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Ingredients for Beer Brewing |
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Ingredients
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Beer ingredients are virtually only hop, malt, yeasts and water.
Malt is a cereal - like barley, wheat, rye or spelt -, which germinates and is dried in the malting process.
Hop is a plant which belongs to the family of hemps; all kinds of hop are quickly growing twiners.
Yeasts are monocellular fungi, which often originate from the genus of sac fungi. Yeasts reproduce by budding or by fission.
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Hop, malt and yeast are available in the hobby brewers´ trade or via the Internet.
It is particularly important to buy fresh malt.
After the kibbling process (breaking up of the grains), the malt should be used up as quickly as possible.
In most cases, hop is offered in a pressed form as pellets.
It is recommended to use dry yeast for the fermentation process, because it is easy to store and has a longer durability.
Of course, ready-made brewing packages are available as well – they will save you the laborious searching for and gathering of the individual ingredients.
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Malt
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We are pleased to present to you a small selection of conventional brewing malts available.
You may find other sorts of malt at: www.weyermann.de for instance. |
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Pilsner Malt (EBC 2-3)
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Malt from Munich (EBC 15-20)
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Malt from Vienna (EBC 7-9)
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For the production of all blond beers or as basic malts for special beers.
- Pilsner beers
- Any other type of beer
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This type of malt underlines the typical character of the beer thanks to an enhancement of its flavours. A vigorous beer colour is achieved.
- Malt beers
- Festival or celebration beers
- Stouts
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To obtain “golden-coloured“ beers and to support the beer’s richness and full body and aroma.
- Export beers
- Maerzen beers
- Festival or celebration beers
- Home brewed beers
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Wheat malt blond (EBC 3-5)
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Carapils (EBC 3-5)
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Smoked malt (EBC 3-6)
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To strengthen the typical topfermented aroma. Helps to obtain a slimmer, more sprightly beer and to strengthen the typical wheat aroma.
- Wheat beers
- “Kölschbiere“
- “Altbiere“
- Top-fermented pub beers
- Light beers
- non-alcohol beer
alcohol reduced beer
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Improvement of the foam and of the foam’s stability; further improvement of the rich and full-bodied nature of the beer.
- Pilsner beers
- Light beers
- Alcohol-free beers
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Achievement of the typical smoke taste.
- Smoked beers
- Lager beers
- Cellar beers
- Beer specialties
- Wheat beers
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Hop
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Hop Pellets
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Umbel Hops
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Aroma or bitter hop in a pressed form. The bitterness of the hop is indicated in % of alpha acid and usually ranges from 4% to 17% of alpha. Due to the hop pellets’ practical storage and application facility, they represent the most common variant.
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Aroma or bitter hops in the form of dried umbels. The bitterness of the hop is indicated in % of alpha acid. Umbel hops first of all serve to aromatize the beers in the final stage of the brewing process.
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 Customer group: Gast
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