Rattlesnake Mountain Brewing

Archive for December, 2007

Mead is made out of honey, water and special yeast used for fermentation. Brewers of mead uses the word “must” to refer to the mixture of those three ingredients that mead is made from. The yeast that has been added to the honey and water mixture will ferment or metabolize the sugar in honey until all of it has been consumed and turned into alcohol. This is the point where the mixture itself or the resulting fermented product is called mead.

Depending on how you regulate the amount of honey you will use to produce mead, one will be able to create either sweet mead, semi-sweet or a plain dry (with almost no trace of sweetness in it) mead beer. One should also put into consideration the kind of honey that will be used since different types of honey (e.g. blended, polyfloral, monofloral honey, honeydew honey, etc.) confers flavor, aroma and a certain level of sweetness to the beer.

Some manufacturers are able to experiment on the production of beers such as mead by putting in additional fruity flavours from citruses and other fruits and sometimes even spices. They may include the added flavours into the mixture while the honey undergoes fermentation process or when the honey has been completely fermented. While this maybe applicable for producers who produce beers in bulk, one may also experiment on following your own taste by adjusting the level of sugar present on mead.

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Lager is perhaps something that people are very familiar with, since it is the most common form of beer that is consumed around the globe today. This was originally made in Germany by Gabriel Sedlmayr. He changed how pale ale was being produced and incorporated lager brewing techniques to produce a new kind of beer called pale lager in the 1800s.

This was perhaps one of the most stable beers ever produced and its technique was largely adapted by breweries around the globe. The brewing technique started using the method employed by Sedlmayr in Germany. Unlike beer ale, fermentation for lager beers is much slower and yeasts used settle at the bottom of the fermenting medium and are more active at low temperatures.

With the new procedure in place, it was found out that the resulting beer produced during that process is very neutral in the sense that there has been a little mark of bitterness and sweetness on the beer. Cool climates in Europe supported the success of lager breweries and its soothing taste has gained quick acceptance from the tastes buds of beer drinkers around the globe. Due to the cost associated with cool storage, small-time breweries cannot afford to stay in the market. This is why breweries with large capital are the only industries that are able to keep their place in lager brewery market.

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