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Transcript: BEER BEER BEER What is Beer? Ice Beer - Frozen during aging process, purifying and increasing strength. India Pale Ale - Heavily hopped beer, origionally designed to withstand long journeys from Britain to India in the 1800's Lager - Bottom Fermenting yeast, at a colder temperature. Cider - Using apple juice in the brewing process rather than hops. Malting - Barley being prepared for brewing Mashing - Staraches into sugars Lautering - Separating mash into clear liquid wort, and the residual grains. Boiling - Chemical processes begin Fermenting - Carbs to Alcohols Conditioning - Aging of the beer Filtering - Polishing stage Packaging - Bottles, Cans, Kegs Types of Beer Ales - Brewed with a top fermenting yeasts, at temperatures between 10-20 degrees celsius. Dry Beer - Longer fermentation, turing more sugar to alcohol - Higher percentage Ginger Beer - Low or non alcohol flavored with root ginger. Honey Beer - Adding honey as a sweetener. Mead was fermentend Honey More Beers - The brewing process includes malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. Factors Affecting Pours Huh? How its Made - Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. What does this mean? - What Kind of Carbs? Malted Barely or Malted Wheat - Most beer is flavored with Hops, which also acts as a preservative. - The ingredients in beer include - Water, Yeast, Hops, and a Startch Temperature of Beer Type of Cup Temperature of Glass Pressure of beer tap Distance from Keg to Tap Distance of glass to tap Type of Beer


Transcript: Materials Used for Beer Cereal Grains Highest quality Barley, corn, rice 35 pounds (16 kg) of barley malt and 15 pounds (7 kg) of grain are used to make each 31-gallon barrel.*ZQhBo8inG*KdpW3nHed7-V5N26K7kF7mUMMfce5TsMzjXv7GuheVHBqDWtcrI5Lg/hops21.jpg General History How to Brew Hops Flower clusters, a form of cultivated perennial hemp Pure Water Important as an ingrediant and maintain the cleanliness of the brewing equipment Boiling The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins, and concentrate and sterilize the wort. (liquid after mashing) Steps to brew: malting, milling mashing, lautering, boiling, fermenting, conditioning/racking, filtering and packaging. Malting can be broken down to three main stages: Steeping Germination Kilning Conditioning Bibliography Filtering Mashing! This process converts the starches released during the malting stage, into sugars that can be fermented. Carbonation Brewer's Yeast Reduce sugars to alcohol Type of fungi After the wort goes through the heat exchanger, the cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank. When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. Milling: Grains are cracked to make water absorption and sugar extraction from the malt easier. Fermented Product - Beer Seems to stern from the Celtic word "beor" Brewed for centuries Evolved from a cottage craft into a modern industry First occured around 7000 B.C., Mesopotamia Immigration spread beer around the world from the European market

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