Homebrew: Make your own beer

Homebrew: Make your own beer

- Categories : Beer Actuality

If you are one of those who really love beer, why not make it yourself?

The Homebrew phenomenon has arrived to stay, taking up kitchens and garages around the world, it is an art that will hook you and now is available to everyone thanks to the All Grain Kits that include everything you need to brew at home.

Homebrew, or the production of beer at home, is a hobby that extends and surprises beer lovers, so we tell you a little more about this drink created essentially from four ingredients: malt, hops, yeast and water, and its elaboration process.

About the ingredients in beer production


The grain is malted for use in beer production, resulting in the first base ingredient, malt. Malted barley is the most common basic grain used in brewing, but wheat, oats or spelt also prevail.

The malt will be in charge of supplying the sugar that the yeasts will consume during the fermentation process and will also add colour to the beer.

There is also the possibility of using malt extract, a more processed form of the grain such as Extract Kits with great results and less processing time.


Hops are that "condiment" of beer that provides bitterness, adds flavour and/or aroma, and has antiseptic and bactereo-static properties that reduce the risk of contamination and increases its shelf life. Compared to malt, hops are added in small quantities to beer.


The yeast will be responsible for transforming the sugars of the must (the beer not yet fermented) into CO2, alcohol and other derivatives.


Water accounts for more than 90% of the volume of beer in most cases, therefore, the choice of water is essential in the production process and also a differentiating element in the production in several regions and styles.

A point to highlight in this ingredient is the importance of the PH of the water, as it will affect the greater or lesser production of sugars from the malt.

About the stages in beer production


To use the natural enzymes of cereals, the cereal is allowed to germinate by soaking it in water, dried with hot air and roasted to achieve different degrees of colour. Each malt provides different flavours and aromas, for example, caramel, coffee, chocolate, etc. A combination of base malt with special malts is used in the elaboration that together with the roast of the malts is responsible for the colour that we finally notice in the beer.


With the help of a grinder, the grain is opened without breaking the shell, in this way during the maceration the starch inside the grain can be dissolved easily and we will get the enzymes to spread freely through the filling, degrading the starch in simple sugars.


Mashing consists of mixing the water and the malt in hot water for a certain time, this action will give rise to a sweet must formed by those starches of the malt turned into sugars.


To achieve the best performance, the grain must be washed to drag the sugars retained, spraying it as a shower. If we check with a densimeter that the density of the must is low, it means that we have already taken advantage of all the sugars in the husk (the grain used).


The must (or unfermented beer) should be cooked and during boiling hops will be added to the solution to give the desired bitterness, flavour and aroma.


After cooking, the must is cooled to inoculate the yeasts without risk of damaging them.


Once the wort cools, the yeast is added and fermentation begins. Only when the beer is fully fermented will it be ready to be bottled.


Once the primary fermentation is finished and before bottling we will add sugar so that the yeast continues working; Then it is bottled and left to ferment a second time and ripen in a dark and cool place. Then there will only be ... taste our craft beer!

After this schematic review of the ingredients and the process of making craft beer, if you feel like more, do not hesitate! Experiment and try your own! With My Brewery, it is possible.

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