Beer is a beverage of low alcohol resulting from fermentation with selected yeast, the wort made from barley malt, rice, maize, hops and water.
Each of these components, taken separately, is considered of great importance. For example, the grain of barley for their energy ( carbohydrates ) and protein content and salts (phosphates).
Being the most consumed beverage in the world, is recognized by their different classifications , the following varieties: Lager, Abbey, Gueuze-Lambic, White Ale and Stout.
On average, each 100 g of beer consumed 46 kcal. Therefore, a draft beer 300 ml beer contains about 150 kcal. As constituted on average 94% water.
Beer is allotted therapeutic properties to combat nerves, anemia, and insomnia. From studies published in 1984 have shown the decreased risk of myocardial infarction in moderate drinkers in relation to nondrinkers.
The history of beer is closely linked to the first steps taken by the men in agriculture and the consequent need for storage of grains. Is assumed that its name comes from classical Latin cerevisia Cervisia or by reference to Ceres, goddess of agriculture.
Farmers noted that this combination of milled grains, placed in a container and exposed to normal environment fermented (by the action of microorganisms in the environment). The result of the harvest and tasted liked to add water to the resulting paste of yeast .
For the XIII century, joined the hop to the mix, who was responsible for flavor and aroma due to its known antiseptic qualities, which give stability to the beverage.
The industrial mass production is recognized as initiated in the late eighteenth century, leaving very few traces of those brands.
Currently, drinking beer in its different forms is a custom of almost all peoples of the world. Its production does not depend exclusively on a particular grain, but of local cereals (and there existed maize beer, barley, rice, millet, oats, etc.)..
Composition of beer
There are three commodities used in its manufacture: barley malt, hops and the water. But we must also take into account the yeast and the ‘attachment’ (rice and maize flour).
- Malt: Obtained malting process of malting barley grain (high performance extract). The malting involves the controlled development of grain germination and a final procedure of drying / roasting. Once transformed, the malt will yield starch, enzymes and proteins necessary for the preparation of the wort.
- Hops: It comes from mature female flowers of the hops plant. Gives the beer the bitter taste, pleasant and delicate aroma that characterizes it, also on the formation and quality of foam.
- Water: The great importance of this element is given because they collaborate in the process and taste the final product. The water, like all other components, is constantly analyzed and treated with sulfates, nitrates, chlorides, sodium , calcium , etc. To maintain the quality standards required in the plants with the latest generation equipment, enabling desalinate and purify the liquid to use.
- Attachment: The broken rice and grits, as attachments, starches contribute only needed for brewing.
- Yeast: Yeast are single-celled fungi that reproduce by budding. A yeast cell is typical when it is fully developed, from 8 to 14μm in diameter and a mass of dry matter 40pg. Yeast is essential to the brewing process where most of the substances present in the juice (sugars) diffuse through the wall into the cell. Inside the cell sugars are transformed into alcohol and carbon dioxide. This transformation is known under the name of fermentation. At the same time within the cell generate other products which are key to the development of organoleptic profile (taste and aroma) of beer.
It is a thermal procedure or operation which is done to ensure the biological quality over time without altering the product composition. It is measured in units of Pasteurization (UP), by a team called pasteurimetro.
It is a team of great size, which passes inside the bottle, for 45 minutes. Eight sectors are located internally, all of which are hot water showers, from 30 ° C in income, up to 62 ° C in the fourth and fifth chambers and finally down to the original temperature.
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