Homemade beer: a new opportunity for rookies

In this golden era of craft beer, who needs to make long waiting in a bar when you can enjoy your own mixture at home? This article focuses on a new approach that promises to excite those who want to enter the world of brewing without so many complications.

The reason for resurgence: new beer kits without boiling

For some time, making beer at home had fallen into a lethargy. Although the quality of the ingredients and access to techniques have risen, some factors, such as the arrival of better handmade beers and changes in consumption preferences after pandemic, have caused many to move away from this exciting hobby. Now, however, several innovators are launching products that promise to motivate the brewers again, especially beginners.

The kings of washing: Flash Kits of Morebeer

Morebeer has created his flash kits, designed so that the elaboration experience is fast and pleasant. Forget about heating water for hours; With these kits, all you need is to mix an ingredient package with water, add yeast and let ferment. It turns out that this can be done in about 15 minutes, much less time than it takes to decide what to see in Netflix!

THE PINTER SYSTEM: direct barrel beer

Pinter’s proposal is even more fascinating. Its fermentation system is a small barrel that not only mixes, but also stores and serves beer. With just a little water and the ingredient package, you can drink in less than 30 minutes. Without bottles to clean, just freshness ready to enjoy!

Minimum investment, maximum flavor

Both kits are designed thinking of those with busy lives who still want to enjoy a good beer made at home. From blonde beers to iPas, the options are wide and varied, which means that each brewer can experience and find their favorite mix.

Revolution in elaboration time

The ability to make your own beer should no longer cause stress or require a doctorate in chemistry. These kits not only simplify the process, but they compress it at a time that allows everyone to enjoy their own concoction without spending the day in the kitchen.

From the rookie to the professional: options for all

Regardless of whether you are just beginning or if you are an old fox of beer that seeks a faster and more fun way to continue your hobby, these options could be the answer. The quality of the final product has been positively valued, making many wonder: ‘Why didn’t I do it before?’

Will this change the world of homemade beer?

Although the possibility of replacing more complex systems is still in the air, the arrival of these new kits is a valuable option for those looking for a quick and perfect experience. The most exciting thing is that the game opens to new generations that could find in the elaboration of beer a scenario as attractive as any other form of art.

So, are you ready to become the Cervercero master of your home? The adventure is at a package of distance ingredients! Do not forget to continue exploring and, if you feel inspiration, share your own experience in this bubble journey.

An Irish classic: the Stout who conquers hearts

When we talk about Irish beers, it is impossible not to mention the iconic Stout. Although many associate it with the famous Guinness, the story of this beer goes back to its creator, Arthur Guinness, who made it in the brewery of St. James ’Gate in Dublin. I was lucky to visit this brewery a few years ago and, let me tell you, enjoy a newly served in your tasting room is an experience that is not easily forgotten.

Irish experience: beyond Guinness

During my adventure for Ireland, I tried to explore other local beers in several pubs. However, every time I asked for something different, the waiters answered me with a firm: “No, no, what you really need is a Guinness.” So, instead of trying something new, they served me another Guinness. It seems that the taps of other beers are more decorative than functional!

Curious dates about La Stout

Guinness’s barrel version is located in a fairly low alcohol range, between 3.5 and 4%. According to the BJCP guide, its original gravity ranges between 1,036 and 1,044, and its bitterness is measured between 25 and 45 Ibus. Its deep black color can be classified in the range of 25 to 40 SRM. And that characteristic taste? It comes from toasted barley, which, curiously, is not malted. It is raw barley subjected to an intense roasted process. In addition, the dense texture of the Irish Stout is achieved thanks to the addition of barley in flakes.

Recipe secrets: beer adventure

My Irish Stout recipe has been perfected for more than two decades, and the truth is that it is quite accessible to home breeders. The strong presence of toasted barley is able to hide many errors in the elaboration process. For those who wish to deepen the design of recipes, there are excellent resources that can be of great help.

Maltas and his magic

I start with Malta Pale of the United Kingdom as a base, although any pale malt could work. In this recipe, I use 30% of special malts and 70% Malta Base, breaking my usual rule of not exceeding 20%. This is because the addition of barley in flakes raises density without altering the taste too much.

The power of barley in flakes

The barley in flakes that I use represents 20% of the recipe. This ingredient, which resembles cornflakes, provides non -fermentable proteins and starches, creating that dense and creamy feeling that we appreciate so much in a Stout. Surprisingly, this allows beer to have a robust body without a high alcohol content.

The role of water in the elaboration

Traditionally, much has been discussed about the importance of water rich in bicarbonates for Stout beers. However, Dublin water is relatively soft, with a moderate level of calcium and bicarbonates. In my elaborations, I have used moderate base water without adding salts, and the result has been very satisfactory.

The art of bitterness

When talking about hops, it is essential to find a balance between bitterness and beer color. A dark beer requires a higher level of bitterness to balance the flavors of toasted malt. I used 44 Ibus of East Kent Goldings, which is located at the upper end of the range for this style.

Fermentation and carbonation: a final touch

I opt for the WYEAST 1084 yeast for this recipe, although there are several alternatives available. Fermentation is quite simple and does not require a prolonged process; Generally, you can enjoy your Stout in a couple of weeks. If you are looking for authenticity, you can use a mixture of CO2 and nitrogen when serving, as is done with barrel guinness.

I have developed this recipe on numerous occasions, and it is increasingly spectacular. If you are passionate about beer as well as me, I encourage you to encourage you to try it! The magic of the Irish Stout is waiting to be discovered.

Diastatic yeast: not so heroic superheroine

The week of today leads us to enter the intriguing and at the same time problematic world of diastatic yeast, formally known as Saccharomyces Cerevisiae Var. Diastaticus. This particular variety of wild yeast has a special talent to ferment sugars that other yeasts simply ignore, which can lead to unexpected episodes in the bottle. Prepare for adventure!

The diastatic dilemma

As mentioned, Diastaticus is a genetic variant of the well -known king of fermentation, the Saccharomyces cerevisiae. This little boy can be found in nature and breweries, becoming an unwanted guest that can ruin any fermentation party. Cross pollution in an elaboration environment is more common than one could imagine, and some yeast strains even bring this problematic partner.

The problem of unforeseen fermentation

The great inconvenience with Diastaticus is its ability to ferment residual carbohydrates that would normally be overlooked by conventional yeasts, and what is worse, this process can last more than anticipated. The result: bottles that exploit, unexpected changes in flavor, and a carbonation that could make your beer seem more a soda than an artisanal drink.

The roots of chaos

Finding Diastaticus is like discovering a needle in a haystack. It commonly appears in many wild yeasts, and can sneak into your lot from the yeast supplier or even from the same brewery. A study in Europe revealed that a single contamination with the STA1 gene was detected in a yeast supplier, which underlines the effort that yeast laboratories are doing to prevent this problem. Good luck for all the brave brewers!

In fact, an amazing 92% of the contamination come from breweries, predominantly problems in bottling and filling areas, which represent 71%. The rest comes from different stages of the process, such as brewery and fermentation basement. It is well organized chaos, but still, it is chaos!

Solutions for controlled fermentation

The yeast laboratories, aware of the problem, have begun to intensify their cleaning and testing measures to detect Diastaticus. Now, data on the presence of the STA1 gene are an essential part of the information they provide; If a yeast is ‘negative for STA1’, you are one step closer to avoiding the headache of unforeseen fermentation.

Cleaning and Safety Practices

However, responsibility not only falls on yeast producers. Both homemade and commercial brewers must remain alert and perform rigorous cleaning in all areas of the process. You should never underestimate the importance of cleaning and disinfecting small accessories such as hoses, taps and bottles. Everything can be a possible hiding place for unwanted yeast!

Pasteurization is often practiced in commercial beers to eliminate any trace of yeasts. At the end of the day, it is vital that the brewers take care not only when mixing ingredients, but also when handling and preparing their yeasts. If you reuse yeast from one lot to another, be very careful, it is very easy to introduce Diastaticus in your mixture during this phase.

Final reflections

I hope you enjoyed this exploration about the enigmatic diastatic yeast. Stay alert and take care of your fermentations to avoid unpleasant surprises. Remember that in the world of beer, cleaning is almost as vital as the recipe itself! See you in the next beer adventure.