Water Soul of the beer
Beer is 90% water. The hardness of the brewing water is of great importance. It is crucial for the beer style and the quality of beer. Hard water is used for the production of dark beers, while soft water is more suitable for lighter beers. Nowadays, optimal brewing water quality can be achieved with different water treatment methods.
Malt Body of the beer
Cereal grains are not suitable for brewing beer; they must first be processed into malt in the malting plant.
The following steps are necessary:
- steeping (absorb water; grain begins to live)
- germinating (enzymes develop)
- kilning (dehydration, color and aromas develop)
Malt should be stored in a dry room close to the brewery.
Hops Character of the beer
Hops grow and flourish between the 35th and 55th latitudes. By using different hop varieties diverse fragrances and distinctive flavors arise.
Important components of hops:
- alpha acid (crucial for the bitterness of the beer)
- essential oils (crucial for the flavor of the beer)
Hops should be stored in a cool place.
Yeast Heart of the beer
Yeasts are unicellular organisms that are responsible for the fermentation in beer. In addition to the conversion of sugar into alcohol and CO2 several thousand flavorings and odors develop. The yeast multiplies in the brewing process up to fourfold. A distinction between top fermenting and bottom fermenting yeasts is made. Accordingly, there are bottom fermented beers such as the Camba Pils and top fermented beers such as the Camba Weissbier. You find more information in our beer-lexicon.