REACTIONS INVOLVED IN BEER BREWING Beer brewing has been known since very early human civilization.

Beer, the first beverage appeared as a result of changed lifestyle for the early humans. Before, humans were nomads, who would follow their food (pg. 9). But starting about 12,000 years ago humans had picked up on a new lifestyle (pg. 9). These small bands of about 30 people were now settling down in more permanent areas and had abandoned their old ways of constantly traveling (pg. 9). This drastic turning point in human history seemed to primarily come from one reason, the discovery of beer (pg.11). As beer was basically formed from the gathering of barley and wheat, humans had to form some type of permanent residency, and abandon their old nomadic lifestyle (pg.11).

The use and creation of beer is closely linked to the domestication of cereal grains and the practice of farming.

In terms of quality, the company created a premium beer by its selective use of ingredients and less water. Boston Beer has won honors such as being the first American beer sold in Germany due to its use of only barley, yeast, hops, and water as its ingredients. With the increase in health consciousness among beer drinkers and the rise in more distinctive and flavorful brews, the Boston Beer Company has been able

3. Beer quickly became an industry, making people come together, and civilize societies where they can effectively make and sell beer.

Alcoholic beverages are the only consumable products in the U.S. that do not have nutrition labels. Consumers are being kept in the dark about serving size, alcoholic content, calories, carbohydrates, fats, protein, cholesterol and other nutrition information. Alcohol, specifically ethyl alcohol or ethanol, is produced by fermenting the starch or sugar in various fruits and grains. Alcoholic beverages produced by fermentation and distillation include beer that is usually about 4 to 6 % alcohol, wine that is usually 7 to 15% alcohol, and hard liquor which is about 45% alcohol.

Beer started out as gruel, and as the gruel fermented it turned into beer. Now it was not the first form of alcohol, but it was an important kind of alcohol. Beer was made from cereal crops, which were very abundant, and because it was so abundant it could be made whenever it was needed. They then found an even easier way to make beer by using beer-bread. Beer bread is basically everything needed to make beer in a loaf, making it convenient to store the raw beer materials. Beer started as just a social drink but then blossomed into a “hallmark of civilization”, as seen by the Mesopotamians. Grain was the basis of the national diet, it was

Fermentation is undoubtedly the most important stage to achieve the taste of the beer, because while sugar transformation into alcohol and carbonic gas takes place, yeast produces other substances in very small quantities, which are responsible for the aroma and flavor of the beer. The development of chemical analysis procedures that took place during recent years allowed a more comprehensive understanding about beer composition. It is therefore during the fermentation process that the beer style is created. This process normally will take a month.

Beer: Beer was not invented, it was discovered. Exactly when the first beer was brewed is unknown but there was almost certainly no beer before 10,000 BCE. The rise of beer was closely associated with the domestication of the cereal grains rom which it is made and the adoption of farming. Beer originated in the Fertile Crescent in Egypt and Mesopotamia. To beer drinkers in the Neolithic period, beer’s ability to intoxicate and induce a state of altered consciousness seemed magical. This caused them to believe beer was a gift from the Gods. Since it was a gift from the gods, it was presented as a religious offering in religious ceremonies, agricultural fertility rites, and in

As corn will naturally ferment, it is bathed in water containing sulfur dioxide. The water is kept at an elevated temperature at about 120 Fahrenheit for the 40 hour duration of the steeping process. George Inglett indicates that during that time, the corn absorbs water, swelling to its maximum size, and starches are “loosened from the protein matrix” (79). Soluble components in the corn are also removed during steeping. The steepwater is often recovered, allowed to ferment, and used to make antibiotics in its fermented form. The second major step is milling. After the steepwater is drained, the kernels are sent to degerminating mills. Here, the kernels are torn apart and the oil-containing germ is freed in centrifuges. The oil-containing germs are ground to separate the starch and gluten from the coarser particles. These two elements are separated with centrifuges, and the extraction of water completes the process of recovery. Finally, the starch and gluten are refined to make pure corn syrup. By extracting different portions of the corn at different times, other products can be produced from basic corn like corn oil, feeds, starches, antibiotics, and other sweeteners.

Fermentation- Required bacteria is grown at at 30°C in a stream of air in a mineral medium with glucose as a carbon-source. As a result, the cells multiply after 24 hours and reach a higher cell density. This is known as

Eventually beer also had other qualities that allowed farming to progress and that is that beer was not harmful to humans as water was (21). Because of this people found out different ways in which they could produce this drink by having different forms of agriculture advancing its form from regular seeds being planted to massive productions, just as did the Greeks and Romans did by using their slave population to farm all of their grapes for the wine in order to drive a successful wine market (71). Farming allowed for populations to grow from small villages to cities to then allow the adoption of beer and wine to become an essential product that drove agriculture to the civilization and growth of people. Along the same lines we can also see how this development of beer due to farming allowed people to become more than just any regular barbaric man, and show that they were people with class.

First wort hopping: Refers to the practice of adding hops to the brew kettle, into which sparged runnings are collected, at the beginning of sparging. b. First wort hopping produces complex bitterness and aroma that is both smooth and pleasing to the palette. c. The method was originally used by brewers at the beginning of the century to enhance bitterness rather than overall flavor. Adding hops to the wort early in the sparging process reduced the Ph of the mash, which enhanced isomerization of later hop additions, increasing overall hop utilization during the

As the diagram on the right displays, one molecule of Glucose produces two molecules of carbon dioxide and two molecules of ethanol. The fermentation of glucose to ethanol is only possible if oxygen is absent otherwise instead of producing ethanol and carbon dioxide, lactic acid is produced instead.

Hops are one of the ingredients in beer that contains bitter flavor. Hops are flowers of Humulus lupulus and usually it is used in brewing. Hop plants have four main structures, which are strig, bracteole, bract, and lupulin glands. Lupulin glands contain resins and essential oils. Bitterness comes from alpha acids in lupulin glands. According to textbook (2012), hops have two basic market classes, bitterness and aroma. When hops are placed to the wort in the beginning of the boiling, it creates the bitterness. When hops are put into the boiling process at the end, it creates the hoppy aroma (Oliver, 2012, p. 459). The reason of adding aroma hops at the end is to minimize the evaporation (Agnew, 2008, p. 5). By boiling the hops, alpha acids are isomerized, which is a chemical process that changes alpha acids to provide bitterness. Hop’s flavor and aroma are developed from essential oils in lupulin glands. The process is similar with bittering. The flavor comes from oil dissolving into the boiling wort.

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