Beer 101

I originally posted this blog on Lauries’s Daily Veggie, but I thought it was worth a repost since I’m about to cook up another homebrew.

OK, so you’re asking yourself, Why is there a blog about beer on DailyVeggie? Interesting question indeed, but if you think about it, the two are very closely related. After all, beer is a completely natural beverage; all of its ingredients are from the earth. My goal is to show you the ins and outs of brewing your own beer, from the ingredients to the equipment, so you know what you’re drinking and from where it comes. But first we must start with the basics.

Part 1 – A Closer Look

Beer has been around forever…literally. The ancient Chinese began brewing beer over 9000 years ago. Yes, nine thousand years! So it’s really no wonder that there are now numerous styles and variations of beer. Each one is brewed in its own special way, and understanding the nuances of each style is key to enjoying it fully. So let’s take a look.

What is beer?

Beer is made in two stages. In the first stage, various ingredients, such as malted barley, are combined and boiled to make a sugary liquid called “wort.” The wort ultimately gives the beer its color and flavor.

Mmmm, wort boiling on the stove!

In the second stage, yeast is added to the wort in a fermentation process. Over time the yeast breaks down the sugar and creates a byproduct that is alcohol.

Ales vs. Lagers – what’s the difference?

Beer comes in two different forms: Ales and Lagers.

Ales are fermented at a higher temperature (between 64 and 70 degrees). The higher temperature causes the yeast to produce elevated levels of ester compounds which are byproducts of the fermentation process. These compounds remain in the beer and give it a “fruity” aroma and taste that is common in ales. Ales are typified as being “bold, rounded, and complex.” Different types of ales include IPA, Amber ales, Stouts, and Hefeweissen, all of which have a distinct taste.

Lagers, on the other hand, are fermented at a lower temperature (between 52 and 58 degrees). The lower temperature inhibits the yeast from producing as high a level of ester compounds. The result is a beer that is “crisp and clean.” Lagers are easier to produce and therefore consistently outsell their ale counterpart. Miller, Budweiser, and Coors are popular (and cheap!) American Lagers. There are also Pilsner’s, Bocks, and others.

Knowing where your beer comes from is not only informative but also fun! In part 2 (to be released soon), we will look at how you can easily brew your own beer…stay tuned!

Photo credits:  http://www.warsawtraveltours.com/zdjecia/beer.jpg, http://joshmadison.com/article/making-homemade-beer/