Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil.
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Topics in This Week’s Episode (56:12)
- Today my guest is Dr Charlie Bamforth from the University of California at Davis. Dr Bamforth is Professor of Malting and Brewing Science, and specializes in the specializes in the study of the wholesomeness of beer including beer perception, polyphenols, foam stability, oxidation and flavor stability. He has written over 20 books on brewing, and one on Soccer goal keeping.
- Charlie shares some of his new projects including recording his popular class on brewing beer.
- He explains why the boil is so important to brewing beer and the six major reasons why a good robust boil is critical for beer
- We discuss some of the chemical changes that occur during the boil
- Charlie tells us why getting rid of many volatile chemicals is important, and we discuss DMS in particular as well as covering your pot and the design of commercial boilers
- We talk about goals during the boil and how long a homebrewer should boil their beer
- Charlie shares some of his thoughts on boiler design as well as some of the new trends in boiler design
- We discuss saving energy which is the goal of many new boiler designs
- Charlie shares some of the flaws that might appear due to a poor boil as well as some of the strengths you can get in stability, clarity and flavor from a robust boil
- Charlie tells us about some of his most recent books – available on Amazon and from the ASBC
- He shares his closing thoughts
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Thanks to Mary Pellettieri for appearing on the show and also to you for listening!
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