Abstract and Keywords
This article discusses the complex science, culture and tradition, technology, and skills involved in beer fermentation. It begins with an overview of the history of malting and brewing as well as world consumption of beer before explaining the basic steps to malting barley. Next to water, malted barley is the main ingredient used to make beer. It provides four very important qualities to the beer-making process: starch, enzymes suitable for converting that starch into a fermentable extract, flavor, and color. The article proceeds by describing barley cleaning and sorting, steeping, germination, kilning, and cleaning and blending. It also considers brewhouse operations, hops cultivation and processing, and hop chemistry as well as the steps involved in the fermentation process, such as brewing and handling yeast, haze stabilization and clarification. Finally, it analyzes packaging as the final step in the production of beer.
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