The Basics:
Although there are many styles of beer these days, at its base beer is a simple concoction of yeast, grain, water & hops.
Grains: While barley is a popular choice of brewers, grains such as oats (think Founders Breakfast Stout), rye (think GLBC’s Rye of the Tiger) , wheat (think Avery White Rascal) , corn (think Busch Light) and rice (think Bud Light) are also used with each offering different taste & flavor profiles.
Water: It may not occur to some but it should be said that the quality of water used will have an effect on the end product. Which is why filtering water to remove impurities is vital to create a delicious crisp beer. On the other hand if pond water was used to produce beer, one might end up with something similar to Busch Light.
Yeast: As with water and grain, the type of yeast used in the brewing process can drastically alter the taste & flavor profile of the beer. Take, for example, the Hefeweizen and its signature flavor profile. The bubblegum, clove, nutmeg and banana flavors are a result of Torulaspora delbrueckii, a Bavarian strain of yeast and not the result of directly brewing with bananas.
Hops: Hops can add great flavor & aroma to many beers while also adding a dose of bitterness for balance. Today, there are roughly 80 varieties of hops that are in commercial use, however Hopslist.com has information for 265 varieties used worldwide. Their signature aroma & taste can be found predominantly in America in India Pale Ales, Pale Ales & Double Pale Ales. with the “Noble Hops” providing bitterness and aroma to Belgian ales and European style lagers.
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