Millions of people worldwide consume beer, a beloved alcoholic beverage created by a magical mix of raw materials and water. While beer is loved by many, people wonder about the process leading to the production of a perfect pitcher.
It is important for one to understand beer ingredients and the process behind beer creation to appreciate it truly. Hops, malt, yeast, and water come together to shape the unique taste of every pitcher of beer you raise above.
Here is all you need to know about the art and science of brewing beer, leading to its flavours and complexities.
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Table of Contents
It All Starts with Malting
Being the first step in brewing beer, malting is of great importance in making every sip of your drink taste amazing. It starts with the soaking of fresh barley in water and put into a germinating box for the scientific process to begin.
The germination process begins when the enzymes break down starch into simpler sugars. After this, crafters begin the drying process that preserves these sugars for fermentation. This sweetness later feeds the yeast cultures, leading to the production of alcohol.
2. Milling and Mashing
The finished product from the malting process is milled to improve its ability to dissolve in water. Several grades of crushed malt, such as husks, groats, and semolina, are produced by malt mills for this purpose.
From there on, alpha and beta enzymes from the malt break down into fermentable sugars. After this process, the crafter can choose the temperature according to the envisioned results.
Using lower temperatures produces more fermentable sugar, while higher temperatures produce less fermentable sugar, leading to a unique taste of beer.
3. Starting the Lautering
The pulp left after milling and mashing is filtered during the lautering process. A lauter tun is used to separate the used grain from the mash. The grain acts as a natural filter that traps solids while the liquid worth passes through easily.
The best part is that nothing goes to waste from the lautering process, as the wort from the used grains can be used as compost or animal feed.
4. Boiling and Clarification of Wort
The wort left behind is then placed into a brewing pan or a kettle to boil. At this point, hops are added to the mix, contributing to the taste of beer. The more hops you add, the bitterer your beer will taste.
The boiling process leads to the evaporation of water which concentrates the wort to its original form. This deactivates the malt enzymes, and then the crafters separate the tannin and protein elements from the lees.
5.Cooling and Fermentation
After boiling, the wort is cooled rapidly to prevent any changes to the flavour and clarity of the beer. Then, a special brewing yeast is added to the mix to start alcoholic fermentation in the absence of oxygen.
Young beer ages in a storage tank for 3 weeks to 3 months at 1-2°C, and yeast and protein sink to the bottom during secondary fermentation.
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