BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer. We cover topics like why Gladfield Malt? How to spot good malt? Hops and how to spot good hop pellets? Yeast 101 and GigaYeast. We dive deep into a new flowable hop extract called FLEX from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBUs using Flex. We taste Conan's American Pale Ale - APA then Jay's IPA India Pale Ale then Barls iIPA imperial India Pale Ale. The talk was a lot of fun and engaging with a good in depth QandA.

1. BEERCO
CRAFT MALT +
HOPS + YEAST =
QUALITY BEER
Dermott Dowling – @BeerCoAU
INNER SYDNEY BREWERS
Atlassian, Level 6, 341 George St.
Wed 4th Oct 2017
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2. THANKS
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3. DERMOTT
SAYS
“THERE HAS NEVER
BEEN A BETTER TIME
TO BE A BREWER”
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4. AGENDA
• Why brew your own Beer?
• Why brew with Gladfield Malt?
• What’s new & happening in Hops?
• Lest we forget humble GigaYeast!
• Time to Flex™ our Brewing Powers
• Q&A
• Time for a beer 
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5. WHY DO YOU BREW?
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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
Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879

6. MALT
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7. WHY GLADFIELD?
• Family owned business
• 5th generation malting barley
growers
• 1st generation Maltsters
• State of the art technology
• Ravoz Roaster
• Full Laboratory & QA
• Relentless pursuit of Quality
Craft Malt for Brewers
• Passionate about Malt
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8. USE YOUR 5 SENSES TO
CHECK THE QUALITY OF
YOUR MALT
• Looks Plump
• Smells Fresh
• Tastes Bready & Rich
• Sounds Crunchy (Friability)
• Feels Clean
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9. WHAT'S NEW!
GLADFIELD
GERMAN
PILSNER
 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.
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10. RED BACK WHEAT
STRICTLY LIMITED
RELEASE!
• Colour: 27 EBC
How does it taste?
The flavour in a “malt tea” is fairly mild – lightly bready/toasty
with a raisin/dry cranberry type finish to it.
• Aroma: Lightly fruity & bready.
• Typical Beer Styles: Kölsch, Wheat, Vienna Lager and any
recipe you may think this malt will fit.
• Typical Usage rates: 10-15% if this was the sole specialty malt.
No Diastatic power to come with this malt.
• Brewing Recipes Ideas:
• Hefeweizen with a mix of 50% German Pilsner
Malt then 25% Red Back Wheat and 25% Wheat Malt.
• Kölsch with a mix of 93% German Pilsner Malt and 7%
Red Back Wheat.
• Red Vienna Lager with a mix of 65% Gladfield Vienna
Malt 25% Gladfield Munich Malt 10% Gladfield German
Pilsner Malt and 10% Gladfield Red Back Wheat Malt
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11. MAKE A MALT TEA
BEFORE YOU BREW
• 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
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12. HOPS
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13. HOP
PELLETS
• 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.
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14. THE HOP FLAVOUR
SPECTRUM
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15. HOPS ARE COMPLEX
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16. SEARCH FOR THE HOLY
HOP GRAIL
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17. MORE UNKNOWN THAN
KNOWN IN THE HOP-LANDS
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18. LET’S FLEX™
OUR
BREWING
• HIGH ALPHAACID
CONCENTRATION
• FLEX™ contains approx. 67%
alpha acids
• FLEX™ contains no
vegetative hop material to
absorb your valuable wort.
• FLEX™ is easy-to-use. It’s
flowable at room temperature
• FLEX™ is designed only for
early dosing in the kettle.
• FLEX™ does contain hop oils
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19. 3 BEERS
APA
IPA
IIPA
Fermentable % Grist
German Pilsner 80%
Vienna 15%
Gladiator 5%
Flex™
Ella™
Vic Secret™
Galaxy™
AU Cascade
GY001 Nor Cal Ale GigaYeast
Same Malt + Hops
+ Yeast
IBUs differ from
use of Flex™
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20. CONAN’S BEER #1 APA
• 20L batch (20L in FV) OG: 1.052 FG: 1.012 ABV 5.2%
• Water treated with Gypsum (in Mash and Sparge water)
• Mash 64.4c for 60mins Rise to 76c for 10mins Fly
Sparge
• GLADFIELD Pilsner 80% GF Vienna 15% GF Gladiator
5%
• 5ml FLEX 60min (FLEX gave me around 35.5 IBU, and
the 10min additions added another 10 or so.)
• 10g Ella 10min 10g Vic Secret 10min
• 20g Ella WP | 20g Vic Secret WP |20g Cascade WP |
20g Galaxy WP @ 75c
• 30g Cascade Dry hop 30g Galaxy Dry Hop
• GY001 Nor Cal Ale # GigaYeast (no starter)
• Fermented at 21c
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21. JAY’S IPA
• 30L batch (25L in FV OG 1.061 FG 1.008 ABV 6.7%
• Mash at 64C for 60mins Rise to 68C rest for 10mins Rise
to 76C rest for 10mins
• 5.6kg GF German Pilsner 80% of grist 1.05kg GF Vienna
15% of grist 0.35kg GF Gladiator 5% of grist
• 10g FLEX 60min
• 15g Ella 10m 15g Vic Secret 10m 30g AU Cascade 10m
30g Galaxy 10m
• 20g Ella Whirlpool 20g Vic Secret Whirlpool
• 50g AU Cascade Dry Hop 50g Galaxy Dry Hop GY001
NorCal Ale Yeast
• Water Profile:
• Ca 113 Mg 20 Na 25 SO4 300 Cl 55 HCO3 35
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22. BARL’S IIPA
• 19L batch OG 1.085 SG FG 1.018 SG 90 IBU
• Single Step Infusion (65C/149F)
• German Pilsner Malt 5.82 kg 80 % Vienna
Malt 1.09 kg 15% Gladiator 364 g 5% of grist
• 8g FLEX 60min = 60 IBU @67%AA
• 25g Ella and 25g Vic Secret at10m
• 60g Galaxy & 60g of Cascade AU at 0 mins
• 25g Vic Secret & Ella 25g at flameout
• 60g AU Cascade Dry Hop 60g Galaxy Dry Hop
• GY001 NorCal Ale GigaYeast
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23. YEAST
• We 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.
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24. ANATOMY OF A YEAST
Saccharomyces cerevisiae is a unicellular fungus
Mother cell
Bu
d
Bud Scar
10 µm

25. 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

26. 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

27. 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.

28. 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.

29. OVERVIEW OF THE PROCESS
Microbiology Laboratory
(Yeast Storage, Quality Assurance, Small Scale Propagation)
Bulk Propagation
(Large Scale Bioreactors)
Concentration and Packaging

30. GIGAYEAST
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31. ATTENUATION
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32. ADDITIONAL
LEARNING
RESOURCES
• BeerCo Blog
• BeerCo YouTube Channel
• We are social @BeerCoAU find us on your
favourite social media channel and so are our
supply partners:
• @GladfieldMalt – reach out and chat with Gabi & the G
team!
• @GigaYeast – say g’day to Amelia & Dr Jim!
• @HopProducts – say g’day to OJ & Dave at HPA!
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33. WE SUPPORT YOU!
HTTP://WWW.BEERCO.COM.AU/SP
ONSORSHIP/
• Australian National Homebrewing Conference
• Grafton Homebrewing Competition
• Hopsaboard Homebrew Competition
• Inner Sydney Brewers
• Melbourne Brewers
• New South Wales State Competition 2017
• South Australian Brew Club
• Tasmanian State Home Brewers Competition
• The Righteous Homebrewers of Townsville
• Victorian Amateur Brewing Championships 2016 + 2017
• Westgate Brewers – Stout Extravaganza
• Worthogs – Pale Ale Mania
10-Oct-17www.beerco.com.au
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34. GEEK OUT ON MALT + HOPS +
YEAST = BEER TALKS
2014
Australian Craft Brewers Conference
•The Future of Malt: Doug Michael @Gladfield
Malt & Paul Rigoni & Rob Wicks –
•The Future of Hops – Owen Johnston @HPA
•Yeast Management – Frank Peifer
@Weinstephan
2016
Australian Craft Brewers Conference
•Yeast - The micro world of microbiology - Dr
Chris White @Whitelabs
•Hops Research: The Search for the Holy Grail –
Dr Simon Whittock @HPA
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35. BUT WAIT! THERE’S MORE….
 Shop with us online to
save valuable
#brewhappy time
 $14.95 incl. GST low flat
rate shipping to SYD
postcodes
 Use Coupon Code “ISB”
at checkout for 10% off
all products in the cart*
*Valid for one time use until 31 Oct 2017
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36. CHEERS! ANY QS
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Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast