A short, accessible boot camp course on the process of making beer, as told through its primary components. Explore the various steps required for crafting all beer, while gaining fundamental insight into each characteristic-defining ingredient.

1. BEER 101 presented by BEN SHELLHORN • SEPTEMBER 2011

2. INTRODUCTION TASTING GUIDE PART 1: BEER • Fermentation • Ingredients PART 2: BOURBON • Definition • Law • Distillation • Localization • Aging • Mash Bill CONCLUSIONS & QUESTIONS OVERVIEW

3. WHY IS THIS IMPORTANT? PRAGMATIC REASONS • Understand Culture • Become a savvy consumer PROFESSIONAL REASONS • Better Sales • Confident Service • Create Raving Fans INTRODUCTION

4. VISUAL What does it look like? Color? Clarity? Etc? 2. OLFACTORY How does it smell? 3. GUSTATORY What does it taste like? Does it taste like it smells? 4. MECHANORECEPTION How does it feel in the mouth? 5. DEDUCTION What is it not? What could it be? TASTING IS A PROCESS TASTING GUIDE

5. UNDERSTANDING BEER Is as easy as understanding its ingredients FOUR INGREDIENTS • Grain • Water • Hops • Yeast BEER

6. GRAIN GRAIN

8. Wheat

9. Oat

11. Soaked in water

12. Allowed to germinate

13. Air dried in a kilnGRAIN GRAIN

14. MILLING Grinding of malted grain into usable material ideal for sugar and flavor extraction HEINEKEN BREWERY MILLING GRAIN

15. MASHING Addition of supplemental grains & heating of contents using enzymes to break down starches. The point when beer gets its color. HEINEKEN BREWERY MASHING GRAIN

16. WHERE DOES COLOR ORIGINATE? Primarily from the grain HOW DOES COLOR AFFECT FLAVOR? Light-colored beers tend to have more expressive flavors related to the raw characteristics of the grains Dark beer tends to have more roasted flavors (think chocolate & coffee) Amber & Brown beers tend to have more nuances that exist between the dark and light beers, but generally have a caramelized flavor MASHING GRAIN

17. WATER WATER

18. TOTAL VOLUME Responsible for up to 97% of the Beer’s total volume CONTRIBUTES TO FLAVOR • Contributes to flavor ASSISTS IN FERMENTATION • Assists in fermentation SLIGHTLY ALTERS COLOR • Slightly alters color WATER WATER

19. WORLD OF WATER PILSEN: World’s softest water with an average calcium content of 7 mg/L. Bohemian pilsner style tastes very malty, despite its higher hop presence, unlike German pilsner. DORTMUND: The style of Dortmunder has calcium levels second only to Burton-on-Trent. This water accents hops and presents a dry maltiness that is incredibly prized. Lingering hop bitterness, despite low IBUs is directly attributed to the mineral content. VIENNA: Vienna lager, long prized for its malty character, should have a relatively dry finish balanced with subtle hops. Ironically, this water profile is similar to the water profile of central Mexico, like in Mexico City, where similar styles of beer at still made today. WATER WATER

20. WORLD OF WATER BURTON-UPON-TRENT: The high levels of Gypsum in the water, has created the signature taste of Bass, the style-defining Pale Ale. The mineral level has been such a boon to its beer maker and so successfully shaped this category of beer that many brewers purposefully add mineral content to their brewing water to simulate the same conditions of this region, dubbed Burtonisation. DUBLIN: The incredible hard water of Dublin is suited for the production of stouts, such as Guinness LONDON: With low calcium levels, London has very soft water, which lowers the acidity of dark malts, leaving porters round and drinkable WATER WATER

21. LAUTERING Process of separating the solids from the sugar-rich, grain-infused liquid (called the “Wort”) LAUTERING WATER

22. HOPS HOPS

23. HOPS • Venous growing plant • Related to cannabis • First standard bittering agent in beer • Really only good for making beer HOPS HOPS

24. INDIA PALE ALE • Style of beer within the broader category of Pale Ale • First brewed in England in the 18th century • First known marketing of IPA happened in 19th century • Compared to many styles, this is a modern concoction HISTORY • British colonial citizens in India could not enjoy British Ale • Temperatures and motion resulted in beer & product spoilage • Via experimentation, brewers found Hops aided in preservation • As a result, beer shipped to India was intensely hopped. HOPS HOPS

25. BOILING BEER • Ensures sterility • Infuses hops WHIRLPOOLING/HOPBACK • Solids are removed • Hops are continually infused BOILING BEER, ETC HOPS

26. YEAST YEAST

27. YEAST • Determines type and style of beer • Only two types • Ales • Lagers YEAST YEAST

28. FERMENTATION LAGERS Top Fermenting Generally slow and cool ALES Top Fermenting Generally quick and hot LAMBICS (Surprise! A Third Type of beer!) Spontaneously Fermenting FERMENTATION YEAST

29. CONDITIONING • Once fermentation slows & sugar is exhausted, beer is chilled to near freezing, encouraging yeast to settle & proteins to coagulate. • Will take 2 weeks to 6 months FILTERING • OR “Fining” is the removal of solids, yeast, etc., creating clarity • Can use isinglass, gelatin, moss, seaweed, etc MATURATION Can happen at a variety of points during brewing or not at all FILTERING & MATURATION YEAST

30. PACKAGING • Can • Bottle • Draught • Widget Can • Cask CARBONIZATION • Forced • 2nd Fermentation FILTERING & MATURATION YEAST

31. THE FIFTH WHEEL German Rheinheitsgebot (Purity Law): • Originally beer could only use these four basic ingredients (well, yeast was a later addition. Thanks, Pasteur) • In modern society, law is repealed in favor of creativity • Other ingredients are classified as “Adjuncts” ADJUNCTS ADJUNCTS

32. FILLER INGREDIENTS • Rice • Corn • Orange • Coriander • Berries ADJUNCTS ADJUNCTS

33. NUMBER ONE SELLING BEER? Budweiser NOT A Pilsner “American Adjunct Lager” ADJUNCTS ADJUNCTS

34. PRESENTATION BY BEN SHELLHORN SOURCES AMERICAN HOME BREWERS ASSOCIATION BREWERS ASSOCIATION CRAFTBEER.COM MORGUEFILE.COM WIKIPEDIA.ORG WILDWOOD BBQ TASTING NOTES BREUCKELEN GIN AVAILABLE ONLINE PART 1 (BEER): http://www.tinyurl.com/3ps8vvd PART 2 (BOURBON): http://www.tinyurl.com/3zcyxnz CONCLUSIONS