FROM BREW TO YOU · AT LAST, BEER WORT THE WAIT THE MASH FROM BREW TO YOU FROM THE BREWERY TO YOU A...
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2 3 1 4 5 6 7 8 9 10 11 FROM SUGAR TO ALCOHOL IT’S ALL IN THE YEAST AT LAST, BEER WORT THE WAIT THE MASH FROM BREW TO YOU FROM THE BREWERY TO YOU A delicious grain with plenty of enzymes, starches, and whole grain flavour. Most beer is made with it! Barley is transformed into barley malts in an age-old legendary process. The brewmaster transfers the wort to a vessel, aka a fermenter, introducing one or various yeasts, transforming the ingredients into alcohol. The recipe is made by the brewmaster by putting malts, hops, and yeast together with temperatures and times that vary based on the recipe. Lager yeast lays low and settles to the bottom of the fermenter. Meanwhile, Ale yeast hops on up to the top. At last the two categories of beer are born: lagers and ales. After the fermentation, we say goodbye to yeast, and the liquid is chillin. Then, we’re here for beer! Beer is aged in temperature-controlled tanks, and flavour and aroma matures. Following filtration, it’s canned and kegged, and sent to you for all the fun! Wort dances on down to a brew kettle, where things heat up and it’s brought to a boil. From there, things get hoppin’. The brewers screen and crush the malts creating a grist, which is then mixed with warm water to form the mash, a porridge like mixture. BARLEY BEGINNINGS BREWMASTERING MALT HOUSE MAGIC TRANSFORMATION HOPPING AND BOILING Malt meets heat and water, and starches are born into sugars. Yeast gets added and sugars are re-born yet again, but into alcohol and carbon dioxide this time. Liquid strained from the mash goes by the name of ‘wort’, which goes on to become tasty beer. hereforbeer.ca @hereforbeer
Transcript of FROM BREW TO YOU · AT LAST, BEER WORT THE WAIT THE MASH FROM BREW TO YOU FROM THE BREWERY TO YOU A...
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FROM SUGAR TO ALCOHOL
IT’S ALL IN THE YEAST
AT LAST, BEER
WORT THE WAIT
THE MASH
FROM BREW TO YOU
FROM THEBREWERY TO YOU
A delicious grain with plenty of enzymes, starches, and whole grain flavour. Most beer is made with it!
Barley is transformed into barley malts in an age-old legendary process.
The brewmaster transfers the wort to a vessel, aka a fermenter, introducing one or various yeasts, transforming the ingredients into alcohol.
The recipe is made by the brewmaster by putting malts, hops, and yeast together with temperatures andtimes that vary based on the recipe.
Lager yeast lays low and settles to the bottom of the fermenter. Meanwhile, Ale yeast hops on up to the top. At last the two categories of beer are born: lagers and ales.
After the fermentation, we say goodbye to yeast, and the liquid is chillin. Then, we’re here for beer!
Beer is aged in temperature-controlled tanks, and flavour and aroma matures. Following filtration, it’s canned and kegged, and sent to you for all the fun!
Wort dances on down to a brew kettle, where things heat up and it’s brought to a boil. From there, things get hoppin’.
The brewers screen and crush the malts creating a grist, which is then mixed with warm water to form the mash, a porridge like mixture.
BARLEY BEGINNINGS BREWMASTERING
MALT HOUSE MAGIC TRANSFORMATION
HOPPING AND BOILING
Malt meets heat and water, and starches are born into sugars. Yeast gets added and sugars are re-born yet again, but into alcohol and carbon dioxide this time.
Liquid strained from the mash goes by the name of ‘wort’, which goes on to become tasty beer.
hereforbeer.ca@hereforbeer
