Brewing Information
Beer Basics
- Beer encompasses both lagers and ales. Beer is made from malted barley (known simply as “malt”), hops, yeast and water. In most countries it may (if the brewer wishes) include an additional source of fermentable sugar (called an adjunct). Most micro- and pub brewers do not use adjuncts.
- Barley seeds are converted to malt in the three step malting process: steeping, germination and kilning. These soften the kernel, produce enzymes needed in the brewing process and develop the characteristic malty flavors.
- Brewing is also a three step process. In the brewhouse the starch in the malt (and a starchy adjunct if one is used) are converted to fermentable sugars. During fermentation the sugar is largely converted to alcohol and carbon dioxide. During maturation the flavor and colloidal stability of the beer improve.
- Ales are fermented with yeasts that clump together and rise to the top near the end of the fermentation. Ales are typically produced with higher cured malts (hotter last kilning stage) and warmer, faster fermentations than lagers.
- Lagers are produced in cooler, longer fermentations, at the end of which the yeast clumps together and settles to the bottom of the vessel.
- When dark malts are used, typically in small proportions, the resulting beer has darker colors and more roasty flavors.
- Hops can contribute both a sharp, clean bitterness and hop aroma to beer. The extents of these are determined by the hop varieties used and how they are added in the brewing process.
The Science of Beer
- A 90 minute annotated slide presentation describing the Science of Beer is under development and will be offered on the web for a modest fee. This will be suitable for home brewers and other people interested in beer and brewing.