- ASP.NET MVC 4 Mobile App Development
- Andy Meadows
- 866字
- 2021-08-13 16:48:09
Understanding the homebrew domain
The brewing and fermentation of malt that creates the delicious beverage commonly referred to as beer has been around since ancient Egypt. Beer is comprised of four ingredients: water, malt, hops, and yeast. This simple combination of four ingredients can produce a wide variety of beverages and it is this quest for variety that has sparked the homebrew and craft brew movement so active today.
Knowing your ingredients
Any good recipe starts with a list of ingredients. A beer recipe will start with the list of grains to be used, any adjuncts (special ingredients such as coffee, chocolate, fruit, or spices that will give the beer a new flavor or enhance an existing characteristic of the brew), the strain of yeast to be used, and hops used for bittering and aroma.
Malt
Malt is any grain that has been allowed to begin the germination process. It is the germination of the grain that allows the grain to produce enzymes that can convert starches contained in the grain to sugar and break down protein to feed the yeast. It is the converted sugar of the malt that gives beer its sweetness and it is the same sugar that is converted to alcohol during the fermentation process.
Yeast
Yeast handles the conversion of sugars into alcohol. When brewing beer one must always consider that the yeast is alive. Proper handling of yeast, in addition to the sanitization of brewing equipment, is essential to brewing a successful batch of ale or lager.
Ale versus lager
Beer is either classified as ale or lager. The classification is based upon the type of yeast used to ferment the beer. Lager yeast ferments beer from the bottom of the chamber and is active at cooler temperatures than yeast used to create ales. Ale yeast ferments from the top and is most active at around 70 degrees Fahrenheit. The warmer fermentation temperatures of ale yeast require less special equipment than lagering yeast and, as such, most homebrew recipes are designed to create ales.
Hops
Hops are a type of flower used in recipes and lend to the distinct aroma and bitterness that most people associate with beer. As with grains and yeast, hops come in several varieties and each variety is measured by the aroma and bitterness that their inclusion in the recipe brings to the beer.
Hops also aid in the prevention of spoilage of beer as they create an environment within the brew that is favorable to the yeast used to ferment beer.
Brewing
The brewing process takes our raw ingredients and transforms them into unfermented beer. There are three steps in the brewing process, namely, mashing, sparging, and the boil.
Mashing
Mashing is the process of soaking cracked malt in water in a temperature-controlled environment. Temperature control is important as different proteins, enzymes, and by-products are produced and released from the malt depending on the temperature at which the malt is maintained. These by-products of the malting process affect the body, head retention, clarity, and alcohol content of the beer being produced.
The mashing process may be a single infusion or step infusion. Single infusion mashing holds the ingredients at a single temperature throughout the process. Step infusion, however, requires the brewer to alter the temperature of the ingredients throughout the mashing process to better control the release of proteins, enzymes, and by-products released from the malt.
Sparging
Sparging is the process of separating the spent grains, termed grist, from the mash and is essentially straining the mash into another container. Additional water is poured over the grist to free up any remaining starches, proteins, or sugars. The resulting liquid is called wort.
The boil
Once you've obtained your wort, the wort must be boiled. The boil typically lasts 60 minutes and is meant to sanitize the liquid to create an optimal environment for the yeast. It is during the boil that hops are added to the beer.
Early addition of hops to the boil increases the bitterness of the beer. Later additions contribute to the aroma of the beer.
Fermentation
After the boil, the wort must be cooled quickly, typically to 70 degrees Farenheit, before we can add the yeast. After cooling, the wort is moved into a fermenter and yeast is added. The wort is then kept in a quite corner at a temperature beneficial for the strain of yeast used to ferment, typically for two weeks.
Bottling and kegging
We now have beer; it's flat beer, but beer nonetheless. To liven the beer up, we need to feed the yeast before we put the beer into bottles or kegs. To do this, we put a little priming sugar into the beer or into the bottles or kegs. Feeding the yeast with sugar will allow for the production of CO2 and its production will carbonate our beer.
That's all there is to making beer. After two weeks, in the bottle or keg, the beer should be sufficiently carbonated to open up and share with your friends.
Now that we have a deeper understanding, appreciation, and love for beer, let's go build an app to allow us to share recipes to the world's mobile devices.
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