How to make homemade beer

Most of the world's population loves to skip out at dinner a bottle or two of delicious beer... But today it is quite difficult to find a high-quality and really tasty and healthy product, and the price of such a drink will be rather big. Some lovers of foam found a way out - to cook beer on their own. Specialty stores even sell special small breweries for home use, along with mixes for any kind of beer.

Home brewing rules

A small brewery costs a lot of money, but it lasts for a long time. But it is not necessary to run to the store for a purchase, you can use the means at hand: pots, pots, cans. For beer, the very minimum of necessary ingredients is used: water, hops, malt, yeast, but at the same time it is not necessary to walk around the garden, collecting and then drying hop cones, or to cook malt from wheat or barley. All this can be purchased ready-made in stores.

Homemade beer can be very diverse: light, dark, potato, honey, apple, rice, beetroot, mint, cherry, creamy, plum, orange, chestnut, ginger, dairy, chocolate, black pepper, jam can be added there, salt.

For a tasty and high-quality foamy drink, you need to follow a few useful tips:

• water should be soft, preferably boiled, filtered, or thawed;
• yeast must be fresh or dry, but always brewed;
• malt or malt extract can be very different - from barley, wheat, rye, caramel, smoked, stewed, roasted;
• when preparing beer wort, the dishes must be very clean and sterilized, glass or enamel;
• during cooking, the drink needs to be stirred frequently to saturate with oxygen, but during fermentation it is better not to touch it unless absolutely necessary;
• the shelf life of a homemade foamy drink in plastic is somewhere from two months to six months, in glass, the period is extended to a year, provided that it is stored in a cellar or refrigerator;
• temperature during fermentation 18-20 degrees;
• it is recommended to pour the finished drink into a dark glass with a tight-fitting stopper.

To obtain malt, the grains are germinated by pouring water for a couple of days, after which they are dried and ground into flour with a rolling pin. Hop cones are used to foam, clarify beer, and they also add a bitter taste to the drink.

How to brew homemade beer

Malt free foamy drink

What is necessary:

• 12 liters of water;
• 2/3 glasses of hops;
• half a liter of molasses;
• a glass of liquid yeast for beer.

How to cook:

1. Pour water, molasses into a container, bring to a boil and cook until the aroma of molasses disappears.
2. Wrap hops with gauze and put in a saucepan, boiling for 10-15 minutes.
3. Cool, pour in the yeast, stirring gently.
4. Pour the drink into glass bottles, without clogging, until foam appears.
5. If it appears, then everything is done correctly, if not, then move the bottles to a warmer place.
6. Remove the foam, close the bottles and leave them for 5-7 days in a cool place.

Foamy drink with malt

What is necessary:

• a kilogram of granulated sugar;
• 100 g hops;
• 10 liters of water, preferably boiling water;
• 60 g yeast for a frothy drink;
• kilogram of malt extract.

How to cook:

1. Mix hop cones and granulated sugar with boiling water and keep on the stove for 60 minutes at low heat.
2. Add liquid to make 10 liters and add yeast, leaving for 3-4 days in a tightly closed saucepan.
3. Decant the liquid, pour into storage containers, close, leave for 7 days.

Dark foam

What is necessary:

• a pound of a mixture of rye, oats, wheat and barley;
• 35 g chicory;
• lemon peel;
• 10 liters of water;
• 3.5 glasses of granulated sugar;
• 60 g hops.

How to do:

1. Fry the grain mixture until brown and grind in a coffee grinder.
2. Mix cereal flour with chicory, add three liters of water and bring to a boil.
3. After boiling, add the rest of the liquid, add granulated sugar, zest, cones and leave to infuse for 4-5 hours.
4. Strain, pour into containers, cork and store for 7-10 days at a cool temperature.

Non-alcoholic foamy drink

What you need:

• 100 g dried hops;
• half a glass of granulated sugar and maltose;
• a liter of barley malt broth.

How to cook:

1. Alcohol is added to the frothy drink by adding yeast so they should be excluded for the soft drink.
2. Put the hop cones in a container, add water, after boiling, cook for a quarter of an hour, then cool.
3. In another container, mix the malt broth and maltose, warm slightly.
4. Stir the hop broth with malt, leave to infuse for 24 hours at room temperature.
5. Remove container in a cool place for 48 hours.
6. Strain, heat, dissolve granulated sugar.
7. Cool, leave in the cold for 24 hours and strain again.