How to improve the quality and consistency of beer?

The brewery is an environment where craftsmanship, science, and exploration are integrated. It can continuously innovate and create new products, pushing the craft brewing industry to new heights. The beer flavor is at the core of the brewery’s success, especially in an era when educated consumers choose from a saturated market.
The quality, consistency, and innovation of beer have always been the decisive factors for the successful operation of any brewery. They will inevitably promote the success of the brewery, but how should this be achieved? Next, the brewers of Micet Craft will briefly introduce you to how to improve the quality and consistency of the beer.

Start with a good brewing recipe

This sounds obvious, but doing some homework in advance can give your beer a good starting point, which is a crucial step. I will introduce some resources available to you to help you lay a solid foundation for brewing.
The design of the brewing recipe is a fascinating combination of art and science. Although some brewers use scientific methods to try to match grain percentage, gravity, color, and bitterness, this is only part of the brewing process. The other part is to understand the flavors produced by each ingredient and how these flavors interact in complex ways and establish the characteristics of the finished beer. You need to master the art and science of brewing to produce the best beer.
I find that although many winemakers work hard to study this aspect of brewing science, they sometimes ignore the research on brewing art. Just as chefs need to understand the flavors produced by simple ingredients such as butter, flour, milk, and spices, brewers also need to understand the flavors produced by each variety of grains, hops, and yeast. I hope you can take the time to analyze hops, malt, and yeast to gain insight into the ingredients and flavors produced.
Fortunately, you don’t need to start with a completely blank piece of paper. The Internet provides a wealth of information. For most styles of beer, you can find a detailed style guide, which includes color, gravity, alcohol content, bitterness, and composition guidelines.
Researching brewing recipes is another good way to develop your recipes. You can search for the style cases you need in books, magazines, websites, or online recipe databases. For now, the challenge of developing new formulas is no longer the lack of formula data, but the classification of a large number of available formulas. You can choose a formula similar to the target style and analyze each brewing recipe:

What basic grains are used for each?
Which professional malts are used?
What is the proportion of each grain?
Which hops and yeast varieties did you choose?
…

Then, you can compare them based on these contents and develop your brewing recipe, perhaps adding your brewing method. Although a complete discussion of beer ingredients, flavors, and recipe design techniques is beyond the scope of this article, it provides some inspiration for your brewing recipe design.

Consistent brewing process (measurement, quality control, repeatability)

Consistency in the brewing process is very important, especially if you want to improve the previous brewing recipe. You need to keep a good record of each brew, measure simple things like volume, gravity, and temperature, and compare different brewing batches under the same recipe.
Once you have a reliable starting brewing recipe, the next step is to brew it. The goal here is not to complete the brewing recipe in one go, but to brew and analyze it by using your best technology, and to improve it when the beer does not fully meet your requirements.
Large commercial breweries have quality control departments. They are responsible for monitoring all aspects of the brewing process, looking for subtle changes in the composition, process, or results that may affect the finished beer. Of course, these large-scale breweries will give priority to using pilot-scale beer equipment for testing before large-scale brewing, to control the risk within a controllable range.

Consistent composition

The consistent brewing process starts with consistent ingredients. For home brewers, this is a good starting point for a fork. Commercial brewers carefully evaluate the beer ingredients and record:

Are the grains fresh?
Is the grain crushed correctly?
Does the smell and taste of the grain meet expectations?
Do hops have a strange smell?
Are there signs of discoloration or dampness in the hops?
What type of yeast is used?
…

Consistent brewing process

Once you start brewing, the most important thing is to maintain the consistency of the brewing process. Every time you start brewing, try to follow the same steps in the same way to complete the brew. You can print a brewing schedule, which contains the steps to be followed and the time and amount of raw materials added each time.
When brewing, you need to take time to measure. You need to measure the volume of beer, including water volume, wort volume, volume before and after boiling, and volume entering the fermenter. Measure wort temperature and fermentation temperature over time. If you have a pH meter, you can measure the pH of the wort, the pH of the fermenter, and the pH of the finished beer. Also, you need to measure the gravity before boiling and the original gravity before entering the fermentation tank.
Recording these measurements and observations will help you analyze the brewing process. If you encounter a process problem, such as you forgot to turn off the recirculation pump at a certain time, please record it to understand its possible impact. Detailed notes can help judge and troubleshoot.
You can even compare different beer recipes to understand the consistency of your wort temperature and volume, understand the efficiency of your brewery equipment, understand your yeast performance and other brewing processes. Although this may not be more useful with the same formula, it can also help you find equipment or process problems.

Judging and identifying defects in beer

We often say that “beer judges are the best brewers” because transparency can assess and identify imbalances and defects in beer. As your brewing skills improve, you also need to constantly strive to improve your skills as a quality beer assessor. To perfect the beer recipe over time, you need to be able to identify the defects and characteristics of the beer.
The best way to improve the skills of beer judges is to sit down with an experienced beer judge and taste some beer. Most experienced brewers are familiar with the main beer styles, imbalances, and odors, and can provide you with guidance. Sit down and taste some beer with them, first judge the beer for yourself, and then compare it with an experienced judge.
There are two main defects in beer. The first is “imbalance”, which is simply a mismatch in beer flavor, carbonation, color, or other aspects. This can usually be remedied by slightly changing the formula or other changes. The second pin is the “odor”, which covers the classic peculiar smell identified on the BJCP score sheet. These are terms you should be familiar with because they are used in beer competitions to identify certain flavors and defects.

Imbalance in beer

Beer imbalance refers to certain factors in your recipe or process that make the beer “not quite right”. For example, you may have been brewing light beer, but the color of the beer is too dark. You may have a good, well-balanced beer taste, but the beer is flat and not carbonated. The advantage of this imbalance is that it is relatively easy to correct.
Recognizing and correcting flavor imbalances are more complicated. Obvious defects such as beer that is too bitter or too malt can be easily corrected. However, similar issues such as incorrect malt selection, excessive specialty malt, incorrect use of hops or yeast varieties, etc. may be difficult to identify. Although the beer may taste weak or completely wrong, it is difficult to figure out which ingredients are causing the problem. This is why what we say is important to understand each ingredient.

Off-flavors

We introduced most of the common off-flavors and treatment methods in the previous articles. You can check other articles to learn more about beer’s off-flavors. These are the terms and flavors that you should be familiar with as brewers because they are crucial to making your beer better. If you cannot identify the defects in beer, it will be difficult to improve your recipe and brewing process.

Guide to beer off-flavors: Light-struck

The most common odor in commercial beer and craft beer is the smelly “Light-struck” flavor and aroma. It can make your beer emit a strong smell (it feels like a skunk) and make it unpleasant to drink. Guide to beer off-flavors: Light-struck What is Light-struck? When light hits the beer, the ultraviolet rays interact with

Guide to beer off-flavors: Acetic acid

No matter how many times you have brewed beer in the past when you open the first bottle of a new batch, it is always exciting. Maybe the aroma of hops will be as good as expected, maybe the beer will be muddy, or the beer will taste like vinegar. Beer that tastes like vinegar

Guide to beer off-flavors: Phenolics

Beer always contains some form of phenols (phenols and polyphenols, etc.), such as tannins (directly derived from hops and malt). Although low levels of polyphenols can increase the taste of beer, high levels of polyphenols can cause dryness and astringency. When beer glasses are described as phenols, they usually refer to volatile phenols. Volatile phenols

Beer off-flavor guide: Chlorophenol

Have you ever tried a beer that smells of medicine and tastes like band-aids? If so, it is because the beer contains chlorophenol. Chlorophenol can give the beer a plastic taste, smoke, chlorine disinfectant, or band-aid taste. Next, the brewer of Micet Craft will explain the source of chlorophenol and how to reduce the content

Guide to beer off-flavors: Metallic

It is not normal for Metallic to appear in any flavored beer. If you can taste Metallic or bloody taste in beer, it is recommended not to drink this beer. Under normal circumstances, the source of iron ions is only a very small amount of iron-containing protein in grains, which will enter the beer during

Guide to beer off-flavors: Alcoholic

Some craft beer will produce excessive alcohol taste and aroma. This can vary from a slight alcoholic warmth to strong alcohol that tastes like moonshine. Next, Micet Craft will explore the root cause of the alcoholic odor. In addition, this is also the eighth article about beer’s peculiar smell. If you are interested, you can

Guide to beer off-flavors: hydrogen sulfide

The presence of hydrogen sulfide (H2S) in beer will give the beer a unique smell of rotten eggs. In some beer styles, a small amount of hydrogen sulfide will form a unique flavor in the beer. But, if beer contains more hydrogen sulfide, the beer may produce a pungent rotten egg flavor, which is not

Guide to beer off-flavors: acetaldehyde

The peculiar smell in beer has always been a headache for brewers, although some peculiar smells are characteristic in some beer styles. But acetaldehyde is a special taste, because it may cause you to have a hangover, which is very detrimental to your health. Next, Micet Craft will introduce you to acetaldehyde-related content, so that

Guide to beer off-flavors: DMS

One of the most frequently mentioned odors in beer evaluation is dimethyl sulfide (DMS). DMS is a sulfur compound that is generally thought to give beer creamed corn or cooked vegetable characteristics. Most beer brewers know very well how to reduce the risk of DMS entering the beer, such as checking the boiling time and

Guide to beer off-flavors: infection

Is my beer infected? This is a question we often receive. Next, Micet Craft will introduce the content of beer infection. This is also the fourth article in our beer off-flavors series. If you are interested, you can read other articles related to odor. We hope to help you better complete beer brewing. Guide to beer

Guide to beer off-flavors: Light-struck

Guide to beer off-flavors: Acetic acid

Guide to beer off-flavors: Phenolics

Beer off-flavor guide: Chlorophenol

Guide to beer off-flavors: Metallic

Guide to beer off-flavors: Alcoholic

Guide to beer off-flavors: hydrogen sulfide

Guide to beer off-flavors: acetaldehyde

Guide to beer off-flavors: DMS

Guide to beer off-flavors: infection

Correct your beer and then brew

It is very important to be able to brew, measure, track and taste your beer consistently. You need to determine the root cause of the odor or imbalance and correct your brewing recipe or process before brewing again.

As we said at the beginning, the brewery is an environment where craftsmanship, science, and the spirit of exploration merge together. This is a highly creative industry, and the way to stand out from other peers is to continuously improve the level of brewing and brewing technology. Micet Craft will grow up with you in the craft brewing industry, my friend!

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