What characteristics do hops provide a beer?
- Bitterness
- Aromas
Describe the parts of the hop plant
- Shoots
- Bines (grow from the shoots)
- Cones (produced on the bines)
What is the primary form of hops used by brewers?
Pellets
What are the two primary classifications of hops?
- Traditional Czech, German and British hops
- American, Australian and New Zealand hops
What characteristics do Czech, German and British hops give a beer
- Floral
- Earthy
- Herbal
- Spicy
- Fruity
What characteristics do American, Australian and New Zeland hops give a beer?
- Citrus fruit
- Tropical fruit
- Stone fruit
- Pine
Which type of hops give more subtle aromas? More intense?
Subtle: Czech, German, and British
Intense: American, Australian, and New Zealand
How does timing of hop addition affect the characteristics of a beer?
If added early in the wort boiling process, provides primarily bitterness; if added later, provides less bitterness and more aroma; can also be added after wort boiling to provide added aroma
What is dry hopping?
Adding hops after wort boiling to provide additional aroma
What are some other non-grain additives brewers use in making beer?
- Herbs and spices (e.g., coriander)
- Fruit (e.g., oranges, cherries)
- Pumpkin, honey, chili, coffee
What are the two main species of yeast used in beer brewing?
- Lager yeast
- Ale yeast
Describe the characteristics of ale yeast
- Ferments quickly
- Ferments at warm temperatures
- Produces wide range of fruity and spicy aromas
Describe the characteristics of lager yeast
- Ferments more slowly than ale yeast
- Ferments at lower temperatures
- Does not contribute as much aroma as ale yeast
What are some microorganisms other than ale and lager yeast that can affect the flavor profile of a beer?
- Brettanomyces: typically farmyard (leather, hay), but also fruit (ripe pineapple, peach)
- Bacteria: typically sourness
What are two different approaches to fermentation beer brewers use?
- Cultured yeast/bacteria
- Spontaneous fermentation
What is spontaneous fermentation?
Allowing yeast naturally present in air and on surfaces in the brewery to induce fermentation
