Tag Archives: extract

Beer School: The Presentation

5 Aug

There are several things to keep in mind when you’re on the precipice of enjoying your well-deserved beer.  To name the essentials:

TEMPERATURE — don’t treat beer like it has to be as cold as the Rockies:  would you serve a Malbec at a freezing temperature?  No, so please respect your beer enough to let it breathe a little and warm up to cellar temperature (45-55°F) so it can properly display and perform its wonderful components.  You can tell the difference even in a terrible beer: if the mountains on the can turn blue, your beer will smell and taste like cold, like licking the freezer crust off a Stouffer’s mac ‘n’ cheese, but if it warms a little you get the actual aroma and flavor.  Think about it the next time you see those commercials about “drinkability” and “Cold as the Rockies” — what are they hiding behind all that cold?

GLASSWARE — proper glassware is another must.  Accelerated in the wine industry by the Riedel family was the idea of specific glasses for certain wines to enhance the experience of drinking the product and enjoying it to the fullest degree.  This has been a part of the good beer world since the beginning.  Beer steins, goblets, snifters, tulips, kolsch, pints…the list goes on.  I personally dread the presentation of a beer in the common, all-purpose shaker glass at most bars — the whole thing seems off if the beer isn’t showcased in the best light or in this case the best glass for its contents.

THE POUR — I can’t even get started on how many terrible pourers there are working in the bartending industry or just in casual settings.  There is no excuse not to pour a beer correctly, because it’s too ridiculously easy.  If you need video instruction, here’s your man.

One of my favorite parts about beer, besides the taste, are the different types of bottles they come in and their labels.  You can get growlers at most any microbrewery brewpub, where for a fixed charge you can buy a half gallon of beer on tap and then bring it back when you’re done with that beer for a lesser charge for a refill.  This is a great system and provides a solid link between the brewery and their customers.  There are also bombers, which are the 22 oz. bottles you can find now in most any good grocery store.  Some breweries only do bombers, like Buckeye Brewing but others do a mix of both bombers and the regular 12 oz. bottles.  When you venture into lambics, you get to experience the delight of the champagne style bottle with cork and cap.  Or if you’re lucky enough to get your hands on De Molen, you’ll have the treat of holding a sweet bomber with cork, champagne cage and wax top.

Alright I’m done geeking out on beer.  Contribute comments or questions — I’m happy to answer!

Beer School: The Brewing Process

20 Jul

Every brewer starts with 4 ingredients: water, hops, barley and yeast.  Yeast is weird, gross but also kind of magical — for some reason the image of the gross kid from middle school eating his scabs keeps popping up in my head … that’s what yeast is like in the trio of other noble ingredients.  But without that gross kid, middle school wouldn’t be the same and without yeast, beer could never exist.

But before yeast is added, the mash must happen.  Mashing is the part where you put your grains or extract in a large vessel and bring it to a boil for about an hour or sometimes longer.  Hops are added at different times during the boil to impart their particular characteristics in the bittering, flavoring and aroma aspects of the brew.

Next is the magic of fermentation, when the wort (the chilled result of the mashing process) gets to play with the yeast.  The sugars broken down from the starch of the grains or extract are eaten by the yeast to produce the all mighty alcohol and CO2 content.  There are three famous strains of yeast used in brewing: Saccharomyces cevisiae, this ale yeast is the variety that causes foaming on the top of the wort during fermentation while Saccharomyces uvarum is a lager yeast that is known as a bottom fermenter.  Brettanomyces is hands down my favorite yeast because it is responsible for the funky goodness that is lambic.  A brewer can choose between a dry yeast or a liquid yeast which has already been rehydrated as the yeast “starter” and offers the brewer more stability and fewer possibilities of infection in the brew.

Conditioning is another important step.  For homebrewers it means the addition of priming solution (cornstarch and water) or spiese (practice of using unfermented wort) into bottles before the beer is bottled.  This process is important to the development of carbonation in your bottles so your beer won’t be flat.  Most big breweries force carbonate their brews with specialized bottling equipment.  Conditioning can smooth out the flavors of the beer as well as provide carbonation.  It is vital that you keep an eye on the gravity (what determines or estimates the original and final alcohol content of the brew) during the whole process and before bottling.

Now go study …. which translates to, go drink a beer and think about it.

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