Sodium is an essential mineral for the human body, but it’s also a component found in varying levels in beer. It typically derives from the brewing water and can influence both the flavor and stability of the finished product. While most beer styles contain relatively low amounts of sodium, some, like Gose, may have higher … Read more
Diacetyl is a naturally occurring compound that plays a crucial role in the brewing process. Known for its buttery or butterscotch aroma, it is produced during fermentation as a byproduct of yeast metabolism. Although it can be present in low concentrations in some beer styles, high levels of diacetyl are typically undesirable as they can … Read more
Rice beer stands out as a remarkable and tasty option compared to conventional barley-based brews, renowned for its pristine clarity and refreshing quality. Rice serves as the primary grain during the brewing process, yielding beers with significantly reduced protein content and a more transparent appearance, commonly linked to Japanese brews. Numerous breweries produce an assortment … Read more
Attenuation in brewing refers to the reduction of sugars during the fermentation process, resulting in a change in specific gravity as yeast consumes the sugars and produces alcohol and carbon dioxide. This important parameter measures the effectiveness of fermentation and is typically expressed as a percentage. Higher attenuation levels result in drier, less sweet beer … Read more
Whirlpooling beer is a technique primarily utilized by commercial breweries but has also gained popularity among home brewers. The purpose of this process is to separate hop particles and trub, which is the gunk that forms in the wort during boiling, from the wort before it is transferred to the fermenter for fermentation. This separation … Read more