Brewing Beer
Brewing beer has been conducted for thousands of years in most cultures around the world. Yeast, through its normal biological function, converts sugars into alcohol and carbon dioxide. Several types of beer can be produced, depending on the ingredients used, and many recipes for each type are common. The quality of the end product is often due as much to the ingredients as the process itself. Many commercial brewing kits and recipes exist and are probably the best bet for a novice brewer.
- Difficulty:
- Moderate
Instructions
Things You'll Need
- Water
- Malted Grain (Barley, Wheat, or Rye)
- Hops
- Yeast
- Airtight storage
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Common brewing grains
Most brewers do not malt their own grains, but the process is essential because of the enzymes it produces. Grains are allowed to germinate and then gently roasted to produce malt. Some beers are produced with unmalted grains such as corn or rice.
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16th century brewers
To increase their surface area, the grains must be mashed for an hour or more, usually with an additional 10 percent of supplementary grains like rye or wheat. Adding hot water to the mash begins the process of breaking down complex starches into simpler sugars.
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Lautering
After soaking in the water, the grain solids are filtered away from the now starch-rich liquid, known as wort, in a process called lautering. This usually takes place in a special lautering tun, a container with holes in the bottom that allow the liquid to filter out. Sparging is the process of rinsing the remaining wort with hot water to draw off any additional starches.
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Boilers at the Samuel Adams Brewhouse
For 50 to 120 minutes, the wort obtained through lautering is boiled intensely. Hops are added to provide bitterness and flavor.
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Modern fermentation tanks
Yeast is added to the boiled wort after it's cooled, and the process of converting sugars to alcohol begins. Traditionally, fermentation took place in wooden barrels, but modern brewers use stainless steel tanks.
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Though fermentation produces beer, the result is not yet drinkable because it still contains yeast, grain solids and other unpleasant flavors. Cooling the mixture to near freezing encourages these solids to settle out of the liquid so they can be easily filtered off. The process stabilizes the flavor of the beer, which can then be packaged or fermented a second time.
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Tips & Warnings
Follow a recipe. The type of beer produced (such as ale or lager) is determined by the type of yeast. Following a recipe will help ensure the desired results are achieved.
If at first you don't succeed, try again. Brewing beer can be a tricky art form, and first attempts seldom come off perfectly. With patience, however, successful home brews are attainable.
Seek the best ingredients. Once the process of brewing is mastered, improve the quality of the result by using superior ingredients.
The production of carbon dioxide gas during fermentation can result in excessive pressure and explosiveness. Be sure to follow instructions and recipes closely to avoid a dangerous situation.
Beer is an alcoholic beverage and should always be enjoyed responsibly.
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- Photo Credit Towertennis, Nicole Radja, Wikimedia, London Brewery Co., Wikimedia, Wikimedia,
