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Beer and its production

Eva Ševelová and Jana Leskovjanová

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Presentation outline• biochemical processes

- in general- separation

• beer production- raw materials - mashing and straining - boiling and hopping - hop separation and cooling - fermentation and cellars

• alcohol amount• beer and health• degradation of alcohol from body

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Biochemical processes - in general• enzymatic catalyzed

reactions

enzyme = biocatalyst- rare active and selective catalysts- belong to proteins » have two partitions

apoenzyme - proteinaceous partition

coenzyme - no proteinaceous partition

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Biochemical processes - separation• fission processes

– from complicated matters originating simple ones– fermenting chemistry (grocery)

• synthetic processes– from simple trust matters originating complicated– pharmacy (preparation of antibiotic, vitamin C, …)

• transformation processes– small changes in structure

of molecule– (e.g. preparation hormone)

fission processes – štěpné procesy

grocery - potravinářství

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Process of beer production 1/3

• raw materials- water

essential ingredient must have acidic content

- malt malt is from barley

- hop

brewing - pivovarství malt - slad

barley - ječmen hop - chmel

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Process of beer production 2/3

• mashing - malt and water are mashed

- mashing takes place in a mash mixer

• straining - the mash is strained in the brew kettle - it is not beer

• boiling and hopping - hopping proceed

from 70 to 100°C

wort - mladina stainless - ryzí

resin - pryskyřice

supplement – doplňovatwheat - pšenice vessel – nádoba

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Process of beer production 3/3

• hop separation and cooling - the temperature drops to about 10°C

• fermentation - yeast is added to wort - fermentation lasts 7 days- finally, we have beer

• cellars - beer is stored cold

flavour – chuť bitterness - hořkost yeast - kvasnice

ale – světlé pivo lager - ležák cellars - uskladněný

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Alcohol amountBeer is incompletely fermented alcoholic drink made of malt, hop and water. The most consumed beer is 10° and 12° where 1° doesn’t express alcohol ratio but the fermented sugar percentage. 1° is approximately 0,35% of alcohol.

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Beer and healthBeer is chock full of the B vitamins. All B vitamins help the body to convert carbohydrates into glucose (sugar), which is "burned" to produce energy.

One litre of beer contain:

• vitamin B1 – thiamine – (3 % daily ration)

• vitamin B2 – riboflavin – (20 % daily ration)

• vitamin B3 – niacin – (45 % daily ration)

• vitamin B6 – pyridoxine – (31 % daily ration)

• vitamin B9 – folic acid – (52 % daily ration)

harmful chemicals – škodlivé ch. látky

ridding the body – odstraňování z těla

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Degradation of alcohol from bodyAbout one fifth of alcohol is absorbed in stomach, the rest in bowels. In blood it appears already 5 minutes after consummation. Ethylalcohol is dissociated into acetaldehyde, which is changed into acetic acid by liver. Acetic acids changed into water and carbon dioxide in tissues by complex processes. Those processes remove about 90% of the alcohol from body; about 3% are secreted in urine, up to 7% from lungs – by breathing, minimum

by skin. Alcohol secreting lasts 10-12 hours, sometimes up to 24 hours.

stomach – žaludekbowels - střeva

urine – močlungs - plíce

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Children, don’t drink beer – drinking beer you’ll go dotty slowly!!!

…doesn’t matter, we have time enough!

dotty – hloupý

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References

• http://www.bierengezondheid.be• http://www.umm.edu/altmed/

ConsLookups/Supplements.html• http://infowebz.com/pivo/• http://www.tourismvictoria.com/

Content/EN/348.asp

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Thanks for your attention!