exBEERiment | Grain Comparison: Flaked vs. Malted Corn In A Cold IPA

Author: Jordan Folks

Barley is the cereal grain most associated with brewing, and while the malted sort is the commonly used, various other types of barley exist as well. However, there are other grains often used to make beer, a popular one being corn, which is said to increase strength while contributing little in the way of aroma, flavor, or mouthfeel. Similar to barley, corn also comes in various forms include flaked and malted.

As the name suggests, flaked corn, or flaked maize as some refer to it, is produced by steaming corn and running it through hot rollers such that it is gelatinized, thus negating the need for a cereal mash. Malted corn, on the other hand, goes through the same germination and drying process as malted barley, which activates the endogenous alpha- and beta-amylase enzymes that ultimately convert starches to sugar during the mash.

The vast majority of the beers I brew are made without adjuncts, in fact I can’t recall a batch I’ve made with any type of corn product. Similarly, I’ve developed an affinity for Cold IPA based largely only versions other people have brewed. As a style that’s known to include a decent portion of corn, I recently began to wonder how the characteristics contributed by flaked corn would compare to a malted version in a Cold IPA and designed an xBmt to test it out.

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The Brülosophy Show: Gelatin vs. Biofine Clear vs. Clarity Ferm | BRÜniversity

Clarity is viewed as an asset in my styles of beer, an indication of quality process and the brewer’s attention to detail. While bigger brewers have access to expensive mechanical filters, homebrewers often rely on simpler chemical options including gelatin, Biofine Clear, and Clarity Ferm. How effective is each at clarifying beer? That’s exactly what we’re looking at today!

The Hop Chronicles | Pacific Jade (2022) Pale Ale

Author: Martin Keen

Hailing from New Zealand where it was released by the HortResearch program in 2004, Pacific Jade is a hop variety that’s known to impart beer with bold herbal, fresh citrus, and black pepper notes. Given its high alpha acid content, Pacific Jade can be used in smaller amounts early in the process to contribute a soft bitterness in less pungent styles, while many have found favor with the complex characteristics associated with later additions.

Alpha: 12 – 14%
Beta: 7 – 8%
Cohumulone: ​​22 – 26% of alpha acids
Total Oil: 0.6 – 1.0 mL/100g
Myrcene: 31 – 35%
Humulene: 31 – 35%
Caryophyllene: 8 – 12%
Farnesene: < 1%
Linalool: < 1%
Geraniol: < 1%
ß-Pinene: < 1%
Parentage: cross of First Choice and a Saaz male

Having used a handful of other Kiwi hops over the years, I was excited to get my hands on some Pacific Jade, particularly considering the unique descriptors. Given my lack of experience with this variety, I decided to brew a single-hop Pale Ale and serve it to tasters for a less biased evaluation.

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The Brülosophy Show: Top 5 Hops To Achieve ORANGE Characteristics In Beer

Many beer styles possess a noticeably rich and zesty orange note despite containing no actual fruit, as those characteristics are derived solely from the hops used in the recipe. We explore 5 hops that are known to contribute orange character to beer and go over blind taster data for each variety. Which one will reign supreme?

exBEERiment | Yeast Pitch Rate: Impact Underpitching Has On A Hard Cider

Author: Steve Thanos

A common trope among beer brewers is that it’s crucial to pitch an adequate amount of yeast into wort in order to avoid off-flavors and ensure a quality batch. So important is yeast pitch rate, that myriad calculators exist to help brewers determine the precise number of cells that should be pitched based on wort constitution. Curiously, when it comes to cider making, the information regarding yeast pitch rate appears to be lacking in comparison.

According to White Labs, “inoculation rates correlate with how fast the fermentations take place,” and they further recommend opting for a lower pitch rate as a way of preserving fruit aroma. To note, there’s no mention of off-flavors associated with underpitching, in fact some believe it leads to a higher quality end product, the only downside being a slightly longer fermentation. Then again, there are some anecdotal claims that underpitching may lead to increased levels of diacetyl, acetaldehyde, and lower attenuation.

I enjoy brewing the occasional cider as a refreshing alternative to beer, and while I’ve had success pitching single pouches of yeast, I couldn’t help but wonder how pitch rate impacts the ultimate character of hard cider. With some fresh yeast on-hand, I designed an xBmt to see for myself!

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The Brülosophy Show: Gravity’s Gamble Irish Extra Stout | Short & Shoddy

Irish Extra Stout is a delicious play on the traditional Irish Stout that packs a slightly stronger punch and more overall flavor. While not necessarily known for being difficult to make, we brewed one up using a handful of corner-cutting methods including not measuring out the grains, then served it to blind tasters for evaluation.

Short & Shoddy | Munich Helles

Author: Will Lovell

Being married to a military wife, I had the great fortune to spend time living in Europe, and one of my favorite places to visit was the beautiful Bavarian city of Munich, Germany. As many are aware, beer is a big part of Bavarian culture, as evidenced by the many beer halls planted throughout the region as well as the annual beer-centric festivals including Oktoberfest.

Of the various classic styles of Bavarian beer, one of the most popular is Munich Helles, which is often labeled “Original” and commonly seen served in a 1 liter maßkrug. While similar in color to Pilsner, Helles has less hop character that allows the malt to be less subdued, leading to a product that many feel is more balanced. The BJCP describes this style as:

A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.

While pale lagers are the perfect style to pair with the scorching Texas summers, I enjoy Munich Helles any time of year. Similar to other classic lagers, brewing a Helles using traditional methods is a fairly convoluted process said by some to “require” a mash process, cool fermentation, and extended lagering time. Curious how one made with a bunch of corner cutting would turn out, I brewed up a Short & Shoddy Munich Helles and served it to tasters for evaluation.

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The Brülosophy Show: Impact Sparge Water Temperature Has On Beer Quality | exBEERiment

Sparging involves rinsing the grain of residual sugar once the mash is complete, and it’s widely accepted that this should be done with water that’s around 170°F/77°C, as any hotter can lead to tannin extraction while cooler sparge water can reduce sugar extraction. This week, we go over exBEERiments looking at the impact sparging with both cool and boiling water has on the finished product.

exBEERiment | Step Mash vs. Double Decoction In A Czech Dark Lager

Author: Jordan Folks

In order to make beer, a brewer must first produce wort, which occurs during mash, a process that involves blending crushed malt with water such that enzymes are activated that convert starch to fermentable sugar. Due to the lower modification of historical brewing malts, various mash approaches were developed to aid in the conversion process, and while modern malts are well enough modified that a single-infusion suffices, some continue to rely on age-old methods due to their belief it positively impacts flavor.

A method that involves gradually heating the mash through a series of specific temperatures is the step mash, which is said to give brewers more control over various qualities of the finished beer including perceived sweetness and mouthfeel. Another method that was once used as a matter of course by German brewers is the decoction mash, which involves boiling a portion of the mash then adding it back to the main mash as a way to increase the temperature. This can be done a single time, though brewers often perform multiple decoctions, during which Maillard reactions purportedly occur that create perceptibly rich melanoidins.

In the time I’ve been brewing, I’ve performed numerous decoction mashes that have resulted in excellent German and Czech lagers, though as much as I appreciate the tradition it pays tribute to, I’ve found to be a laborious process. As such, I’ve adopted the more simple step mash as my standard method when brewing lagers, and I’ve been pleased with the outcome. However, I’ve been curious as to whether a double decoction creates a noticeable difference in flavor and/or attenuation compared to a step mash, so I designed an xBmt to test it out.

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