We started from a simple observation: without brewing, no beer . This is how we decided to focus on the brewing process.

Brasser is a craft activity certainly, but within the reach of all. All you need is the right equipment and the day. We therefore offer a non-exhaustive summary of the different stages of brewing a classic beer. It's your turn !  

Before starting to brew it is important to have all the necessary ingredients on hand. From the water to begin with - and yes a classic beer is still made up of 95% water - the barley , the sugar , the yeast and obviously the hops. Also make sure all equipment is clean: hygiene is a key factor in the success of a brew.

The first step is to create malt from barley: it's malting . To do this the cereal is moistened so as to germinate and dry by ventilating hot air to stop germination (this is also the level of "cooking" that will give color to malt and therefore the beer). Once the germ is more or less the size of the seed, the malt is ready. It must then be crushed , that is to say crush the grains. Crushed barley malt is just waiting to be brewed.  

The crushed malt is then placed in a hot water tank (between 65 and 70 ° C). Soak the malt, between 1 and 1:30, so that it "infuses" while stirring gently. This will form a kind of paste: it is the pasting . This stage makes it possible to transform the starch contained in the malt into sugars. Then you have to "filter" everything to extract the processed sugars: the must . After that, the remaining grains are rinsed with hot water (between 75 and 80 ° C this time) so as to stop the processing and extract all the sugars well.  

The must is placed in a boiling vatwhere it is boiled for more or less 1 hour. At the beginning of this boiling the sugars and first hops are added. The latter will give its bitterness to the beer: it is the bittering hops . At the end of boiling the hops are added a second time, at this moment, it will give its aroma to the beer: it is the aromatic hops . Once boiling is complete, the must must be cooled to 20 ° C. This cooling must be as fast as possible because it is between 60 and 25 ° C that beer has the best chance of becoming infected.  

The must must then be placed in a fermentation tank which will be maintained at 20 ° C. This is where we will add yeasts. Everything will ferment for about 3 weeks during which the yeasts will come to transform sugars into CO2 (bubbles of beer) and alcohol.  

If the beer is to be bottled then sugar must be added a second time and closed again for three weeks. The beer is then bottled. We can also possibly make a cold guard following this.  

After a little over a month your beer is finally ready to be tasted. The game was worth the candle!  

Of course the taste of your beer will depend on your type of malt, hops and yeasts, your dosages, different temperatures etc. There are thousands of possible recipes to discover.To brew is therefore an endless pleasure!

To know more about how to enjoy beer or want to know more about malts visit http://ombrewtech.com/ the company offers  brewery consulting services. Also, manufactures and supplies brewing equipment and bar accessories to various clients all around the globe.