Question

What are principle ingredients in beer production?

Explain the use of the following:

Yeast

Hops

Brewing adjuncts

Temperature

Fermentation time

Barley enzymes

Maillard Reactions and Flavor production

Lautering

Barley steeping

Kilning

Malting

Mashing

Proteins in Beer

Haze production

Amylases and proteases

Pasteurization

Cold filtration

Water purity how important is it to beer?

Answer 1

Beer is any fermented beverage made with a cereal grain. Specifically, beer is made from these four primary ingredients:
Grain (mostly malted barley but also other grains)
Hops (grown in many different varieties)
Yeast (responsible for fermentation; based on style-specific strains)
Water (accounts for up to 95 percent of beer’s content)

yeast

Yeast in it's simplest terms converts the sugar in beer into CO2 and alcohol. Technically it is a fungus, invisible to the naked eye but nevertheless the magical ingredient that makes a beer a beer. Yeast also influences the final flavor, usually adding fruity and spicy notes. But its primary job is making booze.

Hops provide beer with four attributes:

Bitterness: Bitterness is essential to the flavor balance of the beer; it offsets the sweetness of the malt.Flavor: Hops have flavor that’s distinctly different from bitterness, and it adds to the overall complexity of the beer. Aroma: The piquant aroma of hops, which mirrors their flavor, is derived from essential oils in the hops. Stability: Hops help provide the beer with stability and shelf life; their beta acids stave off bacterial contaminatin.

Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention, flavours or nutritional value or additives

temperature

One of the most important conditions that needs to be controlled during the process of brewing beer is temperature. Temperature should be monitored and controlled during each step of brewing from mashing in, to fermentation, and even in packaging, distribution and aging. Temperature is a major factor in many chemical processes that take place during the production beer.Controlling temperature when making beer is paramount during every step, from mashing in all the way to distribution and aging. Temperature can affect the flavor, foam quality, consistency, and longevity of beer. Fortunately it is also something that, in most steps, is easy to monitor and control.

fermentation time

fermentation of brewer’s wort follows three phases: lag phase for three to 15 hours, exponential growth phase for one to four days, and stationary phase of yeast growth for three to 10 days.

Barley enzymes

Hydrolyse1,6, Proteases,β-glucanase,α-acetolactate- decarboxylase (ALDC

Maillard Reactions and Flavor production

Melanoidins are formed when sugars and amino acids react together while heated in the presence of moisture. This reaction is called the Maillard reaction. The Maillard reaction is responsible for browning and flavor development in a variety of cooking applications. It’s often confused with caramelization, but in the context of boiling wort, what we usually encounter is the Maillard reaction in beer or home brewing.

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging

Barley steeping

Steeping is typically carried out using a discontinuous steeping process, which is where the grain is subjected to a series of what is known as wet covers and air rests. The first wet cover is where the grain is completely submerged in water for a fixed period of time, up to 10 – 12 hours. During this time the maltster will pump air into the steeping vessel to oxygenate the water. Once the first wet cover is complete the water will be drained from the steeping vessel and the grain is allowed to rest. As the grain starts to germinate it will produce carbon dioxide (CO2), which if allowed to build-up will stop germination so during this period air is again blown through the steeping vessel to remove the CO2. These two phases are known as the wet cover and air rest and this cycle is repeated two to three times during steeping so that by the end of the process the moisture content of the grain will have hit the required level for germination to have started. When the grain germinates the embryo becomes metabolically active and produces a hormone called gibberellic acid. The gibberellic acid migrates from the embryo into a layer of cells that surrounds the starchy endosperm. These cells, known as the aluerone layer, react to the presence of the gibberellic acid and start to produce the enzymes that will breakdown the endosperm.

Kilning is the third phase of malting process during which moisture is removed from the green malt.

The malting process converts raw grain into malt. The malt is mainly used for brewing

In brewing and distilling, mashing is the process of combining a mix of grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.

1 can of Regular Beer which has about 1.6 grams of protein

Haze production

Most homebrewers face beer haze after brewing and fermentation are complete, and haze can be an indicator of a few issues. The first is related to suspended yeast, and the second is caused by a combination of protein and polyphenols.

Beta-Amylase works well at 153°F as a compromise for beta and alpha rests. Creates small sugar chains that are highly fermentable and leaves the lowest finished gravity and lightest body. One of the diastatic enzymes required for saccharification.

Proteinase Breaks down peptones, polypeptides and peptides to make them smaller, improving clarity without negatively affecting head retention or body. Breaks down long-chain proteins to medium and short-chains. Typically done for 15-30 minutes.

Pasteurization Process. Heat Destroys Bacteria – By heating a liquid to a high temperature, the bacteria in that liquid can be destroyed. In the brewing process pasteurization is used to stop the growth of the yeast that might remain in the beer after packaging.

cold filtering

Though all filtering is done cold, the term cold filtering is used for a filtering process in which the beer is chilled so the protein molecules clump together and so are easier to filter out. Breweries tend to differentiate cold filtered beers from those that have been heat pasteurised.

Water purity how important is it to beer?

Beer is affected largely by the quality ingredients that make it up. The importance of water in the quality of a beer cannot be overestated as it constitutes about 95% of the total ingredients. Looking around the world at the established brewing regions, you can see a pattern of good fresh water availability. Great water makes for some great beer. There are only four key ingredients necessary for brewing, with so few total ingredients it is easy to see why the water needs to be perfect and is infact the most important amongst them. Water is an integral part of the recipe. The water incorporated into the beer must have a very good taste in order for the beer produced to also have a good taste.