Saturday, March 15, 2014
What is Green Beer?
I understand that a vast majority of you have never brewed a batch of beer. A shame really, but a fact all the same.
If I could get the opportunity, I’d love to brew with each and every one of you that visits BKB! But since that isn’t going to happen, I will enlighten you as to the meaning of the term.
Brewing beer starts with the conversion of starches in grains into a simpler form of sugar via the “Mashing” process.
Mashing is when grain and water are held at an optimum temperature, I usually mash between 145 and 160 degrees F. That is where the Alpha and Beta Amylase enzymes are most effective. A lower mash temp affords more body to a beer, and a higher temp will give a lighter body.
Then you rinse the sugars from the grains in a process called sparging. The result is called wort (Pronounced WERT) and is essentially unfermented beer.
Hops are boiled in the wort to add flavor and aroma before it is cooled and pitched with yeast. The yeast eat the sugars in the wort. They pee alcohol and fart Co2.
This is not the cleanest of processes in the world, so the yeast need some time to finish cleaning things up after the feast. It’s kinda like me at an all you can eat Chinese buffet.
If the yeast don’t have time to clean things up, you get beer that is funky flavored, has not reached its full potential and is basically not ready to be bottled or drank.
This is what we call “Green Beer!”
So if you are drinking some piss water pale yellow brew, died green with bottles of food coloring, I may have to pinch you and bring you back to reality. This is not Irish, and it’s certainly not “Green Beer” despite the color.
If you are headed out this St. Patrick’s day, please be careful and post picks!
We want to see your shenanigans, but we want to see you for a long time to come!
Be safe peeps!
~Cheers and happy St. Patty’s day!