The Brewing Process + Beer Comparison

The Brewing Process

Step 1: Malting. This is where grains are mixed in with hot water, then into a germination tank in order for proteins to form and starches are developed. Then the grains are taken to a kiln to remove moisture and roast them to add flavor and color to the beer, and to stop enzyme action.

Step 2: Mashing. Here hot water is added to the grains to re-activate the enzymes, and starches from the grains react with them and turn the starches into sugars which will later react with the yeast. The spent grains are then removed, and what is left is called the wort. (Spent grains are still nutritious and can be fed to cattle or used in bread.) 

Step 3: Boiling. We boil the wort in order to sanitize, provide energy for chemical reactions with the hops, and stop enzyme action. During the boil is when hops are added. Hops attribute to the beer’s bitterness and aroma. Boiling typically lasts for an hour, and hops that spend the most time in the boil make the beer bitter, and hops that are added at the end of the boil attribute to the aroma of the beer.

Step 4: Cooling. The wort must be cooled in order for the yeast to react with the sugars.

Step 5: Fermentation. The wort is then put into a fermenter, and yeast is added. After a week or so the yeast will be done reacting with the sugars (creating alcohol) and the wort should remain in the fermenter for another week or so for conditioning.

Step 6: Filtering. Some beers require filtering while others don’t, but filtering is putting the beer through a system that traps any leftover grains and the yeast. This is what makes the beer clear. You can observe beer and know if it has been filtered or not depending on how clear the liquid is.

Step 7: Bottling. The beer is then put into bottles! Or directly into kegs.

Step 8: Consumption. Yummmm…

Beer Comparisons:

Liebhard's Kellerbier

Style: This is a bottom fermented, helles (light beer) that is unfiltered. 

Appearance: Unfiltered, so murky, but light. SRM of about 6-8. 

Aroma: Had the scent of bread

Flavor: Right off the bat has a bit of a sour taste, with a bready aftertaste. Also has a bit of bitterness that hits after a few seconds. 

Mouthfeel: Kind of thick, coats your tongue. 

I liked this beer a lot! Very unique light beer in the fact that it was unfiltered. I drank this beer in the city of Aying at lunch, before our tour of Ayinger. It was very drinkable, and very refreshing. Picture below!!

Augustiner Helles

Style: Bottom fermented, light beer that is filtered

Appearance: Very clear, can see through it completely. SRM of 4-5

Aroma: Bready, a little hint of vegetables (caused by DMS, which comes from the fermentation or malting)

Flavor: A bit sour, and bready. Aftertaste is a bit metallic  

Mouthfeel: Dries out the mouth 

I have actually drank this type of beer on many occasions this trip, but recorded this while drinking it before/during dinner at the Augustiner that is a block away from our hotel. This restaurant is a lot smaller than the large cafeteria-type Augustiner that we visited the other day.  It is a refreshing beer, but I think I liked the Ayinger helles a little better. Once I remembered to take a picture of this one it was too late...

Ayinger Liebhard's Kellerbier