Discovering the world of light beers
This week, we embark on a brilliant exploration of low alcohol beers. After having previously talked about basic and technical methods, today we will focus on science after special yeasts, fermentation arrest and those small tricks to pack and conserve your beer creation.
Light yeasts: The future of beer
Low alcohol yeasts are revolutionizing the art of the brewery. These yeasts are not just a fashion, they are a promise. Designed to ferment while minimizing alcohol production, they are able to make your beer refreshing and tasty at the same time. I have tried some and, honestly, the taste has left me speechless … if you can properly balance malt and hops.
Malta and sugars: The key to success
The key to using these yeasts lies in their ability to ferment simple sugars, such as glucose and fructose, while its effectiveness decreases with more complex sugars. So, if you want your beer not to pass from thread with alcohol, you choose yeasts that do not ferment maltotriosa or maltose.
The art of stopping fermentation
What if I tell you that you can stop fermentation at the right time? That’s right, this can be achieved through several methods. From rapid pasteurization to abrupt cooling or even using potassium sorbate to prevent yeasts from continuing to work. Although the latter is a trick that must be handled carefully, since fermentation can continue after the addition of sorbates.
Methods to stop ferments
A popular technique among those who do beer at home is to quickly raise the temperature of the beer at 60 ° C and then cool it immediately. It’s like a roller coaster for your drink! Of course, you can also opt for cooling alone and filter yeasts. The good news is that these methods are practical for home breeders with a little ingenuity.
Carbonation and conservation: the patience game
When it comes to packing beers with low alcoholic content, carbonation is a real puzzle. Natural carbonation can result in bombing … literally! Therefore, forced carbonation is the safest option. And let’s not forget the importance of preservatives and leaks to avoid any type of ‘rebellion’ in bottles.
Tips for impeccable conservation
Keeping a low alcohol beer is an art in itself. Keeping it cold, avoiding exposure to oxygen and controlling pH are key to maximizing its useful life. Do you have cold space? Perfect! Be sure to store those enjoyment bottles in a cool and safe place.
Reflecting on the beer panorama
There is always more to learn about the fascinating world of low alcohol beers. The way in which the ingredients interact, the management of pH and the techniques to enhance the aromas are only the tip of the iceberg. I hope that this route has been useful to you and that you are encouraged to experiment with your own creations at home.
Stay aware of our future explorations and do not hesitate to share your beer adventures on social networks. Health!
