KINDS OF BEER

KINDS OF BEERS

I'm going to talk about different kinds of beers, for this reason, I have divided my talk into three parts:

First, I will talk about the ingredients needed to make beer.

Secondly, I will describe the usual process of making beer.

And finally, we'll see some ways to classify beer.

So, now let´s move to the first point of my talk which is about the ingredients nedded in brewing, which are basically: malt, water, hop and yeast.

To talk about malt let me explain that to get the sugars from cereals needed in fermentation to produce alcohol and carbonic gas, it is necessary to carry out the process called malting.In this process, enzymes are also released. Malt is the byproduct in the malting process.

Normally the cereal used for making beer is barley, but there are beers made with wheat, rye or a mix of cereals. I´ll talk about it in the third point.

Another ingredient is water.It´s the main ingredient in making beer.

Most of the times, beer is made up of water, up to 90%.

The next ingredient I´m going to talk about is hop. Hop is a wild climbing plant whose female flowers are used for making beer.

Hop develops the characteristical bitterness of beer. Besides, hop has preservative properties.

Now, let´s talk about yeasts. Yeasts are microorganisms that produce alcohol and carbonic gas from sugars by fermentation.

There are many varieties of yeasts which produce different types of fermentation and, consequently, this will result in beers with different characteristics.

I have to say that additives, like fruits or spices that give it special flavors, have been added to some beers.

That´s all what I wanted to say about ingredients.

Let´s now take a look at the next point which is the process whereby beer is made.

It may have modifications in the process depending on the brewer to get different characteristics but what I’ll explain to you next are the main steps that anyone has to do for making any beer.

There are 6 different stages in the process, which are: malting, mashing, boiling, lautering and cooling, fermentation, maturation and ending.

Before malting, the barley is soaked and then the grain germinates in special boxes.

After that, it is dried and toasted in the process of malting resulting malt as a byproduct.

While toasting, the higher temperatures, the darker malt we´ll will be obtained.

Once we get the malt, the mashing stage comes: it is mixed with hot water and kept there for hours. The product obtained after that is the wort which will be filtered.

Next, the wort is boiled and at this moment the hop is added. The variety of hop, the amount added, and the point or points in the boil at which they are added, all contribute to the flavour of the beer. They add bitterness when added early to th boil, flavour if added in the middle, and aroma when added at the end.

After that, it is necessary to clarify, where the particles coagulated in the previous step are separated by centrifugation. Then the hot wort is cooled to prepare it for fermenting.

The next step is to add the yeasts to the wort. There are different types of yeasts which will not produce the same fermentation. In this point, the difference between the two big groups of beers is obtained: lager and ale. The first group needs a low fermentation,the latter needs a high fermentation.

Once the fermentation takes place, the beer is kept in tanks to carry out the maturation. A good beer should have a period of maturation of two to three weeks reaching up two or three months.

The process ends with bottling and pasteurising.

We have seen the main ingredients and the process, now let´s move to the last point which is different classifications of beers.

There are more than one way to classify beers. Beers can be classified depending on their fermentation, their ingredients, appearance, their procedures in the elaboration, or their origin.

The first classification consists of separating beers with different fermentation. So, depending on the yeast used, there are two main groups: beers with a low fermentation which are called lager, and beers with a high fermentation called ale.

There is another type of beer called lambic, this beer has a spontaneous fermentation with yeasts from the air. This type is elaborated in Belgium.

Another clasification is based according to its ingredients, it can be a beer of barley malt; wheat can also be added, either in grain or malted, and besides wheat, other cereals can be added like rye or oats.

Beers are also classified according to the variety of hop used like the beer called pils or pilsen made with a hop called saaz.

Also beers are known for their colour. The colour depends on the intensity of toasting.

There are dark beers, red beers, blond beers or amber beers. The translucency of a beer depends on the type of filter. There is a dark beer specially sturdy known as stout that is very popular in Ireland.

The next classification depends on the procedures in the elaboration. Some beers are known for a particular step in their elaboration. For example, Rauchbier which means smoked beer in German, is toasted with wood and the brewer lets the smoke permeates the malt. Some traditional German beers were drunk hot and a hot iron stick was insert in beer to heat it and caramelize some sugars. Those beers are known as Stachelbier.

The last classification I will mention depends on its origin. There is a kind of beer known as abbey beer. These beers have this name because of their relation with a monastery. This relation is not always so direct but all those beers have a high alcoholic graduation and they are very dense beers.

That completes the different classes of beer.

So, to sum up, first I have talked about the ingredients needed to make beer, after that, I have described the main steps in the process of making beer, and thirdly we have seen some ways to categorize beer.

In conclusion, there are many ways to classify beers depending on their process and ingredients and each one with its character.

Kinds of bee rppt

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