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Food 1130: Traditional alcoholic beverages > Beer part 1: Malting > Flashcards

Beer part 1: Malting Flashcards

1
Q

What are the 4 stages of brewing?

A

Malting
Mashing
Boiling
Fermenting

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2
Q

Who are the top 3 beer drinkers?

A
  1. Czech Republic
  2. Namibia
  3. Austria
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3
Q

What are the 4 main ingredients of beer?

A

Malt
Hops
Water
Yeast

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4
Q

What is malt?

A

A source of sugars for alcohol and of flavours/body

e.g. barley, rice, sorghum, corn, wheat

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5
Q

What do hops provide?

A

Flavour (bitter) and aromas and as a preservative.

Different types have different flavours and bitterness levels.

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6
Q

What does water provide in beer?

A

Water constituents like calcium and pH effect beer quality. Therefore water source is important = where breweries are cited determines quality.
99% of beer.

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7
Q

What does yeast provide in beer?

A

Different beers require different yeast combos. Different brewer’s yeasts influence final beer, yeast culture protected.

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8
Q

How is the behaviour of beer changed?

A

Balancing hop/malt ratio.
Malt/water ratio.
Conditions of mashing/boiling/fermentation
(Takes a lot more than just chucking ingredients in)

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9
Q

What happens to barley grain during brewing?

A

It is malted (starches affected, and enzymes produced) to give malt.

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10
Q

What are extracted during mashing and why?

A

Sugars that are formed are subsequently extracted (drives process for starch/sugar conversion)

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11
Q

When are hops added and why?

A

During the boil.

To give bitterness (and floral/fresh aromas) - to balance sweetness of malt and preserve the beer.

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12
Q

What happens to sugar during brewing?

A

Sugars converted to ethyl alcohol by the addition of yeast during fermentation.

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13
Q

What is malting?

A

The first stage of brewing.

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14
Q

What is barley converted to during malting?

A

Malt

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15
Q

Why do we need to convert barley to malt? (5)

A
  • Barley is hard and can’t be milled. Malting doesn’t change appearance much, initial germination is internal.
  • Essentially fooling barley into becoming a seed.
  • Malting gives a pleasant biscuit-like flavour and friable texture (can be broken into small pieces)
  • Barley stores its sugar as starch which yeast can’t consume.
  • Unmalted barley does not contain the enzyme necessary for starch conversion. Germination produces enzymes e.g. alpha and beta amylases, limit dextrin’s and alpha glucosidase
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16
Q

What is starch?

A

A polysaccharide
Can have many linked together = polymer
Amylose - helix and amylopectin - branched.

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17
Q

What are enzymes?

A

Organic catalysts (which are mostly proteins)

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18
Q

How do enzymes work or not work?

A

High temps denature enzymes and inactivate them.

Enzymes need specific conditions to work e.g. pH.

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19
Q

What enzymes break down the starch in barley?

A

Alpha and beta amylase - enzymes like amylase catalyse hydrolysis of starch to sugar.

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20
Q

How do different enzymes treat different starches?

A

Different enzymes attack different linkages within the starches

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21
Q

What is the object of malting (5)?

A
  • To germinate the barley to allow enzyme action, this catalyses the conversion of starches to sugars within the grain which can be used by the yeasts.
  • To give friable grain (easier to break into smaller pieces). Friable grains are an indication that malt is dry and has been well stored.
  • To produce flavour (more than raw grains).
  • To produce colour (darker than raw)
  • Malting followed by mashing = solution of fermentable sugars from grain sources
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22
Q

What is the fermentable sugar conversion of cane sugar?

A

100%

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23
Q

What is the fermentable sugar conversion of barley?

A

65%

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24
Q

Who carries out malting and how much malt is produced for brewing annually?

A

Maltsters

22mil metric tonnes

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25
Q

Who are the 3 largest maltsters globally and how much do each of them produce?

A

Malteurop (France)
Soufflet (France)
Cargill (USA)
2 mil metric tonnes

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26
Q

Who are English maltsters represented by and what %?

A

98% Malt UK

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27
Q

How much barley does England grow? how much goes to the brewing industry?

A

6.5 million tonnes

2 million tonnes

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28
Q

What is drying in malting?

A

1st stage

  • drying facilitates storage, if not dried before storage can effect germination
  • carried out in drying tower
  • warm air passes through grain from below (50 C)
  • Air from top of tower is moist (400 C)
  • Over drying/higher temps can damage barley and prevent germination
  • Time in tower depends on moisture content, usually 3-4 hrs.
  • Final water content = 12-13%
  • 12% of ideal storage moisture content
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29
Q

What is storage in malting?

A
  • low moisture = prevents rotting
  • Stored up to 15 months, temp controlled
  • Grain is cooled to prevent issues during storage
  • Barley must be moved every 3-4 months as it respires and needs oxygen
  • Monitored for insects, fumigated if necessary
  • Organic pesticides e.g. diatomaceous earth used during organic malt production
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30
Q

What is screening in malting?

A

2 stage sieving to get uniform size:

  1. Top plate has slots of 0.2 x 1.5cm = removal of rocks/soil/oversized grain
  2. mesh (0,15 cm) holds desired grain and allows undersized to pass through

large grain = more sugar

31
Q

What is steeping in malting?

A
  • 48hrs, wets and aerates the grain
  • 3 cycles of steeping and air rest give optimum germination conditions
  • steeping time depends on barley absorption rate
  • Fawcetts use cycles of 6hrs steep and 8 hrs rest (3days)
  • All are used to ensure max germination of barley
  • mimicking nature = best germination rates
  • Final malt quality determined by quality of barley at harvest and how well all processes are carried out.
32
Q

What is germination in malting?

A
  • Takes 3-5 days. Germinates barley, produces enzymes, starts to break down starch stores.
  • germination growth of shoot, conversion of starch production and production of vegetation (terminated by heating)
  • Traditionally carried out on malting floor at 150C, ridges = max SA + prevents overheating. Cool air needed to maintain temp as exothermic reaction.
  • Germinated malt = green malt
  • Saladin boxes, germination vessels (doubles as kilns) all used for germination
  • Moist air passed from below and grain is turned = maximum aeration
  • less manual labour, better grain malting
33
Q

What would happen if the germination fo barley wasn’t stopped?

A

The roots etc would continue to grow

34
Q

What speeds up the hydrolysis of starches to sugars?

A

Alpha and beta amylase enzymes

35
Q

What is the most common form of sugar produced in malting?

A

Maltose

36
Q

Aside from maltose name other sugars formed during malting

A

Fructose, sucrose, maltriose

37
Q

What is kilning in malting?

A
  • Stops the process of germination
  • Makes grain friable, lowers moisture content and stabilises grain (increases colour and flavour)
  • takes 24-48hrs
  • Grain moisture content = 40/50% moisture at start
38
Q

What are the two stages involved in kilning?

A

Drying and curing:

  • free drying = grain drying without denaturing grains
  • forced drying = dry grain further to reach target moisture
  • curing = temp raised to 80 C to remove sulphur compounds which produce off flavours
39
Q

What is kilning in lager malts?

A
  • after gemination lager malt heated to 32 c in kiln
  • withered at 50-60 C for 12-20 hrs
  • curing or bound drying stage is run at temps of 80-85 C for 4-48 hrs depending on maltsters preference
  • produces malt with fine mild flavour and excellent enzymatic potential
  • Transition from withering to curing is called breakpoint or breakthrough and is marked by a sharp increase in temp and reduction in humidity
40
Q

What are malt colour and flavour monitored by?

A

Controlled kilning time and temp changes.

41
Q

How is malt colour measured?

A

By EBC: european brewing convention.

42
Q

What EBC do lager malts and pale malts have?

A

lager malts = 2.5-3 EBC

Pale malts = 4-5 EBC

43
Q

How are dark malts produced and at what temperature?

A

Dried pale malts are kilned/drum roasted.
Chocolate malts = 190C
Dark malts = 215 C (for longer time)

44
Q

What EBC do black malts have and what are their characteristics?

A

1350 - 1400

Astringent and smoky

45
Q

How are amber malts produced?

A

lower temp than dark ones
Colour and flavour result of maillard reaction - between sugar and amine group, react to make wide range of flavour compounds.

46
Q

What is the malt called after kilning?

A

Clean malt

47
Q

What is the kilning process for cara malts?

A
  • Green malt following germination used with initial moisture content 42-45%
  • Crystal/caramel malt germination in a saladin box - mechanically turns malt, controls temp and air humidity
  • heated for 5-10 mins in an open roasting drum (removes surface H2O)
    3 heating stages:
    1. Stewing = 18-21 C in sealed drum and indirectly heated for 30-40 mins to liquefy the starchy endosperm
    2. Drying - uses direct heating to complete drying and achieve desired colour. 13% water to 3%
    3. Roasting - 126C-154C, kilning is int he drum roaster
  • Malts contribute to sweet flavour and give colour, also extends beer shelf life and aids head retention.
48
Q

How does nitrogen content effect beer?

A
  • High nitrogen content = excessive root production = high losses of starch from grain
49
Q

How do polypeptides effect beer?

A
  • Occur in beer and have an effect on stability - can also cause haze issues in beer
  • protein/nitrogen content degraded during germination and kilning.
  • in pale malt most proteins degraded to some extent by the malting process - need some yeast for nutrition.
  • Proteins remain in lager malts - require different mashing conditions
50
Q

What is malting theory?

A
  • Germination is terminated by kiln heat, but the starch and brewing enzymes remain as long as not kilned too high.
  • All changes seen are termed modifications
  • Alpha and Beta amylases conc reach a level capable of converting remaining starch in malt to fermentable sugars. If there is insufficient conc of these then the starch will stay as starch and yeast will have nothing to eat.
  • More changes take place to the starch than is suggested by the production of only 5% sugars - v important changes.
51
Q

What is milling in malting?

A
  • Performed in brewery/by maltsters
  • crushes malt keeping husk relatively intact
  • Exposes enzymes and food polymers
  • without this, sugars= harder to remove
52
Q

Summarise malting

A
  • Gives friable grains
  • Activates necessary enzymes to start conversion of starch to sugar.
  • some of the protein is degraded
  • lager malts have higher protein remaining so need different mashing
  • Colour and flavour production due to kilning
53
Q

What is blending?

A
  • Different malts are blended to develop desired beer colour, texture and flavour profile.
  • Modern beer = made with a mix of malts (generally pale ale/pilsner malt backbone)
54
Q

What are base malts?

A

Minimum of 50-60% grist (malt ground in the brewhouse by a malt mill at beginning of brewing process)

55
Q

What is a pilsner malt?

A

Base malt
-lightest one that still provides flavour, has slight notes of grain and honey - good when you want the hop to be the most prominent

56
Q

What is 2 row pale ale malt/American pale ale malt?

A

Base Malt

Good basic malt, faint and light grain flavours, supports other malts well

57
Q

What is maris otter/English pale ale malt?

A

Base Malt

Kilned at higher temps than American PAM. Noticeable biscuit/nutty flavours popular for English Ales

58
Q

What is Munich Malt?

A

Base Malt

Used for darker amber ales, bready flavours that support other malts well.

59
Q

What is Vienna malt?

A

Base Malt
Halfway between pale and and Munich malt. Toast flavours, without the sweetness of pale ale or richness of Munich - good all rounder.

60
Q

What is Wheat Malt?

A

Base Malt

Used for wheat beers, imparts wheat flavour. Can be added in small amounts to aid head retention.

61
Q

What is Rye Malt?

A

Blending Malt

Used in rye beers and American pilsners. Adds a dry spicy flavour and has a yellow straw colour.

62
Q

What is German acidulated malt?

A

Blending Malt

Used to make traditional Berliner Weisse beers, adjusts the pH of the mash.

63
Q

What are caramel/crystal/carapils/CaraMunich malts?

A

Blending Malt

Adds colour and toffee and caramel notes, has different grades which impart different degrees of flavour.

64
Q

What is victory/biscuit malt?

A

Blending Malt

Adds biscuit flavour and orange colour to beer.

65
Q

What is brown malt?

A

Blending Malt

Used in traditional British ales, adds bitterness and colour.

66
Q

What are cara/crystal malt numbers?

A
  • Cara malts often labelled as Crystal 150, Crystal 400

- EBC no. of each malt, have big effect on final colour of beer, especially if no darker malts are being added.

67
Q

What is Chocolate malt?

A

Blending darker malt

Adds deep ruby red colour ad cocoa flavour

68
Q

What is Roasted Barley?

A

Blending darker malt

Dry grain like flavour, adds coffee notes. Gives red to deep brown colour. Often used with black barley/black patent

69
Q

What is Black Barley?

A

Blending darker malt
Extreme version of roasted barley. Adds dry coffee flavour and dark colours of stouts/porters. Name sometimes used interchangeably with roasted barley.

70
Q

What is black patent?

A

Blending darker malt

Darkest of all malts, charcoal flavour, used sparingly to add colour, gives strong smoky/burnt flavour

71
Q

What is diastatic power?

A
  • Measure of the enzymatic content of malt.
  • if only low diastatic power malts are used, then there may not be enough enzymes to convert the starches during mashing
  • It is measured in degrees lintner, anything above 35L is self-converting, otherwise additional enzymes need to be added
72
Q

What are mashable adjuncts?

A
  • Additional sources of malted/unmalted starch
  • e.g. rice, wheat, corn etc
  • Lots have the advantage that they are low protein but still contribute to the alcohol
  • German Brewers stuck to purity order and only used barley while in Belgium use of adjuncts increased = increased strength
  • Improve head retention
  • Can’t use a lot of yeast as proteins needed to propagate
73
Q

What is the Malt bill?

A
  • The amount of each malt and mashable adjunct you add.
  • Required alcoholic strength and volume need to be determined first
  • Malts being used and their proportion are then decided (aiming to get the right flavour and colour combo)
  • Weights normally presented in pounds and Kilos

Food 1130: Traditional alcoholic beverages (9 decks)

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