brewers

"Brewer" redirects here. For other uses, see Brewer (disambiguation).

This article is about a beer commercial. The preparation of tea, see maceration. For homebrewing, homebrewing see.

Brewing is the production of beer by dipping a source of starch (cereals common) in water and then fermented with yeast. Brewing has taken place from about the sixth millennium BC, and archaeological evidence suggests that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian texts, some of the oldest known writing of any kind. [1] [2] [3] Brewing takes place in a brewery with a brewery and beer industry is part of most Western economies.

The basic ingredients of beer are water, a source of fermentable starch (converted to alcohol), such as barley malt and yeast to produce fermentation. And smell like hops [4] A second source of starch (complement) can be used, such as corn (maize), rice or sugar. [5] are less widely used sources of millet and sorghum starch, cassava in Africa, potato in Brazil, and agave in Mexico, among others. [6] The amount of each source of starch in a recipe for beer is collectively called the grain bill.

There are several steps in the brewing process, including malting, milling, mixing, filtering, boiling, fermenting, conditioning, filtration and packaging. There are three main methods of fermentation, heat, cold, wild or spontaneous. Fermentation can take place in open containers or closed. There may be a secondary fermentation, which may take place in the brewery, in the barrel or bottle.


Brewing specifically refers to the process of maceration, as with the preparation of tea, sake and soy sauce. Wine and cider are technically prepared, rather Vinten, as the whole fruit is pressed and the liquid extract. Mead is not technically prepared, as honey is used in full, instead of being soaked in water.


Ingredients :

The basic ingredients in beer are water, a source of starch, such as malted barley, could be fermented (converted to alcohol), brewer's yeast to produce fermentation. And as an aromatic hops  A mixture of starch sources may be used, with a secondary source of starch, such as corn (maize), rice or sugar, often described as complementary, especially when it is used as a cheaper substitute for malted barley.  The minor sources of starch include millet, sorghum and cassava in Africa, potato in Brazil, and agave in Mexico, among others.  The amount of each source of starch in a recipe for beer is collectively called the cereal bill.
Water
Beer is composed mostly of water. The regions have water with different mineral components. As a result, the regions originally better to do certain types of beer, giving them a regional character  For example, Dublin has hard water suited to large, such as Guinness, and the Pilsen fresh water suitable for pale lager, such as Pilsner Urquell  The water at Burton in England contains gypsum, which makes services Pale Ale, so much so that the brewers of pale ales will add to the plaster. local water in a process called Burtonisation .


Starch Source :

The source of starch in the beer provides the fermentable material and is a key determinant of the strength and flavor of beer. The most widely used source of starch in beer is malt grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starch in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colors of malt from the grain itself. Darker malts will produce darker beers.


Nearly all beer includes barley malt as the majority of starch. It is because of its fibrous husk, which is not only important in the propagation phase of mixture (in which the water washes over the crushed barley grains to form the musts), but also a rich source of amylase, an enzyme digestive facilitates the conversion of starch into sugars. Other non-malted grains and malted (wheat, rice, oats and rye and, less frequently, corn and sorghum) can be used. In recent years, a brewer has produced some made with gluten sorghum barley malt for those who can not digest gluten containing grains such as wheat, barley and rye.


Hop :

The taste of beer is the most important single commercial use of hops. The flower of the hop vine is used as a flavoring and preservative in almost all the beer today. The flowers themselves are often called "hops".

Hops were used by monastery breweries, such as Corvey in Westphalia, Germany, from 822 AD, on the date normally given for widespread cultivation of hops for beer is use in the thirteenth century. Before the thirteenth century until the sixteenth century, hops, who took over as the dominant flavor, beer flavored with other herbs, for instance, Glechoma hederacea. Various combinations of herbs, berries, and even ingredients like wormwood would be combined in a mixture called grutten and used as hops are now used.  Some beers today, as Fraoch "activity Scottish Heather Ale  and Cervoise Lancelot of the French company Brasserie Lancelot  use plants other than hops for aroma.

Hops contain several characteristics that brewers desire for beer. They contribute to the bitterness that balances the sweetness of the malt, the bitterness of beer is measured on an international scale Bitterness Units. Hops to promote the floral, citrus and herbal aromas and flavors of beer. They also have an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms and hop "head retention" AIDS, long head created by carbonation will last and bubbly. Acidity hop preservative.


Yeast :

Yeast is a microorganism that is responsible for the fermentation of beer. Yeast metabolic sugars are extracted from grains, which produces alcohol and carbon dioxide, and then turns into beer wort. In addition to fermenting the beer, yeast influences the character and flavor. the dominant type of yeast used to make beer in Saccharomyces cerevisiae, known as brewer's yeast, Saccharomyces uvarum and the famous lager yeast, their use distinguishes ale and lager. Brettanomyces yeast lambic, and delbrueckii ferments Bavarian Weissbier Torulaspora. Previously the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. Some styles such as lambic rely on this method today, but most modern fermentation adds pure yeast cells.

Clarifying Agent :

Some brewers add one or more clarifying agents to beer, which usually precipitate (collect as a solid) of beer with solids and proteins found only in traces in the finished product. This process makes the beer looks bright and clean, rather than the onset of disease and ethnic styles of beer such as wheat beers .


Examples of clarifying agents include isinglass, derived from fish swimbladders, Irish moss, algae, kappa carrageenan from seaweed Kappaphycus cottonii; Polyclar (artificial), and gelatin. If the beer is labeled as "suitable for vegans," was usually resolved either algae or artificial substances,  Although the method was invented more than Botte Marston in 2009, may offer another method.