Craft Gladfield Malt + Hops + GigaYeast = Quality Beer
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Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer. Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz. Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome
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Craft Gladfield Malt + Hops + GigaYeast = Quality Beer
- 1. BEERCO CRAFT MALT + HOPS + YEAST = QUALITY BEER DERMOTT DOWLING – @BEERCOAU MACEDON RANGES BREW CLUB 31-MAY-2017 1-Jun-17www.beerco.com.au 1
- 3. DERMOTT SAYS “THERE HAS NEVER BEEN A BETTER TIME TO BE A BREWER” 1-Jun-17 www.beerco.com.au 3
- 4. AGENDA • Why brew? • Why brew with Gladfield Malt? • What about Hops • And let’s not forget GigaYeast • Q&A • Time for a beer 1-Jun-17www.beerco.com.au 4
- 5. WHY BREW YOUR OWN BEER? 1. It’s fun! 2. Potentially you will save $ 3. You’ll make friends and fun! 4. You’ll learn a lot more about beer along the way… 5. You’ll feel proud of your achievements 1-Jun-17www.beerco.com.au 5 Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879
- 6. WHY USE GLADFIELD MALT? GLADFIELD MALT • Family owned • Professional • Passionate • Provenance • Quality 1-Jun-17www.beerco.com.au 6
- 7. AWARD WINNING MALT USE YOUR 5 SENSES TO CHECK Crunch (Friability) Taste Bready & Rich Smells Fresh Feels Clean Looks Plump 1-Jun-17www.beerco.com.au 7
- 8. LISTEN TO BREWERS LIKE YOU! 1-Jun-17www.beerco.com.au 8 Newly developed from an old world style our German Pilsner malt is the perfect base to use with Ales and Lagers. We start with high nitrogen plump 2-row spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour.
- 9. HOW TO SPOT GREAT MALT Fat & even sized Clean and bright not bleached or mouldy looking Free from dust and chaff Smell sweet and fresh Nice and friable (easily milled) Tastes great! 1-Jun-17www.beerco.com.au 9
- 10. WHY GLADFIELD MALT? • 5th generation malting barley growers • State of the art technology • Ravoz Roaster • Full Laboratory & QA • Relentless pursuit of Quality Craft Malt • Passionate about Malt • Family owned business 1-Jun-17www.beerco.com.au 10
- 11. LET’S MAKE SOME MALT TEA • Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water to 50g of ground malt, typically run through a coffee grinder so a bit finer than if using a mill. • Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a coffee filter. • Pour over the water @70C • Check for colour and sip for some Flavour indication 1-Jun-17www.beerco.com.au 11
- 12. HOPS • 1. Warm sample to room temperature • This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer! • 2. Examine appearance. • The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the pellet. A glassy appearance is a sign of excess heat during processing. • 3. Finger smash • Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers. • 4. Evaluate the aroma • The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…). • 5. Check where the hops came from and their brewing values • Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s. 1-Jun-17www.beerco.com.au 12
- 13. THE HOP FLAVOUR SPECTRUM 1-Jun-17www.beerco.com.au 13
- 15. SEARCH FOR THE HOLY HOP GRAIL 1-Jun-17www.beerco.com.au 15
- 16. MORE UNKNOWN THAN KNOWN IN THE HOP-LANDS 1-Jun-17www.beerco.com.au 16
- 17. HPA RESEARCH ON HOPS 1-Jun-17www.beerco.com.au 17
- 18. WHERE ARE THE HOPS GROWN IN AUSTRALIA? 1-Jun-17www.beerco.com.au 18
- 19. THE SCIENCE OF HOPS 1-Jun-17www.beerco.com.au 19
- 20. WHAT’S IMPORTANT TO YOU AS BREWERS? 1-Jun-17www.beerco.com.au 20
- 21. YEAST • We are still learning… • Have partnered with GigaYeast Inc • The Gold pitch is the first homebrew yeast with a true 5 gal pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties. 1-Jun-17www.beerco.com.au 21
- 22. ANATOMY OF A YEAST Saccharomyces cerevisiae is a unicellular fungus Mother cell Bud Bud Scar 10 µm
- 23. DIFFERENT YEAST MAKE DIFFERENT BEERS Saccharomyces cerevisiae-- Typically used to produce ales. Can create a variety of fruity and spicy notes or be almost completely neutral. Hundreds of distinct strains in use. Saccharomyces pastorianus-- Typically used to create lagers. Capable of cold fermentations that create very clean, dry beer with little aroma or flavor added. Dozens of distinct strains in use. Brettanomyces sp.-- Traditionally seen as a contaminant that creates off flavors like “sweaty horse blanket” and “barnyard” but can also make many of the same fruit and spice notes as cerevisiae. Used in some traditional styles to add flavor during aging. Currently undergoing a renaissance being used in a huge number of unexpected styles and ways. The flavor profile, aroma, dryness, alcohol level and clarity of a beer are all affected by the type of yeast used in fermentation
- 24. THE MANY FLAVORS OF FERMENTATION Fusel alcohols-- sharp, alcohol. By-product of amino acid catabolism Esters-- fruity, floral flavor and aroma. Produced by esterification of fusel alcohols Phenols -- clove, spicy, peppery. Formed by decarboxylation of acids found in grain
- 25. HOW DID WE GET 100’S OF DISTINCT YEAST STRAINS? Terroir The yeast native to different areas of the world have genetic differences from both random drift and the selective pressure from different environments. Some of these differences contribute to the distinct flavors and aromas of different strains. Human Selection Brewers preferentially made beer with yeast that had the desired traits. Over time this selection led to enhancing particular traits and eliminating others.
- 26. WE MAKE YEAST FROM ALL OVER THE WORLD AVAILABLE TO BREWERS ANYWHERE GigaYeast, Inc. banks 100’s of strains and currently makes app. 40 different strains/blends available for sale. We produce live yeast in concentrated slurry's for beer from 20 Liters to 14,000 L. In an average month we produce and ship enough yeast to produce 700,00 pints of beer.
- 27. OVERVIEW OF THE PROCESS Microbiology Laboratory (Yeast Storage, Quality Assurance, Small Scale Propagation) Bulk Propagation (Large Scale Bioreactors) Concentration and Packaging
- 30. ADDITIONAL LEARNING RESOURCES • BeerCo Blog • BeerCo YouTube Channel • We are social @BeerCoAU find us on your favourite social media channel • @GladfieldMalt – reach out and chat with Gabi & the team @GladfieldMalt – they love to hear from homebrewers! 1-Jun-17www.beerco.com.au 30
- 31. WE SUPPORT YOU! HTTP://WWW.BEERCO.COM.AU/SPONSORSHIP/ • Australian National Homebrewing Conference • Melbourne Brewers • Grafton Homebrewing Competition • Westgate Brewers – Stout Extravaganza • Worthogs – Pale Ale Mania • Tasmanian State Home Brewers Competition • Victorian Amateur Brewing Championships 2016 • The Righteous Homebrewers of Townsville 1-Jun-17www.beerco.com.au 31
- 32. CHEERS! ANY QS 1-Jun-17www.beerco.com.au 32 Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast
Editor's Notes
- Gladfield Malt continues to raise the Bar in New Zealand and Australia New Zealand is an Island nation not only renowned for its Middle earth, All Blacks and breath-taking unspoilt natural beauty it also has a reputation for growing the best malting barley in the world. The South Island of NZ holds the world record for the highest yielding barley crop ever grown of 13.8 ton per ha. It is no fluke, a combination of Climate, Geography, Soil type and pure passion among other things makes New Zealand a leader in quality malt supply. A small company has punched well above its weight capitalising on its natural assets and its ability to understand its customers. Gladfield Malt has recently opened a new addition to its malting facility in New Zealand. Located in the heart of the barley growing region of the Canterbury plains. Gladfield Malt has been steadily growing its business over the last 14 years. It has made the most of strong growth in both the local and international craft beer sector. Gladfield has been one of those real success stories in an industry that has been long since dominated by the big players. Owned solely by Doug and Gabriella Michael along with their three children Isabel, Fredrick and Trevor their malting business has grown from humble beginnings on their irrigated cropping farm situated in Dunsandel 35 mins South of Christchurch. Doug and his family have been growing malting barley for 5 generations but now they also have the support of over 100 grower suppliers from all over the South island who supply malting barley for them. The new malt plant adds another 25,000 ton annual production capacity to their existing business. The Michaels credit their success to several key factors, Firstly the quality of malting barley grown in Canterbury is second to none due to the excellent climatic conditions for growing the crop, and the relationship that Doug has built up over the years with growers and industry representatives is of huge importance. “Grower loyalty and attention to detail is one of the most important aspects in any supply chain in any business. We have a great relationship with New Zealand’s biggest grain trading company PGG Wrightsons who we work closely with in not just grain supply but also barley breeding programs. They also supply a full range of agronomy services and support for our growers. PGG Wrtightsons understand that growers don’t just want to be rewarded for what they do, they also want to be recognised”, says Doug. As a result it’s not hard to find growers who want to grow top quality malting barley for their locally owned company Gladfield. Flexibility is another key aspect of Gladfield’s business especially when dealing with a range of customers. You need flexibility not just in equipment but also attitude more than ever today with demanding customers and changing technology, yet many companies have over complicated things with their many rules, traditions and layers of middle management. Gladfield has quickly been recognised as the “yes” people in the malting industry. They have an affinity of understanding their customers from the tiny home brewer’s right up to the brewing and distilling giants of the world and everything in between. Their down to earth, no nonsense, can do attitude has seen them forge relationships with some very demanding customers all around the world who recognise Gladfield’s quality, innovation and service. The new malt plant was designed using the latest technology and is fully automated only requiring one person to operate the whole plant. European programing and componentry have been incorporated into the local design. It was challenging to design and build a malting’s which could withstand a magnitude 8.5 earthquake (based on the new local building standards) but it is also incredibly efficient to run. The most important requirement however was to be able to continue to produce a high quality product. The Michaels are really pleased with the new design which has met all their requirements and maintained the flexibility that they require. The new malting’s addition is also well complemented with Gladfields existing roasting house and specialised malt plant which was installed 5 years ago. The malt roasting plant has an annual capacity of over 3500 ton and has a reputation for producing a very high quality even product. “We worked closely with a company in Europe who specialises in roasting equipment to build a roaster that gave us greater control of heat transfer to create incredibly even roasting”, said Doug. The roasting house enables Gladfield to produce over 30 different malt types. The export side of the Gladfield malting operation is now a key part of the business. “Many of our overseas customers recognise the importance of customizing malt that is specific to their individual needs”, says Gabriella who is in charge of marketing and sales. “In most cases our customers overseas have never had this luxury before. They like the way they can work directly with the Gladfield team of in-house brewers, malsters and lab technicians to create something that is specific for their brewing and flavour requirements. The positive feedback and support from our export market has really driven our growth in the last few years and motivates us to strive for perfection”. Gladfield Malt may have started from humble beginnings but it has taken on the goliaths of the malting world and really lifted the bar in service, quality and attention to detail. Gabriella and Doug are a great husband and wife team, there passion, energy and enthusiasm has made a real difference to the industry. Judging by the look of it, it won’t be long before young Bell, Fred and Trev will be taking it to the next level for another generation. No doubt in the meantime however their Mum and Dad have a few more surprises for us yet!
- The German Pilsner specification are attached, what you want to say is a malt that taste like marshmallow. Why? This malt is designed specifically to create fermantable sugars to the yeast and that is it, no malt flavours, no crackers, nothing... hence why marshmallow. We toned down the kiln temperatures to create a malt that lets the hops shine. Great for Munich Hellers and Hoppy forward Pilsners and even Kolsch beers. Now this very subjective, some brewers are very happy with our Pilsner saying that malt and crackers flavours is what they are after, and some are welcoming the malts to tone down the malt characters which they don't want to see it there, we as maltsters we are committed to please our clients whenever we can and read the market correctly. We produce the malt. One thing we are noticing that some beers are thin body due to some brewers step mashing or mashing to cold. They usually blame our malts for the thin and unwanted flavours but the more we investigate the more we find out that is not the malts but the process while brewing, we want the brewer to understand that our malts are well malted and we care for consistency, hence our Kolbach index is spot on, we have broken down the proteins, the brewer don't need to do it further. (Single infusion mash no lower than 65C is what we recommend, but that needs to fit with the beer style) Now regarding the new maltings, I attached an article for you to take the points that you want to speak to the club.
- How to recognise good malt 如何识别好的麦芽 First of all it should be fat and even sized 首先，它应该是饱满且大小均匀 It should be clean and bright not bleached or mouldy looking 它应该干净光滑，而不是漂白过或发霉的样子 It should be free of dust and chaff 它应该是无尘和无壳的 It should smell sweat and fresh 它应该闻起来要新鲜 It should be nice and friable (easily milled) 它应该是好且易碎的（容易粉碎） It should taste good 它应该尝起来好吃 Any thing less and it you should not be using it. 任何一项不满足，您就不应使用它。 A good trick is to put some malt in to a glass of water the majority should float. 有一个好办法就是把一些麦芽放入一杯水中，绝大多数应该是漂浮的。