Shimon Swissa 99, Mevasseret Zion, Israel 90805 Ph. 054-638-1102 Fax 02-579-1789
The Winemaker Craft of Brewing
אומנות של הכנת בירה
The Craft of Brewing
Traditional beer making depends on three simple processes:
1. The cooking of barley grains to extract sugars. (Grain extracts also available)
2. The fermentation process of the yeast on the sugar to produce alcohol.
3. The conditioning phase to produce carbonation and enhance flavors.
Barley is a starchy cereal grain that grows on a stock in rows of two or six grains. During the malting process barley is soaked in water for several days, at which time it begins to sprout. The extent to which it is allowed to sprout determines the malt's "modification." Next in the malting process the sprouted barley is dried and toasted to halt further sprouting. The degree of toasting determines the enzyme content of the grain and the color and taste of the beer. The result of this process is called "malted barley," the primary ingredient in quality beer. The natural sugars from the malted barley are then extracted through a process called "mashing" (soaking in hot water). These sugars will be used to convert to alcohol during the process of beer making called "fermentation."
Yeast is one of the most important ingredients in beer. Good beer yeast will grow and reproduce in the beer wort sugars. As they grow, the yeast will convert the sugars to alcohol and carbon dioxide gas. The action of the yeast gives beer its alcohol content and natural carbonation.
In natural beer making there are TWO fermentation processes. The first called "primary fermentation" converts the sugars to alcohol. The second called "bottle conditioning" gives beer its natural carbonation.
World Beer Styles
Contrary to the opinion of large commercial breweries, there ARE styles other than Light American Pilsner. In fact, there are many styles of beer throughout the world. However, the only way to taste these beers is to either travel to their place of origin or to make them yourself. What follows is an abbreviated list of beer styles.
- Pale Ale: A traditional British Ale, golden to amber in color, medium body, with pronounced hop flavor.
- Brown Ale: A traditional British Ale that predates Pale Ale. Style varies from heavy and sweet to light body and bitter. Most often, a light brown, medium body, medium bitter ale.
- Porter: A British Ale that pre dates all other styles. As in Brown Ales, there are many variations of this style. The most widely available Porter would be heavy in body, very flavorful, and black. Not a beer for the timid!
- Stout: The "Daddy" of strong, black beers. Dry stouts are most common, but sweet stouts are also available. Stout is probably what Porter once was, extremely hardy in flavor. Stout is very popular with home brewers.
- Pilsner: Originally from Pilsen, Czechoslovakia. Light in color, medium body, with emphasis on hop flavor and aroma. A difficult beer to brew, but the reward for doing so is incredible.
- Munich: A slightly sweet, fairly heavy body, straw colored beer. Although malt is the emphasis, there is a distinct hop presence.
- Bock: A very heavy, strongly alcoholic beer, from Germany, with emphasis on substantial malt aroma. Designed to keep the chill off in early spring.
These styles, and many others, are available to you as a home brewer. We provide all the ingredients and knowledge to help you brew the style of your choice.
