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There are several projects here for small-scale home brewing.
I thought I'd find out how they do it properly.
I turned to the Adnams Brewery, and enlisted the help of their Quality Manager, Belinda Jennings, who I first met in a field in Suffolk...
I thought I'd find out how they do it properly.
I turned to the Adnams Brewery, and enlisted the help of their Quality Manager, Belinda Jennings, who I first met in a field in Suffolk...
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The thing about brewing is that there are no secret ingredients.
Water, malt, hops, yeast. That's it, for a proper beer.
What affects the final flavour is the way these things are treated.
The softness of the water, how dark the malt is roast, the species of hop, the strain of yeast.
Malt adds sweetness, and provides the sugar for fermentation. Hops add bitterness, especially to balance the sweetness of the malt, and the yeast, of course, turns the sugar into alcohol.
Most brewers (Adnams included) will happily give their recipes, but they won't give their yeast - established brewers have strains that are slightly different to other brewers' strains, and so affect the flavours. Adnams have been using the same strain of yeast since 1945.
Water, malt, hops, yeast. That's it, for a proper beer.
What affects the final flavour is the way these things are treated.
The softness of the water, how dark the malt is roast, the species of hop, the strain of yeast.
Malt adds sweetness, and provides the sugar for fermentation. Hops add bitterness, especially to balance the sweetness of the malt, and the yeast, of course, turns the sugar into alcohol.
Most brewers (Adnams included) will happily give their recipes, but they won't give their yeast - established brewers have strains that are slightly different to other brewers' strains, and so affect the flavours. Adnams have been using the same strain of yeast since 1945.
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1)Obtain brewery
2)Brew beer
3)repeat until 20,000 pints have been accumulated.
4)???????
5)profit.
I toured the Fosters brewery in Manchester many moons ago, and they are interesting places. (That brewery smell is fantastic, isn't it!)
The problem with many factories (or at least the industry I am in) is that most of the process is in sealed tanks, pipes, etc, so you only ever see the final product.
Fosters? Sorry, that's lager, not beer... ;-)
quote "which is more than the AA would do, despite me being a member for twenty-five this December!"
i believe you forgot an a and years.
dont mean to be a critic btw just being helpful
P.S. when i first saw this i thought you were going to make 20,000 pints of beer at home......
keep up the great work!
(Alcoholics Unanimous)
(Federation of Uber Geeks United)
no offense just a joke
i never noticed before but congrats on 100 'ibles
As for the writing, practice makes perfect.
(jk im 13)
I live in Golden, Colorado, where they make Coors. It's definitely not my favorite beer, but on the brewery tour they claim that their copper kettles produce less of a metallic taste. Do you know any of the reasons why Adnams would use stainless steel rather than copper for the new vats?
The new vats have no riveted joints, nowhere for bacteria to lurk, which is important when the end product does not get pasteurised.
really interesting to see how they go about making beer, and seeing the technology they use.
Thanks !!
You have thoroughly researched all aspects of brewing.
By the way, i have brewed 40'000 pints of beer and ale over the last 10 years...
Cheers
There is a tiny little pub in Bungay called the green dragon that brews it's own beer, well worth a taste if you are in the area. www.beerintheevening.com/pubs/s/20/20954/Green_Dragon/Bungay
Another favourite of mine was St Peters. Did a really nice cranberry beer and a gorgeous old hall to enjoy it in. www.stpetersbrewery.co.uk/