An introduction to microbrewing
Download as DOCX, PDF2 likes973 views
The document discusses the rise of microbreweries in the United States, highlighting their evolution from a niche market to a prevalent industry with over 500 microbreweries today. It details the homebrewing process, emphasizing the importance of sanitization and proper fermentation techniques. The document also explores the experimentation possibilities in brewing, encouraging new brewers to develop their unique creations.
An introduction to microbrewing
- 1. Click HERE for more information on microbrewing<br />Introduction to Microbrews<br />With their varying flavor intensities and alcohol contents, microbrews are here because beer distributors noticed a market demand and took a gamble on imports like Corona in the 70s. This type of flavorful beer sold to a limited yet very enthusiastic crowd.<br />Beer manufacturers create what sells, therefore they didn't believe there would be a significant maket with those types of beers. Consumer studies and sales showed that the biggest part of theAmerican audiences enjoyed watery brew.<br />Then, out of nowhere, microbrews popped up after the first successful brew, Samuel Adams, fought with import distributors to try and convince them that a flavorful American beer would sell. Now,we have more microbrews than ever before with more coming out each and every day.<br />Microbrews really hit when distributors really believed that at least some people would buy them.On the other hand, home brewers and brewpubs had legal wars. In 1968, home brewing was legalized and home brewers now had the support and assistance of supply and advice stores.<br />Until 1983, brewpubs were illegal in all states. Late in 1983, California first began to allow brewpubs to brew and distribute their brands of beer on site. These charming, yet small batch breweries experienced high sales, especially in restaurants.<br />Around a century ago, the United States had more than 2,000 breweries making many different styles and variations. By the 80's, there were only 40 brewing companies that offered a brand of American Pilsner. <br />Today, there are over 500 microbreweries and brewpubs in the United States. Over the past few years, brewpubs have been popping up all over th e place, even in bars that used to only carry the top beers.<br />Process Of Homebrewing Microbrews<br />The normal batch of homebrewed beer is five gallons in volume, which is enough for 2 cases, or 48 12 ounce bottle of beer. The typical homebrewed beer is produced by boiling water, malt extract and hops together in a large kettle and then cooling the resulting wort and adding yeast for fermenting. Experienced homebrewers will make their own extract from crushed malt barley by a more complicated process of mashing the grain in boiling hot water. <br />With both cases, the wort is boiled for 15 min to an hour, to help remove some impurities, dissolve the character of the hops, then break down some of the sugar. The wort is then cooled down to a pitching temperature.<br />The cooled wort is then poured into the primary fermenter in a manner of aggression, as to aerate the wort. Sufficient oxygen is also necessary for the yeast's growth stage. The yeast is then putinto the wort. <br />The primary fermentation will take place in a large food bucket or carboy. Sometimes it is left open but often stoppered with the carbon dioxide gas that's produced by venting through a fermentation lock. <br />The process of making microbrews takes a lot of time indeed, although you can take the necessary short cuts once you learn more about how the process works. If this is your first time brewing, you should always use common sense and know what you are doing.<br />One of the best things about making your own homebrews is the fact that you can experiment with ingredients and brew your own creations. You can brew almost anything, providing you have the right type of equipment - which can easily be found.<br />Methods Of Microbrewing<br />The first thing you'll need to do when brewing is to sanitize everything that will come in contact with your unfermented beer. It will take time for the sanitizer to do its job, so don't rush things. <br />Next, you'll need to rinse everything to remove any remaining sanitizer. Any remaining sanitizer can kill of your yeast if you don't rinse things well. Add 3 1/2 gallons of water to your fermenter then seal it with the fermenter's lid or a rubber stopper. This should be done as soon as you can before you begin to cook the wort.<br />Cooking<br />Add 2 gallons of cold water to the pot and bring it to a boil. Once the water has started to boil, add your malt syrup or extract kit. Always watch your pot boil and never leave it. Stir it well, until the extract has dissolved. <br />Boiling over can create a mess and cause you to loose precious ingredients. Malt doesn't boil like water, as it comes to a boil the liquid will expand and foam over the top. Stir constantly and keep a close watch to avoid boiling over.<br />Add a few tablespoons of your boiling wort to 1 cup of cool water in a santized container, making sure the temperature isn't too high. Next, add your yeast packet and cover the container with a saucer or lid. <br />Pitching yeast<br />After the wort has finished boiling, allow the mixture time to cool to 70 - 80 degrees then pitch the yeast into your fermenter, which you already have filled to 2/3 of the desired final level with cold water. <br />These are the basic steps for brewing your own microbrews. You'll also have to siphon, bottle, then pour your brew. The final steps aren't that difficult, although they do require a certain level of precision. If this is your first time brewing, you should watch someone experienced first.<br />With microbrewing, there are many different methods, including fruit. Fruit is unlike other types of microbrews, as the method introduces fruit into the equation and makes for a very unique - yet interesting taste.<br />When brewing your own beers, you can use any method you prefer. Some are harder than others, although a little bit of time is all you need to become a pro. Once you have been brewing for a while, you'll be able to brew even the most exotic of microbrews – all it takes is time and dedication.<br />Click HERE for more information on microbrewing<br />