Ingredients of beerWhat can you find in your glass?
Every beer consists largely of water. Our beers are no exception to this. We use fresh tap water from Almkerk.
Malt is produced in the malt house. When barley or other grains are moistened, they begin to sprout. The enzymes in the germ convert the starch into sugar. Before this process is complete, it is halted by heating it. For light beers, the malt is only heated enough to dry it. For dark beers, malt that has been heated to a high temperature during drying is used. The sugars already present darken under the influence of amino acids and temperature. Coffee, chocolate, dried fruit are all flavors that can be achieved in the malt and the final beer with this process.
Hops provide bitterness and aroma to beer. In addition to the noble hop varieties, there are now a vast number of varieties, each with their own aroma, flavor, and bitterness. So, it's wonderful for creating beautiful beers!
Yeast converts the sugar from the malt into alcohol and carbon dioxide. So, it's pretty important stuff. In addition, yeast contributes various flavors and aromas. Depending on the temperature during fermentation, it imparts (amongst others) spiciness or fruity aromas.
Occasionally, but really only occasionally, we also add spices to our beer. Actually, it's only in the case of De Heemraad, our wheat beer. Because that's where it belongs. Coriander and dried orange peel. If you don't put those in, it becomes more like a weizen. That's German. But still tasty.
Yeast converts the sugars in the wort into alcohol and carbon dioxide. This carbon dioxide is also an important flavor contributor in the final beer. Often, after fermentation, we add a certain amount of carbon dioxide to the beer to achieve the exact desired level. One beer may have more carbonation than another, and this also contributes to the beer's taste.