Berichten van Breugel

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    Ja, natuurlijk werkt dat!

    Maar: het gistoppervlak van zelf geoogste gist kan "vol hangen" met hopbestanddelen en de gist kan zo die smaak afgeven aan het brood of de pizza.

    En wat kost zo'n blokje persgist voor de bakkerij? Juist...

    Ja, maar Spa Blauw is te duur...

    Ik heb eens gesproken met de gerant van Delhaize; als er rechtstreeks van klanten vraag is naar een product is er kans dat er op de vraag ingegaan wordt, misschien moeten we dat eens bekijken.
    Het vervangproduct (Etoile) trekt nog niet op Montille, maar het vervangen zou ingegeven zijn door milieureden; water van Duitsland, dat minder afstand moet afleggen van productie naar klant. En als je dat niet gelooft...

    Een mens kán tenminste interpreteren, evalueren, beslissingen nemen en bijsturen. Joepie!

    Ik ga er van uit dat je als hobbybrouwer alles doet wat in je mogelijkheden ligt om al die "pijnpunten" zo goed mogelijk te benaderen. Zo goed mogelijk, want je hebt uiteraard niet de mogelijkheden van de professioneel, maar als je weet waar het zou kunnen misgaan, kun je daar toch fel naartoe werken. Doe je dat niet, dan ben je aan 't prutsen.
    En die laatste regel is zeker iets waar we naartoe kunnen werken en waarover eigenlijk nog nooit veel gezegd is.

    Ha, ha, ik wilde juist hetzelfde citaat te geven, Serge. Héél nuchter. Vanaf lijn 143: nagels met koppen.
    Ik heb de transcriptie van de video gekopieerd: (is lang..., maar het blijft wel beschikbaar)

    1. My name is Charlie Bamforth.
    2. I'm a distinguished Professor Emeritus from the University of California Davis.
    3. I joined the brewing industry in 1978,
    4. the Brewing Research Foundation,
    5. spent quite a few years with the Bass Brewing Company
    6. and for 20 years was the professor of malting and brewing sciences at UC Davis.
    7. So, what I like to talk to you about is flavor stability, freshness,
    8. which is probably the biggest technological challenge facing the brewer today.
    9. Because the simple reality is: beer is going to change its flavor.
    10. I've lost count of how many different substances
    11. contribute to the flavor of beer.
    12. It's probably at least a thousand.
    13. If you get a detectable change in the contribution of any one of those,
    14. then the flavor of the beer has changed
    15. and therefore it's gone away from what it should be.
    16. That by very definition is flavor instability.
    17. One of the fundamental questions is: how important is it?
    18. There's a lot of stale beer that is drunk across the world,
    19. because there is a lot of beer that's being exported and
    20. it's traveling vast distances through all sorts of different conditions to arrive at a marketplace
    21. and then it is marketed as being a little bit of Belgium,
    22. or a little bit of Holland, or a little bit of England, or a little bit of Japan, or something.
    23. And frankly, the beer tastes nothing like it did back at home base,
    24. because it's aged.
    25. So stale beer is not going to kill you.
    26. It just isn't what the brewer originally brewed.
    27. So it's a philosophy.
    28. Do you make a thing out of it, do you worry about it?
    29. Do you try to do whatever you can to overcome the problem?
    30. Or do you just accept it?
    31. Like a winemaker would say: 'Why, it's vintage' or 'It's matured' or whatever, it would do.
    32. You could say: 'Oh, I've got a, you know, ten year old Pilsner'
    33. and celebrate it.
    34. -You don't!
    35. -'Oh yes, I do, I paid a phenomenal amount for it, cardboard, delicious!'
    36. So you could tell all sorts of stories.
    37. But most self-respecting brewers want their beer to taste just like they expect it to taste.
    38. There's a lot of efforts given by many people to keeping the beer fresh.
    39. And there are really three fundamental approaches that a brewer can take
    40. to maximize the flavor life of the product.
    41. The first of these is to get the oxygen level in the final package as low as possible.
    42. If I was giving this talk 10 years ago,
    43. I would have had a higher oxygen target than I would now.
    44. The bottom line is: the lower the oxygen level, the better.
    45. So investment in the packaging facility is critical
    46. to try to get the lowest possible oxygen level.
    47. The second thing is: beer in a can basically is going to have a longer shelf life than beer in a bottle .
    48. Now, a lot of people psychologically don't like to hear that,
    49. because they don't think a can is as classy as a bottle.
    50. Now when you fill a can, you can't quite achieve the low oxygen level you do in a bottle.
    51. But that is the end of it.
    52. No oxygen can get into a can, but oxygen can get into a bottle
    53. and it goes in between the neck of the bottle and the crown cork.
    54. So progressively, the oxygen level is increasing and that is a prime agent making beer go stale.
    55. The tighter the seal, the better.
    56. The second general thing that you can attend to or should attend to
    57. is the temperature.
    58. There's a guy called Svante Arrhenius,
    59. who a long time ago now showed the relationship between temperature and the
    60. rate of a chemical reaction.
    61. The simple rule of thumb is: if you increase the temperature of a chemical reaction by 10 °C,
    62. then that reaction will go between two and three times faster.
    63. Now, there's a lot of beer being shipped around the world and it's being exposed to some fairly ridiculous temperatures
    64. It can go through cycles of going up to say 40-43-44 °C
    65. for days on end, depending on how it is moved and how rapidly it is moved.
    66. That's not good for flavor stability.
    67. But if you go the other way:
    68. it's a great thing: keeping the beer cold!
    69. So if you go to 10 °C, we're talking 9 months. (comparing rate of reactions that slow down)
    70. Now this is an approximation, but 9 months .
    71. And if you're in a refrigerator, refrigerator temperature, you buy a lot of shelf life.
    72. There are brewers that are shipping the beer around the world in refrigerated containers.
    73. Now it's expensive.
    74. There's quite a sizable carbon footprint behind it,
    75. but in the interest of keeping beer fresh, it really is the way to go.
    76. The third generality is sulfur dioxide or metabisulfite.
    77. Now it can work in two ways.
    78. One is that it actually is a radical scavenger, so it protects against the damaging forms of oxygen.
    79. But the second thing is, it grabs hold of the substances that tend to be involved in aged beer,
    80. the substances involved in old beer.
    81. Many of them contain what is called the carbonyl group:
    82. the C-double bond - O.
    83. Sulfur dioxide will react with that and make what we call an adduct
    84. and the beer doesn't taste stale now.
    85. In fact, you can take stale beer and treat it with sulfur dioxide
    86. and clean it up.
    87. Now, over in the States, where I'm based,
    88. there's a labeling requirement and you have to put onto the label "contains sulfite''
    89. if there's more than 10 milligrams per liter of sulfur dioxide in that product.
    90. So there's a limit to how you can go.
    91. But an old friend of mine from the industry insists
    92. that 8 is better than 7, which is better than 6 ppm,
    93. which is better than five ppm
    94. so to maximize the SO2 as high has you can, without running the risk of going too high.
    95. So what about these carbonyl compounds: where do they come from?
    96. Well, they can come from the breakdown of the bitter acids,
    97. so the iso alpha acids.
    98. They break down to your carbonyl substances.
    99. Well, people don't like to hear that.
    100. because there's not a solution which is:
    101. 'Oh well, we'll keep the beer fresh; we'll get rid of the bitterness'
    102. You can't do that!
    103. Alright, so they can come from the breakdown of amino acids.
    104. Well, that's inconvenient, isn't it?
    105. Because we need amino acids to make good beer,
    106. because the yeast needs the amino acids.
    107. So people don't like to hear about that.
    108. So they ignore that.
    109. Alcohols:
    110. higher alcohols, like 3-methyl-butanol
    111. or propanol or indeed ethanol.
    112. They can break down to give carbonyl substances.
    113. Well, that's unfortunate, isn't it? Because we need those alcohols,
    114. either in terms of alcohol, because it is ethanol
    115. but also because they are the precursors of the esters,
    116. which are important for flavor.
    117. So people don't like to hear that!
    118. So they ignore that!
    119. So they all focus on unsaturated fatty acids.
    120. Everybody does the research on unsaturated fatty acids.
    121. Because unsaturated fatty acids break down to give E-2-nonenal,
    122. which is this classic cardboard flavor.
    123. They say: 'Well, this is the whole story!' But it isn't!
    124. And indeed, you can make E-2-nonenal in other ways as well.
    125. You've got different carbonyl compounds that come from other sources
    126. and they all react to give E-2-nonenal.
    127. So it is not only unsaturated fatty acids.
    128. I will never forget going to a big meeting in Milwaukee once,
    129. and they gave me a fancy title, which was 'a critical control point analysis of beer flavor stability'
    130. and I said: 'Keep out the oxygen, keep it cold.'
    131. 'Are there any questions?'
    132. And people were saying: 'Well,
    133. what about the brewers who have invested in brew houses that minimized oxygen uptake?'
    134. And I said: 'If you haven't invested in the finest packaging equipment
    135. to get the lowest oxygen levels,
    136. and if you haven't invested in refrigerated distribution,
    137. there's nothing you can do in a brew house.
    138. There's nothing you can blame the maltster for that is gonna give you flavor stable beer.'
    139. So with flavor stability, you've got to start at the end and work back.
    140. You got to start with the customer really: is the customer being
    141. tempted to buy vast amounts of beer because it's really cheap in a supermarket?
    142. And then they're buying it and they're storing it under ridiculously warm conditions.
    143. Beer is going stale.
    144. So, a lot of science is dedicated to unraveling all of this chemistry,
    145. but if you don't get the fundamentals right:
    146. looking after the beer and doing the logistics and keeping the oxygen level down
    147. and the temperature down in the finished product,
    148. there's not no point in worrying about what happens in malting or in the brew house.
    149. You have to decide:
    150. Do I worry about flavor stability?
    151. And if you do,
    152. then my recommendation is to start at the end and work back.
    153. And in terms of what the brewer can do, that is:
    154. package the beer with as little oxygen as possible,
    155. avoid the presence of things
    156. like iron, copper and manganese
    157. and ensure, wherever possible,

    to hold that beer cold right the way through its lifetime.

    maisbloem dus of polenta , toch ? Met echte maizena ga ge uwe maisch ( what's in a name ) omtoveren tot een dikke saus of zelfs van die slijmblubber die kinderen zelf thuis maken..

    Maar volgens mij dus polenta , daar krijgt ge ook al fameuze "koeken" van.. toch ni teveel gebruiken, want heel uw maschien is direct verstropt, zoals wij zeggen

    Je gaat hiervan geen last hebben: je enzymen id maisch gaan alles vervloeien (binding teniet doen)

    5.30g alc. of 6.7% vol alc..

    Ik hou er toch rekening mee.

    Ik zou het eventueel verder moeten uitpluizen, maar ik heb altijd geleerd om het te delen met een factor 0.79 (dichtheid alcohol).

    Factor 0.79 is juist.
    Een theoretische benadering:

    °Pt / 2.8 = A%gew

    A%gew / 0.79= A%vol

    Ik denk dat je met deze benadering als hobbybrouwer moet kunnen leven.
    Als je dat niet kunt, dan moet je je een Anton Paar aanschaffen: die metingen zijn juist. (zoek maar eens op;))

    Het merendeel vd brouwerijen gebruiken RO (omgekeerde osmose).
    Er wordt ook uitgestookt en daar zijn ze nu zover mee dat verschillende vluchtige componenten in de kolom opgevangen worden en die worden dan later weer toegevoegd.

    Ik denk niet dat dit iets is voor de amateur... die zit er waarschijnlijk ook niet op te wachten.

    Gidsen in een brouwerij zijn meestal stadsgidsen, die een kleine specifieke opleiding gekregen hebben ivm brouwerij.
    Dit is eigenlijk ook een boekhoudkundig gegeven: gidsen krijgen een vaste vergoeding en zijn zo "met alles in orde", kan gewoon id boekhouding geschreven worden en daarmee is de kous af.

    Meestal is een amateur-brouwer beter op de hoogte van het brouwproces dan de gids...
    (ik heb wel twee maal het woord "meestal" gebruikt... dus niet veralgemenen...)

    "Je fles met CO2 spoelen". Da's allemaal heel verdienstelijk, hoor, en ... alle beetjes helpen...

    Maar: je kunt het spoelen met CO2 vergelijken met melk in je koffie doen: wanneer ga je melk in je kopje hebben?
    Idealiter: eerst vacuum trekken en dan vullen met CO2. Idealiter, juist ;)

    De werkwijze hier was gewoon snippers te week zetten in alcolhol van 30° gedurende vier à vijf dagen à rato van 40g snippers/400ml alcohol.
    Je kunt ook whisky of jenever of ... gebruiken.
    Deze alcohol dan toevoegen volgens smaak.

    (wij hebben zo al een drankje gehad, dat beter rook en smaakte dan een goedkope whisky)

    smaak/aromaverschillen tussen bier gebrouwen met commerciële cascade en cascade van eigen kweek.

    Jan, ik denk niet dat er verschil moet gezocht worden tussen eigen kweek en commerciële kweek.

    Het meeste verschil zal er zitten in "terroir". Vergelijkingen maken zal dus moeilijk worden.

    Echte analyses zul je wel kunnen laten doen bij De Proefbrouwerij in Lochristie, maar ik schat dat dat veel geld gaat kosten.

    Hier ook ooit een hydrofoorgroep aangeschaft met het gedacht om regenwater te voorzien in de serre die +- 60m van de regenput staat. Druk in de serre na die 60m: 0,0. Het maximum om nog wat deftig debiet te krijgen is 25m met de pomp die ik heb, eentje van DAB, nochtans geen budgetmerk.

    Ik ben er bijna zeker van dat dit aan de diameter vd toevoerslang ligt. Zorg ook voor zo weinig mogelijk bochten of opgerolde slang.