by Kido Hirotaka Beer is a beverage created when, through fermentation, yeast gobbles up sugars from the malt to produce alcohol. There are basically two types of yeast: ale and lager. Ale yeast works best roughly between 20 and 22C for three to four days; lager yeast, 10 to 15C for as much as ten…

by Kido Hirotaka Esters, which are the topic of discussion this time, are sometimes referred to as the fermentation bouquet. They are an important part of a beer’s aroma and are described as smelling both fruity and complex. They are present not only in brewed beverages but also distilled ones. In the right amounts, the…

by Kido Hirotaka All of you fine readers are probably holding in one hand a glass with your favorite beer. Go ahead: give it a sniff. Close your eyes, draw close and inhale the aroma. What’s it like? Do you detect the malt aroma? The fresh hop? The fruity esters? The yeast and alcohol? Probably…

by Kido Hirotaka When hops are exposed to heat, bitterness emerges but they lose aroma. Conversely, without heat, there is no bitterness, but they impart a lovely aroma to the beer. Brewers, thus, are able to make bitter and aromatic beers by exploiting these characteristics. Hops are added when boiling the wort, but those added…

by Kido Hirotaka Grain is actually just the seed of a plant and the starches therein are an important food source. Because it is easy to grow and stores well, and because of its necessary nutrients for humans, grain has been used for food since ancient times. Grain used in the production of beer is…