To brew beer here the 5 essential steps: malting, cooking, fermenting, conditioning, aromatizing.
Ladies and gents: here we have the beer. The summer drink for excellance with a special story behind.
According to Italian Law, beer is defined as a beverage produced through the fermentation of barley malt. The recipe must contain at least 60% barley among the cereals used. After the fermentation process, hops can be added for flavor.
Barley or not Barley?
Even though beer can be made from various malted grains, barley is the most favored choice. This preference is due to its richness in enzymes and tannins. Anyway, malt can be made with different ingredients.
What Is Malt?
Malt refers to germinated barley (or other grains, such as wheat). This stage is essential because, during germination, the enzymes activate eating sugar. A remarkable physical-chemical reaction occurs, leading to the separation of sugars into glucose and dextrose. Non-fermentable sugars: These sugars do not undergo fermentation by yeast; instead, they bond with certain proteins, providing body and structure to the beer. Fermentable sugars: Sugars like maltose and glucose are fermentable and will be consumed by the yeast.
Beer crafting: How to make malt?
After spending a few days in the water, tiny roots begin to emerge from the seeds. The brewers are diligent in managing the growth of these young plants to prevent excessive sugar burning. To halt this unstoppable process, it is essential to dry the seeds using air, smoke, or in an oven. This drying process aids in caramelizing the sugars, which contribute to the aromatic notes of the malt. The higher the temperature, the darker the beer color will be.
Light, red, dark beer: from where they come from?
Light-colored malt is produced at a temperature of around 80°C, while dark malts are roasted between 95-105°C. This information goes beyond mere technical details; it directly influences the color and aroma of the beers we enjoy. For instance, the well-known red beers are crafted using malts that have been roasted to a level between the light and dark roasting points.
The importance of water
Once the malt is ready, water takes on significant importance. The type of water, particularly its mineral content, is essential for brewing beer, as it constitutes about 90% of the beverage. To create light beers, lighter waters are ideal because they can extract more malt from the grains. For darker beers, water high in calcium is preferred, following a British method that resembles tea brewing (infusion).
Plato here is not a philospher
At this stage, it’s crucial to measure the extract level in the must before fermentation, which indicates the potential alcohol content measured in Plato degrees. To clarify, 1 Plato degree corresponds to a potential of 0.4% alcohol. Light beers typically have an alcohol content ranging between 5% and 10.5%. Classic beers can reach up to 14.5° Plato, while double malt beers exceed 14.5° Plato.
Cooking and Aromatizing
Once the must has been purified and filtered, it will be boiled for several hours. This practice effectively eliminates enzymes. Each country has its own regulations, allowing for different aromatizers to be used in accordance with local laws. This significantly influences the beer’s style. Now, it’s time for the star of the show: hops. In craft beers, hops are typically added in bud form, while industrial production often utilizes powder extract or paste. Hops impart the classic bitter flavor to the beer, while the essential oils enhance its aroma.
High Fermentation process: here it comes again
Beer is crafted through two distinct processes: high fermentation and low fermentation. High fermentation is initiated by the well-known yeast: Saccharomyces cerevisiae. Once the right temperature is reached, the amazing yeast responsible for bread, pizza, whisky, and wine (just to name a few), will begin its transformative magic. The production of carbon dioxide creates a tumultuous movement that pushes the yeast upwards, hence the term “high fermentation.”
Low fermentation beer
On the other hand, low fermentation is characteristic of colder climates where, historically, the temperatures were unsuitable for yeast activity. Recent studies have shown that the classic yeast utilized in Bavaria, for example, is Saccharomyces carlsbergensis, named after the brewery, where it was isolated in the 19th century. In a low-temperature environment, the yeast cells do not resist carbon dioxide and settle at the bottom of the liquid once their action is complete. These beers are known for being easy to drink and have gained immense popularity worldwide. Traditionally, these beers were stored in warehouses, a term in German referred to as lager. This has since become the modern name for such beers.
Naturally Fermented Beers
Another notable category is naturally fermented beers, which arise from the spontaneous fermentation of the must without the addition of any yeast or sugar. These are particularly popular in Belgium, especially near Brussels, where the concentration of natural yeast in the air is significantly high.
Beer Conditioning
After fermentation, beer may be ready to drink; however, it tends to be quite cloudy and lacks preservation potential. Therefore, it is typically transferred to a tank or bottles, where a small amount of yeast and sugar is added to initiate a second fermentation. This process results in the beverage’s classic sparkling texture. While carbonation can also be achieved by adding CO₂, this method is not used in high-quality productions as one might expect. Our beer is now prepared; we simply need to wait for its journey to reach us in one of the millions of pubs around the globe. Cheers to Beer Day!
As we always say: enjoy quality beverages but always drink responsibly and refrain from driving.
