Brewing step by step

Brewing step by step

Raw materials

Basic elements of brewing beer are water, malt, hops and yeast.

Malt and mashing

Malt is grain that is sprouted, dried and roasted. It is made usually from barley, but can also be produced from other grains such. wheat, rye, oats, millet or corn. When it comes to brewing malt out with an auger up to one mill, which grinds the malt directly into a large pan with hot water - a so-called mæskekar equipped with a large built-in scoop. It is important to crush malt, so the starch in grains while stirring with a shovel can better dissolve in water.

Mashing

Is the process by which malt starch is converted into malt sugar. Mashing is important because malt sugar is necessary for the subsequent fermentation. Yeast that are added later in the process, uses for malt sugars as food. In mæskningsfasen it is necessary to follow closely the temperature, and adding additional water in several stages - which is called after spawning. The solution, also called mash, ends up as a golden brown porridge.

Urtseparation

The next cycle is to say mash, then, the mask also called, are separated from the floating part - the wort. It takes place in a large sikar. It is the liquid portion herb that is used in the subsequent brewing process. The mask used for animal feed, so nothing is wasted.

Wort boiling

Thanks malt sugar is now very sweet herb. To balance the taste Boil therefore together with hops. During cooking supplies the carefully selected hops bitter tones and aroma to the wort, for cultivating a very great taste in the final beer. Before the wort is cooled down, the rest sort of hop cones and shells from the herb. What's in a centrifuge - a "whirlpool".

Fermentation

As the brewer's yeast can not tolerate high temperatures, the fermentation takes place under cool temperature conditions.

Wort is cooled down and therefore can now either surpassed or undergæres, depending on the flavor characteristics you want to cultivate. Over Fermenters - or warm fermentation - is usually done at 18-35 ˚ C, while during fermentation usually takes place at 10-15 ˚ C. Top-fermented beer is called 'ale', while the fermented beer is called 'stock', it can, for example. be a lager.

Undergær has the property that it converts more of the sugars that are present in the wort. It is a slower process, mainly used for lagers and makes this more letdrukket and also keep improving. During Fermentation stresses especially malt tones in taste palette.

The term surpassed due to the individual yeast cells after reproduction begins to hang together, forming a network that can capture the carbon dioxide formed. The carbon dioxide, a gas, get the yeast to rise to the surface of brewed - of which therefore named 'surpassed'. Over Fermentation is a faster process and it is by the two methods, which form the most flavors - especially the loved tones of fruit. We know for instance from the taste of wheat beer, which is a top-fermented beer (ale), which typically has a pronounced flavor of citrus and fruit.

When the wort is cooled, add air and brewer's yeast. Herb now transferred to fermentation tanks where yeast goes to war with malt sugar and converts it into alcohol and carbon dioxide. Fermentation usually lasts four to ten days. During fermentation, it is important to keep track of how active the yeast works. Measuring particular daily how much residual sugar left in the herb, ie. the malt sugars, which have not yet been converted into alcohol. Once fermentation is complete, collect the yeast and the beer is pumped to storage tanks now. The beer is now turned into a cloudy liquid, and ølsmagen is at this point still somewhat young, raw and unfinished.

Saving

Saving time is very different, but can last up to several months. We usually say that the beer must have the time it takes to deliver the best quality, which often results in slightly longer maturation.

Maturation takes place at a temperature between zero and two ˚ C. By cooling the beer down close to its freezing point, there is a precipitation of the substances of ambiguities in beer.

Bottling

After storing filtered beer, so they precipitated substances captured. Some beers are not filtered, for example. wheat beer. They are therefore unclear. The finished beer store now tanks from which it emerges in bottles or casks, so it can be served for you!