An alcoholic beverage produced by saccharification
of starch and fermentation of the resulting sugar One of the oldest beverage (9500 B.C.) Alcohol content 2%-12% (typically 4%-6%) Different beer varieties are there- ale, stout, mild, wheat, lager Served as chilled or normal temperature based on consumers choice It contains various phenolic acids Hops contain 8-prenylnaringenin The process is called brewing process Steeping a starch source in water and fermenting with yeast Ingredients of beer- Water- > 90% Malt- sugar to be fermented comes from the germinated grain, barley is common source, sometimes wheat Sugar Hops- give beer its bitter flavor and are also a natural preservative, hop flowers contain lupulin, a resinous substance that gives the typical bitter flavor, comes from Humulus lupulus is a species of flowering plant in the Cannabaceae family Yeast- The dominant types of yeast used to make beer are the top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces uvarum Some other types of yeast based fermentation- Brettanomyces ferments lambics, Torulaspora delbrueckii ferments Bavarian weissbier (white beer) Process Malting Mashing Lautering Boiling Fermenting Conditioning Filtering Packaging Malting- barley grain is made ready for brewing Three steps- 1. Steeping- grain is added to a vat with water and allowed to soak for approximately 40 hours 2. Germination- the grain is spread out on the floor of the germination room for around 5 days 3. Kilning- malt goes through a high temperature drying in a kiln; with gradual temperature increase over several hours The dried product is known as malt milled or crushed to break apart the kernels and expose the cotyledon, which contains the majority of the carbohydrates and sugars Mashing- converts the starches released during the malting stage into sugars that can be fermented The milled grain is mixed with hot water in a large vessel known as a mash tun the grain and water are mixed together to create a cereal mash Naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides) This "conversion" is called saccharification The result of the mashing process is a sugar rich liquid or "wort Diastatic power (DP), or "diastatic activity" is a property of malts, grains that have begun to germinate, and is used to measure the malt's ability to break down starches into simpler fermentable sugars during the mashing process The temp. raised to 80oC to deactivate the enzymes The wort is strained through the bottom of the mash tun in a process known as lautering Additional water sprinkled on the grains to extract additional sugars known as sparging Boiling- wort is moved into a large tank where it is boiled with hops and sometimes other ingredients such as herbs or sugars flavour, colour, and aroma of the beer are made The boiling process terminate enzymatic processes precipitate proteins isomerize hop resins concentrate and sterilize the wort Hops add flavour, aroma and bitterness to the beer This process stands for 45-90 min solid particles in the hopped wort are separated out, usually in a vessel called settling tank or "whirlpool" tank floors either flat, sloped, conical or with a cup in the centre The principle in all is that by swirling the wort the centrifugal forces will push the trub into a cone at the center of the bottom of the tank, where it can be easily removed hopback is a traditional additional chamber acts as a sieve or filter by using whole hops to clear debris from the green (or unfermented) wort, as the whirlpool does, and also to increase hop aroma in the finished beer wort must be brought down to fermentation temperatures (2026Celsius) before yeast is added- known as wort cooling this is achieved through a plate heat exchanger The wort is pumped into the heat exchanger, and goes through every other gap between the plates. The cooling medium, usually water, goes through the other gaps Fermentation- Fermentation happens in tanks which come in all sorts of forms, from enormous cylindro-conical vessels, through open stone vessels, to wooden vats There are three main fermentation methods, warm, cool and wild or spontaneous Brewing yeasts are traditionally classed as top- fermenting and bottom-fermenting Saccharomyces cerevisiae in top-cropping at warmer temperatures and Saccharomyces pastorianus in bottom-cropping at cooler temperatures both types of yeast equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 C (59 and 68 F), occasionally as high as 24 C (75 F)- warm fermentation Lager is beer that has been cool fermented at around 10 C (50 F), compared to typical warm fermentation temperatures of 18 C (64 F)- cool fermentation After an initial or primary fermentation, beer is conditioned, matured or aged 2 to 4 weeks, several months, or several years Secondary fermentation Filtering Bottling