Updated: Feb 1
Did you know that beer brewing is actually a combination of chemistry, biology, math and engineering?
Last week I started a new adventure and chapter in the life of Lodestone Beer. I’m very excited to share that I have begun studying to achieve my Master Brewer Certification from Versuchs- und Lehranstalt für Brauerei in Berlin. I want to take you with me on my journey, so I’ll be giving a weekly update over the next 7 months to bring you on my journey of higher beer learning!
I’ve always been interested in the raw materials and building blocks that make great beer. I love the idea that we can take barley, which is one of the oldest cultivated crops in the world, and make cold, delicious beer with it. Some of the most interesting things I learned about this raw ingredient:
Not all barley is appropriate for brewing. For brewing barley, we need barley kernels that are fat and plump. Maltsters (the guys who prep the barley for brewing) have special machines that sort out the good ones and send the others for other purposes, like animal feed.
Each barley kernel contains starches that must be encouraged to grow before we can use it in the brewery.
Barley, the most common grain used in beer making, has two harvesting seasons throughout the year, Spring and Summer.
Raw barley is inedible. But once we condition it, we can use it for all kinds of things.
In addition to my Barley classes, I also have classes in Chemistry, Brewery Arithmetic, Water, Hops, Microbiology, Energy, Quality Analysis, and Supply Chain Logistics over the next few weeks. I can’t wait to share more as things continue to ramp up and I’m even more excited to apply this training to take Lodestone’s brewing to the next level!
Have a great week!