Brewing beer involves a variety of raw material options, and this diversity of ingredients determines the character of the beer. Here’s a breakdown of the main ingredients used in brewing beer, categorized based on the primary raw material:
1. Differentiation Based on the Main Ingredient: Malt
a. Barley Malt Beer:
Barley malt is an essential component in traditional beer making due to its resistance to pests and long shelf life. Varieties of barley malt directly influence the color and taste of the beer. The distinction is often based on the roasting level, which will be explained in section 2.2.
b. Wheat Malt Beer:
The popularity of wheat malt has increased with improved storage conditions for grains. It is preferred for its lighter taste and lower glycemic index from maltose sugar. Ales are typically chosen for beers made with wheat malt.
c. Cider:
These are beers made with acidic fruits (usually apple, pear, or plum) and ale-type yeasts. Apple is commonly used in ciders, hence the frequent reference to “Apple Cider” (while in American English, cider refers to apple juice, and hard cider refers to apple beer). Some regions may call it apple wine, but it is, in fact, apple beer. Ciders, with their slow intoxication and sweet taste, are increasingly becoming popular for daily consumption.
2. Differentiation Based on Roasting Level and Character of Malt
a. Pale Malt (Base):
Used in English Pale Ale and Indian Pale Ale (IPA) beers. It is malted at relatively low temperatures for a short duration.
b. Mild Malt (Special):
Roasted at higher temperatures compared to Pale Malt. It is the main ingredient in Mild Ale beers.
c. Stout Malt (Special):
Contributes to stout-style beers. It enhances the impact of dark malts and raw grains.
d. Amber Malt (Special):
Slightly more roasted than Pale Malt, giving a bitter aroma. It is used in the production of Brown Porter beers.
e. Brown Malt (Special):
Roasted until it achieves a very dark color. Primarily used in Brown Ale beers.
f. Chocolate Malt (Special):
Contrary to its name, it imparts a vanilla and caramel flavor. Used in Dark Mild Ales, sweet Stouts, and Porters.
g. Black Malt (Special):
Obtained by roasting barley malt at 200°C, it adds color and aroma to beers. It is a key ingredient in Black Porters.
h. Pilsner Malt (Special):
A very light, aromatic, strong, and flavorful malt. It is the main ingredient in Pilsner-type beers.
i. Munich Malt (Special):
Especially used as the main malt in Bock-type beers.
3. Differentiation Based on Additives
a. Fruity Beers:
Especially in beers brewed with ale yeasts, fruit additives can be preferred to intensify the flavor. Common fruits used include lemon, cherry, raspberry/blackberry, and grapefruit.
b. Agave-Infused Beers:
Particularly produced in Mexico, these beers are now commercially manufactured with tequila or mescal infusion.
c. Extra Alcohol-Infused Beers:
Beers that, when the maximum alcohol content achievable through normal fermentation and bottling (typically 6%) is not sufficient, have extra alcohol added. These beers are consumed primarily for their high alcohol content rather than their flavor.
This diversity offers beer enthusiasts a wide range of flavors, enriching the beer culture. It’s important to note that each beer, based on the ingredients used, roasting levels, and additives, possesses a unique and distinctive character.