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| how many styles do we brew a yr? |
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| 60, collectively, between the 3 locations |
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| Ingredients in a pint of beer |
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| for strength, flavor, body and color |
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| for bitterness, aroma, and additional flavor |
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| great american beer festival |
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hercules strong ale- gold
centennial alt- silver
bay bay IPA- bronze
muddy river porter- silver |
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| at boston beer works, the materials . . . |
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| we use to produce our beers come from around the world |
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| boston city water from quabbin reservoir |
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| american ale yeast, german lager, & hefe-weizen yeast |
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| we contract it: big warehouse where grain is steeped in water and spread out on the ground |
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| reproduction: the routlets will apear on the grain |
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heated to stop further growth and improve flavor
diff beers kilned to diff levels to achieve thier taste |
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| the grain after it has been crushed to dispel of the outer shells |
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| where the grist is stored |
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| when grains are mixed with hot water; requiring great care that there is a correct balance of grist and water |
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| mashing temperature, all in the region of 150 F; may vary a little bit |
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| a sweet extract; after the mashing converts the starch in the grist into a number of diff sugars which are dissolved in the water forming |
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| holds 500 gallons; what mixture transferred from the mash ton to |
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| when the wort it slowly drained from the mash ton and passed into the kettle |
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| rinsing; hot water is sprayed onto the mash to wash the last of the sugars out of the grain |
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| where do the brewer's grains go? |
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Definition
| spent grains go to a farmer is natick, he comes and picks them up and his pigs and cows love it |
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| where do the brewer's grains go? |
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| spent grains go to a farmer is natick, he comes and picks them up and his pigs and cows love it |
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| 1st and second hop additions (beginning and middle) |
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| third addition, 5 minutes before the boil is complete, contribute to the aroma or nose of the beer |
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| wort is pumped through; uses gold water and then the wort comes out codl and the water comes out hot. then collected into a fermentation vessel |
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| what causes fermentation, a living organism that consumes the nutrients in the wort and uses sugar as it does so, the most important part of the process |
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| when the yeast multiplies and ferments the sugar in the wort, it creates |
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| alcohol, carbon, dioxide, flavor components |
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| collects at the top of the liquid during fermentation, works at warmer temps 48-50 degrees, takes shorter time, 4-7 days |
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| means 'to store', takes longer 14-21, collects at the bottom of the tank, ferments between 48 and 58 degrees |
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| in the conditioning tanks, the beer continues fermenting at a slower rate and produces |
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| carbon dioxide; captured in the head space of the sealed tanks |
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| when the beer is cooled before filtration, the CO2 becomes soluble and disovles into the beer, giving it its bubbles |
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| adding additional hops or spices to the beer as it ages in the conditioning tanks |
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| great pumpkin ale, winterworks holiday ale, white christmas ale |
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| back bay IPA, bay state ESB, hercules strong ale |
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| most beers are run through this to remove yeast and unwanted sediment, makes it clear (we don't run stouts through this) |
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| what the beer is called after it is filtered and filled into the dispensing tanks behind the bar |
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| room behind the bar where beers are served directly from, kept at 38 F |
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| two vessesl from which we serve |
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| dispensing tanks and kegs |
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| beer is pushed to the tap towers at the bar with this on the kegs, mixture of carbon dioxide and nitrogen gases |
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| to pour a wolrd class beer and get the best of both worlds we use this combo |
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Definition
| 80% carbon dioxide, 20% nitrogen blend |
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| served warm, at a cellar temp of 50 degress from a hand pulled beer end |
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| made with all natural fruit extracts that are added to the golden ale after filtration |
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