Thanks for the hospitality Chris & Lucinda @RoyalGeorge and the invitation to talk about @GladfieldMalt @HopProductsAustralia and @GigaYeast and enjoy some of your finely brewed beers Macedon Ranges Brew Club
Topics discussed in the talk include:
- Why it is an awesome time to be a brewer?
- Why you should brew with Gladfield Malt?
- How to spot good malt from bad malt?
- NEW! Gladfield German Pilsner Malt
- How to spot good hops?
- Who is HPA and what research are they doing on flavour hops?
- Who is GigaYeast and where does Yeast come from?
- References to more info to learn about brewing and beer!
Craft Gladfield Malt + Hops + GigaYeast = Quality Beer
BEERCO CRAFT MALT + HOPS + YEAST = QUALITY BEER DERMOTT DOWLING – @BEERCOAU
MACEDON RANGES BREW CLUB 31-MAY-2017
3. DERMOTT SAYS “THERE HAS NEVER BEEN A BETTER TIME TO BE A BREWER” 1-Jun-17 www.beerco.com.au 3
4. AGENDA • Why brew? • Why brew with Gladfield Malt? • What about Hops • And let’s not forget GigaYeast • Q&A • Time for a beer 1-Jun-17www.beerco.com.au 4
5. WHY BREW YOUR OWN BEER? 1. It’s fun! 2. Potentially you will save $ 3. You’ll make friends and fun! 4. You’ll learn a lot more about beer along the way… 5. You’ll feel proud of your achievements 1-Jun-17www.beerco.com.au 5 Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879
6. WHY USE GLADFIELD MALT? GLADFIELD MALT • Family owned • Professional • Passionate • Provenance • Quality 1-Jun-17www.beerco.com.au 6
7. AWARD WINNING MALT USE YOUR 5 SENSES TO CHECK Crunch (Friability) Taste Bready & Rich Smells Fresh Feels Clean Looks Plump 1-Jun-17www.beerco.com.au 7
8. LISTEN TO BREWERS LIKE YOU! 1-Jun-17www.beerco.com.au 8 Newly developed from an old world style our German Pilsner malt is the perfect base to use with Ales and Lagers. We start with high nitrogen plump 2-row spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour.
9. HOW TO SPOT GREAT MALT Fat & even sized Clean and bright not bleached or mouldy looking Free from dust and chaff Smell sweet and fresh Nice and friable (easily milled) Tastes great! 1-Jun-17www.beerco.com.au 9
10. WHY GLADFIELD MALT? • 5th generation malting barley growers • State of the art technology • Ravoz Roaster • Full Laboratory & QA • Relentless pursuit of Quality Craft Malt • Passionate about Malt • Family owned business 1-Jun-17www.beerco.com.au 10
11. LET’S MAKE SOME MALT TEA • Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water to 50g of ground malt, typically run through a coffee grinder so a bit finer than if using a mill. • Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a coffee filter. • Pour over the water @70C • Check for colour and sip for some Flavour indication 1-Jun-17www.beerco.com.au 11
12. HOPS • 1. Warm sample to room temperature • This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer! • 2. Examine appearance. • The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the pellet. A glassy appearance is a sign of excess heat during processing. • 3. Finger smash • Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers. • 4. Evaluate the aroma • The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…). • 5. Check where the hops came from and their brewing values • Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s. 1-Jun-17www.beerco.com.au 12
13. THE HOP FLAVOUR SPECTRUM 1-Jun-17www.beerco.com.au 13
14. HOPS ARE COMPLEX 1-Jun-17www.beerco.com.au 14
15. SEARCH FOR THE HOLY HOP GRAIL 1-Jun-17www.beerco.com.au 15
16. MORE UNKNOWN THAN KNOWN IN THE HOP-LANDS 1-Jun-17www.beerco.com.au 16
17. HPA RESEARCH ON HOPS 1-Jun-17www.beerco.com.au 17
18. WHERE ARE THE HOPS GROWN IN AUSTRALIA? 1-Jun-17www.beerco.com.au 18
19. THE SCIENCE OF HOPS 1-Jun-17www.beerco.com.au 19
20. WHAT’S IMPORTANT TO YOU AS BREWERS? 1-Jun-17www.beerco.com.au 20
21. YEAST • We are still learning… • Have partnered with GigaYeast Inc • The Gold pitch is the first homebrew yeast with a true 5 gal pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties. 1-Jun-17www.beerco.com.au 21
22. ANATOMY OF A YEAST Saccharomyces cerevisiae is a unicellular fungus Mother cell Bud Bud Scar 10 µm
23. DIFFERENT YEAST MAKE DIFFERENT BEERS Saccharomyces cerevisiae– Typically used to produce ales. Can create a variety of fruity and spicy notes or be almost completely neutral. Hundreds of distinct strains in use. Saccharomyces pastorianus– Typically used to create lagers. Capable of cold fermentations that create very clean, dry beer with little aroma or flavor added. Dozens of distinct strains in use. Brettanomyces sp.– Traditionally seen as a contaminant that creates off flavors like “sweaty horse blanket” and “barnyard” but can also make many of the same fruit and spice notes as cerevisiae. Used in some traditional styles to add flavor during aging. Currently undergoing a renaissance being used in a huge number of unexpected styles and ways. The flavor profile, aroma, dryness, alcohol level and clarity of a beer are all affected by the type of yeast used in fermentation
24. THE MANY FLAVORS OF FERMENTATION Fusel alcohols– sharp, alcohol. By-product of amino acid catabolism Esters– fruity, floral flavor and aroma. Produced by esterification of fusel alcohols Phenols — clove, spicy, peppery. Formed by decarboxylation of acids found in grain
25. HOW DID WE GET 100’S OF DISTINCT YEAST STRAINS? Terroir The yeast native to different areas of the world have genetic differences from both random drift and the selective pressure from different environments. Some of these differences contribute to the distinct flavors and aromas of different strains. Human Selection Brewers preferentially made beer with yeast that had the desired traits. Over time this selection led to enhancing particular traits and eliminating others.
26. WE MAKE YEAST FROM ALL OVER THE WORLD AVAILABLE TO BREWERS ANYWHERE GigaYeast, Inc. banks 100’s of strains and currently makes app. 40 different strains/blends available for sale. We produce live yeast in concentrated slurry’s for beer from 20 Liters to 14,000 L. In an average month we produce and ship enough yeast to produce 700,00 pints of beer.
27. OVERVIEW OF THE PROCESS Microbiology Laboratory (Yeast Storage, Quality Assurance, Small Scale Propagation) Bulk Propagation (Large Scale Bioreactors) Concentration and Packaging
28. GIGAYEAST 1-Jun-17www.beerco.com.au 28
29. ATTENUATION 1-Jun-17www.beerco.com.au 29
30. ADDITIONAL LEARNING RESOURCES • BeerCo Blog • BeerCo YouTube Channel • We are social @BeerCoAU find us on your favourite social media channel • @GladfieldMalt – reach out and chat with Gabi & the team @GladfieldMalt – they love to hear from homebrewers! 1-Jun-17www.beerco.com.au 30
31. WE SUPPORT YOU! HTTP://WWW.BEERCO.COM.AU/SPONSORSHIP/ • Australian National Homebrewing Conference • Melbourne Brewers • Grafton Homebrewing Competition • Westgate Brewers – Stout Extravaganza • Worthogs – Pale Ale Mania • Tasmanian State Home Brewers Competition • Victorian Amateur Brewing Championships 2016 • The Righteous Homebrewers of Townsville 1-Jun-17www.beerco.com.au 31
32. CHEERS! ANY QS 1-Jun-17www.beerco.com.au 32 Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast