Malt, in substantially the same form as we know it today, was an important product long before the days of recorded history. Although its actual origin is buried in antiquity, there is a legend that early Egyptians manufactured malt by placing it in a wicker basket, which was then lowered into the open wells of that time. It was first lowered into the water for steeping, after which it was raised above the water level for germination. The rate of germination was controlled by adjusting the height of the basket within the well. As germination progressed and heat developed, the basket would be lowered to a lower temperature level thus retarding growth and dissipating heat. To accelerate germination, the basket was simply raised to a higher level.Read more...
A wide range of information pertaining to ingredients used in the brewing process.
The main purpose of the fermentation is to allow the yeast to convert the sugars from the wort into alcohol. Other yeast byproducts are also produced as a result of normal cell functions of survival and growth. These include fusel alcohols, esters and aldehydes which will determine the character of the beer. The different flavors are influenced mostly by the yeast strain but also by fermentation parameters (temperature, pressure, pitching rate etc…). From that point of view, trials are key to finding your perfect and unique product! Towards the end of the fermentation, the yeast will start to flocculate and accumulate at the bottom of the fermenter, even for ale strains if the fermentation is performed in a cylindro-conical vessel. This phenomenon will help greatly the clarification process of the beer. The yeast should not sit in the cone for long periods as it will likely deteriorate very quickly due to the stress imposed by the brew (alcohol, pressure etc…). If it cannot be re-used straight away, it should be stored appropriately (see section on yeast storage).Read more...
Contamination affects the quality of the beer. Most contaminants will produce off-flavors, acids and non-desirable aromas. They can also produce hazy beers and films. They may compete with the production strain for essential nutrients; they can also induce stuck fermentation or over-attenuated beers. There are two major groups of microorganisms responsible for contaminating wort and beer: 1) Wild Yeast and 2) Bacteria.Read more...
Adjunct: unmalted grains (corn, rice, oats etc…) used in brewing to supplement the main mash ingredients (malted barley). Can be used to create different types of beer or to cut cost on using less barley malt.Read more...
LEAF HOPSRead more...
For all intents and purposes hops have only one main use–that of making beer. Hops give beer flavor and aroma, act as a preservative, and help in head retention. Leaf hops can also act as a filter bed. While minor, hops have been used as an additive in hop pillows and tea; as a flavoring agent in breads and cheese; and as a cleaning agent in shampoo.Read more...
Pedigree: Open pollination
Brewing Usage: Aroma
Aroma: Floral, earthy, citrus and grapefruit tones
Alpha Acids: 5.7 – 6.3%
Beta Acids: 5.0 – 6.5%
Co-Humulone: 30 – 35% of alpha acids
Storage Stability: Fair to Good
Total Oil: 0.8 – 1.2 mL/100g
Myrcene: 50 – 55% of total oil
Humulene: 16 – 20% of total oil
Caryophyllene: 9 – 12% of total oil
Farnesene:<1% of total oil General Trade Perception: Used for its aromatic properties and moderate
Possible Substitutions: Cascade
Typical Beer Styles: American-style Ales, IPA, Lager, Pale Ale
Additional Information: Developed by Select Botanicals Group LLC
Brewer’s Gold (Germany)
Brewer’s Gold (US)
East Kent Golding
Flaconer’s Flight 7C’s
Northern Brewer (German)
Northern Brewer (US)
Pride of Ringwood
Brewers call malt “the soul of beer” but they might also add that malt contributes mightily to the different personalities we expect from beer. Of all the barley grown, only one-quarter or less is used for malting.Read more...