Beer is Love..!!

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 7..!! So today I’m going to talk about popular alcohol” Beer” So,
      Let’s drive into it,

Beer is an alcoholic beverage made from cereal grains, usually barley, but also corn, rice, wheat, and oats. Beer is made using a process called fermentation, in which microscopic fungi called yeast consume sugars in the grain, converting them to alcohol and carbon dioxide gas. This chemical process typically produces beer with an alcohol content of 2 to 6 percent. Over 70 styles of beer are available today. Each style derives its unique characteristics from its ingredients and subtle differences in its brewing process.
Throughout history, wherever cereal grains were grown, humans made a beer-like beverage from them: they used wheat in Mesopotamia, barley in Egypt, millet and sorghum in other parts of Africa, rice in Asia, and corn in America.

Beer Ingredients

Four basic ingredients are used to brew beer: grain, hops, yeast, and water.
Grain contains the natural sugars required for fermentation. It also provides beer with flavour, colour, body, and texture.
Hops are small, green, cone-shaped flowers from the hop plant, a vine related to the nettle plant. Over 50 varieties of hops are grown throughout the world, mostly in Europe, Australia, and North America. Hops provide beer with a spicy, bitter flavour and contribute natural substances that prevent bacteria from spoiling beer.
Each yeast species is used in a slightly different method of fermentation and produces a distinct type of beer.

Water constitutes as much as 95 percent of the ingredients used in the brewing process. The mineral content in water—in particular, the levels of salts such as calcium, sulfate, and chloride dissolved in the water—influences the quality and flavour of the beer it is used to produce. Modern brewers add minerals and other natural elements to water or eliminate them by boiling or filtration so that the water used in the brewing process always produces beer with the same flavours. This enables brewers to produce identical-tasting beer at different brewing locations throughout the world.


Manufacturing Process

Malting -The first step is called malting, involves steeping the grain in water for several days until it begins to germinate, or sprout. During germination, enzymes within the grain convert the hard, starchy interior of the grain to a type of sugar called maltose. At this point, the grain is called ‘green malt’. After several days, when the majority of the starch has been converted to sugar, the malt is heated and dried. This process, called kilning, stops the malt from germinating any further. A portion of the malt may be further roasted to varying depths of colour and flavour to create different styles of beer. After kilning, the dried malt is processed in a mill, which cracks the husks (the outer coating of the grain), and transformed into ‘grist’.

Mashing – The cracked malt is transferred to a container called a mash tun, and hot water is added. The grist steeps in the liquid, usually for one to two hours. This process breaks down the complex sugars in the grain and releases them in the water, producing a sweet liquid called ‘wort’. The temperature and amount of time used to mash the malt affects the body and flavour of the finished beer.

Brewing – In brewing, the wort is transferred to a large brew kettle and boiled for up to two hours. Boiling effectively sterilizes the wort to kill any bacteria that may spoil the wort during fermentation. During this stage of the brewing process, hops are added to the wort to provide a spicy flavour and bitterness that balances the sweetness of the wort. The types of hops used and the length of time they are boiled are determined by the style of beer being made. To produce a beer with a stronger, more bitter flavour, hops are boiled for at least 30 minutes and often longer. This enables the bitter oils in the hops to fully infuse into the wort.
Other ingredients may also be used to influence the flavour of the finished beer, and they are referred to as adjuncts. For example, brewers of pale and light-bodied beers often add other cereal grains, such as corn and rice, to achieve the desired lightness in their product. Many breweries add corn and rice that has first been cooked to a gel-like consistency. This gives the beer a lighter colour and body and a more mellow taste than beers produced from barley alone.

Fermentation – After brewing, the wort is cooled and then strained to remove the hops and other residues. The brewer transfers the wort to a container in which it can ferment. Yeast is then added into the wort to begin fermentation. There are two types of fermentation:-
Top fermentation – Saccharomyces cerevisiae floats on top of the liquid as it ferments, prefers warm temperatures ranging from 15°C to 20°C and lasts a week.
Bottom fermentation – Saccharomyces uvarum or Saccharomyces carlsbergenesis sinks to the bottom of the liquid and ferments best at cool temperatures ranging from 5°C to 10°C and lasts two weeks.
When the yeast has consumed most of the fermentable sugar, the wort becomes ‘Green beer’.

Conditioning – The beer is transferred to an airtight container, called a conditioning tank, for a second fermentation or aging period, where the beer becomes naturally carbonated. Aging lasts for a few weeks to several months, depending on the type of beer being produced. There are to methods that may be employed for natural conditioning of the beer:
Priming – addition of yeast with some sugar.
Krausening – meaning ‘to froth’, which is addition of yeast and some fresh wort.
Some brewers inject carbon dioxide gas into the beer when aging is complete to give it a bubbly, effervescent quality

Filteration – After aging, the beer may appear somewhat cloudy from yeast cells and other particles that remain suspended in the liquid. The most common method of removing these impurities is filtration, a process in which the finished beer is pumped, under pressure, through a sterile filtering system that traps nearly all of the suspended particles from the liquid, resulting in a clear liquid.
In earlier days, a process of fining was used. In this method, ingredients rich in protein, like egg white, ising glass or bentonite powder, was added to the beer for clarification.

Pasteurisation – Even after filtration, however, some bacteria may remain in the beer. To kill the remaining bacteria, the beer is pasteurized. There are two methods:
Tunnel pasteurisation – is usually done for bottles, which are passed through a tunnel where the temperature is gradually increased to 60ºC and then gradually brought down over a period of 30 minutes. This is done to prevent the bottles from breaking.
Flash pasteurisation – is usually done for cans and kegs, which are subject to high temperature of 72ºC for 30 seconds.
Draught beer, which is stored in metal kegs, usually is not pasteurized and must be kept refrigerated to prevent it from spoiling. Some brewers and beer drinkers believe that filtering and pasteurizing beer robs it of much of its original flavour and character.

Types of Beer
The two major categories of beer are ales and lager.





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