Processing of Various Adjuncts in Beer Production
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Brewing Yeast – Theory and Practice
Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs. -
Alternative Fermentations
the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation. -
To Many Beer Lovers, Christian Monks
The history of monks and brewing To many beer lovers, Christian monks are the archetypes of brewers. It’s not that monks invented beer: Archeologists find it in both China and Egypt around 5000 B.C., long before any Christian monks existed. And it’s not that the purpose of monks is to brew beer: Their purpose is to seek and to serve God, through a specific form of spiritual life. But if monks did not invent beer, and brewing is not their defining vocation, they did play a major role in Western brewing from at least the second half of the first millennium. Let’s take a broad look at how. First, some background. Christian monasticism has its formal roots in the fourth century, when the Roman Empire was still at its height. The Empire suffered serious decline during the fifth century, the era in which St. Benedict lived (c. 480 - March 21, 547). As the social structure of the Roman Empire crumbled, monasteries organized under the Rule of Benedict emerged as centers of agriculture, lodging, education, literature, art, etc. When Charlemagne established the Holy Roman Empire in the year 800, he relied on monasteries to help weave its social and economic infrastructure – and he promoted the Rule of Benedict as the standard for monastic organization. Against this brief sketch of history, we can begin to observe the relationship between monks and brewing. In ancient days, within the Roman Empire as throughout the world, brewing was typically done in the home. This practice carried into monasteries, which had to provide drink and nourishment for the monks, as well as for guests, pilgrims, and the poor. -
What Does Your Beer Really Cost?
WHat DOES YOUR Beer Really COST? Establishing an Effective Beer Costing Program in the Brewpub Your brewpub has been open a few years, you’re making award-winning beers, you’re a centerpiece of the community, and you’re even making a profit. Employees are happy, the bank is happy, investors are happy, and you’ve managed to get your work week down to a manageable 70 hours. Labor expenses are steady and manageable, food cost is at the industry average, and beer cost is “around” 10 percent. That’s good, right? Right? If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why). BY SCOTT METZGER If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). GROSS SALES AND REVENUE dient used times the price of each ingredi- you’re staying up-to-date on your per-recipe PER BARREL ent used and sum up the totals. Costing out costs, the cost associated with any specialty Top line revenue is a number we’re all quite each recipe like this provides the opportuni- ingredients will be captured by the respec- aware of, and we can usually gauge a suc- ty to look at ingredient costs on a per-brand tive values of your beer inventory. -
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3 -
Beer from Fat Head's Brewery
BEER FROM FAT HEAD’S BREWERY BEER FROM OTHER GREAT BREWERIES Middleburg Hts., OH AUROCHS Sunrise Hazy IPA, PA. 6.7% ABV, 16oz | 8 * SIERRA NEVADA Pale Ale, CA. 5% ABV, 16oz | 7 FAT HEAD’S HEAD HUNTER IPA 16oz | 7 HELLTOWN Mischievous Brown, PA. 5.5% ABV, 16oz | 7 Aggressively hopped IPA, with big notes of citrus, pine and LEFT HAND Milk Stout (Nitro), CO. 5% ABV, 16oz | 7 grapefruit. A clean bitter finish. 7.5% ABV, 87 IBU ALLAGASH White, ME. 5.1% ABV, 16oz | 7 OSKAR BLUES Guava Rodeo (Sour), CO. 6% ABV, 16oz | 7 FATHEAD’S HOP JUJU Imperial IPA 12oz | 7.5 PRAIRIE Sneaking Suspicion (Sour), OK, 5% ABV, 16oz | 7.5 Citrus, pine and tropical fruit with a juicy finish. 9% ABV, 100 IBU EAST END Northern Heights (Barrel Age), PA 9% ABV 12oz | 7 YUENGLING Lager, PA. 4.5% ABV, 16oz | 5.5 FAT HEAD’S BONE HEAD RED IMPERIAL IPA 12oz | 7.5 MILLER LITE, Milwaukee, WI. 5% ABV, 16oz | 5 Hopped -up to the max, deep ruby in color, and an almost pungent piney aroma. Malts bone-up their magic 9.4% ABV, 90 IBU HARD CIDER/MEAD ARSENAL CIDERHOUSE, Pittsburgh, PA 9oz Pour FAT HEAD’S HAZY EIGHT Imperial Hazy IPA 12oz | 7.5 PICKET Bone Dry Apple, 8.5% ABV | 9 * M ango, pineapple, grapefruit and orange, mild bitterness. 8% ABV. ARCHABALD ADO, 8.5% ABV | 9 * 70 IBU. KELLY’S CONCORD GRAPE, 8.5% ABV | 9 * FAT HEAD’S GROOVY JUICE HAZY IPA 16oz | 7 LAUREL HIGHLANDS MEADERY, Iriwn, PA 9oz Pour Juicy, hoppy, big tropical notes, soft body. -
Carlsberg Uk Partners with Brooklyn Brewery on Exclusive Distribution of Craft Beer Portfolio
News Release 12 September 2016 CARLSBERG UK PARTNERS WITH BROOKLYN BREWERY ON EXCLUSIVE DISTRIBUTION OF CRAFT BEER PORTFOLIO Carlsberg UK is partnering with Brooklyn Brewery to handle the exclusive distribution of the Brooklyn Brewery beer portfolio in the UK, following agreement to transfer distribution rights from James Clay effective 30 December 2016. Brooklyn Brewery is an independent brewer whose mission is to brew flavourful beers that reflect and enrich the life, traditions and culture of creative communities worldwide. Its beer range stretches across a wide selection of quality, innovative and seasonal beers including Brooklyn Lager, Brooklyn Scorcher IPA, Brooklyn Summer Ale, Brooklyn East IPA and Brooklyn Sorachi Ace, each imported from New York and overseen by iconic Brewmaster, Garrett Oliver. The Brooklyn Brewery beer range will complement Carlsberg UK’s existing premium beer and cider portfolio which includes craft cider Bad Apple, Danish style pilsner Carlsberg Export, Italian lager Poretti, Belgium ale Grimbergen, Spanish lagers Mahou and San Miguel, and Sweden’s Backyard Brewery range including Shed Head, Bee 17 and Lawnmower. In the Free Trade Carlsberg UK will manage the Brooklyn Brewery portfolio through its newly- launched brand and sales division, House of Beers. House of Beers is dedicated to world, craft and speciality beers and ciders, and provides specialist support to customers operating premium pubs, bars and restaurants in major cities across the UK, including central London. House of Beers’ team of brand ambassadors will drive the continued growth of the Brooklyn Brewery portfolio in the Free Trade through unique events, range advice and staff training. Liam Newton, vice president of marketing for Carlsberg UK, adds: “Brooklyn Brewery is at the forefront of the craft beer revolution, brewing quality beers that drinkers seek out and enjoy. -
Efficient Yeast Management
Efficient Yeast Management Deniz Bilge, VLB Berlin CBC Portland 2015 1 Why is „good“ yeast management necessary? What are the possible consequences of “bad” yeast management? • Decrease in fermentation speed → capacity problems • Differences in the final attenuation degree determined in the lab and the attenuation degree of the final product → economics, product “safety” • Longer maturation times → diacetyl reduction • Slow pH drop → contamination, non-biological stability, filtrability • Beer aroma profile changes → concentration ratio of HA to esters changes in favour of HA • Foam stability decreases • Turbidity problems → “invisible haze” caused by Glycogen excretion • “Autolysis taste” → excretion of e.g. fatty acids • Less formation of reductones → bad flavour stability Deniz Bilge, VLB Berlin CBC Portland 2015 2 Yeast Management Pure Culture Propagation Pitching Yeast- Management Fermentation Cropping Treatment Deniz Bilge, VLB Berlin CBC Portland 2015 3 Ways of Yeast in a Brewery Laboratory culture Propagation Beer Pitching Aeration Wort Pretreatment Main fermentation Post Yeast storage fermentation Sieving Deposits Acidification Yeast Aeration treatment Harvested yeast Beer recovery Excess yeast Beer recovery Waste yeast Deniz Bilge, VLB Berlin CBC Portland 2015 4 YEAST PROPAGATION PRINCIPLES of HANSEN’S propagation 1883 Emil Christian Hansen from Denmark first managed it to propagate yeast cultures. He isolated a single yeast cell and multiplied it step by step. This way of propagation was improved until today and it is possible -
August 13, 2011 Olin Park | Madison, WI 25Years of Great Taste
August 13, 2011 Olin Park | Madison, WI 25years of Great Taste MEMORIES FOR SALE! Be sure to pick up your copy of the limited edition full-color book, The Great Taste of the Midwest: Celebrating 25 Years, while you’re here today. You’ll love reliving each and every year of the festi- val in pictures, stories, stats, and more. Books are available TODAY at the festival souve- nir sales tent, and near the front gate. They will be available online, sometime after the festival, at the Madison Homebrewers and Tasters Guild website, http://mhtg.org. WelcOMe frOM the PresIdent elcome to the Great taste of the midwest! this year we are celebrating our 25th year, making this the second longest running beer festival in the country! in celebration of our silver anniversary, we are releasing the Great taste of the midwest: celebrating 25 Years, a book that chronicles the creation of the festival in 1987W and how it has changed since. the book is available for $25 at the merchandise tent, and will also be available by the front gate both before and after the event. in the forward to the book, Bill rogers, our festival chairman, talks about the parallel growth of the craft beer industry and our festival, which has allowed us to grow to hosting 124 breweries this year, an awesome statistic in that they all come from the midwest. we are also coming close to maxing out the capacity of the real ale tent with around 70 cask-conditioned beers! someone recently asked me if i felt that the event comes off by the seat of our pants, because sometimes during our planning meetings it feels that way. -
The Citie Calls for Beere: the Introduction of Hops and the Foundation of Industrial Brewing in Early Modern London
BREWERY The Journal is © 2013 HISTORY The Brewery History Society Brewery History (2013) 150, 6-15 THE CITIE CALLS FOR BEERE: THE INTRODUCTION OF HOPS AND THE FOUNDATION OF INDUSTRIAL BREWING IN EARLY MODERN LONDON KRISTEN D. BURTON But now they say, Beer beares it away; how this additive allowed brewers to gain more capital, The more is the pity, if Right might prevaile: invest in larger equipment, and construct permanent, For with this same Beer, came up Heresie here; industrial brewing centers.4 The resilience of beer made The old Catholique Drink is a Pot of good Ale.1 beer brewers wealthier and allowed them greater social John Taylor, 1653 prestige than ale brewers ever experienced. Due to the use of hops, the beer trade in London quickly supplant- ed the ale trade and resulted in a more sophisticated, The cleric William Harrison’s 1577 record of commercialized business. Though London was not the Elizabethan England includes candid comments on the first location for the arrival of hops in the British Isles, important place hopped beer had in English society.2 it did grow into a commercial center for brewers who Beer was a drink consumed by members of all social became the primary exporters of beer in Europe by the stations, and Harrison notes that it was the preferred seventeenth century. beverage of the elite. Compared to the favorable presen- tation of beer, un-hopped ale appears in Harrison’s Growth in the commercial trade of hopped beer origi- account as an undesired brew, described only as an ‘old nally occurred during the late thirteenth and early and sick men’s drink,’ whose force could not match the fourteenth centuries in northwestern Europe, but the strength or continuance of hopped beer.3 These brief active use of brewing with hops first appeared on the comments, documented nearly two centuries after the European continent as early as the ninth century. -
Cost of Goods Sold Manual
Brewers Association Cost of Goods Sold Manual ® table of contents acknowledgments . 3 section three . 15 introduction . 4 Counting Inventory . 15 section one . 5 Periodic Inventory Systems . 16 Material costs . 5 Perpetual Inventory Systems . 18 Labor . 5 Potential Issues in Accounting for Inventory and COGS . 18 Overhead . 6 Addressing Issues . 19 Excise taxes . 7 Conclusion . 19 section two . 8 glossary . 20 Brewpubs/Multiple Brewpubs Under 5,000 Barrels of Production . .9 appendix a . 22 Production Microbrewery With 0–1,000 Barrels of Production . .10 appendix b . 24 Production Microbrewery With 1,000–15,000 Barrels of appendix c.1 . 34 Production . .10 appendix c.2 . 35 Production Regional Brewery With 15,000–50,000 Barrels of appendix d . 36 Production . .11 Production Regional Brewery With Over 50,000 Barrels of Production . .12 Taproom/Tasting Room Activities . .12 Cost Allocation Methodology Expanded . .13 Photos © Getty Images and Brewers Association Best Practice Look for highlighted text throughout the manual that indicates a best practice when working with cost of goods sold. 2 BrewersAssociation.org acknowledgments The project began with a survey of craft breweries to learn about how Cost of Goods Sold is currently understood and how COGS are being applied in day-to-day business. You’ll find many of the results of that survey in Appendix B. Thank you to the following breweries that offered their insight by answering the survey. 3rd Wave Brewing Co. CRUX Fermentation Project Great Divide Brewing Company Midnight Sun Brewing Co. Sky High Brewing 903 Brewers Denver Beer Company Hell ‘n Blazes Brewing Company Modern Times Beer Skyland Ale Works Allagash Brewing Company Deschutes Brewery Hi-Fi Brewing Co. -
Billings Brew Trail
BILLINGS BREW TRAIL MONTANA’S ONLY WALKABLE BREWERY TRAIL is located in the heart of downtown Billings. This self- guided tour is made up of six breweries, two distilleries and one cider house, all within easy walking distance. Take this 1.5-mile brewery route and enjoy historic sites along the way. Thirsty Street at the Garage 2123 1st Ave N, B Thirsty Street at the Garage is home to the Thirsty Street Brewing Co. main brewing operations, where Don’t Drink & Drive N 20th St we brew and package our craft beer. Offerings Please drink responsibly. Visit Billings is not responsible include a variety of 16 styles from light to dark-colored ales,N 22nd hoppy St ales, gluten reduced ales, and sours. The for actions taken by individuals using this tour. Garage is a great live music venue too-hosting local and touring acts on the weekends. 1st Ave N Montana Brewing Co. Last Chance Pub 113 N 28th St & Cider Mill N 24th St 1 2305 Montana Ave Your last stop is at Montana Brewing N 23rd St Company. If you’re hungry, enjoy ARE GRAPESN 26th St MORE YOUR SPEED? Find delicious wines located When you are ready for 0.2 MILES - 4 MIN. some dinner and try Custer’sN Broadway Last throughout Billings at YellowstoneN 25thCellars St and Winery, Levity a change of taste, Last Stout for dessert. They’re open late, Bar and City Vineyard. Chance has you covered so no rush when you’re here. with ciders made in house 1st Ave N along with an outstanding menu of locally sourced 2nd Ave N 2 Park Two Garage artisan food.