On food and cooking the science and lore of the kitchen ( PDFDrive ) 1403
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acids.Theresultisasweet,brownliquid
calledthewort.
Boiling:hopsareaddedtothewort,and
thetwoareboiledtogether.This
treatmentextractsthehopresinsthat
flavorthebeer,inactivatestheenzymes,
killsanymicrobespresent,deepensthe
colorofthewort,andconcentratesit.
Fermentation:yeastsareaddedtothe
cooledwortandallowedtoconsume
sugarsandproducealcoholuntilthe
desiredlevelsofeacharereached.
Conditioning:thenewbeerisheldfor
sometimetopurgeitofoff-flavors,clear
itofyeastsandothermaterialsthatgive
itacloudyappearance,anddevelop
carbonation.
Herearesomedetailsofeachstage.
Thehopvine,Humuluslupulus,anditsfemale
flower structure, the cone, with a close-up of
oneofthecone’sclusteredleaves,orbracts.
BrewingBeer
MashingInthestageknownasmashing,the
coarselygroundmaltissoakedinwaterat
between130and160ºF/54–70ºCforacouple
ofhours.Typicalproportionsarearoundeight
partswaterperonepartmalt.Mashingis
