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People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
Some breweries produce exclusively barrel-aged beers, notably Belgian lambic producer Cantillon, and sour beer company The Rare Barrel in Berkeley, California. [9] In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them. [10] "Food & Wine" wrote of barrel-aging in ...
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
In homebrewing, the use of grain malt (including milling and mashing) can be skipped by adding malt extract to water to make wort. [4] The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops. In beer making, the wort is known as "sweet wort" until the hops ...
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Brewers generally refer to this apparent attenuation when using the word without qualification, [5] although the measurement of real attenuation — the actual percentage of sugar consumed by the yeast — is an important indicator of yeast health and for producing certain styles of beer. A beer which does not attenuate to the expected level in ...
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