Time to learn a little something about enzymes, conversion of starch into sugar, effects of temperature on enzymes, etc. What better example than the mashing of grain in the brewing process? Some groups mash with ice water, some at 155, some maintain boil or close through out. Sample the wort before and after the mash. Take hydrometer readings. Come up with explanations as to the differences in taste, appearance, gravity readings. We also watch the episode of BrewMasters on Chicha..... nice combination of information on enzymes and something pretty entertaining.
I do have to remind them (HS Seniors) that we are only making "wort", we are not making "beer."
I do have to remind them (HS Seniors) that we are only making "wort", we are not making "beer."