Beer Brewing Review

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

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
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
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
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
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/25/2010 for the course FST 003 taught by Professor Charliebamforth during the Fall '08 term at UC Davis.

Page1 / 4

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

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online