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study guid MT1 - BASS RED TRIANGLE, THE OLDEST REGISTERED...

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BASS RED TRIANGLE, THE OLDEST REGISTERED TRADEMARK IN THE WORLD, CASE YOU ARE EVER ASKED THAT QUESTION. YOU THEN ASK THE QUESTION, IF YOU ARE EVER ASKED THE QUESTION, WHAT IS THE [INAUDIBLE] IT IS A PURITY LAW. 1. According to the Reinheitsgebot of 1516 these are the only ingredients allowed in German beer. ND SO IN MANY PARTS OF THE WORLD THEY USE A PROPORTION OF RICE, OR A PROPORTION OF CORN. ESPECIALLY CORN IS USED AS AN ADJUNCT. THE WORD "ADJUNCT," IN CASE YOU ARE ASKED THE QUESTION, IS ALL ABOUT ALTERNATIVE SOURCE OF RAW MATERIAL. ON THE OUTSIDE OF THE BARLEY IS SOMETHING CALLED A HUSK OR A HULL. NOW, JUST IN CASE YOU ARE EVER ASKED THE QUESTION, THE SIGNIFICANCE OF THE HUSK OR HULL IS IN THE BREWERY IN TRADITIONAL BREWING SYSTEMS, IT FORMS A FILTER BED. SO IF YOU ARE EVER ASKED THE QUESTION, WHAT IS THE ALEURONE, IT'S THE TISSUE THAT MAKES THE ENZYMES. YOU GIVE IT OXYGEN. IF YOU ARE ASKED THE QUESTION WHY, IT'S SO IT CAN MAKE ITS MEMBRANES. (the yeast??) SO ALTHOUGH ALKALOID FERMENTATION IS ANAEROBIC, AND IT'S AN ANAEROBIC FERMENTATION PROCESS, YOU NEED SOME OXYGEN -- AND THE REASON, IF YOU ARE ASKED THE QUESTION, IS SO IT CAN MAKE ITS MEMBRANES. THAT IS WHY YEAST NEEDS OXYGEN. THIS IS BECAUSE, IN CASE YOU ARE ASKED THE QUESTION, THE YEAST THAT SHOULD BE USED TO MAKE THESE BEERS CONTAINS AN EXTRA GENE, AND THAT GENE MAKES AN ENZYME THAT GIVES YOU THIS CLOVE-LIKE FLAVOR. IF YOUR HEFEWEISEN DOES NOT SMELL OF CLOVES, THE YEAST IS NOT AUTHENTIC. THE WORD LAGER MEANS "TO STORE," IN CASE YOU ARE ASKED THAT QUESTION. TO LAGER IS TO STORE, AND IT STEMS FROM THE HISTORY OF BEER BREWING IN GERMANY, WHICH I WILL EXPLAIN NEXT WEEK. THE WORD "DRAFT," THERE ARE TWO MEANINGS TO THE WORD, IN CASE YOU ARE ASKED THE QUESTION. ONE IS BEER ON TAP, AND THE OTHER IS NON- PASTEURIZED BEER IN SMALL PACK, BY WHICH I MEAN BOTTLES AND CANS.
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NOW 25 PERCENT OF BRITONS GO TO THE PUB AT LEAST ONCE A WEEK, AND 27% OF BRITONS MET THEIR FUTURE SPOUSE THERE. I ACTUALLY DID NOT MEET MY WIFE IN THE PUB. I MET HER IN 1972. THAT'S FOUGHT MANY A QUESTION ON THE TEST, BY THE WAY, JUST FOR YOUR INTEREST. SO THE IMPORTANT MESSAGE IS, JUST IN CASE YOU'RE ASKED THE QUESTION, WHO IS THE BIGGEST BREWING COMPANY IN THE WORLD? IT'S INBEV. THE MAIN COST COMPONENTS, TO CONSIDER THEM, YOU NEED TO CONSIDER THE PRODUCTION COST, IN OTHER WORDS PEOPLE. THE SECOND ONE WOULD BE PACKAGING. THE MOST EXPENSIVE COMPONENT OF A BOTTLE OF BEER IS THE BOTTLE. IN CASE YOU'RE EVER ASKED THAT QUESTION. The lowest cost of beer: the hops The most expensive part of a beer is the bottle THE SPECIFIC WEIGHT PER VOLUME OF ALCOHOL IS LESS. YOU ALL UNDERSTAND THAT? SO IF YOU'RE EVER ASKED THE QUESTION: WHICH IS HIGHER BY WEIGHT, ALCOHOL BY WEIGHT OR BY VOLUME, IT'S ALCOHOL BY VOLUME, IT'S A HIGHER NUMBER. 2.3% ALCOHOL PER 2.3 GRAMS OF ALCOHOL PER ML, EQUALS 4ML--SO ALCOHOL BY VOLUME. He mentioned at the beginning of the class we would be tested on the speakers
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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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study guid MT1 - BASS RED TRIANGLE, THE OLDEST REGISTERED...

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