to fully complete** **fermentation**.

Question 36

Discuss the **brewing water** in **Dublin** and related beer styles.

Answer 36

**Limestone**, a **common bedrock material**, is composed mainly of **calcium carbonate**. Water dissolves some into solution, making the water **slightly alkaline**. This is **hard carbonate** water and tastes **chalky**. **Calcium carbonate** gives **hop bitterness** an **unpleasant astringency** and requires using **acidic dark malts** in the mash is to **bring the mash pH down**, so brewers here gravitated towards making dark ales (stouts).

Question 37

Discuss the **brewing water** in **Burton-on-Trent** and related beer styles.

Answer 37

**Gypsum**, or **calcium sulfate**, is found in **high concentrations** in the water in *Burton-on-Trent* in England. It is perfect for brewing what was in the early 1800s, a new **crisp**, **dry**, and **hoppy pale ale**. **Gypsum** can give water an aroma like **plaster-drywall**.

Question 38

How do **ions** find their way into water?

Answer 38

The **water cycle** is the basic process by which we get all the water we use - water evaporates and falls back to earth as rain, where it may run off into a lake or ocean or may move through the ground as groundwater. As the water moves through or on the surface of the ground it **dissolves ions** into itself and carries them along.

Question 39

Discuss the **brewing water** in **Munich** and related beer styles.

Answer 39

**Limestone**, a common **bedrock material**, is composed mainly of **calcium carbonate**. Water dissolves some into solution, making the water **slightly alkaline**. This is **hard carbonate** water and tastes **chalky**. **Calcium carbonate** gives **hop bitterness** an **unpleasant astringency** and requires using **acidic dark malts** in the mash is to **bring the mash pH down**, so brewers here gravitated towards making **dark lagers** (**Dunkels**).

Question 40

Discuss the **brewing water** in **Plzen** and related beer styles.

Answer 40

**Soft Water** has **very few mineral ions** in it. The Czech town of *Plzen* has **extremely soft water**. It worked perfectly for making their famous **soft round pale Pilsner lager**.

Question 41

Why **mill grain** for beer making?

Answer 41

*Milling* the malt **crushes the grain**, **exposing** the grain's **starchy endosperm** and **enzymes** to the **hot water**. During milling, the **malt husks** also come off the grains and serve as a **filter bed** for the mash liquid to run through at the end of the mash.

Question 42

What is **normal range** for **mash temperatures**?

Answer 42

*Mash temperatures* are typically between **145-155°F**. Something in the middle is common, which allows both **alpha** and **beta amylase** to work. Mashing at a **higher temperature** will result in a **fuller bodied** beer, mashing **low** will create a **more fermentable** wort that will result in a **drier beer**.

Question 43

Name four different **mash types** and how they’re done.

Answer 43

A **cereal mash** of **adjuncts gelatinizes** them prior to the regular mash. **Single infusion mash** is the **simple** common way, a **60 minute mash** at a **set temperature**. **Step Mash** is where the **temp** is **raised** in **steps** to **activate separate enzymes**. **Decoction mash** is one of the most **complex** types of multi-step mashing for **big melanoidan production** by **removing** and **boiling** **portions** of the **mash**.

Question 44

What is **lautering**?

Answer 44

*Lautering* is done at the **end** of the **mash**. It is the entire process of **separating the wor**t from the malt by **trickling hot water** (**170°F**) through the mash in order to **rinse** all the **sugars** out of the grains. It **stops** the **enzymatic activity** in the wort and makes the sugary wort **runnier**.

Question 45

What is **sparging**?

Answer 45

*Sparging* is the process of **slowly adding 170°F water** to the top of the mash with sprayers and running it through the mash to **rinse** all the remaining **sugars** out. Typically, this is done using the “**fly sparging**” method.

Question 46

What is **vorlaufing**?

Answer 46

The **first wort** that runs out from the mash will be **cloudy** with **debris**. *Vorlaufing* is the process of **recirculating** initial wort **runnings** back to the top of the mash so it will **filter** back through the filter bed. After a brief period of recirculation, the wort will come out clear.

Question 47

What are the **significant chemical changes** that occur from **boiling the wort**?

Answer 47

1) Wort **sterilization**. 2) **Isomerize alpha acids** from hops. 3) **Drive off volatile off flavors** like **DMS**. 4) **Coagulate proteins**. 5) Potentially **adds flavor** via **Maillard process** and **caramelization** of the wort.

Question 48

What are the **advantages** of **quickly chilling wort** after the boil?

Answer 48

1) Fast chilling creates a "**cold break**" in the wort, which is made up of **coagulated proteins** and **lipids**, similar to the hot break that occurs during the boil. 2) It **stops** the **production** of **DMS** (from the **SMM** **precursor**). 3) It allows brewer’s **yeast** to be **pitched** **immediately**, **lowering** the chance of **infection** by **other** **organisms**.

Question 49

What is **whirlpooling**?

Answer 49

The purpose of *whirlpooling* the wort is to **remove** of **trub** (pronounced “troob”) after the boil. Trub is **malt**, **protein**, and **hop** **debris** that the brewer doesn’t want in the final beer. The **whirlpool** is typically done in the boil kettle or a whirlpooling vessel upon leaving the kettle.

Question 50

What’s a **coolship**?

Answer 50

*Coolships* are **large** **flat** **open-topped** **vessels** in which a **large** amount of the beer’s **surface area** is **exposed to air.** Before modern chilling technology was available, breweries often used coolships to **chill** their beer. Some breweries also used them as **fermentation vessels**. Open vessels are almost never used today because they don’t protect the beer from **foreign microbes**.

Question 51

When should the brewer **aerate** their **wort**?

Answer 51

It’s important that the wort is aerated **after** it has been **chilled**. If the wort is aerated while it is hot this “**hot side aeration**” will cause **faster oxidation** in the final beer, resulting in **stale papery**, **cardboard**, or **sherry-like** **off-flavors**. The brewer always wants to **limit the hot wort’s contact with oxygen**.

Question 52

Why does the brewer need to **aerate** their **wort**?

Answer 52

**Yeast requires oxygen** for the **division process**, most of which occurs **immediately after** the **yeast is pitched** and **before** any **obvious fermentation** activity begins. The brewer **pumps** pure **sterile** **oxygen** through the wort directly **after** it has been **chilled** but **prior** to **pitching** their yeast

Question 53

What are the general four **stages** of **fermentation**?

Answer 53

First, the yeast go through a **division** process. Second, the yeast **metabolize** the **sugars** in the wort during “**primary fermentation**.” Third, fermentation **slows** and a “**secondary fermentation**” phase begins when the yeast **process other compounds** besides sugars. Finally, when the yeast run out of food, they **flocculate** (attach) with other yeast and debris in the beer and sink to the bottom of the fermenter.

Question 54

What’s the difference between an **ale** and **lager** **fermentation**?

Answer 54

*Ale yeast* like **warmer temperatures**, generally about **60-75°F**, *lager yeast* prefers about **40-55°F** (and therefore ale fermentations are faster). *Ale yeast* is sometimes referred to as “**top fermenting**” yeast because it tends to float up, *lager yeast* is “**bottom fermenting**.” *Ale yeast* makes more **esters** and **phenols**, *lager yeast* is “**cleaner**” but makes more **sulfur**.

Question 55

What temperature is **lagering** done at and for how long?

Answer 55

Beer is *lagered* at **near freezing temperatures** between **35-45°F**. The length of **time** of lagering depends on the **temperature** of lagering and the **strength** of the beer. A **pilsner** will likely be lagered for **4-6 weeks**. A **doppelbock** will need about **12 weeks**.

Question 56

What is likely to occur if a beer if fermented at a **warmer temperature**?

Answer 56

**More yeast character** in the beer. If the fermentation temperature is **too high** for the strain, they will produce **ester** (**nail polish**) and **phenol off-flavors** (**plastic**) and likely also **fusel** **alcohols** (“**hot**” and **alcoholic**).

Question 57

What are the typical impacts of **ageing** a beer?

Answer 57

1) A **decrease** in **hop bitterness**, **flavor**, and **aroma**, which leads to a **rich malt balanced** beer. 2) As the beer **oxidizes** over time, pleasant **sherry-like flavors** that **complement** the malt can lead to a more **interesting** and **complex** beer. In lighter and **lower ABV** beer the **oxidation** rapidly leads to **cardboard-like**, **papery flavors**, and **excessive honey-like sweetness**.

Question 58

How are beers typically **clarified**?

Answer 58

1) Many breweries **filter** their beer to **remove yeast** and other material **prior** to **bottling**. 
2) A **fining agent** is a **compound** added to beer that **binds with** and **precipitates out compounds** in the beer that reduce clarity.

Question 59

Name two **copper finings** and how they’re used.

Answer 59

"*Copper finings*" are put in the **wort** while it is still **boiling**. In the past **boil** **kettles** were often made of **copper**, hence the name. Common *copper finings* include **Irish moss** and **whirlfloc**. When the beer is chilled, these finings help **precipitate proteins** out of the beer during the **cold break**.

Question 60

Name two **finings** used **after fermentation** and how they’re used.

Answer 60

Some *finings* are added to the fermenter **prior to bottling** in order to **precipitate yeast**, **proteins** and **polyphenols**. These finings include **gelatin**, **isinglass** (**ground up fish organs**), and **polyclar** (**tiny plastic beads**).

Question 61

What’s the **natural way** to allow a beer to **clear**?

Answer 61

**Allow** the **yeast** to **flocculate** and fall out of solution, along with other material, **over time**. Breweries typically do this in a **bright tank**. “**Cold crashing**” or **lagering** can **accelerate** this process. Many **strong beers** taste **better** after a period of **conditioning** and **maturation** at the brewery.

Question 62

What is **carbonic acid**?

Answer 62

**Carbonation** is *carbonic acid*, it adds a **zing** and **tingle** on the **tongue**. It is **refreshing** and **cleanses** the **palate** of food when eating. Scientists think carbonation may even be its own flavor rather than just a mouthfeel, but they aren’t sure just yet.

Question 63

What’s the **flavor difference** between **force carbonation** and **natural carbonation**?

Answer 63

There is **no scientific difference** in the CO2 in a beer that is force carbonated versus one that is naturally carbonated.

Question 64

Why is it important to **exclude oxygen** from the **packaging**?

Answer 64

Any oxygen included with the beer in the packaging will **accelerate the oxidation staling process** (**papery**, **wet cardboard off-flavors**) of the beer. If the beer is not stored cold, oxygen in the bottle can rapidly cause staling. If there is **live yeast** in the bottle it will **scavenge** out some **oxygen**.

Question 65

What is **Pasteurization**?

Answer 65

*Pasteurization* is the **process** of **heating** the **beer** to **kill** the **yeast** and other **living organisms** in it. The beer is **heated** to at least **140°F** for **several minutes**. **Most** industrial lagers and plenty of craft beers are **pasteurized before bottling** or **canning**. Some are **flash pasteurized** before bottling, others are bottled and then heated to pasteurization temperature.

Question 66

What does it mean to “**cap on foam**?”

Answer 66

This is the simple concept that the packager should **fill** the **bottles** so that they are **capping** them while foam is **foaming** out of the **bottle**. This ensures there is very **little space** in the **head** of the **bottle** for **oxygen** to remain.

Question 67

What's the impact of **pasteurization** on the **stability** and **flavor** of the beer?

Answer 67

Pasteurized beer will not develop complexity and vinous quality if aged. Most beer should be consumed fresh, but beer is more stable on the shelf if pasteurized. Pasteurized bottled beer can be stored for twice as long as "live" or bottle conditioned beer at 90- 120 days if refrigerated.