FOS 3042 Lecture Notes - Lecture 15: Draught Beer, Supercritical Carbon Dioxide, Dichloromethane
20 Mar 2017
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Document Summary
History show that beer was consumed in the earliest record civilizations. Add water, heat, then gradually separate liquid from dry insoluble fiber. Primary purpose o obtain the liquid ( called wort) for subsequent fermentation. Holding at cold temp will precipitate haze forming proteins or undigested starch. These are the carbs that yeast did not ferment therefore are still present in the beer and contribute to total calories. These carbs can be broken down by enzymes before fermentation therefor contributing to calorie reduction in the final beer. Different types for beer result from brewers using different grains and processing techniques. Carbs ( grains) eventually fermented by yeast to alcohol. The liquid fraction resulting from mashing, called wort is very high in sugars capable of being fermented by yeast. Beer brewing further consists of adding hops to the wort and boiling the mixture. Hops dried fruit of the humulus lupulus plant. Aids flavor and bitterness grows in the pacific.
