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BEER

FRIDAY LEARNING LESSON

BREWING BASICS

1. Breaking down starch

2. Ingredients

1. Water

2. Yeast

3. Starch

4. Hops

THE PROCESS

Preparation steps

Brewing steps

PREPARATION STEPS- 1. preparing yeast

- lager

- ale

- 2. preparing malt and grains

- Malting- Make it wet so it starts to grow

BREWING STEPS

1. milling the malt

2. THE MASHthe mash in = combine with water into the mash kettle to bring up temperature

- this step allows the enzymes (alpha amylase and beta amylase) naturally present to begin reducing the starches (amylose + amylopectin -> glucose)

- b-amylase

- works best at 140-149F

- attackes chains of glucose from non-reducing end -> creates maltose (2 glucoses)

- eats like pacman two at a time

- cannot break a branch point in amylopectin

- makes the molecules that eventually ferment

- a-amylase

- works best at 155-158

- randomly attacks chains of glucose

- cannot break a branch point in amylopectin

- 'liquefication' enzyme

- a full beer with low fermentability, stay in the high temp range

- as enzymes, the volume of the mash matters (thin mash vs thick mash)

AMYLASE ACTIVITY

3. MASHOUT

- the mashout = lautering = stopping the mash (170)

- here you can sparge = rinsing the malts with clean water

- can use a lauter tun which has holes in it

- Left with delicious wort

4. HOPS- hops (humulus lupus)

- invented by charlemagne

- female flowers

- preservative use

- pellet hops or whole hops

- 100's of hop types

- grow in temperate zones

- famous ones include yakima valley, coast in england, willamette, hallertau germany, lately new zealand (48th parallel)

- the noble hops ( hallertau, tettnanger, spalt, saaz)

- alpha acids (cohumulone, adhumulone)

- beta acids (lupulone, colupulone,

adlupolone)

- humulune oils

FLAVOR

Hops give floral, citrus, pine, and earthy

flavors to your IPAs, Pale ale, stouts

The balance of the types of alpha acids (a vs b) create this. Ironically, not well understood

Also create bitterness (IBU’s)

Diacetyl smells like old socks and eggs

FAMOUS HOPSCascade – U.S.

Amarillo – U.S.

Citra - prop

Centennial – U.S.

Fuggles - english

Goldings - english

Hallertauer - GER

Millenium – U.S.

Nugget - english

Northern Brewer – english

Saaz – Czaech

Styrian – Slovenia

Tettnang - GER

WORT MMMMM

5. FERMENTING

once, twice, thrice, 4 times (belgian)

- yeast is eating the simple glucose to produce ethanol poop and co2 (anaerobic respiration)

- Can also be ‘wild’ – left to exposure of natural bacteria and yeasts in the air

- Senne valley, Brussels, ‘abbey ale’ - Lambic is belgian wild- Gueze is blended lambic - Kriek is cherry

6. BOTTLING

- bottle fermentation vs carbonation

- today, carbonation for kegs helps keep

- back then the bubbles came from hand pumps

- nitrogen is recently popular (guiness, boddingtons, originally to prevent oxidation)

- traditional english ale – high pressure, low carb

- canning is recently popular

- glass is traditionally best, except for sunlight

- Aging on wood is all the rage these days

- Used brandy, port, scotch kegs (Seattle’s Pike Scotch Ale)

7. MISCOther types of malted grains

oats, rice, flaked corn, rye, wheat vary in complex and simple sugars they can offer

Adjuncts = good and bad

good = chocolate, bacon, coriander, coffee

bad = rice

Historic beers

czech, german, english, belgian, american

pilsner, marzen, vienna lager, hefeweizen, altbier, bock, ale, stout, barleywine, bier de garde, lambic, saison, gueze, dubbel, trippel, american ale

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