Understanding Farmhouse Ales: Beer Beyond Consistency
Farmhouse was not born as a style.was born as a necessity. Before the industry, before microbiological control, before standardization, beer was made in the field with what existed, the way it could, in the time that the environment allowed. No fixed revenue.No yeast isolated.without consistency. And even so, or precisely because of that, with identity. […]
The invisible in beer: what you feel, but it’s not there, herbal.
The green side of beer There is beer that looks fresh, almost green, with that touch that resembles herbs, leaves, or even tea. And here comes the question: “Is there any weed here?” Most of the time, no. This herbal sensation can come from the hops, especially depending on the variety and the moment it […]
The invisible in beer: what you feel, but it’s not there. Coffee. Your brain feels coffee. Beer disagrees.
You feel coffee.But there is no coffee in the recipe. Coffee notes are common in some beers—especially darker ones. And no, coffee was not always added. These aromas come from roasted malt. During the roasting process, complex chemical reactions occur—such as the Maillard reaction, which create aromatic compounds that resemble coffee, chocolate, and even cocoa. […]
The invisible molecules of beer—Episode 3—When turbidity becomes identity.
Series: The Beer Molecules: Invisible Beerin the newsletter between the foam and the molecule The turbidity in beer was once considered a defect. For a long time, especially in light lagers, crystal-clear clarity was seen as a sign of technical quality.A blurred beer could indicate stability problems, protein precipitation, or filtration failures. But the history […]
The Invisible Beer Molecules – Episode 2 — The Beer Foam.
Beer foam is not just aesthetic.She is chemistry. That white collar that forms at the top of the cup is supported by a delicate network of molecules—mainly Proteins from malt. During the beer production process, some proteins survive mashing and fermentation.These proteins have hydrophobic regions capable of interacting with the Iso-alpha-acids of hops, forming structures […]
The Invisible Architecture of Beer – Episode 1
The Invisible Architecture of Beer – Episode 1https://www.linkedin.com/pulse/arquitetura-invis%c3%advel-da-cerveja-epis%c3%b3dio-1-art- da-beer-yqnkf?utm_source=share&utm_medium=member_android&utm_campaign=share_via Series: The invisible beer moleculesin the newsletter between the foam and the molecule When we look at a glass of beer, we see color, foam, shine and perhaps a slight scent that rises slowly.But the experience we perceive, texture, persistence of the foam, aromatic intensity, is […]
Alcohol-free beer and alcohol beer: the science and processes behind the production
Beer is one of the oldest drinks of humanity and also one of the most fascinating from a scientific point of view. Behind each glass there is a complex set of biochemical reactions, physical processes and technological choices that determine aroma, flavor, body and alcohol content. In recent years, the growth in demand for non-alcoholic […]
Understanding Beer: Pasteurization vs. Non-Pasteurization
The discussion between beer and bottled beer reveals scientific aspects. The beer, usually unpasteurized, is considered more “alive” due to its freshness, while most bottled beers undergo pasteurization to ensure stability and prolong the useful life. Both forms have their characteristics, being the difference in preparation.
Woman’s Day
To be a woman is to transform knowledge into presence and sensitivity into strength. Women’s Day is not a superficial celebration, but recognition of trajectories of effort and commitment. In the beer universe, women seek to innovate with attention to detail and diversity, reaffirming the importance of their presence in technical and decision-making spaces.
The Art of Beer: Balancing Technique and Sensory Experience
The text discusses the importance of technical knowledge in beer production, highlighting that the technique should serve to enrich the sensory experience, and not make it an intellectual exercise. Technical language can create barriers for consumers, who can end up looking for defects instead of appreciating. The role of the sommelier is crucial to balance technique and pleasure in tasting.