2015/10/8nslab lab fun time1 cheers! presented by jeffrey

112/04/21 nslab lab fun time 1

Cheers!

Presented by Jeffrey

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Categories of Alcoholic Beverages

Beer Wine Spirits

Hard Liquor

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Beer

Produced through the fermentation of starchy material

Not distilled after fermentation

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Ingredients of Beer

Water Malt Hops Yeast Clarifying Agent

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Water Because beer is composed mainly of

water, the source of the water and its characteristics have an important effect on the character of the beer

Hard water is more suited to dark styles such as stouts or porters

Very soft water is more suited for brewing light-colored beers, such as pilsners

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Malt Among malts, barley malt is the most

widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars.

However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used Wheat, rice, oats, and rye, and less frequently,

maize and sorghum.

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Malt Malt is formed

from grain by soaking it in

water, allowing it to start to germinate

then drying the germinated grain in a kiln

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Malt

Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars

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Malt Different roasting times and

temperatures are used to produce different colors of malt from the same grain

Darker malts will produce darker beers.

In most cases, two or more types of malt are combined when making modern beers

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Hops

Hops have been used as a bittering agent in beer

Used since the seventeenth century

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Favorable Characteristics of Hops Contribute a bitterness that balances

the sweetness of the malt, Contribute aromas which range from

flowery to citrus to herbal, Have an antibiotic effect that favours

the activity of brewer's yeast over less desirable microorganisms and

Aid in "head retention", the length of time that foamy head created by the beer's carbonation agent will last.

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Yeast Yeast is a fungus that is responsible for

fermentation A specific yeast is chosen depending on

which type of beer is being produced Two main strains being

ale yeast (Saccharomyces cerevisiae) lager yeast (Saccharomyces uvarum)

Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result.

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Yeast Wild yeast Most modern fermentations are

conducted using pure yeast cultures. On average, beers' alcohol content is

between 4% and 6% alcohol by volume can be as low as 2% as high as 14% under ordinary circumstances several brewers claim to make beers that are

upwards of 20%.

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Clarifying agent Some brewers add one or more

clarifying agents to beer that are not required to be published as ingredients.

Common examples of these include Isinglass finings, obtained from

swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; Gelatin.

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Clarifying agent

Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer.

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Brewing process

Mashing Sparging Boiling Fermentation Packaging

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Mashing

The malted grains are ground and soaked in warm water in order to create a malt extract.

The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars.

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Sparging

Water is filtered through the mash to dissolve the sugars.

The darker, sugar-heavy liquid is called the wort.

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Boiling

The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any bacteria.

The hops (whole or pelleted) are added, or a hop extract is used.

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Fermentation The yeast is added and the beer is

left to ferment. After primary fermentation, the

beer may be allowed a second fermentation, which allows further settling of yeast

Some brewers may skip the secondary fermentation and simply filter off the yeast.

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Packaging

At this point, the beer contains alcohol, but not much carbon dioxide.

The brewer has a few options to increase carbon dioxide levels.

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Packaging The most common approach by large-

scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle.

Smaller-scale or more classicly-minded brewers will add extra ("priming") sugar or a small amount of newly fermenting wort to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning".

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Kirin Ichiban

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Raw Beer

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Wine

Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice.

The word comes from the Latin vinum - referring to both "wine" and the "vine".

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Wine Wine-like beverages can also be made

from other fruits or from flowers or grains, even honey.

In this sense the word wine is used with a qualifier, for example, elderberry wine

The word wine by itself always means grape wine.

This terminology is often defined by law.

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Types of Wine

Red wine White wine Sparkling wine

champagne

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Spirits (Hard Liquor)

A preparation for consumption containing ethyl alcohol purified by distillation from a fermented substance such as wine, malt, or grain.

The term is usually restricted to alcoholic beverages.

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Examples of Spirits

Whiskey Brandy Vodka

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To Be Continued…

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Fermentation

Energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation

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Starch

A complex carbohydrate which is insoluble in water

Starch (in particular cornstarch) is used in cooking for thickening sauces

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Distillation

A means of separating liquids through differences in their vapor pressures.

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Hard water

Water that has a high mineral content

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Alcohol by Volume beer: 3-6% alcopop: 4-5% cider: 5-7% barley wine: 10% wine: 12.5% port wine: 20% single malt whisky:

40%

liqueur: 15-55% liquor (aka spirits):

Typically 40% and up, but recently introduced

(U.S.) 'light' liquors are only 20%

premium single malt whisky: 60%

neutral grain spirit: 95%