The Craft Beer Industry: A Conversation with Kate Bernot, Zach Mack, and Jimmy
In the world of craft beer, the conversation is always brewing. Recently, I had the opportunity to sit down with Kate Bernot, a renowned reporter covering beer, alcohol, and food, and Zach Mack, a food writer and owner of Alphabet City Beer Co.
The World of Craft Beer: A Journey of Discovery
The world of craft beer is a vast and exciting realm, full of unique flavors, aromas, and brewing techniques. For those who are new to the world of craft beer, it can be overwhelming, but with the right guidance, it can also be a journey of discovery and exploration.
The conversation revolves around the craft of cider making and the challenges faced by cider makers.
The Art of Cider Making
Cider making is an ancient craft that has been practiced for centuries. The process involves fermenting apples to produce a wide range of ciders, from sweet and fruity to dry and tangy. Cider makers must carefully select the right apples, as the flavor and quality of the cider depend on the variety and ripeness of the fruit.
Challenges of Cider Making
Cider making is not without its challenges. One of the biggest hurdles is sourcing high-quality apples. Cider makers must find the perfect blend of sweet and tart apples to create a balanced flavor.
The Malting Process The malting process is a crucial step in the production of beer. It involves soaking grains in water, allowing them to germinate, and then drying them in a controlled environment to stop the germination process. This process transforms the grains into malt, which is the primary ingredient in beer production.
The Science Behind Malting
Malting is a complex process that involves the interaction of several factors, including temperature, humidity, and the type of grain used. The germination process is triggered by the presence of enzymes, which break down the starches in the grain into fermentable sugars. The enzymes are activated by the presence of water and the right temperature. The optimal temperature for germination is between 10°C and 15°C (50°F to 59°F), which allows for the optimal growth of enzymes. The ideal humidity level for germination is between 80% and 90%, which helps to maintain the right level of moisture. The type of grain used can also affect the malting process.
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