BREWING

* Brewing is divided broadly into two main processes: the first corresponds to the conversion of cereal starch to fermentable sugars by the action of enzymes found in malt and the subsequent fermentation of the same by the action yeast. This method, although its main objective the production of beer, is very similar to that used in the manufacture of beverages such as sake, mead and wine. The brewing has a very long history, and the historical evidence say that it was used by the ancient Egyptians. Some recipes for making beer recipes come from ancient Sumerian writings. The beer industry is part of the activities of the economy of the West.

INGREDIENTS

* Illustration of the hop plant.

The six basic ingredients usually involved in brewing are:

Malta is one of the initial elements of the brewing, consisting mainly of barley seeds

 that have germinated for a limited period until they have sprouted to about two or three inches and then are removed and dried. The brewing can be done with any cereal that is "malted" (ie any seed that has starch and is capable of sprouting) barley has between 60% -65% starch. The aim of this step is amylase production will be used to break down starch.

Water: Another main element involved not only in the initial moments mixed with malt, but in some of the later leaked, introduces a distinctive flavor ( famous the saying that one knows Dortmund pilsener different from a Munich ). Between 85 and 92% of beer is water.

Hops: Humulus lupulus is a relatively modern ingredient in beer, is a climbing plant from the cannabis family is also responsible for providing a characteristic bitter taste, comes to stabilize the foam. Hops are responsible for floral aromas and flavors of some types of beer, especially those in the U.S. and England. This plant is used unfertilised female flower. This ingredient has many medicinal properties including tranquilizantes.3 Other than the basics of adding malt is braking the enzymatic processes after the first filtrate.

Yeast: is the name given to unicellular organisms (size 5-10 microns) which transform by fermentation of carbohydrates and amino acids in cereals in ethyl alcohol and carbon dioxide (CO2). There are two types of

Fermentation: high fermentation, corresponding to yeast floating generating Ale beer and fermenting yeasts corresponding to that sink to the bottom during fermentation or Saccharomyces uvarum Saccharomyces carlsbergensis serving for Brewing Lager. High fermentation results in fruity flavors and other characteristics atypical of the lagers, due to the production of esters and other fermentation byproducts.

Grits: are added to make the preparation more stable, generally other types of cereals such as wheat, oats, rye, corn and even. Besides foam stabilization, these cereals different flavors added to beer and increases perceived 'density' of the drink itself.

Sugar: Sometimes, sugar is added during the boiling stage to increase the amount of alcohol in the final product or to dilute it.