Beer and the brewing process

Alcohol in beer is obtained by fermentation of sugar, which is mostly obtained from various starchy cereals. Other ingredients in beer are water, hops and yeast.

Cleanliness is of prime importance in brewing, so it all starts with cleaning. Here, the smallest error can separate a quality beer from an infected brew that will not be suitable for sale or consumption.

When everything is impeccably clean, the milling of the malt begins. In the first stage of brewing, the ground malt is soaked in water at certain temperatures in order to obtain fermentable sugars from the malt. This mash is then strained and the wort is pumped into a brewing kettle, where it is boiled and the first additions of hops are added for bitterness, aroma and taste.

The wort is then cooled to a temperature suitable for fermentation. Next, yeast is added to do its job in the tank, turning sugar into alcohol and carbon dioxide and releasing many other aromatic compounds that form the final beer. After fermentation, the maturation phase begins, where the yeast is allowed to clean up after itself while the flavours combine into the final whole.

Beer families and styles

Beer is basically divided into two large families and one slightly smaller one, which are related to the type of yeast used to convert sugar into ethanol and carbon dioxide as a byproduct of fermentation. This is how we know bottom-fermented beers or lager beers and top-fermented beers or ales. There are also sour beers of wild fermentation, where the beer is exposed to environmental organisms, which upon contact with the wort start the process of spontaneous fermentation. Each of these families is further divided into beer styles. There are currently around 120 of them, and the number grows every year, mainly thanks to boutique brewers who erase and tear down these frames and thus create new styles. Each style of beer has predefined characteristics that it must meet in order to fit into this framework. These characteristics are color, bitterness, alcohol level and style-specific ingredients.

India Pale Ale

The American version of the IPA style is currently the most popular among fans of the craft revolution, which to a good extent also fuelled the boom in craft brewing around the world. The style originates from the English version, to which American brewers added huge amounts of aromatic hops. Thank you, Anchor Brewery, for the first version of this beer, which was brewed in 1975 with Cascade hops.

The name India Pale Ale (IPA) comes from an interesting story: the original version of the beer was brewed for the British colonial powers that operated in India in the 18th and 19th centuries. Beer was made by adding more hops and storing it in oak barrels to survive the long journey to India.

IPA is thus best known for the large amount of hops that give the beer a taste and aroma of citrus fruits, pines and other herbs. While the classic English version of the IPA is slightly less bitter and more balanced, the American versions are more intense, with a greater emphasis on hops and a stronger taste and aroma.

IPA is usually a light beer, but it can have different shades, from golden-yellow to dark amber. Alcohol levels can vary from mild to high depending on the type of IPA. It goes extremely well with spicy dishes and burgers, pizzas and fries.

The IPA style also has many variations, including the Session IPA, which is characterized by its low alcohol content and easy drinking. It often has a light and refreshing taste, with an emphasis on hop flavour and less bitterness. Imperial IPA, also called Double IPA, is distinguished by its high alcohol content and intense hop flavours. Imperial IPA beers tend to have a stronger and more complex flavour than other IPA types, with a higher ABV that can reach 7% to 12% or more. They often have a bold, bitter taste, a strong hop aroma and a long, lingering finish.

NEIPA

NEIPA (New England India Pale Ale) is a style of beer that first appeared in the United States, in the New England region in the early 21st century. It is a type of IPA (India Pale Ale) which puts more emphasis on hops and less on the bitterness than classic IPAs.

NEIPAs are known for being cloudy (“hazy”), with strong fruity aromas and flavours reminiscent of citrus or tropical fruits, and often have a lower level of carbonation. A large amount of hops is also often used, which is added at a later stage of fermentation (a process called “hop bursting”) to achieve a more intense flavour and aroma.

NEIPAs are popular with beer lovers looking for beers with lots of fruit flavour and aroma and less of the bitterness found in classic IPAs.

It goes well with spicy food and seafood, oysters and clams, but also with mature aromatic cheeses. On the other hand, they can also be successfully combined with various salads and vegetables, especially those containing citrus fruits. In general, NEIPA pairs well with foods that have intense, complex aromas, as this beer can balance and accentuate the flavour of the food.

Stout

Stout is a dark beer that boasts a full and rich taste. Originating in Ireland, it is one of the most popular styles of dark beer around the world. Stout is usually dark brown or black in colour, with a rich creamy head.

There are several types of stout, depending on the ingredients used and the method of preparation, among which the most popular are:

Dry Stout: this variant is very dry and light. It is often enjoyed as a refreshing beer, as it is low in alcohol and sweet. The most famous type of dry stout beer is Guinness, which originates from Ireland.

Sweet Stout: this variant has a higher sugar content than Dry Stout and is fuller in flavour. It is often enjoyed as a dessert beer, as it has a sweet taste reminiscent of coffee or chocolate.

Oatmeal Stout: This variant of stout contains oatmeal that adds smoothness and a creamy texture. The taste is full and rich, with notes of coffee, chocolate and caramelized malts.

Imperial Stout: this type of stout is stronger and fuller in flavour. It often boasts a high alcohol content, which can reach up to 10% or more. Imperial Stout is known for its intense flavours reminiscent of dark fruits, coffee, chocolate and vanilla.

Stout goes well with food, especially grilled dishes like burgers and steak, or sweet dishes like cakes and ice cream. It is also often enjoyed as an independent beer, as it has a rich and unique taste.

Lagers

Lager is one of the most widespread types of beer in the world. The lagers boast a light, golden yellow hue, a medium body and a lot of bubbles that are released in the glass.

The main difference between lager and other types of beer is the fermentation method. For lager, the fermentation is carried out at low temperatures (between 7 and 15 degrees Celsius), which allows the yeast to slowly settle to the bottom of the tank, giving the beer a cleaner and more refreshing taste.

There are several types of lagers, some of them are:

Pilsner: This variant is the most widespread lager and originates from the city of Plzen in the Czech Republic. It is characterized by a light colour, a medium body and balanced hop and malt flavours.

Munich Helles: This variant originates from Munich and has a characteristic golden colour, a medium body and a low level of bitterness. It is often drunk as a refreshing beer.

Bock: this variant is stronger and fuller in flavour. It is often prepared for festive events and consumed in smaller quantities. It has a darker colour, stronger taste and higher alcohol content.

Dortmunder: This lager variety originates from Dortmund, Germany and is known for its medium body and balanced flavours. It is often enjoyed as an aperitif and is known for its high drinkability.

Lager beer is often enjoyed cold and can be an excellent companion to food, as it has a refreshing, unobtrusive taste that pairs well with many dishes.

Sour Beer

Sour beers are a type of beer that have high acidity due to sour fermentation, which is different from traditional beer fermentation. This process is caused by the addition of various bacteria, such as Lactobacillus, Pediococcus and Brettanomyces, which during fermentation produce lactic acid and other acids that give the beer its sour taste.

There are several types of sour beers, including Berliner Weisse, Gose, Flanders Red Ale, Lambic and American Wild Ale. Each of these types has its own unique flavour and characteristics. For example, Berliner Weisse is a light yellow beer with a low alcohol content and high acidity, and has a distinctive taste of sourdough buns.

Gose is similar, but also contains salt, which gives it a characteristic salty taste. It originates from the town of Goslar in northern Germany and is traditionally made with wheat malt, sugar, coriander and salt. The specialty of Gose beer is that they also add lactic acid culture and yeast to it, which cause sour fermentation, and then salt and coriander are added to it, which add a salty and spicy taste.

Gose is typically light yellow in color and has a low to medium alcohol content. This beer is traditionally produced in the Lippe district in Germany, but has recently gained popularity and is produced in many other countries. It is often drunk during the hot summer months because it is a very refreshing and light drink. In addition, it has a low percentage of alcohol, so it is also suitable for those who want to enjoy beer, but do not want to drink too much.

Sour beers are often popular with beer lovers looking for something different and unique. Due to their high acidity, sour beers are often paired with foods such as fish, shellfish, salads, sauerkraut, cheese and fruit.