& Chew Brew
With Woodstock Inn Brewery Brewers,
Butch Chase & Toby Burgess
Yeast, one of the four main ingredients in beer. Yeast is that wonderful microbe which con- verts sweet wort into a delicious alcoholic beverage.
Yeast not only converts sugar to alcohol, it can also influence the taste, flavor, bouquet, and even color of beer. It does this by secreting a variety of compounds at very low levels.
Different yeast strains produce different levels of these com- pounds and impart their own subtle characteristics to the wort in which they are pitched.
Although yeast may all be the same species, saccharomyces cerevisiae, they are not created equal. A bread yeast does not make good beer and the same may be said for some wine yeasts. Beer yeasts also differ, and those who have split a batch of beer and pitched different yeasts, can attest to the differ- ences they can have in brewing.
So just like hops, malts, and water must be chosen for a spe- cific beer, so must the yeast. The development of pure yeast strains and their importance to the brewing process has been going on for over a century and is still an active area of research.
In 1883, Emil Christian Hansen described the first techniques for successfully isolating single yeast cells and propagating them to a larger scale. This was a land- mark finding since up until then, all yeasts were a mixture con- taining various forms of brewing yeast, wild yeast, bacteria, and molds.
Brewing with these mixtures of micro organisms was difficult. Beer spoiling was common and there was wide variable in beer quality. Hansen's techniques changed all that and were applied to improving large scale beer production, first in the Carlsberg brewery and later in American breweries.
Now that we have isolated the different yeast strains, how do we promote the yeast growth and fermentation?
Bear with me, the discussion is
about to get "techy". Yeast is a facultative anaerobe which is just a fancy way of saying it can survive and grow in the presence (aerobic) or absence (anaerobic) of oxygen.
The presence of oxygen deter- mines the metabolic fate of the cell. In terms of the yeast cell, its survival, growth and metabolism is optimal in the presence of oxygen. In this case, yeast will rapidly grow to high densities and will convert sugar (glucose) to carbon dioxide and water. Under anaerobic conditions, yeast grows much more slowly, and to lower densities and glu- cose, is incompletely metabo- lized to ethanol and carbon diox- ide.
It's important to realize that opti- mal yeast growth is distinct from fermentation. So, we must understand, the conditions and methodologies used for propa- gating and maintaining yeast need to be identical to those used for fermenting wort.
The purpose of a yeast starter is not to produce an enjoyable fer- mented beverage, but to produce a sufficient quantity of yeast for subsequent fermentation. Propagation conditions should be such that maximal amount of yeast is produced which pro- vides optimal fermentation per- formance once pitched.
What is meant by fermentation performance? The main criteria for fermentation performance is based on the rate and extent of fermentation as well as the pro- duction of a beer with a balanced sensory profile with no off-fla- vors/aromas or inappropriate esters. This refers primarily to attenuation and usually indicated by the percent reduction in grav- ity.
There are many factors that influence yeast growth and fer- mentation, but lets save that for another "techy" discussion!
For now, lets toast Emil Christian Hansen for improving the quality of beer with his dis- coveries and techniques.
Cheers, Woodstock Inn Brewery Brew Crew!
Grantham NH resident Barbara Jones is the winner of the Alzheimer’s
MA/NH benefit quilt drawing. The drawing for the quilt, “My Sister’s Heart”, was held at the Alzheimer’s Association’s Run for the Memory Boston Marathon team meeting March 14th. A total of $2,085 was raised as part of the Boston Marathon fundraising effort of Alzheimer’s teammates Dale Granger-Eckert and her husband Dale Eckert.
The Eckerts delivered the quilt to Grantham and found a perfect match in Barbara. 70% of peo- ple with Alzheimer’s are cared
for at home and Barbara is one of those caregivers. She has found support through the Association’s resources as well as those of the Dartmouth Hitchcock Aging Resource Center in Lebanon NH. It was through the Alzheimer’s month- ly on line newsletter that she found last year’s quilt drawing and decided to try again this year. The quilt will join several of Barbara’s family quilts as well as a collection of her own hand crafted baskets.
The drawing not only raised funds but was an opportunity to reach out and create conversa- tions about Alzheimer’s. As
Baked Potato Soup
4 large baking potatoes ¾ cup butter
1 cup (8oz) sour cream ¼ cup minced onion
by Suzanne Flagg
Soup is usually a quick meal to prepare and a great comfort food on cold, wet and dreary days.
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& 1 cup shredded cheese
¾ cup all-purpose flour 3/4 tsp salt 1/4 tsp pepper 5 cups milk
5-10 bacon strips, cooked and crumbled
Bake potatoes at 400° for approx 60 mins or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a low boil, stirring con- stantly; cook and stir for 2 min- utes or until thickened.
Pages B2, B3 t
Good Times • Great Food!
Main St. Franconia, NH 603-823-8851
potatoes and green onions until heated through. Remove from heat; whisk in sour cream. Garnish with bacon and cheese.
Add Cream of Tomato-Basil Soup
2 cans (28oz/each) of crushed tomatoes
1 can (14½ oz) chicken broth 15-20 fresh basil leaves, minced 2 tsp sugar
1 cup heavy whipping cream ½ cup butter
In a large saucepan, bring toma- toes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter, until butter is melted.
½ lb ground beef ½ cup chopped onion ¼ cup shredded carrots ¼ cup diced celery 1 tsp dried basil
Barbra said herself “With an ill- ness where the hallmark is loss, it is lovely to gain new friends”
Donations for the Eckerts’ Boston Marathon run for Alzheimer’s:
Association: 24/7 Helpline 800-272-3900
Dartmouth Hitchcock Aging Resource Center (603) 653-3460
4 cups diced peeled potatoes ¼ cup flour
salt & pepper to taste ¼ cup sour cream
April 13, 2012
Northcountry News Section B • Page 3 NH Resident Winner Of Alzheimer’s Quilt___________________
8 oz cheddar or monterey jack cheese cubed 1½ cups milk
In a large saucepan, brown beef; drain beef and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 TBSP butter until vegeta- bles are tender (about 10 mins). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 mins or until potatoes are ten- der.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 1-3 min- utes or until bubbly. Stir mixture briskly into soup; return soup to a boi, stirring for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
• Americans spent an esti- mated $267 billion dining out in 1993.
• An etiquette writer of the 1840's advised, "Ladies may wipe their lips on the tablecloth, but not blow their noses on it."
• Aunt Jemima pancake flour, invented in 1889, was the first ready-mix food to be sold commer- cially.
1 tsp dried parsley flakes 4 TBSP butter, divided 3 cups chicken broth
• Capsaicin, which makes hot peppers "hot" to the human mouth, is best neu- tralized by casein, the main protein found in milk.
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