Beer Comparison and Process

Comparison

Augustinerbrau Munchen
Lagerbier Hell
Appearance: Pale Gold; Great Head Retention, Medium wider bottle
Color: Slightly lighter than the Ayinger Hell; 4-5 SRM
Aroma: Clean Malt
Flavor: Hint of Hops, Malty
Mouthfeel: Metalic
Body: Crisp Dry
Alcohol: 5.2%
Bitterness: 18-25 IBU, low to medium
Season: Year round; Best enjoyed in warm weather

Conditions:
    Where- Hotel Bar... Munich
    How- Its warm temperatures inside the hotel, but my beer was kept cold by the cold air outside my window. I started to chill my beer in the evening when the sun was down. It definitely was super cold when I began to taste, but it was cold enough to where the beer tasted wonderful. There is light at the bar. I’m not sure the light would have any effect on my beers.

Style: Light Lager

Fermentation: Bottom


Ayinger
Lager Hell
Appearance: Pale Gold: Great Head Retention, Tall slim bottle
Color: Light in color but slightly darker than the Augustiner; 4-6 SRM
Aroma: Clean, Definitely Malty
Flavor: Caramelly; Reminds me of a dark beer. Maybe some dark beer qualities. Some     bitterness; Hoppy
Mouthfeel: Mouth Coating, Thickness
Body: Crisp, Dry
Alcohol: 4.9%
Season: Year round; Best enjoyed in warm weather

Conditions:
    Where- Hotel Bar... Munich
    How- Its warm temperatures inside the hotel, but my beer was kept cold by the cold air outside my window. I started to chill my beer in the evening when the sun was down. It definitely was super cold when I began to taste, but it was cold enough to where the beer tasted wonderful. There is light at the bar. I’m not sure the light would have any effect on my beers.

Style: Light Lager

Fermentation: Bottom

Similarities:
They are almost identical in color with a pale gold. They both taste malty and taste full of hops. The body is crisp and dry. I would prefer the Ayinger Lager Hell because I like the caramel flavor that has been added. The two beers are both refreshing but I feel as if the Ayinger had more flavor to offer.


Brewing Process: 
I.The grains are turned into malt   
    A.Heated and Roasted    
    B.(Milling)
II.Mashing  
    A.Turns the malt into malt extract by heating water and adding malts
    B.Collects the starches and proteins needed
    C.Wort strained for Boil  
        a.contains sugars
III.Boiling  
    A.Water is boiled and Hops added 
        a.added at different time intervals
    B.Proteins boiled for interaction with water so it can be removed
    C.Whirl
        a.spent grains removed
        b.food for cattle or used for bread
IV.Cooled
    A.Brought down the temperature of the beer so yeast may be added 
        a.yeast can’t survive in high temperatures
        b.alcohol would not be able to be produced
    B.Yeast then added after cooling to produce the CO2 and Ethanol
V.Fermentation 
    A.Allows yeast to ferment to produce alcohol
    B.Oxygen removed 
        a.carbon dioxide and ethanol produced
            i. starches broke down into ferment-able sugars, sugars react to the             yeast, then CO2 and ethanol created
VI.Maturing
    A.Beer takes weeks to mature and age
VIII.Filtering
    A.Removal of yeast
VIII.Bottled
    A.Bottles are recycled and cleaned
    B.Beer is added
    C.Shipped for Consumers

ALOHA