The History of Beer Brewing - The Beer Thrillers

Beer Education: Series Overview

BKline — Thu, 28 May 2020 14:30:00 +0000

Well, like I said at the end of Module Ten, I would do a series wrap-up afterwards. If you’ve followed along, and if you have done the program / MOOC as well, we are all done now. It took roughly two months to get it completed, as my first post about the Series was on March 26th and I finished the class and Module Ten on May 26th. So two months from start of the blog about it to the end of the actual module, and another day or so for this final wrap-up. Not bad, and an interesting way to pass the time, especially during this quarantine and lockdown.

Speaking of that, things are progressively re-opening here in Central PA area, as well as in the nation as a whole. We’ll see how that goes, and with fingers crossed, maybe soon we’ll be sharing a pint together at a brewery.

As I said from the beginning of the series, I was doing this class without the certificate, so all of the ‘verified track learner’ pages and assessments were off limits to me. I would love to hear from anyone in the comments section who took the full version of the class, and paid for the certificate and got to see the verified track learner’s content pages. My take on that is this though – the certificate would be NICE to have, and would LOOK good… but, it is ultimately unneeded. The information learned is the real value, and any brewery that you are looking to use this for, will most likely be happy with you having the knowledge over the piece of paper. (Of course, the piece of paper would help a bit more, but I don’t think its a massive jump in ‘helping’ or value.) Brewing, and brewery industry jobs, are kind of still in a medieval sense, or in a ‘wild west’ kind of territory. Most breweries are opened with the owner being the head brewer (for craft breweries in America), and most of them got their start home brewing. So you have a lot of basically self-taught people opening their own businesses who learned by home brewing, not professionally. Now, this isn’t always the case, but it seems to happen frequently enough to bear out the point.

Thats not to take away from getting the certificate. Doing so will be an addition, and will help you in jobs. But so is just taking this class. Just show some proof of doing it, and answer questions and show your knowledge. There is other free (and pay-for) resources and certificates online, getting some of them will help as well.

So lets recap the course a bit. There was ten modules, not counting assessments and all that, there was ten modules with different topics for each. In each module was segments, but lets broadly just look at the modules.

Module One: The History of Beer Brewing
Module Two: Barley and Malting
Module Three: Water
Module Four: Hops and Spices
Module Five: Yeast
Module Six: The Steps of the Brewing Process
Module Seven: Fermentation and Maturation
Module Eight: Filtration and Packaging
Module Nine: Beer Quality and Stability
Module Ten: Beer Assessment and Tasting

In all of the discussion pages, so far, I’ve received two comments / replies back in the actual modules. I will post my comment and the responses here.

First:
My comment: “I find it in interesting in America that especially in the last few years there has been a greater move to go from bottle to can. Likewise from growler to crowler. I actually tend to prefer bottles for the 12oz and 16oz varieties, but prefer crowler (32oz) over the growler (32oz). Can’t exactly place why, perhaps because of a taste difference. Though I’m told by many there is no taste difference, and The Alchemist brewery even says to drink their IPAs from the can rather than from the glass. (I do typically pour into glasses from either can or glass; unless busy grilling or mowing or whatever, then I drink straight from the can or glass.)

Curious what other’s thoughts are on the glass bottle vs. can debate.”

The response:

“By: kr3846

In my opinion cans are the way to go 100% of the time. They are basically mini-kegs. They protect better against light and oxygen way better than crown/ bottles ever could. Which is a good enough reason to deem them the winner out-right. They are lighter weight which cuts down on shipping cost, both as a raw material and as a finished product. This also means they can be packed more cans per truck/ boat which ultimately leads to less consumption of fossil fuels. They are also 1000 times more recyclable than glass. In America, very few if any breweries (if any) are doing glass bottle returns. Plus, with cans you do not have the concerns with breaking glass around swimming pools, patios, backpacking, camping, etc.

I think (in America at least) there is still a stigma about drinking from a can. As if it is ubiquitous with large crappy breweries like AB-InBev. People seem to see drinking from a bottle as the “craft” or “artisanal” option. I wish we would move past this and accept cans as the clearly superior form of packaging they are for all the reasons listed above.

That being said, in the growler/ crowler debate, I think growlers are the way to go for the simple fact that they are re-usable. The single use aspect of crowlers, while convenient, is not very environmentally friendly. I do not have nearly the strong opinions in this debate than I do in the can vs bottle debate.

As for Heady Topper, they say to drink from a can because the beer looks like shit. Or the more “scientific” reason would be to keep the hop compounds contained in the can rather than losing them to the volatility of pouring into a glass.

Cheers!”

Second:
My comment: “Another great module. I have really been enjoying this course! I am learning a lot!

-B. Kline
https://thebeerthrillers.home.blog/“

The response: “By: StijnS (Staff)

Hi Ben,

Thanks for these nice words. We also appreciate that you keep a blog on your progress throughout the MOOC.

Have fun with the last module of the MOOC,

Stijn”

Overall, I really enjoyed the MOOC and the modules were all well done and very informative. The various expert clips were especially interesting and educational. For those, looking to further their beer or brewery knowledge, or looking for something to do (most modules were very quick and not extremely time consuming), or for someone looking for a foot in the door at a brewery or just hoping to better themselves for a brewery position (or one they already have), I would highly recommend this course.

I will be posting more information on possible other classes I do, and others that I’ve done in the past, when I get to the next beer education series, so be on the alert for that. And as we enter June, be ready to see a lot more beer reviews and brewery reviews as places start to open back up.

Until then, please stay safe and healthy, we’re almost there! Cheers!

-B. Kline

Beer Education: Module Six: Steps In The Brewing Process

BKline — Thu, 30 Apr 2020 19:14:47 +0000

Where we left off last time was at the assessment. The assessment (or mid-term) was for verified track learners only; and since I’m not doing that, I’m skipping over that. So moving on, clicking the NEXT brings us to the intro video for Module Six: Steps in the Brewing Process.

The intro video is a short 3:57 long video describing what the module (the steps of beer brewing) is about. The six steps are: milling, mashing, filtration, boiling, whirlpool, and cooling and aeration. The video demonstrates (briefly and quickly) the six steps using their pilot batch brewing system, while giving little bits of information setting up the module.

Clicking next we come to a text introduction page. This page discusses the following six steps:

Malt milling
Mashing
Lautering (wort filtration)
Wort boiling
Wort clarification
Wort cooling & aeration

There is a clickable diagram about the six processes and steps and clicking on them gives you a description, tells you what equipment is needed, how it is used, and how you proceed to the next step / process of the brewing. The diagram is full of information on the process, when hops are bittered, or grains added, when to cool the wort, etc.

Our next page is a terms and definitions page. Like the old vocabulary pages from when you were in elementary school (…hopefully you’re not still in elementary school and reading this). The terms are: attenuation, break, brewhouse efficiency, cast wort, extract, grain bill, gravity, and trub. On the course page, you click on the word and it drops down for the definition. Not going to steal the thunder of the course by providing them all here for you, but as an example – cast wort: The wort obtained after the boiling process including the hot trub.

Getting into the course module proper now, we start with MILLING. “The main objective of malt and cereal milling is to convert the kernels into finely ground and milled particles.” (Edx: The Science of Beer Brewing: Module Six). This page gives you information on DRY and WET milling, with picture diagrams.

Moving on, the next page is MASHING. “Mashing is the most important step in the brewing process. During mashing, grist and water are mixed, leading to the solubilization of malt constituents and the action of malt-derived enzymes on the resulting mash, generating the extract. The term extract refers to the total amount of dissolved solids in the brewing water.” (Edx: The Science of Beer Brewing: Module Six). Two main types of mashing are infusion and decoction mashing. Infusion is when the mash is kept together and heated in one (singular) vessel. This can also be called ‘step mashing’ due to the changes in temperatures. This is what most home brewers do. In decoction mashing, you withdraw some mash and boil it and then pump it back in. The decoction method is better for protein breakdown, increased formation of melanoidins, increased removal of DMS, and reduced active amount of enzymes.

There is then a pull-down chart of different reactions during mashing. They are: β-glucan degradation, protein breakdown, starch degradation, and lipid conversion. Clicking on each of these would pop up more information on the topics.

The next topic is LAUTERING. “Lautering is a filtration process where the soluble part of the mash (liquid, also called wort) is separated from the insoluble part (consisting of husks and other materials).” (Edx: The Science of Beer Brewing: Module Six). This is when it starts to become ‘wort’. The page then has a chart of factors, and what a lauter tun vs. a thinbed filter does with that factor. The page then discusses how temperature and milling also affect the filtration and lautering process.

Next up is WORT BOILING. “After lautering, the wort is boiled. Wort boiling was originally done in copper or steel vessels, now more modern equipment is being used, most often made from stainless steel. Steam heating is the most commonly used way to increase wort temperature.” (Edx: The Science of Beer Brewing: Module Six). Its during the boiling process when you add the hops, spices, and similar ingredients. As we learned in the hops module, the hops and spices control the bitterness and aroma of the beer.

Once again there is a pull-tab / pull-down chart with different terms and their definitions. They are: wort sanitation, extraction and transformation of hop components, precipitation of protein-polyphenol complexes, enzyme inactivation, color increase, pH decrease, and evaporation of unwanted hop aroma compounds.

Scrolling down the page we come to the boiling equipment segment. “A boiling kettle needs to be equipped with a powerful heating system. In the past, direct heating by coal or gas was used but these types of kettles are now only rarely in use. Nowadays, steam is used for kettle heating. By boiling water, steam is produced at the same temperature as the boiling water.” (Edx: The Science of Beer Brewing: Module Six). The page then ends with a diagram of a boiling kettle with internal boiler.

Clicking next we come to Whirlpool, cooling, and aeration which leads off with an experiment before getting into the information. The page has pull-down tabs for: whirlpool, stripping, cooling, and aeration.

Next up is an expert clip by Gert De Rouck. It is a seven and a half minute clip. He discusses the brewing process. The page following this is a discussion page. The discussion page is about the disadvantages of green malt. I wrote:

“The biggest problem for any brewery is shelf life when it comes to this. And this has a very limited shelf life which is unfortunate, especially for a craft brewery where all the issues are already compounded. Local sourcing is another issue. Cost and quality is the last issue as well, especially for smaller US craft breweries.”

The next page is titled: “A Special Case – High Gravity Brewing”. “High gravity brewing (HGB) involves using wort at higher than normal gravity, usually 15-20°P original gravity. This wort is subsequently fermented by yeast. The resulting HGB beer is diluted to desired gravity by adding CO₂ impregnated water (blend water); this process is referred to as blending. This water is added immediately before, or after filtration of the beer.” (Edx: The Science of Beer Brewing: Module Six). Some of the effects of high gravity brewing are: increased stress conditions of yeast cells, head retention in final beer, potential change in beer flavor, and pH change.

After this is a super easy quiz; just two drop-and-drag questions. The next page is a discussion page where they ask everyone to post pictures of their homebrew setups. Next up is a page for verified track learners only. The pages for verified track learners are grain bill calculations, homebrewing tips, and a few other things (three pages in all).

Looks like we’re at the end of the module. We got the overview page, and then an assessment. The assessment is for verified track learners. The next page is a feedback and questions discussion page. The following page is the end of the module and the congratulations page.

Whew another module done. Thanks for stopping out and going through the module with me.

Cheers everyone!

-B. Kline