If you love beer, then you will know there are thousands of beer styles and brands all over the world, some of these include craft beer including those made in Singapore bars and restaurants.
Unlike wine and other alcoholic drinks, you can make your own beer with minimal equipment and training, but making a great beer requires practice and knowledge of the key beer ingredients.
Here are the basics of beer crafting for beginners.
You might want to invest in home brewing-designed materials for beer crafting such as the following:
- Airlock, which is used to prevent contamination of the ingredients. This comes in many styles but the most common are the three-piece and bubbler types.
- Boiling pot that can hold 3 gallons or more. Pick models that are made from durable but affordable materials such as stainless steel or ceramic.
- Fermenter, specifically the food-grade types made of plastic which can hold at least 6 gallons. Once you are used to the beer brewing process, you can invest in more expensive fermenters.
- Racking cane used for siphoning which leaves the trub.
- Siphon, usually made of plastic and connected to a racking cane and bottle filler.
- Bottle filler is a tube used to fill up beer bottles.
- Bottle capper for sealing the beer bottles.
- Measuring cup, specifically those made from heat-resistant glass for measuring the ingredients.
- Thermometer for getting the temperature of the wort.
- Stirring paddle made from food-grade plastic to stir the wort.
Additionally, you will also need a supply of bottles and bottle caps if you want to sell or give samples of your beer.
Most beer, those made commercially by large brewers and craft beer made by small brewers, are made with barley or other grain, hops, water, and yeast. The differences in the amount of ingredients and the type of grain creates different flavors. Additionally, you can include sugars, spices and flavorings, salts and treatments, and beer finings.
The homebrewing process is almost similar to commercial beer brewing and follows the basic steps of malting, mashing, boiling, fermenting, bottling, and aging.
- Malting – First, the grains are processed by heating them and then drying out and cracking to isolate the enzymes.
- Mashing – Once the malting is done, the grains are steeped in hot water for an hour. Do not boil the grains so that the sugars can be released and broken down. After about an hour, the water is drained. This liquid is called the wort.
- Boiling – The wort or the sticky fluid is boiled again for an hour. The other ingredients such as hops and spices are mixed to preserve and add flavor to the wort.
- Fermentation – After boiling the wort, it is set aside and cooled before it is strained and filtered. Next, it is placed in a fermenter and the yeast us added. The wort and yeast are left in the fermenter for weeks in room or cold temperature.
- Bottling and Aging – Finally, the beer is carbonated then bottled.