Homebrewing
A short intro to a great hobby part 1
by
Richard Rarkin
Introduction
Many books about homebrewing have been published lately, and the hobby is becoming
increasingly popular. In that respect this text is just one among countless others. However, this book
is a little bit different. There are no pictures or illustrations in this ebook. Other books and sources
on the Internet supply this in large amounts. I want to explain beer and brewing in an easy manner
without getting into minute details and specifics. The principles of homebrewing is what matters
here. I want to give a broad overview of the brewing process which I think is important to know in
order to make good beer at home. This is part 1 of this ebook.
What is beer?
This may seem like a stupid question since everybody knows what beer is. Most people know that
beer consists of water, malt, hops and yeast. But what is malt and what are hops? These questions
will be explained later in this ebook series.
Broadly speaking there are two types of beer: ales and lagers. The difference between these is the
type of yeast used and the fermentation temperature. Lagers use a yeast species called
Saccharomyces carlsbergensis and the fermentation is conducted at around 10 C or 50 F. At this
temperature a clean, crisp taste is produced which is perfect for pilsner-style beers. The other type
of beer, ales, are produced with Saccharomyces cerevisiae. This yeast is used at higher
temperatures; more like room temperature. Often the fermentation temperature is about 18 to 20 C
or 65 to 68 F. Ale yeast produce a more complex, fruitier taste profile which is appropriate in for
example pale ale.
There are many styles of beer within both the ale and lager categories. I won't get into the styles
here but will briefly mention the most important ones, at least to the beginner. The most famous alestyles are: pale ale, brown ale, mild ale, porter, stout
The most famous lager-styles are: pilsner and other lagers derived from the lager style technology.
Malts
Malt is semi-sprouted cereal which is dried and sometimes roasted. Barley is by far the most used
cereal in brewing. The second one is wheat which is less suited but can add beneficial
characteristics to beers. It is a crucial ingredient in wheat beers but is also added to other beers to
improve head retention. Specialty malts are sometimes added according to style. Corn and rice may
also be used, as well as sugar.