Brewing my own beer: ‘Everything begins with the ingredients to know

With a few large pans, a thermometer, and a package of basic ingredients, anyone can, in principle, its own beer brewing. But do you really want a beautiful product to deliver, then there are several factors to keep in mind. seek the opinion of two beer experts.

Home-brewer Wolter Jonkman last year won the Dutch Open Championships amateurbierbrouwen. He also knows the standard packages from different shops and breweries. “Certainly fun to try,” he says. “If you follow the instructions properly followed, should get you quite a nice result. But if you have a little with the virus infected, you will want more soon.”

Make sure that the basis is good

“You start with water and malted grains,” explains Jonkman. “Advance bruise the malt with a walsenmolen, to starches to get loose. Some people treat the water yet, I do it myself also. To the acidity, for example a little bit to adjust. If that basis is right, you start with heat.”

During that process, also known as ‘mashing phase’, is the brew at different temperatures for enzymes, their work done, so that the starch is converted into various sugars. When the liquid then filtered, it remains wort. Bring that together with hops to the boil, remove the hops out, cool it and add yeast.

Basic equipment to make beer:

  • Water, malt, hops and yeast
  • Brew kettle (or large stockpot)
  • Measuring cup and scale
  • Roerspaan
  • Thermometer
  • Cleaner
  • Lockable bucket
  • Empty beer bottles

In details, hide large differences. Add your roasted malts? What hops do you use? (Photo: AFP)

Start with existing recipes

It sounds simple, but in apparent details hide large differences. Add your roasted malts? Which is hopping and kind of yeast do you use? Choose, you may have to lactosepoeder as an extra addition? “Everything starts with your ingredients to get to know,” explains biersommelier and bierkeurmeester Gery Uijtenhaak. “Know what flavours you malting, for which flavors you hop sure, what the influence of yeast on your beer.”

“You should know what flavours you malting, and for which flavors you hop worry”
Gery Uijtenhaak, bierkeurmeester

“As a novice brewer it is best to start with existing recipes, as well as the brewing process to get the hang of. A way to malts, to get to know is by simply to chew. With beer, you can be incredibly much taste, with combinations of malt and hops, or yeast and hops. That can fit well, or not at all.”

“Jopen came a few years ago, once with the Sumatra IPA”, Uijtenhaak further. “There were coffee beans in the bearing (the rijpproces, ed.) added. A sublime combination of IPA and coffee. Extremely nice beer. Still a pity that they didn’t even have brewed.”

How to get to the main lines of work:

  • Times the malt
  • Heat a pan of water to 45 degrees
  • Add the malt to
  • Press and hold the temperature one hour at 65 degrees
  • Filter the brew
  • Boil the remaining wort
  • Add hops and let boil
  • Filter the hops out
  • Cool the wort as quickly as possible
  • Add yeast, seal and store for two weeks
  • Pour into bottles and store again in two weeks

‘Don’t you go clean to work, then all your work will have been for nothing’

Out of all the different options to your beer (heavy, light, dark, sweet or bitter, there are also important pitfalls to watch. Jonkman: “Cleaning is one of the most important things. This sometimes made mistakes. Then are you very precise with your digestion dealt with, but let your vessel be open during bottling. There are swirls of everything in the air that in your beer or bottles can contaminate. If you do not clean work, all your work been for nothing.”

“As much as of infection in your beer is often sour flavors,” explains Uijtenhaak. “In addition, you can create a lot of carbonic acid, because the bacteria have all the sugars to eat. If you get your bottle open, you have a ‘gusher’. You’ll find everything under the beer.”

“Typically, the fermentation is left to its fate”
Gery Uijtenhaak, bierkeurmeester

The judge adds that thuisbrouwers in the second half of the process sometimes stitches drop. “Is generally there a whole lot of attention paid to the making of the wort. But then the fermentation is often to his fate, which makes you less pleasant flavours and fragrances. In addition to the cleaning, plays the temperature of the fermentation a key role.”

Cooler can hobby to the next level

“With this you can really make the difference”, also know home-brewer young man. “A lot of brewers that take their hobby to the next level to lift up, build their own growth chamber. I now have two fridges in my shed with temperature control, so you the digestion at exactly the temperatures you want. It listens very closely.”

Jonkman cross novice brewers also have a heart under the belt. “I have days where I’m the one after the other mistake committed and the beer is great, turned out to have become. It is a very fun hobby, where you also have a lot of other people know. After a championship is, for example, together at a barbecue with your own homemade beer. Actually, that’s the highlight of the day. Whether you have won a prize or not.”

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