What You Need to Know
In the process of brewing beer, trub is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer.
Steps
- 1.
Barm brack (Ireland): Historically used trub-rich yeast from brewing
- 2.
Bière de garde (France): Traditional extended trub settling for cleaner flavor
- 3.
Kvass (Russia): Utilizes bread made with trub-containing brewer's yeast
The Science
Primary Reaction
Protein coagulation