>>Bruce Sanchez: The different styles of beer include, are are determined by their ingredients.
Different yeasts, you have cold fermenting yeasts and warm fermenting yeasts. Warm fermenting
yeasts are your ale yeasts. Cold fermenting yeasts are your lager yeasts. The characteristics
of the beer starts with what kind of yeast you want to you want to use. Then you've got
different kinds of grains. You have malted, unmalted, wheat, barley, rye. Those typically
are used in various combinations. Your base malt is normally a barley malt. Typically
it's 80% of your finished beer. Then the other 20% of your grist, you would call it, is all
of the grains put together, are various kilned grains. You'll you'll kiln the--first you
have to malt the barley, which is changing your basic seed and soaking it in water. As
soon as that seed sprouts an endosperm, that has a chemical reaction inside the seed that
creates all of the starches. So we can also take that grain and cook it. You cook it by
various kilning means. There's a wet kilning, there's dry kilning, but what you're doing
is you're trying to convert a lot of those starches to sugars. If you were to boil a
sugar in water, you caramelize things. You caramelize onions, you caramelize meat, you
caramelize everything to-anything you add heat to to get the carbon chains in there
to convert to different types of sugar. You'll get the different flavor characteristics.
The longer you cook something, the more caramelization you will create and the darker the grain actually
becomes. You'll you'll burn it. And you take those grains and combine them with the water
in a mash. So you'll mash your grains to convert all of those starches to sugars. Once you
have that conversion taking place, you'll take all that liquid with the sugars in it
and move it to your boiling pot. So once it's in your boiling pot, that's where you add
your spices, your hops. Even as a home brewer, you can be as creative as you want. I put
ginger, I put cinnamon, I put nutmeg, I put all kinds of different spices as well as hops
into the boil, to create whatever kind of flavor profile I would like. After you boil
your wort, as it is at that point, you release various oils from hops or oils from other
spices into-and you infuse them into your beer. You can add them at different points
in in the boiling process to provide the flavor profile that you'd like. Once it's boiled,
you can chill it and add your yeast. Yeast only has-can only survive in temperatures,
typically less than 100 degrees. So going from a boiling to a chilled state for a home
brewer, there's all kinds of methods to do that. There's immersion chillers there's,
you know, industrial plate chillers, just whatever means necessary. You can set a big
pot of boiling wort out in the snow or outside, and it'll it'll chill eventually, and then
once it's chilled you can add your yeast. Once the yeast gets in contact with all the
sugars in that wort, they go to town. They reproduce, they consume, and they suspend.
So they produce alcohol and carbon dioxide in the normal breakdown of that sugar chain.
Once you have your finished beer product, it's not carbonated. We enjoy carbonating
our beer and there's various levels of carbonation that you can impart into that beer at the
end. You can naturally re-ferment it in a bottle, you can by adding sugar and letting
whatever suspended yeast is still in there to carbonate naturally, you can force carbonate
by putting it in a tank and putting CO2 pressure on it. The differential pressure, the liquid
will absorb the CO2. And then once it's in that finished state, you can either pop open
a bottle or as I prefer, in my my beer fridge at home, I open up the tap. My favorite styles
of beer are typically Belgian style beers. I think brewing is the perfect marriage of
science, and art, and creativity. On one side you have the German very stylistic version
of beer, which back back in the 15-1600s they mandated, "You will only use water, hops,
barley, and yeast" in their beer. The Belgians were a little more creative about that, they're
like, "Flowers? Sure! Put them in. Spices? Sure! Put them in." It's all about the flavor.
If you come from a background where you have the the low alcohol, low flavor, we call them
fizzy yellow beers in the craft brewing industry, you get opened up to a whole variety of different
flavors. And I think beer is a a great vehicle for many, many flavors. And Belgian beers
for me provide that flavor profile that I prefer. The yeast strain is a Belgian yeast
strain. You'll get natural yeast occur all over. There's a Native American yeast, there's
German yeast, English yeast, Czechoslovakian yeast, African yeast. There are all, they
all naturally occur in and around most breweries or any brewery, or your house. Belgian strains
provide a fruity, estery profile that provides a little bit of extra flavor when combined
with a different kind of malt. So Belgian, Belgian style beers are my favorite. Then
I would-English styles, American styles are- have been recently very heavily hopped if
you like a hoppy beer. There are very many American styles on the east coast and the
west coast that would-that provide you all the hop bombs that you would like to drink,
so.