Beer – just four ingredients, yet so many flavors
Water, hops, malt, and yeast. So few ingredients go into beer, yet there are so many varieties and flavors. Each of these four ingredients has a role to play in developing a beer’s unique taste. Hops, for example, contribute the bitterness many beer drinkers savor, providing a counterpoint to the sweetness of the malt. While barley is the most common grain used for malt, each type of grain will give its own flavor to the beer. Length of time in the kiln also impacts the flavor of the malt. Darker brews have stronger flavors because the malt used in them spends longer in the kiln.
Different yeasts are also used to get a variety of flavors in beers. Ale brewers use Saccharomyces cerevisiae. This yeast imparts the fruity notes ale drinkers love. S. pastorianus on the other hand, gives a more understated flavor. That allows lager drinkers to savor the taste of malt and hops.
Consistent flavor is king in craft brewing
You know how it feels when you take the first sip of your favorite brew, looking forward to the familiar flavor, only to find it’s not quite what you expected. Whether it’s caused by crop-to-crop differences in ingredients or a change in process, it’s disappointing. Off-flavors are off-putting to beer drinkers and may even lead to them switching to another brand. That’s why consistent flavor is king in craft brewing. With the right tools, you can make sure your craft beers deliver the same unique, complex flavors, time after time.
Enzymes and craft beer flavor
So, back to the question brewers so often ask us: will enzymes make my beer taste different? Absolutely not. On the contrary, they’re a great tool for achieving the consistent flavor beer drinkers expect. And with our concentrated solutions, even low levels added to your recipe can lead to great results.