Changes

Each of these factors plays a combined role in how boiling wort contributes to the flavor and stability of the final beer. Raw ale, depending on how it is boiled, will lack some or all of these effects of boiling. Some of the effects of boiling which are achieved early on may still be retained by raw ale; for example, if raw ale is brought to near boiling temperatures, then it should be pasteurized. In another example, hops continue to isomerize below boiling temperatures, but at a much slower rate (see [[Hops#Acids|boiling hops)]], so some bitterness can still be achieved.  Traditional farmhouse brewers who make raw ale tend to mash at around 74°C (165°F). Some enzymes presumably survive at these temperatures and can beer introduced in the fermenter. Garshol recommends mashing at this temperature to reproduce farmhouse raw ales <ref>[https://www.homebrewersassociation.org/seminar/raw-ale/ Lars Marius Garshol. "Raw Ale: Spicing Up Your Beer By Not Boiling." HomebrewCon 2021 Presentation. Retrieved 10/21/2022.]</ref>(~38 mins in).