Daniel Morales - Daniel Morales Margaret Schmierer Friday...

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Daniel Morales Margaret Schmierer Friday 12:55 Lit Assignment
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http://pubs.acs.org/cen/whatstuff/84/8414beer.html Brewing Beer from cereals relies on a variety of biological, chemical, and physical processes; by Michael Freemantle This article begins with a brief overview of the history of Beer throughout human history. Beer is a very important to many different cultures around the world, and has been that way for a very long time. As Michael Freematle explains, there is evidence of early civilzations such as Mesopotamia in 6000 B.C. as well as the Egyptians in 5000 B.C brewing beer for people to enjoy. So how is beer ‘brewed’ exactly? Something that may seem as a very simple product, is involves several different chemical and biological mechanisms behind it. To begin, the grain must undergo a process called germination. Germination requires both oxygen and water and begins when growth hormones are secreted from the cereal grain. Complex sugars and proteins are broken down by enzymes present in the grain to utilize these compounds for fuel. The germination process is ended by heating the grain which results in most of the water evaporating and thus stopping the metabolic processes of the grain. Malted cereal, an important ingredient to beer, is smashed, mixed and soaked in hot water. This process releases complex sugars from the cereal grains that can be fermented. After being thoroughly mashed the liquid portion of the mash is called ‘wort’. Hops are then
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added to the wort for taste, then the wort is boiled in order to kill off any lingering bacteria that my have accumulated during any of the processes.
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