perfect beer what a concept while the basic ingredients of beer haven’t
basic ingredients of beer haven’t
basic ingredients of beer haven’t changed much since ancient Egyptian
changed much since ancient Egyptian
changed much since ancient Egyptian times most modern beers go through seven
times most modern beers go through seven
times most modern beers go through seven essential process sites the mill the
essential process sites the mill the
essential process sites the mill the mash mixer the lauter tun the brew
mash mixer the lauter tun the brew
mash mixer the lauter tun the brew kettle the fermenter the aging tank and
kettle the fermenter the aging tank and
kettle the fermenter the aging tank and the finishing tank
steam whistle has three teams of brewers
steam whistle has three teams of brewers working eight-hour shifts head brewer
working eight-hour shifts head brewer
working eight-hour shifts head brewer jeff and brewer Elizabeth call
jeff and brewer Elizabeth call
jeff and brewer Elizabeth call themselves the HOS draggers because they
themselves the HOS draggers because they
themselves the HOS draggers because they make sure the beer never stops flowing
make sure the beer never stops flowing
make sure the beer never stops flowing and they help Marek keep tabs on each
and they help Marek keep tabs on each
and they help Marek keep tabs on each batch of beer at every step of the
batch of beer at every step of the
batch of beer at every step of the process
most beer is made from malted barley
most beer is made from malted barley malted barley what’s that about
malted barley what’s that about
malted barley what’s that about the barley kernels are usually soaked in
the barley kernels are usually soaked in
the barley kernels are usually soaked in water for three days so they’ll
water for three days so they’ll
water for three days so they’ll germinate which is then halted by dry
germinate which is then halted by dry
germinate which is then halted by dry roasting at that very specific point the
roasting at that very specific point the
roasting at that very specific point the barley is just the right amount of
barley is just the right amount of
barley is just the right amount of moisture and the right amount of protein
moisture and the right amount of protein
moisture and the right amount of protein and must be no smaller than two and a
and must be no smaller than two and a
and must be no smaller than two and a half millimeters pretty particular
half millimeters pretty particular
half millimeters pretty particular requirements only very large breweries
requirements only very large breweries
requirements only very large breweries malt their own barley most receive it
malt their own barley most receive it
malt their own barley most receive it already malted milling the malt is the
already malted milling the malt is the
already malted milling the malt is the first step in the brewing process in the
first step in the brewing process in the
first step in the brewing process in the mill the malted barley grains are
mill the malted barley grains are
mill the malted barley grains are cracked cracking the outer shell of the
cracked cracking the outer shell of the
cracked cracking the outer shell of the malt helps release the starch from
malt helps release the starch from
malt helps release the starch from inside the grain Jeff Pearson will make
inside the grain Jeff Pearson will make
inside the grain Jeff Pearson will make sure the crack malt is mixed properly in
sure the crack malt is mixed properly in
sure the crack malt is mixed properly in the next step the mash mixer
this is where we introduced the dry
this is where we introduced the dry grain did a very wet water and what
grain did a very wet water and what
grain did a very wet water and what happens is it it goes in and form so it
happens is it it goes in and form so it
happens is it it goes in and form so it looks like a porridge
hot-water reactivates the natural
hot-water reactivates the natural enzymes in the cracked malt forcing the
enzymes in the cracked malt forcing the
enzymes in the cracked malt forcing the starch to convert into sugars which
starch to convert into sugars which
starch to convert into sugars which dissolve into the water the brew then
dissolve into the water the brew then
dissolve into the water the brew then goes to the third step the lauder tongue
goes to the third step the lauder tongue
goes to the third step the lauder tongue in the lauter tun which is similar to a
in the lauter tun which is similar to a
in the lauter tun which is similar to a colander the mash is strained and a
colander the mash is strained and a
colander the mash is strained and a clear sugary liquid called work drips
clear sugary liquid called work drips
clear sugary liquid called work drips into the bottom of the tank
during this stage the Brewer adjusts the
during this stage the Brewer adjusts the strength of the mash he calls it
strength of the mash he calls it
strength of the mash he calls it sparging
sparging
sparging essentially what we’re doing was just
essentially what we’re doing was just
essentially what we’re doing was just eluding so what would it be like is like
eluding so what would it be like is like
eluding so what would it be like is like say you use twice as much coffee and
say you use twice as much coffee and
say you use twice as much coffee and your coffee maker to make coffee and
your coffee maker to make coffee and
your coffee maker to make coffee and then you’re adding water to it glued it
then you’re adding water to it glued it
then you’re adding water to it glued it down so it’s like drinkable the next
down so it’s like drinkable the next
down so it’s like drinkable the next step in the process is the brew kettle
step in the process is the brew kettle
step in the process is the brew kettle which is similar to a pressure cooker
here the work is carefully brought to a
here the work is carefully brought to a steaming boil and at the exact moment
steaming boil and at the exact moment
steaming boil and at the exact moment the recipe requires the brewmaster adds
the recipe requires the brewmaster adds
the recipe requires the brewmaster adds flavor giving hops sometimes at
flavor giving hops sometimes at
flavor giving hops sometimes at different stages compressed into pellets
different stages compressed into pellets
different stages compressed into pellets hops don’t look like much but they’re
hops don’t look like much but they’re
hops don’t look like much but they’re the stars of the beer recipe hops are
the stars of the beer recipe hops are
the stars of the beer recipe hops are just like spice they’re like the spice
just like spice they’re like the spice
just like spice they’re like the spice of the beer after boiling the brew is
of the beer after boiling the brew is
of the beer after boiling the brew is cooled and moved to the fermenter tank
cooled and moved to the fermenter tank
cooled and moved to the fermenter tank where the alcohol will be produced here
yeast is introduced to the cooled work
yeast is introduced to the cooled work by now the work is about 10% sugar the
by now the work is about 10% sugar the
by now the work is about 10% sugar the yeast literally eats the wort sugars and
yeast literally eats the wort sugars and
yeast literally eats the wort sugars and as it does it produces alcohol and
as it does it produces alcohol and
as it does it produces alcohol and carbon dioxide
yeast is a little organism little Pacman
yeast is a little organism little Pacman that goes in there and eats all the
that goes in there and eats all the
that goes in there and eats all the sugar and it burps out the carbon
sugar and it burps out the carbon
sugar and it burps out the carbon dioxide and it creates the alcohol that
dioxide and it creates the alcohol that
dioxide and it creates the alcohol that makes a delicious beer
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