Crafting the perfect glass, the brew-tiful journey from barley to beer
Ever wondered what it takes to turn a simple grain of barley into that crisp, refreshing amber nectar? We caught up with Jacob, the friendly local behind Eden Brewery in Mittagong. This local brewery is known for pouring out some most delicious craft beers, and we wanted to learn what makes their brews so special. From barley to brewski, we’re exploring it all!
We went on a ‘behind-the-scenes’ adventure with Jacob to uncover the secrets of their brewing process.
Ooo and you might also recognise Jacob from Renegade Spirits next door, where they distil spirits that are worth a serious shout-out. Jacob’s got so much energy and passion, and it’s seriously contagious!
So, grab a cold one and let’s spill the hops on how your favourite brews come to life!
It All Starts with Barley
Before the brewing magic happens, it all begins with barley. But not just any barley! The team at Eden Brewery sources theirs from New South Wales.
“Leeton is where we get our barley from; it’s certified organic,” Jacob explains. “We head out there every December to walk through the fields, checking the quality first hand. We want to understand the land and how conditions like a wet season or dry spell might affect the crop.”
Jacob’s commitment to high-quality ingredients doesn’t stop there.
“Most of our barley is certified organic,” he says.
And here’s a fun fact! Barley isn’t just any grain, it’s actually as complex as wine.
“There are actually thousands of types of barley, just like there are types of grapes. The world of barley is just as diverse as the world of wine.”
Jacob is passionate about his ingredients, and it shows. “We use different varieties of barley,” he adds. “Each one brings something unique to the flavour profile of the beer.”
And get this:
“The barley variety we use most is called a Schooner Malt. It was actually on one of the first fleets to Australia. It’s a uniquely Australian barley today, and that’s what we use primarily.”
Um, what??? SO. FLIPPIN’. COOL!
Malting, Where the Magic Begins
After the barley gets harvested, it’s time for a transformation known as malting.
“There’s a step in between the barley grower and us brewers, and that’s where the Maltster comes in,” Jacob explains.
“The Maltster gets the barley to think it’s springtime, converting its starches into usable sugars like maltodextrin, glucose, and fructose. It’s a team effort, farmer, maltster, and brewer.”
Jacob describes the malting process: “The barley goes through a kiln to dry out. Dry it slowly and coolly, and you get a pale malt. Dry it quickly and hot, and it turns into roast malt. We’ve got every shade imaginable, from light straw to deep brown, which gives the beer its colour.”
He adds, “Take a stout, for example; if it tastes like coffee or chocolate, that’s because roasted barley has flavours similar to roasted seeds.”
Maltsters have as many options with barley as winemakers have with grapes, plus many more shades and steps.
Water, Water Everywhere
Now, let’s talk about water, which might not have the same romantic appeal as barley, but it’s just as important to brewing. Jacob explains that different water sources can drastically change the flavour of beer. For example, Munich water, often sourced from snowmelt, is incredibly clean and perfect for making crisp lagers. On the other hand, the mineral-rich water in England, known for its calcium content, is ideal for stouts and hoppy beers.
“The water quality is a big deal,” Jacob says.
At Eden Brewery, Jacob and his team ensure their water is up to snuff by using high-quality filtration systems.
“Even though we’re in a rural area, we’ve got chlorine and other impurities in our water. So, we filter it down to essentially distilled water,” Jacob explains.
“Then, on brew day, if we’re aiming for a specific style, like an Irish stout, I’ll look up the water profile of Dublin, how much calcium and gypsum is in it, and add those minerals back into our filtered water. It’s all about getting the water perfect for the beer we’re brewing. It’s a mix of chemistry and science, but it’s incredibly important.”
Master brewer or mad scientist? Either way, we’re super duper impressed!
Mashing It Up
Once the water is prepared for brewing, it’s mixed with the milled grain in the mash tun. The mash tun is basically a large vessel where the steeping process takes place.
“The mash tun is where we perform the brewing magic,” Jacob explains. “We’re steeping plant-based materials in warm water to extract their colour, flavour, and aroma. It’s similar to steeping tea leaves or coffee grounds.”
During this process, the water filters through the barley, picking up sugars and flavours while the solid grains remain behind.
“It’s a bit like using a French press,” Jacob adds. “The liquid that drains out is called wort. It’s a German term for the sweet, syrupy liquid we get from this process.”
Jacob describes the wort as incredibly sweet: “It has the consistency of thick maple syrup and is very sticky. This sugary liquid is packed with the sugars needed to create the beer.”
After extracting all the sugars from the barley, what’s left is kind of like used coffee grounds, not good for brewing, but still packed with nutrients. Instead of tossing it out, Jacob and his team team up with local farmers to give it a second life.
“We send the leftover barley to local farms,” Jacob says. “Each week, we ship out about four to five tons of it for pig feed. It’s great because the farmers get free, high-quality feed, and we’re thrilled to see the barley go to good use instead of just ending up in the rubbish.”
Hop To It
Unlike whiskey, where the story revolves around water and grains, hops are unique to brewing. They come in thousands of varieties, each bringing its own set of flavours and aromas to the mix.
“Just like with barley, there are countless types of hops, each from different regions and seasons,” Jacob explains. “The variety in hops is just as complex as what you’d find in wine.”
Australian and New Zealand hops are known for their fruity, tropical notes. American hops bring bold, punchy flavours. German hops are floral and spicy, while English hops offer more herbal and tea-like flavours.
“Hops are so important that we even name beers based on where the hops come from. If you see ‘American Pale Ale’ or ‘Australian Pale Ale,’ it’s a nod to the hop’s origin.”
Hops are versatile, with each type offering characteristics of bitterness, flavour, and aroma released at different stages of the brewing process. For instance, adding hops early in the boil gives more bitterness, while adding them later boosts aroma without much bitterness. This way, brewers can fine-tune the flavour profile of the beer to get just the right balance.
The Yeast Feast
After cooling the beer from the kettle, it’s quickly transferred to the fermenters through a heat exchanger, which cools the beer from 98°C to about 18°C. The water used in this process is recycled to help heat future batches, making the process eco-friendly.
“When the beer is fermenting, it’s quite turbulent,” Jacob explains. “But once it slows down, the yeast will do what’s called flocculation. They get cold and huddle together, becoming less buoyant, and settle at the bottom.”
The team also uses a variety of yeast strains to create different flavours. “While some breweries use one or two yeast varieties, we typically keep seven varieties alive and active for our fermentation,” Jacob says.
To highlight the dedication of the Eden Brewery team, Jacob tells us that the staff are BJCP certified, meaning they’re expertly trained to identify and address any beer issues.
“We’ve all completed BJCP certifications, which involves identifying around 400 beers by taste and smell,” he explains.
What a skill!!
The Final Touches
After all the brewing magic, it’s time for a bit of a chill session[literally].
Jacob walks us through the final steps where the beer is cold crashed and carbonated. Cold crashing chills the beer to just below freezing, around -1 to -2°C, causing yeast and particles to settle at the bottom of the tank for a clearer beer without filtration.
Once the beer has had its cold crash, CO2 is added to give it that signature fizz.
“Kegs are the most efficient way to serve beer,” Jacob says. “It’s not just about the environmental benefits but also about reducing waste and ensuring quality. When you buy a six-pack or a bottle, you’re paying for the packaging as much as the beer itself. Kegs, on the other hand, eliminate that waste. They’re like reusable cups for beer!”
Jacob adds, “We recycle all our glass and minimise our packaging. It’s all about keeping the environmental impact low and ensuring our beer is served as fresh as possible.”
The Final Pour
After the carbonation process, the beer is ready to be packaged and sent out. Jacob’s team maintains a cold chain from brewing to distribution, ensuring that the beer stays at the best temperatures all the way to the glass.
“We treat our beer like milk, keeping it cold is crucial to preserving its quality,” Jacob says.
With around 180 accounts, from local bottle shops to major venues, Eden Brewery is busy keeping the Highlands [and beyond] well-supplied with excellent beer.
Next time you sip on a brew from Eden Brewery, keep in mind it’s more than just a drink. It’s crafted with care, sustainability, and a whole lotta passion.
Cheers to that!
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