Mergulling ourselves in brewing chemistry: more than a simple passion
Unlike other fermented such as wine, beer elaboration looks more like a laboratory than an artistic atelier. While winemakers immerse themselves in the world of aromas, dyes and terroirs, brewers face issues that involve water profiles, maceration pH and fermentation processes with such precision that it would seem that we are putting together a rocket instead of a foamy drink.
From the minimum error to perfection in each drop
The interest on the scientific side of beer is not random, and has a lot to do with its moderate alcoholic content, usually half of the wine. This means that there is less margin to make mistakes in cleanliness or fermentation, since all imperfection will be noticed. In addition, the amount of yeast required in beer, especially in lagers, is much greater than in wine, which increases the need for precision.
The complex dance of maceration, the choice of water and its composition, together with careful fermentation, determine the final taste. All this makes beer a drink more sensitive to errors compared to others of fermentation.
Why does history lead to beer to be so technical?
Somehow, the history of beer also explains its technical character. In the early years of the commercialization of modern artisanal beer, in the 90s, scientific and technical information was still an unexplored territory for many. The enthusiasts who began experimenting in their homes faced a scenario of scarce resources, where only some books, such as Charlie Papazian, offered a basic guide.
But that panorama changed from that decade. Mathematical formulas were developed to calculate color and bittering, and the first books such as “How To Brew” by John Palmer began to circulate online, making their way to an increasingly technical community.
The most interesting thing is that these early ideas were mainly disseminated by scientists and technicians who used Internet and discussion boards systems to exchange data. This caused the homemade beer community to inclined towards precision and method, leaving aside, in many cases, purely artistic considerations.
Beyond laboratories: keep the art of beer alive
Although science dominates in the popular culture of homemade elaboration, something that is usually forgotten is that the taste, harmony and creativity are also fundamental. Many times, technical details can overshadow the search for a unique sensory experience, something that beer teachers always recommend cultivating.
My advice for beer lovers is not to lose sight of the artistic side. Observe, experiment and surprise yourself with flavors, instead of only perfecting numbers and measurements. The true magic of beer lies in that perfect mixture between science and art.
And what does the future hold for us? Perhaps, the next step will be even more technology with creativity, allowing each brewer to explore new sensory universes without forgetting the scientific foundations that make each beer unique in its kind.
