BeerSci: How Beer Gets Its Color
Beersci Logo Todd DetweilerMeet the two chemical reactions that most influence the malt character and color of your brew. Before you read this column, I urge you to pop open a belated birthday beer. Pour that beer into a clear glass (pint or tulip, your choice), hold it up to the light, and take a good look at the color. Two basic chemical reactions are responsible for beer being "beer-colored" rather than clear like water. One reaction couples amino acids to sugars; the other spurs sugars to decompose. In addition to adding color to beer, the products of these reactions also add significant flavor to the resultant brew. A century ago in October, the Maillard reaction made its debut in the scientific literature thanks to the work of French chemist Louis-Camille Maillard. And the Maillard reaction is one of the most important reactions to understand how an amber beer looks different...