PR IX

So, mit diesem Artikel sollte meine kleine Serie über Bier eigentlich erledigt sein. Vielleicht sollte ich ja hauptberuflich schreiben?
Ist besser als in einer Brauerei zu schuften… So könnte ich gemütlich ausschlafen, ein bißchen tippen, eine kleine Pause oder zwei einlegen, nochmal ein bißchen tippen – und Millionen verdienen!
Hach, was wäre die Welt langweilig ohne Tagträumereien…

Ohne weitere Worte zu verlieren:

How to brew beers with a consistent taste

Comparing batches of beer is a rather difficult task as so many variables exist: color, alcohol content, carbonization, sweetness, bitterness, differences in malts and hops from year to year, and so on.
So how do most breweries always manage to come up with consistent quality beers?

Well, unfortunately brewers are not sitting around tasting beer half of the day. Instead, the work comprises a lot of analyses to make sure the beer always tastes the same: every batch of malt has to be tested for protein content, starch content, solubility of the starch, enzyme activity, pH and malt color.

While working in the brewhouse the brewers make sure the wort has exactly the same amount of sugars as required by recipe, and that the alpha acid from the hop has been properly isomerized (made soluble) to get the desired bitterness. When all criteria are met the wort will be chilled to a temperature suitable for the specific yeast strain – just a couple of degrees off, and the resulting beer might be ready for the drain.

As the yeast then ferments the sugars and develops CO2 and alcohol, the green (young) beer has to be tested frequently to make sure the yeast doesn’t eat up all the sugars – otherwise the beer would have no „body“ to it. At the same time the brewers have to keep an eye on the carbonization: too much, and all you’ll get will be foam in your glass; too low, and the beer tastes „flat“ – all of that (and a little bit more), while monitoring the temperature and evaluating the flavor development and the elimination of unwanted off-flavors at the same time.

When the beer is done fermenting it has to be filtered and bottled. During these processes it is imperative to keep an eye on temperature and pressure. Any deviation from established parameters could result in either over- or under-carbonization with above mentioned results.
Another parameter that has to be closely monitored is the oxygen content in the beer: any amount of it will lead to oxidation of flavor compounds and thus alter the flavor of the beer.

Despite all the measuring and tasting during beer production, not all the batches will taste absolutely the same. There are just too many variables to be taken into consideration. To ensure a consistent quality the brewer, similar to a whisky maker for example, will have to taste several batches of beer and blend them carefully together – a process that requires years of experience and a trained palate (and puts the fun in the job!).

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