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 Barley and Malt
Malt is the basis for all beers and is produced from Barley. Malting barley in England is mainly grown in Norfolk, Suffolk, Cambridgeshire, Lincolnshire, Kent, Hampshire and parts of Yorkshire. Good malting barley has a good, plump corn, a sound undamaged skin, bright colour and a pure white kernel. Inside the husk, as well as the seed itself, is a supply of food for the young plant in the form of soluble starch and protein. As the growth starts, digestive ferments are produced in the seed which break down the starch and protein into soluble material. A Malster stimulates this process by controlled artificial means. The grain is dried, screened and then rested for a short period. The barley is then steeped in a cistern of water to promote germination. The corns are spread out over the malting floor, where germination takes place. Two important enzymes are produced. One breaks down the walls of the barley and releases the starch. The second acts later converting the starch into sugar. After 4 - 10 days the ‘green malt’ is loaded into a kiln. The hot air stops germination and the grain is ‘cured’. The malt now has a biscuity flavour. The starch from the barley is made available in soluble form.
Liquor (Aka Water)
Originally brewers used local wells and rivers and their beers took on the characteristics of that waters mineral content. The mineral content has an influence on the beer produced. Excessive carbonates can give coarse flavour to a beer for example. While Dublin and London became known for their Stouts and Porters, Burton-on-Trent was famous for its fine pale ales. Today, brewers adjust the mineral content to suit their needs and the water in many cases is ‘Burtonised’.
Hops
Hops are the dried, ripe cones of the female hop vine. There are several varieties, the main ones being Fuggles, Goldings, Northern Brewer, Bramling Cross, Bullion, Wye Northdown, Wye Challenger, WGV and Wye Target. In England, the biggest growing areas are in Kent, Worcestershire and Herefordshire. The picking season is from the end of August to October and the hops are dried immediately. They are spread over porous floors in Oast Houses. The drying can take up to 12 hours. After cooling they are then packed. Hops supply the bitter flavours and aroma to a beer. Several varieties may be combined in the recipe of a beer. Powdered and pelleted hops are now produced and the bittering element is extracted and may be used.
Sugar
Four types of sugar are derived from the malt in the brewing process; Sucrose, Fructose, Glucose and Maltose. Other sugars may be added by the brewer (Cane sugar, invert sugar or Glucose). Caramel is used for colouring and flavour.
Yeast
Yeast is a vegetable organism and the type used in British ales is Saccharomyces cerevisiae. Lagers are normally produced using Saccaromyces carlsbergensis. Yeast breaks down the sugar in the malt solution producing alcohol and carbon dioxide. During the fermentation process, the yeast cells multiply and the cells are skimmed to provide a supply for late brews. Under ideal conditions a strain of yeast can be maintained by a brewer for a very long period. Yeast contains many vitamins in the B group.
Finings
Finings are produced from isinglass, manufactured from the swim bladder of the sturgeon and other fish. They are used to clear and brighten the fermented beer.
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