Beer Cans Vs Bottles

Beer Vs Coffee Infographic

Agents of Fermentation

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Largest Hop-Producing Countries

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Who Owns the Beer Companies

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Beer - Electron Micrograph

How Stuff Works: Beer Episode 2

How Stuff Works: Beer Episode 1

Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place

Originally Published by Tracy Aquilla in Brewing Techniques (Volume 5, Number 2)

"Through it flies in the face of popular wisdom, yeast does not go through a respiration phase in the early stages of fermentation. A careful look at yeast metabolism and reproduction reveals a common misunderstanding and points the way to more sophisticated applications of oxygen in the brewery.

Fermentation is perhaps the most interesting and exciting part of brewing beer. There is something fascinating about watching yeast in action, and being close to the process contributes immensely to my enjoyment of my beer. No matter how well we do our part in preparing bitter wort for fermentation, it is the yeast that turns it into beer. For this reason alone, it is important to understand and appreciate what these microorganisms are really doing inside our fermentors. Most of the popular brewing literature, however, fosters a misconception about yeast and fermentation. This articles sets the record straight.

Most of the brewing literature indicates that brewers’ yeast (Saccharomyces cerevisiae and S. uvarum) required dissolved oxygen for a brief period of time after pitching so the cells can respire and grow, implying that yeast needs oxygen to bud and must respire before it can ferment wort. It is true that aerating or oxygenating wort is generally beneficial to fermentation, but it is untrue to say that yeast requires oxygen to reproduce or that yeast uses oxygen to respire during fermentation. The misunderstanding may be subtle, but it is a misunderstanding nonetheless. Gaining a clear understanding of the truth about how yeast works not only sets us on sound technical foundations, but has practical applications as well. This article briefly discusses yeast metabolism, clarifies the role of oxygen, and suggests some practical applications of this more refined understanding of fermentation processes."

Read the rest of the article: Here

Understanding Malt Analysis Sheets -- How to Become Fluent in Malt Analysis Interpretation - Greg Noonan

"No two batches of malt are alike. The only sure way to predict their effect on your brew is to ask for and know how to read malt analysis sheets.

You are a serious grain brewer. Whether you brew professionally, as a hobby, or as an obsession, you take pride in your beer. You do everything you can do to reproduce each of your recipes accurately from brew to brew. Or do you?

Like most serious brewers, you probably adjust your hopping rates to reflect the alpha-acid content of each new lot of hops you purchase, but do you adjust your grains for changes in color, moisture, and extract potential? Do you know that a mere 2% increase in the moisture content of a new lot of malt accompanied by a matching drop in the extract potential can drag the density of a 12 °Plato (S.G. 1.048) wort down to 11.5 °P (S.G. 1.046) or increase the cost of malt 31/2%? Do you know that the color of dark-roasted malts commonly varies by 25-50 °L from lot to lot, or that one maltster's "dark crystal malt" may be 40-45 °L while another's is 80-90 °L and someone else's is 120-130 °L?

Even slight changes in malt specifications may have perceptible consequences, combinations of lot-to-lot variances in the color, moisture, and extract content of malts can seriously alter a recipe's results. Whether you brew at home or at work, the more you know about the malt you use, the better and more consistent your beer will be. You can enjoy that gain without suffering any pain -- understanding and using malt analysis sheets is neither difficult nor unpleasant." - Greg Noonan

You can read the rest of the article to learn malt analysis here

Sugar Composition of Wort

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BrewTan Explained

"Colloidal (haze) and flavour (taste) stability of beer is considered worldwide as the label of quality of a beer. Due to its unique properties Brewtan has a positive impact on both quality metrics.

Brewtan B, Brewtan C and Brewtan F ,very specific gallotannins, react with the haze sensitive proteins (proteins rich in proline) and SH-group containing proteins by adsorption and precipitation. In addition to the interaction with these proteins, the Brewtan products are able to complex iron and as a consequence inhibit the Fenton oxidation reaction.

Brewtan B brings the stabilisation upstream in the brewing process, with an increase in flavour stability when used in mashing in and an increase in colloidal stability when used in boiling. Brewtan B can also be used simultaneously in mashing and boiling.

Brewtan C is injected proportionally in line before maturation or settling tanks. This is an easy and economical solution for a complete or a steady background stabilisation.

Brewtan F is injected in line before end clarification with a filter (Perlite, Kieselguhr) in order to have a perfect stabilization without beer losses."

Source: Here

The Chemistry of Beer

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Beer Periodic Table

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United States Map - Number of Craft Breweries

Source: Vinepair.com

Is Beer or Wine more popular? - Google Trends Reveals the Answer