FST3 - FST3 1. What is beer? a. Alcoholic from malted ceral...

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FST3 1. What is beer? a. Alcoholic from malted ceral grain (barley), FLAVORED with hops and brewed by slow fermentation. 2. brewers aim to make beer efficiently a. max yield b. capacity c. lowest cost. d. BUT i. With highest quality 1. foam 2. clarity 3. color 4. flavor 5. shelf life ii. consistency is important e. important to poor it into a glass and not out of a bottle i. to see the foam on the glass. f. Safety and wholesomeness i. no pathogens with grow in beer 3. The proceeds of alcoholic fermentation a. C6H12O6 2C2H5OH + 2CO2 b. Sugar ethanol* + carbon dioxide c. Sugars from grain are fermented to produce beer i. Sugars from grapes make wine. 4. The 4 basic ingrediants a. Malted barely b. Hops c. Yeast d. Water 5. According to the Reinheitsgebot of 1516 these are the only ingredients allowed in German beer. a. It’s a purity law applied to the brewing of beer 6. Main different elsewhere in use of adjuncts (substitute) a. These are alternative sources of sugar: rice i. The largest use of rice is into making budlight/weiser in the US. ii. Not cheaper, it’s actually more costly iii. 30% rice, 70% malt 1. grist is the basic raw materials to make beer 7. 4 stages in going from grain to beer a. Malting- i. To free the starch from the barley bc it kills yeast b. Brewing i. Taking malt and extracting the sugars c. Fermentation
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w/yeast to boost alcohol d. finishing i. mature it and bring it to drinking condition 8. a. Barely- like wheat i. The grain, cornels, corns ii. Hard, unpleasant flavor iii. Few enzymes iv. Embryo- baby plant 1. Starchy endosperm – food reserve for baby embryo a. thousands of cells each of which has a cell wall. b. In malting, we get rid of the cell wall c. Inside the cells are starch and protein d. Like a snickers bar. 2. we trick it into growing so we can access the starchy endosperm v. Husk- a filter bed that separate the liquid wort from the 1. there is a waxy layer under the husk 2. under that is the Aleurone- layer of cells the makes enzymes 3. the starchy endosperm is not living, it makes nothing. vi. Micropyle- little hole by the embryo, water and nutrients enter through here. vii. Water jump starts the embryo and starts to make hormones that follow the water and goes into endosperm and aleurom wet, then it jump starts and makes enzymes in response to hormones from the embryo which break down the start 1. these products go back and feed the embryo viii. THIS whole process is called modification. It goes AWAY from the embryo. b. Malt- influences color, clarity c. Wort-what a brewery smells like, still alcohol free. i. Yeast ii. Hops- added to Wort d. Beer 9. Rootlets - roots a. Start to pot out thorugh the micropyle i. This is called chitting 10. The Acrospire- shoot up the other side. To become stems 11. Last part of Malting a. Drive away the watter to stop the process i. Buuut we need to keep the enzymes “alive” 1. especially those that will break down the starch. a.
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This note was uploaded on 04/11/2009 for the course FST 3 taught by Professor Bamforth during the Fall '08 term at UC Davis.

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FST3 - FST3 1. What is beer? a. Alcoholic from malted ceral...

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