Choosing the right yeast

by Deborah Mitchell

Right from the off, please when you have the opportunity to create some amazing beers at home, commercially or in your brewpub, don't just brew with the same strain of yeast all the time, we have a huge amount of brewers that are just using the same house strain for all their beers and presently too many commercial brewers are using Fermentis US 05 and I'm starting to feel that alot of beers taste the same as a result of this pattern.

Yeast selection can now be as exciting as trying a new experimental hop, so what do you want to think about when selecting a yeast? I'm not going to look at the Liquid Vs Dried Yeast debate on this blog post just selecting a new strain for fermentation.

Look at what your trying to acheive, Dry/Hoppy , Sweet/Malty , Dry/Estery, High ABV or Low ABV , you may want to combine some of these attributes and that is achievable, you many even want to experiment with mixing a few yeast varieties.

If you are wanting to mix yeast keep in mind that the critical stage in yeast is during the first three days so I'd recommended adding the different varieties at the start of the fermentation. Not to say that you can't add yeast at a different stage but to achieve maximum impact earlier is key but to increase attenuation you could add a second strain after you have achieved you flavour profile from the first yeast. You can blend two strains of yeast with different but complimentary flavours and create something unique, launching this commercially could genuinely excite craft beer drinkers

What to be considering when selecting a yeast strain?

  • Attenuation (The measure of how completely the yeast fermented the wort, the most sugar the yeast broke down the greater the attenuation)
  • Flavour Profile (Al ot of beer flavour comes from yeast mainly Esters & phenols combined with other compounds, optimise flavour by controlling the yeast growth)
  • Flocculation (The aggregation of yeast into clumps or Yeast Drop out rate - Lower beer temperatures result in a higher flocculation rate)
  • Reliability of supply (Mainly applicable to Commercial brewers)
  • Working Temperature Range (Refer to Spec sheets or experiment with split batches)

Yeast strains are usually broken into two main categories Ale & Lager, now there is a huge range of yeast available nowadys and this is fairly wide sweeping to break it into two.

Ale can be broken down further (mainly know as top fermenting)

  • Clean (allows the malt and hops to shine through)
  • Fruity (historically popular in the UK and super quick at fermenting)
  • Hybrid ( like a California Common yeast that ferments lager at ale temperature, checkout the Mangrove Jacks m54)
  • Phenolic (Think Belgian and German Weiss, high attenuation and low focculation)
  • Eccentric (Unusal flavour compounds and mainly Belgian styles)

Lager is best broken as two (Most strains are bottom fermenters and generally work slower at lower temperatures)

  • Dry
  • Full (Think malty, Munich Helles style)

Yet some breweries use the same strain for all their beers, we would encourage you not to fall into that safe trap and to get inspired and creative with the wide varieties of yeast strains available. Achieve a balance with complexity

So what to try?

Lallemand & Mangrove Jacks

Geterbrewed recommend you checkout the Lallemand yeast range & the Mangrove Jacks range. Lallemand have launched a NEIPA Yeast in dried format and we launched that recently to pro brewers, we also opened up some commercial packs and broke them down into 25g packs so you can try this yeast out, it adds a beautiful flavour profile that is like pure stone fruits, think Mango, Peach etc. We have got to work closely with the Lallemand Team and we are inspired by their ethics and drive to create a truly exciting range of products.

Mangrove Jacks have also opened up a huge variety of strains that was until recently available in Liquid Format, they now only focus on the homebrew yeast market but they are highly recommended also

Winemaking at Home - Homebrew Wine Kits

by Deborah Mitchell

How do we get you to drop the perception that homebrew wine would 'blow the head off ye' or 'it's rocket fuel' perhaps too many remember the wine making of the eighties or hedgerow wines that they tasted a grandparent making, well to be fair hedgerow wines made by my grandparents bring back fond memories, especially Ginger wine at Chirstmas time but things have changed, read on..

We have been brewing wine at home for over 10 years and have successfully been making wine that is better than shop bought at a fraction of the price, to sum it up very simply, if you buy a really cheap wine kit you will make cheap wine, if you enjoy a good quality wine then spend a little more on your homebrew wine kit, we aren't taking large sums of money, a 30 bottle wine kit that costs £50 is only £1.66 per bottle. In my opinion its better than any £15 bottle of wine you'll buy in the off sales or supermarket. We brew a wide range of wine kits ourselves and still brew some white 7 day kits

Homebrew Wine Kits have improved vastly in recent years, if you want to make wine for gifts or for a house party or event then yes its possible to make a 7 day wine kit that works out at around £1 per bottle but in all honesty its only white and rose wines in this range that you can get away with it. The 7 day red wine kits lack the body that I enjoy with a wine kit. The general observation with wine kits is that the more expensive the kit is, the more volume of concentrate you receive. Some modern wine kits come with grape skins and oak additives to provide a real depth of flavour.

Our personal favourites are made by Wine expert, the vintners reserve, world vineyard and selection international. Are you brand loyal? Well try a different range you may be pleasantly surprised, many homebrewers start with a seven day wine kit and it's a great way to learn but if you want to get excited about making great wine then please trust us and try a 30 day wine kit, for very little extra money they are well worth it!

Wine making is simple if you pay attention to three key things, buy a good quality wine making kit, we are talking around (£40) for a siphonless wine making kit which means the wine is keep well protected and follow the following three points - Ensure you SIT (1.Sterilise, 2.Information, 3.Temperature) If you start off with everything sterlile you won't get infections which will ruin your wine, if you read the instructions the whole process is simple and don't forget its critically important to ferment at a constant temperature, you can't make good wine in a garage or shed unless you have temperature control, this can be acheived with a brewbelt or heat pad but we personally brew wine in our utility room as its a steady 18 degrees in there. Large temperature fluctations are problematic, you want a constant temperature.

If your interested in making your own wine and feel apprehensive in anyway then drop us an email ( [email protected]) or call freephone 08002289433 and we will help get you started. It's in our interest to get your brewing successfully and consistently time and time again. We have helped friends, family and customers make wine for their wedding day, you want that day to be super special so the wine has to be impressive and it was and can be for you too.

Look if you like good wine, then making your own at home isn't only a rewarding hobby, it will save you alot of money and you know exactly what your wine contains, these home made wine kits aren't packed with chemicals to preserve them , they are genuinely a fantastic option.

We toured some vineyards during the summer in 2017 and learnt alot about commercial wine making and we know our range of wine kits are simple to make and have tried and tested results, we hope you'll reach out if you want a little help getting started

Fermentation Temperature Control

by Deborah Mitchell

The fermentation temperature that you ferment beer, wine or cider at is critically important. A constant temperature is the most important factor, you don't want large fluctuations in temperature, some people have poor results because they ferment in garages and sheds without a means of controlling the fermentation temperature. I say again the temperature you ferment at is critical!

So if you have to ferment beer, cider or wine at home what is the best way to control temperature?

A heat belt or heat pad is a relatively easy and inexpensive way to maintain a constant temperature, many all grain brewers build themselves a little fermentation chamber with a heat tube, these can be as simple as some insulation boards and an inkbird or ITC1000 attached to a heat tube, if you want to make lagers or ciders you may want to ferment at say 10 degrees, so you will need a cooling aspect (Fridge) to the set up also.

So how is this acheived?, its again a fairly simple process, usually the brewers use a second hand fridge and add a dual temperature controller, so you plug the fridge into the dual temperature controller and place a heat tube inside and plug it into the other plug outlet on the dual temperature control and set the temperature on the digital display.

Mangrove Jacks have designed a Dual Temperature Controller and we feel its the best solution on the market currently, it doesn't require and DIY wiring and its safe and tried and tested. It can be used with a fridge set up, heat pad or heat belt. The fridge and the heating option can be plugged into the controller at the same time allowing them to work in partnership. There is no additional wiring or probes just plug it in.

Pay attention to recommended fermentation temperatures, you will have great success if you can control what temperature you can ferment at, take a Wheat beer for example if you use a good quality wheat yeast like Munich Classic from Lallemand and you ferment it at 17 degrees it will produce beautiful banana notes, take the same yeast and ferment it at 23 degrees, it changes and becomes spicy and has more notes of clove. The ability to control temperature will hugely improve your beers, ciders and wines.

A constant temperature is critical and will make big differences in the quality of your homebrew

Brewing Sour Beers

by Cuan Saunders

A brief history of sour beers

Beer has been brewed for thousands of years and for the majority of this time has been produced using mixed culture fermentation via a complex spectrum of microflora, not just brewing yeast. Indeed, arguably, sourness (to some extent) has been an important and prevalent characteristic of beer throughout history. It is only in the last 500-600 years that hops have been used as the widespread and dominating flavouring of beer, with their bacteriostatic properties inhibiting the presence and activity of some bacteria in particular. In more recent history, the pioneering work of scientists such as Pasteur and Hansen saw the development of sterile culturing techniques and the isolation and purification of single cell cultures. This, coupled with technological developments in the mid-late Victorian period, saw a move away from mixed cultures and the rise of pure culture fermentations and greater homogeneity in beer which still dominates the global landscape (bearing in mind that lager/pilsner production accounts for 90%+ of world beer production).

However, pockets of unique and iconic beers using mixed microflora remained in Europe. Sour beer is certainly nothing new. We would perhaps associate sour beers chiefly with Belgium with styles such as Lambic, Flanders Red, Gose etc but so to could sour beers be found in Germany (Berliner Weisse) and the UK (Oak aged ales). Fast forward to modern day and we are now seeing an explosion in the popularity of sours, nothing short of a renaissance. This, like most phenomenon in the modern craft beer movement, is being fueled and influenced by the US. In the 1990s beer imports saw an influx of Belgian beers into the US which had a profound effect on brewers and consumers alike. 2002 saw the first time sours were entered as a standalone category at the great American Beer Festival (with only a handful of entries) but since then great expansion and popularity in sour beers now sees hundreds of entries. The diversity in sour styles, flavours and creativity is now going global and having been influenced by iconic European styles and techniques modern brewers worldwide are taking sours to exciting new places which is being reflected in demand for these beers.

Key microorganisms


Lactobacillus can largely be considered the primary souring bacteria and has a diverse range of subspecies (see R&D trials later in the article). Lactobacillus is at the heart and the dominating characteristic of sour beers such as Berliner Weisse and Gose but is also used as part of mixed fermentation in many sour styles. Lactobacillus produces lactic acid very rapidly, imparting a soft and tangy flavor. Temperature sensitivity is crucial for performance and this does vary by subspecies, 30-49°C being a common temperature range for Lactobacillus activity. They are typically very sensitive to hops (though again this is species dependent) and as little as c.8 IBU can inhibit growth and activity. Lactobacillus can be categorised as hetrofermentative (producing lactic acid and other byproducts such as CO2 and Ethanol) and homofermentative strains which produce lactic acid alone.


Pediocococcus is also a common souring bacteria but by contrast to lactobacillus is much slower (potentially taking months to reach lower pH levels) which may influence the technique selected to sour. Although slower in activity it is more resistant to hops as well as acids and thus can achieve pH levels of 3.0 and lower (Lactobacillus typically achieving 3.2-3.5 pH). The result being that Pedicoccus produces a much harsher and sharper taste as compared to Lactobacillus. Most species will produce diacetyl to varying concentrations, which is largely considered a negative by many brewers and in the right conditions can produce exopolysaccharides resulting in “sick” or “ropey” beer.


Brettanomyces, wild yeast and not bacteria, is often used to ferment sour beers. Unlike common brewing yeasts (S.Cerevisiae and S.Pastorianus) Brettanomyces can utilize a broad range of sugars including dextrin material but is typically slower. A common misconception of Brettanomyces is that it contributes to acidity similar to bacteria. It does not on its own but is often used alongside bacteria. Depending on the subspecies Brettanomyces can produce a diverse range of esters, phenols and other compounds resulting in flavours that lend themselves well to sour beer styles. For example, B.Bruxellenis tends to produce more earthy, woody and musty notes versus fruity, pineapple esters that would be associated with B.Claussenii.

Sources of Lactic Acid producing bacteria

In searching for preferable bacteria used for sour beer production brewers turn to many sources to achieve desired results. Some of the most common include:

Laboratory – Commercially available strains via laboratories are becoming increasingly available either as a pure or mixed culture (more common).

Bottle Cultures – Brewers and microbiologists harvest cultures found in the sediment/dregs of unpasteurized sour beers and then grow these cultures up. These would typically be mixed and often complex cultures.

Nature – Exposing wort or beer to atmosphere and allowing naturally present bacteria and wild yeasts to sour. A traditional technique especially favored in Belgium.

Yoghurt – A range of dairy products including yoghurt are fermented with Lactobacillus and adding yoghurt containing a spectrum to wort of beer has been used in sour beer production.

Un-mashed grains – Lactobacillus is often present on the grains/cereals used in brewing and the addition of crushed and un-mashed grains in the brew house can be used as a technique for souring.

Techniques for souring

  • Mash Souring
    • Liquor, grain adjustment
    • Bacteria from grain or inoculated
    • 2 – 3 days
  • Kettle Souring
    • Wort innoculated with LAB
    • 2 -3 days
  • Co-fermentation
    • Mixed sacc, LAB & Brett
    • Typical fermentation time
  • Barrel/Foeder/spontaneous ageing
    • Often in wood (or Keolschip)
    • Mixed spectrum of microflora
    • Greater complexity

Typical/example kettle sour process

- Mash
- Lauter
- Bring to the boil / heat to pasteurize
- Cool to pitching temp 110 - 118F (43-48C)
- Pitch lactobacillus
- CO2 purge - 2hours at 3 psi
- Acidification
- Boil and kill lactobacillus

Lallemand Research


With the increased consumption of sour beers (containing lactic acid) comes a demand to be able to produce such beers in a convenient and controlled way such as using dried bacteria in pitchable sizes. Based on encouraging results with a L. plantarum strain it was decided to evaluate a wider range of available dried lactic acid bacteria. The target is to achieve pH 3.5 or lower within 48 hours of fermentation with high lactic acid and low acetic acid concentrations. Here we test several lactic acid bacteria strains. L. plantarum was included as a control because it was the best performer in previous trials.

Sour beers are becoming more popular in the market today and brewers looking for an easy way to produce this beer style without propagating and maintaining their own lactic acid bacteria cultures. Using dried bacteria cultures in pitchable sizes would be a convenient solution. 6 lactic acid bacteria strains were fermented in 12 % unhoped malt extract at four different temperatures. L helveticus and L. acidophilus showed the highest activity at 40 ºC, which resulted in the highest lactic acid concentration. The highest acetic acid concentrations were produced at 20 ºC and in general decreased with increasing fermentation temperatures. L helveticus and L. acidophilus seem suitable candidates for sour beer production. L. delbrueckii might be an interesting addition to the portfolio of lactic acid bacteria for sour beer production because it produced some interesting fruity notes.

Materials and Methods


  1. plantarum
  2. delbrueckii
  3. delbrueckii
  4. helveticus
  5. plantarum
  6. brevis
  7. acidophilus


Beer fermentations with the samples were performed at 4 different temperatures (20 ºC, 30 ºC, 40 ºC and 50 ºC in 500ml media bottles. The wort was prepared from malt extract to 12° Plato and transferred into sterile bottles. Bacteria were rehydrated at room temperature for 15 minutes and pitched at 1g/hl except for L. plantarum (strain A) which was pitched at 10 g/hl as recommended. Daily measurements of gravity and pH were taken over the course of the fermentation.

Samples were taken at the end of each fermentation and analyzed for lactic acid, acetic acid and glycerol. The analysis was performed by HPLC with a column Jolie Waters Ic-Pak Ion-exclusion 50A 7um 7.8X150mm


Both Lactobacillus plantarum strains showed the highest activity at 20 ºC and 30 ºC resulting in the fastest pH drop and lowest pH after 3 days fermentation. At 30 ºC and 40 ºC all strains reached the target pH of 3.5 within 2 days with the exemption of L. brevis strain (30 ºC & 40 ºC) and L. delbrueckii (30 ºC). L. helveticus and L. acidophilus showed the highest activity at 40 ºC and were still active at 50 ºC whereas all other strains were almost inactive at that temperature (graphs 1 – 4).

HPLC results indicate that the highest lactic acid concentrations were produced at 40 ºC by L. helveticus followed by L. acidophilus. At 30 ºC all strains produced similar high concentrations of lactic acid. L brevis is the most sensitive strain to higher fermentation temperatures producing the highest concentration at 20 ºC (graph 5). The highest acetic acid concentrations were produced at 20 ºC and in general decreased with increasing fermentation temperatures (graph 6). The highest glycerol concentrations were measured at 30 ºC produced by L. plantarum and L helveticus (graph 7).

The fermentations were tasted after 3 days by a tasting panel. In general the fermentations with L helveticus and L. acidophilus were described as having the most intense sour taste and smell. L. delbrueckii produced some interesting fruity notes. One of the two bottles of L helveticus at 30 ºC produced a biofilm and smelled like “sweaty socks” and had a roasted aftertaste.

Graph 1

Graph 2

Graph 3

Graph 4

Graph 5

Graph 6

Graph 7

Sensory summary of fermentations


The production of sour beers is fast becoming increasingly prevalent and the requirement for reliable and consistent techniques and desirable flavor profile is highly relevant. The diversity in Lactobacillus sub species is evident in terms of performance, temperature sensitivity and optimal conditions. By identifying, characterizing and understanding how these subspecies work and moreover what techniques for souring they are best suited for continuing research and development of easy to handle high performance bacteria cultures can be of benefit to brewers producing sour beers. A number of strains available in the Lallemand culture collection and produced in freeze dried form appear to be ideal candidates for application in brewing.

The first product created as a result of the research

Lallemand Brewing recently introduced the first product of the WildBrew product line, they have a range of these exciting products in the pipeline, check out WildBrew Sour Pitch, a ready-to-use dried bacteria, a strain of Lactobacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles, including Gose, Lambic and Berliner Weisse. WildBrew Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Article written by our friend

Robert Percival

Regional Sales Manager - Europe
Certified Doemens Beer Sommelier

Lallemand Brewing

Homebrew Beer Kits

by Deborah Mitchell

We started selling homebrew beer kits five years ago in a commercial way, prior to that we had been homebrewers for a longtime, we've shared the success of brewing with the frustrations of brewing. We now want to use that experience to help others make the best beer they possibly can

We have to say that in recent years there has been significant changes in the home brew beer kit market. That makes me question the existence of the cheap substandard kits that had previously been in the market place, have they served their purpose and furthermore are they actually damaging the current homebrew market? I am starting to think so, you see we want home brewers to consistently brew better beer, we want your beer to excite and reward your efforts, at the end of the day if you brew successfully you'll do it time and time again and tell your friends if you have a nightmare well we all know you wont make it again, too many home brew shops are focusing on the sale and not on the education

Let's look at homebrew beer brewing and see whats right for you...

Modern day home brewers are spoilt for choice, you can now enter the market at any level and brew with success, even the modern beer kit pouches allow you to make rehydrated extract kits with success, there is three levels you can enter the beer making world at;

1. Beer Kits (Isomerised hopped liquid malt extract is rehydrated by you the homebrewer in a fermenter at home and yeast added and it ferments out in a plastic fermenter) You then transfer to a bottle or keg for secondary fermentation/ carbonating.

2. Extract Beer Kits (includes steeping grains) Again this process includes liquid malt extract but you usually have some steeping grains which replicate the mashing process in all grain brewing, it adds a fresher taste to the beer and as you boil and add your own hop pellets you get a feel that you are alot more hands on. This process requires slightly more equipment than a basic beer kit but does produce a better beer in all fairness

3. All Grain Brewing This is the way you should aim to be brewing beer, you are using four key ingredients Water, Malt, Hops & Yeast. You Mash (Steep in hot water) the grains to convert the starches in the grain into fermentable sugars (wort), sparge to rinse the grains of all the residual sugar and You then boil the wort and add hops at different stages to create your hop bitterness and hop flavours. The wort is cooled and then put into the fermenter and yeast added.

Thats a crash course on the three options open to you, today i'm going to focus on the simpliest way at level one, BEER KITS

Geterbrewed took the decision recently to discontinue a wide variety of homebrew beer kits, we felt they just weren't of a high enough standard and were actually damaging the hobby of brewing at home, we have choose to focus on a narrower range that we know are tried and tested and of a standard that will make your brewing very rewarding.

When I started this business I wanted to offer a customised service that allowed people to design their own beer kits and recently we have been able to do that with our customised beer kit and then we followed it up with our customised grain kit for all grain brewers. Now we could have bought cheap liquid malt in bulk and made our own kits up like other retailers have tried and failed at but instead we sourced the finest liquid malt pouches we could and trialled all different ways of introducing the hop bitterness, we are very pleased to be the only homebrew shop that can allow you to select the bitterness of your homebrew beer kit to the closest 10 IBUS (International Bittering Units - thats how we measure the level of bitterness in beer). You then add a element of real brewing as we have innovative hop tea bag technology, what that means is we seal hop pellets in a nylon hop bag that can be added to your fermenter to give real hop flavour and aroma. This hop tea bag adds an aroma which prior to now wasn't experienced in a beer kit. You can choose from a range of brewers yeast that make a massive impact to the flavour of the beer plus we have a range of additional flavour additives that can be added to achieve a beer perfect to your taste, we can help you clone your favourite beer with this service also

Check it out here;

TOP TIP - Look no matter what beer you brew remember to SIT (Sterilise, Information, Temperature) If you have everything clean and you read the instructions and monitor a steady fermentation temperature you'll brew successfully.

The other beer kits we have in our range are from UK Manufacturers, we don't believe in shipping the likes of Coopers Beer Kits from Australia to the UK, to be honest that journey cant be good for the ingredients and they use the same generic yeast in every beer kit and quite frankly their is alot better out there.

Look at the likes of Mangrove Jacks they are storming the beer kit market with their new offering of beer kits, they actually aim for the craft beer lover they are creating styles like Berliner Sours and Barrel aged beer kits offering not to mention an amazing limited edition range of the likes of Simcoe Single Hop and Grapefruit IPA, they have hop pellets and brewers yeast strains, finally a beer kit manufacturer who isn't afraid to take a chance.

The classics are still there if you like a traditional real ale beer kit then there is commercial ales replicated in a beer kit format from Woodfordes & St Peters, these kits are consistent sellers and have helped many a home brewer start their brewing journey, a ruby red ale from St Peters in a really popular seller in our bricks and mortar shop as is the Woodfordes Wherry Ale Kit but the remainder of the muntons beer kit range is now dated and screaming for a revamp so we have removed them, we hope they move with the times.

Homebrew wholesalers in the UK have created some ranges on their own and Ritchies created the Festival World Range, it is a range of really solid popular worldwide craftbeers, they product a great quality beer kit and many have ranges of brewing yeast and hop pellets to really lift the flavour profile. Hambleton Bard have also replicated their own range of beer kits in the form of Bulldog Brews, with DIPA's and the like in the offering.

If you are genuinely wanting to try it and you have no experience, drop us an email ([email protected]) we will be happy to help give you advise plus sometimes a call to reassure you is all it takes to give a little confidence so we can have a quick chat on the telephone if that helps.

Basic Starter Homebrew Beer Equipment is very cheap and usually as you take the step to the next stage you can continue to use that equipment as you add to your collection.

Brew the best beer you can don't be fooled by a super cheap beer kit as it will destroy your opinion of a very rewarding hobby. Make better beer and stay excited about the beers you brew, ever hear the phase 'its got that homebrew twang' well I have and its those bulk bought liquid malt tins and cheap beer kits that create this taste. Geterbrewed are passionate about the quality we want you to be excited about the beers you make so you will share and tell your friends and family and continue to brew with us

Lallemand Dried Yeast: Why use it, When to use it and how to use yeast

by Deborah Mitchell


I’ve come across questions that seemed to plague brewers time and again. What are the benefits of dry yeast over liquid yeast? When is dry yeast a better choice than liquid? What are some things to consider when using dry yeast? In the next few paragraphs I’ll attempt to break some answers down for these questions and a few others.


Using liquid yeasts has its perks. First and foremost, the wide range of options to choose from. The available variety, all the wide offering of yeast strains listed out end up being a gift for every brewers’ creativity, a loaded palette of possible flavors and historical yeasts for those attempting to mimic or model after coveted beers the world over. On the other hand, dry yeast, due to the restrictions posed by the drying process, offers brewers a smaller variety of yeast strains. However, I think that the other benefits associated with using dry yeast make up for this smaller selection.

Dry yeast can create beautiful beer, and the options increase year after year. There are some really wonderful benefits to using dry yeast, and I will give you some of my top reasons below.

The obvious question is, then, what is so great about dry yeast? When asked, most people would reply “cost”. And this is true for a number of reasons. First, when thinking about the price you pay per cell by taking in consideration the total cell count you get in a package of dry yeast in comparison to liquid. Most of our Ale yeasts consist of a guaranteed minimum 5 x 109 cells/g. When you compare this to the average cells/ml of liquid yeast (1.2 x 109) that means you are receiving almost 4 times as many yeast cells in dry compared to liquid. If rehydrated and treated properly, this can result in some significant savings. Dry yeast producers ensure the yeast has necessary amounts of trehalose (stress protector) available to survive the rehydration process. On average, the cost for the brewer is lower for dry yeast and you get more viable cells.

When using dry yeast, there is no need to make a starter. That means your yeast is ready to go within a few minutes of rehydration, and you do not need to prepare the yeast over days in any other way. I have received questions about difficulty of rehydration before and I can assure you that rehydration of dry yeast is not only easier but it also carries less risk of contamination than making a starter due purely to exposure and contact time out of packaging and fermenter. Rehydration is simple, and you can follow our suggested steps here:

Furthermore, shipping costs must also be taken in consideration, since shipping is expensive. For example, costs of shipping liquid yeast in the US can often be the same or even more than those of the yeast itself. On the contrary, shipping dry yeast is far less expensive, and these cost savings are always transferred to brewers. Geterbrewed ship yeast from America from Wyeast & Whitelabs and we know the expense involved in this is very significant

But cost reduction is not the only positive element of dry yeast. Convenience is certainly an excellent additional perk. Take oxygenation as an example: simply put, it is not necessary to oxygenate/aerate wort upon first pitch of Lallemand Brewing yeast. We have already taken that step for you during the propagation and production of our yeasts, ensuring that each cell has the proper amount of sterols and lipids needed for healthy fermentation. The convenience of taking the oxygenation step out of your brewing process is helpful for 2 reasons: 1) it will save you money on oxygen; and 2) it will simplify your production process. Additionally, since you will have fewer cell divisions (and new cells created) due to skipping a respiration phase, the amount of nutrients and trace minerals (essential for healthy fermentation) present in the initial wort will not be shared with times as with liquid, making for consistent fermentation and guarantee that your cells have what they need to do their job properly. When repitching Lallemand yeasts, please oxygenate the wort as you would for any liquid yeast.

Thanks to this convenience element and due to the longer shelf life of dry yeast (often ranging from 2-4 years from package date), it can be easily ordered in advance and stored in a cooler, leaving it there, readily available, and waiting for brewers to use.

When considering stress protectors, the availability of trehalose in Lallemand’s dry brewing yeast is particularly helpful when attempting to ferment beer in stressful conditions. Among other factors, stressful conditions can include low pH, limited availability of nutrients, high gravity, and temperature; all these can (and certainly will) appear as brewers continue to push the limits of style. So next time you are kettle souring or making that high gravity stout consider a robust dry yeast for your fermentation.

I would love to also take this opportunity to provide some answers to common questions we receive about our products:


Yes. Once rehydrated, you can use dry yeast just as you would liquid yeast. As long as you keep the yeast clean and healthy it can be reused just as you would for any other yeast; it is, after all, the same living organism. However, with any yeast (liquid or dry), if repitching yeast is the way you’ve chosen to go it is important to provide it with the necessary nutrients for healthy fermentation .


It's important to understand that there are multiple variables when working with brewing yeast. When switching yeasts it would be advisable to try keeping all other variables the same: mashing and fermentation temperatures, pH, inoculation rate, and wort composition are just a few variables to try and keep in mind. This way you will be able to notice the changes in fermentation kinetics and flavor differences when switching yeasts. Once you do this you will be able to adjust the other variables as necessary so as to achieve the exact flavors you are looking for.


Our suggestions include:

· Keep everything sterile when working with yeast; this is the most important tip for proper yeast management.

· Minimize the time yeast is in contact with non-sterile environments, and limit contact with air/oxygen when pitching.

· Do your research on proper inoculation rates for the style you are attempting to make.

· Have a proper understanding of how each variable can affect the final flavor in your desired beer style:

o Just a few degrees changes in in temperature can create an entirely different flavor profile. This versatility is precisely the beauty of dry yeast; one single strain can be manipulated by a skilled brewer to achieve a large variety of beer styles and flavors.

o Factors, such as low pH or high gravity, can stress yeast and contribute to unwanted esters and phenolic flavors.

So our suggestion is a simple one: keep things as clean as possible and experiment with each variable to work to get the flavors you desire. Also, if making a high gravity beer it's important to ensure the yeast has the essential nutrients that it needs for a healthy fermentation. Also, when in doubt, reach out to your technical representative! This is why we are here; it is our job and our passion to help you achieve your fermentation goals.


Supported by long-standing industry experience, an extensive support network, and strong technical expertise, Lallemand Brewing is perfectly positioned to help breweries achieve their most ambitious growth and quality goals by offering products, services, and education suited to fit your brewery’s needs, regardless of size. I hope this has provided you some insight into the world of dry yeast and answered any why, when or how you may have had regarding our products. Again, please do not hesitate to reach out with any questions you may have at [email protected] . You can check out our full selection of dry brewing yeasts and bacteria, along with many other brewing related products services and educational offerings online at .

Cheers to great beer,

Caroline Parnin Smith

East Coast Technical Manager, USA

Malt Harvest 2017

by Deborah Mitchell

Malt Harvest summary 2017

Lower Yield on total crop and higher nitrogen levels, do not dis pair as Crisp have taken the lead and ensured premium quality is available for Craft customers

Not the best news for next years Malt prices but the solution to the quality means the best option is available for Craft Brewers in Ireland with Crisp Malt

So we like to keep our customers informed about the products we supply, Geterbrewed put alot of effort into working with the best suppliers and that involves getting to know the supply chain. So we trace our malt right from the Red Tractor Scheme through to the every stage data collecting from entering the maltings which then translates to Batch analysis of each individual sack of malt. Every Sack now has a QR Code which has full traceability and scientific analysis, this date is essential for professional brewers wanting to achieve an industry accredited scheme like SALSA or BRC.

Genuine traceability is very important, I say genuine as we have local suppliers who are saying they have traceability from the field but in fact they don't, some even ship Irish malt to the UK to be malted with other varieties and claim that it is Irish malt, that is misleading at best, it then brings up the question of what exactly you are receiving? If the price is too good to be true then I'd want to see genuine traceability, technical brewing data shows these options, well for what they are....We let the malt do the talking and trials in Ireland to date have shown higher effciencies, better aroma and flavour.

UK Malt harvest was average at best. The UK mainland usually projects a surplus of 800,000 tonnes malting grade spring of barley. That entire surplus crop (which usually goes for export) has been wiped out due to 2 factors; too high nitrogen and pre-germination of the crop. These facets were largely weather driven where we experienced a very dry spring overall (well below the 30 year average) and a wet harvest. The dry spring had the rest of lower yields so the nitrogen was diluted over a smaller tonnage and the wet harvest meant the grains were physically sprouting before they could be harvested.

The supply side pressure has resulted in a £25 premium on farm which translates into a £35 premium in malt. Maltsters and farmers work together to ensure everyone gets a fair price in the market.

In Ireland the market is controlled by Boortmalt. 70% of the malting barley purchased goes to Guinness so Boort are able to suppress the price through an effective monopoly. (Hence the protests this week outside Guinness....) So farmers are not getting a great deal in Ireland.

Crisp Malt is who we officially represent in Ireland and they have worked with the same farms for decades, some even, have supplied the company for generations.

Norfolk is an especially good area for growing barley so we work with Norfolk farmers to grow the best barely.

This years spring barley (propino, concerto, odyssey) in the UK are all up in nitrogen.

Therefore Crisp have made the decision to supply winter barley (flagon) to craft bag customers which is lower in nitrogen than the springs and so this will be much easier to process. Think; increases finings, increased lauter times, shelf stability issues, haze issues with spring barley.

So, if you’re Malt buying this year watch for;

- Nitrogen levels

- Extract

- Crush

Crisp have selected the right barley grade to make it work in small breweries (600 craft customers in the UK). Crisp and Geterbrewed work together to ensure crush consistency for optimised run off and efficiency. If your brewery needs technical support we have qualified brewers to assist with this, we aren't just interested in the sale we provide the support you need and most importantly genuine traceability. We will be publishing some more reports in relation to this in the coming weeks

Starting a Microbrewery in Ireland

by Deborah Mitchell
Starting a Microbrewery in Ireland

Geterbrewed have successfully established themselves as a one stop Microbrewery shop, from the installation of the equipment to the ongoing access of the finest ingredients, including malt, hops, yeast, finings and clarification products. We have installed both Speidel Braumeister Microbreweries and Brewiks Microbreweries in Ireland.

We proudly distribute for Brewiks & Speidel and as we have our own Microbrewery and first hand experience of what it takes to start a brewery in Ireland, we have a wealth of knowledge that means we can advise you correctly on the set up costs and how to make your brewery a success. We have qualified brewers that have degrees in brewing and distilling and consultants that we can use to provide help with everything that is required.

Geterbrewed can save you a lot of time as we have researched the brewing industry in Ireland and can effectively advise on what the best option is for you, we assist with site visits and the installation process, we have plug and brew options that make the start-up very easy. With the talented team we have working with us full time we can provide a first class service, the follow up service we offer is what makes us successful, speak to the brewers we have helped previously, we go above and beyond for our microbrewery customers

Points to Consider before you start a brewery?

· Size of brewery

· Licensing laws & what applications are required

· Locating Premises & ensuring it is suitable for planning permission and Health & Safety

· Planning the site – Size, Power, Drainage

· Recipe development & Ingredients

· Water treatment – this is critically important in making the best beers

· Packaging – bottling & kegging

· Regulating fermentation temperatures

· Distribution & route to market

· Training for the brewers, staff required

· Financing the brewery, is it via Loans, Grants or Investors

Geterbrewed will guide and support you through the whole process if you are working with us for you Microbrewery project

What size of brewery are you considering? We highlight 4 options
1. Brewpub - 200 Litre system brewing beer for sale on the premises
2. Microbrewery - 500 Litre System for distributing beer via trade to both on and off sale in your locality
3. Microbrewery – A 10HL or 20 HL system for professional medium scale distribution, for distributing throughout the country and looking at export opportunities for future growth
4. Contract Brewing – Have another brewery make your beer, this can be an initial option with the aim of leading to owning your own brewery

The dream of running your own brewery has to be backed up with a business plan that sets out your aims from the start, so we suggest you choose your model and plan to make that a success, you can of course use your revenue to grow the business and brewery as funds become available. Output can be greatly increased with the addition of extra fermentation space in the interim as you plan to invest in the next step up. We can work within your budgets and have contacts for sourcing second hand brewing equipment to compliment your package

Option 1 – A brewpub or restaurant producing their own beer.

There is a lot of benefits to this system, you can have the flexibility to brew lots of different styles of beers in small quantities and excite the beer drinkers with new recipes regularly. New recipes on this scale can be very affordable. Geterbrewed can help with recipe development and have a bank of award winning recipes that they can adapt and share to suit your needs. The brewpub option works well as the profit margins are high, the beer is brewed on site and sold usually via draft taps that means packaging and transport costs are at a minimum. We can assist with a kegging option that allows you to brew and ferment the beer on site and then carbonate and keg in small batches.

200 Litre Brew systems mean that the fermenters are small and will need temperature regulation for the fermenters, meaning that it is most likely going to need a system to maintain the heat at a steady fermentation temperature. Geterbrewed have innovative ways of maintaining this heat and can set this up at minimal costs.

Anyone can learn how to use a system of this size and Geterbrewed provide full training on the equipment purchased from them and will attend on the first brewday to ensure you are confident in the use of the system.

Licensing for starting a small brewpub is fairly straight forward, there is some bureaucracy with the paperwork that needs completed but we have experience with how to complete this in a hassle free manner.

Packaging options for very small scale bottling options have been made by our in house engineer, we can now make affordable 5 head fillers that allow you to bottle beer for small scale packaging.

Geterbrewed recommend cold conditioning combined with a fining regime to ensure you are producing consistently impressive beers with a brewery of this size, we can provide help with the cooling system at a low cost and have fining and clarification products in stock

Brewpub Location & Foot fall is critical to success and well best succeed with ease in an already established bar

Option 2 – 500 Litre Microbrewery system

Again perfect for a brewpub or restaurant producing their own beer but the size also allows you to look at selling the beer to trade and even export if pushing the output hard with shift working brewers.

This size of system can be worked very efficiently to produce large volumes of beer, we have used a 500 litre stystem in the past ourselves and worked a double brewday to produce in excess of 1000 litres of beer per day, we actually used the Brewiks 500 litre system to produce 1300 litres per day five days per week, which meant we could comfortably produce 6500 litres of beer per week totaling a huge 338000 litres per year. This is fairly labour intensive to work the system this hard but it is acheiveable.

This size of system lends itself very well to running a range of special beers for periodical release to excite and deliver a new beer to your on and off trade customers

Fermentation tanks are the key point to hard much you can push this system, you can order larger fermenters that will allow you to double brew into them increasing output.

With the experience of using this size of system effectively ourselves we have been able to grow output which has allowed us to use the revenue to help pay for the next size of system.

Geterbrewed recommend you buy pressurized fermenters with this size of system, you can then produce carbonated beer on site which can have a bottling and kegging option added, we have designed a range of addition bottle filling and keg filling attachments that can add value to the pressurized tanks

Option 3 – a 10HL or 20HL Brewhouse for professional medium scale distribution

These size of breweries make it possible to produce some serious volumes of beer.

Geterbrewed just recently ordered a show model 10HL system for their showroom in County Antrim, Northern Ireland.

A larger system can mean less staff and of course less wages meaning you can produce more beer in a single brewday and use your own personal time more effectively to grow sales, complete paperwork /invoices etc

Economies come with scale in terms of production costs but be aware that a large scale brewery will require you to have to have a route to market for a large amount of beer. In Ireland there is problems with tap ties and getting draft launched successfully is extremely difficult due to publicans & restaurants taking payments in exchange for exclusive draft agreements. That means you will need to carefully consider your route to market, export will most likely be required to achieve the volumes you need to make it profitable

Geterbrewed have 10HL & 20HL options from Brewiks, the Brewiks company has been making brewing equipment for 27 years, the new generation have been very clever and have designed a highlt effectient brewhouse with innovative technology and industry leading diagnostics. We recommend you join us for a brewday and you will get a feel for the quality of the equipment. We recommend you get the right equipment first time, there is steel fabricators out there that will make a system that is dangerous or problematic due to design flaws as they have tried to copy other breweries without having any formal brewing knowledge. We work with Brewiks as they have the knowledge and experience and lead the way with this size of system.

A Brewiks Microbrewery will draw customers to your location as it is visually pleasing & a beautifully simple machine to operate. Brewiks has upgradeability so in effect you have left open the ability to expand right from the very start.

Option 4 – Contract brewing In Ireland

Lots of breweries offer this service, we have the luxury of multiple size brewing systems at our showroom and brewery and we have contract brewed for Hotels, Restaurants and start up Microbreweries, we even brew one of specials for a range of bars. This leaves you time to focus on sales & marketing of your brand, the key selling point of this way of starting a brewery is that you don’t have to worry about the production or consistency of the quality of the beer. Obviously the brewery making the beer makes a margin but for the unexperienced brewer it may be a good place to start, make sure you highlight from the start it’s a contract brand and show the production trial, craft beer drinkers don’t like to be fooled with false marketing.

At the time of writing this (October 2017), Ireland has 90 breweries in total, 62 Breweries operating and producing beer and 28 contract brands. Northern Ireland has 32 Breweries, 6 of which are contract brand. Only two thirds of these breweries export in small volumes with 3 major breweries making up the majority of export at a rate of about four fifths.

So if we compare this to countries who are further developed craft beer countries it is clear there is still space for many more additional breweries. With the current output share of 3.4% of beer consumption being craft beer, the major challenge appears to me to be production capacity to allow this to increase in Ireland.

The size of startup Microbreweries in Ireland in recent years has consistently been on the increase, further strong growth is expected and predictions of many new microbreweries are still to come. To match share of beer consumption of the likes of America which currently sits at five times that of Ireland you can have confidence that now is a good time to invest and start a microbrewery.

With the recent developments in the Summer of 2017 in licensing and the ability for Irish breweries to now sell their own beer from the brewery it is predicted that this will grow sales further, unfortunately Northern Ireland may take a little longer as they have no sitting government in Stormont.

To conclude it’s an excellent time to start a Microbrewery in Ireland in my opinion but I do personally feel it’s either a brewpub or large scale brewery that are required, my experience is that these are the most profitable and successful. We love to share our knowledge about starting a microbrewery as we are passionate about making a difference in this industry so feel free to contact us for a chat and some help and support, we’d love to work with you on a Microbrewery Project in Ireland.

Brewiks Microbrewery Equipment

· Knowledge & Expertise – the company have been making brewing equipment for the last 27 years

· Extreme Brewing – ability to brew high gravity beers, cereal mashing, Decoction and basically can make any kind of beer you can think of

· Plug & Brew – the smaller 200, 200 & 500 litre system are simply plug and brew

· Designed by brewers

· Minimal Space required plus the smaller systems come on wheels

· Touchscreen Controls

· Highly Efficient & Highly Satisfied Customer Database

· Patented Mixing System which can also adapt to become a keg cleaner

· Impressive Heating System plus Heat Recuperation – perfect for double brewdays

· Easily Cleaned & simple to use

· Hand Made by skilled Slovenian workforce

· Guaranteed – excellent aftercare

· No Moving Parts to break – only the pump which has been designed to be removeable

· Combined Lauter Tun & Whirlpool – mist/fog sparging from a built in heat exchanger, perfect size grain bed, whirlpools correctly producing good clarity wort

· Built in Counter Flow Chiller – real time cooling built into the Brewiks

Speidel Braumeister Microbrewery Equipment

· Well known German manufacturer of brewing equipment

· Principles are nearly identical for all sizes of braumeister

· 5 sizes available – 10, 20, 50, 200, 500

· Everything takes place in one cauldron – Mashing, Lauetring, Boiling, Hop Boiling, Whirlpooling

· Mobile & Easy to Move

· Patented Technology

· Tried & Tested Compact Brewing unit

· Minimal Space Required

· Ideal for Restaurants

· Touch Screen Control Panel

Crisp Malt Craft Brewing Recommendations from Colin Johnston

by Deborah Mitchell
Crisp Malt

With the waning of the long summer days and the start of the morning dews, the past few weeks have seen farmers bringing in the harvest much as they for hundreds of years. While the technology has changed the fundamentals have not and this is true also for Crisp Malt. We started back in 1870 in Norfolk, the Crisp family recognising that the area was especially well suited to site a maltings due to the abundance of some of the highest quality malting barley in the world. We’ve been working with local farmers to bring in that harvest every year since. The combine harvesters have got bigger and so to the silos, but the relationships remain the same. We work with some 270 farmers to ensure the barley is cut, dried and stored onsite at our Ryburgh malting’s in a swift manner to lock in the very best quality barley for the malt we produce.

In a month or 2, once the barley has woken from its deep sleep, known as dormancy, we will clean it, steep, germinate and kiln it to produce a range of malts suited to our 500 small brewery customers up and down the UK and Ireland. Some of our Maris Otter barley will move across our no. 19 floor maltings, one of the last surviving traditional maltings in the UK and the only one in Norfolk to survive the bombing runs of WWII. Nothing more that the maltsers touch and feel of the grain and a few temperature probes will determine the quality of this malt, but we believe that keeping the old methods alive is important. Other barley will be turned into rich Vienna and Munich malts for creating richness in flavour and colour and others still will be caramelised and roasted to produce crystal and dark malts for bitters and stouts. In the heart of Speyside we will take or local Aberdeenshire barley and dry it with local peat to produce the signature flavours and aromas for peated whisk(e)y making.

Crisp Malt started working with Jonathan at Geterbrewed back in February of this year as we recognised a demand for high quality malt in Northern Ireland. Jonathan approached us to work in partnership and once we saw the passion he has for his business and for beer we were delighted to start working together. It’s this same passion that we bring to our work every day. Our sales team come from either a malt or beer making background and so we pride ourselves on understanding what our customers need from a maltster. I myself have spent the past 8 years working in breweries in Scotland. For example, we know that crush is crucial in terms of balancing run-off and flavour extract and so we check every single batch for the different flour, course/fine grits and husk percentages and adjust the mill accordingly to ensure consistent malt every single time.

Sometimes the range of malts can be overwhelming. We’ve kept our range easy to understand and hopefully cover all the bases. If we don’t though, and you think we could be making something new then drop us an email and we will try to incorporate new ideas into our range. We want to innovate just as much as you.

Why not try some of the following malts in your next brew….
Dextrin Malt

Referred to recently by a Scottish customer as magic malt, this lightly kilned malt retains a high percentage of dextrins once mashed giving excellent mouth feel and head retention properties. Use it up to 10% much like Torrified Wheat.

Naked Oats Malt

Trying to create a New England IPA? Oats are an essential part of the mix as they add that creaminess and protein haze which is the hallmark of the style. Just watch as these oats are huskless so don’t use in too high a %. If you do then you might want to add rice hulls to open up the bed. Torrified Flaked Oats can also be used and these have the benefit of having the husk retained.

Clear Choice Malt

Having issues with chill haze in your final beer? The cycling of hot and cold in cellars, bar back fridges and bottle shop chillers can play havoc with the presentation of beers in bottle and keg. The old adage that people drink with their eyes is still true for the most part and so we developed Clear Choice Malt to combat this common haze issue. The malt has been selectively bred over several decades to ensure there is no polyphenol in the husk. Since chill (and permanent) haze in filtered beers is down to the complexing of polyphenols, this malt ensures a chill stable beer. Due to the lack of astringency caused by the polyphenol (also known as tannin) this malt imparts a lovely honey sweetness.

Maris Otter Malt

Maris Otter has been around for 53 years now and is the longest continually malted variety in the world. It’s famed amongst brewers due to its superb flavour in ales and also as a very forgiving malt in the brewhouse in terms of mashing run off and temperature tolerance.

Chevallier Heritage Malt

Chevallier malt was the dominant barley variety in the mid 19 th century but died out in the 20th and was replaced by more modern, higher yielding varieties. We worked with the national seed collection to revive this barley from just 7 seeds and we now produce just a few hundred tonnes every year. The malt produced from Chavellier is extremely rich and produces moreish beers packed full of malt flavour. A malt for a special occasion like an anniversary brew or special bottling. Plus, the sack it comes in pretty cool.

These are just some of the speciality malt we produce. As Jonathan at Geterbrewed for the full range and for our substitution table when you switching from another maltster and if you’ve any questions then please get in touch via email or twitter.

The link for malt substitutions is found here;

If you need any technical assistance in relation to malt we are happy to help

Colin Johnston

Craft Brewing & Distilling Sales Manager at Crisp Malting Group

​Unmalted Cereal Ingredients for brewing beer

by Deborah Mitchell

There is a renewed interest in the use of un malted cereals in the brewing industry, both home brewers and small craft brewers are experimenting more with unmalted cereals. Geterbrewed have been proudly working with Crisp malt as their distributor in Ireland, the Crisp Malting Group Acquired Micronized Food Products in 2014 and this adds a range of un malted cereals to our extensive catalogue of brewing ingredients at the best value for you the brewer…

So what are unmalted cereals?

Cooked cereals used in brewing are known as Torrefied cereals, and are widely used as natural adjuncts in the brewing process. Geterbrewed supply a range of wheat, barley, maize, oats in flaked or whole form.

Flaked products can be conveniently used as you can add to the wort without the need for milling

Torrified Products are widely used to enhance clarity in the brewing process as well as improving head retention, they offer exceleent cost benefits compared to malt products

Carl Heron from Crisp Malt talks about a renewed interest in unmalted cereal ingredients

“This has, perhaps, been a reaction to the way international players have set their store by inclusions of maize or rice at the rate of over 20%,” he said. “However, brewers in the craft sector are increasingly adventurous. They’re experimenting extensively with the rich range of malts, but also visiting some of the excellent un-malted cereals on offer.”

Torrefied and micronised wheat, barley, oats, rye, maize and rice all offer the opportunity to play tunes on the flavour notes of beer. They have an impact on colour, head retention, body, smoothness and mouthfeel, and can therefore offer significant help in orchestrating the overall characters of beers.

Clearly, brewers can’t use raw grains. In the past, those that weren’t malted might be passed through a stream of hot sand by grain merchants or had to be put through a cereal mash by brewers (using up precious space in the mash tun). The processes of torrefication and micronisation have provided much more satisfactory answers. They involve rapid cooking of cereals at high temperatures to gelatinise the starchy endosperm.

Torrefication, rather like the sand-based methods of the past, involves passing the grains through a fluidised bed of very hot air at 750 to 780ºF. The cell walls of the grains are disrupted. The grains expand, their density changes, they’re aspirated to remove dust and chaff, then sized and cooled in the ambient air.

Micronisation involves using infrared waves to rapidly heat grains until they ‘pop’. The molecules within the grains vibrate and the molecular friction causes the fast increase in temperature and rise in water vapour pressure. Once the cellular structure has been disrupted, the starch gelatinises.

What unmalted cereal ingredients do Geterbrewed stock?
Torrefied whole or crushed wheat

Torrefied wheat improves head retention, especially in wheat beers. It’s great for use as a nitrogen diluent as it adds very little soluble nitrogen to wort. It also adds subtle depth of flavour and body.

Torrefied flaked barley

Torrefied flaked barley has similar benefits to torrefied wheat, but with a stronger and slightly harsher flavour.

Micronised flaked maize

Micronized flaked maize adds up to 20% of grist to the tun with normal malt, and even more with high diastatic power malt. On top of this, it improves body and mouthfeel, and is gluten and nitrogen free, allowing it to be used as a diluent in coeliac-friendly beers.

Micronised flaked rice

Micronized flaked rice also adds grist to the tun, and adds a greater perception of refreshment. It also accentuates hop aromas, without adding taste.

Micronised flaked oats

Micronized flaked oats improve mouthfeel and increase body, but also impart a smoothness and a pleasant oaty flavour on the beer.

Both torrefication and micronisation can be applied to many cereals, including barley, wheat, rice, maize, oats, and rye, creating grains ready to be used for brewing, providing their own benefits. With these products you will be able to develop a brew that consists of your preferred colour, head retention, body, smoothness, and mouthfeel.

Of course, experimenting with malts is crucial to developing a fantastic brew, but if a beer needs a little boost in a certain area, there’s usually an un-malted cereal which can be used to save the day.