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Brewing > Unit 2: Ingredients > Flashcards

Unit 2: Ingredients Flashcards

1
Q

Name 5 types of cereal used in brewing?

A

(All members of the grass family in plants

Barley (usually malted)
Wheat
Oats
Maize
Rye

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2
Q

If another cereal is used along side of barley what is it called?

A

Adjuncts

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3
Q

Tell me some shit about barely? where can it grow and what its used for

A

Can grow in most climates (even cool like in northern europe)

Does not like humid climates

Used for animal feed but the best is used for beer

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4
Q

More specific now. Why is barley great for making beer?

A
  • Barely grains have high levels of starch (broken down makes sugar and sugar is needed to make alcohol)
  • Right amount of protein (yeast needs protein to grow (**too much protein makes the beer hazy))
  • Good supply of other nutrients (vitamins to help yeast grow)
  • Low in lipids (not water soluble so we don’t want them in our beer)
  • Barely has a tough outer layer called a husk (good for protecting the grain for stage and also used to help filter out the solids from liquids during the brew)

STARCH
PROTEIN
NUTRIENTS
NO LIPIDS
HUSK

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5
Q

Tell me where wheat likes to grow and what else its used for?

A

Like barely it can grown in many climates but likes the cool and dry. Mainly used for making food (bread). Small portion of wheat grown is used for beers (usually wheat of wit beers)

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6
Q

More specific now. Why is wheat good for making beer?

A

High in starch

High protein (wheat protein makes it a hazy beer but because of these proteins it makes it have a great level of foam)

DOES NOT have a husk (so no filtration)

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7
Q

Tell me about oats?

A

Like cooler climates

Usually never the primary cereal in beer

Used as an adjunct to make “fuller bodied beers” (stouts)

High in starch but sadly higher in lipids (not good for beer foam)

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8
Q

Tell me about rye?

A

Likes cooler drier climates

Most commonly used for food or rye whiskey

Can be malted like barley but only used as an adjunct

Has a dry almost spicy flavour

Makes beer redder in colour

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9
Q

Tell me about maize?

A

DOES NOT LIKE THE COOL AND DRY

Liked warmer regions (native to south and central america)

Popular for canned corn and cattle feed

Cant be malted but when used with other malted cereals (barley) it brings the malt flavour down to make the beer clean and light (american light lager)

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10
Q

What is malt?

A

Germinated grain (usually barley) dried and used in brewing

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11
Q

How is malt made? (simple)

A

Force the barley (or wheat or rye) into premature germination. This grows the embryo and the endosperm starts to breakdown which causes the sugars to be released (needed for the yeast to create alcohol). The embryo will take all the sugar if it continues to grow so the germinating process must stop. This is done by getting rid of the moisture (drying and putting in a kiln)

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12
Q

What changes take place to the barley in the malting process?

A

Embryo + Un-degraded endosperm (pre germ)

Rootlet development + Degraded endosperm (early germ)

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13
Q

What are the 3 keys ways that the resulting malt is different from the original barley?

A

1) Easier to crush because the endosperm has been broken down

2) Sweeter than fresh barley because some sugars have been released. ** ASK BEFORE YOU EAT

3) Darker in colour. duh

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14
Q

From the 3 keys ways that malt differ from barley (colour, taste, texture) why is it important to brewers?

A

1) Texture: Easier to grind up in the milling process

2) Taste: Malt enzymes have begun to release the sugars (the process of starch breakdown has begun and will continue on later in the brew)

3) Colour: Darker the malt darker the beer

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15
Q

What is an enzyme?

A

From of protein that acts as a biological catalyst. (speeds up chemical reactions)

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16
Q

From field to kiln take me on a barley journey

A

1) Grain delivery/ intake: barley is harvested, gentle dried to prevent mold or pests.

2) Grain silo: Once its been dried it can be stored in a silo and await the malting process

3) Steeping vessel (First key step!!) water is added to mimic a rainfall. Temperature is brought up to 20 to mimic the spring to encourage the germination process. Water gets drained for spells because being under water fro too long can harm the grain. Air is pumped in to allow the grain to breath. The phases of water and air are called THE SEEPING CYCLE

4) Germinating vessel: Once the germ process has started they get moved to the germinating vessel. The grains get rotated to allow air to flow through them and to avoid matted roots. This process lasts until the grains are soft to the touch, meaning the endosperm has broken down (starch is breaking down into sugars)

5) Kilning: Once germinated sufficiently the grain is transferred to the kiln where the germ process will be halted. Warm air brings moisture down. Once dried the temperature goes up and they “cure” (cook)

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17
Q

What different types of malts are there?

A

1) Pilsner malt: for light lagers

2) Ale malts: for ales

3) Munich malts : dark lagers (Munich lager)

4) Crystal malt: light brown for ales but with a toffee flavour

5) Black malt: porter/ stout

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18
Q

Why is barley the most popular cereal choice for brewers?

A

1) High starch levels

2) Low protein

3) Protective husk

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19
Q

3 stages of malting?

A

1) Steeping

2) Germination

3) Kilning

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20
Q

Where is starch found in the barley grain?

A

Endosperm

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21
Q

What is the water level at in a barley grain during germentation?

A

starts at 12% and goes to 45%

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22
Q

Where does water enter the barley grain?

A

permeable area called “Micropyle region”

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23
Q

What makes up the bulk of the barley grain?

A

Starchy endosperm

-mostly starch
-starch is encased in proteins which is encased by cell walls

-malting breaks the cell walls, the proteins and some starches (food for the embryo)

-proteins are broken down into amino acids which help the yeast grow new cells. proteins also help the foam of beer

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24
Q

How much of beer is made up of water?

A

90%

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25
Q

What other minerals are found in water?

A

Calcium, chloride, sulphate

Calcium: yeast nutrient (helps yeast work properly.

Chloride/ sulphate: affect flavour

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26
Q

What do you not want in the water used in beer and why?

A

Bicarbonates. They lead to a harsh taste and lead to “hazes”

Ecoli: except ecoli cant survive in beer and brewers treat the water first to get rid of any unwanted bacteria

27
Q

What is hard and soft water?

A

Hard= higher mineral content

Soft= lower mineral content

28
Q

What are 3 specific minerals that cause different flavours in water?

A

Carbonate: sweeter fuller water (good for soda water) (Lost when boiled) . Dryer harsher for beer

Sulphate: Gives dry flavour (Not lost when boiled) permanent hardness.

Chloride: Sweet mouth filling flavour for beer (Not lost when boiled) Permanent hardness

29
Q

What is the water in Dublin (Ireland) known for and what type of beer is it used in?

A

Water: High in calcium carbonate

Beer: Stout

30
Q

What is the water in Burton (United kingdom) known for and what type of beer is it used in?

A

Water: High in calcium sulphate

Beer: Strong pale ale

31
Q

What is the water in Pilsen (Czech Republic) known for and what type of beer is it used in?

A

Water: Very soft

Beer: Fine pale lager

32
Q

What is the water in London (United Kingdom) known for and what type of beer is it used in?

A

Water: Very high in calcium carbonate

Beer: Dark milds, porters, brown ales

33
Q

What is the water in Munich (Germany) known for and what type of beer is it used in?

A

Water: High in calcium carbonate

Beer: Strong dark lager

34
Q

British and Irish beers are all of which beer family?

A

Ales

35
Q

Czech and German beers are all of which beer family?

A

Lagers

36
Q

What are the 2 sources breweries get their water from?

A

Municipal: Public supply

Private supply: usually a well

37
Q

Pros and cons of municipal water?

A

Pros: Already treated and should be ready to use once chlorine is removed

Cons: Comes from a number of sources so varies in mineral content

38
Q

Pros and cons of private water (wells)?

A

Pros: Consistent level of minerals

Cons: Needs more treated before its ready to use

39
Q

Since the disinfectant (chlorine) found in municipal water is not good for beer how do the breweries filter it out?

A

Carbon filter

40
Q

What can well water be contaminated with?

A

Metals (iron)
Dirt
Fertilizers /pesticides (chemical pollutants)
Bugs (microorganisms that could carry disease)

41
Q

Tell me some shit about hops? what is it? how does it grow? what do we call them? what are their different parts?

A

Hops are fruits
Hops grow up climbing shoots called “BINES”
Hops are called “HOP CONES”
The “STRIG” hods the hop cone to the bine
“LUPULIN GLANDS” found inside the cone (important part of the hop) contain resins and essential oils.
“BRACT” little leaves on the hop

42
Q

What type of climate do hops need to grow?

A

Cooler termperate climates: US, Europe, Germany, Czech Republic

Southern hemisphere areas like : Chile, South Africa, Australia, New Zealand

43
Q

Where were hops traditionally grown?

A

Europe: Bohemia (Czech Republic), Germany, Great Britain

44
Q

What temperature are the hops boiled at and why?

A

The hops are added to the wort and boil at 100 degrees C in order to extract the hop acids responsible for the bitterness

45
Q

What is the average range of bitterness levels in beer?

A

15-40 mg/L

46
Q

What are the differences between LATE HOP AROMA and DRY HOP AROMA?

A

Late hop aroma: hops added to the brew at the end of the boiling process. Cause subtle fruity and floral notes.

Dry hop aroma: hops added after the fermentation process. Aroma is stronger and more like an actual hop cone in nature.

47
Q

What are 3 other benefits to added hops to beer?

A

1) Prevent growth of bacteria (original reason why hops were first added to beer). Tastes better and lasts longer. The hops would help reduce the bacteria without affecting the yeast.

2) Help beer foam last longer. The same components that make beer bitter also act with the proteins from the cereals and malts to make foam (hence why beer foam is more bitter than the rest of beer). Its because in foam there is a higher concentration of the compounds that make beer bitter.

3) Helps reduce the solid loading in beer. During the wort boiling process the hop material reacts to the malt material and clumps. Without the clumping that material would go on to future brewing and cause issues.

48
Q

What are the 3 types of “bittering hops” and when are they added in the brewing process?

A

1) Magnum
2) Nugget
3) Target

Added at the start of the boiling process (They are known for having high levels of bittering compounds)

49
Q

What are the 4 types of “aroma hops” and when are they added in the brewing process?

First group “Nobel hops”

A

1) Saaz
2) Tettnanger
3) Spalt
4) Mittelfruh

Long established (noble) (germany/ bohemia) Refined and delicate aroma with gentle and pleasant bitterness. Added either at the end of the boiling process of after fermentation.

50
Q

What are the 3 types of “aroma hops” and when are they added in the brewing process?

Second group

A

1) Citra
2) Nelson Sauvin
3) Mosaic

Bred to have intense aromas and bitterness levels. Names often hint at what theyll smell like (eg) nelson sauvin smells like sauvignon blanc

51
Q

What are the 3 kinds of hops?

A

1) Bittering
2) Aroma
3) Dual Purpose

52
Q

What in the hops make the bitterness?

A

The resin within the hops contains acids which make the bitterness (15-30% of hop cone weight)
(doesnt dissolve easily thats why it needs to be boiled)

53
Q

What in the hops give off the aroma?

A

Essential oils found in lupulin glands (0.3-5% weight of hop cone). Mostly lost in the boil so thats why they get added at the end to keep the aroma

54
Q

Why is it common brewers use pellets or extracts instead of the whole hop cone?

A

The resins and oils used for the beer are only a small part of the cone and thus alot of wasted material that will need to be extracted from the beer later on.

55
Q

What is the difference between type 90 and type 45 hop pellets?

A

90 = 10% of strig and bracts removed. easy storage

45 = 55% of strig and bracts removed. Much easier to store.

56
Q

What are isomerised pellets?

A

The chemical change that occurs during the boil has already happened, thus make bitterness extraction is more efficient

57
Q

Kettle extract vs isomerised kettle extract?

A

kettle = resins have been extracted from lupulin glands and turned into an oil. Reduces the hop mass by 90%. saves alot of space.

Isomerised kettle = same as isomerised pellets but in oil form. saves alot of storage space and efficient in time for brewing.

58
Q

hop oil emulsions vs isomerised extract?

A

oil emulsions = essential oils are extracted into an oil. aromas can be added as an extract and save storage space

isomerised extract = (not to be comfuzed with isomerized kettle extract) gets added to the beer after fermentation to increase bitterness.

59
Q

Tell me about the yeast cell?

A

Single celled microorganism. Fungus. reproduces via a “budding cell” happens rapidly during fermentation. in medieval times its name was “godisgoode” and was discovered by Louis Pasteur

60
Q

Besides the obvious conversions of sugars from malts into alcohol and CO2 what makes yeast different from the other brewing ingredients?

A

It is the only ingredient added to the beer after the brewhouse.

Yeast is like us in the sense it doesnt like to be boiled. so after the boiling phase of the hops the beer gets cooled to prepare for the yeast.

61
Q

What does yeast do to beer?

A

Wort nutrients and fermentable sugars + yeast = alcohol, CO2, yeast flavours, new yeast cells

62
Q

What is flocculation?

A

When lager yeasts sink to the bottom. compared to that of ale yeasts which rise to the top

63
Q

What is yeast propagation?

A

Collect sample from lab, grow it, make sure its healthy and free it of contaminants before pitching it to the brew

Brewing (7 decks)

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