Belgian beer, Belgium, Belgian beer glasses, Beer Travel, Global Beer Network

In a serie of 6 articles, we explain the most important steps and techniques of the Brewing Art. The Art to convert grain in the beverage, called beer, the beverage that saved humankind from extinction. Legend tells us, that, when the gods gave us all the illness and disasters in Pandorra's box, they also teached us the brewing art, to survive the diseases of the world.
What are the basis ingredients of beer? Water, grain and hops.

Water. The character of the local water may influence the palate and style of beer made in a particular area. Whatever, its character, the water must be absolutely clean and pure. Modern technology offers the brewers all they need to control the water. Although, all kinds of minerals, present in local well-water, play a role in defining the final taste of beer. Of course, only traditional brewers with centuries old wells still have the opportunity and the luck to use a unique water-source. Mass brewers use chemically balanced plain water, that is the same in all their breweries. Most Belgian family-brewers have their own well.

Grain. Barley is the principal grain used in brewing, but not the only one. Wheat, and very occasionally oats, are used in some specialty beers. Our SARA is even brewed from buckwheat. In African countries and in other non-technical societies, beer is brewed with the local grain. In highly industrialized countries like the USA, where we find mass-produced plain beers, rice or corn is used to lighten the body of beers or for reason of cost.

Hops. In seasoning the beer, hops provide essential oils for aroma and resins for the bitterness or dryness of finish. Their tannins also help clarify and preserve the beer. In earlier times, hops was unknown and thus not used. As a seasoning of the beer, fruit was used. A technique that survives in the millennia old technique of brewing Lambics. About thousand years ago, Flemish monks discovered the special and healthy effects of hops as an ingredient in beer. From Flanders, the common use of hops, conquered the brewers all over the world.

Two more essential ingredients are needed to convert grain in beer: malt and yeast.

Malt. This is the name given to the grain (barley) after it has been partly germinated and dried. The purpose of this process is to render the grain soluble, so that its starches may be extracted and turned into fermentable sugars. The process takes place in a building known as a maltings. It is common practice for a brewer to buy his malt from a malting-company. Only very few brewers make their own malt.

Yeast. The yeast is the living agent of fermentation. It turns the natural sugars into alcohol. At the same time, it naturally creates the carbon dioxide that imparts the sparkle to the beer. Different families of yeast make for different styles of beer. Different individual strains of yeast each make their own distinctive contribution to palate. For this reason a brewery with its own good yeast jealously guards the strain.

Part II