BEER
TYPES OF BEER
Lager
The word lager is derived from the German verb “lagern”, which means: to store. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Bock Beer
The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.
Ale
Although the term covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
Porter and Stout
Whether dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Dry
“Dry” refers to the amount of residual sugar left in a beer following fermentation. This type of beer is fermented for longer than normal brews so that practically all of the residual sugar is converted into alcohol. The result is a beer which consumers describe as having a crisp flavour, clean finish and very little aftertaste.
The word lager is derived from the German verb “lagern”, which means: to store. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Bock Beer
The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.
Ale
Although the term covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
Porter and Stout
Whether dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Dry
“Dry” refers to the amount of residual sugar left in a beer following fermentation. This type of beer is fermented for longer than normal brews so that practically all of the residual sugar is converted into alcohol. The result is a beer which consumers describe as having a crisp flavour, clean finish and very little aftertaste.
MAKING OF BEER
Brewing is fundamentally a natural process. The art and science of brewing lies in converting natural food materials into a pure, pleasing beverage. Although great strides have been made with the techniques for achieving high-quality production, beer today is still a beverage brewed from natural products in a traditional way. Although the main ingredients of beer have remained constant (water, yeast, malt and hops), it is the precise recipe and timing of the brew that gives one a different taste from another. The production of beer is one of the most closely supervised and controlled manufacturing processes in our society. Apart from brewing company expenditures on research and quality control designed to achieve the highest standards of uniformity and purity in the product, the production of beer is also subject to regular inspection and review by federal and provincial Health Departments. Substances used in the brewing process are approved by Health Canada. On average, a batch of beer will take about 30 days to produce. To be more specific, brewing takes nine and a half hours, while fermentation and aging combined take between 21 and 35 days for ales and lagers respectively.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
A CLEAN BEER GLASS
The glass is the last link between a finely brewed beer and your customer. A clean glass is necessary in order to serve beer at its best—it assures your clientele of the best in taste and eye appeal and tells them that you value their business. How can you maintain your glassware to keep customers coming back again and again? The most effective system is a three-compartment sink.
Sink number one has an overflow pipe with a funnel strainer in which residue from beer glasses is poured (all sinks have overflow pipes to maintain a constant water level). This sink is filled with warm water and glass cleaner.
Sink number two is the rinsing compartment, filled with cool water. A slow but steady stream of cool water should be allowed to run into this compartment throughout the washing operation.
Sink number three is the sanitizer, filled with clean cool water. Where required or preferred it contains a carefully measured amount of sterilizing compound.
2. Empty all contents of the glasses into the funnel located in sink number one. Scrub the glasses vigorously using a low-suds glass-cleaning detergent and, wherever possible, motorized brushes. Use odor-free, nonfat cleaning compounds made especially for beer glass cleaning; oil-based detergents can leave a film on glasses.
3. Thoroughly rinse the glasses in the fresh, cool water that should be constantly flowing into sink number two. Always place the glass bottom down in the rinse to eliminate the chance of air pockets forming and/or improper rinsing.
4. Repeat the same rinse operation in the third sink. Remember that many states require the use of sanitizers. If sanitizers are used, measure the amount very carefully to insure that no odor or taste is left on the glass.
5. Air dry the glass by placing it upside down on a deeply corrugated drain board, which allows air to enter the inverted glass and complete the drying operation by evaporation. Never dry glasses with a towel or place them on a towel or on a flat surface such as a bar or countertop. Residue from bleaches or detergents in cloth can impart an odor to the glass and spoil the delicate flavor of the beer.
Four Steps for Pouring the Perfect Glass of Beer
1.Start with a sparkling clean glass that has been wetted in cold water. Place the glass at an angle, about one inch below the faucet. Open the faucet quickly, all the way.
2. Fill the glass until it is half full, gradually bringing it to an upright position.
3. Let the remaining beer run straight down the middle. This insures a ½" to 1" head.
It is important to remember that it should be served with a good foam head, and that a perfect glass of beer shows a ring of foam after every delicious sip.
BEER SERVICE
Beer should be served at a temperature of 8°-12°C, with lagers generally cooler than other beers. Many different varieties of beers are also served chilled. Also draught beer on its route from the Keg/Cask to the pump often passes through a chilling unit. Draught beers should have a small head on them, and the bar person should ensure that he/she serves the correct quantity of beer with a small head and not a large head to make up the quantity required.
When pouring bottled beer, it should be poured down the inside of the glass which is held at a slight angle. It should be poured slowly. This is specially important where a beer works a lot and many produce a large head quickly if it is not poured slowly and carefully. Such beers are Guinness and Stouts.
All glasses used should be spotlessly clean with no finger marks, grease or lipstick on them. Pouring beer into a dirty glass will cause it to go flat very quickly. Where bottles have a sediment, when pouring, a little beer must be left in the base of the bottle holding the sediment back.
BEER --- BRANDS
USA
Budweiser | Koch's | Piel's | ||||||||
Bull's Eye | Primo | |||||||||
Busch | Lite Beer | Porter | ||||||||
Carling | Lone Star | Prior | ||||||||
Champale | Lowenbrau | Rainier | ||||||||
Champion | Magnum | |||||||||
Matt's | Red, White & Blue | |||||||||
Cold Spring Export | Maximus | Rheingold | ||||||||
Colt 45 | McSorley's | Robin Hood | ||||||||
Coors | Meister Bra'u | Rolling Rock | ||||||||
Coqui 900 | Michelob | Schaefer | ||||||||
Erlanger | Mickeys | Schlitz | ||||||||
Miller | Schmidt's | |||||||||
Schoenling | ||||||||||
Fox Head 400 | Naragansett | Simon | ||||||||
Gablinger | Natural Light | Stegmaier | ||||||||
Steinbrau | ||||||||||
Gibbons | Olde English | |||||||||
Old German | Stroh's | |||||||||
Henry Weinhard | Old | Tuborg | ||||||||
Hudepohl | ||||||||||
Iroquois | Ortlieb's | Wiedemann | ||||||||
Jax | Pabst | Yuengling | ||||||||
Knickerbocker | ||||||||||
| ||||||||||
Cooper Leopard | Tasmanian | |||||||||
Foster's Swan | Tooths | |||||||||
| ||||||||||
Goldfassl Steffl | Zipfer Urtyp | |||||||||
Gosser | ; | |||||||||
| ||||||||||
Duvel Riva | 2000 St. Sixtus | |||||||||
Orval Trappist Rodenbach
Canadian 55 Grizzly Iron Horse Labatt's Pilsner Urquell
Club Bass Ale Beaver Charles Wells Tolly Vaux Double Maxim Watney Whitbread
33 Export Fischer Kronenbourg Altenmunster Augustinerbrau Beck's Berliner Weisse Club Weibe D.A.B. Dinkelacker Doppelspaten Dortmunder Aegean Euler Furstenberg Hacker-Pschorr Herrenhauser Hofbrau Holsten Isenbeck Kaiserdom Kulmbacher MonschofSpartan Paulaner Pinkus Radenberger Spaten St. Pauli Girl Stern Ur-Marzen Wurzburger Amstel Light Grolsch Heineken
Diekirch Biere Carta Blanca Modelo Tecate Steinlager Aass Ringnes Rok Manila San Miguel Krakus Sagres Belhaven McEwan's | ||||||||||
BEER --- CLASSIFICATION
The use of a type of yeast that will generally convert sugars to alcohol and CO2 at lower temperatures is calledbottom fermentation. Bottom-fermenting yeast is sometimes referred to as lager yeast. Slower fermentations are associated with this yeast. The types of beer described below are bottom fermented.
Lager. Lager was developed in Germany United States United States
Bock beer. Bock beer is produced from grain that is considerably higher in extracts than the usual grains destined for use in lager beers. Bock, in German, means a male goat. Bock beer was originally produced around 1200 a.d. in the town of Einbeck Germany Germany
Dark beer. Dark beer is characterized by a very deep, dark color, a full-bodied flavor, and a creamy taste, with overtones of malt, bitterness, sweetness, and caramel. It is usually produced from the addition of roasted barley during the initial brewing stages. It should be served at approximately 45° to 50°F.
Kulmbacher beer. This is beer that comes from Kulmbach , Germany United States
Light beer. Light beer is usually produced by the dilution of regular beers that have been brewed with the use of high-extract grains or barley and have been allowed to ferment dry. Another method of production involves the addition of enzymes, which reduce the number of calories and the beer's alcoholic content; its flavor is also considerably lighter. The purpose of producing light beer is to make a lower-calorie beer. A regular twelve-ounce beer has 135 to 170 calories; a light beer usually has under 100 calories. There are no current Bureau of Alcohol, Tobaccoand Firearms rulings on minimum or maximum calorie levels. Light beers are ideally served at 38° to 45°F.
Malt liquor. This is an American term for a lager beer with a considerably higher level of alcohol (usually above 5 percent) than most lager beers or ales. Tastes vary from brewery to brewery and brand to brand, with some even sweetened with fruit syrup. The name comes from the beer's malty flavor, which has overtones of bitterness. Its color is typically darker than that of regular beers, and its taste is correspondingly heavier and fuller-bodied. Malt liquor is ideally served at 38° to 45°F.
Pilsner (or pilsener). This is the most popular type or style of beer produced in the world. The word Pilsner is taken from the Czech town of Pilsen
Top fermentation refers to the use of a type of yeast that generally will convert sugars to alcohol and CO2 at temperatures between 60° and 70°F, The beers described below are all top-fermented beers.
Ale. Ale is a top-fermented beer with a slightly darker color than lager beer. It usually has more hops in its aroma and taste and is often lower in carbonation than lager-type beers. Ale is usually bitter to the taste, with a slight tanginess, although some ales can be sweet. Ales are usually fermented at warmer temperatures than lager-type beers (60° to 70°F) for from three to five days, and generally mature faster. Ales should ideally be served at 38° to 45°F.
Cream ale. This is a blend of ale and lager beer. Cream ale is highly carbonated which results in a rich foam and strong effervescence. Cream ale is ideally served at 38° to 45°F.
Porter. This is the predecessor of stout, and is characterized by its intense dark color and persistent bittersweet taste and aroma. It is lowei in alcohol than stout and should ideally be served at 55°F. It was inventec in 1729 by Ralph Harwood, a London
Stout. This beer obtains its dark (almost black) color from roastec barley, which has a very high extract level. It contains mostly this roastet barley, which is rendered sterile before germination, and a small amoun of malt for added flavor. It is quite thick and malty, with an intensi bitterness and underlying sweet taste. Stout is relatively low in carbon ation and should be served at 55°F.
Weisse beer (or Weizenbier), This is the German name for a bet made predominantly from wheat. It is usually unfiltered and contain some yeast residue, and therefore is cloudy in appearance. Weisse bet is ideally served at 38° to 45°F.
BEER --- THE FOUR STEP BREWING PROCESS
Brewhouse. An exact weight of ground malt is mixed with a predetermined amount of corn grits and brewing water in the cooker. The enzymatic action of the malt solubilizes the starches during a precise time/temperature cycle. The solubilized starch is then transferred to the mash tun, which contains the main mash. Another precisely controlled time/temperature cycle converts the starches to fermentable sugars. The clear liquid, called wort, is separated from the grain by straining in the lauter tun. The wort is transferred to kettles and boiled. Hops are added in exact amounts to provide the distinctive flavor of beer. At the end of the timed boil period, the hot wort is pumped to a tank to allow settling of unwanted protein.
Fermentation. The wort is converted into beer during this stage. A small amount of brewer's yeast and a quantity of air are injected into the cooled wort as it enters the fermentation tanks. The yeast grows, producing enzymes that convert the sugar in the wort to alcohol and carbon dioxide gas (CO2). Some of the CO2 is collected and saved for later use. Fermentation takes about one week. When complete, the beer is filtered to remove yeast and other solids, then pumped to the aging tanks.
Aging. "Green beer" is allowed to rest for an extended period in the aging tanks. When properly aged, the beer is filtered a final time; if the carbonation level is low, additional CO2 is added. Finished beer is then pumped to the packaging tanks.
Packaging, When the aging process has been completed, the finished beer is then packaged in bottles, cans, and kegs. After packaging, the bottle and can products are pasteurized over a period of approximately half an hour at a temperature that is allowed to rise to 140°F, then cooled down. Because it is pasteurized, packaged beer may be stored at room temperature without damage to the product
Fermentation. The wort is converted into beer during this stage. A small amount of brewer's yeast and a quantity of air are injected into the cooled wort as it enters the fermentation tanks. The yeast grows, producing enzymes that convert the sugar in the wort to alcohol and carbon dioxide gas (CO2). Some of the CO2 is collected and saved for later use. Fermentation takes about one week. When complete, the beer is filtered to remove yeast and other solids, then pumped to the aging tanks.
Aging. "Green beer" is allowed to rest for an extended period in the aging tanks. When properly aged, the beer is filtered a final time; if the carbonation level is low, additional CO2 is added. Finished beer is then pumped to the packaging tanks.
Packaging, When the aging process has been completed, the finished beer is then packaged in bottles, cans, and kegs. After packaging, the bottle and can products are pasteurized over a period of approximately half an hour at a temperature that is allowed to rise to 140°F, then cooled down. Because it is pasteurized, packaged beer may be stored at room temperature without damage to the product
BEER --- INGREDIENTS
Water. Beer is approximately 90 percent water. Not all water is ideal for beer production, though it can usually be made so. Since water from any two areas is never exactly the same, breweries continually test samples from each plant location. The water is conditioned or treated when necessary to insure uniformity of product.
Malt. Barley that has been steeped (soaked in water) and allowed to germinate (sprout or begin to grow) is called malt. Malt is the basic ingredient in brewing and is often referred to as the "soul of beer." It contributes to its color and characteristic flavor. In some parts of the world, malt is the only cereal grain permitted to be used in making beer (This is according to the German brewing purification law called the Reinheitsgebot, or Bavarian Purity Order. It was enacted in 1516 by Bavaria's Duke William IV, who declared that beer could be brewed only from malt, hops, and water, with no other additives except for yeast.)
Corn. The primary reason for adding corn grits to the brew is that Corn grits tend to produce the milder, lighter beer preferred by the American consumer. Like malt, corn is a source of starch that is converted to sugar in the brewing process.
Hops. Hops are the dried, ripe blossoms of a perennial vine (Humulus lupulus) that are added to beer brews for flavoring. The characteristic bitter flavor of beer is attributable to the addition of hops or liquid hop extract. Hops also possess antiseptic properties that inhibit the growth of bacteria. This is particularly important in the brewing of the non-pasteurized draft beers.
Brewer's yeast. This is the agent that transforms wort sugar into alcohol and carbon dioxide. It is actually a microscopic cell that multiplies rapidly. At the end of fermentation the yeast population has increased approximately fourfold. It is the enormous number of yeast cells that makes possible the rapid conversion of wort to beer. While all brewer's yeasts have the ability to ferment sugars to alcohol and carbon dioxide, they can differ considerably in their abilities and hence affect beer flavor in various ways.
Malt. Barley that has been steeped (soaked in water) and allowed to germinate (sprout or begin to grow) is called malt. Malt is the basic ingredient in brewing and is often referred to as the "soul of beer." It contributes to its color and characteristic flavor. In some parts of the world, malt is the only cereal grain permitted to be used in making beer (This is according to the German brewing purification law called the Reinheitsgebot, or Bavarian Purity Order. It was enacted in 1516 by Bavaria's Duke William IV, who declared that beer could be brewed only from malt, hops, and water, with no other additives except for yeast.)
Corn. The primary reason for adding corn grits to the brew is that Corn grits tend to produce the milder, lighter beer preferred by the American consumer. Like malt, corn is a source of starch that is converted to sugar in the brewing process.
Hops. Hops are the dried, ripe blossoms of a perennial vine (Humulus lupulus) that are added to beer brews for flavoring. The characteristic bitter flavor of beer is attributable to the addition of hops or liquid hop extract. Hops also possess antiseptic properties that inhibit the growth of bacteria. This is particularly important in the brewing of the non-pasteurized draft beers.
Brewer's yeast. This is the agent that transforms wort sugar into alcohol and carbon dioxide. It is actually a microscopic cell that multiplies rapidly. At the end of fermentation the yeast population has increased approximately fourfold. It is the enormous number of yeast cells that makes possible the rapid conversion of wort to beer. While all brewer's yeasts have the ability to ferment sugars to alcohol and carbon dioxide, they can differ considerably in their abilities and hence affect beer flavor in various ways.
BEER --- INTRODUCTION
Beer is known to have existed 7,000 or more years ago. Pottery from Mesopotamia dating back to 4200 B.C. depicts fermentation scenes and shows kings sipping their version of beer through gold tubes. References to brewing have been found in hieroglyphics on the walls of ancient caves in Egypt. Archaeological discoveries show that beer was familiar not only to the Egyptians but also to the ancient Romans, Greeks, Assyrians, Babylonians, Incas, and Chinese. New York's Metropolitan Museum of Art has on display a wooden model of a c. 2000 B.C. brewery.
In the twenty-third century B.C. in China, beer was known as Kiu. Even the Vikings made beer at sea in their war ships and drank it out of the horn of a cow. In the Middle Ages, brewing was done in the home by women who were known as "brewsters."
In more modern times, Peter Minuit, after purchasing "New Amsterdam," established the first public brewery in 1622. William Penn, the famous American statesman, was probably the first to operate (in 1638) a brewery on a large commercial scale; it was located in Pennsbury,Bucks County, Pennsylvania. Other famous patriots who owned breweries were Samuel Adams, Generals Israel Putnam and Charles Sum-ner, Ethan Alien, and George Washington. President John Adams (1783-1789) even owned and managed his own tavern.
Fraunces Tavern, the oldest tavern in America still in existence, was founded in 1762 by Samuel Fraunces, a black man. It is located at the corner of Pearl and Broad streets in Manhattan, where George Washington said farewell to his officers after a victory in 1783.
In the twenty-third century B.C. in China, beer was known as Kiu. Even the Vikings made beer at sea in their war ships and drank it out of the horn of a cow. In the Middle Ages, brewing was done in the home by women who were known as "brewsters."
In more modern times, Peter Minuit, after purchasing "New Amsterdam," established the first public brewery in 1622. William Penn, the famous American statesman, was probably the first to operate (in 1638) a brewery on a large commercial scale; it was located in Pennsbury,Bucks County, Pennsylvania. Other famous patriots who owned breweries were Samuel Adams, Generals Israel Putnam and Charles Sum-ner, Ethan Alien, and George Washington. President John Adams (1783-1789) even owned and managed his own tavern.
Fraunces Tavern, the oldest tavern in America still in existence, was founded in 1762 by Samuel Fraunces, a black man. It is located at the corner of Pearl and Broad streets in Manhattan, where George Washington said farewell to his officers after a victory in 1783.
