Infographic: On beer

1
Best served at room temperature Beer quality is affected by both temperature and light Best served cold A beer’s shelf life is about three months LAGER ALE Pale lager is the most widely consumed and commercially available beer in the world IN MINUTES News and events — visually SUSAN BATSFORD, GRAPHICS EDITOR, TWITTER @SBATS1; INFOGRAPHIC BY MEGAN DINNER/QMI AGENCY What’s your type? Oldest type of beer Uses top fermenting yeast, which floats on surface for first few days then settles to bottom 60-75ºF (Temperatures above 75ºF produce secondary flavours and aromas, usually fruity) A few weeks at 40-55ºF Sweet and fruity taste Usually higher In Germany Bottom fermenting yeast that tends to be more aggressive (leaves less sugars) 46–55ºF A few months at 32-45ºF Crisp, dry taste Usually less than ales How to make beer Amber Reddish- brown; ranges from pale to dark with hints of caramel Bitter Amber ale with a dry, sharp flavour produced from hops Brown ale Dark brown; nutty and malty with flavour ranging from dry to sweet Burton Dark brown; strong ale with roasty malt flavours Hefeweizen Frothy wheat beer; light in body, flavour and alcohol content India Pale Ale Pale and profusely hoppy Malt liquor Pale, malty lager; over 5% alcohol Pale ale Dry in flavour; contains high-quality malt and high levels of hops Pilsner Very pale ale; dry, hoppy flavour and aroma Porter Dark brown; full-bodied and bittersweet or chocolately in flavour Stout Dark brown; rich, slightly burnt taste; sometimes made with caramel sugar and high levels of hops Wheat beer Pale colour; made with wheat malt; medium- bodied texture and slightly tart Making beer is just like cooking. Each recipe requires different ingredients and techniques. Beer is made from four basic ingredients: Water Filtered water is best — if your tap water doesn’t taste good neither will your beer. Don’t use distilled water as it has been depleted of oxygen. Malt is dried barley grain that has been carefully soaked in water until it sprouts. It is then mashed, which extracts sugars and starches from the grain. Advanced homebrewers can do this at home, but if you’re new at it look for a product called malt extract. Hops are green flowers that look similar to pine cones. Malt causes beer to be really sweet, so hops are used to balance it out with bitterness. It also adds a distinctive aroma to the finished brew. Yeast is a living organism that feeds off the sugars in malt, which it converts to alcohol and carbon dioxide (fermentation). Look for specially cultured beer yeast, usually called brewer’s yeast. Beer sub-types Beer can be categorized as a lager, ale or specialty. Specialty beers are either ales, lagers, or a hybrid of the two. Examples: Examples: The process Malt, hops, and water are boiled into a mixture called wort (pronounced wert). 1 The wort is poured into a fermenter and allowed to cool. 2 Yeast is pitched into the fermenter and sealed. 3 Usually in 7 to 10 days the yeast will have eaten all the sugar it can and fall to the bottom of the fermenter. 4 Beer is bottled and set aside for a couple of weeks to mature and carbonate. 5 Sources: beertutor.com; Indiana University; thebeerstore.ca; 2basnob.com; drinkingbeer.net; beer.about.com; typesofbeer.biz; Wikipedia 2.92% 12.69% Low High Typical alcohol % 4.02% 15.66% Low High Typical alcohol % Developed Fermenting style Fermenting temperature Aging Taste Alcohol content The strongest beer ever created in terms of alcohol by volume is the lager Schorschbrau Schorsch- bock 57% Finis Coronat Opus with a whopping 57.7% Laying beer bottles on their side can create a yeast ring that won’t settle

Transcript of Infographic: On beer

Page 1: Infographic: On beer

Best served

at room

temperature

Beer quality is

a�ected by both

temperature and light

Best servedcold

A beer’s shelf life is about three

months

LAGERALE Pale lager is the most widely consumed and

commercially available beer in the

world

IN MINUTES News and events — visually

SUSAN BATSFORD, GRAPHICS EDITOR, TWITTER @SBATS1;

INFOGRAPHIC BY MEGAN DINNER/QMI AGENCY

What’s your type?

Oldest type of beer

Uses top fermenting yeast, which floats on surface for first few days then settles to bottom

60-75ºF (Temperatures above 75ºF produce secondary flavours and aromas, usually fruity)

A few weeks at 40-55ºF

Sweet and fruity taste

Usually higher

In Germany

Bottom fermenting yeast that tends to be more aggressive (leaves less sugars)

46–55ºF

A few months at 32-45ºF

Crisp, dry taste

Usually less than ales

How to make beer Amber Reddish-

brown; ranges from pale to dark with hints of caramel

Bitter Amber ale with a dry, sharp flavour produced from hops

Brown ale Dark brown; nutty and malty with flavour ranging from dry to sweet

Burton Dark brown; strong ale with roasty malt flavours

Hefeweizen Frothy wheat beer; light in body, flavour and alcohol content

India Pale Ale Pale and profusely hoppy

Malt liquor Pale, malty lager; over 5% alcohol

Pale ale Dry in flavour; contains high-quality malt and high levels of hops

Pilsner Very pale ale; dry, hoppy flavour and aroma

Porter Dark brown; full-bodied and bittersweet or chocolately in flavour

Stout Dark brown; rich, slightly burnt taste; sometimes made with caramel sugar and high levels of hops

Wheat beer Pale colour; made with wheat malt; medium-bodied texture and slightly tart

Making beer is just like cooking. Each recipe requires di�erent ingredients and techniques.Beer is made from four basic ingredients:

Water Filtered water is best — if your tap water doesn’t taste good

neither will your beer. Don’t use distilled water as it has been depleted of oxygen.

Malt is dried barley grain that has been carefully soaked in water

until it sprouts. It is then mashed, which extracts sugars and starches from the grain. Advanced homebrewers can do this at home, but if you’re new at it look for a product

called malt extract.

Hops are green flowers that look

similar to pine cones. Malt causes beer to be

really sweet, so hops are used to balance it out with bitterness. It also adds a distinctive aroma to the finished brew.

Yeast is a living organism that feeds

o� the sugars in malt, which it converts to

alcohol and carbon dioxide (fermentation). Look for specially cultured beer yeast, usually called brewer’s yeast.

Beer sub-types

Beer can be categorized as a

lager, aleor specialty.

Specialty beers are either ales, lagers, or a hybrid of the two.

Examples:Examples:

The process

Malt, hops, and water are boiled into a mixture called wort (pronounced wert).

1The wort is poured into a fermenter and allowed to cool.

2Yeast is pitched into the fermenter and sealed.

3Usually in 7 to 10 days the yeast will have eaten all the sugar it can and fall to the bottom of the fermenter.

4Beer is bottled and set aside for a couple of weeks to mature and carbonate.

5Sources: beertutor.com; Indiana University; thebeerstore.ca; 2basnob.com; drinkingbeer.net; beer.about.com; typesofbeer.biz; Wikipedia

2.92%

12.69%

Low

High

Typicalalcohol

%4.02%

15.66%

Low

High

Typicalalcohol

%

DevelopedFermenting

style

Fermenting temperature

AgingTaste

Alcohol content

The strongest beer ever created in terms of alcohol

by volume is the lager Schorschbrau Schorsch-bock 57% Finis Coronat Opus with a whopping

57.7%Laying beer

bottles on their side can create

a yeast ring that won’t settle