Processes: The ABCs of Beer #3

Friday, September 4th, 2015

Although we’ve looked at fermentation in a lot of detail, beer making is a complicated process made up of many different parts. In this week’s instalment of the ABCs of Beer, we’re going to look at all the actions and processes that go into transforming a few raw ingredients into a golden elixir.

SAB -- Blog Article -- ABC 3

SAB -- Blog Article -- ABC 31

Aeration is the action of adding oxygen to wort prior to fermentation.

SAB -- Blog Article -- ABC 32

Carbonation is the process of introducing carbon dioxide into a liquid.

SAB -- Blog Article -- ABC 33
Filtration is the process of passing a liquid through a permeable or porous substance to remove solid matter in suspension.
SAB -- Blog Article -- ABC 34

Hopping is the addition of hops to wort or beer.

SAB -- Blog Article -- ABC 35

Fresh hopping is the addition of freshly harvested hops, which have not yet been dried, to different stages of the brewing process.

SAB -- Blog Article -- ABC 36

Mashing is the mixing of powdered malt with hot water to form wort.

SAB -- Blog Article -- ABC 37

Infusion mash is a method of mashing that achieves target mashing temperatures by adding heated water at specific temperatures.

SAB -- Blog Article -- ABC 38

Step infusion is a mashing method that sees the temperature of the mash raised by using an external heating source.

SAB -- Blog Article -- ABC 39

Kilning is the process of heat-drying malted barley in a kiln. The process stops germination and produces dry, easily milled malt. Kilning also removes the raw flavour (or green-malt flavour) associated with germinating barley, and new aromas, flavours, and colours develop according to the intensity and duration of the kilning process.

SAB -- Blog Article -- ABC 40

Lagering is the process whereby lager beer is aged for extended periods at cold temperatures.

SAB -- Blog Article -- ABC 41

Lautering is the process of separating the sweet wort from the spent grains in a lauter tun.

SAB -- Blog Article -- ABC 42

Pitching is the adding of yeast to the wort once it has cooled down to desired temperatures.

SAB -- Blog Article -- ABC 43

Racking is the process of transferring beer from one vessel to another.

SAB -- Blog Article -- ABC 44

Sparging refers to using hot water to wash out residual sugar that is still present in the grains. This happens once the strong worts have been separated from the spent grains in the lauter tun.

SAB -- Blog Article -- ABC 45

Vorlauf is the recirculation of wort from the lauter tun outlet back onto the top of the grain bed in order to clarify the wort.
And there you have it – another instalment of the ABCs of Beer done and dusted! Join us next week when we will be learning about some of the equipment and measurements used in the beer-making process.

 

#ABCsofBeer

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