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The Ingredients:What goes into the pot?
Malt
The base of all of our beers is created with high quality Malted
Barley, Wheat, and Rye. We don’t use cheap fillers such as
rice and corn sugar. Malting is a process in which grains are
allowed to germinate under controlled conditions. This causes
certain changes in the grain that activate enzymes to turn
starches into sugars and other complex carbohydrates. The
grain is then dried in kilns and roasted to various degrees to
produce different levels of flavor. We use many different
types of malt—from pale malts that are dried very gently to
roasted malts that are cooked to the point of being nearly
charred.
Hops
Hops are the spice that brewers use to give beer its thirst
quenching bitterness and a variety of wonderful aromas. Hops
are grown on vines and look like little green pine cones
covered with yellow dust. That yellow dust, called lupulin,
contains the active ingredient. Hops are harvested in late
summer and dried for storage. In some cases, the hops are
ground into a powder and pressed into pellets for easier storage
and usage. There are as many types of hops as there are types
of beer. Each variety has its own special aroma and
character. At Lazy Magnolia we use several types of
American-grown hops to add bitterness and aroma to our beers.
Yeast
Yeast are the real workers in the brewery. It has been said
that brewers are really “yeast farmers” as so much of their
efforts are spent in creating the perfect environment for the
yeast to do their job in turning sugar solutions into beer. Yeast
do much more than simply convert sugar to alcohol. They
process proteins and other complex sugars into thousands of
flavor compounds that have an enormous impact on the
character of the beer. There are as many different types of
yeast as there are types of beer. At Lazy Magnolia we use a
different type of yeast for each of the beers in our standard
line-up.
Water
Water makes up over 90% of all beers, so it is arguably the
most important ingredient. Not all water is created equal.
Every water source around the world has a different mix of
minerals and a different level of hardness or softness. These
minerals interact with the malt, hops, and yeast to affect the
way a beer tastes. Each style of beer works best with a
specific type of water. Pilsners, for example, are best brewed
with extremely soft water. Stouts work best with slightly
alkaline waters. Pale Ales must be brewed with hard, slightly
acidic waters. Lazy Magnolia’s brewing water is very soft and
slightly alkaline.
Other Special Ingredients
Part of the fun of brewing is experimenting with new flavors—
especially local ones. We use roasted pecans in our Southern
Pecan Brown Ale. A variety of spices, including orange peel
and coriander have made it into our brews. Our winter
seasonal, Sweet Potato Cream Stout, is brewed with shredded
sweet potatoes and milk sugar. We are also working on
recipes that incorporate locally made honey.
The base of all of our beers is created with high quality Malted
Barley, Wheat, and Rye. We don’t use cheap fillers such as
rice and corn sugar. Malting is a process in which grains are
allowed to germinate under controlled conditions. This causes
certain changes in the grain that activate enzymes to turn
starches into sugars and other complex carbohydrates. The
grain is then dried in kilns and roasted to various degrees to
produce different levels of flavor. We use many different
types of malt—from pale malts that are dried very gently to
roasted malts that are cooked to the point of being nearly
charred.
Hops
Hops are the spice that brewers use to give beer its thirst
quenching bitterness and a variety of wonderful aromas. Hops
are grown on vines and look like little green pine cones
covered with yellow dust. That yellow dust, called lupulin,
contains the active ingredient. Hops are harvested in late
summer and dried for storage. In some cases, the hops are
ground into a powder and pressed into pellets for easier storage
and usage. There are as many types of hops as there are types
of beer. Each variety has its own special aroma and
character. At Lazy Magnolia we use several types of
American-grown hops to add bitterness and aroma to our beers.
Yeast
Yeast are the real workers in the brewery. It has been said
that brewers are really “yeast farmers” as so much of their
efforts are spent in creating the perfect environment for the
yeast to do their job in turning sugar solutions into beer. Yeast
do much more than simply convert sugar to alcohol. They
process proteins and other complex sugars into thousands of
flavor compounds that have an enormous impact on the
character of the beer. There are as many different types of
yeast as there are types of beer. At Lazy Magnolia we use a
different type of yeast for each of the beers in our standard
line-up.
Water
Water makes up over 90% of all beers, so it is arguably the
most important ingredient. Not all water is created equal.
Every water source around the world has a different mix of
minerals and a different level of hardness or softness. These
minerals interact with the malt, hops, and yeast to affect the
way a beer tastes. Each style of beer works best with a
specific type of water. Pilsners, for example, are best brewed
with extremely soft water. Stouts work best with slightly
alkaline waters. Pale Ales must be brewed with hard, slightly
acidic waters. Lazy Magnolia’s brewing water is very soft and
slightly alkaline.
Other Special Ingredients
Part of the fun of brewing is experimenting with new flavors—
especially local ones. We use roasted pecans in our Southern
Pecan Brown Ale. A variety of spices, including orange peel
and coriander have made it into our brews. Our winter
seasonal, Sweet Potato Cream Stout, is brewed with shredded
sweet potatoes and milk sugar. We are also working on
recipes that incorporate locally made honey.
| We don't tell people what to like, we just give them great choices! |
