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A BEER C

WHAT DOES CRAFT MEANS?

A craft beer is defined as one who is independent, traditional, and small.

Independent:

It does not belong to any major corporation.

Traditional:

A 100% malt beer that only uses 4 ingredients on its elaboration: malt, hop, yeast, and water.

Small:

It produces less than 5 million hectoliters per year. The production limit may vary in different parts of the world, while in Mexico this quantity was defined in a consensus made by ACERMEX.

The four ingredients

Malt

Wheat grain or germinated/toasted barley grains. The toast of the grains is what gives the beer its distinguished color.

Hop

This plant is a cannabis relative which gives the beer its sour taste and the significant smell.

Yeast

The living organism that takes care of the fermentation process of the sugar in the malt, which gives the beer its alcohol volume and a bit of a sweet taste.

Water

Very important thanks to the ph level it contains, which determines the flavor the beer may have.

The process

The craft process of our beer is divided in three steps: cooking, fermentation, and bottling.

Cooking

We select the malts for our beer, and these malts go through a windmill that breaks the grain in four pieces and the cooking begins.

Here at Cerveza Minerva, the cooking id made in 4 pots:


Macerator:

Here we combine malt and water, then we raise the temperature so the malt can release enzymes which will lower the glucose that it contains in more simple chains for a better fermentation.

Lauter:

Here we separate the liquid, must, from the residual grain so we can continue with the process.

Kettle:

In this pot we add the hop to provide the beer with its sour taste.

Whirpool:

Finally it goes through this pot where with the help of a centrifuged system, we separate the liquids from the solid and then it goes through a cooling process to give entrance for the next phase.


Fermentation

In this phase, we add the yeast, which starts to consume all the oxygen from the must and later on the sugar. This defines the volume of alcohol and how sweet the beer will be. The yeast remains working for around 7 days and then it retires so we can move on with the maturation, which can last an entire month. Later on, it gets filtrated and we add any CO2 the beer may need.

Bottling

The beer is canned or bottled up, and then pasteurized so it can be delivered in your table. Draft beer is not pasteurized.

The malts, hops, yeasts, the pots we use, the fermentation periods, the maturation times, the filters, if we add CO2, and the pasteurize may vary in styles and beer companies.

LAGERS AND ALES

NOTE: All information may vary depending on the company.

Beer is commonly divided in two large groups: Lager and Ale. The difference in these two groups is not their color or their sourness, but rather the amount of yeast each of them uses.

The Lager group uses a yeast that starts fermentation from 44.6° F to 53.6° F and the Ale’s uses a yeast that starts fermentation from 64.4° F to 71.6° F.

These temperature ranks mentioned take in consideration the basic needs that Minerva’s organism and style has.

PERIODIC TABLE OF THE DIFFERENT STYLES

According to the Brewers Association, a beer style it’s determined by its volume of alcohol, sourness, initial and final gravity, and its color.
Taking this in consideration, we come to realize that there is more than just a light or dark beer, but in reality there are more than 150 styles of beer.

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