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Weighing hops. The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. [1]
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
A thermometer in use to test the temperature of beer. Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity (abbreviated SG), or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries.
A SCOBY used for brewing kombucha Kombucha co-culture with SCOBY biofilm. Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. [1]
The Carlsberg Research Laboratory is a private scientific research center in Copenhagen, Denmark under the Carlsberg Foundation. It was founded in 1875 by J. C. Jacobsen, the founder of the Carlsberg brewery, with the purpose of advancing biochemical knowledge, especially relating to brewing. It featured a Department of Chemistry and a ...
During the brewing process, humulone undergoes isomerization to form both cis- and trans- isohumulone which are responsible for the bitter taste of the beer. [13] Hops also contain lupulones , or beta acids; [ 13 ] these beta acids are not considered in the initial bittering of the wort as much as their alpha acid counterparts since they do not ...
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.
The EBC Brewing Science Group is a network of brewing scientists from breweries and academic research institutes. The membership of the group currently stands at about 60. The Brewing Science Group organises a technical meeting every two years where members have the opportunity of presenting their latest findings within an atmosphere of ...