FST notes

FST notes - Beer strength is usually measured as ABV...

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ABV (alcohol by volume) Because 1 mL of ethanol weighs less than 1g, % alcohol by weight is 3.2% The typical strength of most beers worldwide is 4-5.2 ABV The biggest brewing company in the world is Anheuser-Busch/Inbev The most beer in the world is brewed in China The most beer in the world is drunk by Czech Republic The major component of any beer by weight is water The least cost contributor to a bottle of beer is hops The highest cost contributor to a bottle of beer is bottle The biggest selling style of beer in U.S. is light beer The basic sequence in a malting operation is steeping, germinization, kilning The basic sequence in a brewing operation is malt storage, milling, mashing, lautering (wort separation), boiling, clarification, cooling, fermentation, conditioning, filtration (clarification and stabilization) 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 High Low Ales – Alt, Kolsch, Porter, Stout Lager – Bock, Helles, Marzen Light beers have fewer calories Draft beers are on tap. Means nonpasteurized The main gas component of beer is carbon dioxide Some brewers deliberately add nitrogen to improve foam The gas that promotes beer staling is oxygen The 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 lipids, detergent and alcohol
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This note was uploaded on 09/17/2011 for the course FST 3 taught by Professor Bamforth during the Spring '08 term at UC Davis.

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FST notes - Beer strength is usually measured as ABV...

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