Category: Beverage Ingredients
A wide range of information pertaining to ingredients used in the brewing process.
- Hops 147
- Malt 32
- Other Ingredients 27
Beverage Ingredients featured expert topic supported by California Craft Brewers Association
The 2024 California Craft Beer Summit is the most important event of the year for California Brewers or anyone interested in building their business in the craft beer industry. The 2024 Summit will be held in Sacramento on March 12-14, 2024.
Malt Storage tips
Malt in general can store for long periods of time if kept in a clean dry environment. The majority of malts are below 5.0% moisture, and quite simply at that low moisture very little can sustain life. Molds won’t grow, and many grain related insects will not be able to thrive in an environment that dry. There are some specialty malts that have higher moisture levels, and keeping all things equal, would not stand the test of time as well as malt that is below 5%.
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The malting process
The earliest known “malt house” was a simple structure located at the bottom of a hill or mountain adjacent to a stream, which could supply low temperature water by gravity. These houses had massive stone walls with floors of stone or mortar. Small windows set in these heavy walls were the only means of ventilation. Barley would be received into the top of such a house, and dropped into deep cisterns for steeping. From there, it would be deposited in a pile onto the stone floor of the house for germination.
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History of malting
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.
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Yeast and Fermentation
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).
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All About Yeast Contamination
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.
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Hop Products – Types of hop products and when to use them
This article was reviewed and updated as-needed on March 7th, 2023 by the ProBrewer Editorial staff. For more information on hops, visit the Hops Q&A page on the ProBrewer Discussion Boards here and the Hops For Sale page in the ProBrewer Classifieds here.
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Hop Variety – Ahtanum
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
bittering qualities
Possible Substitutions: Cascade
Typical Beer Styles: American-style Ales, IPA, Lager, Pale Ale
Additional Information: Developed by Select Botanicals Group LLC
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Hop Varieties Index
Ahtanum
Amarillo
Aurora
Boadicea
Bobek
Bramling Cross
Brewer’s Gold (Germany)
Brewer’s Gold (US)
Bullion
Cascade
Celeia
Centennial
Challenger
Chelan
Chinook
Citra
Cluster
Columbia
Columbus
Comet
Crystal
Dr. Rudi
East Kent Golding
Ella
Eroica
Falconer’s Flight
Flaconer’s Flight 7C’s
First Gold
Fuggle US)
Fuggle (UK)
Galaxy
Galena
Glacier
Golding
Hallertau Blanc
Hallertau Mittelfrüh
Hallertau Tradition
Helga
Herkules
Hersbrucker
Horizon
Hüll Melon
Liberty
Magnum (German)
Magnum (US)
Mandarina Bavaria
Merkur
Millennium
Mosaic
Motueka
Mt. Hood
Mt. Rainier
Nelson Sauvin
Newport
Northdown
Northern Brewer (German)
Northern Brewer (US)
Nugget
Opal
Pacific Gem
Pacific Jade
Pacifica
Perle (German)
Perle (US)
Phoenix
Pilgrim
Pilot
Pioneer
Pride of Ringwood
Progress
Rakau
Saaz
Saaz (US)
Santiam
Saphir
Simcoe
Smaragd
Sorachi Ace
Southern Cross
Sovereign
Spalt
Spalter Select
Sterling
Strisselspalt
Styrian Golding
Summer
Super Pride
Sussex
Sylva
Target
Tettnang Tettnanger
Topaz
Triskel
Ultra
US Tettnang
Vanguard
Waimea
Wakatu
Warrior
Whitbread Golding
Willamette
Zythos
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