Beer is probably one of the oldest and best-known beers around and second only to water. It has been around since Beerus, a god of beer, first drank it at the Olympic games in ancient Greece. world of beer Beer has been brewed from cereal grains, most commonly from malted barley. During the Middle Ages the barley was grown primarily for its grain. The first modern beer was created in 7th century Germany, called whey beer, which contains no carbohydrates.
In the US, the main way to make beer is at a small brewery. A small brewery produces small quantities of beer, usually for local use. Most of these breweries have been built by individual craft brewers. The tradition of starting a small brewery continues today, with brewers creating smaller quantities for sale to consumers, most often to college students. Smaller breweries can be more economical to operate than larger ones.
Domestic Brewing refers to brewing beer to be distributed to retailers. On a domestic scale this may include local distributors, state and countrywide retail sales, or personal use. There are several different types of domestic breweries, including microbreweries and brew pubs. Microbreweries are typically located inside of homes or other residential communities, whereas brew pubs are sometimes found in shopping centers and restaurants.
German Brewing refers to brewing beer to be sold to the public. The German beer style is similar to that of English brewing, but typically the yeast is not used. German beer styles are similar to those of other continental beers; however, they contain German hops, rather than lagers. German beer pilsners and bocks are the two most common styles. German beer is a bit cheaper than American beer, so many American drinkers prefer it.
Oats are the primary source of what is called wort, which is the fermented beverage made from the wort. It contains a large amount of calcium, which is needed to start the fermentation of the malt extract. Yeast is a natural organism that takes up a place in the bottom of the beer container. The yeast will ferment on the grains and release carbon dioxide and alcohol as gasses. When the grains are dropped into the beer, the yeast will produce the alcohol. Alcohol can be separated from the remainder of the grain.
Flour is an extract from the grains. It is combined with water to create a thick paste, which is mixed with yeast and brought to the boil. The remaining part of the grain becomes the starch source and is called primrose. This starch source gives the beer its unique taste, flavour and smell. Different strains of yeast produce different flavours and aromas, so each beer has its own unique “Personality”.
After fermentation is complete, the wort is transferred to a fermenting container, where it undergoes further conditioning to convert the sugar to alcohol. Yeast does this for about five to ten minutes using what is called an incubator. This process allows the yeast to convert all the sugars in the beer to alcohol, called beer yeast. The last step is to bottle or keg, depending on the beer type.
As the beer is bottled it is left with carbonization. Carbonation adds a sharp, tart taste to the drink. However, if kegging and bottling are done at the same time, carbonation is lost before the beer has a chance to fully carbonate. As the yeast ferments, the carbon dioxide is drawn up into the bottle, along with the yeast, providing a fresher tasting cup of beer.
All beer yeast types have their own distinctive flavour, colour and smell. However, two main articles that make up every type of yeast are Saccharomyces cerevisiae and Candida albicans. Saccharomyces cerevisiae is the main organism responsible for the creation of beer, bread and other fermented beverages. It is this organism that is the main cause for the “yeasty” taste we associate with beer.
Another way in which beer is made through the fermentation process is through the removal of additional sugars. As the yeast ferments and converts sugars to alcohol, it also takes away any surplus sugars from the beer, leaving behind what is known as beer waste. A lot of beer producers these days use processes called “lagers” to reduce the amount of beer waste.
One final way in which beer can be made and consumed is through fermentation of the wort before it is sent to the breweries for storage. During this process the yeast converts the sugars in the wort into alcohol and carbon dioxide. The high alcohol content in the beer makes it ideal for storing for long periods of time and also aids in the flavor development of the beer. Some beers that are especially good at storing well are German pilsners, British light beers and Irish stout. Although many people think that draught beers are traditionally less tasty than lager beer, recent advancements in technology have allowed the introduction of Draught beer in the American and British beer industries. These beers have almost gone from boring to exciting!