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Monday, June 7th, 2004

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Lets start with some basics
Enough on finished beer for now, lets talk about brewing. I'll write some more on styles later, but it does you very little to know the styles but know nothing about the process of making beer.

At this point, any serious future brewer has hopefully hopped over to the book store and picked up Papazian's book (see earlier post) or some other brewing resource. While this guide gives you an overview, a hand resource at the brewery is indispensable.

Today we'll talk terminology. Beer, at it's most fundamental level, is nothing more than a combination of grain, water, yeast and hops. While this sounds simple, it gets much more complicated when we dive in. Brewing really is a fantastic biochemical process, we look at microbes, enzymes, carbohydrates, water chemistry, the chemistry of hopping, and carmelization just to name a few. However, with all this happening, there's a fair number of terms to keep track of. Lets start with grain.

Show me the grainCollapse )

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