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BEER SCHOOL 2013

BEER SCHOOL 2013. Morgan Sieg, Craft Brand Manager msieg@hoffmanbeverage.com. CLASS OUTLINE. DAY 1: Beer Basics February 6 DAY 2: Wheat February 13 DAY 3: Hoppy February 20 DAY 4: Dark February 27 DAY 5: Test March 6. DAY 1: BEER BASICS. Ingredients Brewing Lager vs. Ale

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BEER SCHOOL 2013

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  1. BEER SCHOOL 2013 Morgan Sieg, Craft Brand Manager msieg@hoffmanbeverage.com

  2. CLASS OUTLINE • DAY 1: Beer Basics • February 6 • DAY 2: Wheat • February 13 • DAY 3: Hoppy • February 20 • DAY 4: Dark • February 27 • DAY 5: Test • March 6

  3. DAY 1: BEER BASICS • Ingredients • Brewing • Lager vs. Ale • Tasting Beer David Alaba, FC Bayern Munich

  4. FUN FACT GERMAN “PROST” RULES: When you clink glasses, you must look someone in the eye, or you will have 7 years of bad s-e-x!

  5. BEER INGREDIENTS 1. Water 2. Malt 3. Hops 4. Yeast • Etc. 1 2 3 4

  6. WATER • Beer is mostly water, so of course it matters! • Water used for brewing is called “liquor” • Not flavorless • MINERAL • METALLIC WATER CAN BE BETTER FOR CERTAIN STYLES • Limestone – Carbonate – Dark Beers • Dublin or Munich • Gypsum – Calcium SULFATE – Pale Ale • England • No Minerals – Pilsner Lager • Czech

  7. MALT+ Barley that has been sprouted and kilned dry during Malting. • TYPES: Dozens of types of malt are used • GLUTEN-FREE: • Use Cereal Instead • Rice, Corn, Sorghum • Hard (Alcoholic) Cider is naturally gluten-free • GIVES BEER: 1. COLOR: Super-Pale to Espresso-Black 2. FLAVOR: Bready, Malty, Nutty, Caramel, Toffee, Toasty, Roasty, Chocolate, Coffee, etc. 3. ABV % • More Malt = Higher ABV

  8. HOPS Papery, cone-like flowers of a climbing bine • CANNABIACEAE FAMILY • VARIETY • 100+ kinds • Differ slightly in aroma and flavor • Big differences between growing areas What hops contribute to beer: • AROMA • Floral, Herbal, Spicy, Grassy, Citrus, Pine, Dank Skunky Weed? • FLAVOR • Bitter Counterpart to Sweet Malt • IBU: International Bitterness Unit • PRESERVATIVE • IPA – Shipping from England to India

  9. YEAST Single-celled fungus that turn sugars into ethyl alcohol and CO2 during fermentation Yeast + Sugar = Crunk Juice + Bubbles + Esters • FLAVOR/AROMA • Wide Range – Fruity, Veggie, Clove, Banana, Band-Aid, Farts, Butter, etc. • 100s of STRAINS: Hefe, Lager, Ale, etc. • ESTER: Often fragrant compound formed by the reaction between an acid and an alcohol/phenol with the elimination of water • DIACETYL is a BUTTERY flavoredcompound produced by yeast • Bacterial Contamination • Dirty Draft Lines • Rushed Fermentation • BAD YEAST – mutated or stressed • RECYCLABLE: Yeast can be used again or stored for later

  10. WHAT ELSE? • SECRET INGREDIENTS Fruit, Spices, Exotic Sugar, Chile Peppers, Honey, Pumpkin, Smoked Malt, etc. • MORE MANIPULATIONS Time, Temperature, Technique • Temp Ex: Aroma can significantly change with just a few degrees difference during fermentation • Time Ex: Dogfish Head 60, 90, 120 Min IPA • Minutes it is boiled and hops are added

  11. QUESTIONS?

  12. DAY 1: BEER BASICS • Ingredients • Brewing • Ale vs. Lager • Tasting Beer

  13. BREWING BREWS…BRO. • Malt • Mill • Mash/Lauter • Boil/Whirlpool • Ferment • Condition • Package

  14. MALTING MALT = barley soaked in water and cooked • Barley (cereal grain) is soaked in water and tricked into sprouting • Cooked/Kilned/Roasted • Cook Longer = Darker Malt • Most breweries do not do their own malting, they buy it ready to MILL

  15. MILLING VIDEO http://www.youtube.com/watch?v=0G_mhsev7-c

  16. MILLING Malt is put into a MILL to crack the kernels into small pieces and release the GRIST • GRIST: white, floury starch in malt • Sent from MILL to MASH TUN to begin Mashing process

  17. MASHING/LAUTERING VIDEO http://www.youtube.com/watch?v=C6y9DhwcAfM

  18. MASHING A cooking process that uses enzymes in malt to convert starches into fermentable sugars • Mash = Grist + Hot Water • Hot Porridge with a Bready Aroma • Mixed in the MASH TUN • Varying times and temperatures • Mash  Concentrated Sweet Wort + Husks • Consistency of a light syrup • Mash is pumped into LAUTER TUN

  19. LAUTER/RUNOFF The process of extracting sugar and separating from husks 1. Mash is pumped into a LAUTER TUN 2. Sugary WORT is extracted and sent to BREW KETTLE 3. Mash is SPARGED to extract more sugar 4. Barley Husks are set aside • LAUTER TUN = Sieve • WORT – goes to brew kettle • GRAINS – don’t make it through sieve and called “Spent Grain” • WORT = sugar-rich liquid that is run off into the brew kettle • SPARGING is just a fancy word for spraying water on the mash • Extracts more sugar, and sends to brew kettle • FUN FACT • Spent Grain usually picked up by a local farmer for livestock

  20. BOILING VIDEO http://www.youtube.com/watch?v=9orZYMJLg0s

  21. BOILING Wort runs off into BREW KETTLE where it is mixed with hot water and HOPS • Boiling water sterilizes sugary wort • HOPS = Bitterness and Flavor • Time: ~1hour • Varying Ex: Dogfish 60-90-120 Minute

  22. WHIRLPOOL http://www.youtube.com/watch?v=izBH-7sRIZQ

  23. WHIRLPOOL Clear wort is quickly cooled while hops and protein are separated out • Centripetal force separates excess protein and spent hops while cooling • Not all breweries have a WHIRLPOOL • Strainer to get out protein and hops • Clear wort is then sent to meet yeast in FERMENTER

  24. FERMENTATION VIDEO http://www.youtube.com/watch?v=B0vkxuwzk8Q

  25. FERMENTATION The magic happens in the FERMENTER. Conversion of sugars into ethyl alcohol and CO2, through the action of YEAST (Sugar + Yeast = Crunk Juice + Fizzy Bubbles) • TIME: varies – days to weeks to a year • TEMP: varying per style • Ale – Hot • Lager – Cold • DRY HOP: add hops to FERMENTER • Adds to aroma, not bitterness

  26. CONDITIONING VIDEO http://www.youtube.com/watch?v=6Ir1Bs84WFk

  27. CONDITIONING Beer is carbonated in BRIGHT TANKS, while awaiting kegging or bottling • TIME: 2-4 weeks, several months, several years • Filtered vs. Unfiltered • Filtered: beer is run through filtering screens • Yeast present? NO • Bright and Clear • Unfiltered: don’t run it through screens (duh.) • Yeast present? YES • Hazy and Cloudy • Bottle/Cask Conditioning • Sugar or Yeast added to bottle (Homebrewing) • Comes straight off of FERMENTER

  28. BOTTLING VIDEO http://www.youtube.com/watch?v=qTrILl29YdI

  29. PACKAGING • Bottling • Kegging • Cask or Bottle-Conditioned

  30. QUESTIONS?

  31. DAY 1: BEER BASICS • Ingredients • Brewing • Ale vs. Lager • Tasting Beer

  32. LAGER VS. ALE 2 MAIN STYLES OF BEER • Differences: • TEMPERATURE of Fermentation • Lager – Cold • Ale – Warm • YEAST • Lager – Bottom • Ale – Top

  33. LAGER • Lager Yeast • Bottom-Fermenting • Works at the BOTTOM of the Fermenter • Cold Temperatures • 4 Main Styles of Lagers: 1. Pale – Boho/Czech Pilsner, German Pilsener, Export 2. Amber – Oktoberfest, Märzen, Vienna, American Amber 3. Dark – Munich Dunkel, Schwarzbier 4. Bock – Heller/Maibock, Bock (Dark), Doppelbock Most mass produced American beers are LAGERS

  34. ALE • Ale Yeast • Top-Fermenting • Works at SURFACE/TOP of the Fermenter • Warm Temperatures • Many Styles of Ales: • Red/Amber/Brown • Pale, Bitter, IPA • Porter, Stout • Imperial – Stout, IPA • Barleywine • Belgian – Saison, Dubbel,Trippel, Sour

  35. HYBRID/MIXED • Porter • Most Porters – Ale • Baltic Porter – Lager • Hefeweizen • American – Hybrid • German – Ale • Other Hybrids: • KÖLSCH • ALE yeast • Fermented COLD • Fruit/Vegetable Beer • Smoked Beer • Beers without Yeast • Some Aged Beers

  36. QUESTIONS?

  37. DAY 1: BEER BASICS • Ingredients • Brewing • Ale vs. Lager • Tasting Beer

  38. TASTING BEER(NOTES ARE OPTIONAL) • Drinking in Order • Color / IBU / ABV • Aroma • Appearance • DRINKIN’ • Glassware

  39. AROMA The many different scents coming out of the liquid • SMELLS: • Malts – bready, nutty, caramel or cocoa, espresso • Hops – floral, herbal, spicy • Yeast – fruity or spicy

  40. APPEARANCE What does it look like? • COLOR: • Measured in SRM • Malt gives color: from pale straw to inky black • CLARITY: • Filtered: clear, opaque • Unfiltered: hazy, cloudy • HEAD: • tight, creamy, long lasting, quick to vanish

  41. GUZZLE GUZZLE • FIRST SIP: drink up! • Carbonation • MOUTHFEEL: texture • full, dry, heavy, oily, creamy, astringent, crisp, clean • TASTE: flavors • Bitter? Sweet? Balanced? • Fruity, Malty, Nutty, etc. • FINISH: as flavors fade • clean, smooth, dry, bitter • alcohol – warming, masked

  42. GLASSWARE HELPS PRESENT BEER AT ITS BEST

  43. LAGERS • Fermentation Temperature: COLD • Yeast: BOTTOM-Fermenting • Examples: • Pilsner: Lagunitas Pils • Märzen: Gordon Biersch Märzen • Schwarzbier: New Belgium 1554

  44. LAGUNITAS PILS • Lagunitas Brewing – Petaluma, CA • Style: Bohemian/Czech-Style Pils • ABV: 6.2% // IBU: 30 – 45 • Availability: 1/2BBL & 4/6-12oz, Year Round • Aroma: earthy, grassy, some hop spice • Appearance • Color: Pale Straw, Light Gold • Clarity: Clear, Opaque • Head: Dense, White, Rich • Taste • Body/Mouthfeel: light, crisp, dry • Flavor: Sweet malt, hints of caramel, Saaz hops • Alcohol: Higher than most Pilsners, still not • Aftertaste: slightly warming, clean, some bitterness

  45. GORDON BIERSCH MÄRZEN • Gordon Biersch – San Jose, CA // VA Beach, VA • Style: Märzen/Oktoberfest • ABV: 5.8% // IBU: 18 • Availability: 4/6-12oz, Year-Round • Aroma: bready, biscuity, low hop • Appearance • Color: amber, slight mahogany • Clarity: clear, opaque • Head: moderate, tan • Taste • Body/Mouthfeel: medium, low carb, smooth • Flavor: sweet roasted malt, low/no hops • Alcohol: low/low-medium • Aftertaste: caramel malt

  46. NEW BELGIUM 1554 • New Belgium – Fort Collins, CO • Style: Dark Lager/Schwarzbier • ABV: 5.6% ABV // IBU: 21 • Availability: 1/2BBL & 4/6-12oz, Year Round • Aroma: herbal, coffee, chocolate, toffee • Appearance – looks like a Coke • Color: mahogany, dark, almost black • Clarity: brilliant/clear • Head: think, creamy, tan • Taste • Body/Mouthfeel: light to medium, • Flavor: dry, bitter chocolate, roasty/toasty, sweet • Alcohol: not too heavy and boozey • Aftertaste: lingering fruit acidity, finishes dry, chalky

  47. ALES • Fermentation Temperature: WARM • Yeast: TOP-Fermenting • Examples: • Golden Ale: O’Connor Green Can • Amber Ale: New Belgium Fat Tire • India Pale Ale: Heavy Seas Loose Cannon

  48. O’CONNOR GREEN CAN • O’Connor – Norfolk, VA • Style: Golden Ale • ABV: 5% // IBU: 16 • Availability: 1/6BBL, 1/2BBL, 4/6-12oz, Year Round • Aroma: very faint, grassy, citrus/floral • Appearance • Color: pale/light straw, golden yellow • Clarity: clear/brilliant • Head: small, white head, light lacing • Taste • Body/Mouthfeel: light, crisp, sessionable • Flavor: hay, low/no hops, well-balanced • Alcohol: low • Aftertaste: dry, crisp, clean, light

  49. NEW BELGIUM FAT TIRE • New Belgium – Fort Collins, CO • Style: Amber Ale • ABV: 5.2% // IBU: 18.5 • Availability: 1/2BBL,1/6BBL,4/6-12,2/12-12, Year Round • Aroma: sweet, biscuity, caramel, subtle green apple • Appearance • Color: amber, bright • Clarity: clear/brilliant • Head: off-white, leaves white lacing • Taste • Body/Mouthfeel: Medium, Carbonation • Flavor: toasty malt, sweetness, hop flash, balanced • Alcohol: masked by balance and sweet malts • Aftertaste: clean, sweet, light finish

  50. HEAVY SEAS LOOSE CANNON • Heavy Seas (Clipper City) – Baltimore, MD • Style: IPA • ABV: 7.25% ABV // IBU: 55 • Availability: 1/2BBL, 1/6BBL, 4/6-12oz, Year Round • Aroma: grapefruit, herbs, pine, floral • Appearance • Color: burnished gold, vibrant orange • Clarity: clear/brilliant • Head: creamy, frothy light tan • Taste • Body/Mouthfeel: creamy, light/med, good carb • Flavor: bitter, hoppy, but balanced with malts • Alcohol: kinda boozey, eh? • Aftertaste: malts close out the end, finishes crisp and less bitter

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