The Alchemy of Culture: Intoxicants in Society.

London: British Museum Press

Beer

Librairie maritime et coloniale

Cleveland

Origin and History of Beer and Brewing

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ISBN 978-0714117362. 1907. Tr 94
 Introduction

Beer is a popular and familiar drink to many people, but not everyone knows the origin of
beer, its development process and its wonderful applications in life.
 Origin

Beer is one of the oldest beverages mankind has created, dating

back at least to the 5th millennium BC and has been recorded
in ancient writings of ancient Egypt and Mesopotamia. Ha.
ingredient
 Since the main ingredient of beer is water (accounting for 80 - 90%),
the water source and its characteristics have a very important influence
on the characteristics of beer.

water
 Malt
Malt is a product made from herb seeds such as barley, barley, paddy, corn, etc. after germination under
artificial conditions and drying to a certain humidity under required conditions.
 Hublông
It is a vines (Humulus lupulus), perennial (30-40 years), with an average height of 10–15 m. The
houblon flower has male and female flowers separately for each plant. In beer production, only female
flowers that have not been pollinated are used.
 Yeast Other substances
Brewer’s yeast are microorganisms that Some brewers also add one or more
ferment sugar. Specific varieties of yeast are clarifiers to beer that are not required
selected for the production of different types to declare them as an ingredient in
of beer, but there are two main varieties: ale beer. The most common clearings are
yeast (Saccharomyces cerevisiae) and lager
jelly - obtained from fish bubbles;
yeast (Saccharomyces uvarum), with many
caragin- obtained from seaweed; Irish
more varieties depending on which type
of beer is produced. export. Brewer’s yeast algae (red algae with scientific name
converts the sugars obtained from the grain Chondrus crispus); and gelatin. Since
and produces alcohol and carbon dioxide these ingredients can be obtained
(CO2). Before the functions of yeast were from animals, the use or consumption
understood, all fermentation processes used of animal products concerned requires
wild yeast. Although very few beers, such as specific specifications in the brewer’s
lambic beer, are still based on this ancient filtration process.
method, most fermentation processes today
use highly purified and cultured yeasts. On
average, the alcohol content in beer is about
4-6% alcohol by volume, although it can be
as low as 2% and as high as 14% in some
cases. Some brewers also offer beer that con-
tains up to 20% alcohol.
Production
Steps
The first stage of the brewing process in which the malt grain is soaked
in warm water to stimulate germination in order to extract the malt.
The incubation requires enough time and a stable temperature for
the enzymes to convert starch into fermentable sugar. The water is
filtered through the soaking granules to dissolve the sugar. A dark,
sugary liquid is called the beer wort. The beer wort is boiled along with
the rest of the ingredients (except yeast), to remove excess water and
kill bacteria. Hops (whole or small) are added (or use hops extracts).
Brewer’s yeast is added (or sprinkled) and the mixture is allowed to
ferment. After the primary fermentation, secondary fermentation can
be given, which allows the yeast and other substances to work longer.
Some brewers may skip the secondary fermentation stage and simply
filter off the yeast residue. From this point on, beer contains alcohol,
but not much carbon dioxide. Brewers have a number of ways to
increase carbon dioxide levels. The most common practice adopted by
major manufacturers is forced carbonation, through the direct addi-
tion of CO2 into beer tanks or beer bottles. Smaller or vintage-oriented
producers add a “primer” or a small amount of freshly fermented beer
wort (“kräusen”) to the final pipeline, creating a short fermentation
called “barrel stabilizer” or “bottle stabilizer”.
After brewing beer, beer is usually the
finished product. This point from this,
beer is packed into
bar-rels, can or bottles, cans. Pasteur-
ized non-pasteurized beer contains live
yeast and can be stored like wine for
further management in tanks that are
stable with age in order to continue
fermentation and create position. The
long stabilization cycle is common for
Belgian ales and the stabilizer tanks for
enforced ales. As for heavy beers, one
does not stabilize for more than a year
or so.

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server
Types
of Beer
Ale

Ale is any beer produced by floating fermentation, and it is normally fermented at a high-
er temperature than lager beer (15-23 ° C, 60-75 ° F). Ale yeasts at these temperatures
produce significant amounts of esters, secondary flavors and other flavoring products, and
as a result the beer produces a similar floral or fruity taste (but not). just that) like apple,
pear, pineapple, grass, hay, banana, plum or prune. The pattern differences between the ale
varieties are much greater than that of the lager types, and many ale beers are difficult to
classify as to what type they belong.
Lager
 1840-1841

Lager is the most consumed beer in the world. They are native to Central Europe, with this name
being the word lagern (“archive”) in German.
Natural
fermentation

Lambic

These beers use wild yeast, not cultured yeast. All

pre-cultivator beers in the 19th century are very close
to this beer, characterized by a sour taste.
 Beer
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