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Alcoholic drinks from worldwide
Barley is malted, mashed in hot water so its own enzymes turn starch into sugar, then boiled with hops. Ale yeast (Saccharomyces cerevisiae) ferments the cooled wort at about 20 °C, which is warmer and faster than a lager.
| Pale ale malt4.2 kg | Milled with the roller set to 0.7 mm[thesseling2019] |
| Mash water12 L | Heated to a strike temperature of 71 °C[thesseling2019] |
| Sparge water16 L | Heated to 78 °C to rinse the grain bed[thesseling2019] |
| Bittering hops (15 % alpha acids)12 g | Added at the start of a 60-minute boil[thesseling2019] |
| Ale yeast (Saccharomyces cerevisiae)0.75 × 10⁶ cells per mL per °P | 108 billion cells for 12 L of 12 °P wort[thesseling2019] |
| Glucose for priming2.37 g per 330 mL bottle | Gives about 0.5 g CO₂ per 100 g beer[thesseling2019] |
| Starter | defined-culture (Saccharomyces cerevisiae ale yeast; historically yeast skimmed from the last batch) |
Total time across the recorded steps: 28 days – 31 days
What changes: Water soaks into the barley until the grain holds 40–45 % moisture
Output: wet grain ready to sprout.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Barley is malted, mashed in hot water so its own enzymes turn starch into sugar, then boiled with hops. Ale yeast (Saccharomyces cerevisiae) ferments the cooled wort at about 20 °C, which is warmer and faster than a lager. Made in 10 steps over 28 days – 31 days. The longest step, bottle-condition, takes 14 days (Thesseling F.A 2019) and runs at 20 °C (Thesseling F.A 2019). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 14 daysReported[thesseling2019] | Bottle-condition |
|---|---|---|
| Temperature | 20 °CReported[thesseling2019] | Bottle-condition |
| Acidity | pH 5.5Reported[bokulich2013] | Primary fermentation |
Ale is the warm, top-fermented branch of beer. Its yeast, Saccharomyces cerevisiae, works at about 20 °C and is done in about a week, and the warmth gives fruity esters. Lager uses a cold-tolerant hybrid yeast at about 10 °C in the lab recipe and then matures at 0–4 °C.
Made the same way, each with what its own sources record.
Alcoholic drinks from Goslar, then Leipzig, Germany
Gose is a sour wheat beer, like Berliner Weisse, but it is brewed with salt and coriander seed, and its sourness is less intense. The salt should be noticed, especially in the first taste, without the beer tasting salty. Historical gose was soured by spontaneous fermentation and may have been more sour than modern versions.
Boiling sanitises the wort, and alcohol, hops, low pH and CO₂ keep finished beer stable. Fusarium mould on barley can carry mycotoxins such as deoxynivalenol into beer, so malting barley is tested for it. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Fusarium on barley, whose mycotoxins such as deoxynivalenol survive brewing; Enterobacteria in cooled wort before the yeast takes over.
Every number is labelled with how it is known. How this atlas is made
Beer brewing goes back about 10,000 years, and grain for it was probably first reliably supplied between 9,500 and 6,000 BC in the Fertile Crescent, along the Nile and in China. In what is now North Rhine-Westphalia, Belgium and the Netherlands, beers flavoured with grut, a herb mixture, were replaced by hop beers from the 14th and increasingly the 15th century, because hops are cheaper and keep the beer longer. The first evidence of a bottom-fermenting yeast, the lager kind, comes from the early 16th century.
