Beer is a general term for all malt beverages which contain alcohol. Since the yeast settles to the bottom during the fermentation process, most beers are given the term "bottom fermenting brews". Beer can be classified into three main separate categories. These include ales, lagers, and specialty brews.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
The barley is usually passed over screens, or filters, to screen out poor quality product as well as impurities. To allow for the grain to begin to germinate, the barley and rice is thoroughly soaked and stored. This can take thirty to forty days depending on barley and rice. After this process has completed, the malt is kiln dried to remove any excess water. Control of the color and flavor of the beer is determined by the amount of time that the malt is roasted. Lighter malts are used to produce light or golden beers, while dark or red beers are produced using darker malts. To remove any excess sprouts, the malt is once again screened.
Mashing
After the drying of the malt has been completed, it is then ground into meal. To produce a consistent product, the meal is uniformly mashed. It is during this mashing that the enzymes break down into fermentable sugar. The water is then strained off from the mixture after mashing. At this part of the process, the liquid is termed, "wort". Wort takes on the appearance syrup because it has a sweet and malty taste.
Fermentation
Hops are then added and the solution is boiled in fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Chilling
The beer is chilled and filtered to remove impurities in holding tanks. To give the beer its proper taste and "bite", carbon dioxide is added.
Packaging
The beer is now ready to drink. It must be packaged into cans, kegs, or bottles. If the beer is to be pasteurized, it is done so at 140 degrees.
For the beginning home brewer or bartender, this knowledge of the brewing process is a great place to start.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
The barley is usually passed over screens, or filters, to screen out poor quality product as well as impurities. To allow for the grain to begin to germinate, the barley and rice is thoroughly soaked and stored. This can take thirty to forty days depending on barley and rice. After this process has completed, the malt is kiln dried to remove any excess water. Control of the color and flavor of the beer is determined by the amount of time that the malt is roasted. Lighter malts are used to produce light or golden beers, while dark or red beers are produced using darker malts. To remove any excess sprouts, the malt is once again screened.
Mashing
After the drying of the malt has been completed, it is then ground into meal. To produce a consistent product, the meal is uniformly mashed. It is during this mashing that the enzymes break down into fermentable sugar. The water is then strained off from the mixture after mashing. At this part of the process, the liquid is termed, "wort". Wort takes on the appearance syrup because it has a sweet and malty taste.
Fermentation
Hops are then added and the solution is boiled in fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Chilling
The beer is chilled and filtered to remove impurities in holding tanks. To give the beer its proper taste and "bite", carbon dioxide is added.
Packaging
The beer is now ready to drink. It must be packaged into cans, kegs, or bottles. If the beer is to be pasteurized, it is done so at 140 degrees.
For the beginning home brewer or bartender, this knowledge of the brewing process is a great place to start.
About the Author:
To find out more about the brewing process or how to become a bartender, click the blue hyperlink to find out more.. Unique version for reprint here: The Brewing Process For Beginners.
No comments:
Post a Comment