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Brewing 101

Grain

Barley is the most common source of the fermentable sugars in beer. The barley kernel is the seed of a plant of the grass family, Gramineae. Barley malt is formed by sprouting barley kernels to a desired length, then stripping off the rootlets and kilning (drying) the kernels to a specific color. (BJCP Study Guide- Dave Sapsis)

Water

Water constitutes 85-90% of beer, with the remainder being compounds derived from malt, hops, and yeast. As a general rule, if it is drinkable, it may be used in brewing, although some adjustments may be needed to mimic the water used in some historical beer styles. (BJCP Study Guide - Ginger Wotring)

Mash

The barley corn contains sugars, starches, enzymes, proteins, tannins, cellulose, and nitrogenous compounds for the most part. The starches will be converted into simple and complex sugars by diastatic enzymes during the mash. The primary goal of mashing is to complete the breakdown of proteins and starches that was begun during the malting process. This is accomplished by several groups of enzymes that degrade different substrates during a series of rests at specific temperatures. (BJCP Study Guide-David Houseman and Scott Bickham)

Boil

The boil is generally 60-90 minutes in length and intended to enable the wort to go through several very important stages and flavor enhancements. During the boil additions of other compunds will be introduced that will enable the complex flavors found in todays craft beers. Such additions are dependant upon the overall flavor the brewer is trying to impart on the beer. Timing amount and wort volume all account for the final flavor of the beer during this stage.

Ferment

When yeast are pitched into wort below the reccomended temperature, the overall process of fermentation can be divided into severalstages or phases, all of which are part of the life cycle. In short the yeast cells eat the sugars created during the mashing and any edible sugars gained through the boil process and produce CO2 and alcohol. All yeasts produce different flavors and consistancies of the final beer.

Package

At this point it is time to decide if you will be bottling or kegging your beer. A general rule of thumb for a 5 gallon batch of beer will produce about two and a half cases of beer.

Basic Rules

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The Lingo

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Betting

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Game Variations

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This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. Talk about your team and what services you provide. Tell your visitors the story of how you came up with the idea for your business and what makes you different from your competitors. Make your company stand out and show your visitors who you are. Tip: Add your own image by double clicking the image and clicking Change Image.

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