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128-426: James Watney (18 December 1800 16 March 1884) was an English brewer and landowner who resided at Haling Park , Croydon , and Beddington , Surrey. He was born to Daniel Watney (1771–1831) of Mitcham , Surrey and Mary Galpin (1771–1830), daughter of James Galpin (died 1789) of Mitcham , Surrey. He was the grandson of John Watney (1747–1814) and great-grandson of Daniel Watney (1705–1780) of Wimbledon , Surrey who

256-403: A base malt —that is, as the malt constituting the majority of the grist —in many styles of beer. Typically, English pale malts are kilned at 95–105 °C. Color ASBC 2-3/ EBC 5–7. Diastatic power (DP) 45  °Lintner . Mild malt is often used as the base malt for mild ale , and is similar in color to pale malt. Mild malt is kilned at slightly higher temperatures than pale malt to provide

384-594: A "mash tun" – an insulated brewing vessel with a false bottom . The end product of mashing is called a "mash". Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose . A mash rest from 49–55 °C (120–131 °F) activates various proteases , which break down proteins that might otherwise cause

512-633: A base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsner malt. ASBC 3-4/EBC 7–10, DP 50 °Lintner. Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and Märzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty", although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10–15, DP 40 °Lintner. Rauchmalz

640-416: A clear product. The quantity of high-mass proteins can be reduced during the mash by making use of a protease rest. In Britain, preferred brewers' grains are often obtained from winter harvests and grown in low-nitrogen soil; in central Europe, no special changes are made for the grain-growing conditions and multi-step decoction mashing is favored instead. Distillers, by contrast, are not as constrained by

768-674: A cool temperature, the preservative nature will decrease. Brewing is the sole major commercial use of hops. Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide , and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of yeast used to make beer are Saccharomyces cerevisiae , known as ale yeast, and Saccharomyces pastorianus , known as lager yeast; Brettanomyces ferments lambics , and Torulaspora delbrueckii ferments Bavarian weissbier . Before

896-408: A cooling medium which can be cooled to below the freezing point , which allows a finer control over the wort-out temperature, and also enables cooling to around 10 °C (50 °F). After cooling, oxygen is often dissolved into the wort to revitalize the yeast and aid its reproduction. While boiling, it is useful to recover some of the energy used to boil the wort. On its way out of the brewery,

1024-425: A degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation . The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination , and then drying the partially germinated grain in

1152-500: A desired color, sometimes as a substitute for caramel colour . Due to its high kilning temperature, it contains no enzymes. ASBC 500-600/EBC >1300. Crystal malts, or caramel malts are prepared separately from pale malts. They are high-nitrogen malts that are wetted and roasted in a rotating drum before kilning. They produce strongly sweet toffee -like flavors and are sufficiently converted that they can be steeped without mashing to extract their flavor. Crystal malts are available in

1280-478: A diverse range of British beer recipes. ASBC 50-70/EBC 100–140; amber malt has no diastatic power. Stout malt is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to better convert the large quantities of dark malts and unmalted grain used in stouts. In practice, however, most stout recipes make use of pale malt for its much greater availability. ASBC 2-3/EBC 4–6, DP 60–70 °Lintner. Brown malt

1408-488: A domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries . During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture , and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of

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1536-408: A feature used to drive the spent grain out of the vessel. The mash filter is a plate-and-frame filter. The empty frames contain the mash, including the spent grains, and have a capacity of around one hectoliter. The plates contain a support structure for the filter cloth. The plates, frames, and filter cloths are arranged in a carrier frame like so: frame, cloth, plate, cloth, with plates at each end of

1664-573: A feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients . Steps in the brewing process include malting , milling , mashing , lautering , boiling , fermenting , conditioning , filtering , and packaging . There are three main fermentation methods: warm , cool and spontaneous . Fermentation may take place in an open or closed fermenting vessel;

1792-500: A fine powder such as diatomaceous earth (also called kieselguhr), which is added to the beer to form a filtration bed which allows liquid to pass, but holds onto suspended particles such as yeast. Filters range from rough filters that remove much of the yeast and any solids (e.g., hops, grain particles) left in the beer, to filters tight enough to strain colour and body from the beer. Filtration ratings are divided into rough, fine, and sterile. Rough filtration leaves some cloudiness in

1920-404: A grain is that grain's Nitrogen ratio; that is, the amount of soluble Nitrogen (or protein) in a grain vs. the total amount of Nitrogen (or protein). This number is also referred to as the "Kolbach Index" and a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing. Maltsters use the length of the acrospire vs. the length of

2048-452: A grain relates to the mass fraction of the grain that is made up of protein , and is usually expressed as a percentage ; this fraction is further refined by distinguishing what fraction of the protein is water-soluble , also usually expressed as a percentage; 40% is typical for most beermaking grains. Generally, brewers favor lower-nitrogen grains, while distillers favor high-nitrogen grains. In most beermaking, an average nitrogen content in

2176-405: A kiln. Malting grain produces enzymes that will allow conversion from starches in the grain into fermentable sugars during the mash process. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which

2304-403: A less hazy product. Some beers undergo an additional fermentation in the bottle giving natural carbonation. This may be a second and/or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar or wort or both may be added in a process known as priming. The resulting fermentation generates CO 2 that is trapped in

2432-501: A less neutral, rounder flavor generally described as "nutty". ASBC 3/EBC 6. Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter ; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions from a modern amber malt). Amber malt has a bitter flavor that mellows on aging, and can be quite intensely flavored. In addition to its use in porter, it also appears in

2560-474: A means of adding fermentable sugars to a beer cheaply, due to the ready availability and low price of the grains. Maize is also the base grain in chicha and some cauim , as well as Bourbon whiskey and Tennessee Whiskey ; while rice is the base grain of happoshu and various mostly Asian fermented beverages often referred to as "rice wines" such as sake and makgeolli ; maize is also used as an ingredient in some Belgian beers such as Rodenbach to lighten

2688-570: A mission chapel in Croydon and another at Horsell in Surrey after moving to nearby Woking in 1893. The Horsell chapel, opened in 1900, became Horsell Evangelical Church. He was also uncle to John Watney who was secretary to the Mercers Company for many years. Brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which

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2816-470: A particular purpose, such as brewing beers with a high abv. Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts

2944-471: A partner in name only. He finally retired in 1858 and the firm became known as James Watney & Co. James Watney then kept the management almost entirely to himself until his death, at well over eighty years, in 1884. After his death in 1884, Watney & Co Ltd became a private limited company in 1885. In 1898, it acquired Messrs. Combe Delafield and Co. and Messrs. Reid and Co., and was thereafter known as Messrs. Watney Combe & Reid . James Watney

3072-465: A range of colors, with darker-colored crystal malts kilned at higher temperatures producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelize during kilning and become unfermentable. Hence, adding crystal malt increases the final sweetness of a beer. They contain no enzymes. ASBC 50-165/EBC 90–320; the typical British crystal malt used in pale ale and bitter is around ASBC 70–80. Standard distiller's malt or pot still malt

3200-559: A rich, grainy flavor to beer and is used in many stouts, especially Guinness stout; it also improves head formation and retention. Torrefied barley is barley kernels that have been heated until they pop like popcorn . Beer brewed in the German Hefeweizen style relies heavily on malted wheat as a grain. Under the Reinheitsgebot , wheat was treated separately from barley, as it was the more expensive grain. Torrefied wheat

3328-591: A secondary fermentation may also occur in the cask or bottle . There are several additional brewing methods , such as Burtonisation , double dropping , and Yorkshire Square , as well as post-fermentation treatment such as filtering , and barrel-ageing . Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including China , ancient Egypt , and Mesopotamia brewed beer. Descriptions of various beer recipes can be found in cuneiform (the oldest known writing) from ancient Mesopotamia . In Mesopotamia

3456-417: A section of them. Filtering stabilises the flavour of beer, holding it at a point acceptable to the brewer, and preventing further development from the yeast, which under poor conditions can release negative components and flavours. Filtering also removes haze, clearing the beer, and so giving it a "polished shine and brilliance". Beer with a clear appearance has been commercially desirable for brewers since

3584-455: A small amount of malted barley ), and single malt Scotch exclusively uses malted barley. Each particular ingredient has its own flavor that contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion. The nitrogen content of

3712-402: A solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers . Examples of clarifying agents include isinglass , obtained from swim bladders of fish; Irish moss , a seaweed; kappa carrageenan , from

3840-748: A starch source, such as malted barley , able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring, such as hops , to offset the sweetness of the malt. A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, these often being termed adjuncts , especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet , sorghum , and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The most common starch source

3968-543: A very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly. There are three main fermentation methods, warm , cool , and wild or spontaneous . Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle . Brewing yeasts are traditionally classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting");

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4096-404: Is barley ) in water and fermenting the resulting sweet liquid with yeast . It may be done in a brewery by a commercial brewer, at home by a homebrewer , or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt , China , and Mesopotamia , brewed beer. Since the nineteenth century

4224-466: Is a German malt that is prepared by being dried over an open flame rather than via kiln. The grain has a smoky aroma and is an essential ingredient in Bamberg Rauchbier . Acid malt , also known as acidulated malt, whose grains contain lactic acid , can be used as a continental analog to Burtonization . Acid malt lowers the mash pH and provides a rounder, fuller character to the beer, enhancing

4352-422: Is a darker form of pale malt, and is used typically in brown ale as well as in porter and stout. Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex chocolate and cocoa flavours, it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes. ASBC 450-500/EBC 1100–1300. Black malt, also called patent malt or black patent malt ,

4480-438: Is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide; the conditioning tank will be then sealed so that the carbon dioxide is dissolved into the beer producing a lively "condition" or level of carbonation. The kräusening method may also be used to condition bottled beer. Lagers are stored at cellar temperature or below for 1–6 months while still on

4608-460: Is also used in some interpretations of the Kölsch style. ASBC 1-2/EBC 3–4, DP 60 °Lintner. Pale malt is the basis of pale ale and bitter , and the precursor in production of most other British beer malts. Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production . It can be used as

4736-503: Is barley malt that has been kilned to the point of carbonizing , around 200 °C. The term "patent malt" comes from its invention in England in 1817, late enough that the inventor of the process for its manufacture, Daniel Wheeler, was awarded a patent . Black malt provides the colour and some of the flavour in black porter, contributing an acrid, ashy undertone to the taste. In small quantities, black malt can also be used to darken beer to

4864-467: Is called saccharification which occurs between the temperatures 60–70 °C (140–158 °F). The result of the mashing process is a sugar-rich liquid or "wort" , which is then strained through the bottom of the mash tun in a process known as lautering . Prior to lautering, the mash temperature may be raised to about 75–78 °C (167–172 °F) (known as a mashout) to free up more starch and reduce mash viscosity. Additional water may be sprinkled on

4992-429: Is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize (often mixed with rye or wheat and

5120-399: Is conducted so that it is even and intense – a continuous "rolling boil". The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate. At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool". Copper is the traditional material for

5248-470: Is cooled in open vats (called " coolships "), where the yeasts and microbiota present in the brewery (such as Brettanomyces ) are allowed to settle to create a spontaneous fermentation, and are then conditioned or matured in oak barrels for typically one to three years. After an initial or primary fermentation, beer is conditioned , matured or aged, in one of several ways, which can take from 2 to 4 weeks, several months, or several years, depending on

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5376-401: Is fully distributed through the beer while it is fermenting, and both equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished. By no means do all top-cropping yeasts demonstrate this behaviour, but it features strongly in many English yeasts that may also exhibit chain forming (the failure of budded cells to break from the mother cell), which

5504-402: Is generally ahistorical. When peat is used in large amounts for beer making, the resulting beer tends to have a very strong earthy and smoky flavor that most mainstream beer drinkers would find irregular. Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen ; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as

5632-713: Is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients . Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well suited to making stout , such as Guinness ; while Pilsen has soft water well suited to making pale lager , such as Pilsner Urquell . The waters of Burton in England contain gypsum , which benefits making pale ale to such

5760-580: Is important not only in the sparging stage of brewing (in which water is washed over the mashed barley grains to form the wort ) but also as a rich source of amylase , a digestive enzyme that facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and rye , and, less frequently, maize (corn) and sorghum) may be used. In recent years, a few brewers have produced gluten-free beer made with sorghum with no barley malt for people who cannot digest gluten -containing grains like wheat, barley, and rye. Hops are

5888-513: Is in the technical sense different from true flocculation. The most common top-cropping brewer's yeast, Saccharomyces cerevisiae , is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time; brewing yeast strains act slower, but tend to tolerate higher alcohol concentrations (normally 12–15% abv

6016-426: Is kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours. When kilning is complete, the grains are now termed malt , and they will be milled or crushed to break apart the kernels and expose the cotyledon , which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing. Mashing converts

6144-571: Is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warm-fermented beers, which are usually termed ale , are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition or mature them for several months. When a beer has been brewed using a cool fermentation of around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F), then stored (or lagered) for typically several weeks (or months) at temperatures close to freezing point, it

6272-443: Is pumped into the heat exchanger, and goes through every other gap between the plates. The cooling medium, usually water from a cold liquor tank , goes through the other gaps. The ridges in the plates ensure turbulent flow. A good heat exchanger can drop 95 °C (203 °F) wort to 20 °C (68 °F) while warming the cooling medium from about 10 °C (50 °F) to 80 °C (176 °F). The last few plates often use

6400-499: Is quite light and low in nitrogen compared to beer malts, these malts usually require a nitrogen of below 1.45%. These malts are used in the production of whiskey /whisky and generally originate from northern Scotland. Peated malt is distiller's malt that has been smoked over burning peat , which imparts the aroma and flavor characteristics of Islay whisky and some Irish whiskey . Recently, some brewers have also included peated malt in interpretations of Scotch ales , although this

6528-420: Is recorded. Before the thirteenth century, beer was flavoured with plants such as yarrow , wild rosemary , and bog myrtle , and other ingredients such as juniper berries , aniseed and ginger , which would be combined into a mixture known as gruit and used as hops are now used; between the thirteenth and the sixteenth century, during which hops took over as the dominant flavouring, beer flavoured with gruit

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6656-414: Is termed a " lager ". During the lagering or storage phase several flavour components developed during fermentation dissipate, resulting in a "cleaner" flavour. Though it is the slow, cool fermentation and cold conditioning (or lagering) that defines the character of lager, the main technical difference is with the yeast generally used, which is Saccharomyces pastorianus . Technical differences include

6784-489: Is the lightest-colored generally available malt, and also carries a strong, sweet malt flavor. Usually a pale lager's grain bill consists entirely of this malt, which has enough enzymatic power to be used as a base malt. The commercial desirability of light-colored beers has also led to some British brewers adopting Pilsner malt (sometimes described simply as "lager malt" in Britain) in creating golden ales . In Germany, Pilsner malt

6912-876: Is the maximum, though under special treatment some ethanol-tolerant strains can be coaxed up to around 20%). Modern quantitative genomics has revealed the complexity of Saccharomyces species to the extent that yeasts involved in beer and wine production commonly involve hybrids of so-called pure species. As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both Saccharomyces cerevisiae and complex hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii . Three notable ales, Chimay , Orval and Westmalle , are fermented with these hybrid strains, which are identical to wine yeasts from Switzerland. In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F), while

7040-422: Is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate. After conditioning for a week to several months, the beer may be filtered and force carbonated for bottling, or fined in the cask . Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn , sorghum , rye or wheat), known as

7168-620: Is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cone's apex can be simply flushed out of a port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top-fermenting yeasts very easy. The open tops of

7296-505: Is used in British brewing to increase the size and retention of a head in beer. Generally it is used as an enhancer rather than for its flavor. Belgian witbier and Lambic make heavy use of raw wheat in their grist . It provides the distinctive taste and clouded appearance in a witbier and the more complex carbohydrates needed for the wild yeast and bacteria that make a lambic. Until the general availability of torrefied wheat, wheat flour

7424-447: Is used to cool the wort in a heat exchanger, the water is significantly warmed. In an efficient brewery, cold water is passed through the heat exchanger at a rate set to maximize the water's temperature upon exiting. This now-hot water is then stored in a hot water tank. Fermentation takes place in fermentation vessels which come in various forms, from enormous cylindroconical vessels, through open stone vessels, to wooden vats. After

7552-409: Is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavours, bitterness and aroma compounds through isomerization , stopping of enzymatic processes, precipitation of proteins, and concentration of the wort. Finally, the vapours produced during the boil volatilise off-flavours , including dimethyl sulfide precursors. The boil

7680-439: The brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley . Most beer is fermented with a brewer's yeast and flavoured with hops . Less widely used starch sources include millet , sorghum and cassava . Secondary sources ( adjuncts ), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add

7808-441: The starch in the grain into sugars, typically maltose to create a malty liquid called wort . There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F), and takes place in

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7936-399: The yeast . This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and pH variances also affect the sugar composition of the resulting wort. Lautering is

8064-413: The "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake , and soy sauce . Technically, wine, cider and mead are not brewed but rather vinified , as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down

8192-591: The Northern Hemisphere as base materials for beers suitable for people with Celiac disease . Sorghum produces a dark, hazy beer. However, sorghum malt is difficult to prepare and rarely commercially available outside certain African countries. Millet is an ingredient in chhaang and pomba , and both grains together are used in oshikundu . In the US, rice and maize (corn) are often used by commercial breweries as

8320-432: The ability of lager yeast to metabolize melibiose , and the tendency to settle at the bottom of the fermenter (though ale yeasts can also become bottom settling by selection); though these technical differences are not considered by scientists to be influential in the character or flavour of the finished beer, brewers feel otherwise - sometimes cultivating their own yeast strains which may suit their brewing equipment or for

8448-437: The activity of brewer's yeast over less desirable microorganisms; and they aid in "head retention", the length of time that the foam on top of the beer (the beer head ) will last. The preservative in hops comes from the lupulin glands which contain soft resins with alpha and beta acids. Though much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at

8576-417: The air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date. In Mesopotamia,

8704-453: The amount of protein in their mash as the non-volatile nature of proteins means that none is included in the final distilled product. Therefore, distillers seek out higher-nitrogen grains to ensure a more efficiently made product. Higher-protein grains generally have more diastatic power. Diastatic power (DP), also called the "diastatic activity" or "enzymatic power", is a property of malts (grains that have begun to germinate ) that refers to

8832-580: The beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. A mash rest at 60 °C (140 °F) activates β- glucanase , which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in

8960-438: The beer, but it is noticeably clearer than unfiltered beer. Fine filtration removes almost all cloudiness. Sterile filtration removes almost all microorganisms. Mash ingredients A typical primary mash ingredient is grain that has been malted . Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former

9088-492: The body. Maize was originally introduced into the brewing of American lagers because of the high protein content of the six-row barley; adding maize, which is high in sugar but low in protein, helped thin out the body of the resulting beer. Increased amounts of maize use over time led to the development of the American pale lager style. Maize is generally not malted (although it is in some whiskey recipes) but instead introduced into

9216-435: The boiling vessel for two main reasons: firstly because copper transfers heat quickly and evenly; secondly because the bubbles produced during boiling, which could act as an insulator against the heat, do not cling to the surface of copper, so the wort is heated in a consistent manner. The simplest boil kettles are direct-fired, with a burner underneath. These can produce a vigorous and favourable boil, but are also apt to scorch

9344-402: The bottle, remaining in solution and providing natural carbonation. Bottle-conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank, or filtered and then reseeded with yeast. Cask ale (or cask-conditioned beer) is unfiltered , unpasteurised beer that is conditioned by a secondary fermentation in a metal, plastic or wooden cask. It is dispensed from

9472-470: The brew kettle, larger breweries use a separate tank, and design will differ, with tank floors either flat, sloped, conical or with a cup in the centre. The principle in all is that by swirling the wort the centripetal force will push the trub into a cone at the centre of the bottom of the tank, where it can be easily removed. A hopback is a traditional additional chamber that acts as a sieve or filter by using whole hops to clear debris (or " trub ") from

9600-500: The brewer's craft was the only profession which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi , who covered the production of beer, Siris , who was used in a metonymic way to refer to beer, and Siduri , who covered the enjoyment of beer. In pre-industrial times, and in developing countries, women are frequently the main brewers. As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in

9728-437: The brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris (also known as " trub ") that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavours and harmful compounds such as acetaldehyde . Kräusening (pronounced KROY -zen-ing ) is a conditioning method in which fermenting wort

9856-434: The brewing process. Malting is the process where barley grain is made ready for brewing. Malting is broken down into three steps in order to help to release the starches in the barley. First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours. During germination , the grain is spread out on the floor of the germination room for around 5 days. The final part of malting

9984-456: The cask by being either poured from a tap by gravity, or pumped up from a cellar via a beer engine (hand pump). Sometimes a cask breather is used to keep the beer fresh by allowing carbon dioxide to replace oxygen as the beer is drawn off the cask. Until 2018, the Campaign for Real Ale (CAMRA) defined real ale as beer "served without the use of extraneous carbon dioxide ", which would disallow

10112-403: The cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank. When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank. Conditioning of the beer

10240-403: The development of glass vessels for storing and drinking beer, along with the commercial success of pale lager , which - due to the lagering process in which haze and particles settle to the bottom of the tank and so the beer " drops bright " (clears) - has a natural bright appearance and shine. There are several forms of filters; they may be in the form of sheets or "candles", or they may be

10368-410: The extent to which starch molecules in the grain consist of simple chains of starch molecules versus branched chains; a fully modified grain contains only simple-chain starch molecules. A grain that is not fully modified requires mashing in multiple steps rather than at simply one temperature as the starches must be de-branched before amylase can work on them. One indicator of the degree of modification of

10496-499: The female flower clusters or seed cones of the hop vine Humulus lupulus , which are used as a flavouring and preservative agent in nearly all beer made today. Hops had been used for medicinal and food flavouring purposes since Roman times; by the 7th century in Carolingian monasteries in what is now Germany, beer was being made with hops, though it isn't until the thirteenth century that widespread cultivation of hops for use in beer

10624-634: The flavor of Pilseners and other light lagers. Lowering the pH also helps prevent beer spoilage through oxidation . Honey malt is an intensely flavored, lightly colored malt. 18–20 °L. Melanoidin malt , a malt like the Belgian Aromatic malt, adds roundness and malt flavor to a beer with a comparably small addition in the grain bill. It also stabilizes the flavor. Unmalted barley kernels are used in mashes for some Irish whiskey. Roast barley are un-malted barley kernels toasted in an oven until almost black. Roast barley is, after base malt, usually

10752-432: The grain to determine when the appropriate degree of modification has been reached before drying or kilning. Conversion is the extent to which starches in the grain have been enzymatically broken down into sugars. A caramel or crystal malt is fully converted before it goes into the mash; most malted grains have little conversion; unmalted grains, meanwhile, have little or no conversion. Unconverted starch becomes sugar during

10880-404: The grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom small enough to hold back the large bits of grist and hulls (the ground or milled cereal). The bed of grist that settles on it is the actual filter. Some lauter tuns have provision for rotating rakes or knives to cut into the bed of grist to maintain good flow. The knives can be turned so they push the grain,

11008-426: The grains of at most 10% is sought; higher protein content, especially the presence of high-mass proteins, causes "chill haze", a cloudy visual quality to the beer. However, this is mostly a cosmetic desire dating from the mass production of glassware for presenting serving beverages; traditional styles such as sahti , saison , and bière de garde , as well as several Belgian styles , make no special effort to create

11136-519: The grains to extract additional sugars (a process known as sparging ). The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. This stage is where many chemical reactions take place, and where important decisions about the flavour, colour, and aroma of the beer are made. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins , and concentrate and sterilize

11264-494: The hopped wort are separated out, usually in a vessel called a "whirlpool" or "settling tank". The whirlpool was devised by Henry Ranulph Hudston while working for the Molson Brewery in 1960 to utilise the so-called tea leaf paradox to force the denser solids known as "trub" (coagulated proteins, vegetable matter from hops) into a cone in the centre of the whirlpool tank. Whirlpool systems vary: smaller breweries tend to use

11392-419: The hops contact the hot wort. While a hopback has a similar filtering effect as a whirlpool, it operates differently: a whirlpool uses centrifugal forces, a hopback uses a layer of whole hops to act as a filter bed. Furthermore, while a whirlpool is useful only for the removal of pelleted hops (as flowers do not tend to separate as easily), in general hopbacks are used only for the removal of whole flower hops (as

11520-400: The last steps of mashing, through the action of alpha and beta amylases. The oldest and most predominant ingredient in brewing is barley , which has been used in beer -making for thousands of years . Modern brewing predominantly uses malted barley for its enzymatic power, but ancient Babylonian recipes indicate that, without the ability to malt grain in a controlled fashion, baked bread

11648-417: The less its diastatic activity. As a consequence, only lightly colored grains can be used as base malts, with Munich malt being the darkest base malt generally available. Diastatic activity can also be provided by diastatic malt extract or by inclusion of separately-prepared brewing enzymes. Diastatic power for a grain is measured in degrees Lintner ( °Lintner or °L, although the latter can conflict with

11776-401: The malt's ability to break down starches into simpler fermentable sugars during the mashing process. Germination produces a number of enzymes , such as amylase , that can convert the starch naturally present in barley and other grains into sugar. The mashing process activates these enzymes by soaking the grain in water at a controlled temperature. In general, the hotter a grain is kilned ,

11904-683: The market with diastatic power of up to 200 °Lintner. Although with the huskless wheat being somewhat difficult to work with, this is usually used in conjunction with barley, or as an addition to add high diastatic power to a mash. In brewing, the color of a grain or product is evaluated by the Standard Reference Method (SRM), Lovibond (°L), American Society of Brewing Chemists (ASBC) or European Brewery Convention (EBC) standards. While SRM and ASBC originate in North America and EBC in Europe, all three systems can be found in use throughout

12032-449: The modern era; after the widespread application of brewing mycology it was discovered that the two separate collecting methods involved two different yeast species that favoured different temperature regimes, namely Saccharomyces cerevisiae in top-cropping at warmer temperatures and Saccharomyces pastorianus in bottom-cropping at cooler temperatures. As brewing methods changed in the 20th century, cylindro-conical fermenting vessels became

12160-401: The most common a plate-style. Water or glycol run in channels in the opposite direction of the wort, causing a rapid drop in temperature. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in very high temperatures, and will start to die in temperatures above 60 °C (140 °F). After the wort goes through the heat exchanger,

12288-450: The most-used grain in stout beers, contributing the majority of the flavor and the characteristic dark-brown color; undertones of chocolate and coffee are common. ASBC 500-600/EBC >1300 or more, no diastatic activity. Black barley is like roast barley except even darker, and may be used in stouts. It has a strong, astringent flavor and contains no enzymes. Flaked barley is unmalted, dried barley rolled into flat flakes. It imparts

12416-508: The norm and the collection of yeast for both Saccharomyces species is done from the bottom of the fermenter. Thus the method of collection no longer implies a species association. There are a few remaining breweries who collect yeast in the top-cropping method, such as Samuel Smiths brewery in Yorkshire, Marstons in Staffordshire and several German hefeweizen producers. For both types, yeast

12544-533: The oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl . A 3900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from barley via bread. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date

12672-445: The particles left by pellets tend to make it through the hopback). The hopback has mainly been substituted in modern breweries by the whirlpool. After the whirlpool, the wort must be brought down to fermentation temperatures 20–26 °C (68–79 °F) before yeast is added. In modern breweries this is achieved through a plate heat exchanger . A plate heat exchanger has sereral ridged plates, which form two separate paths. The wort

12800-455: The process, and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries . More than 133 billion litres (35 billion gallons) are sold per year—producing total global revenues of $ 294.5 billion (£147.7 billion) in 2006. The basic ingredients of beer are water;

12928-483: The process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of 65–71 °C (149–160 °F) is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose , maltose , and glucose which are more fermentable by

13056-627: The role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts, and a few styles such as lambics still use this method today. Emil Christian Hansen , a Danish biochemist employed by the Carlsberg Laboratory , developed pure yeast cultures which were introduced into the Carlsberg brewery in 1883, and pure yeast strains are now the main fermenting source used worldwide. Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as

13184-585: The seaweed kappaphycus ; polyclar (a commercial brand of clarifier); and gelatin . If a beer is marked "suitable for Vegans", it was generally clarified either with seaweed or with artificial agents, although the "Fast Cask" method invented by Marston's in 2009 may provide another method. There are several steps in the brewing process, which may include malting, mashing, lautering, boiling , fermenting , conditioning , filtering , and packaging . The brewing equipment needed to make beer has grown more sophisticated over time, and now covers most aspects of

13312-406: The separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. This is done either in a mash tun outfitted with a false bottom, in a lauter tun, or in a mash filter. Most separation processes have two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging , in which extract which remains with

13440-462: The starches released during the malting stage into sugars that can be fermented. The milled grain is mixed with hot water in a large vessel known as a mash tun . In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides). This "conversion"

13568-429: The steam created during the boil is passed over a coil through which unheated water flows. By adjusting the rate of flow, the output temperature of the water can be controlled. This is also often done using a plate heat exchanger. The water is then stored for later use in the next mash, in equipment cleaning, or wherever necessary. Another common method of energy recovery takes place during the wort cooling. When cold water

13696-421: The structure. Newer mash filters have bladders that can press the liquid out of the grains between spargings. The grain does not act like a filtration medium in a mash filter. After mashing, the beer wort is boiled with hops (and other flavourings if used) in a large tank known as a "copper" or brew kettle – though historically the mash vessel was used and is still in some small breweries. The boiling process

13824-469: The supply of pure cultured yeast to brewers across Europe. This yeast strain was originally classified as Saccharomyces carlsbergensis , a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus . Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation. The wort

13952-425: The symbol °L for Lovibond color); or in Europe by Windisch-Kolbach units (°WK). The two measures are related by A malt with enough power to self-convert has a diastatic power near 35 °Lintner (94 °WK). Until recently, the most active, so-called "hottest", malts currently available were American six-row pale barley malts, which have a diastatic power of up to 160 °Lintner (544 °WK). Wheat malts have begun to appear on

14080-481: The unfermented (or "green") wort , as the whirlpool does, and also to increase hop aroma in the finished beer. It is a chamber between the brewing kettle and wort chiller. Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber. Hopbacks utilizing a sealed chamber facilitate maximum retention of volatile hop aroma compounds that would normally be driven off when

14208-627: The use of a cask breather, a policy which was reversed in April 2018 to allow beer served with the use of cask breathers to meet its definition of real ale. Barrel-ageing ( US: Barrel aging) is the process of ageing beer in wooden barrels to achieve a variety of effects in the final product. Sour beers such as lambics are fully fermented in wood, while other beers are aged in barrels which were previously used for maturing wines or spirits . In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has

14336-559: The use of rye in brewing is considered difficult as rye lacks a hull (like wheat) and contains large quantities of beta-glucans compared to other grains; these long-chain sugars can leach out during a mash, creating a sticky gelatinous gum in the mash tun, and as a result brewing with rye requires a long, thorough beta-glucanase rest. Rye is said to impart a spicy, dry flavor to beer. Sorghum and millet are often used in African brewing. As gluten -free grains, they have gained popularity in

14464-400: The vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers, the risk can be well controlled. Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally. Only

14592-463: The world; degrees Lovibond has fallen out of industry use but has remained in use in homebrewing circles as the easiest to implement without a spectrophotometer . The darkness of grains range from as light as less than 2 SRM/4 EBC for Pilsener malt to as dark as 700 SRM/1600 EBC for black malt and roasted barley. The quality of starches in a grain is variable with the strain of grain used and its growing conditions. "Modification" refers specifically to

14720-400: The wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide , and the product can be called beer for the first time. Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's angle

14848-421: The wort where the flame touches the kettle, causing caramelisation and making cleanup difficult. Most breweries use a steam-fired kettle, which uses steam jackets in the kettle to boil the wort. Breweries usually have a boiling unit either inside or outside of the kettle, usually a tall, thin cylinder with vertical tubes, called a calandria, through which wort is pumped. At the end of the boil, solid particles in

14976-445: The wort. Hops add flavour, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify in a vessel called a "whirlpool", where the more solid particles in the wort are separated out. After the whirlpool, the wort is drawn away from the compacted hop trub, and rapidly cooled via a heat exchanger to a temperature where yeast can be added. A variety of heat exchanger designs are used in breweries, with

15104-419: The yeast used by Brasserie Dupont for saison ferments even higher at 29 to 35 °C (84 to 95 °F). They generally form a foam on the surface of the fermenting beer, which is called barm , as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO 2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting" – though this distinction

15232-427: The yeast. The process of storing, or conditioning, or maturing, or aging a beer at a low temperature for a long period is called "lagering", and while it is associated with lagers, the process may also be done with ales, with the same result – that of cleaning up various chemicals, acids and compounds. During secondary fermentation, most of the remaining yeast will settle to the bottom of the second fermenter, yielding

15360-415: The yeasts classed as top-fermenting are generally used in warm fermentations, where they ferment quickly, and the yeasts classed as bottom-fermenting are used in cooler fermentations where they ferment more slowly. Yeast were termed top or bottom cropping, because the yeast was collected from the top or bottom of the fermenting wort to be reused for the next brew. This terminology is somewhat inappropriate in

15488-491: Was Master of the Mercers' Company in 1846, but had few other interests outside business. James Watney contributed several thousands of pounds towards building a new church just as his father had done at Mitcham . On 15 October 1829, at St. Saviour's Church, Southwark (now Southwark Cathedral ), James Watney married Rebecca Spurrell , elder daughter of the brewer and hop merchant James Spurrell , of Park Street, Southwark , who

15616-473: Was an ale conner . The Watney family were the main partners in the Stag Brewery of Pimlico for much of the 19th century. In 1837, James Watney became a partner in the brewery with John Lettsom Elliot and Charles Lambert, as later did his sons James and Norman in 1856. The brewery was known as Elliot, Watney & Co from about 1849. John L Elliot withdrew from the business in 1850, and for 8 years remained

15744-578: Was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, at least 5,000 years old was found to be coated with beerstone , a by-product of the brewing process. Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale. Ale produced before the Industrial Revolution continued to be made and sold on

15872-608: Was employed by Barclay & Perkins's Anchor Brewery, Southwark . They had nine children. All five daughters remained unmarried. Of the four sons, one (Frederick) died young, aged 8 in 1846. The other three were: The east window in Emmanuel Church, Croydon was given by his son Norman in 1899 to the Glory of God and in loving memory of his parents James and Rebecca Watney. It was destroyed by enemy action in 1944 and replaced in 1954. One of his daughters, also called Rebecca, founded

16000-631: Was known as ale, while beer flavoured with hops was known as beer. Some beers today, such as Fraoch by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring. Hops contain several characteristics that brewers desire in beer: they contribute a bitterness that balances the sweetness of the malt; they provide floral, citrus, and herbal aromas and flavours; they have an antibiotic effect that favours

16128-635: Was often used for similar purposes in brewing. Brewer's flour is only rarely available today, and is of a larger grist than baker's flour. Oats in the form of rolled or steel-cut oats are used as mash ingredients in Oatmeal Stout . The use of rye in a beer typifies the rye beer style, especially the German Roggenbier . Rye is also used in the Slavic kvass and Finnish sahti farmhouse styles, as readily available grains in eastern Europe. However,

16256-697: Was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was installed at the Heineken Brewery in Rotterdam the following year and together they began

16384-422: Was simply soaked in water . Malted barley dried at a sufficiently low temperature contains enzymes such as amylase , which convert starch into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature; this is mashing. Pilsner malt, the basis of pale lager , is quite pale and strongly flavored. Invented in the 1840s , Pilsner malt

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