Beer is classified into three main groups. These include ales, lagers and specialty brews. Beer is the general term given to all alcohol containing malt beverages. Most beers are considered "bottom fermenting brews", because the yeast settle to the bottom of the barrel during fermentation.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
Barley is passed and filtered over screens to remove impurities. It is then soaked and stored to allow for the grain to germinate. This can take anywhere from 30 to forty days depending on the type of grain used. The malt is then kiln dried to remove excess water. The amount of time the the malt is roasted determines the color and flavor of the beer. Light and golden beers come from lighter malts, while darker beers come from darker malts. The malt is filtered a second time to remove all excess sprouts.
Mashing
After the drying of the malt has been completed, it is then ground into meal. To produce a consistent product, the meal is uniformly mashed. It is during this mashing that the enzymes break down into fermentable sugar. The water is then strained off from the mixture after mashing. At this part of the process, the liquid is termed, "wort". Wort takes on the appearance syrup because it has a sweet and malty taste.
Fermentation
At this point, hops are added and the mixture is boiled in the fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Chilling
The beer is finally chilled and filtered once again in holding tanks to get rid of impurities. Carbon dioxide is added to give the beer it's "bite".
Packaging
The beer is ready to be packaged up and sent for consumption in kegs, bottles and cans. If pasteurization is required, it is done so at 140 degrees for a predetermined time.
This knowledge of the brewing process is essential when learning to become a bartender.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
Barley is passed and filtered over screens to remove impurities. It is then soaked and stored to allow for the grain to germinate. This can take anywhere from 30 to forty days depending on the type of grain used. The malt is then kiln dried to remove excess water. The amount of time the the malt is roasted determines the color and flavor of the beer. Light and golden beers come from lighter malts, while darker beers come from darker malts. The malt is filtered a second time to remove all excess sprouts.
Mashing
After the drying of the malt has been completed, it is then ground into meal. To produce a consistent product, the meal is uniformly mashed. It is during this mashing that the enzymes break down into fermentable sugar. The water is then strained off from the mixture after mashing. At this part of the process, the liquid is termed, "wort". Wort takes on the appearance syrup because it has a sweet and malty taste.
Fermentation
At this point, hops are added and the mixture is boiled in the fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Chilling
The beer is finally chilled and filtered once again in holding tanks to get rid of impurities. Carbon dioxide is added to give the beer it's "bite".
Packaging
The beer is ready to be packaged up and sent for consumption in kegs, bottles and cans. If pasteurization is required, it is done so at 140 degrees for a predetermined time.
This knowledge of the brewing process is essential when learning to become a bartender.
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