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{gluten gauge} beer basics

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by

Kayla Keigley

on 20 February 2014

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Transcript of {gluten gauge} beer basics

What is Beer Beer is comprised of 4 main ingredients
Largest ingredient (volume: 97% of beer=water)
Flavor of beer greatly influenced by quality of
Mineral content of water key in some beers
Mineral content affects:
pH balance
enzyme activity
Ultimately this can contribute to inhibiting yeast, metallic flavors, haziness of the beer 2 main types (2 row and 6 row)
"Heart of beer" provides carbs and sugars necessary for fermentation
Provides flavors and colors that alter characteristic of the beer. Hops Yeast: Water Barley Bohemian Pilsners (Made in the Pilzen region):
World standard in Pilsners
Softest water on earth
very low calcium content Vienna Lagers (Made in Vienna):
Malty character and balanced hops
Very hard water
Other global regions with hard water can reproduce the quality of a Vienna Lager Balance sweetness of barley
Replaced Herbs and Spices in most beers
Protect from formation of bacteria
Oils in glands are what brewers are ultimately after Whats "Hoppening?" The "Yeast Inflection" Consumes sugars and converts into alcohol and CO2
Brewers yeast different strains than bakers yeast
Several different strain types used for different types of beers
Added at different times in the fermentation process for different types of beers "So, a priest and a rabbi walk into a Bar-ley" How the malting process affects the final product The brewing process Step 1: Acquire awesome water Step 2: Malting (Step 1) Germination: Sprouting of the barley kernel (not technically part of the brewing process)
typically done by professional malters
barley steeped in water and kept warm
starches and carbohydrates are converted into sugar Step 2 cont.: Malting (Step 2) Kiln Drying: halts growth of plant and dries it to desired "darkness" moist sprouted barley is put in a kiln and dried (180 degrees) for several hours
increasing kiln duration/temperature results in darker hops for deeper color and or flavor
creates carmel, coffee, or chocolate flavors Step 3: Mashing Malt is steeped in hot water which was acquired in step 1 similar to tea bags steeping
mashing takes place in "mash tun"
the water is now murky and full of barley husks Step 4: Lautering Removes the spent grain from the mix barley husks are removed
liquid now considered "wort"
wort now contains all of the good sugars, starches, nutrients, and proteins the barley held Step 5: Boiling Sterilizes bacteria in the wort mix takes about an hour
destroys enzymes that may add to bad flavor
coagulates proteins
evaporates some water thus condensing the wort mixture Step 6: Hopping Flavoring hops are added into the boiling wort high heat releases hop oils
hop oil ratio dependent on the beer type desired
hops added early in boil = flavor
hops added late in boil = aroma
different types can be added in a particular beer Step 7: Whirlpooling Removal of even the smallest solid particles creating a vortex in the boiling vessel allows solids to clump in middle
solids removed from wort Step 8: Cooling "Cool that shit down" allows the yeast (in next step) to be added without killing it
cool the beer quickly to avoid bacteria formation (minutes)
cools below 70 degrees F Step 9: Fermenting Turning water into wine...beer yeast is "pitched" into the cooled wort
type of yeast depends on type of beer
yeast consumes sugars:
releases C02 (carbonized aspect of beer
creates alcohol Lagers: Cooled much more (45F)
Yeast settles to bottom
"bottom fermenting"
fermentation takes up to a couple of weeks Ales: Yeast added at warm temps (70F)
Yeast stays at top
"top fermenting"
fermentation takes only a few days Step 10: Maturing maturing can occur:
In same tank as fermentation, separate tank ("racking") or in a cask (where it will be served from)
mild fermentation continues, solids settle
Lagers can take weeks to mature
Ales can take only days playgrounds, puberty, first job, and finally the mid life crisis. Step 11: Filtering Remove remaining solids and filter for clarity yeast, proteins and bits of barley and hops still remain
filtering removes particles that could spoil later
unfiltered beer is common in some varieties Step 12: Packaging/Distribution cans, bottles, and kegs oh my... need to keep UV light away from beer
brown bottles
kegs
boxed packaging
friendly beer delivery man brings to liquor store Step 13: Consumption the most difficult part Beer types Beer Styles
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