The Inside Story
Beer is brewed using hops, grain, yeast
and water. Although those same four basic ingredients are used to make all
beers, better beer is made using better ingredients: more whole hops,
all-grain barley malts, unique yeast strains and of course, fresh pure
water. The varieties and quantities of each ingredient determine the
color, flavor, aroma and overall character of the beer brewing brewed.
Hops
Hops provide beer with both flavor and
aroma, as well as acting as a natural preservative. Hops grow on climbing
vines, producing tiny cone-shaped flowers. There are more than 100 hop
varieties grown throughout the world. Some varieties are used mainly to
add a hoppy "bitter" flavor to beer, while others impart a
delicate almost floral aroma. Brewers may use different hops at different
stages of the brewing process to give a beer a particular flavor and
aroma. Fans of hoppy beers, such as India Pale Ales, are known
affectionately as "hop heads." (Sorry, there really is no such
thing as the 'heart of the hop.')
Malt
Malt is the major ingredient in beer,
influencing color, body, flavor and strength. Malt is actually the term
used for grain (usually barley) that has gone through the malting process.
The heat used to dry the malted grain has an enormous effect on the
flavor, final aroma and color of the malt, and the eventual taste and
character of the beer. And of course more than one malt can be blended to
produce a single style of beer. As a general rule, the darker the malt the
darker the beer and the more malt used in the brewing, the more flavorful
and higher in alcohol content is the beer.
Water
Since each glass or bottle of beer is
made up of about 90 to 95% water, it does have an effect on the final
taste. Although your local water supply is safe for drinking, most craft
brewers view tap water as only the beginning in brewing better beer. Water
is typically treated to obtain a certain taste or quality level and to
maintain consistency.
Yeast
Yeast is the catalyst that produces the
alcohol contained in beer, as well as its natural carbonation. The yeast
converts the sugars from the malt into carbon dioxide and alcohol.
Different yeasts ferment sugars in different ways, producing unique
flavors and defining whether a brew is classified as a lager or an ale. A
bottom-fermenting yeast strain called Saccharomyces Carlsbergensis
produces crisp, smooth lagers at cool termperatures. Saccharomyces
Cerevisiae, a top-fermenting yeast strain, makes fruity, refreshing ales
at warmer temperatures. While there are thousands of different types of
yeasts, keeping the strain pure and clean is key to a consistent final
product.
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