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Beer Basics


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This is a presentation discussing the basics of beer from my beer site Rod J BeerVentures. It is designed to give a basic understanding of beer.

Published in: Food
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Beer Basics

  1. 1. Beer Basics
  2. 2. What Makes A Beer? • Water • Starch Source ( Commonly Malted Barley ) • Yeast • Flavoring ( Commonly Hops ) How these are combined dictates how the beer is created.
  3. 3. Importance of Water Water can account from 90 to 95% of the makeup of a beer! …Making Its Quality of High Importantance!
  4. 4. Starch ( Malted Grains ) 1. Color – Grains define the color of the beer. 2. Protein – Grains produce the proteins which form and hold the head. 3. Flavor – Grains lay the base flavor foundation of the beer against which hops, yeast and/or adjuncts will offset. 4. Maltose – These are the sugars taken from the grains for which the yeast can induce fermentation. The sugars are converted into alcohol and co2. 5. Dextrins – These are taken form the grains and are what help to create a mouthfeel in the beer. It is these that tell you if a beer is full-bodied, medium bodied or light bodied.
  5. 5. Yeast 1.Ale Yeast – Top Fermenting 2.Lager Yeast – Bottom Fermenting There are only two main types… But there are many variations from both strains and will depend on the beer desired.
  6. 6. Flavoring ( Hops ) 1. Bitterness – The hops are used to offset the sweetness of the malt and give the beer its bite. 2. Aroma – The aroma often gathered from beer is due to the hops and their hop oils that blend into the beer. 3. Flavor – It’s not just about the bitterness with hops. Chosen correctly, hops can add to the complexity of the beer and bring a distinctness to it. 4. Balance – Hops are preservatives and their use brings stability and longer life to the beer. Their inclusion helps to keep away any bacteria contamination.
  7. 7. Additional Note: There are only 2 styles of beers: Ale and Lager But there are many types of styles…
  8. 8. Beer Basics T h a n k Y o u F o r W a t c h i n g