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100 Cards in this Set
- Front
- Back
How Beer Is Made
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Malted cereal grain (as barley)
Hops is the spice of beer |
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Best Quality Beer
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Foam, Clarity, Color, Flavor, Shelf-Life
High Yield at lowest cost |
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The proceeds of alc. fermentation
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Sugar to ethanol to carbon dioxide
Sugars from grain are fermented to produce beer |
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Basic 4 Ingredients
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Malted Barley
Hops Yeast Water |
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Reinheitsgebot of 1516
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Declared that the 4 basic ingredients are the only ones allowed in beer (Germany)
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Alternative Sources of Sugar
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Rice and Corn
Rice is used widely to make Bud and Bud Light |
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4 Phases
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Malting--In Brewhouses
Brewing--The extraction of the Grain Fermentation--Yeast Finishing |
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The stuff
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Barley (bag of starch) BAD FLAVOR--> Malt NICE FLAVOR--> Wort RAW FLAVOR--> Beer BERRY FLAVOR
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Barley Kernel
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Hard and unpleasent
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In an Endosperm
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Husk is left behind
Enzymes are made in the Aleurone |
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Micropyle
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The only place water can get in
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Mashing
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Break down starch to produce sugar and the liquid is called the Wort
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Sudwerk
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German slang meaning Brew House--everything must be German (ingredients)
Uses Davis water (main ingredient) Grain is from Germany |
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Privatbrauere
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Private Brewery
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The Hops
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A flower with bitter flavors and aromas--does not contribute to color
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The Yeast
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Live fungus that makes alc. from sugar
Ale yeast is treated differently and Lager yeast |
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Milling
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Break the grain open
Make stuff inside accessible Usually roller mills |
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Mashing
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Enzymes in malt make sugar out of starch
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Lautering
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Filter liquid from the malt
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Boiling
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Boil the liquid (called the wort)
Add hops-- 1st is bitter, last hops is a nice aroma |
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Cooling
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Addition of yeast
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Lauter Tun then Boiling
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Boiling, steam is put in the calandra
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Fermentation
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Manipulation of the yeast life cycle
Tempurature is important Tall and closed fermenters are faster and more sanitary |
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Lager
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The German word for "Store", the same as aging
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Filtering
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Gives a longer shelf-life
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Matt Alonso
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General Manager at Pacific International Rice Mills
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Rice
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Member of the proceeae "true grass" family
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Rice discovery
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In India and souther China
2 major types: Japonica and Indica Well adapted to poorly drained soils, it is irrigated 75% and rain fed 25% |
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Sizes of Grain
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Short
Medium Large Grown on 6 of 7 continents 92% asian Spread through Colonialism |
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Production in CA
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All is produced in Sacramento
Seedbred Prep. |
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Time Stages
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Early April: Chisel, Plane, Fertilize, Herbicide, Roll
Late April: Flood Early May: PLanting--in water, must be soaked, and is GPS assisted and dropped by a Plane |
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Growth Stage
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Depends on variety
Takes about 140 Days Seeding emergence (15 days) Tillering (30 Days) Panicle initiation (15 days) Heading/Flowering (30 days) |
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Nature Stage
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Late August: Final grain fillling (25 days) and water is drained 25 days prior to harvest (Critical Stage)
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Harvest Stage
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September-October
17%-25% moisture |
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Why we use rice
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American Beers have used grains other than malt
Very available Lower protein than N.A Barley |
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Processing and Recieving
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Inspected for defect
milling quality inspected Rice goes into rubber tubes WHitening process--goes into 4 machines 1st 2 are abrasive millers and the other 2 are friction millers |
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Beer Styles
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Ales and Lagers
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Ales
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Top Fermentation
15-25 degrees celcius Older pedigree More modified, highly kilned malts Addition of hops after the beer is finished (dry hopping) |
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Lagers
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Bottom fermentation
6-15 degrees celcius Less well modified malts, more gently kilned Late hopping at end of boiling process |
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Types of Beers
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There are a lot
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English Pale Ale
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Bitter on Tap (Draft)
Draft means not pastuerized in a bottle or a can (also on tap) 2-7.5 alc. content Well modified malf, kilned to high temp, copper color and relatively malty |
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Adnams Suffolk
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Strong Ale
Bitter 4.5 ABV |
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After Fermentation (Ales)
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"Primed" with extra sugars, "dry hopped" with cones and does with isinglass finings prior to "racking" in casks
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Sierra Nevada Pale Ale
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Comes from Chico
5.6 ABV Bittery Hops Fruity |
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Theakson Old Peculier
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"Old ale"
5.6 ABV Sweet, Malty 13 degrees celcius |
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Mild Ale
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IN Decline, old fashioned
Sweeter and darker Color is due to caramel or low porportion of heavily kilned malt |
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Bank's
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From outside Birmingham
Mild Ale 3.5 ABV 10-15 degrees celcius Thirst quenching |
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Scotch Ales
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Sweeter and darker than english Ales
Scotland terms--Heavy and Light |
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Belhaven
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"/" is the symbol for "Shilling"
Old ratings for tax bands |
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Barley Wines
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Fermented at high gravities
Higher gravity= greater content of sugar= higher fruity character and high alc. % |
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Bass No.1
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10.5 % ABV
10-13 degrees celcis Named for old Brewhouse in Burton |
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Belhaven
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Wee Heavy
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Worthington White Shield
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Naturally conditioned
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German Beers
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ALT--is an ale
Kosch From Cologne |
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England Beers
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Porter--few porters now
stout |
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Belgium top fermentation beers
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Trappist Beer
Relatively dark, bitter, acidic, clear fruity notes, up to 12.5 ABV |
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Light
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Low Calories
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China
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Top producer, followed by U.S and Germany
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Biggest consumer
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Czech republic
48% of beer brewed came from 10 companies |
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#1 , 2 and 3 Brewing companies
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InBev located in Belgium, the brand is Stella..
SABMiller followed by Anhueser-Busch |
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#1 In U.S
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Anhueser Busch
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Carlesberg
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Family Owned, 5th biggest
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China and U.S
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China is growing rapidly while U.S is staying the same
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President Jimmu Carter
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Signed legislation allowing home brewing
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Alc. by weight vs. ABV
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Alc. by weight is less than ABV
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Cost of a beer bottle
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Most expensive part is the bottle, and the cheapest is the hops.
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Legality of Brewpubs/Brewer
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Except in Brewpuds, it is illegal for the brewer in the U.S to sell directly to the consumer
Control of beer is up to the state |
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Top 5 Drinking States
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New Hampshire
Nevada N. Dakota Montana Wisconsin Utah is at the bottom-- 3.2 alc. by weight and 4% ABV |
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Beer in History
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6000 BC Babylon
1086 St. Pauls Cathedral London By early 14th century there was 1 brew pub for every 12 people |
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Gruit
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Spices, popular before the use of hops
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1636 Stag Brewery
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Budweiser
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Rule of Thumb
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Sticking a thumb in the boiled water to make sure it wasnt too hot for the yeast
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1 degree Plato
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= 1% sugar solution
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10 degrees plato
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4 % ABV
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Western Brewing Industry
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Came from Bohemia (now the Czech republic)
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Adrian Block
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Opened first Brewery in N. America in 1613
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Dutch west INdia company
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Opened 1st public Brewery
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Stamp Act 1765
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Free for taverns in form of a stamp
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Joule
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Energy
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Sorenson
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PH Score
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Water
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Beer is 90% water
Should not hurt the person or the plumbing |
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Good Brewery and Bad Brewery
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Good uses 5X more than ends in beer
Bad brewery uses 20X |
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Potable Water
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Regulations: Water standards, Chemicals, microbes
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Brewing Water
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Used for cleaning
Service water--generates steam, transfers energy/heat used for mashing |
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Hardness of water
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Temp. hardness is caused by bicarbonates of calcium--can be removed by boiling the water
Permanent--sulfates of calcium |
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Hard and soft water
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Hard water has a lot of minerals-calcium and magnesium are very present in hard water
Soft water has few or no calcium or magnesium--comes from rock sources Boiling softens water--better extraction of bitterness, especially Ales |
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Bicarbonate
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Alkaline
Calcium + Phosphate --> Acid |
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PH and Beer
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Lower the PH the more sour
Beer PH ranges from 4-4.5 |
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Waste Water
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Aerobic and Anerobic tanks
Aerobic tanks produce carbon dioxide and water breaks it down Anerobic--uses methane, burns it to get energy |
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Goddisgoode
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Brewing yeast--used to trigger next fermentation
Bud scars-- show how many times yeast has divided--its length of life |
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Saccharomyces Cervisiae and Pastorianus
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Cervisieae = top fermentation
Pastorianus = half the amount of genes and bottom fermentation |
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Brewing strains
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65% of beer in germany comes from 4 strains
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Nucleus and membrane
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16 chromosomes--several copies--polyploid
we need oxygen to make the membrane |
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Ale strains and Lager Strains
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Ale grows at 37 degrees celcius (blood temp) and dont use melibose (2 sugars together)--doesnt have the enzymes to break down
Lager dont grow at 37 degrees and uses melibose |
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The needs of Yeast
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Energy, carbon nitrogen oxygen minerals solfate vitamins....
must add zinc |
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Yeast
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Very stable and resistant
-must be alive to ferment -you can test if it is alive by methylene blue--takes the color out.. it is dead if it is blue |
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Vitality
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no good test to vitality of yeast
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Cell # hemocytometer
Pitching # |
pitching rate # of yeast is 1 million cells in every milliliter for every degree plato
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Specific gravity
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weight of beer over weight of H2o
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During fermentation
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-Alc.
-carbon dioxide -flavorsom substances -more yeast! |