Tag Archives: Learn Beer

Sprecher Brewing Unveils Tapas and Beer Tastings

When Sprecher Brewery wanted to give drinkers a new way to experience their beer that went over and above a traditional brewery tour, they added a reserve tasting option in which participants have 10 beer samples paired with 10 different artisanal cheeses. These reserve tastings proved successful and the brewery wanted to take the experience even further.

Tonight, the brewery takes the wraps off their new Tapas and Beer tasting event which is the brewery’s answer to those desires to build on the success of the reserve tastings. On Monday night @Einley and I were able to partake in a preview of the new tasting. It’s clear that the brewery views this as a perfect way to show off their beers, their innovation, and their traditions. Bringing out almost their entire beer lineup for this event was a great way to really get to know the brewery on a whole new level.

The event, lead by Sprecher’s President Jeff Hamilton, featured 12 different beers which were each paired with five food items. We started out on the lighter end of their beer spectrum with the Sprecher Hefe Weiss and worked through to the dark Sprecher Imperial Stout. There were stops at staples among the Sprecher beer line like their Pub Brown Ale, and Black Bavarian, as well as some of their less common beers like the IPA2 and the Pipers Scotch Ale. Each of these beers was paired with a variety of cheeses, nuts, meats, fruits, veggies and even candies, our palates got a serious workout with sampling over 70 different flavors.

The team at Sprecher worked hard on designing these pairings, and it shows. Each and every beer had at least one food item paired with it that seemed out of the ordinary and unexpected. Not everyone liked every flavor combination, but that was not only to be expected, but it was by design. Jeff explained that they ran several test runs of the event and “if four out of five people liked it, it probably went on the plate. If five out of five people liked it, we didn’t necessarily put it on the plate because we felt like we weren’t challenging people enough.”

In addition to the 12 beers that were included in the tasting, we were treated to a sampling of the Hopfuzion fresh hop lager, the Citra Bomb IPA, Commando Bourbon Barrel Scotch Ale, the Czar Brew with bourbon cherries, and the new Hard Root Beer. This event is intended to dazzle you, and it is very successful at that goal.

There are only a few ways to improve a night of drinking quality beer. Drinking the freshest possible beer, drinking it with good friends, and pairing it with good food. This new option at Sprecher Brewery helps accomplish all three at once.

Tickets for the Thursday night tastings are $30 per person and it is limited to 16 spaces to keep it personal, so be sure to book early. The menu will change seasonally to keep it fresh and inline with the current beer offerings. Call the brewery at (414) 964-2739 for more information.

Established: 1985
Established in 1985, Sprecher is Milwaukee's Original Microbrewery. We brew over 20 different beers as well as 8 gourmet sodas, including our world famous Sprecher Root Beer.

Intro to Malt – Beer 101

As complex and varied as the flavor of beer is, it is actually only made up of just four key ingredients: Malt, Hops, Water and Yeast. Each of these ingredients has a role in the final product, and we’ll be reviewing each piece as a part of Beer 101. The first ingredient we’ll be discussing is malt.

Malt plays several roles in beer, from providing the sugars that allow for fermentation, to providing a base for the flavors. Before I go into more details about what malt does, let’s talk about what malt is.

When discussing malt in beer, the most common kind you’ll find is malted barley. Though it’s not the only malt suitable for making beer, barley has become the preferred grain for several reasons. One of the primary factors that made barley the malt of choice is that it’s not very good for grinding into flour. I’ll cover this in more depth in a future post in Beer 101 where we talk some beer history. We’ll also cover other grains used in beer in a future post.

Barley

Two Row Barley

Barley is a grain member of the grass family that grows in three varieties. Two, four and six row varieties refer to the number of seeds on the stalk. Two and six row barley are the only ones that are suitable for brewing, and brewers choose which type they will use in their beer for different reasons.

Two row barley is often selected because it malts better, and because it has a higher ratio of starch to husk than six row barley. Six row barley is used because it is cheaper than two row, and it produces more enzymes for converting starch into fermentable sugar during the malting process. This extra enzyme production is key when using other ingredients that don’t produce their own enzymes or don’t produce enough for effective brewing. Two row barley is the traditional brewer’s favorite, but six row barley is very common among U.S. craft brewers.

Barley by itself is not suitable for brewing and it must be malted before it is used in beer. Malting is the process that converts the starches in the barley into soluble starch, reduces proteins and generates yeast nutrients and enzymes that are important to brewing. Barley is malted by taking the harvested grain and soaking it in water to activate the dormant kernel. The kernels are then allowed to start germinating (sprouting roots). This germination is where the seeds naturally convert starch into soluble starch which would be used as food for the new plant. Since brewers are only interested in the malted barley, it is at this point that the grain is heated in a kiln to stop the further growth and dry it out.

Roasted Malt The next step in processing the barley is to roast it. Much like coffee beans are roasted, there are varying degrees to which the grains are roasted. If the barley is simply roasted to the point that it stops the germination process, it is considered pale malt. This pale malt is the lightest form of malt in terms of color, and has the most enzymes remaining. Pale malt is used as the base malt in many beers and many breweries add pale malt to every beer they brew because it provides a solid malt sweet backbone to the beer and is much cheaper than malts that have been roasted further. The high concentration of enzymes remaining in the malt is also very important to the rest of the brewing process.

As the malt is roasted further, it becomes darker and different flavors are introduced. Amber, brown, chocolate and black malts are different varieties that are produced by heating the malt to a higher temperature. When the malt is further darkened, caramel and roast flavors come out, but the enzymes are also burned away.

After malting and roasting, the malt is ground into grist. This grist is then added to water and heated. This heating process starts the enzyme reaction and the starches in the grain are turned into sugar. This sugar is important because it is what the yeast will turn into alcohol and carbon dioxide later in the brewing process. The product of adding the grist to the water is known as sweet wort (unfermented beer).

Malt is a crucial ingredient to the flavor of the beer. It adds the sweetness of the beer and provides a balance to the bitterness introduced by the hops. Malt also provides the sugars that are used in fermenting and allow for the creation of alcohol in the beer. The malt that is used in a beer is the most obvious difference between a pale beer and a stout beer.

I hope that you learned something by reading this, and that you have a clearer understanding of one of the four main ingredients in beer. Stay tuned as my next Beer 101 post will cover another one of the main four ingredients of beer: hops. Again, if you have any questions, or clarifications, please feel free to comment, or send me a tweet.