The Mash
Malt+Water, Enzymes turn starch into various sugars
The Boil
Sweet Wort + Hops, maillard reaction, isomerization of hops
Maillard reaction
A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour
Isomerization
the process by which one molecule is transformed into another molecule which has exactly the same atoms, but the atoms have a different arrangement
Fermentation
Wort + Yeast, sugar into alcohol, yeast metabolizes
Conditioning
Beer + time, carbonation, clarifying
Sprouted, kilned, toasted, roasted, caramelized
Malting: Grain is ______, ______, and sometimes ______, _____, or ______
Sprouting
Starch from insoluble to soluble
Caramelization
Sugars formed in grains, then cooked
enzymes
Lighter colored malts tend to have lots of ______
hard, sulfates, gypsum
Burton-on-Trent = ______ water (_______, ______)
Sulfate
a salt or ester of sulfuric acid
Gypsum
a soft sulfate mineral composed of calcium sulfate dihydrate
Hops, firm bitterness
Hard water enhances flavor of _____ and allows for _____ ______
Firm bitterness
When you don't have to add as much hops and beers don't get harsh or taste bad
England
Bitters and IPAs were developed in ______
soft, snow melt
Pilsen = very ______ water (_____ _____)
low
Very soft water has a _____ buffering capacity
Pale malts
Low buffering capacity allows for _____ _____ to taste best
Czech republic
Pilsners were developed in ______
Hard, carbonates, limestone
Ireland = Very ____ water (_______, ________)
high
Very hard water has a ____ buffering capacity
Roasted malts
High buffering capacity allows ______ ______ to taste best
Ireland
Black stouts were developed in ______
Oxidation
Prolonged exposure to oxygen, which gives beer a cardboardlike flavor and/or aroma. Almost always an off flavor.
Humulus lupulus L
Hops come from the ______ _________ ______ plant
Alpha acids, beta acids, essential oils
3 Important flavor compounds in the cones of Humulus lupulus L.
Alpha acids
These acids oxidize super fast (losing hop aroma bitterness)
Beta acids
These acids are big in European brewing esp. German. Not bitter when they're in beer but as beer oxidizes they become more bitter
Lagers
______ have high beta acids so they have a stable flavor profile
Essential oils
Flavor compound(s) responsible for hop aroma, flavor in beer
Noble hops, C hops
2 Types of Hop Varieties
Noble hops
Hop: 1:1 Ratio of Alpha to Beta acids, high content of spicy essential oils/low content of citrusy oils, stable bittering
C hops
Hop: High alpha acids, lab analysis is used to figure out which hops have specific notes
Dextrin
Kilned Malt: Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer.
Pale Ale Malt
Base Malt: This malt type is kilned at higher temperatures than lager malt, giving a slightly toastier malt flavor well suited to Pale Ales.
Lager Malt
Base Malt: Can be used to produce both ales and lagers, tends to be most available malt
Wheat Malt
Base Malt: It is generally smaller than barley and contributes more protein to the beer, aiding in head retention. But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during
Rye Malt
Base Malt: Not common but is gaining in popularity. It can be used as 5-10% of the grain bill for a "spicy" note. It is even stickier in the mash than wheat and should be handled accordingly.
Biscuit Malt
Kilned Malt: This fully toasted, lightly roasted malt is used to give the beer a bread and biscuits flavor. It is typically used as 10% of the total grain bill. Gives a deep amber color to the beer.
Victory malt
Kilned Malt: This roasted malt is similar in flavor to Biscuit but gives a more nutty taste to the beer. Adds orange highlights to the beer color.
Munich malt
Kilned Malt: This malt has an amber color and gives a very malty flavor. This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing. This malt is used for Oktoberfest-type beers and many others,
Vienna Malt
Kilned Malt: This malt is lighter and sweeter than Munich malt and is a principal ingredient of Bock beers. Retains enough enzymatic power to convert itself but is often used with a base malt in the mash.
Special B
Caramel Malt: This unique Belgian malt has a roasted nutty-sweet flavor. Used in moderation (1/4-1/2 lb.), it is very good in brown ales, porter, and doppelbocks. Larger amounts, more than a half pound in a 5 gallon batch, will lend a plum-like flavor (wh
Chocolate Malt
Roasted Malt: Used in small amounts for brown ale and extensively in porters and stouts, this malt has a bittersweet chocolate flavor, pleasant roast character and contributes a deep ruby black color.
Black Patent Malt
Roasted Malt: This is the blackest of the black. It must be used sparingly, generally less than a half pound per 5 gallons. It contributes a roasted charcoal flavor that can actually be quite unpleasant if used in excess. It is useful for contributing col
Roast barley
This is not actually a malt, but highly roasted plain barley. It has a dry, distinct coffee taste and is the signature flavor of Stouts. It has less of a charcoal "bite" to it than does Black Patent.
Both
Caramel Malts: May be steeped, mashed, or both?
Mashed
Kiled Malts: May be steeped, mashed, or both?
Both
Roasted Malts: May be steeped, mashed, or both?
Mashed
Base malts: May be steeped, mashed, or both?