HOW TO MAKE THE BEER
INGREDIENTS * PRODUCTION * BOTTLES * TYPES
The most primary elements for making beer are the cereals that are used.
The cereal most commonly used for making beer, it gives a sweet soft taste.
It is a really important factor present in the production and fermentation processes
Another cereal used in the production of beer is wheat. The wheat gives the beer a slightly more bitter taste than the barley.
Also, in some occasions, depending on the type of beer, rice or maize can be used.
The lupulo is a rustic climber plant that has some characteristics which gives the beer on aroma and a special taste.
The lupulo grows in warm places.
The malt, like the cereals are notf roasted (wheat, maize, rice, etc, ...) have to pass throw the grinder to break the seeds in order to obtain flour.
The is a basic element in the production of beer.
The purer the water the better the taste of the beer.
The fermentation process is a fundamental factor that contributes to the taste and the aroma.
Nowadays, the diferent yeast vines can be clasified in two groups: Superior fermentation vines and inferior fermentation vines.
There are special types of beers, with spontaneous fermentation. These kind of beers are called "lambic". They are only produced in the surroundings of Brussels in Belgium.
BEER PRODUCTION PROCESS
The barley seeds are introduced in tanks of cold water. They are present for two to there days.
Later on, the barley seeds wil start to grow small roots.
If the seeds are dryed at a low temperature, the malt obtained will be pale. The higher the temperature the darker the malt obtained.
|This process is made in a receptacle called "tina" and the solution obtained between the water and the different cereals is called "mosto".|
When the "mosto" is cleaned, it is brought to the boiler where it is boiled with the lupulo which gives the bitter taste and the aroma to the beer.
|The lupulo is
added at different phases during the process.
The lupulo that gives the bitter taste to the beer is added at the beginning of the process.
The photo shows the lupulo added during the boiling phase.
The boiling time can vary, approx. 90 mins.
Another objective of the process is to kill the germs in order to sterilize the mixture.
is made in order to separate the liquid (mosto) from the shell of the cereals.
The mosto has to be cold before the fermentation process begins.
Some beers can be filtered before being bottled and some can´t. The filtered beer is transparent. This is why after being a bottled further fermentation can not take place.
|The yeast is
added in this process.
The yeast floats on the mosto, if it is of superior fermentation. The fermentation transforms the sugar in to alcohol and CO2.
During this process the temperature is approx. 15 to 25 ºC and the time needed is three to seven days.
For the inferior fermentation the temperature needed is lower, between 5 and 10 degrees, the process is slower (two weeks) but better.
The beer is filtered and is moved to maturing tanks or bottles. Furher fermentation. It is also possible to add more lupulo to give the beer more aroma.
beers which have had second fermentation in the bottles leave a deposit of yeast at the
This deposit means that the beer is of good quality.
The photo shows a tank with a temperature control for the fermentation and the rest of the beer.
It is the heating of the beer in order to stop any microbiological activities.
Pasturisation of the single fermentating bottled beers guarantees them one year of a life.
For the ones that ferment in the bottle the life of the beer can be up to ten years, though it is not always recommended.
There are two types of bottles
Before the beer is brought to the filling machine, CO2 is injected in the tank untill the prefered saturation is obtained , this gives the beer a well formed head.
Before the beer is bottled a small quantity of sugar can be added. Also a dose of yeast can be added.
|The second fermentation in hot chambers can take two weeks and is the best guarantee for the quality of the beer.|
TYPES of BEER
|Abbey||Strong Belgium beer with high alcohol percentage and, at times containing sediment.|
|Ale||An English beer with a high fermentation, usually defined in its name (Bitter, Brown, India Pale, Old, Scotch, ... )|
|Altbier||High fermentation. Alcohol % between 4,5 and 4,7. Colur is dark, almost black, and a bitter flavur; strong aroma.|
|Barley Wine||Extra strong English beer. It´s colur is dark and has an alcohol level between 6 and 11%.|
|Berliner Weisse||High fermentation with a low alcohol level and high in gas.|
|Berry||A still beer, infused with srawberries.|
|Bitter||A beer rich in hops, which gives it a bitter flavur, Its alcohol level is between 3,5 and 5,5 % and in a variety of colurs.|
|Bock||A strong beer with high fermentation. With alcohol higher than 6,25 % this beer comes golden, red, or dark.|
|Brown Ale||A low alcohol beer that is both dark and sweet to the pallet.|
|Dark||There are many types of dark beers. In some cases, these beers are classified as from Munich.|
|Doppelbock||German beer that is extra strong and low in fermentation. It is dark in colur and exceeds 7,5 % alcohol.|
|Gueuze||A still beer over 5,5 % alcohol.|
|Heffe||This beer contains sediment and spent its second fermentation in the bottle.|
|Hell||A pale, golden beer.|
|India Pale Ale||Originating in the days when India was still part of the British Empire. High alcohol in its first extractions with a bitter, hoppy flavur.|
|Kriek||A still beer infused with cherries.|
|Lager||Any beer with a low fermentation.|
|Lambic||A Belgium fermentation process, typically low in alcahol levels.|
|Märzen||An elaborate beer, originating in March. It has an aroma of malt of medium strength. Can exceed 5,5 % alcohol.|
|Pale Ale||A pale beer, bitter and normally only bottled.|
|Pilsener / pilsner / pils||This applies to beers of low fermentation and with a conventional flavur. Originally from the city Pilsen (Czech Rep.), characterised by hops, a fresh scent and dry flavur.|
|Porter||5 % alcohol, dark colur and low fermentation. Typically thought of as a high grade alcohol.|
|Scotch Ale||Scottish beer marked with a malt flavur, In some cases, identified as a strong, dark beer.|
|Special||Term used in Spain for a select quality beer whose first extraction is greater than 15 %|
|Stout||Dark beer, even black, with high fermentation and tinted with roasted malt. Differs in level of alcohol.|
|Trappist||Beers of the Abbey, brewed by the monks in Belgium in Holland. These are strong beers with a high fermentation and high sugar levels. Golden to dark red.|
|Weisse / Weissbier||Beer with a pale colur and made with wheat. High fermentation with medium alcohol levels, but high levels of wheat. Sometimes accompanied with the prefix "Heffe" which indicates yeast sediments.|
|Weisen||Case sensitive beer, fabricated for special purposes.|
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