Ingredients - Home Brew

The backbone of any great beer lies in the quality of its ingredients

Malted Grains:

The base of your beer, providing fermentable sugars and flavours. Common options include barley, wheat, and rye.

Hops:

Responsible for bitterness, aroma, and flavour in your beer. Different hop varieties can lend distinct characteristics to your brew.

Yeast:

Converts sugars into alcohol and produces esters and other flavour compounds. Choose between liquid yeast cultures or dry yeast strains.

Water:

The foundation of your beer. Understanding your water profile and making appropriate adjustments can greatly impact the final product.

Specialty Ingredients:

Optional additions like spices, fruits, or oak chips can add complexity and uniqueness to your brews

The Brewing Process:

Malting: The first step in tap brewing is malting. This involves soaking and germinating the grains, followed by drying and kilning to stop the germination process.

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.