Bartending 101: Basic Beer Ingredients
by Doak Walker
Below is a list of the essential ingredients for most all beers. Ingredient quality used during the bewing process is directly related to the taste and quality of a particular beer. Individual breweries keep a very close watch on their coveted recipes. Their are certain breweries that have been around for well over a century. While the amount of ingredients for most beers is similar, the unique taste of a beer is directly proportional to it's handling process and ingredient quantity.
The standard and essential ingredients of water, malt, hops and yeast are all described below.
Water
90-95% of the volume of beer is water. Before pH balancing was available, breweries would have to locate next to a running water source to get the water they needed. Streams, lakes, creeks and various bodies of flowing water were essential for the early breweries. In present time, acid/alkaline ratios can be balanced from filter water, allowing breweries to adjust for the taste as required. This makes it so a brewery no longer needs to locate next to an "ideal" water source.
Hops
Hops refers to the blossom of the female hop vine. Only the pine cone shaped blossom is used. Hops give beer its unique bitter taste. To guarantee a particular flavor, most brewers hand select and chemically analyze the hops before they purchase them. The premium type of hops are imported from Germany and Czechoslovakia.
Malt
Malt is created from six and two row barley. Two row barley is considered the "top shelf" barley. Most premiums beers utilitize two row barley as opposed to six row. During the brewing process, the barley is soaked until it begins to sprout. It is then cleaned and washed of any type of impurities and debris before being roasted in a kiln. The time used to kiln roast the barley has a direct affect on the color and flavor of the beer. Malt contains carbohydrates, flavoring and enzymes. During the brewing process, the carbohydrates turn into sugar. When coupled with yeast, alcohol is produced.
Yeast
Yeast is combined with sugar to produce alcohol. It is a living biological organism. Brewers typically control their yeast quality very carefully by buying from only select suppliers. The beer will take on a completely different taste if the yeast changes during storage. Top fermenting yeast is generally used for ales while bottom fermenting yeast is typically used to make lagers.
Adjuncts
Generally called malt adjuncts, they are usually corn or rice that are added to the barley malt to produce a lower costing, lighter bodied, and paler beer.
This basic understanding of beer ingredients and the brewing process will better equip you in your bartending or brewing journey.
For more about beer service and <a href="http://www.becomeabartenderhq.com">how to become a bartender</a>, click on the links more tips!. This article, <a href="http://www.uberarticles.com/home.php?id=1837837&p=52217">Bartending 101: Basic Beer Ingredients</a> is available for free reprint.
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New Unique Article!
Title: Bartending 101: Basic Beer Ingredients
Author: Doak Walker
Email: pickinatcha@gmail.com
Keywords: Beer Service, Become a Bartender, Bartending tips, Beer Serving tips, Learning to bartend,Bartending, careers, lifestyle
Word Count: 450
Category: Hobbies
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