Beer

Brewing

The combined processes producing beverages from the
conversion of starch to sugar, and the fermentation by yeast of the
resulting sugary solution to ethanol (alcohol) and carbon dioxide

Beer

Fermented drink made from malted cereals, water and yeast

Gruit

Mix of local plants

When did larger breweries start to appear

7-8th century

When did Hops start to get cultivated and by who?

German monks, 8-9th century

What was important about the 11-13th century?

Gruit tax, hop cultivated & use increased across Europe

What inventions came about during the industrial revolution?

Steam engines, thermometer, hydrometer, coal-fired ovens, bottles

Chicha

A peruvian beverage made from maize

Malting & Brewing

Conversion of starch into alcohol

What are the 2 homebrewing methods?

1. All grain- malted barley grains are crushed & steeped in warm water

   1. Sugar water collected & boiled

2. Extract- malt extract is diluted w/ water & boiled

   1. Some grains can be steeped in water to extract color & some flavor

Sweet wort

Sugar water

relatively thin liquid that contains some proteins,

individual amino acids, vitamins, minerals, and a mixture of

fermentable and unfermentable sugars

Malting

process of soaking, sprouting, and drying cereal grains to
activate enzymes that turn complex starches into simple sugars

Where is most of the starch?

Endosperm

Enzyme

Biological catalysts

Kilning

Seeds dried with mild heat to stop them from sprouting

Pale malts & Lager/pilsner malt

Lightest kiln

Base malts

Provide starch & enzymes to convert starch to sugar

Specialty malts

Higher kiln temperatures & times

Provide different flavor profiles & colors required for different beer styles

Crystal/caramel malts

Maillard Reactions

Non-enzymatic browning, reducing sugars w/ heat

Kilning kills the enzymes so they can’t be used as base malt

Brewing liquor

Water as an ingredient in beer

Milling

Crushing malted grain to expose starchy endosperm

Grist

broken pieces of grain and husks

Strike water

water added to grist

Mash

water added to grist

Mash tun

vessel used to store mash

Rest

a period in which the mash is held at a specific temp

Saccharification rest

Convert starch to sugar

150-160F for 60min

Mash-out

raising the temperature just high enough to stop
enzymatic activity

Lautering

separate sugar water (sweet wort) from the grain

Sparging

rinsing the spent grain to collect more sweet wort

How long is sweet wort boiled for?

30-90min

Trub

Removal of proteins and fats that affect beer clarity and stability

What purposes does boiling have? (4)

1. Sterilization

2. Dissipation of off-flavors

3. Concentration of sugars in wort

4. Extraction of hop compounds

Racking

Transferring beer

Pitching

inoculating cool oxygenated wort with yeast

Ale yeast

Top fermenting

Warmer, produces more flavors

Lager yeast

Bottom fermenting

Colder, produces fewer flavors

How long does fermentation take?

2-14 days (ales) longer for lagers

Green beer

Fermented but not ready

Secondary fermentation

Beer held in contact with yeast

Residual yeast reabsorb undesirable flavor compounds

Cold crash

decreasing beer temp to near freezing for 2-3 days

Solid materials that are insoluble at colder temps fall out of solution

Lagering

storing beer at cold temperatures, typically near
freezing, for an extended period

Brite tanks

Where clarified beer is stored

OG

Original gravity

Density of beer before fermentation

Measures both fermentable & unfermentable sugar

FG

Final gravity

Density of beer after fermentation

ABV

Alcohol by volume

Typically 4-6%

Subtract OG and FG

Bitterness

Not a measurement of the perceived bitterness when tasted

(Malty beers have lower bitterness)

Measures amount of bitter compounds

SRM

Standard reference method

Color

TRUE OR FALSE Flavors are subjective

TRUE

Beer Style: Lager

Uses bottom fermenting yeast (Saccharomyces pasorianus)

Low fermenting temperatures & cold conditioning/maturation

Where id Pilsner originate?

Near town of Plzen in Bohemia

1295: brewing rights given to citizens

1840: Citizen’s Brewery, formed by locals

Amber & Dark Lagers

Amber: Vienna lager & Oktoberfest

Dark: Dunkel & Scwarzbier

Roasty, malty flavor w/ crisp finish

Bock

Made in Einbeck, Germany

known as Ein bock (billy goat/buck)

High ABV ~6.5%

Can be light to dark

Freezing a bock then removing the ice makes the Einbok, increases ABV

American Lagers

German immigration influenced

Domestic barely had high protein

Replace 20-20% grist w/ corn

Impacted by: dust bowl, WWII