chapter 2 - ingredients

7/25/2019 Chapter 2 - Ingredients

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volume ii : ingredients

ingredient


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beer : a reference guide

ingredient


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b ar l e y m alt

The grain that starts it all,barley often receives billing as the soul of great brews.Barley is one member of the family of cereal grains that

comprises the majority of the worlds food supply. This

family also includes wheat, corn, rice, rye, oats and other

grains such as sorghum and millet.

Mst f these ceea ans cud bemated, but baes chemca andphsca cmpstns make ts matsupe f bewn as t deves themst desabe av chaactestcs.But nt a vaetes f bae ae cn-sdeed matn quat, wth sme nseen use as catte feed.

Baes enzme sstems whch

can quck cnvet staches t suas ende ts mat dea f bewn.Bae as cntans the ppe baancef staches and ptens, wthutcntbutn ecessve s theundesabe substances.

The d husk cven the baekene s nt eas bken. Ths p-tects the kene thuhut havestn

and matn. Wth a these chaacte-stcs, ts nt supsn that ve thecentues bee dnkes have cme taccept the taste f bae mat bee asthe mst desabe.

row, row, row your barley...

Matn bae can be ne f tw basctpes tw-w s-w. The names


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cme fm the numbe f bae kenesn each vetca w n the achs,

pant stem. Pedctab, tw-w baehas tw vetca ws f kenes, and s-w bae has s.

Each tpe has a wth spkeet a set f thee ets n atenatnsdes f the stem. F the tw-w va-

et, the cente et fms a kene,but the ute tw membes eman

stee. F s-w bae, each etfms a kene. As a esut, tw-wbae kenes tpca ae pumpeand me unfm. S-w kenestend t be sht smae, twsted andenated because the must cmpete

b ar l e y m alt

BAr lEy: T Wo-roW vs. Six-roW & Biology

The physical structure of the barley kernel

does not change among the different vari-

eties. Each kernel consists of the following

ve major structural components:

The husk protects the grain from in-

sect and microbe attack.

The pericarp keeps the kernel dor-

mant before it is ready to grow by blocking

water and oxygen from the seed.

The aleurone layerproduces enzymes

during germination when the kernel

starts to turn into a plant.

The endosperm serves as a stored

food source for the embryo during germi-

nation.

The embryo is the living part of the

seed. During germination, the embryo

grows roots and a stem that becomes

the barley plant. Enzymes produced by

the aleurone layer break down the endo-

sperm to sugars that the embryo feeds on

until it can absorb nutrients from external

sources.


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f a mted wth space.The av f the vaetes dffes.

Tw-w bae pduces a smthe,fue-tastn bee. S-w bae p-duces a cspe, snappe av.

barley as a protein source?

Bewmastes as must take nt ac-cunt the pten cntent f a bae

vaet. The enzmes necessa fbewn ae pten, and sme amuntf pten s equed f ppe eastwth ate n the bewn pcess.

Pten as cntbutes t the a-v and fam head f the nshedbee. S cndtns f the wnaea, fetzatn and the amunt fmstue pants eceve a detemnethe pten eves n bae.

Afte seectn the vaet and p-ten eve, t s mptant that bae be

unfm mated t acheve cnsstentesuts. T undestand that pcess, theps t have an undestandn f thecnstuctn f the bae kene.

the malting process

in a caefu cnted matn p-cess, bae s st ceaned, then wates added, awn the bae t em-nate. Essenta, the bae s tckednt thnkn ts spn and tme tw. Ths emnatn bens the p-cess f devepn the enzmes equedf the pant t use ts ste f cabh-dates f pant wth. instead f et-tn the pant take hd, hweve, mat-stes manpuate the an s the canuse ts cabhdates t caft bee.

At a cetan pnt, the baes kned heated n a cnted

manne t d the mat and stpthe emnatn pcess as we as tdevep avs. The vea matnpcess takes appmate eht tnne das. Aan, the steps ncude:1 Barley cleaning and grading.2 Steeping, where the barley is

cycled through water soaks and air

rests to initiate germination.

3 Germination, where the barley remainsunder controlled temperature, moisture

and oxygen conditions until it is fully

modied into the beginnings of a plant.

4 Kilning, where the modied barley isheated to x its chemical content and

reduce its moisture content to a level

suitable for storage and milling. This

step also drives off unwanted avors

(grassy, green) and develops other

desirable ones (nutty, malty, toasted).Each step n the matn pcess s

descbed n fue deta bew.

cleaning and grading

A bae must be ceaned t emvebken kenes and etaneusmateas. Because dffeent szes fbae emnate dffeent, the ans aded t sepaate kenes f unfmsze. Sma, each vaet f bae smated sepaate because evethnfm famn pactces t the mstuecndtns f the ed affect matnchaactestcs.

steeping

Steepn s the mst ctca phase f the

b ar l e y m alt


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b ar l e y m alt

matn pcess and takes pace n a steeptank. it s dfcut and ften mpssbe

t cmpensate f mppe steepnn ate steps. Mst matn pants cancmpete the steepn sequences n 48hus ess. The tta tme equed

vaes wth the wate tempeatue andthe specc bae vaet.

Dun steepn, bae s mmesedn wate fm 55 t 62 Fahenhet tase ts mstue cntent fm a stat-n vaue f ess than 12 pecent tappmate 45 pecent. The baeeceves atenate peds f mme-sn n the wate and est n the a tencuae ts wth.

Bae that has been ppe steepedshud ehbt the fwn chaacte-stcs:1 Kernel moisture has reached target value.2 Embryos are viable; the grain is alive.

3 Undesirable husk componentshave been extracted.

4 The rst sprout appearing in thegermination of seed has started.

5 Enzyme production has begun.

germination

Afte steepn, the nea satuatedbae tansfes t a emnatn cm-patment, whch cntans a pus thuh whch mst, c a c-cuates. on each kene, ts ben tappea amst mmedate. insde thekene, the un bae pant stats tswth.

The enzme sstem n each kenebens t mdf the bae chan-n t fm bae t mat and pduc-

n the specc enzmes needed fcnvetn stach t sua n the bew-

n pcess. The emnatn cntn-ues f fu t ve das, dependn nthe vaet.

The emnatn bed s abut 4 feetdeep. T ensue the bae emnateseven, the b has ae, pen vetcascews aned n a w acss the bed.The scews ent atate the bae,tunn and asn t fm bew tthe suface.

Humded a cntnuus dawsthuh the bed t hep mantan themstue eve, pvde en f es-patn the pants ae vn cea-tues, afte a and t sweep awaCopduced b espatn.

The thee ke cmpnents n theemnatn pcess ae, 1) time,2) mois-ture,and 3) temperature and airfow.

kilning

once emnated, the an mves tthe kn, whee t s sw heated andded t stp wth and t devep theav, ama and c. B sw w-en the mstue cntent t aund4 pecent, the enzme actvt nsdeeach kene stps s t can ate be usedb the bewe.

At the cncusn f the cun p-cess, the mat s ced, then passedve a mat ceane, whch emvesthe tets. if the tets ae nt e-mved, the w mpat een, ass sput avs n the mat and nthe nshed bee. The mat then tans-fes t a stae eevat.


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hops

Hops, the cone-shapedclustersof blossoms from the vine-like hop plant, serve asthe spice of beer, imparting their own special character.

Not only do they contribute to beers avor and aroma,

but they also enhance foam formation. The female hop

bine produces all the hops used in brewing. Hop blossoms

develop into a 1- to 3-inch-long, cone-shaped formationof petals. These petals contain small glands at their

base, which house the bitter resins and oils needed for

brewing.

the history

imaes f pepe bewn, stn and

dnkn bee appea n uned ctes andftten tmbs scatteed thuhutthe ancent wd. it s unke, hwev-e, that hps wee pat f the ecpe fthse ea bees.

The tmn f hps se t bewneevance emans the subject f muchdebate. Sme theze mnks, epe-mentn t mpve the taste f the

bee, st dscveed the benets fwd hps. What s cetan: Sme tmebetween the fth and seventh centu-es, the cutvatn f hps bean nCenta Eupe.

Ea bees made n wth an wee thck, sweet and satatn,sevn as a fd suce. Thuh theMdde Aes, bewes bean t ene


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hops

the technques b seasnn beeswth a vaet f pant hebs t educe

the an funess. P t the usef hps, cande, basam, ba, se-ma and junpe wee amn theman spces added t bee. Ths ea,unhpped-spced bee was smetmesknwn as ut.

The use f hps bean n eanest nthe nnth centu as bewes ntcedhps peseved bee and pvded apeasant av and ama. As knw-ede f ths benet ew, hps becamethe accepted nedent f bee b the16th centu.

Fwn theTht yeas Wadun the 18thcentu, hp wneat epanded.Mnaste bewees

and the stewads f thea cuts bth f

whm pduced aequanttes f bee bean t dedcatethemseves t wn and mpvnhps. As demand f bee nceased,thanks t the ntductn f newefeatn technques and mpvedtansptatn nfastuctue, hpwn fwed sut, bennn stn the nth f geman and advancnsmewhat ate t the suth.

Tda, Haetau, geman, andyakma, Wash., ae the wds aesthp-wn aeas. Thee Amecanstates cntnue t cmmeca p-duce hps: idah, oen and Wash-ntn.

where they like to live

T ensue the bm ppe, hp

pants need abut 16 hus f sunhta da n ate June. Ths eques hps tbe wn abve the 45th paae n thenthen hemsphee and bew the45th n the suthen.

As an d fames san ndcates,yu shud keep the hp pants feet

wet and ts head d. The pants needeneus s mstue, but ae sus-ceptbe t mdew dseases n humdcmates. As a esut, Amecan hpsae wn n ens wth w summeanfa, whee the cps ae ated.

Man hps pa-tcua the vaetespzed f the a-matc quates dnt teate weatheabve 90 deees

Fahenhet. At thethe eteme, theeque a cmate that

emans fst-fee fm the mdde fAp thuh the mdde f Septembebecause ce can damae un bnes (thename f the vnes n whch hps w).Hps thve n the Pacc Nthwest fthe Unted States thanks t the ch v-canc ss, mdeate tempeatues andampe amunt f sunht fund thee.

a hop by any name

is not the same

The wds bewes use me than 50vaetes f hps. When wn, athese pants k sma ke a sea feaf een, amatc bnes. But hp va-

Today, Hallertau, Germany,

and Yakima, Wash., are

the worlds largest

hop-growing areas.


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hops

Saaz

Saaz: Hailing from the Czech Republic, this hop is more nicky

about the amount of daylight it receives and yields fewer hop

cones per acre, but offers a spicy, robust avor. It is a very tra-

ditional European aroma hop variety, has been grown for several

centuries and is used in Pilsner-style beers.

Santiam:A daughter of the German Tettnang variety and a tradi-

tional aroma hop, it is spicy and avor intense.

Spalt:Grown in the Spalt area of Germany, this hop has similar

characteristics to the Saaz hop.

Spalt Select:Another new, more disease-resistant, higher yield-

ing German aroma hop. The oil prole is chemically halfway be-

tween the old Spalt variety and Hersbrucker, but with a very low

cohumulone.

Tettnang:Grown in the Tettnang area of Germany, this hop has

similar characteristics to the Saaz hop.

Hallertau Hallertau Mittelfrh:

Perhaps the most prestigious of the Euro-

pean aroma hop varieties, Hallertau hop has been grown for sev-

eral centuries and offers a wonderfully distinct oral and spicy

character.

FuggleCascade: A distinct American hop widely used in many craft

beers. It is a very oral, citrusy hop with a unique aroma.

Fuggle:A classic English variety of hop. Fuggle is mild, spicy and

woody with a soft aroma.

Willamette:One of the most widely grown U.S. hops.

Brewers Gold

Other Strisselspalt: Closely related to the Hersbrucker hop, Strisselspalt is grown in the Alsace region of France. As a result, this hopis sometimes referred to as Alsace.

Perle:Developed by the German Hop Research Institute for the

Hallertau growing region.

Goldings Goldings:Another traditional English aroma variety used in mak-

ing ales, this hop has a delicate aroma.

While there are more than 100 documented hop

varieties in the world, they all can be categorized in oneof six classes:


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hops

etes dffe a eat dea n tems f theav the bn t bee, thanks t the

ndvdua mtues f esns and s.Mst (but nt a) f the apha acds,

beta acds and essenta f the hpcnes ae fund n the upun ands.These sma ew-t-ane andsn the nsde f the hp cne appeaas a den dust atthe cente f the hpbssm. The upu-n ands ae weakattached t the cneand much w be stf the ded cnes aemshanded, whch, ntun, educes the hpsbewn vaue.

The apha acd eves n hps dete-mne bee btteness, av and cn-sstenc. Whe a hps cntan sme

apha acds, ama hps cntan ess fthe substance, makn them ess btte.B cntast, apha hps ae ve bt-te and have a ess decate ama. Mandffeent vaetes f hps ften ae usedt bew a sne band f bee. Bew-mastes detemne the baance basedn the ndvdua ama and bttenesschaactestcs the want n the bee.

global differences

Whe hps wn n Eupe have acetan amunt f mstque, the fact sa hp-wn cuntes ffe thefa shae f quat vaetes. Much fthe dffeences between Eupean and

Amecan hps esut fm hw theae wn. Eupean hp fames, f

eampe, d nt use atn. F thateasn, the vaetes cutvated thee

ae nes that thve n fa cnstantea-und pecptatn, fwed bntemttent d peds t cntmdew.

in addtn, sme aeas f the wdsmp cannt suppt the wth f

cetan tpes f hpsdue t ecessve heat anfa. Even hps fthe same tpe can van av chaactestcsdependn n the aean whch the w.Dffeent ens p-duce hps wth dffe-ent s, and theefe

dffeent av chaactestcs, a cn-cept ften efeed t as te.

determining the goodfrom the bad

Hp cnes ma cntan seeds f thefemae pants ae pnated b maepants. Hweve, seeds ae nt des-abe n bewn bee. Seedess hps aepduced b vus ecudn maehps fm the wn aea.

Apha acd and ama eves aethe mst mptant cmpnents tcnsde when evauatn the quatf a hp. A hps cntan apha acds whch cntbute t btteness andfam but nt a f them have thepzed amatc quates.

Befe ban, hps ae sceenedf enea damae, cne ntet,cne mstue and ppe handn.

hops can be

classified into:

1 Aroma Hops

2 Bitter Hops


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hops

the harvest

Hp pantn enea takes pace

fm the mdde f Ap t the mddef Ma. Hp pants w tesed t asees f wes desned t make ha-

vestn as eas as pssbe. As sn asthe bnes have wn 2 feet n, themust be taned t these wes.

Dun peak wn seasn, thepants w quck as much as aft a da and amst fast enuh tsee wth the naked ee. Afte the eachfu heht abut equvaent t a tee-phne pe havest enea takespace n ate Auust ea Septembe.

Afte havestn, the hp bnes aedven t a pckn and ceann ma-chne f pcessn. Ths equpmentsepaates hps fm the bnes.

the handling

once havested, the hps ae mved ta kn wth a pefated thuh

by the numbers

Fun Fas About HopsPounds of hops per U.S. bale 200 lbs

Optimum temperature (Fahrenheit) for drying hops 145-150 F

Tons of extra weight one inch of rain adds to the trellis 100 tonssystem when hops reach maturity

Number of hop varieties used by the worlds brewers 50

Optimum temperature (Fahrenheit) for storing hops 18-26 F

Feet per day a hop plant can grow during peak growing season 1 ft.

whch heat des the cnes at a tem-peatue f 145 t 150 deees Fahen-

het. Afte the dn pcess, hps aecmpessed nt baes, whch ae thenshpped t stae factes.

beyond beer

Whe hps pma seve the pu-pse n bewn, the have the uses.Hstca, hps seved as a seepnad because the cntan natua cm-pnents that functn as a md seda-tve. Sme wud and st d the pws wth hp cnes nstead fcuntn sheep.

Ancent geek, rman and Ch-nese cvzatns smetmes used hpst teat evethn fm p des-tn t tubecuss. Hps as haveseved me ecent as an nedentn shamp and skn ceams as we as

a avn f fd pducts.


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br e W e s y e a s t

Yea is probably the most

important and least understood ingredient in beer. It is a

living organism that ferments the sugar produced in the

brewing process into an elegantly avored brew. It creates

natural carbonation in the brew, through its conversion

of sugar to alcohol and carbon dioxide. The fermenta-

tion process also produces a myriad of avors we associ-ate with beer.

Athuh east s a unceua m-cansm, ts ces have a cmpestuctue wth a centa nuceus. itsthe bewes jb t pvde east wththe dea wn cndtns.

Bewes east s a unque stan f

east cutued specca f bee fe-mentatn. The east stan s ve m-ptant t bee av; dffeent stanscan pduce bees wth ve dffeentavs.

its role in brewing

Dun pma fementatn (Seevolume iii: the brewing process),

the east ws apd, mutpnn numbes. it uses suas and amnacds f ene and f wth. Thebpduct s ach. Thuh thspcess, east as pduces a vaetf mptant bee av and amacmpunds. The tpe and cncenta-tn f these cmpunds va wth the

east stan.


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catn f east ces, nt an ncease nthe ces sze. As a esut, me east

can be ecveed fm each bew thanwas na ptched nt the bew.Essenta, the fementatn pcessends up pducn me, dentca

east.Each eneatn f ces epesents

an eact cp f the pevuseneatn. ove man eneatns,hweve, east can evve just as pepeand the vn thns d. Eventuathe avs pduced b a stan f eastcan chane.

A bewes east supp can cmefm nt n eusn pductn

east, but as fm ppaatn theeast n smae-scae fementatnscaed a pue cutue sstem. Thuhths methd, bewes scentca se-ect paent ces that best mantan the

specc east chaactestcs desed.

Twad the end f pma femen-tatn, east ces ccuate and sette

t the bttm f the fement. o,tp-fementn ae stans ae sme-tmes dawn ff the tp f an actvefementn bew a pcess knwnas tp-cppn. Such east can beptched njected nt futuebews.

When a secnda fementatnpcess s ensted, sme f the easts tansfeed t the an tank wththe new bee. in ths pcess, eastcntnues t cnvet the emannsua t ach and cabn dde.it as educes the cncentatn fthe ff-avs t bew the tastetheshd, vn the bee a matue,nshed av.

yeast regeneration

yeast s enewabe, and mutpes ba tpe f aseua epductn caedbuddn. The wth f east dunfementatn, theefe, s a mutp-

br e W e s y e a s t


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one f the mst mptant facts f

the catn f a bewe s the pes-ence f an abundant suce f cean

wate. The natue and chemst fthe wate n a patcua aea can af-fect bewn pactces and, n smecases, pa a ae e n the devep-ment f cassc bee stes. in Butnupn Tent, f eampe, the deep-we

wate wth natua hh eves f ca-

cum sufate awed f hh hppnates, whch ed t the devepment fBtsh Pae Aes.

Wae

Water is, by far, the largecomponent of nished beer approximately 92 percent.Consequently, water and its mineral composition play an

important part in the chemistry of the brewing process.

Brewing water must be clean, clear and colorless.

Different brewers have different methods of ltering

the water they use for their beers. Among them:This process controls the taste and odor of water by removing

chlorine and organic residue, leaving clean and neutral-tasting

water.

Ion exchange is the most common method of water softening,

which allows the brewer to remove unwanted minerals.

Some records indicate that Egyptians and Romans treated water

with lime to lter it as early as 2000 b.c.The lime causes unwant-

ed minerals to form a precipitate, which is then removed, leaving

the water softer.

In this process, water passes through a carbon lter and then is

forced through a semi-permeable membrane separating clean

water from the unwanted minerals or contaminants.

Carbon Filtration

Ion Exchange

Line Treatment

Reverse Osmosis


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a dJ U C t gr a ins

While barley malt

is themost common grain used for the brewing process (somebrewers derive malt from wheat, rye and oats as well),

many beers around the world are supplemented with a

percentage of unmalted cereal grains or grain-derived

syrups, called adjuncts. Using adjuncts typically pro-

duces a paler-colored and lighter-bodied beer than thosecrafted with 100 percent malt. The resultant avors

also are lighter and crisper. Brewers commonly refer to

this fast avor as snap. The adjuncts most commonly

used in the brewing process include corn gritsand milled

rice. A more thorough description of the most commonadjuncts used in brewing follows.


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Co

Known asmaize

through-out much of the world, corn serves as the premier cashcrop in the United States. It is an annual grass that has

been cultivated for more than 7,000 years. Uses include

food for animal and human consumption, vegetable oil,

sugar, syrups, starches and brewing.

The Unted States eads the wd nthe pductn f cn, accuntn fme than 48 pecent. The 13 CnBet states pduce abut 82 pecentf that U.S. annua pductn, wthiwa the eadn cn-pducn state,fwed cse b ins. N w-n en n the wd equas the U.S.Cn Bet f hh eds. Tta U.S.pductn n 1999 was me than 9.4bn bushes.

As an adjunct, cn pvdes a shtsweetness t the av pe f a bee.it s the mst pevaent adjunct n theUnted States.

corn-based adjuncts

Cn-based adjuncts accunt f mstf thse used n U.S. bee pductn.Bewes can puchase them as ts,akes, ened stach and detse.The dffeences can be seen bew.

Small pieces of ground corn endosperm, about 2mm to 3

mm in diameter. Produced by a dry-milling process. Must

be cooked prior to mashing.

Made from large grits that are softened in water, then

pressed between high-pressure rollers that burst the

individual starch granules. Do not require cooking duringmashing to gelatinize starches.

Powder form. Produced by a wet-milling process. Must be

cooked prior to mashing.

Same thing as glucose, a simple, yeast-fermentable sugar.

Powder form. Produced by a wet-milling process. Does

not require cooking prior to mashing.


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riCe

Rice is a semi-aquatic,

annual grass that takes about six months from planting

to mature and ripen. Rice seedlings have a very high

starch content and have been cultivated as food for hu-

mans for thousands of years.

The Unted States ffes an ampe

supp f ce. Dmestc pductnn 2000 eceeded 9.5 mn met-c tns. of ths, abut ne-thd wasepted, but an amst equa amunt

was mpted t satsf vaus de-mands, such as stck ce f sush andfaant ces fm inda and Asa.Bewes use abut 15 pecent f the d-mestc ce cp.

Cmmeca ce cutvatn e-ques abundant wate, at and ands that can hd wate when ded,

et as suppt heav famn ma-chne when d. The Unted Stateshas thee maj ce-wn aeas:the Sacament rve basn f centaCafna, the uppe guf Cast and

the we Msssspp vae. Akansas

s the eadn ce-pducn state.As an adjunct, fesh ce pvdes a

neuta av and ama t bee, but tdes add a sht d chaactestc tthe vea av pe. it s the sec-nd-mst cmmn bewn adjunct nthe Unted States afte cn, and theadjunct used n the mst ppua been the wd.

the rice milling process

The bjectve f ce mn s t e-mve the husk and ban fm paddce whe pesevn the mamumamunt f whe endspem. Paddce s the name f havested, unp-cessed ce.


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CO RN

gr a in biology

The average rice grain weighs anywhere

from 10 mg to 45 mg, depending on the

variety. It consists of a husk 1, several

thin intermediate tissue layers called bran

2and the fruit, or seed.

The rice seed consists of an embryo3and an endosperm4. The embryo pri-

marily composed of starch is the part of

the grain that germinates and grows into a

new plant. The endosperm serves as the

food supply that fuels the embryo until it

can begin synthesizing its own food from

root absorption and photosynthesis.

There are literally thousands of corn vari-

eties and dozens are grown in the United

States for domestic consumption and for

export. Corn varieties have been bred to

improve yield, starch, protein, sugar and

other characteristics, each to meet a spe-

cic market segment. Brewers use corn

with low oil content and high starch con-

tent for a clean, sweet taste prole.

The size of a corn kernel depends on

the specic variety and on weather condi-

tions experienced during the growth cycle.

Insufcient rainfall may result in smaller-

than-normal corn kernels.

Similar to rice, the corn kernel contains

an embryo1, also called the germ, and an

endosperm 2. The embryo germinatesand grows into a corn plant, while the en-

dosperm fuels the growth until the new

plant can synthesize its own food.

The hull3of the corn kernel serves as

a water and water vapor barrier. It is not at-

tractive to insects so it protects the endo-

sperm and the embryo from infestation.

Inside the hull are several very thin tis-

sue layers that constitute the pericarp4.Similar to rice bran, these tissues do not

have the same high oil content. The corn

pericarp and hull have no effect on brew-

ing, since corn is milled to remove them

prior to brewing. The tip cap5 is where

the kernel connects to the cob.

RI CE


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ingredient

chapter 2 - ingredients

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