Beer Styles: Boiling the wort - part 14

October 26, 9:30 AMBeer ExaminerCharlie Papazian

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A worthy pause. Brewmasters take great care to assure vigorous boiling of brews as they develop precursors in the kettle, determining final finesse of beer character.  Photo courtesy of World Beer Cup/Brewers Association

As you’re sipping and savoring your favorite beer, peering into the sudsy universe floating atop the surface of your brew, you’d think that boiling is a simple matter.  But it literally boils down to the fact that some of the most important beer reactions take place in the brew kettle at your local brewery.

Brewing to style is as much about the consistency of exacting techniques as it is about formulation of recipes.  Boiling is part of the process that influences your enjoyment immensely.  How?

One of the more obvious and visual reactions is the boiling of hops with unfermented malt wort.  It’s necessary, to extract the good stuff out of the hops; bitterness, flavor and aroma.   But boiling goes far beyond just boiling a hop tea.   

During the 60 to 90 minute boiling time most brewers employ, there is about a 5 to 10% reduction in the volume of the liquid.  The evaporate goes up the stack filling the air with the wonderful aroma of sweet malt and hop blossoms.  Also venting are undesirable aromas and compounds that can taint beer flavor and aroma with character most beer drinkers find undesirable.  

A vigorous boil is essential. A simmering boil produces a sub-quality brew and not very good tasting beer.  Inadequate boiling techniques often result in sweet corn and sulfur-like/vegetal character.  

Proteins are coagulated and stabilized for the subsequent ferment.  Improper boiling techniques can result in no or little head retention, hazy beer and flavor instability – not good for those who enjoy quality beer.

Photo right: high pressure/ high temperatsure steam is piped through coils to boil wort in some kettles. Photo by Charlie Papazian.

The method of heating varies with each brewery.  Care must be taken not to scorch or excessively caramelize dissolved sugars during boils. If a rich caramel character is desired sometimes brewers will boil longer.  Long boil times can condense the wort to make strong all malt brews such as barley wine ales and Doppelbocks.  These brews often have a complex caramel character due to kettle caramelization.  

Boiling kettles producing pilseners and very delicately flavored ales and other lagers require special consideration in order to successfully brew to style.

There’s a lot that goes on in a brew kettles boil dictating not only style but overall character and stability of flavor.

Next: Beer Styles: Fermentation temperature - part 15