Fezz

Ingredients cont'd-

Hops-

Hops are a prolific, long-lived, climbing perennial herb whose flowers grow into cone-shaped structures. These cones are composed of bracts and bracteoles-leaflike structures attached to a central axis or stem. These leaves carry the lupulin glands that provide araoma, flavor, and astringent bitterness that balances the sweetness of the malt. The bitterness of hops is primarily from the alpha acids contained in the resins of the lupulin gland located at the base of the strobiles of the hop flower. Alpha acids also provide the preservatives that retard spoilage. The flavor and aroma come from essential oils and are not measured by the aplha acid percent figures listed by the hop merchants. Hops for beer making come in primarily three forms; loose whole flowers, whole compressed plugs, or pellitized powder(known as pellets). Hops are added to the water that the grains were steeped in. This water is now called "wort". Hops can also be added to the fermenting beer in a process called dry-hopping. Dry-hopping creates intense aroma and is employed by many breweries to create a huge hop aroma. There are many varieties of hops. Each variety has a very unique aroma and bittering effect. A skilled brewer chooses the hops very carefully to create the finest beer possible.

Water-

Well...this is pretty self-explanatory. It is important to note that you can not brew good beer without good water. The mineral content of water has a strong effect on the flavor of the finished beer. Extremely soft water and chlorinated water are not desired for brewing beer.

Yeast-

Beer yeasts are simple, single celled, microscopic, fungi that transform malt sugar into alcohol, carbon dioxide, and other by-products that give beer its varied flavors. Yeast is the ingredient that affects the flavor of the finished beer the most. There are basically two types of yeast used in beer making; Saccharomyces Cerevisiae and Saccharmyces Uvarum. The main difference between the two main beer yeasts are:1.) SC, or ale yeast, prefers warmer fermentation temperatures and tends to flocculate(clump) on top of the beer during fermentation 2.) SU, or lager yeast, prefers cooler fermentation temperatures and tends to flocculate on the bottom of the vessel used for fermentation. Yeast for beer making can be found in either a dry or liquid state. Liquid is preferred by most beer makers, as it generally provides a safer medium for the yeast cells.

To be continued......