Chapter 27- Alcoholic Beverages

Chapter 27- Alcoholic Beverages - N T R 307 Alcoholic...

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NTR 307 Alcoholic Beverages 9/15/10-9/21/10 Alcoholic Beverages o 3 Major Categories (Beer, Wine, Spirits) Beer- Baere = German for barley ETOH = 7 kcal/gram o 1.5 oz liquor = 5 oz wine = 12 oz wine cooler = 12 oz beer Beer o Ingredients Water, Malted grain (Barley), Yeast, Hops o Brewing Barley is malted- germination Producing malt o Yeast cant utilize starch until it is converted to sugar o Steeping- grain is steeped in water to start germination o Germination activates starch- breaking enzymes that supply sugars- maltose o Grains are dried (kiln) with a gradual rise in temperature (122oF for lagers and 221oF for ale malts) o Milled to crack open the dried, malted barley so water can get inside Sanitation- the first ingredient to good beer Mashing Cracked, malted barley is added to water The enzymes become most active around 150-160oF- converts starch to sugars 1
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NTR 307 Alcoholic Beverages 9/15/10-9/21/10 o The solids are strained out- ‘spent grains’ o The dark, sweet liquid is called “wort” – ‘young brew’ The wort must be boiled for 30-90 minutes depending on the recipe o Sanitizes the wort- Inactivates the enzymes Precipitates proteins contributing to haze Caramelizes sugars Hops are added Added to beer at different stages of brewing o Hops- Dried fruit of the humulus lupulus plant o Different hops creates different flavors o Contain oils and resin that contribute to the aromatic flavor & bouquet of the beer o Add bitterness, flavor, & aroma (dry hopping) o Important preservative Fermentation
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