The hops farmer
Hops give beer its bitterness, its aroma and flavor and works as a natural preservative. Hops are divided into two subgroups, noble hops, that have a nice aroma and flavor, and high-alpha hops that have a nice bitterness
When discribing the hops, the following terms are commonly used; grassy, citrusy, herbal, earthy and floral.
The farmer and the malter
When brewing different kinds of grains are used, of which the most common is barley. Wheat, rye or oat are often used as a part in mixes based on barley. In the malt house, the grains are soaked in water, dried and roasted. The roasting degree determines the colour of the beer.
The flavor of malt is usually described with the following terms; roasted, caramel, sweet, deep, bready, toffee and coffee.
The yeast hunter
The yeast starts a fermentation process, where the sugar of the grains turn into alcohol. Yeasts are often divided into top and bottom yeast, either it floats up to the surface or sinks to the bottom. The fermentation can also happen without any added yeast, that is called spontaneous fermentation.
Yeast is often describes with the following aromas; fresh bread, banana, gum and tropical fruits.
The brewers job stars with mashing, a process where the usable sugars from the malt is released with the help of warm water. This leaves us with sugary liquid, called wort, that is moved into a large brew kettle and the hops is added. During the boiling proccess the beer gets its aroma and bitterness.
The fermentation process with top yeast in 15-22 ⁰C takes 2-5 days and after that, the beer matures for a few days in a lower temperature. When using bottom yeast, the fermentation process happens in a week in temperatures between 8-12⁰C. The beer matures in about 2-6 weeks.
The cevesario, or beer somelier, is in charge of the last stages in the process, quality controll and pouring, before the beer can be enjoyed by a connoisseur. He knows his beer and is continousely developing the selection with the brewer in order to meet the expectations of even the most demanding customers.
A real connoisseur does not only posses a lot of knowledge, he also has an exceptionally well developed palate. He analyses all aspects of the beer, everything from apperance to aftertaste. He is respected for his talent for finding and describing the the different characteristics and nuances that are hiding in the taste. He knows how to enjoy life.