AGRO 1001 : Agronomy Final Review
Document Summary
The establishment of the first permanent villages and, eventually the pinnacle of human cultural achievement: the brewpub. Beer is the world"s most popular alcoholic beverage and 3rd overall behind water and tea. Beer is produced by the fermentation of sugars derived from starch based material the most common being malted barley. Most beer is flavored with hops= adds bitterness and acts as a natural preservative. Wort" is then flavored (most commonly with hops) Bittering hops =hops boiled with the beer- adds bitterness. Hop flavor =hops added to beer later impart some degree (last 10 minutes of boil) Hop aroma =added during the last 3 minutes of boil (lesser degree of bitterness) Dry hopping =adding hops after the wort" has cooled and the beer has fermented (adds hop aroma, but no bitterness) Malt(ing): the process by which barley is steeped in water, germinated then heated to convert insoluble starch to soluble substances and sugars.
