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Looking for unique brews to serve your customers? Want them to experience something like they’ve never tried before? Have you ever thought of adding spices, herbs and even fruits and flowers to your brews?

Here’s the complete guide to spicing your beer with the right spice and herb mixtures. Let’s get started.

Long, long ago – Hops weren’t the Only Herb used in Beer Making

Though hops are the most commonly used herb for brewing today, it hasn’t always been like that. In fact, hops transformed into the primary ingredient for brewing beer only just around 500 years ago. This happened with the introduction of the Reinheitsgebot, the Purity Law of Bavaria, that limited the ingredients used in beer. This law stated that nothing apart from hops, barley and water could be used for making beer.

Long before this law came into existence, a plethora of ingredients was used to flavor brews and add to the aroma. Scots were known for making beer with heather, while the Belgians add bitter orange peel and coriander to their brews. In parts of Scandinavia, juniper berries were used in brews (this practice exists even today).

Today, creative craft brewers are reviving this ancient practice by experimenting with a variety of herbs and spices. These ingredients add a unique flavor and aroma to regular brews.

How to Choose the Right Herbs and Spices?

Here’s a list of the commonly used spices and their impact on the final brew.

Sweet spices – This includes cloves, nutmeg, and cinnamon. They add sweetness and warmth to the brew. Think of a spiced Christmas ale or a pumpkin ale. Though star anise and cardamom belong to the tribe of sweet spices, they are used less frequently.

Vanilla – By just adding a few split high-quality vanilla beans into your brew, you can enhance its sweetness and creaminess. Think of it as the super-star of spices. It goes well along with everything else.

Vanilla is often added to brews like cream ales, stouts, and porters. It pairs well with the sweet spices mentioned above as well as other citrusy flavors like oranges and lemons. Vanilla can even balance the spiciness of other ingredients like black pepper or ginger.

Kitchen Herbs – You can even add kitchen herbs like cilantro, Thai basil, pineapple sage, and orange balsam thyme to your brew to add a citrusy or grassy flavor to it. These herbs work excellently with brews that are light.

Apart from the herbs mentioned above, other herbs like lemongrass, kaffir lime leaves, and lemon verbena also work well.

Coriander – By adding crushed coriander seeds you can increase the nutty aromas and citrus flavors of your brew. Coriander is especially delicious in witbier styled brews.

Floral Additions – Rosehips, chamomile, and lavender all have delicate flavors that work well with lighter brews. Adding these flowers creates an incredibly refreshing and unique brew. However, don’t go overboard as it can end up tasting soapy.

Piney Notes – Juniper berries, rosemary, and spruce tips add a piney note to the brew. This can be used to either enhance the flavor of hops, complement it or even replace it altogether.

Hot and Spicy Additions – Ginger, black pepper, jalapenos, and chilies are used to add a satisfying and surprising zing to the brew. A spicy beer tastes like eating chocolate infused with chilies.

Salt – This is one ingredient that is never used with beer. However, if you’re brewing a Gose (a sour-styled beer), then adding a pinch of salt along with the other spices helps to enhance the sour flavor of the drink.

How to use Spices and Herbs along with the Hops?

The hops lend the strongest aroma and flavor to your brew. It’s essential to adjust the strength of the hop so that it works in accordance with the herbs and spices added to the brew. Look for hops that don’t clash with the spices and herbs you choose.

When using herbs and spices, you want the flavors of these ingredients to shine through. So, make sure to lower the profile of the hops.

Should you add Ground Spices or Whole Spices?

Remember that for most spices to release their flavor, they have to either be ground or crushed. Just like you don’t brew coffee with whole beans, you have to crush your spices to extract the best flavor. If you don’t have a dedicated spice grinder, then you can use any coffee grinder.

No grinder? No issues place the spices you want to use in a Ziploc bag and use a rolling pin to crush it. However, remember that finer the spices the difficult it is to filter them out. So, if you’re aiming for a clear brew, then keep your spices big enough.

If you cannot find the right fresh spices, you can use frozen spices. However, remember that frozen spices don’t have as much flavor as regular whole spices.

Fresh Herbs Vs Dried Herbs – Which works for Brewing?

When it comes to herbs, the fresher the better is the flavor and aroma. If you don’t get fresh herbs, then you can use dried herbs. However, remember that the longer the dried herbs are stored in your pantry, the blander they become.

When to Add Herbs and Spices to the Brew?

Just like hops, the time at which you add herbs and spices to the brew determines the flavor and aroma. Here are three different stages when you can add these ingredients.

• During Boiling

You can add herbs and spices during the initial boiling stage, just like you add hops. Adding these ingredients earlier gives you higher flavor but lesser aroma. If the flavor is your priority, then add herbs and spices half-an-hour after you start the boiling process. If aroma matters more to you, then adding these ingredients towards the end makes the most sense.

• Secondary Fermentation

You can also add spices and herbs during the secondary fermentation process, just like you add hops during dry hopping. This works well for delicate herbs like chamomile and sweetgrass, which lose their aromas with boiling.

• In the Bottle

If you feel that your brew doesn’t have enough of the herby flavor, then you can add extra during the bottling stage. To do this, boil the spice and herbs in water, just like you brew tea. Then, add priming sugar and the brew to this “herbal” tea.

Striking the Right Balance – How much is too much?

It’s easy to go overboard with spices and herbs. The general rule of thumb is to add herbs and spices on the lower side. This way, you are in control and you can add extra if needed in the later stages.

Happy Brewing!

If you have any queries or need help sourcing the best beer brewing equipment in India, then get in touch with our expert team.

The first step in BrewingApart from rice, wheat, corn, and potatoes, barley is one of the world’s largest cultivated crops. Around two hundred and twenty million tonnes of barley are produced worldwide annually. If you are looking for brewing equipment in Pune, Micro Brewery India is a trusted supplier.

Barley – Primarily for Beer

However, unlike other food crops, a clear majority of barley never makes it to the food table. Instead, it’s mainly used for making beer.

In today’s post, we look at the role of this crop in brewing your favorite drink. And, we also explore the scientific process of turning this grain into beer. So, if you’ve always been interested in the brew-making process and wonder what goes behind the scenes, then this one is perfect for you.

Grab a mug of your favorite beer and get settled for an informative read.

What is Malted Barley?

Commonly known as malt, malted barley is the most preferred grain for brewing beer. Simply put, it’s regular barley that has been soaked in water and allowed to germinate. This germination process prepares the starches in the grain for easy conversion into fermentable sugars.

Malting is the first step in the brew-making process. Sadly, it’s often the most underrated. This is because only very few brewers malt their own barley. The rest purchase malted burley directly from the market.

Another reason for the underratedness of this malting step is that the actual change in the grain happens at a microscopic level and there isn’t much to see. Yet, this is one of the crucial and most fascinating steps of brewing.

It all Starts with a Good Long Soak

Most brewers make use of either six-row or two-row barley for brewing. The process of malting starts with beer making. The grains are dumped into large steeping tanks filled with water. They soak up water for a couple of days.

Side Note: Differences between two-row and six-row Barley

Barley that is grown for beer making is divided into two main categories:

• Two-row
• Six-row

As the name implies, the differences between these two types of barleys lie in the arrangement of the kernels. Six-row barley has more enzyme and protein content, and lesser carbohydrates and is thinner when compared to two-row barley. It’s mostly grown only in the North American continent.

Also, there are flavor differences between the two. Six-row barley is grainier while two-row barley has a fuller maltier flavour.

Germination Starts

Once the barley has soaked well, it’s moved to a large aerated room from the soaking tanks. Here, the grains are spread out and turned regularly and held at a temperature of 60◦F. The idea here is to allow the grain to germinate, and during this fermentation process, the starches in the grains are converted into sugars which in turn become alcohol eventually. During this stage, the barley is referred to as “green malt.”

One factor to be noted here is that – you want the grains to germinate but not too much. After five days of soaking in water, the grain begins to form roots and grow into a new plant. The people in charge of the malting process, the maltsters halt the germination before the grains reach this stage.

Halting the germination happens with heat.

Green Malt Kilning

The maltsters stop the germination process by kilning or drying the green malt. This is done by slowly increasing the temperature from 60◦F to 120◦F. The final temperature varies depending on the type of malt preferred.

Irrespective of the final temperature – the end result is the same – to terminate the growth of sprouts. At the end of this stage, you are left with a dried barley grain that is rich in starch, sugar, and a type of enzyme named diastase.

The level of the final heating temperature of the green malt plays a crucial role in determining the style of the beer brewed. This temperature determines the color of your brew.

• For instance, lower temperatures result in pale-colored beers like lagers and pale ales.
• Medium temperatures form amber-colored brews like Scottish ales, amber ales, and Oktoberfest.
• Higher temperatures cause the malt to form dark brown beers like dunkels and brown ales.
• The maximum temperatures result in the formation of the darkest and almost black beers like stouts and porters.

Roasting of Malts

Sometimes the finished malt is roasted right after the kilning. A roaster is used for this very purpose and high temperatures are usually used. Just like above, the roasting temperature determines the color of the beer as well as the amount of carbonation it can hold.

Introduction of Yeast to the Malts

During the fermentation process, a particular strain of yeast is added to the beer. For instance, both lagers and pale ales use the same temperature during kilning. What differentiates them is the type of yeast added.

Adding ale yeast results in the formation of a pale ale. On the other hand, adding lager yeast to the same malt creates a lager.

Apart from the yeast, several other factors determine the type of beer produced. For instance, a variety of adjuncts, sugars and other grains may be added to differentiate the brew type. Yet, the malted barley determines the way a particular brew is headed right at the very start of the beer-making process.

Transforming Dried Barley into Beer

Once the grain reaches the main brewery, the brewer dumps the grains into hot water, named “strike water.” This helps the diastase to transform the starches of the grains into simple sugars. These sugars then dissolve in the hot water. This is the wort, which is then fermented to make beer.

Once fermentation is completed, the brew is spun or filtered to remove the yeast cells from the drink. This is followed by carbonation. Your beer is now ready for consumption. Some beers are pasteurized to achieve a long shelf life, while others may be aged to bring out the hidden flavors.

Brewing Equipment in Pune: Elevate Your Brewing Experience

Discover the pinnacle of brewing excellence with top-tier brewing equipment in Pune. Micro Brewery India stands as a beacon of quality, offering a diverse range of brewing apparatus essential for crafting your delightful brews. With our equipment, immerse yourself in a brewing journey that marries tradition with modern innovation, ensuring each brew resonates with purity, flavor, and unmatched quality. Elevate your brewing prowess, embracing the reliability and sophistication that our brewing equipment in Pune brings to your brewing process, ensuring that each crafted beverage is a testament to perfection and craftsmanship.

Wrapping it up

We hope this post gives you an insight into the usage of barley in the beer-making process. And, if this has got your brewing passions piqued, you know where to turn to. Yes, reach out to Micro Brewery India, the largest and most trusted supplier of brew-making equipment in India, with over 60 successful installations, all across the country.

Your career as a Brewer starts Right Here!

You love beer, but don’t have the first clue on how to pair it with your favorite dishes? Worry not, we’ve got a treat for you! Presenting you with the “Ultimate Cheat Sheet” that helps you pair your favorite brews with the right foods to create a world-class, gourmet meal on your dining table.

And, we’re super excited to share this guide with you. We give you all that you need to know about how beer can complement your food. Keep reading to pick a few helpful hints for your next dinner party.

The 4 Mantras for the Perfect Food and Beer Pairings

Unlike wine, there aren’t as many daunting mantras for food pairings with beer. You can get creative to create new and unique pairings. The only factor you have to consider is that don’t let the flavors clash. With that said, here are a few simple guidelines that will enhance the flavor of your food.

Contrast

While contrasting flavors may be tricky, but when done right can reward you with a huge payoff. To make it work, pick a dish that has only one dominant flavor-rich, spicy, sweet or oily. This way the dominant flavor comes through really well when paired with a contrasting brew.

An example of this is pairing oysters with stouts. The briny flavor of the seafood serves as an excellent contrast to the chocolatey and rich flavor of the stout.

Complement

This one’s a 180-degree reversal to the above technique and is quite easy to pull off. Match beers and foods that have similar tastes to make for a delicious and crowd-pleasing pairing. For instance, by pairing beers like porters and stouts (that have a rich, heavy flavor) with rich creamy dishes, you make for a hearty, filling meal.

On the other hand, pairing light and fresh salads with light beers make for a refreshing pairing. Wheat and fruit beers make for the perfect complements to fruity desserts like tarts.

Cleanse

Another option is to use beer as a palate cleanser between courses. This works well when you’re serving foods that have intense flavors like fried foods and spicy Indian foods. For instance, pairing a light beer with tandoori fried chicken makes for a refreshing meal. Alternatively, you can use fatty foods like nuts, fish, and chips, to mask the bitterness of an IPA.

Avoid Overpowering

Finally, as stated above, don’t pair beer with foods to create overpowering flavors. Several dark and medium beers have strong flavors that overpower the flavor of your food, leaving you with a bland tasting meal.

For instance, pairing delicate salmon with a pint of Guinness means your guests will leave the table without tasting the actual flavors of the fish.

Understand the Styles of Beer to Create Excellent Pairings

Beers vary based on several attributes like – alcohol content, mouthfeel, color, taste and aroma. To make a good pairing, it’s essential to understand the different styles of beer.

Here’s a table that will help you make a quick pairing. Print this one and pin it up in your kitchen to help you while deciding on the menu.

Type of Beer	Food Pairing
Lagers (Light)	Salads, Burgers, Spicy Food
Lagers (Dark)	Stews, Pizza, burgers
Wheat Beers	Fruity Desserts and Spicy Curries and Starters
Indian Pale Ales (IPAs)	Mexican food, BBQ, Steak
Amber Ales	Fried Food, Pizzas
Brown Ales	Fish, Sushi, Sausage
Stouts	Mexican food, Shellfish, Chocolatey Desserts
Porters	Red Meat, Seafood, Coffee Flavoured Desserts

Let’s take a closer look at how these Pairings Work:

Light Lagers

These drinks have a distinct pale-yellow color and refreshing taste. They don’t have a strong flavor and aren’t bitter or hoppy.

Pairings: They go well with spicy dishes. The clean and crisp flavors of these brews cut through the spiciness of the dish to provide relief from the heat.

Dark Lagers

Made with roasted malts, they usually have caramel syrup to sweeten the beer. The roasted malts give it a nutty flavor while the caramel lends small hints of sweetness.

Pairings: The roasted and nutty flavor of the malt makes for excellent pairings with sausages and stews. It also goes well with other crispy fast foods like burgers and pizza.

Wheat Beers

Made with a mixture of barley and wheat, this beer has a smooth texture and low carbonation. Since wheat doesn’t have much of a flavor, brewers add citrusy and other fruit flavors to the drink.

Pairings: The light flavor of this drink goes well with spicy dishes. Also, since wheat beers have fruity notes they also match with fruity desserts and pastries.

India Pale Ales (IPA)

With a medium, bright amber color, IPAs are known for their distinct bitter flavor. To make the bitterness palatable, brewers add herbal or citrus flavors to the drink.

Pairings: IPAs pair well with rich and greasy foods like mozzarella sticks, French fries, fried chicken and BBQ meats, because the richness of the food cuts through the bitterness of the drink.

Amber Ales

The colors of this beer range from a deep, reddish-gold to light amber. It has a strong flavor of malt, notes of sweet caramel and medium mouthfeel. However, they aren’t overwhelmingly sweet. It also has a light, flowery aroma from the hops with a crisp and dry finish.

Pairings: Due to the dry and crisp finish, they make for a good palate cleanser. Pizza, bar foods, smoked meats all pair excellently with amber ales.

Brown Ales

They aren’t bitter or hoppy and are characterized by slight hints of coffee and chocolate. Some types of English Brown Ales have a nutty flavor.

Pairings: They are highly versatile and work with all types of foods. Since they don’t have strong bitter flavors, they go well with delicate foods like sushi, fish and even rice.

Stouts

Known for the dark roasted flavors and dark colors, stouts are one of the most popular styles. They often have low ABV, bitterness and are characterized by hints of chocolate and caramel. They are known for their smooth, silky finish.

Pairings: They go well with desserts due to their smooth textures. Rich, creamy desserts like chocolate truffles, puddings, and mousses, bring out the flavors of this brew.

Porters

With a signature dark color, roasted flavor and toasty aroma, porters have strong notes of coffee, caramel or chocolate. Porters have a crisper finish when compared to stouts.

Pairings: Since Porters have a deep and rich flavor, they work well with foods with a similar texture. Buttery crab legs, rich lobsters, BBQ meats all add to the depth of the porter.

The Last Word

Bookmark this page and check it out the next time you’re hosting a dinner party. Pair your brews with the best food options and bring out the flavors of both the drink and the food.
Here, at Microbrewery India, we provide a one-stop solution for all businesses and entrepreneurs who are looking to start their own brewery or pub in India. For further details, just drop in a hi at rohit@microbreweryindia.com. Also, don’t forget to follow us at https://www.facebook.com/RJBrewingsolutions/, https://twitter.com/BrewerGrover to stay tuned of all the latest happenings in the world of craft brews in India.

It’s almost July! How’d that happen? Seriously, did the first half of 2018, whizz past us? Yeah, how’d that even happen? It looks like it was just now, we were celebrating the New Year with a drink in hand, and the next moment, we’re halfway through the year!

Let’s all take a deep breath to relax. Its okay, with each passing day in 2018, we’ve got better beer to enjoy! Yes, 2018 has been an excellent year for beer lovers.

Here, in today’s post, we’ve collated some of the biggest beer trends of this year, so far. Without further delay, let’s dive in.

#1: Craft Lager

Since the craft beer explosion of the last few years, the lager has been steadily ignored in favor of its cousins the IPA and imperial stouts. Yes, craft brewers and beerholics were both guilty of this. But, that was all before 2018. In the latter half of 2017, lagers saw a strong resurgence.

Yes, now craft lagers are a thing. Refreshing, crisp and cold – these drinks have gotten a makeover and are now part of the craft beer scene.

#2: Milkshake IPAs

Yes, you read that right! While it may sound like a dessert, they’re still your favourite drink. Milkshake IPAs are a new form of the popular New-England style IPAs. They are downright creamy, delicious and undoubtedly indulgent.

Lactose sugars are added to IPAs to make them juicy and hazy, resulting in a drink that is thick and creamy just like your favourite milkshake. It’s often supplemented with tropical fruits, fruity hops, vanilla or oats.

Milkshake IPAs have replaced the standard bitterness of IPAs. So, if you love IPAs but ain’t a fan of the bitterness, then this one’s right up your alley.

#3: Funky Beer Bottle and Label Designs

Ok, while there has always been a massive market for the arty side of craft beer label and bottle designs, the game has gone several notches up in 2018. Funkiness and creativity are ruling high in the craft beer industry. From the label to the shape of the bottle and creative marketing campaigns, craft beer is winning hearts all around.

#4: Keep the SessiON On

While some craft brewers are pushing the boundaries when it comes to drinkability and the strength of the brew, others are keeping it light. This is particularly helpful when you’re out drinking with your friends. After all, no one wants to clonk out with the first drink.

Sessionable IPAs and lagers are the biggest hits of this year. There is plenty of low alcohol (and some zero alcohol beers) making the rounds in the craft brew landscape. Alcohol-free beers have now become socially prominent. Their taste has increased by miles when compared to the choices available just a few years back.

This year, session beers seem to enjoy the limelight, winning the hearts of beer lovers all over.

#5: Ageing is a Serious Thing

Barrel ageing is catching on quite fast in 2018. Several craft breweries all over the country and the rest of the world have invested in wooden barrels and are experimenting with ageing beers.

This increases the demand for beers that age well. And, new-age beer drinkers are looking for brews that are equivalent of aged wine.

Also, several influential chefs are switching wine for beer. In fact, more and more fine dining restaurants are including beer with their food and cheese pairing.

#6: Simple and Quality Beers are making a Huge Comeback

For the last few years, we saw a lot of funky beers with an overdose of hops or exotic and out-of-the-place ingredients. From chocolate to seafood, name any food on your plate, and you were sure to find a beer that had it.

While these crazy experiments are fun, they tire out the average customer pretty quickly. Today, in 2018, brewers and breweries are getting back to the beginning.

They are focussing on quality and not making drinks that sound fanciful just for the sake of doing something out of the ordinary. And, today’s customers have matured to be happy to have a simple beer that is of excellent quality instead of far-fetched ingredients.

#7: Sustainability is Key

With more and more people, getting environmentally responsible, new-age breweries are also taking their social responsibility pretty seriously. Brewers are now looking for innovative ways to reduce their waste generated. From reusing hops to alternative uses of by-products, the trend is significant.

In fact, most breweries today, are taking their social responsibility seriously and trying to educate their customers, and employees about adopting sustainability throughout the process.

Final Thoughts

Looking at these trends of 2018 is indeed heart-warming. Craft beer has come a long, long way since its obscure beginnings of just a few years back. Today, it’s stronger than ever before. We applaud these trends and hope that beer continues to remain the fun, social lubricant that it has always been.

If you would love to open a brewery, but not sure how to or what to do, no worries! Just reach out to our expert panel of craft beer consultants who take care of the A – Z of the process.

Here’s our Challenge for you: Are you ready to drink the best beer from every country, while you cheer during each match?

The Football World Cup is more than a Gaming Tournament. It’s a Magnificent Celebration – a ritual that embraces the diversity of nations, fans coming together to celebrate cultural differences, without any prejudice.

So, what better way to recognize a nation’s identity, than by enjoying its famous beers 😉 As the month-long event begins tomorrow, show your support and enjoy the game, by drinking your way through the tournament.

To help, we’ve selected a beer that we think is the best of every country playing in the tournament. From classic ales and lagers to exciting new craft beers, this list has it all.

Order your drinks, invite your mates and even if the match turns out to be a letdown, you can still have fun arguing the merits and demerits of the glass in your hand.

Group A

Russia, Egypt, Uruguay and Saudi Arabia

Let’s start with the group that has the hosts. Ancient Egypt was one of the first countries in the world to master the Art of Brewing, long back during the Age of the Pharaohs and Pyramids. The biggest brewery in modern Egypt is the Al Ahram Brewery a subsidiary of Heineken. Stella Local is the most popular and best-selling brew from here.

With strict alcohol laws, we don’t know much about the drinking game of Saudi, so let’s move on to Uruguay. Though the craft beer industry has started in Montevideo (capital of Uruguay), it’s still in the nascent stages.

Coming to the hosts, we think Russia is the winner in this group when it comes to beers. The Baltika brewery, owned by Carlsberg offers some interesting choices. The Baltika No. 6 (a porter) and the Baltika No. 0 (an alcohol-free beer) are the top choices from this brewery.

Group B

Spain, Portugal, Morocco, and Iran

Spain recently saw a massive expansion in the number of breweries, with several young entrepreneurs jumping into the game. Some of the popular choices of Spaniards include Garage Beer Co, La Pirata, and Ceriux Rubia. We think the Ceriux Rubia is a great option for a match day. It has spices, a fruity flavor (grapes) and herby edge that make it very refreshing.

When it comes to Portugal, you can never go wrong with Sagres and Super Bock, both mass-produced beers that work well. Iran doesn’t have much to offer in terms of brews. However, the tiny African nation of Morocco has something surprising. Casablanca, a pale lager with corn and grain flavors and a hint of grassy crispness manages to knock several best-sellers in this group.

Group C

Peru, France, Denmark and Australia

Ok, this one’s a fierce competition, not only in terms of football but also for beer. Three heavy-weight brewing nations – France, Denmark, and Australia – fight it out for the top spot. Even the last contender, Peru has a good entry. Cusquena, a Peruvian lager is good but loses out to the big names from the other countries.

Australia has no dearth of modern breweries. Krush, a pale ale with tropical notes of passion fruit and pineapple from Kaiju, a Victoria brewery is an excellent choice.

Denmark is one of the top nations in the world for its wide range of experimental breweries. Raid beer with a Pilsner base, floral and citrus notes and lingering bitterness is an excellent choice.

France has its game spot-on, even when it comes to beers. Dalva, a double IPA using the French hops Aramis and Dalva from Brasserie brewery are popular choices.

Group D

Nigeria, Iceland, Croatia, and Argentina

Though Argentina may have the world’s best footballer, Lionel Messi, it’s a big letdown in terms of beer. The only option that is worth mentioning is Quilmes a lager.

The dark horse of the football world, Croatia has some interesting options. Azacca, made from American hops, is a pale ale with sweet, mango flavors with a surprising bitterness and tartness.

Einstock brewery from Iceland has several pale ales that are refreshing. Citrusy, with a glint of fruit, spice, and caramel, there are plenty of drinks to get warm with, in this land of glaciers.

Nigeria also has some great drinks. The Foreign Extra Stout, made from maize, local sorghum, and malt shipped from Guinness brewery in Ireland is an unusual version of regular Guinness beers. Toasty, sweet and a dash of firepower, this is one potent drink.

Group E

Switzerland, Serbia, Costa Rica, and Brazil

Perennial favorites of the football world, Brazil has some amazing beers. Brahma, Amazon beer are some of the popular choices. The Amazon beer made with Bacuri (a native Amazonian fruit) is a refreshing summer drink with sweet and citrusy notes.

For Costa Rica, it’s the Malacrianza Scottish ale. Serbia, on the other hand, doesn’t have many choices. But, Switzerland makes up for it with plenty of options. Of these, we think the 1936 Bierre is a notch above with lemony freshness, sweet lager malts, and a subtle bitterness.

Group F

Sweden, South Korea, Mexico, and Germany

There’s no doubt that Germany is one of the world’s most favorite brewing nations. People say that it’s impossible to find a bad beer in this country. While we don’t know if that true, we are sure that Germany has plenty of great choices. Celebrator, a strong dark lager with caramel and malty flavors, with hints of bitterness and dry fruit is our pick today.

South Korea’s choice is Hite, a light beer that makes a great accompaniment for pizza. From Mexico, check out the Tecate, a chocolaty stout.

Flamingo-go, an IPA with bitterness and grapefruit flavors is a choice from Sweden.

Group G

Tunisia, Panama, Belgium, and England

England and Belgium are two of the biggest heavyweights in the football world. While Panama has a couple of good modern breweries, Tunisia fails to incite any excitement both in beer and the sport.

Our beer picks from Belgium are Orval, a beer that ages pretty well and Trappist, a unique tasting brew with lemony, prickly spice and old leather notes.

From England, we choose the IPA Transmission from Brewing Co. It’s an ale with citrusy, piney and tropical infusions. Despite its high ABV, the drink feels reasonably light.

Group H

Senegal, Japan, Colombia, and Poland

The last group of the lot. Poland and Japan have a thriving beer scene, that’s pretty new. From Poland, it’s Maverick an IPA with lemony notes. A hint of bitterness with the tartness of the lemon makes for a very refreshing drink.

Hitachino Nest, from the Kiuchi Brewery, is a Belgian style beer infused with Japanese flavors like funky yeast, grainy base, and spicy hops.

Colombia and Senegal don’t have anything more than a couple of mass-produced drinks.

The Verdict: Which Country will win the Trophy for the Best Beer?

That’s beyond our review and is pretty subjective. We don’t want to pick a couple of names. Instead, we urge you to try different brews from various footballing nations and enjoy the game, with a unique beer in your hand.

Are you Ready for the Challenge?

Very often, we are asked the question, “Can you Age Beer like Wine?”

Short answer – Yes!

The rest of this guide is all about the long answer.

We’ve all experienced it – that moment when you’re cleaning out your fridge, and you come across a few stray bottles leftover from the last house party. And, you ponder – is it still drinkable? Can I try one? Or should I throw them away?

The answers to these questions depend on the style of your beer. And some styles, age well just like wine. This results in multi-layered, complex and transformed brews that taste totally different. In fact, today aging beer is catching up as a trend.

Beer – The Liquid Bread

We think referring to beer as the liquid bread is a very apt description. Craft beer has similar aromas, ingredients, and flavours to bread, and just like bread, it tastes best when enjoyed fresh. Yet, there are several beers that give off nuanced and complex flavours with age. Just like cellaring produces different flavours in wine, it helps beers acquire new complex aromas and flavours.

What does Ageing do to your Beer?

Ageing your brew doesn’t necessarily make it better. Instead, it changes the flavour profile of the drink. Whether it’s better or not, is up to you. Generally, hoppy beers on ageing lose their flavours and produce other compounds that are distracting.

On the other hand, ageing works better with different styles of beer, like barleywines and old ales. Here, the flavours don’t clash with age but harmonize to create a better result.

The rule of thumb to remember when the ageing beer is never to age something that you haven’t tasted fresh. Without being aware of the base flavour when the drink is fresh, you cannot judge whether it’ll get better a few months or even years down the line.

With that said, let’s focus on the other aspects of Beer Ageing.

Which is the best beer to Age?

The general rule of thumb is to pick beers with an ABV of 8% or more with malt-based flavours. Other options that work well with ageing include bottle conditioned beers like Belgian Ales and sour ales. The active yeast in these drinks helps in enhancing the flavours present in the brew while preventing excessive oxidation.

Styles like funky lambics, strong dark ales, Belgian quadruple, barleywines, imperial stouts and other wide ales taste better after storing them in a dark cupboard for some time.

Where to Age Beer?

Any place that is dark and cool works well. The ideal storage temperature is around 50 to 60 degrees Fahrenheit, though a few temperatures above or below this point work well.

And, what makes ageing beer a breeze is that it’s remarkably resilient. All you need is a cabinet or closet, and your beer is ready to take a long nap. You don’t need a wine fridge or a large cellar to age beer.

If you’re just trying out experiments with ageing beer, then you could just pop a couple of bottles in the back of your fridge. Though the cool temperature of the fridge slows down ageing, the flavours undergo a change slowly but steadily.

How long to Age Beer?

Six months is considered as the ideal amount of time to impact the overall flavour of the beer. During this time, the aroma and flavours of the hops begin to fade, bitterness mellows down, and the alcoholic sting fades into the background. Additionally, the flavour notes of other ingredients like floral, spices, chocolate and coffee also get toned down.

Flavours like vanilla, tobacco, and dried fruit develop over time, while the brew builds sherry-like aromas. The rough and sharp notes of the brew’s flavour get rounded out.

A well-aged beer is one that has less intense flavour, but more complex notes. Again, that doesn’t necessarily mean “an aged beer is a better beer.” It all depends on individual preferences. While some like the intense and edgy flavours of a fresh stout, others may prefer the complex notes of a year-old beer.

Highlights of the Effects of Ageing on the Flavours and Tastes

Ageing produces several changes in the beer. Here are is a list of all that occurs:

• • Harshness increases
  • Bitterness decreases
  • Ribes (blackcurrant /catty character) increase
  • Fruity and other floral esters decrease
  • Bready character increases
  • Metallic character increases
  • Sweetness increases
  • Earthy, woody and straw character increase
  • Cardboard character / wet paper character increases
  • Vinuous characters (stale fruit/sherry/wine) increases
  • Meat like flavours can develop

To Age or Not to Age?

That’s the million dollar question, right? Just like several other aspects of craft beer, it all comes down to personal preferences. Before you age beer, you have to consider all the possible outcomes. No one can give a definite answer to the question, will the brew get better with age?

You may end up with a complex flavour that is refreshing. On the other hand, you may end up with unfavourable results.

This is why we suggest that you give ageing a try. After all, no one can know what will happen, unless you give it a shot right?

For any further assistance on setting a beer pub in India and brewing your very own craft beer, get in touch with our panel of expert beer connoisseurs and savvy businessmen.

One thing that all craft beer lovers love is of course, tasting new brews. Any guesses what comes second? The only thing that beer lovers enjoy more than sipping on their favourite brews is talking about them.

Do your servers and bartenders know how to engage in a lively and engaging discussion with your customers? If no, fret not! Here, in today’s post, we give you a few basic terms that will help you raise the beer quotient of your team.

Why bother acquainting yourself with the Right Terminology?

Craft beer is pretty hot now. Do you know that over half of all millennial beer drinkers drink craft beer at least once a week? Other studies state that 1 in 4 women love craft beer and 4 out of 10 beer drinkers are craft beer fanatics.

What do all these numbers mean? It implies that your bartenders and servers should feel confident in their brew knowledge so that they can make the right recommendations to your customers while answering queries intelligently.

We urge you to think of how a sommelier serves wine in a fine-dining restaurant. Your bartenders and servers should be able to replicate the same with beer. For instance, they could suggest something this way, “Would you like to try South African hops on this hot, summer day? The fresh and fruity white grape notes are sure to cool you down and escape the burning, Indian summer.”

Additionally, knowing what beer works well with a particular food also helps. For instance, pairing a bland, chicken salad with a bold, barrel aged stout is sure to make the meal feel boring. The server must be able to suggest an alternative brew like a light session IPA that goes well with the food ordered.

When your server or bartender can make the right recommendations, it results in increased sales.

Building Blocks of Beer – These are a few brewing terms to impress your craft beer customers

1. Worts

The journey of all beers begins as wort. Brewers first soak malted barley in water, then add hops to the mixture and heat it till it comes to a boil. The resulting solution is wort. When you add yeast to the wort, magic happens….err fermentation begins to result in your favourite beer.

2. High Gravity Vs. Session Beers

Gravity plays a role in determining the alcohol level in your brew. High gravity brews are those that have a higher density of wort in it compared to water levels. This results in the yeast reacting with more sugars during fermentation, resulting in a higher ABV (Alcohol by Volume).

Generally put, beers that have stronger alcoholic content are termed as “high gravity” brews, while those with lower ABV are named as “low-gravity” or “session” brews.

3. Attenuation

This is one beer term that is often flaunted by hardcore beer lovers and geeks. Beers that are dry and with less sugar are often termed as “nicely attenuated.” Attenuation technically refers to the amount of sugar in the wort that was transformed into alcohol. More attenuation means lesser sugar in the final brew and vice versa.

4. Filtering

When beer is unfiltered, it contains some of the barley, hops, and yeast used in the brewing process. It doesn’t have a clear look and is often hazy, with sedimentation occurring in the bottom of bottles and glasses.

Generally, beers are filtered before serving. But, of late, unfiltered beer is growing in popularity among craft brew fans because it’s more flavourful and has a fuller body.

5. Ales Lagers

Most beers fall into either one of these categories. There are very few exceptions to this. (Cream ales, Octoberfest brews don’t fall into either category). Here’s the primary difference between these two types:

• Ales – Brewed with the help of top-fermenting yeast
• Lagers – Brewed with yeast that sinks to the bottom

Ales are typically stored for shorter durations at higher temperatures. Lagers, on the other hand, are stored for longer durations at cooler temperatures.

All Hail the Ale – All that you need to know about Ales

According to a report by the Brewer’s Association, there are 80+ styles of officially recognised ales. Customers generally aren’t aware of this. All they ask is for ale. This is where a smart server can flaunt his beer knowledge.

Here are a few standard terms associated with ales:

1. Pale Ale

Here the word “pale” refers to the “pale malt” employed in brewing. They are low in bitterness and are generally lightly hopped.

2. IPA

It stands for India Pale Ale. Compared with other popular types of ales, IPA has a hoppy aroma and flavour. The hops are introduced into the brew during several stages. Pines, floral, tropical and citrus are some of the flavours associated with the IPA.

If a customer asks to try hoppy ale, then it’s IPA that you should recommend and not the pale ale.

3. Double IPA

As the name implies, the Double IPA has double the number of hops used in an IPA. Result – you get a more pronounced hoppy flavour and higher alcohol content, anywhere beyond 7%. When it comes to terminology, knowing other terms for a drink is helpful. If a customer asks for an Imperial IPA, then you have to point him/her in the direction of a Double IPA.

4. IBU

It’s the acronym for International Bitterness Units. It is an indicator of how much bitterness is there in a drink. Just a few years ago, brews with higher IBUs were in trend; now it’s the reverse. Check out the next term.

5. Juice

The Great American Beer Festival is one of the most popular beer conventions in the world, and it has been running for a long while. In 2016, at this festival, everyone was drinking something called as “juice.” It was an unofficial term that caught on quickly.

Juice is an affectionate nickname for ales that are tropical, hazy and sweet. They often have an orange flavour and are left unfiltered, making them look like regular orange juice.

6. Dry Hopped

No list of beer terminology is complete without this term. For a detailed look at what it means, you can check this article from our archives. Simply put, this means adding uncooked, dry hops to the brew during the fermentation process.

Here we at Rohit Jafa Brewing Solutions is offering you best microbrewery plant in Gurgaon. If you want to know beer plant machinery cost in India, you can contact us.

That’s it for now. Acquaint yourself with these terms and impress your guests and fellow beer lovers!

You have had a few questions about your favorite brew, but felt hesitant, shy or just plain embarrassed to voice them out. Fret Not! Here, in today’s post, we finally put to rest those niggling doubts that were clawing at the back of your minds.

We believe that there are no bad beers and stupid questions. And, so we have compiled a list of the queries our readers often ask us and our in-house beer geeks put an end to these, once for all.

Does Glassware really matter?

This one’s a bit tricky, and the answer is both a big Yes and a subtle No! No, we don’t mean to confuse you further. In fact, we even wrote an article listing the different types of glassware and the right brews to use them with.

While this may seem unnecessary and even a bit snobbish, we insist you do a quick test at home or your favorite pub. Try drinking an IPA or a pale ale in a Tulip glass and a tumbler, side-by-side and we’re pretty sure that you’ll notice the difference.

Does that mean you have to go and purchase all different kinds of fancy glasses available on the market? Umm, no! A good beer is still good, even if you drink out of a mug or straight out of the bottle. But, if you’re a serious beer connoisseur or would love to flaunt your home bar, then it pays to invest in the right glassware.

What has beer got to do with Gravity? Is it the same thing that hit Newton on his head?

If you’ve come across people discussing a beer as “low gravity” or “high gravity,” it means they’re referring to its alcoholic content. Before the fermentation process, brewers measure the “original gravity” of the brew. This number is just an indicator that determines the final ABV of the drink.

So, the gravity of a beer has nothing to do with Newton or the G-force. But, if you feel that gravity has got an extraordinary grip on you, then you can be sure that you’ve had a drink too many.

What’s the deal with all that foam? I don’t want to pay for air when I could have had more of my drink?

The foam on top of your beer is more than a fancy way to serve your drink. In fact, serving beer a couple of inches of foam is indeed considered as the best way to serve it. The foam (also known as the head of the beer) is there to deliver the aromas of your drink. Additionally, it enhances the flavor and your mouth-feel, as you take it along with the drink, in each sip.

Conversely, lack of foam means that you’re being served beer in the wrong glassware or your glass is dirty and improperly washed.

If you’re still not satisfied that you’re getting your money’s worth, then remember that beer glasses often have a few extra inches of space to accommodate all that foam.

Why are a few beers served warm, while the rest are brought to the table ice-cold?

It all depends on the flavor and aromatics. The colder a beer, lighter is its aroma and flavor. This is the reason why most brews are served super cold. On the other hand, English ales and Belgian Dubbels are served at comparatively warmer temperatures, so that you can taste and savor every little flavor and every nuance of aroma.

And, this is the reasons why there are plenty of memes circulating the internet making fun of those who drink their brew super cold. There are even specific charts that state the right temperature to serve each type of beer.

Personally, we feel that drinking beer warm (at room temperatures) is an acquired taste and takes some time. We encourage you to pick a few bottles of beer, keep it in the fridge and then drink it at various temperatures to find out if you’re able to notice the differences.

I don’t like a beer recommended by my bartender. Will I appear rude if I send it back?

Never! In fact, several bartenders even encourage this. You’re under no obligation to drown a beer that tastes off-key. In fact, sometimes a beer tastes terrible if it has a brewing defect, infection or poor storage. A good bartender will be able to find out the problem and give you something else.

With that said, we think its bad manners to keep on sending one drink after another. If you’re unsure of what you like, then we recommend ordering a beer flight, with various styles. This way you can try out different brews and order more of the one that you love.

I honestly don’t know what I like, how do I figure out what I want to drink?

This is the beauty of beer – there is a whole lot of stuff, and you can try it all out before you choose what you love. If you’re confused, talk with your bartender or server. Try to identify styles that you enjoy and what you cannot drink.

Your preference for beer is highly personal. Just like different people have various choices when it comes to wine, music, food, movies, the thermostat temperature, everyone has different preferences when it comes to beer.

The best way to find out your individual preference is to try plenty of styles. Head to a bar or a pub in your neighborhood known for its range of beers. Then, talk with the bartender and ask if they have a beer flight to try out. Sometimes bartenders even offer you samples. This is better than ordering a big bottle only to find that you don’t like it.

While sampling a brew, ask yourself the following questions – is it too bitter for your likes? Too fruity? Or just too plain?

Remember that you can never find the styles that you love by searching on Google. Gather up some friends, head to your favorite pub, and fall in love with the world of beers!

If you still have any further questions, shoot them to us by dropping a line at rohit@microbreweryindia.com/jay@microbreweryindia.com/ishan@microbreweryindia.com/john@microbreweryindia.com/brian@microbreweryindia.com. Our brew masters would love to answer them for you.

Hops are one of the most critical components of the brew making process. And, if until now, you thought that hops are something you have to purchase from your local market, then you’re about to be proved wrong. Will you believe us, if we say that you can grow your hops, right in your backyard?

Yes, growing hops is fun, rewarding and easy! Hop vines start from a rhizome that is nothing but a piece of root that is cut from a larger and mature plant. By planting the rhizome in the soil in late spring, you can watch green shoots come out from underground, just after a few weeks. A hop vine grows rapidly and can even increase by 2’ per week.

Growing hops is not all that different from growing other plants in your garden. All that you need is a tiny bit of green thumb and the right know-how. Here, in today’s article, you can find all that you need to know before you plant your first rhizome. Let’s get started.

When to place your Order for Hop Rhizomes?

Hop rhizomes are available for sale, only once a year, around March/April, depending on your geographical location. Farmers the dig the bulbs from the ground and ship them to customers. Just like other products, you can now purchase rhizomes at an online store. When you receive your consignment of rhizomes keep it refrigerated until your garden is ready for planting. Make sure not to freeze your rhizomes, as temperatures below freezing point could end up harming it.

Where to Plant it?

Look for a patch that has southern exposure. The next best choices are an eastern or a western exposure. Hops grow well in soil that has a light-texture, well-drained with a pH value of 6.0 to 8.0. If you have drainage issues, then you can try building mounds for planting.

The next step is to dig holes about one foot in depth and add some manure to it. You can choose any one of the following organic fertilizers like bone meal, rock phosphate, cottonseed meal, etc. This helps to add nourishing nutrients to the soil uniformly.

When planting mixed varieties, ensure that you leave a distance of at least 5’, between bulbs to prevent tangling. If using same varieties, a distance of just 3’ feet between rhizomes will also do.

While preparing the soil, make sure to look for ways to support the vine. Poles with netting are one of the most frequent ways to support the plant.

How to Support Hop Vines?

Hops are climbers and require support. Planting them close to walls, fences or posts is a great way to provide support to the vines. Seasoned hop growers plant a stake in the ground and tie a secure string or twine between the stake and a secured place like a hook fixed on a wall. Once the plant reaches sufficient height, the growers then wrap it around the stake and guide it gently on the twine.

Young plants occasionally need external support for being guided. However, as they grow older, they become capable of finding the path on their own.

How to Plant Rhizomes?

It can be planted either in vertical or horizontal rows. If the rhizomes have buds already in them, then ensure that the buds face upwards while planting. Cover the bulbs with 1” of dirt after planting.

How to Water and Fertilize Hops?

Hops in their first year have a minimal root system. This implies that you shouldn’t let the soil remain dry for too long. Mulching is a great way to conserve moisture in the ground, as well as helping in deterring weeds. However, beware of overwatering as it can cause the rhizomes to rot. So, it pays to let the soil dry out occasionally.

A right approach is to soak rhizomes and then let the ground dry out alternatively. Using a timer/timetable is an ideal way to help you.

Additionally, make sure that you add fertilizers to assist in the growing of your plant. However, remember that overdoing fertilizers will give you a plant that thrives, but the cones don’t have the necessary alpha acid percentage.

When is the Right Time to Harvest the Hops?

Once you see hop flowers, the next step is the formation of hop cones. We know that seeing the freshly bloomed cones is tempting to pluck, smush, smell, and put them for brewing. But, it pays to be patient. Hop cones require some time to ripen.

An excellent way to test if the cone is ready for harvesting is to pluck a cone and squeeze it with your fingers. If the cone feels very damp, looks green, and even stays compressed, after giving it a hard squeeze, then it means that it isn’t yet ready for harvesting.

Once the hops begin to ripen, it becomes to dry out. A ripe cone will spring back to its original shape after compression. Also, ripe hops have more lupulin content (the yellowy powder) on top. If this yellow powder sticks on your fingers, then it indicates that you’re close to harvest season. Also, strong aroma is another indicator of ripeness.

How to Harvest Ripe Hops?

Once the hops become ripe enough, cut off one end of the string/twine that you have used to tie the vine. Then, let it lay down on the ground. Now, you can pick the ripe cones and let them dry.

How to Dry Picked Hops?

A food dehydrator is a useful tool for drying homegrown hops. You can know that it’s done when you cut open the cone and find that it’s dry inside. If the hops are papery and petals peel off easily, then you can know that hops are ready for use.

If you don’t have a food dehydrator, you can dry them in an oven set at the lowest temperature. Additionally, if you live in a region that gets plenty of sunlight, then air-drying them out in the sun is another option.

A word of caution: whichever method you choose, don’t over dry hops, so that it becomes brown. This results in loss of alpha acids. Once dried, place hops in an airtight container and place them in the refrigerator, till use.

How to Use the Hops?

Since finding the exact alpha acid content of homegrown hops is difficult, expert brewmasters suggest that you primarily use it for adding flavor and aroma to your brews, along with your regular store bought hops.

We suggest that you play around with your hops and adjust the quantities until you find the perfect brew.

Nothing equals the joy of knowing you have brewed your beer with homegrown hops that you nourished from the ground up. Are you ready to try your hand in growing hops?

For further expert assistance, at any step of the brewing process, just get in touch with us by clicking here.