Production

Distilling terminology

posted Mar 6th, 2014 by Stan Hieronymus

Alcohol: A member of a class of organic compounds containing carbon, hydrogen and oxygen. Considered as hydroxyl derivatives of hydrocarbons, produced by the replacement of one or more hydrogen atoms by one or more hydroxyl (-OH) groups. Under the modern IUPAC (International Union of Pure and Applied Chemistry) naming system, the name given to an alcohol is derived from the parent hydrocarbon, with the final “e” changed to “ol”: thus methane-methanol; ethane-ethanol; etc. The principal alcohol in fuel and beverage use is ethanol, (otherwise known as ethyl alcohol). Murtagh & Associates, Alcohol Glossary

Aqua Vitae: Strong distilled alcohol; Latin for “water of life”.

Barrel: A liquid measure equal to 42 U.S. gallons, or 5.6 cubic feet. Or, a wooden container used for the aging and maturation of alcoholic beverages. Barrels used for whiskey maturation are made of oak wood, and have a capacity of about 52 U.S. gallons. Barrels may be used only once for aging bourbon whiskey, so there is a worldwide trade in used bourbon barrels for aging other alcoholic products such as Scotch whisky and rum. (Barrel measurements vary across different countries.) Murtagh & Associates, Alcohol Glossary

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Distilling – An Introduction

posted Feb 27th, 2014 by pbrewadmin

In researching these materials we discovered a wide variety of conflicting and, at times, just plain wrong information about the age-old process of alcohol distillation. In this first installment on our in-depth and continually expanding informational resource on Probrewer.com, we have and will continue to strive to present the brewing industry with the most accurate and up-to-date information available.

Sample Spirit Recipes

The World of Benefits

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Filtration Introduction

posted Feb 27th, 2014 by pbrewadmin

Filtration provides the brilliant clarity and microbiological stability evident in most beer sold around the globe today. Brewery growth, whether craft or mainstream brands, involves reaching a broad base of increasingly educated consumers. Filtration helps breweries achieve these sales and brand quality objectives by producing bright beer with excellent taste and microbiological stability.

Filtration Q&A Forum

Answers to all your questions.

* History of Beer Filtration
* Why Filtration?
* Filter Media and Equipment
* DE Systems
* Filters Sheets
* Lenticular Sheet Filters
* Depth Filter Cartridges
* Membrane Cartridges
* Cross-flow Filters
* Brewery Filtration Applications
* Primary Filtration
* Trap (Particle) Filtration
* Fine/Final Filtration
* Beer Recovery
* Utilities Filtration

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All About Refrigeration

posted Feb 27th, 2014 by pbrewadmin

Refrigeration 101

By studying and understanding the basic principles of refrigeration, you will be able to understand any type of refrigeration system you might encounter. For any mechanical refrigeration system, the principles and essential components are the same no matter how big or small, or how they are packaged together.

Refrigeration Q & A

Got a question? Ask it here, or join in the discussion.

Glossary of terms

From BTUs to compressor unloading valves, become fluent in refrigeration terminology.

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All About Malt

posted Feb 27th, 2014 by pbrewadmin

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.

History of malt

Malt was an important product long before the days of recorded history. Across many centuries the process of production has changed greatly, but malt as a finished product is much the same, changing probably only to the extent that better grades of barley have been developed.

The malting process

Malt is the product created through controlled germination and drying (or kilning) of barley, and consists of three stages. Click on the image below to see the full size chart, or read a description of the how and why.

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Hops Introduction

posted Feb 27th, 2014 by pbrewadmin

– Hop basics
– Hop products
– More products
– Hop profiles
– Hop Q&A

Historically the management of hop additions to beer was, for most brewers, a relatively simple process. Whole hops were added to the boiling wort and the spent hops provided a filter bed for the wort as it was passed on to fermentation. Some English brewers also added whole hops to finished beer in order to impart a dry hop flavor to cask-conditioned ales. Brewers could vary the amount of bitterness and the intensity and quality of hop aroma by varying the varieties of hops used, the amount used and the time of addition during the wort boiling process.

Over the past one hundred years or so this situation has changed dramatically and, due to a number of factors, the whole issue of hop addition to beer has become much more complex. The major factors contributing to this process have been:

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