Why brewing beer is not like baking a cake
I was listening to a three-part Basic Brewing Radio podcast on the subject of yeast in beer a week or so ago (I know, right?). I started thinking about my preconceptions of brewing prior to knowing anything about it. I think I assumed that it was kind of like following a recipe… 2 parts barley, 1 part alcohol or something.
I was wrong. Brewing is so much more complicated… and I think the primary reason is because, unlike cake, which is dead, beer is alive. It is literally a living organism, and like all living organisms, is difficult to understand and control. I never would have thought that variables such as a temperature change of a few degrees or the addition of a half pound of a certain malt could impact a beer so severely or in so many different ways.
I think this is also the reason I like brewing so much. While you definitely need a knowledge of the science of brewing, there is really a strong “art” component associated with working with a living thing. We are able to pour ourselves into our beer (pun intended) the same way that an artist pours himself into his art.
And with that, I formally conclude my ruminations. Have a good weekend!
Jonathan, Joel & Jeff
August 24th, 2007 at 9:23 am
Dead on.
The brewing part is more like cooking a turkey dinner. Then you have the whole fermentation and bottling thing.
I never seem to have it all under control. I know I’ll get through it and it will be fine, but, there’s always something that comes up to throw me off.
Beer Bits 2 - Activity
Two Ales with Belgian yeast in the fermenter.
Brewing two more in another week and a half.
August 24th, 2007 at 4:37 pm
Yeah… I love it because it’s a perfect balance between science, art, and the “intangible” factors that a living organism like yeast brings in.
Science: It’s basically a big chemistry set. Hit this temperature. Make sure your pH is right. Make sure you have protein rest, hit your saccharification temp, worry about the heat transfer and flow rates during cooling, etc etc.
Art: You’re creating a flavor mural, layering in and balancing the colors to reach a whole that makes those who drink it see that the end product you’ve made is more than just the sum of its parts… It’s a beautiful tapestry of taste, one of those things that anyone can do with enough practice (just like anyone can take a college art class), but those who are able to make it work stand head and shoulders above those who are merely “good”.
Intangibles: As homebrewers, we can only control so much. That day comes when the nasty infection happens, only to realize after a year of aging that the beer tastes wonderful. Or when you go to the store for ingredients, and substitute Victory for Biscuit because they’re out of stock, and learn that it’s the difference between a “good” and “great” recipe. Etc…
Unrepentant Individual - Activity (since Adam did it)
10 gallons of Belgian Lighthouse Ale in fermentation
Will add 5 gallons of Belgian Wit & 10 gallons Tripel next week sometime