Beer Alchemy

38 Pages·2009·0.36 MB·English

Beer Alchemy:
Pre and Post Flavor Ideas
National Homebrew Conference 2009
PPresenttedd bby SSean ZZ. PPaxtton
Abstract
(cid:131) There is a set formulation of inggredients that work
together in unison, to create a flavor profile that is
categorized as a style of beer. Participants attending
tthhiiss sseessssiioonn wwiillll eexxpplloorree tthhee aapppplliiccaattiioonn ooff sshhaarreedd ffllaavvoorr
profiles from the kitchen, home brewery and back bar to
create unique and special blends such as cuvee’s and
other one-offff beers we see CCrafft Brewers create today.
Understanding each ingredient (malt, water, hops and
yyeast)) and apppplyyingg techniqques used byy the brewer,, wine
maker, distiller and mixologist, homebrewer’s can design
a recipe (pre and post fermentation) to become unique to
oouurr oowwnn ttaasstteess.
Outline
(cid:131) Pre-fermentation: What can we do to add flavors
(cid:131) Post-fermentation: Ideas in adding new flavors to beer
(cid:131) Other Industries: Parallel thinking
(cid:131) Inspirations: Thoughts on designing a beverage
Pre-fermentation: Malt
WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss
(cid:131) Desiggningg a beer recippe
– Malt
• Malty/Toffee/Caramel?
• Roasty/Chocolate/Coffee/Espresso
• Wheat/Rye
• Difffferent Adjuncts
– Wild Rice/Black Rice
– Buckwheat/Millet/Amaranth
Pre-fermentation: Sugars
WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss
(cid:131) Desiggningg a beer recippe
– Sugar
• Dextrose: Feeding a beer like DHF 120 IPA
• Soft Sugars: Rochefort/Westmalle/Westvleteren
• Candi Syrups
• Difffferent SSugars
– Date Syrups
– Jaggggeryy/Palm Suggar
– Mexican Cone Sugar
– Turbinado Sugar
Pre-fermentation: Spices/Herbs
WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss
(cid:131) Desiggningg a beer recippe: Reflections on a Gruit
– Spices
• Coriander/Cumin/Peppercorns
– Herbs
• Thyme: Pannepot
• Bay Leaff
• Thai Basil: The Bruery Trade Winds
Pre-fermentation: Hops
WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss
(cid:131) Desiggningg a beer recippe
– Hops
• What does a hop bring to a beer?
– Bitterness
– Aroma
– FFllaavvoorr
• What flavors do hops bring to the beverage?
• Can we re-create the flavor of hops without hops?
Brian Hunt – Moonlight Brewing
Hop Oils
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(cid:131) MMoonnootteerrppeennooiiddss (cid:131) SSeessqquuiitteerrppeennooiiddss
– Humulene
– Myrcene- Spicy
– Caryophyllene
– Linalol- Floral
– HHuummuulleennee eeppooxxiiddee
– GGeraniioll- FFllorall
– Limonene- Citrus, fruity
- When in oxidized form they
– Terpineol- Woody, resinous
aarree aassssoocciiaatteedd wwiitthh “hhooppppyy”
– Pinene- Spicy, Piney “noble” aroma.
– Cirtral- Citrus
– CCaaddiinneennee- CCiittrruuss
- Associated with fresh / non-
oxidized dry hop aroma
Slide courtesy of Matt Bryndilso
Flavor Components of Common
SSppiicceess
Spice Limonene Pinene Caryophyllen Myrcen Eugeno Humulen linalool
ee ee ll ee
Annotto x x x x
BBaassiill xx xx
Cardamom x x x
Coriander x x x
Grains of x x x
Paradise
Lemongrass x x
Rosemary x x
Slide courtesy of Matt Bryndilso