Fermentation

50 Shades of Beer

Brooke Loeffler · May 3, 2019 ·

50 Shades of…Beer

When handed a glass of beer, first look, then taste. Let your eyes drink it in before your taste buds. Taking a moment to experience the colorful visual appeal will enhance the experience. Let us explore the science behind the art of beer color.

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The Color of Chemistry

The beer color spectrum contains a wide variety that range from pale yellow to jet black.

North Slope Chiller infographic showing 50 shades of beer in the beer color spectrum

Color and appearance have a huge influence on which beer selection is the most appealing to various consumers. So how are all these colors produced?

There are many different factors that can influence the overall color and clarity of a brew. Some of these factors include:

yeast strain
filtration
aging time
pH level
oxygen level
hops variety
wort chilling
specialty ingredients

The factors that have the biggest impact on color variation are the chemical reactions that occur during the malting process.

There are 2 types of chemical reactions that affect final brew color:

The Maillard Reaction

The Maillard Reaction is a chemical process between amino acids and sugars that gives browned foods their specific flavor. Searing steak and toasting bread are examples of food experiencing the Maillard Reaction. Roasting grains during the malting process affects the darkness of the malt, darkness of the beer, overall taste, and aroma.

Caramelization

Caramelization is a chemical reaction that involves the browning of sugars and can occur during boiling in the malting process. The longer the boil, the darker the color of the finished beer. This process can produce sweet and buttery flavors and aromas.

Measuring Color

Through the ages categorizing beer colors has changed and become much more scientific and precise. Previous color measuring methods, such as the Lovibond scale, compared beer to pre-set color samples. However, this method relied too much on the visual appearance of beer and could be compromised by human error such as color blindness. Brewers now have a much more precise method for measuring the wide range of subtle color options for beers, known as the SRM.

What is SRM?

The Standard Reference Method is the finished beer and malt color measurement system adopted by the American Society of Brewing Chemists (ASBC) since 1950. This method uses a spectrophotometer to measure the absorption of a specific wavelength of light through 1 cm of beer. Other brewing agencies such as the European Brewing Convention have also converted to measuring light absorption as well.

Let North Slope Chillers help you perfect your brew across the whole spectrum. Portable fermentation chillers from North Slope Chillers can keep your ingredients and equipment at optimal temperatures throughout the brewing process with very little effort.

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The Rise of Craft and Microbreweries

Adam Jacobs · Apr 10, 2019 ·

Visit any large city in the United States today, and you’ll discover an ever-increasing amount of craft and microbreweries. Microbreweries and craft breweries are similar in almost every way, with a few exceptions.

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The American Brewers Association says microbreweries are allowed to make only 15,000 barrels of beer (460,000 gallons) per year and must sell 75 percent of its inventory outside of its brewery location. Craft breweries can’t produce more than 2 million gallons of beer per year. In addition, craft beers must be made with 50 percent malt and are independently owned.

It’s easy to mix the two up. One thing they do have in common is that many craft and microbreweries begin with people creating new beer concoctions in their own homes, known as homebrewing.

Homemade beer was, at one point, more American than baseball. When they were not establishing new countries and fighting oppressive powers, George Washington, Thomas Jefferson and James Madison were home brewers.

George Washington Beer — George Washington’s homemade beer recipe, written in his journal.

At that time, beer was consumed more than water. According to the American Homebrewers Association, “Beer has long been a beverage brewed as a source of potable water in areas with disease- and famine-stricken resources, as was the case in some instances in America.”

Revolutionary War-era brews were not flavorful, nor did they provide a “buzz”. These early American beers were often referred to as “soft” or “weak” due to their low alcohol content, but were popular enough that they led to the creation of craft and microbreweries, which populated many American cities until Prohibition began in 1920.

They virtually disappeared until the 1980s, when craft and microbreweries began making a comeback. During that decade, a new community of craft brewers started expanding out of their garage homebrewing hobby into commercial opportunities, giving Americans back the tradition of flavored ales and lagers. It was a revolution in its own right.

Since then, craft brewing has exploded into its own industry in the United States, with California, Colorado, Washington and Oregon boasting the most craft breweries. Compared to just eight craft brewers in 1980, there were more than 6,000 in 2018. Frankenmuth Brewery, a craft brewery based in Michigan and the oldest operating craft brewery in America, claims most Americans live no farther than 10 miles from a craft brewery. The culture of small, independent breweries has become something that drinkers can connect to, and participate in.

Craft and microbrews today are rich in flavor and are considered an art. These artisan brews contrast greatly with what some beer critics call “buzz beers,” such as Budweiser or Miller Light, which people drink more for the buzz they get instead of deep flavor. Whether you prefer sour ales or a rich lager or a stout IPA, there’s something for all beer drinkers so long as craft and microbreweries continue to thrive.

Craft Brews: What Determines Alcohol Content?

Adam Jacobs · Apr 4, 2019 ·

How much alcohol is in the last beer you drank? Do you know how to determine the amount of alcohol, and why it’s in your brew? Read on to find out.

Craft brewing is an incredibly diverse industry. Brewers have a touch of artistry at how they craft their beers, with fermentation times, yeasts and temperatures varying to get the precise flavor desired. All of these things have an impact on alcohol content, which is one of the most important aspects of craft brewing.

Alcohol content in beer begins with a specific key ingredient: fermenting yeast. Rachel Bell, Director of Operations for Kiitos Brewing says the process of creating alcohol in beer was discovered thousands of years ago.

“Alcohol only really exists because of fermentation,” she said. Fermenting yeast extracts sugars from grains, creating alcohol. The type of yeast and method of fermentation will result in varying alcohol levels.

“If you leave some sweet liquid outside long enough, wild microorganisms will find it and you’ll see it start to bubble slightly,” Bell said. “Some beers are even made this way via ‘wild fermentation.’”

Juilia Herz, a writer for craftbeer.com, says wild fermentation is a result of spontaneous fermentation, “an age-old practice, first by accident and then by intention, that truly puts Mother Nature at the helm of brewing magic. This type of fermentation takes place when ales are fermented with wild yeasts—from an open window, for instance, or already residing in a barrel—rather than cultivated ones”

Any kind of fermentation using the right yeast will result in alcohol.

“This yeast has been carefully bred and developed into a huge variety of strains over thousands of years, and much larger amounts are added to commercial beers than one would find wild in nature,” Bell said. “Otherwise it would be impossible to get consistent flavor or amount of alcohol.”

Saccharomyces cerevisiae, a specific species of yeast that has been in use by brewers for thousands of years.

Temperature is critical to yeast fermentation. Different yeasts will result in different temperatures needed to achieve ideal alcohol content. Thus the key to controlling alcohol content is dialing in your process cooling and knowing your yeasts. Bell explained that most yeasts “are typically more active in slightly warmer temperatures, but not always. Lager yeasts (which are a different species) prefer very cold temperatures, but they take much longer to finish the fermentation chilling process.”

But not all yeasts need to be cooled down, Bell says.

“Different temperatures can also impact what flavorful by products the yeast will give off. Esters, which are a different type of alcohol, give the beer an additional fruity flavor and are typically activated at higher fermentation temperatures.”

If you want total control over alcohol levels in your beer, you’ll need to master your yeast and the temperature it best ferments at.

Lager vs. Ale

Emma Pollock · Apr 2, 2019 ·

Around the world there are various styles of brilliantly crafted beers. From popular crisp lagers to heavy roasted stout there is a beer for just about everyone.

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Beer is comprised of four main ingredients: water, yeast, malt and hops. It seems so simple!

So, how do breweries create such unique flavors? The answer is in the fermentation process, specifically the temperature. Monitoring temperature and responding appropriately to shifts throughout the brew cycle make or break delicious and unique craft beers.

When it comes to beer, there are two main categories – ales and lagers.

Lager

Process cooling plays an essential part in brewing both ale and lager. Lagers have a lower fermentation temperature. Lagers are brewed with bottom fermenting yeast. Bottom fermenting yeast strains work effectively at lower temperatures typically around 41°F–50°F. The lower temperature causes the yeast to work less vigorously and create carbon dioxide more slowly. This process allows for hop flavors to slip in, leaving lagers with the common “crisp” finish. Another unique characteristic about lager brewing is it is finished with a chilled storage.. To make the perfect lager, it is crucial for breweries to store lagers at the perfect chilled temperature.

Pale lager is the most widely consumed and commercially available type of beer. However, lagers can be pale, amber, or dark colored. The only factor that makes a lager, a lager, is the fermentation process.

Popular lager brands are: Miller, Stella Artois, Bud Light, Corona, and Heineken.

Ale

Ales are all about the hops! And, Ales cover a very wide spectrum. Ales have a higher fermentation temperature and are brewed with ale yeast. Typically top fermenting yeasts work best in the general range of 60°F–78°F. This warmer temperature allows sweet, full bodied, and fruity flavors to be infused in ales. The peppery finish of a French saison, or the fruity esters of German wheat beers are results of finding the perfect fermentation chilling methods to control temperature.

There are many varieties of ales including bitters, milds, abbey ales, pale ales and IPAs. Although these unique ales have very distinct characteristics, they are all typically fuller-bodied with nuances of fruit and spice as well as a pleasantly hoppy finish.

Ales are often thought of as darker than lagers ranging from rich gold colors to reddish amber tones, but they can also have lighter colors. The fermenting process at higher temperatures gives these beers very distinct fruity tones, acidity and pleasantly bitter seasoning. Along with these flavors, ales can also be brewed with rich coffee and chocolate flavors. To put it in simple words, ales are more assertive than lagers.

Popular ale brands are: Guiness and Blue Moon

Easy Temperature Control

Whether you’re looking for a light, crisp lager, or a flavorful stout, there is a beer out there for you! Hundreds of home breweries are popping up all across the country thanks to new technology that makes home brewing easier than ever. North Slope Chillers take the hard work out of temperature control; no matter what type of brew you’re crafting, we’ve got you covered! Give us a call at (866) 826-2993, and we’ll help you find the best product for your brewing needs.

Temperature Maintenance During the Beer Fermentation Process

NSC Admin · Nov 28, 2017 ·

Ancient Brewing Meets Modern Technology

Brewing is an ancient art that dates back thousands of years and is well-documented in most major civilizations throughout history. In modern times, technology has made this tradition less of an art, and more of a science. With the invention of the steam engine, thermometers, and other technology advancements, most beer brewing was done on a very small scale and was very inconsistent, and included adverse flavors. Recipes varied by region of the world, families, ingredients, and climate. Brewing had become an art that was perfected through generations using archaic techniques that only experience from trial and error could hone. Methods and temperature control throughout the fermentation chilling process created a beer that is much different from the commonly consumed ales in the United States today.

Modern brewing has undergone its own revolution as the popularity and demand for small batch brews has grown. Microbreweries and home breweries have increased by over 40% in the last several years, with more than 1.4 million barrels of brew (1% of total U.S. production) coming from home brewers by 2017. Micro brewing is an ever-growing popular hobby that can be fairly easy to get into. The increasing availability and decreasing cost of process cooling equipment has enabled brewers to return to the roots of fermenting beer, but with a modern flare.

Fermentation Temperature Control

Regardless of the time or era beer was made in, fermentation was always the key to success. Fermentation is the process by which yeast turns the glucose in wort to ethyl alcohol and carbon dioxide gas. This is what gives beer its alcohol content and carbonation. The fermentation time varies depending on temperature, type of yeast used (dry or liquid) and whether you are producing a lager or beer. Beer takes about 1-3 days to ferment when dry yeast is used and approximately 8-14 days to ferment when liquid yeast is used. Because lagers ferment at a cooler temperature, the fermentation process takes 2 weeks or more.

An important factor to keep in mind during the brewing process is temperature . Ideal beer fermentation temperature is between 68 and 72° F. Lager requires lower temperatures, between 45 and 55°F. Fermenting above these ideal temperature ranges will result in the production of extremely fruity-flavored esters and harsh-flavored fusel alcohols.If the temperature gets too high, fermentation may stop altogether. Keeping your ale or lager within the ideal temperature range is important but can be difficult. Even when ambient temperatures are in the correct range, heat generated during the fermentation can warm a 5 gallon batch of beer 10-15°F.

How to Keep Your Brew Cool

Historically, most beers were brewed during cooler months and stored in cellars or caves to maintain proper temperatures. Today, however, there are several steps that can be taken to help keep your brew at the correct temperature year-round.

Evaporation

You can use the cooling power of evaporation to your advantage by wrapping your carboy in a damp beach towel and placing it in a basin or tub filled with an inch or two of water. The towel will wick water from the basin and keep your brew cool as the water evaporates. This method may not be as effective in humid conditions, but the evaporation can be helped along with an electric fan kept pointed toward the carboy.

Air Conditioning

Another simple method of keeping your brew cool is to place your carboy
directly in front of an air conditioning vent. This will allow your brew to receive the initial cool blast of air before it circulates through your home. Ideally, this means you won’t have to crank down the temperature too low.

Ice

Some craft brewers recommend placing your carboy in a basin filled with water and adding 1-2 ice packs or frozen water bottles. The packs or water bottles should be replaced twice a day to keep your brew properly cool.

North Slope Chillers and Brewing

If you’re looking to produce a high-quality brewed beverage, it’s important that you choose a temperature control method that doesn’t involve a lot of guess work. Portable chillers are an effective option that will keep your brew at precisely the correct temperature with very little effort. This advanced water chiller requires only a power connection and is easy to set up and relocate. If you’re serious about quality brewing, consider adding a North Slope Chiller to brewing setup.

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50 Shades of Beer

50 Shades of…Beer