Listed below are the essential ingredients to most beer. The taste and quality of the beer is directly proportional to the quality of the ingredients used for brewing. Breweries tend to keep a watch on their coveted recipes. There are certain beers and breweries that have been around for hundreds of years. Even though the number of ingredients are usually similar, the distinctive taste of a particular beer depends on the handling and quantities.
The universal ingredients of water, malt, hops and yeast are all described below.
Water
The volume of beer is made up of approximately 90 to 95% water. In earlier times, to facilitate the brewing process, breweries would locate near their water source. Streams, creeks, and bodies of running water made great sources of water for early breweries. In present time, the water can be filtered and the acid/alkaline ratio balanced to adjust the taste as required. This makes it so an "ideal" water source is not needed. Most breweries use city and county water lines.
Hops
Hops refers to the blossoms harvested from a female hop vine. Only the pine cone shaped blossoms are used for brewing. Hops are used to give a beer an individual unique bitter tast and particular flavor. They are typically chemically analyzed and hand selected before being purchased. Hops from Czechoslovakia and Germany are the most premium.
Malt
Malt is obtained from two and six row barley. Two row barley is the most optimum type of barley for brewing, and is used in the brewing process of most premium beers. Barley is soaked in water and allowed to sprout. It is then washed of any impurities and kiln roasted. The time for "kilning" directly affects the flavor and color of beer. Malt includes enzymes, flavoring and carbohydrates. While the brewing process is taking place, carbohydrates are reduced to sugar, which when accompanied by yeast, produces alcohol.
Yeast
Yeast is a living biological organism that when combined with the sugar, produces the alcohol. Most brewers carefully control yeast quality by buying from only the best suppliers. If the yeast changes during storage, the beer will take on a different taste. Bottom fermenting yeast is used for lagers, while top fermenting yeast is used for ales.
Adjuncts
In some cases, rice or corn may be used instead of or in addition to barley malt to produce a lower costing, paler, and lighter bodied beer.
This basic understanding of ingredients used in the making beer is essential beginning to learn the brewing process.
The universal ingredients of water, malt, hops and yeast are all described below.
Water
The volume of beer is made up of approximately 90 to 95% water. In earlier times, to facilitate the brewing process, breweries would locate near their water source. Streams, creeks, and bodies of running water made great sources of water for early breweries. In present time, the water can be filtered and the acid/alkaline ratio balanced to adjust the taste as required. This makes it so an "ideal" water source is not needed. Most breweries use city and county water lines.
Hops
Hops refers to the blossoms harvested from a female hop vine. Only the pine cone shaped blossoms are used for brewing. Hops are used to give a beer an individual unique bitter tast and particular flavor. They are typically chemically analyzed and hand selected before being purchased. Hops from Czechoslovakia and Germany are the most premium.
Malt
Malt is obtained from two and six row barley. Two row barley is the most optimum type of barley for brewing, and is used in the brewing process of most premium beers. Barley is soaked in water and allowed to sprout. It is then washed of any impurities and kiln roasted. The time for "kilning" directly affects the flavor and color of beer. Malt includes enzymes, flavoring and carbohydrates. While the brewing process is taking place, carbohydrates are reduced to sugar, which when accompanied by yeast, produces alcohol.
Yeast
Yeast is a living biological organism that when combined with the sugar, produces the alcohol. Most brewers carefully control yeast quality by buying from only the best suppliers. If the yeast changes during storage, the beer will take on a different taste. Bottom fermenting yeast is used for lagers, while top fermenting yeast is used for ales.
Adjuncts
In some cases, rice or corn may be used instead of or in addition to barley malt to produce a lower costing, paler, and lighter bodied beer.
This basic understanding of ingredients used in the making beer is essential beginning to learn the brewing process.
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