Guest Lecture: Beer Making PDF

Guest Lecture: Beer Making Estate brewing: growing on the farm Primary ingredient is barley, used to make malt which is a key ingredient Harvesting and Malting In early spring, cut the stalk threshes the heads to separate the grains from rest of plant, cleans the grains removing chaff an...

Guest Lecture: Beer Making Estate brewing: growing on the farm Primary ingredient is barley, used to make malt which is a key ingredient Harvesting and Malting In early spring, cut the stalk threshes the heads to separate the grains from rest of plant, cleans the grains removing chaff and debris When the grain gets malted it activates an enzyme, during brewing it is heated and used to make starch Hops: add flavour, preservative, they contain unique alpha and beta acids that inhibit the growth of some bacteria, they are related to cannabis plant Local and sustainable farming practices Using local ingredients, they get them malted nearby, this allows a more unique beer from Nova Scotia History on the science of brewing Water is important, wouldnt want to brew with town water because it contains other additives and fermentation process won’t be the same, make hops more bitter (chlorine) Brewers remove these compounds Brewing Once barley has been malted, they are brought to the brewery to be brewed and fermented. Brewing typically involves mashing the malted grains to extract sugar boiling the mixture with hops for flavour (steeping at 65 degrees celcies) Mashing This is the first step where malted barley is mixed with hot water this creates a sugary liquid called wort the heat activates enzymes in the malt that convert the starches into fermentable sugars The boil Sent over to the boiler the boiling temperature is determined by the wheather. Last for about an hour, after boiling the hot wort needs td cool down usually using a heat exchanger as a cooling system yeast cant survive in hot temperatures, adding hops towards the end can change the flavour (floral, fruity) fermentation and conditioning once cooled the wort is transferred to a fermentation vessel ad yeast is added, the yeast ferments the sugar producing alcohol and carbon dioxide, this can take from a few days to several weeks After fermentation the beer is often conditioned or aged for several weeks, this helps improve flavour and allows any remaining yeast and particles to settle out, some beer typically undergoes a carbonation process at this stage  Fermentation of yeast takes days, raise it and it will consume its on diastole Different styles of yeast for different flavours, Packaging Once the beer has reached the desired flavour and clarity its packaged in bottles cans, or growlers Dry hopping: after done fermented powdered hops are added, (fruity, floral) Ale vs logger: yeast is different, ale yeast are warm top fermented 5-14 days to ferment, logger yeast cold bottom fermented 8 degrees-15 celcies takes months to ferment