Brewers Corner
I am not a beer maker (although free
sample are always greatly enjoyed), however many of our home winemakers
are. This page has links, or information that has been forwarded to me
about brewing. Feel free to send me any info you would like on this page.
Michigan Beer Guide - Rex G. Halfpenny
- Publisher & Editor
Founding Member Michigan Brewers Guild & BJCP Midwest Representative
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BREW Your Own
The How-To HomeBrew Beer Magazine |
http://byo.com/
Brew Your Own
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Escondido, CA 92046
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Honey and Homebrewing - A Sweet History - From
the National Honey Board
Honey.
For tens of thousands of years "the universal sweetener" was
almost the only available source of sugar in the countries where it
was used. Ancient civilizations looked on the making of honey as a miracle,
and even today, after much scientific research, honey remains something
of a mystery.
Honey is made by honey bees from the nectar that they collect from
flowers. The nectar itself is a sweet liquid produced by flowering
plants to attract insects helpful in pollination. Honey contains much
less moisture than the original nectar. About 80 percent of honey is
sugars, mostly fructose and glucose. Maltose, sucrose and other complex
carbohydrates are present in varying amounts, as are proteins, amino
acids, vitamins and minerals. Although relatively low in nutrients,
honey contains more nutrients than refined sugars. As a rule, darker
honeys contain higher amounts of minerals than lighter honeys.
Historical Use of Honey in Beer
The earliest alcoholic beverages were probably made from diluted fermented
honey. The beer that the early Anglo-Saxons drank was a brew of water
and honeycomb made in a clay pot, to which herbs may have been added for
flavoring.
Around the world, present-day brewers continue to experiment with beer
additives. In Germany, where beer drinking is serious business, the use
of wheat as an adjunct has gradually grown in popularity, while in England,
oatmeal or lactose is generally used to impart body. In Belgium, brewers
have long been known for their use of sugars and spices in brewing ales.
Many modern brewers have come to value the use of all-natural ingredients
in their beers. One such ingredient is honey, which is used in a variety
of beers from herb and specialty beers to traditional and flavored mead.
The use of honey in beers has become popular with the rise of micro- and
homebrews. In addition, homebrewing has become increasingly popular with
nearly one million Americans making their own beer according to the American
Homebrewers Association.
A honey beer research project, conducted on
behalf of the National Honey Board, determined the potential, usage level
and benefits of using honey in beer produced by microbrewers.
Special Properties of Honey
PRACTICAL REASONS FOR USING HONEY IN BEER
The flavors of honey suggest a natural marriage with the sweet flavors
of malted barley; the floral, spicy tones of late addition hops; and the
perfume of yeast fermentation esters. The National Honey Board's study
showed that honey is an excellent beer ingredient when used at recommended
levels and, added at the appropriate stage, the flavor and aroma imparted
by honey is exceptional.
Honey can be used in virtually any type of beer. It is generally used
in herb beers, specialty beers, traditional mead and flavored meads. For
mead production, since the honey is diluted, most experts recommend using
a strong-tasting type of honey, such as buckwheat. Some mead producers
claim that fresh, unprocessed honey is the best choice.
HONEY'S FLAVOR CONTRIBUTION TO BEERS
Herb Beers (1.5 lbs. honey for 5 gallons) Ginger, cinnamon, cloves,
orange peel and many other types of herbs and spices are used. These items
are especially popular in Christmas and holiday beers. Lake Front Brewing
(Milwaukee, Wisc.) produces holiday Spice Beer that uses a total of 180
pounds of honey in each batch!
Specialty Beers (2.5 lbs. honey for 5 gallons) Special brewing
adjuncts that add a characteristic note are popular in this category.
Such fermentables include honey, as well as molasses, brewer's caramel,
chocolate, etc. Honey, fruits and herbs are used in these products for
flavoring only (not a major ingredient as in flavored meads).
Traditional Meads (up to 20 lbs. honey for 5 gallons) Mead styles
include sparkling, dry, medium and sweet. Mead requires the use of nutrients
and additives to accelerate production. Mead takes from several weeks
to one year to produce, and derives benefits from aging. Traditional meads
are available on a limited basis in the United States and can be found
in specialty stores. Mead is gaining popularity, as several meaderies
are scheduled to open in the near future.
Flavored Meads ( 10-12 lbs. honey for 5 gallons)
Melomel: a fruit flavored mead (other than apple).
Cyser: a Melomel made with honey and apple juice.
Clarre or Pyment or Pymeat: a Melomel made with grape juice.
Hippocras: a Pyment made with herbs.
Metheglin: a Melomel flavored with spices or herbs.
HONEY'S EFFECT ON BEER
In honey, wild yeasts and bacteria are ubiquitous, yet they are kept
in stasis due to honey's low water content (average 17 percent). As soon
as honey is diluted in water or wort (the liquid extraction of the malt),
these microbes are free to grow and proliferate. Many homebrewers have
reported a high incidence of bacterial and wild yeast contamination when
introducing honey to their beers.
The possible incorporation of honey's diastatic enzymes (alpha-amylase
and beta-amylase) to beer could pose further complications for brewing
with honey. These enzymes are present in malted barley and are activated
and manipulated by the brewer with specific temperature regimes during
the mashing process. Diastatic enzymes are responsible for the conversion
of the complex carbohydrates of the malt starch into a balance of fermentable
sugars and unfermentable dextrins. The dextrin complement (average 25-35
percent) consists of partially degraded complex carbohydrates that contribute
importantly to the final extract, body and texture of a beer. It is essential
that the brewer prevent further degradation of these dextrins into simple
fermentable sugars by diastatic enzymes.
Boiling the wort effectively destroys these enzymes along with any yeasts
or bacteria that may have survived to this stage. If honey were added
to the boiling wort, there is little doubt that it would be rendered sterile
and enzymatically deactivated. Unfortunately, it would also likely be
rendered without much positive contribution of flavor to the beer.
How to Use Honey in the Homebrewing Process
Sterilization is needed to control honey's diastatic enzymes as well
as its yeast and bacterial count. Honey should be added in such a way
so that its diastatic enzymes (alpha-amylase and beta-amylase) do not
degrade the dextrins (non-fermentable carbohydrates) in beer into simple
sugars, thereby destroying the texture and body of the end product. The
yeast and bacteria in honey, which are generally in stasis due to honey's
low water activity, can grow and proliferate when diluted during beer
making. This will adversely affect the microbiological profile of the
end product.
COMPENSATING FOR HONEY IN THE BREWING TECHNIQUE
The carbohydrates in honey must be considered to comprise approximately
95 percent fermentable sugars (fructose, glucose, maltose and sucrose),
whereas the carbohydrates in premium beers may comprise 65-75 percent
fermentable sugars. The 25-35 percent of the carbohydrates remaining unfermented
are dextrins (beta glucans) which provide body and richness to the finished
beer. Honey added to fermenting beer wort not only decreases the dextrin
content of the beer proportionately by dilution, but it also increases
the potential alcohol content of the finished beer by increasing the proportion
of fermentable sugars in the wort. The saccharization which occurs during
mashing converts the starches in grain to fermentable sugars. The brewer
should consider using higher saccharization temperatures to promote dextrin
formation and retention. The brewer should also consider starting with
a lower gravity in the wort to reduce overall potential alcohol when brewing
with honey.
HONEY: HEAT TREATMENT
The following method is recommended for pasteurizing honey for homebrewing:
Preheat the oven to 176°F.
Place the honey in a sanitized oven-proof saucepan.
Heat the honey on the stovetop to 176°F. The honey should be stirred
occasionally.
When the honey reaches 176°F, cover the pan and place it in the oven.
The trick for the homebrewer will be maintaining the pasteurization temperature
for the required time. Use a thermometer that is reliable, and hold the
honey in the oven at 176°F for 2 and 1/2 hours.
At the end of the pasteurization process, bring the honey temperature
down to the beer temperature by placing it in an ice bath.
HOW TO USE HONEY IN THE HOMEBREWING PROCESS
Honey should be added to the beer at high kraeusen (peak of fermentation
activity), diluted (with hot pasteurized water) to the original specific
gravity of beer and cooled to the temperature of the fermenting beer.
There should be an increase in mash temperature if more honey is being
used to compensate for the dilution factor. Brewers should aim for mash
temperatures between 155-162°F to promote more dextrins.
CHOOSING THE HONEY
When choosing the type of honey to use, there are three factors to consider:
aroma, flavor, color and body. Aroma and flavor are influenced by the
flowers from which the nectar is gathered. Color can also be attributed
to the flower, and varies from nearly clear to very dark. Body depends
on 1) floral source and 2) how the honey is extracted from the comb and
blended.
RECOMMENDED HONEYS AND THEIR LEVELS FOR BREWING
Apart from the considerations of dilution of dextrins, free-amino nitrogen
and other nutrients, ideal honey usage levels can be quite variable. Honey's
primary contribution to beer is its characteristic aroma and flavor. Most
brewers will want to keep that flavor in the background as an aromatic
nuance complementing the other flavors in their beers. The following percentages
of honey (as percent weight of total grain bill) are suggested based on
the National Honey Board's beer research:
3-10% - A subtle honey flavor is contributed to the ale or lager.
Most commercially available honeys such as clover, alfalfa, orange
blossom, sage and mixed wildflower are very mild in aromatic flavor
intensity.
11-30% - A distinctly noticeable honey flavor note will develop.
Stronger hops flavors, caramelized or roasted malts, spices or other
ingredients should be carefully considered when formulating recipes
to balance stronger honey flavors at this higher level.
More than 30% - The flavor of the honey will likely dominate the
other flavors in the beer. The beverage should probably be considered
in a category of its own.
Flavor preference is a highly subjective consideration. The permutations
of brewing technique, various yeast strains, diverse malts, adjuncts,
hops, herbs and spices along with the many variations of honey types,
seasons and sources will keep the innovative honey homebrewer creating
new recipes for a very long time!
Want to make your own honey beer?
Additional reading (in Adobe Acrobat PDF format):
Honey in Beer - Fact Sheet
Homebrew Recipes
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need to download the Adobe Acrobat Reader to view and print PDF files.