HOW HIGH ALTITUDE CAN IMPACT BEER BREWING

Mount Everest is high.

So high that people die trying to get to the peak.

Could you safely brew a beer at the top of that mountain?

I have no idea.

But did you know that the altitude at which beer is brewed can affect the quality of your beer?

One of the key factors that are affected by altitude is the boiling point of water.

At sea level, water boils at 100°C (212°F), but at higher elevations, the air pressure is lower, and the boiling point is correspondingly lower. This means that the temperature required to boil the wort during the brewing process is lower at higher altitudes, and the boiling time needs to be adjusted to compensate for this.

But which true blue brewer would complain about their brew day being a little bit longer eh?

When wort is boiled, it undergoes a series of chemical reactions that help to break down complex sugars into simpler ones, and also cause the precipitation of certain proteins and the isomerization of hop acids. 

If the boiling temperature is too low or the boiling time is insufficient, these reactions may not occur to the same extent, leading to differences in the flavor, aroma, and color of the finished beer.

In addition to affecting the boiling process, altitude can also affect yeast metabolism and fermentation. 

The yeast requires oxygen for their growth and metabolism, and at higher elevations, the concentration of oxygen in the air is lower.

This can make it more difficult for yeast to function optimally, potentially leading to differences in the fermentation rate and the flavors produced by the yeast during fermentation.

The mineral content of water is another important factor that can affect the taste of beer, and this can vary depending on the source of the water. 

At higher altitudes, water sources may be different, and the mineral content of the water may be different as well. Brewers may need to adjust their water chemistry to account for these differences, or even consider using different water sources altogether.

Here's a short list of tips to help beer brewers cope with brewing at high altitudes:

• Understand the Altitude Effects: Start by researching how high altitude affects the brewing process. At higher elevations, the boiling point of water is lower, which can impact your boil and hop utilization. Be prepared for longer boil times and adjust your recipes accordingly.
• Use a Thermometer and Hydrometer: Consistently monitor your boil temperature and specific gravity with a reliable thermometer and hydrometer. This will help you maintain control over the brewing process and ensure accurate measurements.
• Adjust Recipe for Hop Utilization: Since hop utilization decreases at higher altitudes due to the lower boiling point, consider increasing the amount of hops or adjusting the timing of hop additions in your recipes to achieve the desired bitterness and aroma.
• Boil Vigorously: To compensate for the lower boiling point, maintain a vigorous boil to evaporate unwanted compounds and concentrate flavors. This may require a more powerful heat source or extending your boil time.
• Water Chemistry: Pay attention to your water chemistry. High-altitude areas may have different water profiles that can affect the taste of your beer. Adjust the water chemistry as needed to match your beer style.
• Fermentation Temperature Control: Temperature control is essential in brewing, especially at high altitudes where temperature fluctuations can be more significant. Use a reliable temperature control system to maintain a consistent fermentation temperature.
• Carbonation Adjustments: Due to the lower atmospheric pressure, carbonation levels can be different at high altitudes. Consider adjusting your priming sugar levels when bottling to achieve the desired carbonation in your beer. This may take so experimentation so do not be surprised if you get beer gushers if you over compensate the sugar!
• Join a Local Brewing Community: Connect with local brewers in high-altitude areas to learn from their experiences and get valuable insights into brewing at elevation. They may have valuable tips and resources to share. The folk on Reddit always have great ideas as well.

Remember that brewing at high altitudes can be challenging but also rewarding. By understanding the unique factors at play and making necessary adjustments, you can produce excellent beer even in high-altitude locations.

There are a number of beers that are brewed at high altitudes around the world. Here are a few examples:

• Cusqueña Beer: This beer is brewed at an altitude of 11,152 feet (3,399 meters) in Cusco, Peru. The high altitude reportedly gives the beer a lighter, crisper taste than beers brewed at lower elevations.
• High Altitude Brewing Company: This brewery is located in the mountain town of Gunnison, Colorado, at an altitude of 7,703 feet (2,348 meters). They specialize in a range of craft beers, including a Belgian Dubbel and a West Coast-style IPA.
• Sankt Gallen Brewery: This Japanese brewery is located in the Yatsugatake Mountains, at an altitude of 3,750 feet (1,143 meters). They are known for their range of craft beers, including a Weizen and an IPA.
• Andes Beer: This brewery is located in Mendoza, Argentina, at an altitude of 3,600 feet (1,100 meters). They produce a range of lagers and ales, including a Pilsner and a Red Ale.
• Wild Wolf Brewing Company: This Virginia-based brewery is located at an altitude of 1,500 feet (457 meters) in the foothills of the Blue Ridge Mountains. They specialize in a range of craft beers, including a Scottish Ale and a Belgian Tripel.

Leave a Comment