Beverages: Beer
Lecture 1
Czech Republik most beer consumption: 156,9 litre beer per year.
China biggest beer production.
ABInBev: Biggest beer brewery, with a lot of smaller beer producers in their company
Heineken: Dutch beer brewery
Carlsberg: Danisch
SAB Miller: Britsch beer brewery, ''Grolsch''
Beer = the alcoholic beverage.
Brewed out of grain (barley, wheat), hops, yeast and water.
Ingredients:
- Kind and amount of grain (rye, barley, oats, wheat)
''Stamwort'' = 0 Plato = gram sugar/100 gram wort.
The more P, the more taste, the stronger the beer.
- Hops (humulus lupulus)
> bitterness
> takes care of foam on top of the beer
> works in a conserving way: keep and store beer longer.
- Yeast (fermentation process)
- Water
- Additives (can be everything: chocolate, cherry, citrus etc.)
Brewery Beer production process:
1. Malting (often outsourced)
2. Brewing
3. Fermentation & Conditioning.
Malting Process:
Starch converted into fermentable sugars (maltose > glucose).
A) Steeping; container with grain and water. Grain will soak all the water (18 degrees, 2-3 days)
B) Germinating (25 degrees, several days): grain on a large plate (ontkiemen)
C) Kilning: heat to dry/roast the grain, the germinating process has to stop (two days)
How higher the temperature by kilning, how darker the colour, how stronger the taste.
Brewing Process:
A) Milling: crush the grain (=shredding the malt) and mix it up with brewing water. You get a butter.
B) Mashing: Heat the butter step by step to get much out of the beer + add hops.
C) Filtering and cooling: Wort (=measure the amount of sugar)
Lecture 1
Czech Republik most beer consumption: 156,9 litre beer per year.
China biggest beer production.
ABInBev: Biggest beer brewery, with a lot of smaller beer producers in their company
Heineken: Dutch beer brewery
Carlsberg: Danisch
SAB Miller: Britsch beer brewery, ''Grolsch''
Beer = the alcoholic beverage.
Brewed out of grain (barley, wheat), hops, yeast and water.
Ingredients:
- Kind and amount of grain (rye, barley, oats, wheat)
''Stamwort'' = 0 Plato = gram sugar/100 gram wort.
The more P, the more taste, the stronger the beer.
- Hops (humulus lupulus)
> bitterness
> takes care of foam on top of the beer
> works in a conserving way: keep and store beer longer.
- Yeast (fermentation process)
- Water
- Additives (can be everything: chocolate, cherry, citrus etc.)
Brewery Beer production process:
1. Malting (often outsourced)
2. Brewing
3. Fermentation & Conditioning.
Malting Process:
Starch converted into fermentable sugars (maltose > glucose).
A) Steeping; container with grain and water. Grain will soak all the water (18 degrees, 2-3 days)
B) Germinating (25 degrees, several days): grain on a large plate (ontkiemen)
C) Kilning: heat to dry/roast the grain, the germinating process has to stop (two days)
How higher the temperature by kilning, how darker the colour, how stronger the taste.
Brewing Process:
A) Milling: crush the grain (=shredding the malt) and mix it up with brewing water. You get a butter.
B) Mashing: Heat the butter step by step to get much out of the beer + add hops.
C) Filtering and cooling: Wort (=measure the amount of sugar)
