{"id":8687,"date":"2011-11-02T23:30:44","date_gmt":"2011-11-03T05:30:44","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=8687"},"modified":"2019-04-29T23:00:11","modified_gmt":"2019-04-30T03:00:11","slug":"storyboard-beer","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/storyboard-beer\/","title":{"rendered":"Storyboard: Beer"},"content":{"rendered":"

\"Beer<\/a><\/p>\n

What is Beer Made of?<\/h4>\n

Water<\/p>\n

Reading The Complete Handbook of Beers and Brewing<\/a> by Brian Glover, my eyes were opened to the key role each ingredient plays in making a good beer. Even the minerals found in the water that goes into beer can have drastic effects on the color and flavor of the end product. Minerals like bicarbonate can affect acidity which changes how much sugar is extracted from the malt. Magnesium found in water is a nutrient yeast depend on for fermentation. For these reasons, breweries truly treasure their water sources. Some believe Guinness made in Ireland tastes better than Guinness made in other countries because of the water. The Coors Brewery here in Colorado boasts that snow melt from the Rocky Mountains gives their beer a better, more refreshing flavor.<\/p>\n

Malt<\/p>\n

According to The Complete Handbook of Beers and Brewing<\/a>, malt is “the body and soul of a brew.” Malt determines much of the color and body in beer. Several cereal grains can be used for malt, such as wheat, oats, and rye, but barley is most commonly used because it provides the most sugar. To make malt, barley is dried for storage, then taken as needed and steeped in water to promote germination. The barley is removed from the water and spread onto a large area. It must be aerated regularly to allow the barley sprouts to grow. Germination produces sugar which will later feed the yeasts for fermentation. To preserve the sugars the malt is baked. Malt comes in several varieties depending on how much it is cooked and how strong the flavor is.<\/p>\n

Hops<\/p>\n

Hops balance the sweetness of malt with their bitter bite. Hops were first added to beer in Medieval times as a preservative. The hop plant is a vine that loves to climb. After harvest, hops are dried and stored for use in brewing. Later, the hops are combined with malt and this mixture is called wort. The wort becomes feed for yeast during fermentation of the beer.<\/p>\n

Yeast<\/p>\n

Yeast is a fungus that a brewer carefully adds to malt and hops to ferment the sugars into alcohol, making beer. Yeast strains are carefully picked to produce a certain type of beer, and some naturally occurring wild yeasts are particular to a location (such as Belgium).<\/p>\n

Types of Beer<\/h4>\n
Lager<\/h5>\n

Reading the Ultimate Bar Book<\/a> by Mittie Hellmich, I learned that lager is a German word meaning “store”. Lagers are fermented at lower temperatures by slower acting yeasts over longer time. This method produces pale-colored, light bodied beer. Lagers can be made in different styles, from the weak-flavored American style to darker, more rich tasting amber bock.<\/p>\n

Pilsner- true pilsner is from the Czech Republic, and it all other pilsner brewers are modeling after the Czech style- pale, highly carbonated, with a mild flavor.<\/p>\n

Bock- The Ultimate Bar Book describes bock beers as “strong, dark amber in color, full-bodied, malty, and sometimes sweet.”<\/p>\n

Ale<\/h5>\n

Brewed at hotter temperatures than lagers with different yeast strains, ales have a dark copper color, higher alcohol, and are known for a pronounced bitter, hoppy bite. Ales can vary in color from light amber to dark, almost black stouts. The color is an indication of how intensely flavored the beer will be. Porters are dark in color with flavors of coffee and a light, smooth body. Stouts are full-bodied and can be dry or sweet. Belgian ales are very different from the rest of the group, fermented from wild yeasts. Belgian beers have a sour, fruity flavor, like sourdough bread, and are sometimes sweetened. The style of Wheat beers was developed in Bavaria. According to The Ultimate Bar Book<\/a>, this beer is brewed from wheat grain and malted barley for a pale-colored, somewhat tart ale with just a hint of hops.<\/p>\n

Cooking<\/h4>\n

Beer can be used in cooking just like wine, to add complexity to stews and braises. The character of beer can be fresh and herbal, fruity and tart, dark and coffee-like, or even floral. Ales are well-suited to rich autumn meat dishes, while pale lagers are great for cooking shellfish like mussels or shrimp. Include sweet dried fruits in stews to balance the bitter flavors of beer. The acidity, sweet maltiness, and bitter notes of beer go well with spicy flavors like chili peppers, horseradish, or warm spices. Beer and cheddar soup is a rich dish perfect for fall. Cook baked beans in beer for a more robust, full-flavored dish. Stouts are fun to use in baked breads and cakes, as they impart flavors of molasses and coffee notes.<\/p>\n

Flavor Pairing<\/h4>\n

Ale<\/h5>\n

– Spices: cinnamon, clove, anise, nutmeg, fennel seed, black peppercorn, crushed red chiles, smoked chile pepper, caraway, ginger, mustard
\n– Vegetables: onion, mushroom, tomato, potato, carrot, parsnip, garlic, turnip
\n– Dried fruits: cherries, prunes, raisins
\n– Poultry: duck and chicken, small game birds with dark meat
\n– Meat: stew beef, lamb, pork (especially bacon and sausages)
\n– Bread flour: wheat, rye
\n– Sugar, molasses
\n– Cheddar
\n– Horseradish
\n– Baked beans and black beans
\n– Oysters<\/p><\/blockquote>\n

Lager<\/h5>\n

– Spices: coriander seed, caraway, ginger, black peppercorn, bay leaf, nutmeg
\n– Vegetables: onion, garlic, fennel, jalape\u00f1o, cabbage
\n– Dried fruits: apricots, golden raisins
\n– Seafood: fish and shrimp, mussels, scallops
\n– Poultry: chicken and Cornish game hen
\n– Pork
\n– Fruit: apples
\n– Cheddar<\/p><\/blockquote>\n

\u00a0What are your favorite flavors to pair with beer? Let me know in the comments section. Click Here<\/span><\/a>.<\/h5>\n

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What is Beer Made of? Water Reading The Complete Handbook of Beers and Brewing by Brian Glover, my eyes were opened to the key role each ingredient plays in making a good beer. Even the minerals found in the water that goes into beer can have drastic effects on the color and flavor of the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[190,210,94],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8687"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8687"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8687\/revisions"}],"predecessor-version":[{"id":19356,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8687\/revisions\/19356"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8687"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}