Today is bottling day. My first beer bottling day ever! After brewing day came the 6 days of primary fermentation. The instructions in the ingredients kit recommended performing a secondary fermentation – which I did and waited patiently for 2 more full weeks. Now my Belgian (Style) Ale is finally ready to be bottled for the conditioning part of the process. This is when you want to make sure you understand HOW TO SANITIZE BEER MAKING EQUIPMENT.
The modern organic beer movement started in Germany in 1979, when Pinkus-Müller Brauerei produced the first all-organic beer in recent times, in response to the declining quality of industrial malt. Today the worldwide organic beer market is on the rise, even though it is not mainstream yet, it counts hundreds of breweries and is estimated to grow by close to 7% every year on average by 2025 – according the World Research Future. In this post we’ll look at WHAT TO LOOK FOR when sourcing organic beer ingredients, WHAT BENEFITS are associated to those, TIPS ON FINDING them – without listing producers and suppliers (this will be the subject of a separate post), lastly we’ll speak about USING SPENT INGREDIENTS, as they are great to contribute to your kitchen or garden.
Before you get started with the exciting experience of crafting your own brew, you wonder what the basics of the beer fermentation process are and perhaps you are curious to learn what happens during the different steps of the production. This post is meant to sum up the basic mechanics of the process, described as it may be conducted at home. Please contribute to this article by sharing your experiences, comments and/ or questions.