Our brew club just had a tasting class or rather a class on off flavors. A local large craft brewer quality control sensory analysis science guy put on the class. The only thing I learned in the class is I am not destined to be a beer judge as the samples were not all that detectable to me.
What I did learn after the class was over is how important yeast health is and what the brewery does to help the yeast. The subject of water chemistry came up and while I did not get particulars they do make several additions to the brewing water. From all the posts I have seen on water our water is close to what most brewers use in Australia (low counts). The interesting addition was Zinc other then the regular additions of Calcium, Magnesium and other flavor ions.
I have found that good healthy yeast is important to brewing as well as the correct yeast count. My brewing has improved with yeast in mind and some basic water additions but now I am thinking of going farther and adding some yeast nutrient. After the class I have been thinking of how many brewers are making yeast cultures or starters but not making healthy yeast in the process. True they are making lots of yeast but how healthy are they?
It was also interesting to find they test everything in the brewery. Any change in ingredients is tested before put into production. How do they test it? They brew a batch and taste it as well as put it through a battery of machine tests. But the bottom line is how does it taste.
Yeast and how they work came up over and over. Some defects are not yeast related but a surprising amount is even if they relate to infection.
Yeast health as well as basic process control like fermentation temperature and sanitation is important. Quality ingredients are important as well as mash processes if you are using grain.
There are no silver bullets in brewing but with all the bits together a real good quality beer can be made. And sometimes well, with all this they still make some bad beer and have to tip it.
What I did learn after the class was over is how important yeast health is and what the brewery does to help the yeast. The subject of water chemistry came up and while I did not get particulars they do make several additions to the brewing water. From all the posts I have seen on water our water is close to what most brewers use in Australia (low counts). The interesting addition was Zinc other then the regular additions of Calcium, Magnesium and other flavor ions.
I have found that good healthy yeast is important to brewing as well as the correct yeast count. My brewing has improved with yeast in mind and some basic water additions but now I am thinking of going farther and adding some yeast nutrient. After the class I have been thinking of how many brewers are making yeast cultures or starters but not making healthy yeast in the process. True they are making lots of yeast but how healthy are they?
It was also interesting to find they test everything in the brewery. Any change in ingredients is tested before put into production. How do they test it? They brew a batch and taste it as well as put it through a battery of machine tests. But the bottom line is how does it taste.
Yeast and how they work came up over and over. Some defects are not yeast related but a surprising amount is even if they relate to infection.
Yeast health as well as basic process control like fermentation temperature and sanitation is important. Quality ingredients are important as well as mash processes if you are using grain.
There are no silver bullets in brewing but with all the bits together a real good quality beer can be made. And sometimes well, with all this they still make some bad beer and have to tip it.