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Beer Presentation Mike Brown


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Beer Presentation Mike Brown

  1. 1. Welcome to ABC Homebrew
  2. 2. Common Types of Beer <ul><li>LAGER — German family of beers, pale coloured with a crisp, clean taste </li></ul><ul><li>PALE ALE — Broad family of British styled ales including bitter and others. Should be a deep gold to deep amber, with noticeable hop aroma and bitterness. </li></ul><ul><li>AMBER ALE — Vaguely defined American ale style, where, basically, anything goes as long as it’s amber. </li></ul><ul><li>RED ALE — American ale style. Typically deep reddish-amber, not too bitter. </li></ul><ul><li>BROWN ALE — British ale style, medium amber to deep brown. Usually a toasted malt character not found in pale ale. Weaker versions called “mild”. </li></ul><ul><li>PORTER —Medium to blackish brown ales originally created in London. Stronger versions called “stout” porter, hence the origin of that name. </li></ul><ul><li>STOUT — A stronger, darker variant of porter. </li></ul><ul><li> </li></ul>
  3. 3. Cider <ul><li>Traditional farmhouse English cider is still (not carbonated) </li></ul><ul><li>Traditional French cider is slightly carbonated </li></ul><ul><li>PERRY is a kind of cider made from pears – now quite rare </li></ul><ul><li>Homebrew cider is available in kits (concentrate) like beer </li></ul>
  4. 4. Materials and Equipment
  5. 5. Beer mix and Yeast <ul><li>Beer mix contains concentrate </li></ul><ul><li>Also known as wort </li></ul><ul><li>Usually make 18 -22 litres of beer </li></ul><ul><li>Yeast is needed to start fermentation process and turn sugar to alcohol </li></ul>
  6. 6. Brewing Sugar or Dextrose <ul><li>Sugar turns to alcohol </li></ul><ul><li>More sugar = more alcohol </li></ul><ul><li>Other sources of sugar (e.g. malt extract) are possible, depending on the type of beer and flavour desired </li></ul>
  7. 7. Fermenter and Spigot/ sediment reducer
  8. 8. Airlock <ul><li>Prevents air from entering fermenter during fermentation process </li></ul><ul><li>Must be tightly sealed </li></ul>
  9. 9. Adhesive Thermometer <ul><li>Sticks to outside of fermenter </li></ul><ul><li>Yeast operates best within a certain temperature range (depends on yeast) </li></ul><ul><li>Ideal temperature varies between 16 - 25°C </li></ul><ul><li>If yeast gets too hot, it will die and fermentation will fail </li></ul><ul><li>If yeast gets too cold, fermentation will become sluggish and eventually stop </li></ul><ul><li>Always check instructions on your yeast packet! </li></ul>
  10. 10. Hydrometer <ul><li>Used to measure gravity and estimate strength of beer </li></ul>
  11. 11. Using a Hydrometer to measure Gravity <ul><li>Original Gravity (OG), Specific Gravity (SG) and Final Gravity (FG) describe the concentration of sugars in the wort </li></ul><ul><li>Sugar is heavier than water, alcohol is lighter than water </li></ul><ul><li>OG is the gravity before fermentation. </li></ul><ul><li>SG is the gravity as measured at an arbitrary point during fermentation. </li></ul><ul><li>FG is the gravity after fermentation, i.e. when most of the sugars have been eaten by the yeast. Usually in the 1.006-1.025 range. </li></ul>
  12. 12. Little Bottler <ul><li>Used to bottle beer quickly and limit exposure to air </li></ul><ul><li>Attaches to spigot on fermenter </li></ul>
  13. 13. Long Mixing Spoon <ul><li>Used to mix ingredients in fermenter </li></ul>
  14. 14. Carbonation Drops <ul><li>Used in secondary (bottle) fermentation </li></ul><ul><li>Give beer its “fizz” </li></ul><ul><li>Drops slightly raise alcohol content but do not affect flavour </li></ul><ul><li>Ordinary sugar can be used </li></ul>
  15. 15. Bottles <ul><li>PET or Glass? </li></ul><ul><li>Must be dark coloured - too much light will spoil secondary fermentation and “Skunk” the beer </li></ul><ul><li>Bottles must be stored away from direct sunlight </li></ul>
  16. 16. Overview of Brewing Technique
  17. 17. Step 1: Mixing <ul><li>Clean and sanitise all equipment that will come into contact with beer before mixing </li></ul><ul><li>Use boiling water to kill any bacteria </li></ul><ul><li>Place beer mix in hot water for 15 minutes </li></ul><ul><li>Pour beer mix into fermenter </li></ul><ul><li>Add brewing sugar </li></ul><ul><li>Add 2 litres boiling water </li></ul><ul><li>Add approximately 20 litres cold water and stir </li></ul><ul><li>Check that temperature is under 25°C </li></ul><ul><li>Sprinkle yeast on surface of wort </li></ul><ul><li>Seal immediately and insert airlock </li></ul><ul><li>Take Original Gravity using hydrometer </li></ul>
  18. 18. Step 2: Brewing <ul><li>Airlock should start bubbling after a few hours </li></ul><ul><li>During fermentation, the yeast breaks down the sugar in the wort and turns it into alcohol. This is called primary fermentation </li></ul><ul><li>Temperature control is vital at this stage </li></ul><ul><li>The rate of bubbling will slow down during fermentation </li></ul><ul><li>Fermentation usually takes around 4 – 7 days </li></ul><ul><li>Use hydrometer to check Specific Gravity during primary fermentation </li></ul><ul><li>If hydrometer reading is around 1006-1010 and remains constant over 24 hours, primary fermentation is complete </li></ul>
  19. 19. Step 3: Bottling <ul><li>Bottles should be rinsed with cooled boiled water before first use and sanitised before subsequent use – PET bottles will melt if boiling water is used. </li></ul><ul><li>Add carbonation drops or sugar to each bottle (this is called “priming”) </li></ul><ul><li>Connect little bottler to spigot and use it to fill bottles </li></ul><ul><li>Continue filling bottles until fermenter is almost empty </li></ul><ul><li>Discard sediment at bottom of fermenter </li></ul><ul><li>Secondary fermentation takes place in bottle </li></ul>
  20. 20. Step 4: Enjoy <ul><li>Beer is usually ready to drink after 2-3 weeks of secondary fermentation </li></ul><ul><li>It is best to let beer condition in the bottle for at least three months before drinking </li></ul><ul><li>Beer will improve with age up to about 18 months </li></ul><ul><li>Bottles should be stored upright away from direct sunlight </li></ul><ul><li>If ordinary lemonade plastic bottles are used, beer will slowly lose carbonation and go flat </li></ul>
  21. 21. Potential problems <ul><li>Infection – due to lack of sterilisation or poorly sealed fermenter </li></ul><ul><li>Exposure to light can spoil or “skunk” the beer </li></ul><ul><li>Over carbonation can make beer too fizzy and frothy </li></ul><ul><li>Poor temperature control can prolong fermentation process or cause it to fail </li></ul><ul><li>Using ordinary white sugar will make beer taste “cidery” </li></ul>
  22. 22. Safety <ul><li>Glass bottles can explode </li></ul><ul><li>Care should be taken around boiling water </li></ul><ul><li>A full 23 litre fermenter is heavy, do not attempt to move it when full </li></ul><ul><li>Estimation of beer strength is not accurate, avoid driving or operating machinery after homebrew </li></ul>
  23. 23. Excessive consumption of alcohol can lead to: <ul><li>Blurred vision </li></ul><ul><li>Reduced motor skills </li></ul><ul><li>Violent behaviour </li></ul><ul><li>Risk-taking </li></ul><ul><li>Offensive behaviour or acts of vandalism </li></ul><ul><li>Drink-driving </li></ul><ul><li>Long term health issues including liver and brain damage </li></ul>
  24. 24. Responsible Drinking <ul><li>For men : </li></ul><ul><li>No more than 4 standard drinks* a day on average; and </li></ul><ul><li>No more than 6 standard drinks on any one day. </li></ul><ul><li>For women: </li></ul><ul><li>No more than 2 standard drinks a day on average; and </li></ul><ul><li>No more than 4 standard drinks on any one day. </li></ul><ul><li>* 1 pot ordinary strength beer = 1 standard drink </li></ul>