Beer: definition

Microbrewery Fridays – Arthur Schneiter

It’s one of those questions we don’t even ask ourselves anymore, because the answer seems so obvious—and while its trivial nature spares us a lot of head-scratching, it actually hides a whole world of complexity. Craft beer is probably one of them, which is why today I wanted to return to the fundamentals of what this column is all about in a brief technical note, aiming to be as comprehensive as possible without being exhaustive. Beer: definition.

A beer is, first and foremost, made up of these ingredients: hops, malt, yeast, and, of course, water. Hops are a plant from the same family as cannabis, used for their aromatic, bittering, and antibacterial properties. Malt is the main source of sugars (some additional sugars are sometimes added during the brewing process) and is obtained by malting various grains: barley, wheat, or rye. Malting involves germinating the grain and roasting it during the roasting phase. The more the malt is roasted, the more pronounced the character of the final beverage will be, but the fewer fermentable sugars it will produce. Yeast is used to break down and convert the fermentable sugars in the malt into alcohol (typically of the Saccharomyces genus, though Brettanomyces strains are gaining popularity for the tart flavor they impart). They are the microscopic engineers without whom none of this would be possible.

Brewers typically experiment with the balance and combinations of hops and malts to give their creations a unique aroma. Other ingredients may be added to the mix to enhance and enrich the flavor, such as fruits, berries, flowers, spices, and so on. These ingredients can vary in form and quantity, and it is from this multitude of brewing processes and combinations that the immense diversity of beers on the market today arises. But without the momentum provided by microbreweries in North America in the 1970s, we likely wouldn’t have access to so many varieties.

Techniques from stirring

Generally, the brewing process consists of successive steps: mashing and rinsing the spent grain, boiling the resulting wort and cooling it, fermentation, and bottling. A common practice today among some brewers of’IPA (India Pale Ale), in particular, involves adding hops at a cold temperature to enhance their aroma. In some Brussels breweries, suspended yeast is a common sight and ferments the wort directly without human intervention—this is known as spontaneous fermentation.

There are as many techniques as there are beer styles, so we won’t go into great detail about this remarkable diversity. However, if you’re new to this field, it’s at least important to distinguish between two processes based on temperature: bottom fermentation (ideally between 10 and 15°C, the process underlying lagers and primarily industrialized) and top fermentation (ideally between 18 and 21°C, the process underlying ales and more widely used among homebrewers).

Toward the end from monopoly from beers industrial

The basic process, while requiring at least some basic technical skills and strict attention to hygiene, is similar to cooking. This is evidenced by the number of craft breweries, which has skyrocketed in recent years thanks to homebrewing kits and has inspired some people to pursue a career in brewing. home brewers. There are currently more than a thousand breweries in Switzerland (which holds the world record for the highest number of breweries per capita), and the trend is on the rise worldwide. However, these figures must be viewed in context, distinguishing between those who can actually make a living from their craft and those who brew as a hobby on Sunday afternoons in their garages. Fewer than fifty breweries are currently profitable in Switzerland.

Since the invention of modern beer in the Middle Ages, we've come a long way, and the dominance of large industrial breweries in the 20th^th The century-old tradition seems to be slowly giving way to homebrewing. Beer is gradually gaining recognition, particularly in comparison to wine, which in our regions remains the king of alcoholic beverages and is an integral part of our heritage. However, the traditional industry is not giving up without a fight and is undermining the movement craft through a series of acquisitions and the launch of its own «craft beers.» But then, what exactly is a craft beer?

A beer handcrafted, what is it?

The definition is vague and difficult to pin down, and remains a subject of debate within the community. Generally speaking, a beer is considered craft beer if it comes from an independent brewery—that is, one that operates independently of large multinational brewing conglomerates such as Heineken or AB InBev. This purely economic concept is sometimes contrasted with the issue of scale (at what point—in terms of liters brewed or number of employees—does a brewery become too large to be considered «craft»?), along with its array of Greek-derived terms such as microbrewery, nanobrewery, pico-brewery, and so on.

Read also | Craft beer, a phenomenon of fashion, but also of taste

Perhaps what matters isn’t the definition itself, but the intention behind the brewing process and the relationship between the brewer and their beer. If the beer you’re drinking was conceived as an artistic creation—rather than a consumer product intended solely for profit—there’s a good chance you’re drinking craft beer. In this weekly column, our main goal is to give you a glimpse into the vast spectrum of the beer world—primarily through Swiss breweries, but also through a broader exploration of the subject.

Keep an open and critical mind when you see the term «craft beer,» find out about the brewery that produced it, the hops and malts used in its brewing, talk to the person who served it to you (and if you’re lucky, to the person who brewed it!) and compare your tastes with theirs. Speak Share your discoveries with your loved ones and help them realize that beer today is no longer just a pils not just soulless industrial lager, but a wide variety of flavors with charming names like New England India Pale Ale, Imperial Stout, Gose, Barley Wine, Witbier, Gueuze, and Porter.

Many thanks to Camille Spühler of La Nébuleuse for her clarification on certain technical points.

Write to the author: arthur.schneiter@leregardlibre.com