Enzymes, Mashing, Food, Proteins, Temperature
Mashing is arguably one of the most important stages in the brewing process towards producing the desired wort.
The mashing operation dictates the final wort composition which in turn affects not only yeast performance and alcohol content, but also foam stability and overall beer flavor profile. Other processes such as filtration can also be impacted.
By mashing the brewers aim at two primary targets: achieving the ideal wort composition which fits the desired beer style and doing it economically meaning maximum yield at a minimal cost.
Sometimes it is not possible to reach both targets. Consequently, it is always a tightrope between them.
Lecture developed by
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 40years. He has a B.Sc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of Online Education and the co-founder and Brewmaster of Braxton Brewing Company.Read more