From barley to beer: travel, in essence, a natural alchemy process
Have you ever wondered what happens in that kind of kitchen that is the manufacture of beer? The key is in a chemical ritual called maceration, where basic ingredients become the fuel that will feed our laughs and good vibes in the next party. The magic begins when the malts, those barley that have been careful in their process, undergo a hot bath to extract the sweet fermentable nectar that will give life to that foamy drink that we enjoy so much.
Maltar and its role in transformation: it is not just cooking, it is to prepare the stage
Before thinking about maceration, we must crumble the role of maltar. From the original seed, which seems simple, to become what we know as Malta, the process implies immersing the grains, letting them germinate a little and then undergo a kind of toast that transforms them and prepares them for the coming chemical party. The interesting thing is that the malt not only ignites the spark of flavor, but also develops enzymes inside, such as the lactated Alpha and Beta Amilasa, which are the true heroes in this story. Without them, the magic of fermentation would simply work.
Maceration: When temperature and pH dance to the rhythm of enzymes
The macerar process, in essence, is like a dance where α and β enzymes take the track, but each with different steps. The α, in its peak at temperatures close to 158 ºF (70 ºC), is responsible for breaking carbohydrate chains into smaller fragments, but with the particularity of also creating not so fermentable sugars, providing body to the drink. On the other hand, β amylase, which prefers slightly softer temperatures and a pH between 5.1 and 5.3, is dedicated to producing maltose, that sugar that quickly ferments and fills the bottle of alcohol, leaving behind a lighter and more dry flavor. The key is to adjust these parameters according to the desired beer style.
From the grain to the cup: the magic of the spargeo and the filtering process
Once the enzymes have done their work and the sugars are about to be extracted, it is time to separate the liquid from the solid remains. Here the spargeo enters. Basically, it is to pass hot water through the grain bed to wash each drop of sweetness, color and aroma that is still caught in the expensive ones. This step not only ensures good extraction, but also helps define the quality and final nature of beer. Today, there are techniques such as BIAB (Brew in A BAG), recirculation or spargeo by height, which provide versatility and precision when obtaining the best possible mixture.
What awaits us in the future of beer manufacturing?
With the advancement of food technology and science, artisanal and homemade production of beer does not stop reinventing itself. From new ways of adjusting enzymes in the malt to innovations in temperature and pH control, the possibilities to experience and perfect the character of each lot are infinite. The important thing is to remember that, deep down, magic always lies in understanding the ingredients and playing with them, letting creativity and science do the rest. Beer remains that drink that, in addition to hydrating, unites generations, stories and memorable moments.
