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Beermaking
A Guide to Beermaking
There are many different kinds of beers brewed around the world but the actual process of beermaking is much the same for any kind of beer and has remained the same for centuries! Let’s take a quick look at the beermaking process:
1. The first ingredient of any beer is a grain. This can be, for example, barley or wheat although a range of grains can be used in the beermaking process. The first stage of the process here is to allow the grain to become malted by letting it germinate.
2. Only the grain has malted it is then dried. At this stage the starch of the grain will have started to turn into sugar and the grain may also be roasted - this will play a part in the type and colour of the end product.
3. Next, the husks of the grain are separated and the grain itself is crushed. Water is then added to it - this stage is often called ‘mashing’ - and the liquid will gradually be separated from the grain debris. The sugar content of the grain will now start the fermentation process. In general terms dark beers (such as real ales) will be fermented at higher temperatures than lagers.
4. The liquid that is left after the mashing process is often referred to as ‘wort’. This liquid is now placed in new containers and hops (and any other relevant ingredients) will be added before the mixture is boiled. The liquid is left to settle and is cooled.
5. The next stage will see the liquid ferment which usually means the addition of yeast which takes the grain sugars and turns them into alcohol. At this stage the beer is often called green beer - generally it will be left for a while (in either containers or bottles) to ‘condition’ before it can be drunk.
Nowadays many people like to make their own beer at home which can be easily done with a beermaking kit - but do remember to follow the instructions carefully as beermaking is an art!