How to brew craft beer, explained step by step
Beer is a fermented drink that is produced from four basic ingredients for making beer:barley malt,hop,yeast andWater. Malting is the technique that causes the germination of the barley and then interruption in dry, drying it with different techniques to achieve different colors and toasts. In this way the enzymes that convert the starch of the grain into convertible sugars appear that the yeasts will later transform into alcohol. Along with barley malt, beer admits other cereals such as wheat, rye and oats, or additives such as rice, fruit, nuts, spices, etc. Cones are used from the hops plant, whether in flower, pellet or oil extract format. Hops is not only responsible for the bitterness of the beer, it is alsoa natural preservative and also provides flavor and fruit and herbal aromas depending on the variety. We explain step by step how to make craft beer, or how to make the best craft beers.
one.SELECTION OF MALTES
Beer making begins with the selection of malts according to the recipe to be made. Other basic special malts can be added to a basic malt to achieve certain nuances.The roasting of the malt offers different flavors and colors. For example, heavily roasted malts give a coffee flavor and a dark appearance, or less roasted chocolate and dried fruit flavors and brownish colors.
The choice of malts is followed by grinding, whichIt consists of crushing the grain, but not so much as to produce flour, but in its proper measure to improve its yield and not to turn the must into porridge.
The crushed grain is then macerated in a tank withhot water between 65ºC and 70ºC for an hour or hour and a half, you can also do a temperature scale. The mash is similar to the infusion of a tea sachet.In this phase the beer must is obtained, which stands out for its sweetness, since all the sugars that the enzymes have modified are extracted from the grain. The mash ends with the recirculation and filtering of the must, all the bagasse and solid elements already useless are removed.
Four.THE BOILED OR BOIL
Once separated from the cereal, the must is transferred to a pot in which it is boiled for an hour. The container should be uncovered when the must begins to bubble. Thus the undesirable compounds evaporate. During boiling, the different varieties of hops are introduced. The hops responsible for the bitterness are added at the beginning of the boil. The one that provides flavor, fifteen minutes before the end. At the end of the boil, the hops must be added, which will provide the aroma that will stand out in the beer.During the boiling, all the protein foam generated by the hops must be removed to suppress undesirable flavors in the beer and achieve a more translucent beer.
The mixture is immediately cooled as quickly as possible, to avoid contaminations or taste alterations, with the use ofmetal coils. Filter and transfer to a fermenter. Depending on the style of beer, lager or ale, the must must remain at one temperature or another. This is because each yeast works under different conditions.In a low-fermented beer called Lager, the temperature will be around 5-10ºC; while, in a highly fermented beer, called Ale, it will be 18-23ºC. When the must is transferred to the fermenter and the appropriate temperature is achieved, the yeast is added and the fermenter is closed.
6.FERMENTATION AND BOTTLING
When inoculating the yeast in the fermenter, it is convenient to remove the mixture to oxygenate it; This facilitates the action and reproduction of the yeasts. These microorganisms consume part of the sugars and produce alcohol and carbon dioxide.. It depends on the style, but most beers take the first fermentation a week. Once the working time of the first fermenter has passed, the beer is transferred to a second fermenter or conditioner. After the second fermentation lasting between two and three weeks, it is bottled ormuddle the beer, allowing the third and last fermentation phase to take place, which allows the beer to be conditioned. Some type of sugar can be added to cause a third fermentation in the bottle or barrel so that it contains enough gas and stabilizes the yeast.
7.THE STABILIZATION OF FLAVORS
Before consuming the beer, it has to mature in the cold for a minimum time according to style. In this way flavors, aromas stabilize and precipitate the sediments of the yeast in suspension..
This is how craft beer is produced, where the ingredients of the beer are key. It should be noted that thehygiene is a determining factor in the entire process, any failure ofcleaning can cause contamination or alteration of flavors. It is an artisan elaboration in which the hand, experience and knowledge of the brewer predominate and also the raw material, key to achieving remarkable flavors. In this way, infinite styles of beer are achieved, as extraordinary as they are appetizing, always seeking excellence in craft beer ingredients. There are hundreds of styles and every day it increases thanks to the creativity of the brewers and the hybridization of styles..