Views: 0 Author: Sayt Ɛditɔ Pɔblish Taym: 2025-07-17 Ɔrijin: Ples
Yu dɔn ɛva wɔnda wetin mek sɔm bia dɛn kin te fresh ɛn klin ɛn ɔda wan dɛn kin gɛt strɔng ɔ frut flawa? di ki de insay di difrεns bitwin lagering vs fεmεnt. Fɛminɛshɔn na di we aw yist kin chenj di shuga to rɔm, ɛn dis kin mek di bia gɛt di fɔs flawa dɛn. Lagering de fala fεmεnt, we involv di bia fכ rεst na kol tεmprachכ. Arawnd 68.5% pan di bia dɛn ɔlsay na di wɔl kin gɛt lagering. Dis step de mek di flawa dɛn sof ɛn mek di bia klia, we de mek di drink smol smol as di chenj dɛn we di kemikal dɛn de chenj de kɔntinyu smɔl smɔl insay dis kol tɛm.
Fɛminɛshɔn na di fɔs tin we yu fɔ du. Yist kin chenj di shuga to alkol ɛn flawa. Dis de mek di bays fɔ di bia.
Lagering de kam afta di fεmεntεshכn. I min se yu fɔ kip di bia kol fɔ wik ɔ mɔnt. Dis kin mek di bia klia, smol, ɛn krisp.
Ale yist kin wok fayn we i wam. I de gi frut ɛn spaysi flawa. Lager yist de wok bɛtɛ we i kol. I de gi klin ɛn mild teys.
I impɔtant fɔ kɔntrol di tɛmpracha we yu de fɛmɛnt ɛn lager. Dis kin ɛp fɔ shep di bia in flawa. I de stɔp bak fɔ mek bad tin dɛn we de te nɔ fɔm.
Wan dayasεtil rεst we yu de du lager de εp. I de pul di bɔta flawa dɛn we yu nɔ want. Dis kin mek di bia bɛtɛ.
Lɔng lagering tɛm de mek bia klia ɛn balans. Yu nid fɔ peshɛnt fɔ mek yu gɛt di bɛst rizɔlt.
Lagering de ɛp bia fɔ las fɔ lɔng tɛm. I de mek di flawa dɛn stebul ɛn di bia fresh.
Di wan dɛn we de mek bia na os kin lager bia insay simpul we dɛn. Dɛn kin yuz frij ɔ kol bɛsin. Dɛn fɔ kip di tɛmpracha stedi ɛn wach di yist fayn fayn wan.
Fɛminɛshɔn na sɔntin we rili impɔtant fɔ mek dɛn mek wayn. Fɔ mek bia, yu kin mek wan swit wata fɔs we dɛn kɔl wɔt. Dɛn kin ad yist to di wɔt, dɔn dɛn kin bigin fɔ du am. Yist na smɔl smɔl tin dɛn we gɛt layf we de it di shuga dɛn we de insay di wɔt. As dɛn de it, dɛn de mek rɔm ɛn kabon dayɔgzayd. Dis na aw bia kin gɛt in rɔm ɛn bɔbul.
Di fεmεntεshכn pr כsεs gεt fכ men stεp dεm. Na dis na wan simpul list fɔ wetin kin apin:
Yu put di rayt yist strayn insay di wɔt we dɔn kol.
Di miks de go insay wan fɛmɛnt bɔtul, ɛn yist kin bigin fɔ wok pan di shuga dɛn.
Yu kin kip di tɛmpracha stedi so dat di yist go ebul fɔ du in wok fayn fayn wan.
Afta di men fɛmɛnt, yu kin muf di bia to wan tank we dɛn kin yuz fɔ kondishɔn. Dis kin ɛp di flawa dɛn fɔ bɛtɛ ɛn di bia kin luk klia.
We di bia dɔn, yu kin put di bia insay bɔtul, tin, ɔ keg. Kaboneshɔn kin apin bay insɛf ɔ dɛn kin ad am.
Tip: Ɔltɛm chɛk yu bia in graviti bifo ɛn afta i dɔn fɛmɛnt. Dis de tɛl yu ustɛm dɛn dɔn du am ɛn ɔmɔs rɔm de insay yu bia.
Yist gɛt spɛshal wok fɔ mek wayn. We yu ad yist to wɔt, wan kemikal riakshɔn kin bigin. di yist sεl dεm de brok dכn shuga dεm lεk glukכs εn fruktכs. Fɔs, dɛn shuga ya kin tɔn to sɔntin we dɛn kɔl pyruvate. Dɔn, pyruvate kin chenj to asetaldehyde ɛn afta dat to ethanol , we na di alkol we de insay bia. Dɛn kin mek kabon dayɔgzayd di sem tɛm, so di bia kin gɛt fizzy.
Sayɛnsman dɛn dɔn de stɔdi dis fɔ lɔng tɛm. Dɛn bin lan dat yist na liv sεl dεm we de gro εn εp fכ fεmεnt. di prכsεs de wok bεst we כksijεn nכ bכku. Yist lɛk fɔ mek rɔm we bɔku shuga de. Dɛn kɔl dis di Krabtri ifɛkt. I de ɛp yist fɔ bit ɔda maykirɔb dɛn bay we i de mek rɔm, we de mek ɔda tin dɛn nɔ gro.
Di tɛmpracha we dɛn kin yuz fɔ mek di bia gɛt fɛmɛnt kin chenj aw di bia kin te. Ɛni bia stayl de yuz wan patikyula tɛknik fɔ fɛmɛnt ɛn tɛmpracha. fכ egzampl, di ales kin fεm bitwin 62°F εn 75°F (17°C to 24°C). Lagers nid kol kol, lek 46°F to 58°F (8°C to 14°C). Sɔm Bɛljiɔm bia dɛn lɛk saison, kin fɛmɛnt we di ples wam pasmak, ivin te i rich 85°F (29°C).
Na dis na tebul fɔ sho di ɔspitul tɛmpracha rɛnj fɔ difrɛn bia stayl dɛn:
Bia Stayl |
Praymari Fεmεntεshכn Tεmpεratכr (°F) . |
Praymari Fεmεntεshכn Tεmpεratכr (°C) . |
|---|---|---|
Ales |
62-75 |
17-24 |
Lagers we dɛn kɔl |
46-58 |
8-14 |
Wit/Bɛljiɔm |
62-85 |
17-29 |
We yu kɔntrol di tɛmpracha we yu de fɛmɛnt, yu de ɛp di yist fɔ mek di rayt flawa dɛn. We di ples wam kin mek yu gɛt frut ɔ spaysi flawa. Di wan dɛn we kol kin mek di bia te klin ɛn krisp. Pik di rayt fεminεshכn tεknik εn tεmprachכ implεnt fכ mek gud bia.
Sɔm bia dɛn kin te rili klin ɛn krisp. Dis na bikɔs ɔf lagering. Lagering min fɔ kip bia kol fɔ lɔng tɛm afta i dɔn fɛmɛnt. Di wɔd kɔmɔt frɔm Jaman ɛn i min 'fɔ stoa.' Di wan dɛn we de mek wayn na di nɔt pat na Bayern bin bigin fɔ lager insay di 1300s. Dɛn kin put bia na kol sɛla dɛn we dɛn dig na il dɛn. Dɛn sɛla dɛn ya bin de wok lɛk natura frij ɛn dɛn bin de kip bia fresh. As tɛm de go, di wan dɛn we de mek bia bin si se dis kin mek di bia te ɛn i kin las fɔ lɔng tɛm. Dis na aw di lager stayl bigin.
Wan spɛshal yist we dɛn kɔl Saccharomyces pastorianus bin mek i pɔsibul fɔ mek lagering. Dis yist de wok na kol temperechur pas ale yist. Insay di ia 1500, wan lɔ na Bayern bin se na kol mɔnt nɔmɔ dɛn kin mek bia. Dis lɔ bin ɛp fɔ mek di bia nɔ pwɛl ɛn i bin mek di wan dɛn we de mek bia yuz kol stɔrɔj. Leta, dɛn bin mek frij insay di ia 1800. Dis mek pipul lager bia ol di ia. Tide, lager na wan pan di bia dɛn we pipul dɛn lɛk pas ɔl na di wɔl.
Lagering nɔto jɔs fɔ put bia na frij. Yu fɔ fala di step dɛn fɔ gɛt gud bia. Na di men tin dɛn we yu fɔ du:
Fɔs, lɛ di bia fɛmɛnt pan kol tɛmpracha. Di yist de chenj di shuga smɔl smɔl to alkol ɛn kabon dayɔgzayd.
Neks, mek di tɛmpracha go ɔp fɔ shɔt tɛm. Dɛn kɔl dis dayasetil rɛst. I de ɛp yist fɔ pul bad flawa dɛn, lɛk bɔta teys.
Dɔn, put di tɛmpracha dɔŋ bak. Stɔ di bia jɔs ɔp friz fɔ wik ɔ mɔnt. Di yist de kɔntinyu fɔ wok sloslo. I de pul di ɛkstra shuga dɛn ɛn setul aut, we de mek di bia klia.
Kip di tɛmpracha stedi. If i chenj, di yist kin strɛs ɛn mek bad flawa.
Di kol stɔrɔj step impɔtant fɔ wan klin, krisp lager. Di bia kin smol ɛn di flawa dɛn kin soft.
Tip: Na fɔ peshɛnt. Di mɔ yu lager yu bia, na di mɔ i go klia ɛn balans.
I impɔtant fɔ kɔntrol di tɛmpracha we yu de lager bia. Yu kin kip di bia bitwin 33°F ɛn 50°F. Bɔku pipul dɛn we de mek bia kin yuz 34°F to 40°F fɔ di bia we klin pas ɔl. Sɔm lagers, lɛk German Pilsner, nid fɔ kol pasmak. Ɔda wan dɛn lɛk Vienna Lager, kin du fayn we di ples wam.
Lager Stayl |
Temperatur fɔ lagering (°F) . |
Temperatur fɔ lagering (°C) . |
|---|---|---|
Jaman Pilsner |
34-40 |
1-4 |
Vienna Lager we de na di siti |
45-50 |
7-10 |
Jɛnɛral Lager |
33-50 |
0.6-10 na di 10 |
We yu kip di tɛmpracha stedi, dat kin ɛp di yist fɔ dɔn in wok. I de stɔp bak fɔ mek bad flawa dɛn nɔ fɔm. Kol kin mek di chenj dɛn we di kemikal dɛn kin chenj sloslo, so yu nid fɔ wet fɔ at le wan mɔnt. Dis slo, kol prɔses de gi lager in klia luk ɛn smol teist.
Fɛminɛshɔn na di fɔs tin we dɛn kin du ɔltɛm fɔ mek wayn. Yu ad yist to wort, ɛn di yist it di shuga dɛn. Dis kin mek rɔm, bɔbul, ɛn di fɔs flawa dɛn. Lagers de fεmεnt na kol tεmprachכ, lεk 50°F (10-12°C). Dis kin ɛp di yist fɔ gɛt wɛlbɔdi ɛn fɔ wok fayn.
Lagering de stat afta dεn dכn fεmεntεshכn. Yu mek di bia kol pasmak, arawnd 30°F (-1°C). Di bia kin kol fɔ lɔng tɛm. Dɛn kɔl dis di lagering tɛm. Di bia kin klia ɛn di flawa dɛn kin smol.
Fɔ muf frɔm fɛmɛnt to lagering impɔtant. Na dis kin apin: 1. Mek di bia fɛmɛnt pan kol tɛmpracha. 2. Rays di tɛmpracha to lɛk 57°F (14°C) fɔ shɔt tɛm. Dɛn kɔl dis dayasetil rɛst. I de ɛp fɔ pul bad flawa dɛn. 3. Kul di bia dɔŋ to nia friz fɔ lagering. 4. Kip di bia kol fo at least 35 dez. Dis kin mek di bia klin, krisp, ɛn klia.
Notis: Afta lagering, filtration de tek out yist ɛn smɔl smɔl bits. Dis kin mek yu lager brayt ɛn smol.
Aw lɔng ɛn aw yu wam yu fɛmɛnt de chenj di teys. Lagers de fεmεnt na 50-55°F (10-13°C) te mכst shuga dεm dכn. wan dayasetil rεst na 60-65°F (15-18°C) de las fכ fכ de.
Prɔses Faz |
Tɛmpratura Rɛnj (°F) . |
Tɛmpratura Rɛnj (°C) . |
Ɔmɔs tɛm |
|---|---|---|---|
Fɛminɛshɔn |
50 - 55. Di wan dɛn we de wok |
10 - 13. Di wan dɛn we de wok |
Te di aktif fεmεntεshכn nia fכ komplit |
Diasetil Rɛst |
60 - 65. Di wan dɛn we de wok |
15 - 18. Di wan dɛn we de wok |
Wan tu-tri dez |
Lagering (Kɔl Kɔndishɔn) . |
30 - 45. Di wan dɛn we de wok |
-1 - 7. Di wan dɛn we de wok |
Bɔku wiks te to 90 dez |
Lagering kin tek lɔng tɛm pas fɔ fɛmɛnt. Yu kin kip di bia na 30-45°F (-1 to 7°C) fɔ wik ɔ ivin 90 dez. Lagers we kol ɛn strɔng nid mɔ tɛm. Dis slo, kol stɔrɔj de ɛp fɔ mek di flawa dɛn miks ɛn di bia fɔ klia.
Taym ɛn tɛmpracha kin chenj di las bia. Di tɛmpracha we kol kin mek lagers klin ɛn krisp. Long lagering de pul bad flawa ɛn mek bia klia. If yu rɔsh, yu lager kin te rɔf ɔ i kin luk lɛk klawd.
di yist we de fεmεnt di tכp dεn kכl am Saccharomyces cerevisiae. I kin wok fayn we di tɛmpracha wam, 60-75°F (14-20°C). Dis yist de flot go ɔp. I de mek bia dɛn lɛk pale ales, IPA, ɛn stouts. Bɔku tɛm, dɛn bia dɛn ya kin te lɛk frut ɔ spays.
di yist we de fεmεnt di bכtכm dεn kכl am Saccharomyces pastorianus. I de setul na di bɔt ɛn i lɛk kol tɛmpracha, 42-54°F (3-12°C). Dis yist de yuz fɔ lagers lɛk Pilsner ɛn Bock. I de wok sloslo ɛn mek bia te klin ɛn mild.
Tin |
Yist (Ale) we de fεmεnt di tכp . |
Yist we de mek di bottom (Lager) . |
|---|---|---|
Yist Spɛshal dɛn |
Sakaromays sɛrivisia |
Sakaromaysis pastorianus we dɛn kɔl Sakaromaysis |
Fɛminɛshɔn Temp. |
60 to 75°F / 14-20°C |
42 to 54°F / 3-12°C |
Yist Biɛvhɔ |
Rises to di top |
Setul na di bɔt |
Fɛminɛshɔn Taym |
Na lɛk wan wik ɔ mɔ |
I pas wan mɔnt |
Flawa Profayl |
Fruity, spaysi, kɔmpleks |
Klin, krisp, mild |
Tipik Bia Stayl dɛn |
Pale ales, IPA, stout, Bɛljiɔm |
Pilsner, Hɛlɛs, Bɔk |
Yist de akt difrɛn we we i de lager ɛn fεmεnt. We di yist de fɛmɛnt, i kin wok fast ɛn i kin mek rɔm ɛn flawa. Insay lagering, yist kin slo bɔt i kin kɔntinyu fɔ klin di bia. I de pul bad flawa dɛn ɛn ɛp fɔ mek di bia klia. Di yist we yu pik de chenj aw yu bia de te ɛn aw i de luk. Lager yist de gi yu wan krisp, . klin bia afta wan lɔng, kol lagering tɛm.
Fɛminɛshɔn na we dɛn kin mek bɔku pan di bia flawa dɛn. Yist de it shuga dɛn we de insay wɔt ɛn mek rɔm, bɔbul, ɛn tin dɛn we de mek pɔsin gɛt flawa. Dɛn kɔmpawnd dɛn ya de mek ɛni bia gɛt in yon teys ɛn smɛl. Sɔm men flawa kɔmpawnd dɛn frɔm fɛmɛnt na:
Ɛsta: Dɛn tin ya kin mek bia smɛl frut ɔ flawa, lɛk banana ɔ apul. Yist de mek εsta bay we i de miks alkol ɛn asid.
Alkol we ay pasmak: Dɛn wan ya kin gi strɔng, sɔm tɛm dɛn de spays ɔ frut flawa. Tumɔs kin te lɛk kemikal.
Sɔlfɔ kɔmpawnd: Dɛn tin ya kin smɛl lɛk rɔtin eg ɔ kuk vɛjitebul. Ivin smɔl tin kin chenj aw bia kin smɛl.
Aldehydes: Dɛn tin ya kin mek bia te 'grin' ɔ nɔ dɔn. Asetaldehayd na tin we kɔmɔn ɛn i kin te lɛk grɛn apul.
Ɔrganik asid: Dɛn tin ya de ad smɔl sɔl ɛn ɛp fɔ balans di bia.
Di yist, di tɛmpracha, ɛn aw yu de fɛmɛnt kin chenj dɛn flawa dɛn ya. Di tɛmpracha we wam kin mek mɔ ɛsta ɛn ay alkol. Di tɛmpracha we kol kin mek di flawa dɛn nɔ at ɛn klin.
Lagering na we bia de rɛst kol afta i dɔn fɛmɛnt. Dis step de ɛp fɔ mek di flawa dɛn smol ɛn klin. We dɛn de lager, yist de wok sloslo fɔ fiks di flawa dɛn we lɛf. Na dis na wetin kin apin we dɛn de lager:
Yist de brok dכn εkstra shuga dεm εn כf-flev dεm lεk dayasεtil (bכta) εn asetaldehayd (grεn apul).
Flawa dɛn miks ɛn mɛlɔ, so bia kin te smol ɛn balans.
Kol kin ɛp fɔ mek yist ɛn smɔl smɔl tin dɛn setul, ɛn dis kin mek di bia klia.
Hop bita kin sof, ɛn ɔl di flawa dɛn kin miks fɔ mek i dɔn krisp.
Yu kin gɛt bia we klin, we smol, ɛn we izi fɔ drink. Di mɔ yu lager, na di mɔ yu bia de te.
Lagering ɛn fermenting ɔl tu de chenj aw bia de te. Fɛminɛshɔn de mek di men flawa dɛn. Yu kin gɛt frut, spaysi, ɔ strɔng not, i dipen pan yist ɛn tɛmpracha. Dɔn lagering de mek dɛn flawa ya smol smol. I de pul di harsh teys ɛn miks ɔltin togɛda.
If yu skip lagering, bia kin te rɔf ɔ i nɔ kin dɔn. If yu rɔsh fɔ mek di fɛmɛnt, yu kin gɛt tumɔs bad flawa dɛn. If yu du ɔl tu di step dɛn rayt, i de gi yu klia, klin bia wit bɔku bɔku abit. We yu no bɔt lagering ɛn fɛmɛnt, dat kin ɛp yu fɔ mek bia te jɔs lɛk aw yu want.
Yu kin no ales ɛn lagers apat bay di yist we dɛn de yuz. Na di men tin dɛn we yu fɔ no:
Dɛn di yist we dɛn kɔl Ale kɔl Saccharomyces cerevisiae . I de wok pan wam tɛmpracha, bitwin 60–78°F (16–26°C). Dis yist de flɔt go ɔp we i de fɛmɛnt.
Dɛn kɔl di yist we gɛt lager Saccharomyces pastorianus . I lɛk kol tɛmpracha, arawnd 42–58°F (9–14°C). Dis yist de sink go dɔŋ we i de fɛmɛnt.
Ale yist de mek mɔ ɛsta ɛn fɛnol. Dɛn tin ya de gi ales frut ɛn spaysi teys.
Lager yist de wok sloslo ɛn i de mek smɔl ɛsta. Dis kin mek lagers klin ɛn krisp flawa.
Lager yist na miks we dɛn mek wit ale yist ɛn yist we lɛk kol.
Yist de chenj aw bia de te. Ale yist de mek mɔ ɛsta ɛn fɛnol. Dɛn tin ya kin gi ales flawa lɛk banana ɔ klov. Lager yist de wok we di tɛmpracha smɔl ɛn i de mek smɔl pan dɛn flawa ya. Lagers kin te klin, krisp, ɛn smol. Ales gɛt bold ɛn kɔmpleks flawa dɛn. Lagers de mek di malt ɛn hops tinap aut wit layt teys.
Ɔl tu di ales ɛn lagers kin bigin wit fɛmɛnt, bɔt dɛn kin du am difrɛn we. Ales de fεmεnt na rum tεmprachכ. Di yist de wok fast ɛn i de mek strɔng, frut, ɔ spaysi flawa. Lagers de fεmεnt na kol tεmprachכ. Di yist de wok sloslo ɛn i de mek smɔl ɛkstra flawa dɛn. Afta di fεmεntεshכn, lagers kin go tru lagering. Dis na kol stכrej step we de las wik כ mכnt. Di bia kin klia ɛn di flawa dɛn kin soft.
Lagering na wetin de mek lagers difrɛn frɔm ales. We yu lager bia, yu kin kip am kol fɔ lɔng tɛm. Dis kin ɛp fɔ mek sɔlid dɛn setul ɛn slo di chenj dɛn we di kemikal dɛn kin chenj. Di bia luk klia ɛn i de te klin. Lagering de pul frut esters ɛn ɔda ɛkstra tin dɛn bak, so di bia kin fil smol. Bɔku tɛm, lagers kin gɛt layt ɛn rifin teys pas ales. Yu kin gɛt krisp finish ɛn drink we de mek yu fil fayn.
Tip: If yu want bia we smol ɛn izi, tray fɔ drink lager. If yu lɛk bold ɛn frut teys, ales na gud pik.
Na dis na tebul fɔ sho aw ales ɛn lagers difrɛn:
Stej fɔ di Prɔses |
Ales (Tipik wan) . |
Lagers (Tipik wan) . |
|---|---|---|
Fɛminɛshɔn Temp |
65-75°F (wam) . |
45-55°F (kul) . |
Di Tɛm we di Praymari Fɛminɛshɔn De De |
I nɔ rich 1-2 wik |
Na lɛk 1-2 wik so |
Diasetil Rɛst |
Nɔto ɔltɛm dɛn kin nid am |
1-2 dez na 10-15°F oba fεmεntεshכn temp |
Lagering (Kɔl Kɔndishɔn) . |
Nɔto fɔ du dat |
3-8 wiks na 35-45°F |
Di rizin fɔ Lagering |
N/A |
Mellow flavors, klarify bia, ridyus off-flavors |
Tempracha ɛn tɛm kin chenj aw yu bia kin tɔn aut. Ales kin fɛmɛnt fast we di ples wam. Dis kin mek mɔ ɛsta ɛn kɔmpleks flawa dɛn. Lagers de fεmεnt sloslo na kol tεmprachכ. Di lɔng, kol lagering step de mek bia smol, klia, ɛn krisp. If yu kɔntrol di tɛmpracha, yu kin gɛt wan big lager we nɔ gɛt ɛni bad teys. Di step dɛn de mek ales bold ɛn klawd. Lagers klin, klia, ɛn i kin mek pɔsin fil fayn.
Notis: Di difrɛns bitwin ale ɛn lager nɔto jɔs di yist. I de tɔk bak bɔt aw yu de fɛmɛnt ɛn ol di bia. Taym ɛn tɛmpracha ɔl tu impɔtant fɔ di las teys.
Ɔl tu di fɛmɛnt ɛn lagering kin chenj aw bia de te ɛn smɛl. We di yist de fɛmɛnt, i kin mek difrɛn tin dɛn we kin mek bia gɛt spɛshal flawa. Sɔm pan dɛn tin ya na dayasɛtil we kin te lɛk bɔta, ɛn asɛtaldehayd we kin te lɛk grɛn apul. Sɔlfɔ kɔmpawnd dɛn kin sho bak ɛn smɛl lɛk rɔtin eg ɔ kuk vɛjitebul. If yu yuz yist we gɛt wɛlbɔdi ɛn kip di bia na di rayt tɛmpracha, dɛn bad flawa ya go go. Dɛn kɔl dis dayasetil rɛst.
Lagering de ɛp fɔ mek di flawa dɛn we dɛn mek we dɛn de fɛmɛnt smol. We yu kip bia kol fɔ wik ɔ mɔnt, di flawa dɛn kin miks ɛn i kin sof. Hop bita nɔ kin strɔng, ɛn di bia kin te mɔ balans. Yist de wok sloslo we kol ɛn i de ɛp fɔ klin di flawa dɛn we lɛf. Di yist, malt, ɛn hops we yu pik kin chenj bak di las teys ɛn smel. Fɔ ɛgzampul, nobul hop dɛn lɛk Saaz ɔ Hallertau de gi wan saf, spaysi smel. Amɛrikin hop dɛn lɛk Kaskad de ad wan sitrus smel. Di wata we yu de yuz ɛn di minral dɛn we de insay de chenj bak aw bia de fil ɛn te. We yu chenj di tɛm, di tɛmpracha, ɛn wetin yu put insay, yu de mek bia te ɛn smɛl di we aw yu want.
Big difrɛns de pan aw bia klia ɛn smol if yu jɔs fɛmɛnt am ɔ if yu lager am bak. Kol fεmεntεshכn de slo dכn yist, so yu gεt klin tεst εn ful bכdi. We yu lager bia, yist ɛn smɔl smɔl tin dɛn kin setul na di bɔt. Dis kin mek di bia luk brayt ɛn klia.
Lagering de mek di bia fil krisp ɛn rifresh.
Kol krash min fɔ chill bia fast bifo yu botul am. Dis kin ɛp di prɔtin ɛn yist fɔ stik togɛda ɛn fɔdɔm. I de stɔp di haz ɛn gi yu spak spak bia.
Wam famɛnt kin mek bia klawd ɛn rɔf. Yist de wok tu fast ɛn lɛf mɔ tin dɛn biɛn.
Fɔ kip di rayt tɛmpracha we yu de du ɔl tu di step dɛn impɔtant. If yu du dat, yu kin stɔp bad flawa dɛn ɛn gɛt di klia, smol bia we bɔku pipul dɛn lɛk.
Yu kin mek bia las fɔ lɔng tɛm bay we yu de fɛmɛnt ɛn lager am di rayt we. Lagering de mek bia klia ɛn stebul. Dis kin mek bia fresh ɛn te fɔ lɔng tɛm. We di yist de lager, i kin kɔntinyu fɔ wok sloslo. I de pul tin dɛn we yu nɔ want ɛn ɛp bia fɔ bɛtɛ. di pH de dכn sכmtεm, we de εp fכ kip di bia sef εn i nכ de spoil.
Sayɛnsman dɛn bin kam fɔ no se aw yu kin kip bia afta dɛn step ya impɔtant. If yu kip bia kol ɛn fa frɔm di briz, i de ol sloslo ɛn kip in flawa. Bita pat dɛn na bia kin brok kwik if bia wam. If yu kip bia kol, yu de protɛkt dɛn tin ya ɛn kip bia de te fresh. Na di rayt tin pH, bitwin 4.2 ɛn 4.6 , de stɔp di haz bak ɛn mek di bia nɔ gɛt jem.
Tip: Ɔltɛm kip yu bia na say we kol ɛn dak. Dis kin ɛp am fɔ te fɔ lɔng tɛm.
Fɔ mek wayn nɔto nyu tin. Pipul dɛn dɔn de mek drink dɛn we gɛt fɛmɛnt fɔ bɔku bɔku tawzin ia. Na Jiahu insay Chaena, pipul dɛn we de stɔdi bɔt aw pipul dɛn bin de du tin trade trade, bin fɛn ol pɔt dɛn. Dɛn pat dɛn ya ol lɛk 9,000 ia so. Dɛn bin gɛt sayn dɛn we gɛt kemikal dɛn we de sho se ɔni, rays, frut we dɛn kɔl hawthorn, ɛn wayl greps. Sayɛnsman dɛn bin de yuz spɛshal mashin dɛn fɔ chɛk dɛn drink dɛn ya. Di tul dɛn na bin kromatografi ɛn mas spɛktromɛtri. Dɛn pruv se dɛn tin ya na sɔm pan di fɔs drink dɛn we dɛn dɔn mek wit fɛmɛnt. We masta sabi pipul dɛn mek dɛn ol drink ya bak, dɛn fɛn lɛk 9% rɔm. Di teys bin tan lɛk wetin yu go ɛkspɛkt frɔm wan rili ol risɛp.
Ɔda ples dɛn bak bin de mek bia lɔng lɔng tɛm bifo. Insay di Raqefet Kev na Izrɛl, di tin dɛn we lɛf na di bia dɔn ol fɔ 13,000 ia. Dɛn fɔs bia dɛn ya bin tik ɛn dɛn bin gɛt bɔku bɔku wata. Pipul dɛn bin de yuz dɛn fɔ mek spɛshal fɛstival dɛn. Insay Mɛsopotemia, pipul dɛn bin de rayt di we aw dɛn de mek bia pan kle tablɛt dɛn lɛk 3,900 ia so dɔn pas. Di Sumerian poem to Ninkasi de tɛl aw fɔ mek bali bia. I sho se bia bin impɔtant ɛvride. Di Ijipshian dɛn we bin de trade trade bin bil big big ples dɛn fɔ mek wayn, lɛk di wan we bin de na Abidos. Dis bribari dɔn ol fɔ 5,000 ia. Ivin insay Ayɔn Ij Briten, pipul dɛn bin de mek bia. Dis de sho bay di bia we lɛf we dɛn fɛn na Kembrijsha.
Na dis wan na a tebul we gɛt sɔm pan di ol pruf dɛn fɔ mek wayn frɔm ɔlsay na di wɔl:
Di say we dɛn de / Kɔlchɔ |
Aprɔksimat Deti |
Tayp fɔ Pruf |
Tɔk bɔt |
|---|---|---|---|
Raqefet Kev, we de na Izrɛl |
13,000 ia bifo dis tɛm |
Akiɔlɔjik rɛsɛdyu |
Bia de lɛf wit tik tik tɛkstɔr we Natufian dɛn kin yuz fɔ spɛshal fɛstival dɛn. |
Jiahu, we de na Chaena |
9,000 ia bifo dis tɛm |
Akiɔlɔjik rɛsɛdyu (kɛmikal analisis) . |
Pɔt we gɛt kemikal sayn dɛn fɔ drink dɛn we dɛn mek wit rays, ɔni, hawthorn frut, ɛn wayl greps. |
Mɛsopotemia (Sumerian) . |
~3,900 ia bifo |
Rikɔd we dɛn rayt (poem) . |
Sumerian poem to Ninkasi wit di oldest bia resipi bɔt fɔ mek bali bia. |
Abydos, we de na Ijipt |
~5,000 ia bifo |
Akiɔlɔjik sayt |
Wan bia faktri frɔm di Early Dynastic Period we de sho ɔganayz fɔ mek bia. |
Kembrijsha, insay di UK |
~2,000 ia bifo |
Akiɔlɔjik rɛsɛdyu |
Ayɔn Ij bia stil de we dɛn kin fɛn we dɛn de wok na rod. |
Ol tɛks ɛn tin dɛn we kɔmɔt na Mɛsopotemia sho se bia bin impɔtant. Di Epic of Gilgamesh ɛn di poem to Ninkasi ɔl tu de tɔk bɔt bia. Dɛn rɛkɔd dɛn ya pruv se pipul dɛn bin dɔn ɔlrɛdi no aw fɔ mek wayn fayn ɛn dɛn bin de tich ɔda pipul dɛn.
Lagering nɔ bin bigin wit di fɔs pipul dɛn we bin de mek wayn. I bin bigin leta na Yurop, bɔku pan am na Bayern, insay di Midul Ij. Di wan dɛn we de mek bia bin si se di bia we dɛn kin kip na kol kev ɔ sɛla kin te ɛn i kin de fresh fɔ lɔng tɛm. Di kol bin mek di yist ɛn baktri dɛn slo. Dis bin ɛp fɔ mek bia nɔ go bad.
Di wan dɛn we de mek wayn na Bayern bin de yuz wan spɛshal yist we lɛk kol. Dɛn kɔl dis yist Saccharomyces pastorianus. I bin sink te i go dɔŋ ɛn i bin de wok fayn we di ples kol. We dɛn bin de kip bia jɔs pas friz, dɛn bin mek i klia, krisp, ɛn smol. I nɔ tu te, lagering bin rili impɔtant na Jamani ɛn i bin skata to ɔda ples dɛn.
Fun Fact: Di wɔd 'lager' kɔmɔt frɔm Jaman ɛn i min 'fɔ kip.' Tɛnki fɔ tek tɛm kip ɛn yist, wi gɛt di lagers we wi de ɛnjɔy tide.
Naw, lagering na sayɛns. Di wan dɛn we de mek wayn kin yuz di rayt tɛmpracha ɛn di tɛm fɔ ɛni batch. Dis kin mek shɔ se di bia klin ɛn balans. Lagering bin chenj bia sote go. I bin gi wi nyu tin dɛn we wi lɛk ɛn stayl dɛn we pipul dɛn stil lɛk ɔlsay na di wɔl.
We yu de pik aw fɔ mek yu bia, yu nid fɔ tink fɔs bɔt di stayl we yu want. Ales ɛn lagers de yuz difrɛn prɔses ɛn gi yu difrɛn flawa dɛn. If yu want bia we gɛt bold, kɔmpleks flawa dɛn, yu fɔ luk pan ale stayl dɛn. Ales de yuz yist we de fεmεnt di tכp we de wok bεst we di tεmprachכ wam, כltεm bitwin 60°F εn 75°F. Dis yist de mek yu gɛt frut, spaysi, ɔ ivin chɔklɛt not dɛn. Yu kin fɛn dɛn flawa ya na pale ales, IPA, brawn ales, stouts, ɛn wit bia dɛn lɛk German Hefeweizen. Bɔku tɛm, dɛn bia dɛn ya kin dɔn kwik kwik wan, so yu nɔ nid fɔ wet fɔ lɔng tɛm fɔ ɛnjɔy dɛn.
Lagers kin yuz difrɛn we. Dɛn de abop pan yist we de fɛmɛnt bɔt di bɔt we lɛk kol tɛmpracha, we de arawnd 45°F to 55°F. Afta di fεmεntεshכn, lagers nid wan lכng kol stכrej stεp we dεn kכl lagering. Dis prɔses de gi yu bia we de te klin, krisp, ɛn smol. Di stayl dɛn we pipul dɛn lɛk fɔ mek lager na pale lagers, amber lagers, bocks, ɛn dak lagers. Bɔku tɛm, lagers kin luk klia ɛn gɛt layt teys. If yu want bia we izi fɔ drink ɛn we go mek yu fil fayn, lager na fayn tin fɔ pik.
Notis: Sɔm ales kin yuz kol kondishɔn, ɛn sɔm lagers kin fɛmɛnt smɔl wam. Dis sho se fɔ mek wayn kin chenj, ɛn yu kin tray fɔ yuz difrɛn we dɛn fɔ mek wayn.
Na dis na wan kwik tebul fɔ ɛp yu fɔ mach di stayl dɛn fɔ bia wit dɛn men we fɔ mek bia:
Bia Stayl |
Men Prɔses |
Tipik Flawa Profayl |
|---|---|---|
Pale Ale, IPA, ɛn ɔda pipul dɛn |
Fɛmintin (Ale) . |
Fruity, hoppy, kɔmpleks |
Stout, Brawn Ale, ɛn ɔda pipul dɛn |
Fɛmintin (Ale) . |
Roasty, chɔklɛt, rich |
Wit Bia we dɛn mek |
Fɛmintin (Ale) . |
Spays, frut, klawd |
Pale Lager we dɛn kɔl Pale Lager |
Krisp, klin, layt |
|
Amber/Dak Lager we dɛn kɔl |
Lagering we dɛn kin du |
Malti, smol, balans |
Bɔk |
Lagering we dɛn kin du |
Strɔng, malty, smɔl smɔl |
If yu want fɔ mek wayn na os, yu nid fɔ disayd if yu want fɔ mek ale ɔ lager. Ɛni prɔses gɛt in yon stɛp ɛn trik dɛn. Na sɔm advays dɛn ya we go ɛp yu fɔ gɛt di bɛst rizɔlt:
Pitch yu yist insay wɔt na di rayt tɛmpracha. Fɔ lagers, yuz kol wɔt fɔ avɔyd frut flawa dɛn we yu nɔ want.
Wach yu fεmεntεshכn gud gud wan. Yu kin mek di wok go kwik bay we yu mek di tɛmpracha go ɔp smɔl na di midul, bɔt na if yu yist ebul fɔ bia wit am.
Ɔltɛm du wan dayasɛtil rɛst fɔ lagers. Rays di tɛmpracha nia di ɛnd fɔ di fɛminɛshɔn fɔ ɛp fɔ pul di bɔta ɔf-flɛv dɛn.
Bi peshɛnt wit lagers. Dɛn nid fɔ kip dɛn kol fɔ sɔm wiks fɔ mek dɛn klia ɛn smol.
Mɛmba se, ales kin fɛmɛnt fast ɛn we di ples wam. Yu kin ɛnjɔy dɛn kwik pas lagers.
Yuz tu stej fεmεntεshכn fכ lagers. Muv yu bia to nyu kɔntena bifo yu lager fɔ mek i klin ɛn klia.
Kip yu fεmεntεshכn tεmprachכ stedi. Lagers nid kol kol, we kin bi bitwin 38°F en 60°F.
Tray fɔ mek yu bia kol. Yu kin yuz frij, ples fɔ was na swamp, ɔ ivin kol bɛsin.
Nɔ ad mɔ yist we yu de muf yu bia to nyu kɔntena. Inaf yist go de biɛn fɔ dɔn di wok.
Test yu bia as i de ol. Lagers kin bɛtɛ as tɛm de go, bɔt if dɛn ol pasmak, dat kin mek dɛn nɔ gɛt freshnɛs igen.
Tip: Pik yu yist bay di stayl we yu want. Lager yist nid mɔ sɛl ɛn kol tɛmpracha. Ale yist de wok fast ɛn gi yu mɔ flawa.
We yu tink bɔt yu fav bia stayl ɛn fala dɛn advays ya, yu kin pik di rayt we fɔ du am ɛn mek bia we yu go lɛk.
Lagering ɛn fermenting ɛni wan de ple spɛshal pat fɔ mek brij. Fɔ fɛmɛnt dɛn kin yuz yist fɔ tɔn shuga to rɔm ɛn flawa. Lagering de kam nɛks, yuz kol tɛmpracha ɛn tɛm fɔ mek bia klia ɛn smol.
Kɔntrol yu tɛmpracha ɔltɛm ɛn wach yu yist.
Pik di rayt yist strain fɔ yu stayl.
Peshɛnt—gud lagers nid tɛm fɔ mek i gɛt krisp flawa.
We yu ɔndastand dɛn step ya, dat kin ɛp yu fɔ mek bɛtɛ bia ɛn pik stayl dɛn we yu lɛk. Tray difrɛn we dɛn ɛn si aw ɛni wan pan dɛn tin ya de shep di drink we yu lɛk!
Fɛminɛshɔn de tɔn shuga to alkol ɛn flawa yuz yist. Lagering kin apin afta we i dɔn fɛmɛnt. Yu kin kip di bia kol fɔ mek i klia ɛn smol. Dɛn tu step ya de ɛp yu fɔ gɛt di teys ɛn luk we yu want insay yu bia.
Yu kin skip lagering if yu mek ales. Lagers nid dis step fɔ wan klin teist. If yu skip lagering wit lagers, yu bia kin te rɔf ɔ klawd. Ɔltɛm fala di rayt prɔses fɔ yu bia stayl.
Tɛmpratura de kɔntrol aw yist de wok. Wam tempɔret de mek yist wok fast ɛn mek frut flawa. Kol tɛmpracha de slo di yist ɛn gi yu klin, krisp teys. Yu fɔ kip di rayt tɛmpracha fɔ di bia stayl we yu want.
כl di lager dεm nid at le 4 wiks fכ kol stכrej. Sɔm strɔng lagers nid fɔ te 3 mɔnt. Di mɔ yu lager, na di mɔ yu bia de klia ɛn smol. We yu peshɛnt, dat kin mek yu gɛt bɛtɛ tin fɔ du.
Yu de yuz yist we de fεmεnt bכtכm fכ lagers. Dis yist kin wok fayn we di ples kol. Fɔ ales, yu kin yuz yist we de fɛmɛnt ɔp. I lɛk fɔ wam tɛmpracha ɛn i kin mek mɔ frut flawa dɛn. Di yist we yu pik de chenj di we aw yu bia de te.
Yɛs, lagering de ɛp bia fɔ las fɔ lɔng tɛm. We yu kip di bia na kol, i kin mek yist klin di flawa dɛn we yu nɔ want ɛn i kin mek di bia stebul mɔ. Yu bia kin de fresh ɛn i kin te fɔ lɔng tɛm if yu lager am fayn.
Yu kin lager na os if yu gɛt frij ɔ kol bɛsin. Kip yu bia kol ɛn stedi, bitwin 34°F ɛn 40°F. Yuz tɛmɔmɔta fɔ chɛk di tɛmpracha. Yu nɔ nid fayn fayn tul dɛn, yu jɔs nid fɔ peshɛnt ɛn kia fɔ yu.
