http univers biere free fr 1 IIngredients http

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I)Ingredients http: //univers. biere. free. fr 2

HOPS (houblon) • The hops used to make beer are the flower of the hop vine • Hop is a member of the hemp family (Cannabaceae). • Hops contain acids which give beer its bitterness • Hop has got 200 oils which give beer some of its flavor and aroma • Adding hops to beer inhibits the formation of certain bacteria • Only 2 g hops are used to make 1 L of beer http: //univers. biere. free. fr 3

Malted Barley (Malt) • Barley looks like a wheat grain • Lots of cereals can be used to make beer (wheat, rye, barley, oats) • 140 g malt are used to make 1 L of beer http: //univers. biere. free. fr 4

Water • Water must be clean and drinkable • Breweries need lot of water, 6 L are used to make 1 L of beer http: //univers. biere. free. fr 5

Yeast (La Levure) • Yeast is the single-celled micro-organism that is responsible for creating the alcohol and carbon dioxide in beer. • There are many kinds of yeasts used to make beer. Each yeast has a distinctive flavor and give beer its various tastes. • There are two categories of beer yeast: - Ale yeast is top fermenting (temperature around 21°C) - Lager yeast is bottom fermenting (temperature around 10°C) • 10 g yeast are used to make 1 L of beer http: //univers. biere. free. fr 6

II) Fabrication http: //univers. biere. free. fr 7

1) Barley germination • First, the barley is soak in water for 1 week at the temperature of 15°C. Barley is now called green malt. • During the germination process, enzymes released by malt convert these nutrients into sugars. These enzymes will produce sugar. http: //univers. biere. free. fr 8

2) Malt drying • After this natural process has released the enzymes, the green malt is dried by gradually raising the temperature. • The intensity of the malt flavor and color depends on how high the temperature is raised during the drying process. • The malted barley is crushed between rollers to break up the kernel. The malted barley is ready to begin the brewing process http: //univers. biere. free. fr 9

3) Mash-lauter-tun (Cuve matière) • The wet grains, called the mash, stay in the mash-lauter-tun with water for an hour at the temperature of 65°C. • The purpose of the mash is to convert the starches in the malted barley into fermentable sugars. Starches are strings of many glucose molecules • The alpha and beta enzymes break up the long chains of starches at the temperature of 60°C http: //univers. biere. free. fr 10

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4) The boil • The liquid from the mash is filtered and put into a huge brew kettle • The temperature is raised until the liquid comes to a vigorous rolling boil, and it is during 90 minutes. • Hops are added. • Before the wort can go to the next step, all of the solids must be separated from the liquid. http: //univers. biere. free. fr 12

brew kettle Hops http: //univers. biere. free. fr 13

5) Fermentation • To begin the fermentation process, the cooled wort is transferred into a fermentation tank to which the yeast has already been added. • Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas. • The wort will be maintained at a constant temperature of: - 20°C for about two weeks if the beer is an ale. - 9°C for about six weeks if the beer is a lager. http: //univers. biere. free. fr 14

How Yeast Makes Alcohol and Carbon Dioxide • When the yeast first hits the wort, concentration of glucose (C 6 H 12 O 6) is very high, each glucose molecule is broken down. The product is two three-carbon sugars. • They are converted by the yeast into carbon dioxide (CO 2) and ethanol (CH 3 CH 2 OH). • The reaction is: C 6 H 12 O 6 => 2(CH 3 CH 2 OH) + 2(CO 2) http: //univers. biere. free. fr 15

6)Bright beer tank • The beer is slowly pumped from the fermenter and filtered to remove any remaining solids. • From the filter, the beer goes into another tank, called bright beer tank, it stay for 1 mouth. • Here, the level of carbon dioxide is adjusted http: //univers. biere. free. fr 16

7) Bottling and Kegging • The ways that the beer is transferred into bottles and kegs is similar. • The most important thing is to keep the beer from being contaminated by stray yeasts, and to keep oxygen away from the beer. http: //univers. biere. free. fr 17

Beer consommation in Europe • • • Germany Ireland Danemark Belgium United Kingdom Nederland Spain Portugal France 127 L / inhabitant / year 125 107 100 95 85 72 65 39 http: //univers. biere. free. fr 18