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Hopkins, R (2011), Biochemistry Applied to Beer Brewing – General Chemistry of the Raw Materials of Malting and Brewing, Tobey Press, ISBN 978-1-44654-168-5 Hornsey, Ian (2003), A History of Beer and Brewing , Royal Society of Chemistry, ISBN 978-0-85404-630-0
The choice of a hop variety used in beer brewing depends on the beer style. For instance, lager styles use hop varieties with a low alpha acid content (such as Saaz and Hallertauer) while IPA styles use hop varieties with a high alpha acid content (such as Cascade, Centennial and Chinook).
Humulone (α-lupulic acid), a vinylogous type of organic acid, is a bitter-tasting chemical compound found in the resin of mature hops (Humulus lupulus). [2] Humulone is a prevalent member of the class of compounds known as alpha acids, which collectively give hopped beer its characteristic bitter flavor.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
It publishes a journal, the Journal of the American Society of Brewing Chemists. Multiple books have used data conducted by the ASBC. Rebecca Newman, one of past presidents of the organization, was a member of the Master Brewers Association of the Americas. Newman also worked for various breweries, like Anheuser-Busch and Boston Brewing Company.
Burtonisation is the act of adding sulphate, often in the form of gypsum, to the water used for the brewing of beer, to bring out the flavour of the hops. The name comes from the town of Burton upon Trent which had several very successful breweries due to the chemical composition of the local water. [14]
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
Just as the composition of the beer (proteins, hops, yeast residue, filtration) affects a beer's head, the amount of lacing is also closely controlled by the specific composition of the beer, and beer connoisseurs can tell much by the lacing, though strictly speaking beer quality is not readily apparent by the head or the lacing. [2]