Of the dawn of the measurement: a story full of color and precision
Long before there were technological instruments and standardized methods, brewers resorted to their sight and experience to judge the brightness and tone of their creation. However, it was in 1883 when an English brewer, Joseph Williams, son of a renowned drinking master, took a revolutionary step in beer history. Influenced by the family tradition and motivated by the search for uniformity in quality, developed the first practical system to measure the color of beer, marking the beginning of the modern era of chromatic standardization.
What determines the tone of our beer? Alchemy behind the beer color
The color of beer does not appear by magic, but responds to a combination of internal and external factors. The main raw material, La Malta, is the one who puts the base: different types of malts, from tasted soft to intense blacks, largely define the color palette of the drink. But not only raw materials influence; The elaboration stages also leave their mark on the final tone.
The footprint of the malts and the malted process
Each variety of Malta offers its own nuance, from soft gold to deep brown. Modern production practices ensure homogeneity in this, but the way the malted is done, including temperature and duration, can alter color. The toast, especially in dark malts, intensifies pigmentation, and the caramelization process during toast and cooking adds warm and deep nuances.
The impact of cooking and fermentation processes
From maceration to boiling, every step in the creation of the must influences its tone. The quantity and quality of water, its pH and the duration of each stage draw the final palette. The boiled, which favors Maillard’s reaction, is especially important: the hotter, darker and aromatic the result will be. Fermentation is not far behind; Suspended solids and the action of yeasts can subtly modify the color, depending on the yeast used and its flocculation capacity.
From traditional methods to modern science: how color is really measured
While in the old days the view and colored cards were the only reference, today there are instruments that offer unthinkable precision. In 1958, the beer industry adopted one of the most used methods: the standard reference system (SRM), which measures how much a blue light (at 430 Nm) will absorb when crossing beer. The result in SRM is not only a number, but a universal language that helps brewers around the world to communicate without ambiguities.
International systems: SRM and EBC in a precision competition
The SRM and the EBC (European Brewers Convention) are the main protagonists in color measurement. Although both use similar principles, the EBC, adopted in Europe, measures on a slightly different scale (scaler in which each unit is equivalent to 25 times the absorbance at 430 Nm). The conversion from one to another is simple, allowing international comparisons without complications. The adoption of these standards has transformed the way in which the brewers calibrate and control the color in their processes.
Calculating the perfect tone: tricks and tips for amateur brewers
For small homemade laboratories or artisanal breweries, making a visual estimate may be sufficient, but there are ways to perfect that perception. Knowing the maltasted malts, its lovibond degrees and quantities, the final color can be calculated approximately using simple but effective formulas. The key is to understand what each ingredient provides and how the process steps can modify the final result.
The art art in brewing kitchen
Do you want a dark tone without sacrificing flavors? The solution is to add dark malts in small amounts or special malts such as the Black Patent, which provide pigment without much modifying the aromatic profile. Experience and visual analysis, combined with these adjustment techniques, offer artisanal brewers a powerful tool to innovate with confidence.
The color as a reflection of quality and what to expect in the future
Beyond aesthetics, color in beer is a process indicator, ingredients and technique. In an increasingly globalized and demanding market, the consistency in color and quality will be essential. Technology will continue to help brewers to improve their recipes, but also the experience and the clinical eye will be maintained as valuable tools to recognize the true essence of a good beer.
