Home Brewing Takes a Second Spin

The art of home brewing of drinks traces its origin in the science that made Louis Pasteur famous. His experiments bred the practice of beer brewing from fermentation. The method of making homemade beer shades from ancient history that’s why many cultures worldwide take pride in home brewed drinks. As the process of perfect beer brewing became familiar, it gave rise to mass production. It became a source of trade. Community pubs even monasteries engaged in the manufacture to generate income among communities.

Here comes the brew

The drink brewing uses any substance of starch or sugar; malted cereal readied to ferment. Widely accepted addition in the process is the use of barley malt. It is a favorite ingredient in making beer drinks because of its high amylase content. It contributes to the quick sugar component, a result of starch breakdown. This function is comparable to the way food digests in the body with the assistance of a digestive enzyme called amylase.

Make some, have some

The triumph and failure in making a brewed drink rely on the selection of quality and some ingredients put into the mix. It also calls for a thorough understanding of fusing fermentation and the process together. The use of a precise selection and an amount of diverse elements make the brewing process a success. It can similarly include water, choice of grains like barley. It supports proper equipment use, right sanitary practice plus the rigors of a wait. They are significant factors that share to the success of an excellent brewed drink. Since the drink production is not only for home use, packaging in bottles or plastic containers is popular.

The process of making homemade brewed drink

  • A large kettle fills with malt and water then churns continuously. It produces a wort. After 15 minutes to an hour of boiling, it gets free of impurities from the mix. The wort cools down (via thermal heat exchanger made of copper tubing submerged in the wort as the water flows) to around 60 degrees This lasts instantly for a delay in the cooling process can breed bacteria, and the wort will oxidize.
  • A ferment jug houses the wort for aeration. Yeast compounds into a wort follows. An activated dry yeast is essential to control the taste for the different types of beer drinks. The mixture then ferments in huge plastic grade buckets. The foaming process starts 12 hours after that could last for a couple of days. Observe that in the procedure, fermented sugars which are a by-product of yeast surface at the bottom of the concoction. They look like proteins, fats, and the now inactive yeast.
  • The resulting beer transfers to another container for aging. At this stage, for a more beneficial result, the mix digests some chemical products to enhance the taste. It can last up to four weeks.
  • Dextrose fuses with the beer mix which then seals in bottles, covered and goes to a keg for storage. Carbon dioxide put in canisters are sometimes released into the casks or barrels that boost carbonation . It occurs almost instantly. Once this stage ends, aging begins. Some beers are consumed right away while others like those with higher alcohol content are better kept for years.


The success of a homemade drink attributes to the careful choice of ingredients and the rigors of a wait for it to ferment. Without these, the home production of beer fails its purpose- a good cold drink of beer!





















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