BREWING
Beer Ingredients
Beer Ingredients - Malt, Hops, Yeast and Water
Beer is about 90-95% water and so is obviously very relevant to the quality of the finished product, as expressed neatly in this link on the Beer Cartel website: The Role of Water in Beer. However, it is probably beyond the control of typical beer drinkers to consider its influence beyond recognising that some brewers regard it as “the most important ingredient in beer.”
More recognisably apparent are a beer’s malts, hops and yeast which bring magic to the flavours in beer. Hence, here is a brief overview of some commonly used brewing malts, hops and yeasts, and how they are used in the different global beer styles.
MALT
Ale Malt - This is a basic malt that is used in many different beer styles. It provides a clean, neutral flavour that allows other ingredients to shine through.
Munich Malt - This malt is often used in German-style lagers and wheat beers. It provides a slightly sweet, bready flavour and a deep golden colour.
Roasted Barley Malt - This malt is often used in Stouts and Porters. It provides a rich, roasted flavour and a dark colour.
Wheat Malt - This malt is principally used in wheat beers and provides a crisp, light flavour and a cloudy appearance.
HOPS
Cascade - This is a classic American hop variety that is often used in American Pale Ales and IPAs. It has a floral, citrusy aroma and a moderately high bitterness.
Saaz - This is a classic Czech hop variety that is often used in Pilsners and other light lagers. It has a delicate, spicy, and earthy aroma with a low bitterness. NZ’s Motueka hop, now used the world over, is derived from Saaz - similar but more bitter and fruitier.
Fuggle - This is an English hop variety that is often used in English-style Ales and Stouts. It has a mellow, earthy, and slightly spicy aroma and a low bitterness.
Hallertau - This is a German hop variety that is often used in German-style lagers and wheat beers. It has a delicate, floral, and slightly spicy aroma with a low bitterness.
Galaxy - This is an Australian hop variety that is known for its tropical fruit flavours, such as passionfruit, peach, and citrus. It is often used in IPAs and other hop-forward beers.
Vic Secret - This is another Australian hop variety that is known for its complex flavours and aromas, including tropical fruit, pine, and resin. It is often used in American-style Pale Ales and IPAs.
Ella - This is an Australian hop variety that is known for its floral, spicy, and herbal aromas. It is often used in a range of beer styles, from Pale Ales to Saisons.
Chinook hops are primarily used for their high alpha acid content as a bittering hop. These days, however, late additions and even dry-hopping with Chinooks is becoming more popular. This hop can contribute herbal, piney, and smoky aromatic qualities to a beer.
East Kent Goldings is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavour and aromas. The hops have aroma descriptors that include smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones.
For more on hops used in Australia, see the following two articles:
World of Beer Craft: The top 8 hops from Australia - Craft Brewing Business
YEAST
Saccharomyces cerevisiae - This is a common ale yeast that is used in many different beer styles. It ferments at warmer temperatures, producing fruity and complex flavours.
Saccharomyces pastorianus - This is a common lager yeast that is used in many different beer styles. It ferments at cooler temperatures, producing clean and crisp flavours.
Brettanomyces - This is a wild yeast that is often used in Belgian-style beers. It can produce funky and sour flavours.
Kveik - This is a Norwegian yeast strain that is known for its ability to ferment at high temperatures, producing fruity and spicy flavours. It is often used in farmhouse-style ales.
WATER
Water is the main ingredient in beer, and, though water itself is flavourless, the chemical; composition can have an influence on the finished taste; indeed, some brewers regard it as "the most important ingredient in beer".
Water characteristics will vary by geography. Melbourne water is soft and good quality for brewing which helps to explain the recent growth in craft beers in this region.
In particular, two styles of beer are especially noted for their water chemistry: PALE ALE , for which the process of Burtonisation is widespread; and PILSNER. For these two styles some brewers will try to emulate the water characteristics of Burton on Trent and Pilsen.
Different beer styles and their variants can use different combinations of hops, malts, and yeasts to create unique flavour profiles. For example, American-style Pale Ales often use Cascade hops for their floral and citrusy notes, while German-style lagers often use Hallertau hops for their delicate and spicy aroma. Similarly, English-style Ales often use Fuggle hops for their earthy and slightly spicy aroma, while Stouts and Porters often use Roasted Barley for their rich, roasted flavour. The type of yeast used can also have a big impact on the flavour of the beer, with ale yeasts typically producing fruity and complex flavours, while lager yeasts produce clean and crisp flavours.