lec 7 beer and brewing technology Flashcards
What is beer?
Alcohol containing beverage produced through
conversion of starch to (mainly) maltose which is
subsequently fermented
what is the fundamental ingredient in beer brewing?
malt is a fundamental ingredient that provides fermentable sugars and contributes to the flavor, color, and body of the final beer.
what is malt typically made of?
from cereal grains, with barley being the most common choice due to its high enzyme content, which is crucial for starch conversion during brewing.
what is germination?
converting cereal grains, typically barley, into malt.
Cereal kernels (most commonly barley)
in which germination is initiated and
subsequently stopped
* Activation of enzymes
* Other cereals: wheat (oats and rye to a
lesser extent)
what are the Most important enzymes in malt?
α-amylase and β-amylase -
maltose and dextrins
* Proteases –amino acids for the
yeast
* β-glucanase – reduce viscosity
during mashing, improve
filterability
what is the Diastatic power?
the enzymatic activity of malted grains in converting starches into fermentable sugars during the mashing process. It indicates the ability of malt to produce enzymes, such as alpha-amylase and beta-amylase, which are essential for starch conversion.
what is Caramellization and roasting is important for?
flavour and colour
* Reduces or eliminates enzymatic activity
what is Speciality malts?
a minor part of the total malt used
specialty malts are used in smaller quantities and primarily contribute to the color, flavor, aroma, and mouthfeel of the finished beer.
what are Adjuncts
Unlike specialty malts, which are primarily used for flavor and color, adjuncts are primarily used to increase fermentable sugars and influence the beer’s overall composition.
- they are Non-malted ingredients
- Cereals: maize (corn), rice etc. – as source of sugar
- Diastatic power in the total formulation becomes crucial –
addition of enzymes (β-amylase) - Sugar
- Roasted barley (flavour and colour)
what role does water play as an ingredient in beer?
- Solvent and main ingredient
- Provides minerals for the yeast
- pH and minerals will affect enzyme activity and beer
flavour - Typical pH 5.2-5.5
- Hardness can influence flavour and enzyme activity
- Contaminants can cause off-flavours
Malt crushing
- Faciliatate mashing
- Husks should be intact – facilitate extraction and draining (sparging, lautering)
- Particle size after crushing is crucial.
what is mashing?
degradation of starch
what are themost common type of mashing?
Most common: Infusion mashing
* Crushed malt is mixed with warm water
* Different temperature rests leads to optimal enzymatic
activity
* Which rests are used depend on the beer
* In some malts protein and β-glucan are already
considerably degraded (“highly converted” malts)
what happens at Low T (63-65 °C) during mashing?
efficient degradation to maltose, smaller body (lager)
what happens at High T (>65 °C) during mashing?
less efficient degradation, larger body (ale och stout)
