By
Bongski on Saturday, March 14th, 2009 |
2 Comments
Beer lagering is a brewing method discovered two centuries ago in the land of Bavaria. Then, it was discovered that the beers that experience secondary fermenting process in stored casks in the Alp caves produced beers having characteristics different from that of ales.
The process of beer lagering turned widely known especially in places wherein the fermentation with cool levels of temperature can be maintained, albeit the full blown worldwide popularity of lagers happened because of the creation of the refrigerator.
There are a variety of lager products, most of which are coming from Europe; naturally if only because here is where beer lagering originated. Pilsener is one of the most popular lager style. It is so-called because the brewery honored one Bohemian town known as Pilsen.
German Pilseners, particularly the classic types, are colored light and hopped to perfection. The bitterness of the hop is high and so well-liked. It is recognized as medium bodied and a distinct malty characteristic. The beer head is known to be rich and dense.
Bohemian lagers are definitely almost the same with their German counterparts, though they are a much more full-bodied type and very dark. Beer lagering style of the Bohemian is done in a way that it balances the bitter taste as well as the noble hop aroma with a rather malty but definitely sweet tasting body.
Image credit: Northern Transplant
By
Bongski on Saturday, February 21st, 2009 |
3 Comments
The beer brewing process, the actual making of beer via fermentation has a long and great history as it was actually been practiced in old Egypt. Descriptions of recipes on beer can be read in ancient Sumerian documents.
Complex as it is, the beer brewing process , or even beer lagering, has many basic stages, each one important in the creation of a good quality beer.
Mashing is the first phase of the beer brewing process, wherein the malt are crushed and then soaked up in water; this helps create malt extract. The mash is held at a constant degree of temperature enough for starches to convert to fermentable sugar.
Sparging is when one filters the water though the mash in order for sugar to dissolve. The dark sugary liquid is called the wort.
Boiling is the third part of the beer brewing process, wherein the wort is brought to a boil with the other ingredients. This process removes excess liquid or water and destroys all types of microbes. Whole or extract hops are added in during the boiling stage.
Fermentation is when the yeast is put in, after which the beer is left for a specific period of time. After it undergoes fermentation, the beer might undergo this stage again in order for yeast and other matter to really settle.
Packaging is the last state of the beer brewing process. Here, the beer now has alcohol but not enough carbon dioxide. There are several options on which to increase carbon dioxide level. The most widely used option is the force carbonation, wherein the gas is directly added to the bottle or beer keg.
After a long beer brewing process, we now have a quality finished alcoholic product that needs to be bottled, casked, canned or kegged. Beers yet to be filtered may be subjected to storage in casks, tanks or bother for further fermenting and smoothing of hops or harsh alcohol.
Image credit: smohundro
