Beer Brewing Review

Beer Brewing Review - Beer Brewing Review Dec 3 2009 Beer...

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Beer Brewing Review: Dec 3, 2009 Beer strength is usually measured as % alcohol by volume Because 1 mL of ethanol weighs less than 1g % alcohol by weight is less than ABV The typical strength of most bers worldwide is 4-5.2 ABV The biggest brewing company in the world Anheuser-Busch/Inbev Most beer in the world is brewed in China Most beer in the world is drunk by Czech Major component of any beer by weight is water Least cost contributor to a bottle of beer is hops Highest cost contributor to a bottler of beer is bottle The biggest selling style of beer in US is light beer Basic sequence in a malting operation is: Steeping, germination, kilning, Basic sequence in a brewing operation is: Malt storage, milling, mashing, wort separation, boiling, clarification, cooling, fermentation, conditioning, filtration and stablization, packaging Ale Lager Extent of malt modification High Low Intensity of kilning High Low Mode of hopping for flavor Dry Late Yeast type Top Bottom Fermentation temperature 12-20+ Celsius 6-15 Celsius Bock Lager Alt Ale Kolsch Ale Porter Ale Helles Lager Marzen Lager Stout Ale Light beers have fewer calories Draft beers are sold on tap, unpasteurized Main gas component of beer is carbon dioxide Some brewers deliberately add nitrogen to improve foam The gas that promotes beer staling is oxygen Main surface-active component that stabilizes beer foam is protein It originates in barley It cross-links with hop bitter acids Foam is destroyed by lipid and alcohol The tendency of beer to spontaneously foam is called gushing It is primarily cause by Fusarium The Fusarium originates in infected grain The color of beer is mostly due to melanoidins
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These molecules are formed from sugars and amino acids, during kilning Color can also come for the oxidation of polyphenols The main source of haze in beer is by joining together of protein and polyphenol
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Beer Brewing Review - Beer Brewing Review Dec 3 2009 Beer...

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