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The backbone of any great beer lies in the quality of its ingredients
The base of your beer, providing fermentable sugars and flavours. Common options include barley, wheat, and rye.
Responsible for bitterness, aroma, and flavour in your beer. Different hop varieties can lend distinct characteristics to your brew.
Converts sugars into alcohol and produces esters and other flavour compounds. Choose between liquid yeast cultures or dry yeast strains.
The foundation of your beer. Understanding your water profile and making appropriate adjustments can greatly impact the final product.
Optional additions like spices, fruits, or oak chips can add complexity and uniqueness to your brews
Mashing: The malted grains are then crushed and mixed with hot water to create a mash. Enzymes in the grains convert the starches into fermentable sugars.
Lautering: The liquid, known as wort, is separated from the spent grains through a process called lautering. The wort is then transferred to the brewing kettle.
Boiling and Hopping: The wort is boiled, and hops are added at specific intervals to achieve the desired bitterness, aroma, and flavour.
Fermentation: Once the boiling is complete, the wort is cooled and transferred to a fermentation vessel. Yeast is added, and fermentation begins. This process can take anywhere from a few days to several weeks.
Carbonation and Conditioning: After fermentation, the beer is carbonated and conditioned within the keg or cask. This allows for natural carbonation and further development of flavours.