“What we know is a drop, what we don’t know is an ocean.” – Isaac Newton
Brewing beer by yourself will smarten you up: A variety of different processes and ingredients require coordination, a pursuit of perfection and, in the end, even a lot of patience. And, by the way, don’t forget passion – because you can taste it!
Covering all the little details of the brewing process would go beyond the constraints of this knowledge-base. Yet, we’d like to give you a little insight into the most important steps on the way to a delicious beer. If you wan’t to know it all, you’ll have to heat up the kettles yourself.
Beer is over 90% water. Hardness grade, alkalinity, pH values are just some of the important and adjustable figures to fit the beer style that is currently brewed.
Different temperature rests will put the enzymes within the malt to work and therewith release the sugar that is later needed in fermentation to feed the yeast.
After about 90 minutes of mashing, it is time to seperate the malt from the liquid. This is done inside a lauter tun which is equipped with a special sieve floorplate. The seperated sweet malty liquid is called “wort”.
It’s time for hops! The wort is brought to a boil for around 60 minutes and hops are added early for bittering or later in the boil for aroma. Besides, hops will cure the beer.
After the boil the wort is chilled down to fermentation temperature and the yeast is added to start converting the sugar to alcohol and CO². This process partly happens in pressurized tanks to bind the gas in the liquid so we get a good sparkly beer.
Besides a lot of work and passion, good beer needs one very important thing: Time. The fresh and young beer is stored at cool temperatures for up to 6 weeks to let the remaining yeast and hops particles settle and give the aromas time to unfold.