Beer

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Beer

  1. 1. BEERFRIDAY LEARNING LESSON
  2. 2. BREWING BASICS1. Breaking down starch2. Ingredients 1. Water 2. Yeast 3. Starch 4. Hops
  3. 3. THE PROCESSPreparation stepsBrewing steps
  4. 4. PREPARATION STEPS- 1. preparing yeast - lager - ale- 2. preparing malt and grains - Malting - Make it wet so it starts to grow
  5. 5. BREWING STEPS1. milling the malt
  6. 6. 2. THE MASHthe mash in = combine with water into the mash kettle to bring up temperature- this step allows the enzymes (alpha amylase and beta amylase) naturally present to begin reducingthe starches (amylose + amylopectin -> glucose) - b-amylase - works best at 140-149F - attackes chains of glucose from non-reducing end -> creates maltose (2glucoses) - eats like pacman two at a time - cannot break a branch point in amylopectin - makes the molecules that eventually ferment - a-amylase - works best at 155-158 - randomly attacks chains of glucose - cannot break a branch point in amylopectin - liquefication enzyme - a full beer with low fermentability, stay in the high temp range - as enzymes, the volume of the mash matters (thin mash vs thick mash)
  7. 7. AMYLASE ACTIVITY
  8. 8. 3. MASHOUT- the mashout = lautering = stopping the mash (170) - here you can sparge = rinsing the malts with cleanwater - can use a lauter tun which has holes in it- Left with delicious wort
  9. 9. 4. HOPS- hops (humulus lupus) - invented by charlemagne - female flowers - preservative use - pellet hops or whole hops - 100s of hop types - grow in temperate zones - famous ones include yakima valley, coast in england, willamette,hallertau germany, lately new zealand (48th parallel) - the noble hops ( hallertau, tettnanger, spalt, saaz) - alpha acids (cohumulone, adhumulone) - beta acids (lupulone, colupulone, adlupolone) - humulune oils
  10. 10. FLAVORHops give floral, citrus, pine, and earthyflavors to your IPAs, Pale ale, stoutsThe balance of the types of alpha acids (a vs b) create this.Ironically, not well understoodAlso create bitterness (IBU’s)Diacetyl smells like old socks and eggs
  11. 11. FAMOUS HOPSCascade – U.S.Amarillo – U.S.Citra - propCentennial – U.S.Fuggles - englishGoldings - englishHallertauer - GERMillenium – U.S.Nugget - englishNorthern Brewer – englishSaaz – CzaechStyrian – SloveniaTettnang - GER
  12. 12. WORT MMMMM
  13. 13. 5. FERMENTINGonce, twice, thrice, 4 times (belgian)- yeast is eating the simple glucose to produce ethanol poop and co2 (anaerobic respiration)- Can also be ‘wild’ – left to exposure of natural bacteria and yeasts in the air - Senne valley, Brussels, ‘abbey ale’ - Lambic is belgian wild - Gueze is blended lambic - Kriek is cherry
  14. 14. 6. BOTTLING- bottle fermentation vs carbonation - today, carbonation for kegs helps keep - back then the bubbles came from handpumps - nitrogen is recently popular (guiness, boddingtons,originally to prevent oxidation) - traditional english ale – high pressure, lowcarb - canning is recently popular - glass is traditionally best, except for sunlight- Aging on wood is all the rage these days - Used brandy, port, scotch kegs (Seattle’s Pike Scotch Ale)
  15. 15. 7. MISCOther types of malted grains oats, rice, flaked corn, rye, wheat vary in complex andsimple sugars they can offerAdjuncts = good and bad good = chocolate, bacon, coriander, coffee bad = riceHistoric beers czech, german, english, belgian, american pilsner, marzen, vienna lager, hefeweizen, altbier, bock,ale, stout, barleywine, bier de garde, lambic, saison, gueze,dubbel, trippel, american ale
  16. 16. BEER

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