Understanding BeerUnderstanding BeerIngredientsIngredients

AdjunctAdjunct

Any fermentable Any fermentable ingredient added to beer ingredient added to beer other than malted barleyother than malted barley

AttenuationAttenuation

Measure of how much Measure of how much dissolved solids in the dissolved solids in the wort will be fermentedwort will be fermented

difference between the difference between the starting specific gravity starting specific gravity and the final specific and the final specific gravitygravity

BarmBarm

To add or pitch yeastTo add or pitch yeast

foam on top of a foam on top of a fermenting beer or a fermenting beer or a glass of finished beerglass of finished beer

BrixBrix

Measurement of original Measurement of original sugar amountsugar amount

MashingMashing

Process to make wortProcess to make wort Malt ground up into small pieces Malt ground up into small pieces Malted barley is immersed in water at a Malted barley is immersed in water at a

controlled temperature to allow enzymes controlled temperature to allow enzymes in the barley to convert starch to sugarin the barley to convert starch to sugar

Temperature raised to 150-160 FTemperature raised to 150-160 F Diastatic enzymes activate and convert the Diastatic enzymes activate and convert the

soluble starches to sugarssoluble starches to sugars Spent grains removed from the liquidSpent grains removed from the liquid

ModificationModification

The level to which the starchy The level to which the starchy endosperm is allowed to alter or endosperm is allowed to alter or modify into the growing acrospiremodify into the growing acrospire

The longer modification occurs, The longer modification occurs, the easier the mashing stage is the easier the mashing stage is laterlater

Original GravityOriginal Gravity

Density of malt and other sugarsDensity of malt and other sugars Estimate of how much of the sugars Estimate of how much of the sugars

will be consumed by the yeast will be consumed by the yeast (extent of attenuation)(extent of attenuation)

WortWort

Malt juices that emerge from the Malt juices that emerge from the malted grains after being steeped malted grains after being steeped in water at a specific temperature in water at a specific temperature to release sugarsto release sugars

IngredientsIngredients

Four basic ingredients usedFour basic ingredients used

WaterWater Fermentable sugars from Fermentable sugars from

malted grainsmalted grains Hops Hops YeastYeast

Grains and MaltGrains and Malt

Grains need to be soaked to start the sprouting process Grains need to be soaked to start the sprouting process (Modification)(Modification) Converts the starches into usable sugars that the yeast can Converts the starches into usable sugars that the yeast can

act upon to produce alcoholact upon to produce alcohol

Allowed to steep in water for a few days and then allowed to Allowed to steep in water for a few days and then allowed to germinategerminate On average, moisture content of the barley is allowed to On average, moisture content of the barley is allowed to

reach 40-45 percentreach 40-45 percent Germination and drying develops sugars, soluble starches and Germination and drying develops sugars, soluble starches and

starch to sugar converting enzymes (Diastase)starch to sugar converting enzymes (Diastase)

Grains and MaltGrains and Malt

Traditional germination takes place Traditional germination takes place on a stone flooron a stone floor wet malt converted to ‘green malt’wet malt converted to ‘green malt’

Racked regularly to aerate and to Racked regularly to aerate and to separateseparate

Floor-malting very labor intensive but Floor-malting very labor intensive but may work better due to the hands on may work better due to the hands on carecare

Shallow layer which influences Shallow layer which influences temperature and moisturetemperature and moisture

Grains and MaltGrains and Malt

Can be done on a sieved floor Can be done on a sieved floor over a fireover a fire

Fire could be made up of sod Fire could be made up of sod (peat) or wood(peat) or wood Produces a smoky tasting beerProduces a smoky tasting beer

Most today dried over warm or Most today dried over warm or hot air without the exposure to hot air without the exposure to smokesmoke

BarleyBarley

Soft, sweetish flavorsSoft, sweetish flavors Different styles of barleyDifferent styles of barley

Winter barley is hardier, more robustWinter barley is hardier, more robust Spring barley, softer and cleanerSpring barley, softer and cleaner

BarleyBarley

Two rowTwo row Preferred by othersPreferred by others Higher extract and less huskHigher extract and less husk

Six rowSix row Preferred by U.S. breweriesPreferred by U.S. breweries Higher starch degrading enzymesHigher starch degrading enzymes Works better with other adjuncts such as rice and cornWorks better with other adjuncts such as rice and corn

WheatWheat Tarter notesTarter notes

OatsOats Oily smoothnessOily smoothness

RyeRye Hint of spicinessHint of spiciness

CornCorn Lighter in taste and bodyLighter in taste and body If used in the form of grits (flakes) or syrups give a If used in the form of grits (flakes) or syrups give a

chicken feed flavorchicken feed flavor

RiceRice cleaner, crisper flavorcleaner, crisper flavor

Specialty MaltsSpecialty Malts

Black Malt (Black Patent)Black Malt (Black Patent)

Roasting the malted barley at very high temperaturesRoasting the malted barley at very high temperatures Drive off all of the aromaticsDrive off all of the aromatics Used mainly for coloring beerUsed mainly for coloring beer Give a dry burnt flavorGive a dry burnt flavor No enzymes availableNo enzymes available

Chocolate MaltChocolate Malt

Dark brown produced by the roasting of malted Dark brown produced by the roasting of malted barleybarley

Lighter in color than black maltLighter in color than black malt Retains some aromatics and flavorRetains some aromatics and flavor Gives a nutty toasted flavorGives a nutty toasted flavor No enzymes availableNo enzymes available

Crystal Malt (Caramel Malt)Crystal Malt (Caramel Malt)

Made from green maltMade from green malt Not been kiln driedNot been kiln dried

Produced by drying the wet barley at controlled Produced by drying the wet barley at controlled temperaturestemperatures

Gently dried for a short period of timeGently dried for a short period of time Then malt is mashed and temperature is raised to Then malt is mashed and temperature is raised to

boilingboiling Most starch converted to sugar quicklyMost starch converted to sugar quickly

Remains in a liquid state while warm but crystallizes when Remains in a liquid state while warm but crystallizes when it coolsit cools

Crystal Malt (Caramel malt)Crystal Malt (Caramel malt)

Some soluble starches do not fermentSome soluble starches do not ferment Therefore increases the sweetness and body of the beerTherefore increases the sweetness and body of the beer

Aids in head retentionAids in head retention Enriches the color (gold or reddish glow)Enriches the color (gold or reddish glow)

Come in different color levels (light, medium, brown)Come in different color levels (light, medium, brown) No enzymes availableNo enzymes available

Roasted BarleyRoasted Barley

Roasting unmalted barley at high temperaturesRoasting unmalted barley at high temperatures Temperature gradually increased to almost 400 FTemperature gradually increased to almost 400 F

Gains a rich dark brown color (used in stouts)Gains a rich dark brown color (used in stouts) Distinctive roasted flavor and bitternessDistinctive roasted flavor and bitterness

No enzymes availableNo enzymes available

Other SugarsOther SugarsGlucoseGlucose Rapidly fermentable sugarRapidly fermentable sugar Also knows as dextrose (comes from the chemical conversion of starch to sugar) and corn Also knows as dextrose (comes from the chemical conversion of starch to sugar) and corn

sugarsugar

Fructose (levulose)Fructose (levulose) Very rapid fermentable sugarVery rapid fermentable sugar Sweetest tastingSweetest tasting

LactoseLactose Not fermentable in beer (will remain the same)Not fermentable in beer (will remain the same) Can add to get some sweetness and bodyCan add to get some sweetness and body

MaltoseMaltose Two glucose moleculesTwo glucose molecules Fermentable in beer but takes longer to occurFermentable in beer but takes longer to occur

Sucrose (Invert)Sucrose (Invert)

Combination of glucose and fructoseCombination of glucose and fructose Rapidly fermentable by yeastRapidly fermentable by yeast Occurs naturally in maltOccurs naturally in malt

Invert produced by using an acid treatmentInvert produced by using an acid treatment

Cane and Beet SugarsCane and Beet Sugars

Almost 100% sucroseAlmost 100% sucrose Cheaper to useCheaper to use

Can increase the alcohol contentCan increase the alcohol content Lightens the flavor of the beerLightens the flavor of the beer Use more than 30% of the fermentable sugar for a Use more than 30% of the fermentable sugar for a

beerbeer Produces a cidery flavorProduces a cidery flavor

Corn SugarCorn Sugar

Most commonly used productMost commonly used product Processed from refined cornProcessed from refined corn

Lightens the body and flavor of the beerLightens the body and flavor of the beer if more than 20% used for the beer’s fermentable sugarsif more than 20% used for the beer’s fermentable sugars

produces a dry cidery flavorproduces a dry cidery flavor

normally used as a priming sugar during bottlingnormally used as a priming sugar during bottling ¾ cup sugar dissolved in 2 cups water for every five ¾ cup sugar dissolved in 2 cups water for every five

gallons of beergallons of beer

Brown SugarsBrown Sugars

Refined white sugars with some molasses added to itRefined white sugars with some molasses added to it Should be boiled in the wort before fermentationShould be boiled in the wort before fermentation

MolassesMolasses

Uncrystalized sugar impurities that are removed when sugar is Uncrystalized sugar impurities that are removed when sugar is refinedrefined Some are fermentableSome are fermentable

Will add color and flavor to the beerWill add color and flavor to the beer Very strong flavor (limit the amount of use)Very strong flavor (limit the amount of use) Adds a rich and buttery flavorAdds a rich and buttery flavor

Three gradesThree grades Light (higher sucrose)Light (higher sucrose) MediumMedium Blackstrap (less sugar, more aromatics)Blackstrap (less sugar, more aromatics)

Should be boiled with the wortShould be boiled with the wort For carbonation, 1 cup molasses for five gallons of beerFor carbonation, 1 cup molasses for five gallons of beer

Corn SyrupCorn Syrup

Different varieties have different sugar levelsDifferent varieties have different sugar levels Some highly fermentableSome highly fermentable Some will have unfermentable sugars which will add some Some will have unfermentable sugars which will add some

sweetnesssweetness Only use brewing gradesOnly use brewing grades

Household varieties will have some flavorings and Household varieties will have some flavorings and preservatives added to the mixpreservatives added to the mix

Needs to be boiledNeeds to be boiled

HoneyHoney Derived from the nectar of flowersDerived from the nectar of flowers Many different types of sugars foundMany different types of sugars found

High degree of fermentable sugarsHigh degree of fermentable sugars Also contains sugar ripening enzymes, wild yeast spores, pollen, beeswax and Also contains sugar ripening enzymes, wild yeast spores, pollen, beeswax and

waterwater

Gives a dry crispness, lighter body and higher alcoholGives a dry crispness, lighter body and higher alcohol use in amounts less than 30 %use in amounts less than 30 %

Must be used with barley malt to provide nutrients for the yeast in Must be used with barley malt to provide nutrients for the yeast in fermentationfermentation Always boil to pasteurize it (extra matter can be skimmed off)Always boil to pasteurize it (extra matter can be skimmed off)

Irish MossIrish Moss

Negatively charged ionsNegatively charged ions Combine with the positively charged precipitated Combine with the positively charged precipitated

proteins during the boil to bond and remove them proteins during the boil to bond and remove them from the wortfrom the wort

WaterWater

Over 90% of beer is waterOver 90% of beer is water Water quality very importantWater quality very important Contributes to the specific brewing Contributes to the specific brewing

styles of various regionsstyles of various regions Related to the amount of dissolved salts Related to the amount of dissolved salts

and mineralsand minerals

CalciumCalcium

increases the extract from both the hops and malt increases the extract from both the hops and malt during mashingduring mashing decreases colordecreases color

reduces haze by allowing the yeast to more easily reduces haze by allowing the yeast to more easily sediment outsediment out

removes proteins, tannins and husk flavors from the removes proteins, tannins and husk flavors from the wortwort

SulfateSulfate Enhances hop bitterness and drynessEnhances hop bitterness and dryness

SodiumSodium Enhances other flavors allowing for the beer to taste betterEnhances other flavors allowing for the beer to taste better

ChlorideChloride Fuller textureFuller texture Enhances sweetnessEnhances sweetness

DissociationDissociation Splitting of chemical compounds into ionsSplitting of chemical compounds into ions

Ions are available to bond and interact with other ingredientsIons are available to bond and interact with other ingredients

HopsHops

HopsHops ‘‘to climb’to climb’ Cone like flowers that grow on vinesCone like flowers that grow on vines Provide a degree of bitterness to balance Provide a degree of bitterness to balance

the sweetness of the maltthe sweetness of the malt Settles and preserve beerSettles and preserve beer Enhances head retentionEnhances head retention Hops added at the beginning of the boil Hops added at the beginning of the boil

impart dryness and bitternessimpart dryness and bitterness

HopsHops Only been used for approximately the last 200 yearsOnly been used for approximately the last 200 years Majority comes from Germany, southern England, Majority comes from Germany, southern England,

southern Australia, Tasmania and Washington Statesouthern Australia, Tasmania and Washington State

Many different varieties with individual Many different varieties with individual characteristicscharacteristics Based upon bitterness, flavor and aromaBased upon bitterness, flavor and aroma

Very perishable (heat and oxygen)Very perishable (heat and oxygen) Normally dried to preserve characteristicsNormally dried to preserve characteristics

LupulinLupulin Small capsules of resin located at the Small capsules of resin located at the

base of the flower (yellowish base of the flower (yellowish powder)powder) Will go rancid due to oxidationWill go rancid due to oxidation

When rubbed, capsules will release When rubbed, capsules will release aromatic oils along with the resinaromatic oils along with the resin

Hop BitternessHop Bitterness Two types of hop resinsTwo types of hop resins

Alpha and betaAlpha and beta

Alpha acids contribute the highest amount of Alpha acids contribute the highest amount of bitternessbitterness

Expressed in terms of alpha acid percentage Expressed in terms of alpha acid percentage Measured in the weight relative to the weight of the Measured in the weight relative to the weight of the

hop flowerhop flower Example 6% alpha acid (A.A.U.) would comprise Example 6% alpha acid (A.A.U.) would comprise

6% of the hop flower’s weight6% of the hop flower’s weight

Hop BitternessHop Bitterness Resins not soluble in waterResins not soluble in water Therefore, must boil the hops into the Therefore, must boil the hops into the

wort for a period of time to ensure wort for a period of time to ensure proper mixingproper mixing

4-5.5 % low bittering value4-5.5 % low bittering value 5.5 – 8 %, medium range5.5 – 8 %, medium range 8 – 13 % very powerful bittering value8 – 13 % very powerful bittering value

IsomerizationIsomerization

Allows the alpha acids to become Allows the alpha acids to become soluble in watersoluble in water

Beta acids only soluble when Beta acids only soluble when oxidized (not desirable)oxidized (not desirable)

International Bitterness UnitsInternational Bitterness Units

a given amount of IBUs in a beer a given amount of IBUs in a beer does not equate to the same amount does not equate to the same amount of bitterness perceivedof bitterness perceived

1 IBU = 1 mg of isomerized alpha 1 IBU = 1 mg of isomerized alpha acid in 1 liter of wort or beeracid in 1 liter of wort or beer

Homebrew Bitterness UnitHomebrew Bitterness Unit

Formula used to switch between Formula used to switch between different styles of hops but to retain the different styles of hops but to retain the same level of bitternesssame level of bitterness

HBU = % alpha acid of hops x ounces HBU = % alpha acid of hops x ounces of hopsof hops

Finishing HopsFinishing Hops

Flavor of the hops stored within the oils Flavor of the hops stored within the oils inside the lupilin glandinside the lupilin gland Soluble in water and very volatile in Soluble in water and very volatile in

naturenature Essence will be destroyed if boiled for a Essence will be destroyed if boiled for a

long period of timelong period of time Added within the last 15 minutes of the Added within the last 15 minutes of the

boilboil

Hop OilsHop Oils Very small amounts can be used to Very small amounts can be used to

add aroma or flavoradd aroma or flavor Added in at the end of the boil or Added in at the end of the boil or

just before bottlingjust before bottling

Not water solubleNot water soluble Must be dissolved in a solventMust be dissolved in a solvent

Hop PelletsHop Pellets Pulverized hop flowers compressed and extruded Pulverized hop flowers compressed and extruded

into pelletsinto pellets Very little storage spaceVery little storage space Hard to remove from the wortHard to remove from the wort

better control the freshness of the hopsbetter control the freshness of the hops Perishable over timePerishable over time

Can blend different styles of hops to come out with Can blend different styles of hops to come out with an overall desired effectan overall desired effect

Hop ExtractsHop Extracts Liquid bittering essence of the Liquid bittering essence of the

hopshops Have no flavor and aroma valueHave no flavor and aroma value Very bitterVery bitter

Hop plugsHop plugs Whole hop flowers compressed Whole hop flowers compressed

into half oz disksinto half oz disks

Dry HoppingDry Hopping

Fresh hops added during maturation or Fresh hops added during maturation or conditioningconditioning ¼ oz per 5 gallons of beer¼ oz per 5 gallons of beer

Heighten the aroma and flavorHeighten the aroma and flavor Have the problem of bacterial Have the problem of bacterial

contamination from the addition without contamination from the addition without boilingboiling

YeastYeast

AlesAles

Saccharomyces cerevisiaeSaccharomyces cerevisiae Use a top fermenting yeast, producing a foamy head Use a top fermenting yeast, producing a foamy head

(flocculation)(flocculation) Not totally efficientNot totally efficient Leave behind certain sugars and estersLeave behind certain sugars and esters Give a fruity complexityGive a fruity complexity

Temperature from 59 F to 77FTemperature from 59 F to 77F Typically spend one week in primary fermentationTypically spend one week in primary fermentation Warm conditioning enhances the fruity flavorsWarm conditioning enhances the fruity flavors

cold maturation makes cleaner and rounder flavorscold maturation makes cleaner and rounder flavors

LagersLagers

Saccharomyces carlsbergensis (uvarum)Saccharomyces carlsbergensis (uvarum) Bottom fermentation yeastBottom fermentation yeast Typically spend 2 weeks at primary Typically spend 2 weeks at primary

fermentationfermentation Work at colder temperatures more slowly Work at colder temperatures more slowly

than ale yeasts 41-48 F (can get down to 32 than ale yeasts 41-48 F (can get down to 32 F)F) Consume more of the sugarConsume more of the sugar

Dryer, cleaner flavorDryer, cleaner flavor