But just as important are the customer’s preferences for a particular kind of roast. The type of roast profile and level depends on the coffee’s origin, bean density, and more. Roasting is when all the best qualities of the coffee are highlighted, through the use of a roast profile suited to that particular bean. But these processes have a similar impact on the drink – and they’re both of huge importance.
In coffee, roasting is one of the last processes in beer, malting is one of the first. There’s a lot of work behind a good beer. He gives water in Bogota as an example of why: “The high chlorine content could negatively affect the fermentation process”. Juan Salamandra advises that water needs to be filtered or distilled for quality. It’s only the final one, water, that they can control. Will Catlet tells me that, since most breweries have to import these three products, the quality is out of their hands. Yeast is another key ingredient for fermentation: it’s what provides the alcohol content. By germinating barley grains (encouraging them to sprout), brewers get the sugars they need for fermentation to occur. Juan Salamandra, a local micro brewer, explains more: “Hop is the flower that adds bitterness and balance to the beer.”īarley, on the other hand, is used for the malting process. Hops are the flowers of the plant Humulus Lupulus, which grows at cold temperatures in North America, Argentina, and Europe (with Germany accounting for 60% of the EU’s hops and having 17,000 hectares devoted to it – now we understand where Oktoberfest comes from). Will Catlet, the Founder of Cerveceria Gigante, tells me the three first typically originate from countries like Belgium, Germany, and the United States.
There are four key ingredients in beer: hops, malted barley, yeast, and water. Credit: J oMando Cruz What Ingredients Do You Need For Beer?
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