My earliest memories of being fascinated with beer date back to my childhood spent at my grandparents' house. Accompanied by my grandfather, I would watch old movies where beer often played a central role. This recurring presence awakened an early fascination with beer, well before I could even taste it.
There was something compelling about the idea of being part of a community united by this ancient and revered beverage.
As I came of age, this appreciation transformed into a true passion.
I embarked on an exploration of artisanal beers, each telling its own story through the nuances of flavors introduced by its brewer. This became a time of shared discoveries with my childhood friends, all driven by the same enthusiasm for the world of brewing.
The inspiration to brew my own beer came in 2021, watching a close friend embark on this adventure. Admiring his initiative, the idea took root in my mind, culminating in 2023. The opportunity presented itself last October for my birthday, in the form of a brewing kit.
A simple fermentation bucket, but a gateway to a new world.
The process, from preparing the equipment to mashing, from filtration to boiling, and finally to fermentation, has been a learning journey. Today, as I bottle my first creation, I feel a mix of excitement and apprehension. This first brewing experience, fresh and full of potential errors, marks the beginning of a hobby that I already sense becoming an important part of my life.
1. Cleaning and Sanitizing
The first step in brewing beer is all about cleaning and sanitizing. This isn't just about cleanliness; it's about creating a blank canvas. I ensured that my beer would only taste of my efforts, not of unwelcome bacteria.
But I think I didn't do it well enough. I'll do it better next time.
2. Mashing
Mashing is like a carefully choreographed dance where malt meets hot water. It's not just mixing; it's an extraction ritual.
In the first stage, we gently coax the temperature of the vessel to 68°C for 30 minutes, a critical phase where fermentable sugars (the ones that give beer its alcohol) are created.
Then, we transition to a second mashing at 72°C for another 30 minutes. This step is like unlocking a secret chamber of flavors, releasing the non-fermentable sugars. These are the sugars left untouched by the yeast, the ones that gift the beer with its full, rounded mouthfeel.
At the end of the mashing, we're left with a thick mixture of water and malt, known in the brewer’s lexicon as 'maische.' It’s a humble mixture, but within it lies the promise of the beer to come.
For this entire process, I tried to follow the instructions from my brewing kit. But maintaining the right temperatures is more difficult than it seems.
3. Filtration
Filtration is where the liquid gold, the 'wort', is separated from the solids. It's a process of gentle persuasion, coaxing out every bit of flavor and sugar from the malt. This stage is crucial, as it sets the stage for the alcohol content and taste of the beer.
4. Boiling
Once everything was properly filtered (even though I didn’t quite manage to filter it properly as I think a brewing bag was needed and I didn’t have one), the liquid needs to be brought to a boil.
Boiling the wort isn't just about applying heat; it's a transformative process. This is when hops make their entrance, each type contributing its unique bitterness or aroma.
I used the hops that came with my kit. It's really great for beginners.
Adding hops at the beginning or end of the boil can dramatically alter the beer's profile, making this a stage where the brewer's skill and creativity come into play. I added mine at the very start of the boil.
5. Cooling
Once the wort had been properly brought to a boil for the right amount of time, it needed to be cooled down as quickly as possible.
To do this, I placed the vessel in my sink and filled the sink with cold water. To speed up the process, I added some ice cubes to the water in the sink so that the liquid in the vessel would cool down faster.
If the cooling isn’t fast enough, there's a higher risk of bacteria contaminating the brew.
7. Fermentation: The Birth of Beer
Next, I transferred the brew into my airtight fermentation bucket and added the yeast.
Adding yeast to the wort kickstarts the fermentation process. Watching the yeast consume the sugars and produce alcohol and carbon dioxide is a natural spectacle.
It is during this transformation, unfolding over days in a room-temperature environment, that the brew truly comes to life.
In the photo, you can see the inside of my fermentation bucket and my brew after 15 days of fermentation. The foam on the sides is a residue from when my fermentation produced a lot of foam in the initial days.
8. Bottling and Maturation: The Final Stretch
I let my brew ferment for over 5 weeks, which is longer than the 3 weeks suggested by the kit, but I needed to buy caps to bottle my beer and took some time to make that purchase.
Yesterday, I received my caps at my parents' place (since I live in a converted van and don't have a mailbox).
So this morning, I started by sanitizing some empty beer bottles and my caps.
Meanwhile, I added a little sugar and boiling water to my brew. This helps to reawaken the yeast, which will lead to carbonation once bottled.
Thanks to my friend who brews his own beer, I was able to use a capper. This allowed me to cap my beer.
Now, all that's left is to let the beer mature in the bottles, developing its flavors and character, thus preparing it for its grand debut.
There are many things that could result in my beer not turning out well. But it was my first brewing attempt, and it was truly a pleasure to try out this new hobby. So, I haven't lost anything!
Now, the tasting awaits... in 3 weeks! 😀
