Introduction to bitterness and mysterious hops

Hi Curious Brewers! If you have ever wondered how bitterness is measured in your favorite beer, you have reached the right place. In this article, we will explore the various formulas used by beer teachers to calculate bitterness, which is expressed in international bitterness units, or Ibus. Of course, this number is more than figures; It is the essence of what makes your foamy drink unique.

Understanding bitterness: What’s behind the Ibus?

The amount of bitterness that the hops provide during cooking is not something that is randomly left. Using specific equations, brewers can estimate how many Ibus will be in their beer once the fermentation is over. But, be careful! What is measured in the initial Ibus can differ a lot from what ends in the bottle. This is because the fermentation and maturation process can devour many of those acids. Even so, the brewers trust these numbers as a reference point for the general bitterness of their selected style.

The great three: models of hops use

When it comes to hops use models, the three best known are Tenseth, Garetz and Rager. All of them have a unique approach to calculate the use factor, essentially the variable that converts the amount of alpha acid into the outcome of bitterness we enjoy. Everyone uses the same basic equation, but their magic is how they determine that factor of use.

TINSETH model: the king of heat and time

The most popular model is that of Tenseth, created by Master Glenn Tenseth. The magic of this model lies in its simplicity: the use is calculated from one time factor and a severity of the must. By increasing boiling time, more alpha acid becomes bitterness. This is a great relief for those who enjoy making long ebullicions, since the model is continuous over time.

Garetz Model: Bitter with precautions

On the other hand, the Garetz model may seem promising, but it is a bit strict with its boiling times. If this is less than 10 minutes, goodbye use! However, for longer times, it behaves quite well, making it a reliable option, although perhaps not as flexible as Tenseth.

RAGER MODEL: The adventurer

Rager, who used to be the favorite among many extract brewers, estimated a much higher hops use, which can be a bit misleading. Apart from its generous estimate for prolonged times, their numbers can be too optimistic. This has led many brewers to look for other more balanced models.

Conclusions and final reflections

So, when choosing a model to calculate the bitterness of your beer, remember that each one has their pros and cons. The brewers will often find that Tenseth is their most constant and adaptable ally in the beer kitchen. While you immerse yourself in the world of hops, do not forget that experimenting is key. We provide for the knowledge and beers that unite us! Do not hesitate to share this article with your beer colleagues or leave a comment with your thoughts about these fascinating bitterness models.

A trip to the depth of beer flavor

In the fascinating world of beer, depth is the Holy Grail that all brewers want to reach. It’s not just about drinking something dark and thick; It’s about enjoying a symphony of flavors that makes you want to repeat. A clear example of this complexity is the Porter style, which has shown that beers can be much more than a simple mixture of malt.

The magic behind the flavors

To achieve this multidimensionality in your beers, the house malicious teacher needs to pay special attention to two things: the choice of malts and the amount of ingredients. The temptation to add everything you find in the pantry is real, but an excess of ingredients can lead to chaos of flavors instead of the harmony we are looking for.

The role of base malt

Normally, your recipe begins with a solid Malta base, about 85% or more. It is impressive how a good base malt can do wonders without the need for multiple special malts. This ensures that your beer is not only tasty, but also fermentable.

Less is more: select your malts carefully

For the combination of special malts, the recommended approach is to choose three, but why three? Although two can add dimension, three allows a symphony of richer flavors. In addition, he tries to avoid Malt crystal, in cases such as Bock, where his sweetness could flash.

Groups of Maltes: Diversity is the key

There are four essential groups of malt: base malt, roasted malts, caramelized malts and dark toast malts. Each keep a different flavor profile and, by combining them properly, you can ruin the party if you don’t do it carefully.

Choose well according to the style

The selection of malts must be aligned with the beer style you are looking for. If you lean for a softer beer, such as a Brown or Bock, then less intense or even maltasted malts are the way to follow. But if you venture towards a Sweet Stout, you may want a different approach.

Interest in the hard zone

This is where ‘Hard Zone’ enters, which can lead to flavor notes such as burned bread or roasted marshmallows. These malts are a double -edged sword: they add character, but they must be used in moderation. Generally, 4% should not be exceeded in the final recipe.

Recipe for a legendary Porter

If you want to put into practice what I learned, I present my recipe of ‘Porter of the great lakes’. This robust creation is not only rich in flavors, but it also allows us to explore that aromatic complexity that we are talking about! Although I included glass 60, who knows? Malta Brown could be a lovely alternative.

Keep learning and experimenting

It has been a pleasure to share with you some brushstrokes on dark beers and their complexities. I invite you to subscribe to my newsletter or listen to my podcast to continue deepening the fascinating art of the home brewery. The beer adventure just begins!

What are aromatic oils and why do they matter?

Imagine that you are baking a cake and only in the end you realize that you forgot to add the vanilla touch. That is what happens with aromatic oils when preparing beer. These oils are responsible for the delicious aromas that we perceive to taste a good IPA. However, not everyone manages to resist the elaboration process. This is where the survival of oils comes into play.

Recent research: Who survives the boil?

Yakima Chief scientists have embarked on an exciting trip to discover which aromatic oils manage to reach the bottle. His approach has been to simplify this complex issue and make it accessible for both rookie brewery and experts. In their study, they measured the resistance of seven key aromatic compounds such as Linalool and Geraniol throughout the elaboration process.

The survival champions

Among the hops varieties, some champions that retain their aromatic oils, even during the most critical stages such as boiled and whirlpool. Names like Centennial, Citra and Mosaic took the gold medal by keeping the aroma intact. However, its best performance is presented when used in Whirlpool or in the Dry Hopping stage, just before bottling.

The hops that prefer the After Party

Some hops, such as sabro and yellow, prefer to relax after fermentation. According to the recommendations of the study, it is better to use them after fermentation fever has passed. This allows them to release their essence in their maximum splendor, adding a delicious touch to the final beer.

Hey, where is the Myrcene?!

One of the great absent in the study was the Myrcene, known for providing that characteristic resinous profile to many beers from the west coast of the USA. Despite being an icon in the beer culture, it has been eclipsed by more fruit trends. Interestingly, some brewers are looking for ways to minimize their impact, since it can overshadow other more subtle aromatic oils.

Cooking principles with hops

If you are planning a new recipe, consider using resistant hops at the height of your fame. The key is to know when to add each one to make sure your beer has the aroma you want. Starting with efficient hops could be the winning strategy to design your next lot.

What is the future of aromatic oils in beer?

Yakima’s findings are just the beginning. In the search to create the most aromatic and complex beers, we have opened a range of possibilities. The science of hops is constantly evolving and there is no doubt that more discoveries are to come. So, brewers, keep your eyes and gustatory papillae open, because the best dressing for your beer may still be discovered.

Beyond hops: a story of old ingredients and new trends

Before the hops became the star ingredient in beer, our ancestors tested with a surprising variety of spices, herbs and even flowers to give a unique touch to their concoction. More than four thousand years ago, beer already existed, and its flavor was enriched with what nature offered at that time. Today, artisanal brewers explore that legacy, combining old traditions with an innovative touch.

An aquarium of flavors: ingredients that challenge the conventional

From classical spices such as cinnamon and nutmeg to more exotic ingredients such as paradise seeds, fresh ginger or citrus fruits. The variety is so extensive that virtually anything can find its place in beer. For example, the fruit of passion, grape seeds or aromatic flowers make each lot a sensory adventure. In addition, the incorporation of both natural and artificial extracts allows brewers to experiment with flavors that before seemed impossible to achieve only with herbs and spices.

The art of preparing and adjusting your secret ingredients

The great challenge when spices or extracts are added is to find the perfect balance. The correct dose may vary greatly depending on the ingredient and the desired flavor profile. A touch too strong can ruin all the beer, while a very subtle one can go unnoticed. The key is in the test and error process: prepare concentrated infusions, perform small tests and adjust based on the final result.

The ‘A taste’ technique: How to perfect your step by step

The recommended thing is to prepare a ‘tea’ of spices or herbs using hot water to extract its essence, and then add it in small quantities in beer. For extracts, the ideal is to start with minimal doses and verify the taste. Some spices, such as vanilla, pay better if they let themselves macerate in neutral alcohol, such as vodka, for a few days before adding them to beer. The idea is to concentrate the aromas and flavors in a small volume and, subsequently, increase progressively until the perfect balance is achieved.

Scaling and precision: from the small sample to giant beer

A useful trick is to measure a small amount of beer (for example, 100 ml), and experiment by adding a proportional amount of extract or infusion. When you know how much you have put to that sample, climb it to a larger amount is simple: if in the sample you used 3 ml of extract in 100 ml of beer, for a 20 -liter batch simply multiplied by 200 and add about 600 ml of the same extract to the large mixture. In this way, you ensure that all beer has that flavor profile without unpleasant surprises.

Final notes and future beer adventures

Adding spices and extracts to beer is an exciting technique that, when done carefully, enriches the sensory experience and opens a world of possibilities. Experimentation with different ingredients can transform a basic recipe into a personalized masterpiece. Thinking about final fermentation as just before carbonation is key, since some water -based infusions can accelerate fermentation processes, while alcoholic extracts do not generally do not. Creativity will undoubtedly have a leading role in your next beer creation.

What else would you like to explore in the universe of flavored beers? Innovation and tradition merge into each sip, so do not hesitate to continue experimenting. The next great recipe can be just one step away from the unexpected.