Category: Brewing Science
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Beer stone, formed from oxalates and calcium found in malt, can cause health issues like inflammation, kidney stones, and nutrient deficiency when consumed. The hard deposit can taint beer’s taste and appearance, harbor contaminating microorganisms and damage brewing equipment. Oxalate, derived from malt during brewing, couples with calcium when the beer’s concentration, pH, and temperature…
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I woke up today and thought, “I want to brew something crazy.” One of the weirdest things I could think to brew with is squid ink. As someone who lives in the US, squid ink does not make a regular appearance on any menus I’m familiar with. What better style to pair a briny, umami-laden…
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Hordeins in Barley and Wheat Image Credit: (ResearchGate, 2019) In this continuation of The Ultimate Guide to Proteins in Beer Brewing, we expand on what we learned about proline and move onto hordeins, which are the main storage proteins in barley. Why did we learn about proline before this? Because hordeins contain A LOT of…
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I hear about proteins and how important they are to beer making all the time, yet my deepest understanding has always been protein’s role in clarity. I had no idea how important it actually is for nearly all aspects of malting, mashing and fermentation! Let’s dive in together and learn something new. This is a…
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I’ve been fortunate enough to receive consistent feedback about the clarity of my beers. I routinely see “brilliantly clear” on my BJCP scoresheets. Just to paint a picture, I recently kegged a Saison (pictured above) that underwent a 36-hour fermentation and, in under 7 days, it showcased an impressive clarity. Many have inquired about the…
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Butter. Amazing on food, not so much in beer. Get ready for a ride! Here we go: Acetolactate Decarboxylase (ALDC) is an enzyme that plays a crucial role in the brewing process, specifically in the reduction of diacetyl levels in beer. Diacetyl is a flavor compound that can give off-flavors and aromas to beer, resembling butter or butterscotch. In fact,…
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The pH level of the wort, the liquid extracted from the mashing process, can significantly influence the final flavor profile of the beer. Recent research and brewing practices have shown that acidifying wort post-boil can make hop flavors more pronounced and bright. This article delves into the science behind this technique and its implications for…
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Brewing is as much an art as it is a science. As craft brewers and homebrewing enthusiasts delve deeper into the intricacies of the brewing process, the importance of various stages and techniques becomes a topic of debate. Among these, the use of acid and protein rests has garnered significant attention. But how necessary are…
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Ever been looking forward to cracking the fermenter open, checking your gravity and tasting the progress of the brew only to be thwarted by unexpected flavors or mysterious re-fermentations? We’ve been there, and we’ve got some thrilling insights for you. Let’s unravel the ALDC and its role in keeping our brews pristine and delightful! Diacetyl:…
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Are you measuring the pH in your beer? If not, you’ll probably start after reading this! pH in brewing is critical to at least five aspects of making good beer: Enzymatic activity: When mashing, the main goal is to create the conditions needed for different enzymes to convert starches into maltose, other sugars, flavor compounds,…
