What is the German Mash Pasito?

The German Mash Pasito is that friendly journey to the heart of European beers. This process is not only known by its attractive name, but also offers a ballet between temperatures that triggers a symphony of flavors in your jar. It usually requires two steps that include low and high temperatures, ideal for German and continental beers.

Raising the temperature in two steps

We start our process in a warm pool of approximately 63 ° C for about 30 minutes. Then, we rose the temperature at about 70 ° C in a second step that lasts about 20 minutes. Sometimes, this process ends with a ‘mash-out’ that makes a cleaner and more refined beer.

Benefits of Mash Pasito: Tasting at the moment

Magic occurs thanks to the action of Beta Amilasa in the first step. This enzyme specializes in decomposing starch chains in maltose, vital for fermentation. On the other hand, Alpha Amilasa, which finds its comfort zone at higher temperatures, contributes to a lighter texture and a touch of sweetness in the mouth.

Creating unforgettable beers

Combining the powers of both enzymes, you get beers with a clean termination and a slight taste of malt, ideal for those summer nights around barbecue. Hops enthusiasts can be considered lucky; This technique ensures that each sip is memorable.

The art of precision: maximizing the process

To make the most of this method, it is recommended to start a 30 -minute rest at 63 ° C, followed by a second step at 70 ° C. While the classic are German malts, adding a little dark mustration can add that special touch that everyone looks for.

Expanding horizons: Not only for Lagers

This technique is not limited to German beers; You can venture in continental style beers such as Pilsners and even some Belgian beers. If you decide to make a dark beer, use malt without peel to avoid those bitter flavors that can ruin the experience.

So, Ferment has been said!

With a touch of creativity and a good sense of humor, the elaboration of beer can become an adventure rather than a simple process. Remember, each teacher was also once an apprentice. Then, take out your tools and transform those grains into something fabulous. Health!

What are the ‘noble hops’? The aromatic elite of Europe in your beers

The ‘noble hops’ represent a select club of hops varieties that were born and mature in the heart of Central Europe, where the terroir and the weather give each plant a unique character. Although these varieties are frequently used in German classic styles beers, their influence transcends borders, enriching the beer tradition of many countries of the old continent.

Origins and denominations: beyond names, a regional history

The authenticity of these varieties is usually linked to the regions where they are grown. Tradition assigns each variety a name that reflects its homeland, as if the Earth itself delivers a seal of quality and character. However, globalization and modern agricultural practices have led to interesting confusion: not everything called ‘Hallertauer’ or ‘Tettnanger’ necessarily comes from the original region or represents exactly the same strain. For example, a ‘tettnanger’ cultivated in the northwest of the Pacific does not have to be identical to their German pair, but both maintain an aromatic legacy that is worth exploring.

Issue of origin and authenticity

To distinguish an authentic nobleman, many producers add the region in the name, such as ‘Hallertau Hallertauer’ or ‘Tettnanger from Tettnang’. This helps preserve the quality and aromatic profile that characterizes these genuine varieties.

The sensory profile: aromas that evoke stories and regions

The noble Hops tend to offer a very particular aromatic profile, with herbal, spicy and citrus notes. Most have a low alpha acid content, which makes them ideal for those who seek to accent on aroma instead of bitterness. The Saaz variant, in particular, stands out for its most resinous and spicy character, with enjoyable fruit nuances and herbal notes such as lemongrass.

The art of using them in modern beer

These varieties are protagonists in traditional German styles, such as lagers and light wings, and also in Czech beers and Vienna. Thanks to its low alpha acid load and its distinctive aromatic profile, they become essential in soft lagers and light beers. From the classic Pilsner Checo, where Saaz contributes its spicy and herbal character, to the most contemporary alloys, the nobles continue to demonstrate their unique versatility and unique character in the beer world.

Final reflections: Beyond the name, a story of terroir and tradition

Although the variety and origin play an important role, the spirit of the nobles and their history remains a source of inspiration for brewers and lovers of good drink worldwide. The key is to appreciate how each region brings their soul to these hops, creating connections between tradition, earth and flavor. The next time you supply with a beer that bears the name of a European region, remember that you are savoring centuries of history and culture in each drink.

A tour of the stars of the hops on the other side of the world

In recent years, the artisanal beer scene has revealed an interesting surprise: the hops from Oceania, especially from New Zealand and Australia, have not only climbed in popularity, but have become key pieces for those looking for that tropical and fruity touch in their favorite beers. What mysteries hide these varieties that have fallen in love with beer teachers around the globe?

An explosion of flavors from the distant islands

New Zealand, with its meticulous increase in hops plantations, has positioned itself as a power in this field. Among its most coveted stars are varieties such as Nelson Sauvin, famous for its aroma of grape and curling; Motueka, with citrus and tropical notes; and Wai-Ite, which provides fruit nuances with a very particular character. The list continues with Riwaka, Rakau, Waimea and the innovative Superdelic, each showing an unparalleled personality that brings to beers an aromatic profile free of comparisons.

Australia, on the other hand, is not far behind with its diverse range of lupulos such as Galaxy, Topaz and the enigma enigma. These ingredients not only show a strong inheritance in the style of the Northwest coast, but have also been selectively raised to offer fruit profiles ranging from mango and passion fruit to grapes and moscatel. The experiential closeness with tropical fruit flavors causes these hops to be coveted in northern America, although its price can be on the cusp.

Application and magic in the beer pot

The secret of these hops is not only in their aromatic profile, but also in how they are used in the manufacture of styles as popular as IPAS and Hazy, those cloudy beers that seem like an expression of tendency and creativity. Most of these varieties are rich in compounds called thioles and in aromatic components such as geraniol and linalool, which enhance that feeling of fruits and tropicality in each sip.

In addition, in many artisanal beers, these varieties are incorporated into final stages through techniques such as Dry Hopping, which allows its most aromatic qualities to be maximized without losing intensity. Some are also available in Cry-Hop version, which is concentrated dust, ideal to burn less time in elaboration and further enhance these fruit and tropical notes.

The future that is painted with adventure

These oceanic varieties seem to be in full flight, transforming the way in which acidic, cloudy and full of character beers are conceived. Innovation continues, and the demand for these unique hops, with their powerful and different aromatic profiles, anticipates a horizon where beer creativity only has to explore beyond traditional borders.

As you experience more brewers with these jewels, it would not be surprising to see in the near future how beers with flavors “from the other tip of the planet” become the norm, not only in festivals but in homes where the passion for the artisanal grows at every step.