Brewing Flashcards
four main ingredients in beer
yeast
water
hops
malt
what does malt commonly refer to
malted barley
what is malting
controlled germination of cereals to activate enzymes
what is malting
controlled germination of cereals to activate enzymes
what happens to the barley after it is germinated
kiln dried
what does kiln drying do
kills the growing plant
stops enzymatic activity and stabilizes the malt
develops colour and flavour
what does malt provide during brewing
- fermentable sugars that can be turned into alcohol
- sweetness + body
what are adjuncts
other sources of fermentable sugars
type of adjunct
cereals (rice/corn)
corn/cane sugar (sucrose)
honey/maple syrup etc
maltrodextrin, dextrose
why are adjuncts used
cheaper
change sensory properties
what are hops
- female flower cone
- a perennial climbing plant
what are the two important components of hops
resin
essential oils
where are the essential oils and resin found
lupulin glands of the flower cone
what do resins add to beer
bitterness
what do essentials oils add to beer
aroma characters
three purposes of hops in beer
bitterness
flavour and aroma
antimicrobial properties
how does the composition of water affect the beer character and style
pH
mineral ion composition
How does water affect beer
- provides different conditions for biochemical reactions
- yeast nutrition
- different mineral ions concentrations accentuate either malt or bitterness
what strain of yeast is used for ale brewing
Saccharomyces cerevisiae
what strain of yeast is a top fermenter
Saccharomyces cerevisiae
what type of beer is produced by top fermenters then which is by bottom
top= ale bottom = lager
strain of yeast used to produce lagers
Saccharomyces pastorianus
what type of fermenter is Saccharomyces cerevisiae
bottom fermenter
what is a major determinant of beer style
yeast strain
what kinds of flavors do different yeasts emphasise
hop aroma + flavour
malt characteristics
yeast-derived flavour
what kinds of flavours are yeast derived
fruity esters
tartness
peppery phenolics (clove), spice
when is water added to the brewing processes
mashing
what is mashing
mixing the crust grist with hot water
pH is adjust between 5.2-5.6
why mash?
allows enzyme activity to occur
breakdown B-glucans, proteins, starch to fermentable sugars
what are the mashing temps and order
45-50C: to allow protein + b-glucan to rest
65C: to gelatinise starch
75C: mash out, increases viscosity + sets composition
lautering purpose
separation + extraction of sweet wort
what is sparging
spraying hot water through filter bed for maximum extraction
how is the wort extracted during lautering
filtered through the husks of the barley
what is wort boiling
sweet wort is placed into a kettle and boiled 30-120 mins, normally ~1 hr
what is added to aid wort clarification
kettle finings
seaweed, irish moss
when are hops added to the brewing process
at different points during wort boiling
what are kettle adjuncts
more sources of fermentable sugars + flavour
8 principle affects of wort boiling
- extract bitterness and aroma compounds from hops
- remove undesirable compounds
- sterilise
- stop enzyme activity
- coagulation of proteins
- precipitation of Ca phosphate
- concentrate wort by evaporating H2O
- Maillard reaction to develop flavour
