How do you brew alcoholic beverages

Welcome to the brewery at Klosterhof Heidelberg

purity command

With that, hops and malt are lost! We know this saying from the brewing trade. There is no comparable saying in other areas, not with the baker, not with the butcher, not even with the cheese-maker. "With him sourdough and flour are lost", or "with him pig and ox are lost", these sayings do not exist.

Then why with us brewers?

In the early Middle Ages a lot of beer was drunk, also by children. Blacksmiths drank up to 7 liters a day - if they didn't want to get drunk. The beer was also only 2.5% alcohol and was easier to drink.

Drinking water was dangerous, you often got sick, cholera, dysentery and much more, as the rain often washed the feces into the drinking water supply.

No germs can grow in beer that could be dangerous to humans, so there are no pathogenic germs in beer. This is due to the absence of oxygen and the presence of alcohol. Before the hops were used, the so-called Grut was used. That was a hodgepodge of different herbs, including henbane, if you heat this, alkaloid hallucinogens arise, comparable to LSD. Of course, this could not be hidden from the consumers either, it was more than a hindrance at work and of course in all areas of life. For this reason there have been repeated attempts to replace the grut with hops. It was not until April 23rd in 1516 that the oldest active food law in the world, the Purity Law, came into force. Since then, only water, malt and hops have been used to brew beer.

The discovery of yeast is repeatedly conceded to Louis Pasteur, but this was previously discovered independently of each other by Messrs Charles Cagniard-Latour and Theodor Schwann. Be that as it may, since this only happened in 1837, the yeast could not yet be mentioned in the Purity Law. But they were already used and called "the stuff"

And why now lost that with the hops and malt. Since hygiene was the biggest problem at the time, you can imagine that brewing beer wasn't that clean either. The beer won't be dangerous, but it can taste really nasty. And since there is a period of several weeks between production and consumption, the risk of spoilage is also higher than with bread, and therefore everything can be lost with a talentless brewer - despite the purity law. Because, as you now know, that says nothing about the purity of the beer, but is actually just an ingredient restriction.

The purity law is good ...

... because otherwise the brewing industry would dig deep into its bag of tricks to make beer. Foreign breweries show us what is possible; Enzymes are added to break down the starch better, especially when using raw fruit (maize, rice).
Alginates are added to achieve a better foam.
Hop oils are added to create a pilsner flavor.
Vitamin C is used to consume the available oxygen.
And much more besides.

There are also funds that bypass the purity law, as the approach here is that the funds are also taken out again and nothing remains in the beer, such as PVPP and SiO2. This has already been discussed in some television programs, but nothing will change.

The purity law is bad ...

... because when you look at the Belgian brewing culture, with cherry beer, peach, lavender, coffee, etc. you could say that nobody needs that. But you could also appreciate the variety, which is at least natural and handcrafted, and at least get involved in it a little.

In my opinion, the variety of beer in Germany has suffered a little from the purity law, 1400 breweries, 1400 pils, 1400 wheat 1400 exports ...., there is more in other countries, see Italy, here small breweries experience craft brewing Rainessance, or the USA, here we have two warehouses, the one with the few breweries, but with a large volume (-Light) and the large number of breweries with a low output. Here, too, Americans are ready to spend more money on a good beer. Not like in Germany, here almost everything is about price. But that's another story ... and when I have a little more time, I'll reveal something about it ...

Brewer and maltster as a profession:

Brewer and maltster, a varied job with many opportunities.

The training lasts three years. You learn everything about chemistry, biochemistry, you have modern aspects and traditional ones. When you walk through the brewery, you have four seasons at once: heat in the brewhouse, cold in the storage cellar, and a humid, loud climate in the bottle filling. You either work on the screen and check and control the automatic system, or you work in the trade and work and balance as it goes ...

There are further training opportunities to become a master brewer - master craftsman

You can study for a bachelor's or master's degree (formerly a master brewer and a master brewer), if you still want to know, you can do a doctorate and, of course, do a habilitation.

We educate!

In December 2014 Lukas Sironi started to learn the brewing and malting trade and Moritz Schorpp started his apprenticeship in November 2015.

The question of drinking temperature.

The warmer a drink is, the more it reveals its smell and taste, and the less it can remain hidden.

A cold wheat beer is less aromatic than if it is enjoyed at 12-14 ° C instead of a refrigerator-cold 7 ° C.

Beer has the reputation of being a simple drink at the regular table. There are 5-7 more taste-active substances in beer than in wine - and wine is celebrated. Wine is for enjoyment and beer for thirst. That's a pity.

I don't want to give out dogma that the temperature is the best for this beer, but encourage you to relive beer at different temperatures from different glasses. Sure, 30 ° C, bike tour, now a nice cold wheat, yes, that's refreshing. Here a beer should be refreshing and quench your thirst. Now a lukewarm wheat beer drunk from a large red wine glass would be a torture. However, you are sitting by the fire in winter, don't want to drink the normal red wine again, then grab a good wheat beer, a sprawling red wine glass and enjoy one Drinking temperature of approx. 15 ° the complete range of different flavors - with a beer!

It doesn't always have to be wine!

The influence of the drinking vessel on the taste.

In addition to the temperature, the drinking vessel plays a decisive role in the taste perception of your drink. Have a drink of an aromatic red wine from a slim champagne glass that tastes like something cut off the left and right of the wine.

The bock beer is called bock beer,

because there is a brewery in the far north that enjoyed brewing strong beer and is still brewing it today. This is the Einbeck brewery, the word Einbeck has become too bad. The billy goat, which can be seen so often on the bock beer labels (also on our labels), has nothing to do with the beer.

Bock beer has its higher alcohol ...

... through an increased use of malt per 100l (hl). The malt brings the extract, the malt sugar, into the beer, which is used by the yeast as food for alcoholic fermentation. The more malt I add, the more sugar I have in the beer, the more sugar, the more alcohol will be produced, the more alcohol, the more fun we will have while drinking ...

Alcohol-free beer

Didn't have alcohol because of this either

... did not arise in the first place. This process is called stopped fermentation. Here either no yeast is added at all, which is then alcohol-free 0.0% (is often stated on the label). Or yeast is added and removed again after a short time, even before alcohol is produced. The beer is often heated before it is bottled and also directly in the bottle. Because the full sugar content is still in the beer, we not only have many calories in it, but also an ideal nutritional basis for all kinds of beer spoilers or yeasts. If these continue to live in the bottle, this can be dangerous for you as a consumer. However, everything is really done to bring the beer to you in the best possible condition.

... is subsequently taken out. The beer is fermented normally and when it is ready for sale, you start the dealcoholization process, which can be imagined as a distillery for schnapps, only it's about the beer, not the alcohol, the beer is in the The vacuum is brought to approx. 40 ° C, as this is gentler on the beer; the vacuum already evaporates the alcohol at 40 °. Everything is still being done to ensure that the aromas that adhere to the alcohol and CO2 are not lost so that the beer retains the fullest possible aroma.

Alcohol and sugar are flavor carriers; if they are missing, there is always a lack of taste.

Nonetheless, a non-alcoholic beer is a welcome alternative to beer if you have to drive or otherwise do not want to be affected by the alcohol.

The limit for alk. Free beers are at alc. 0.5l vol%. why can it still be called alcohol-free? Because this is considered alcohol-free in Germany. Hardly anyone knows that grape juice can contain up to 1.2% alcohol by volume, the same limit also applies to all other juices.

You can find out everything else in our beer seminars ...