Production of Wine, bio, Wine, beer, alcohol

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First Edition, 2009
ISBN 978 93 80075 03 7
© All rights reserved.
Published by:
Global Media
1819, Bhagirath Palace,
Chandni Chowk, Delhi-110 006
Email:
globalmedia@dkpd.com
Table of Contents
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Beer
Schlenkerla Rauchbier straight from the cask
Kriek, a beer brewed with cherries
 Beer
is the world's oldest and most popular alcoholic beverage. Some of the earliest
known writings refer to the production and distribution of beer. It is produced by the
fermentation of sugars derived from starch-based material — the most common being
malted barley; however, wheat, corn, and rice are also widely used, usually in
conjunction with barley.
The starch source is steeped in water. Enzymes in the malt break down the starch
molecules, producing a sugary liquid known as wort, which is then flavored with hops,
which acts as a natural preservative. Other ingredients such as
herbs
or fruit may be
added. Yeast is then used to cause fermentation, which produces alcohol and other waste
products from anaerobic respiration of the yeast as it consumes the sugars. The process of
beer production is called brewing.
Beer uses many varying ingredients, production methods and traditions. Different types
of yeast and production methods may be used to classify beer as ale, lager or
spontaneously fermented beer. Some beer writers and organizations differentiate and
categorize beers by various factors into beer styles. Alcoholic beverages fermented from
non-starch sources such as grape juice (wine) or honey (mead), as well as
distilled
beverages, are not classified as beer.
History
History of beer
Egyptian wooden model of beer making in ancient Egypt, Rosicrucian Egyptian
Museum, San Jose, California.
Beer is one of the world's oldest beverages, possibly dating back to the 6th millennium
BC, and is recorded in the written history of ancient Egypt and Mesopotamia. The earliest
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