2015/10/8nslab lab fun time1 Cheers! Presented by Jeffrey.
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Transcript of 2015/10/8nslab lab fun time1 Cheers! Presented by Jeffrey.
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112/04/21 nslab lab fun time 1
Cheers!
Presented by Jeffrey
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Categories of Alcoholic Beverages
Beer Wine Spirits
Hard Liquor
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Beer
Produced through the fermentation of starchy material
Not distilled after fermentation
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Ingredients of Beer
Water Malt Hops Yeast Clarifying Agent
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Water Because beer is composed mainly of
water, the source of the water and its characteristics have an important effect on the character of the beer
Hard water is more suited to dark styles such as stouts or porters
Very soft water is more suited for brewing light-colored beers, such as pilsners
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Malt Among malts, barley malt is the most
widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars.
However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used Wheat, rice, oats, and rye, and less frequently,
maize and sorghum.
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Malt Malt is formed
from grain by soaking it in
water, allowing it to start to germinate
then drying the germinated grain in a kiln
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Malt
Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars
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Malt Different roasting times and
temperatures are used to produce different colors of malt from the same grain
Darker malts will produce darker beers.
In most cases, two or more types of malt are combined when making modern beers
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Hops
Hops have been used as a bittering agent in beer
Used since the seventeenth century
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Favorable Characteristics of Hops Contribute a bitterness that balances
the sweetness of the malt, Contribute aromas which range from
flowery to citrus to herbal, Have an antibiotic effect that favours
the activity of brewer's yeast over less desirable microorganisms and
Aid in "head retention", the length of time that foamy head created by the beer's carbonation agent will last.
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Yeast Yeast is a fungus that is responsible for
fermentation A specific yeast is chosen depending on
which type of beer is being produced Two main strains being
ale yeast (Saccharomyces cerevisiae) lager yeast (Saccharomyces uvarum)
Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result.
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Yeast Wild yeast Most modern fermentations are
conducted using pure yeast cultures. On average, beers' alcohol content is
between 4% and 6% alcohol by volume can be as low as 2% as high as 14% under ordinary circumstances several brewers claim to make beers that are
upwards of 20%.
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Clarifying agent Some brewers add one or more
clarifying agents to beer that are not required to be published as ingredients.
Common examples of these include Isinglass finings, obtained from
swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; Gelatin.
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Clarifying agent
Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer.
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Brewing process
Mashing Sparging Boiling Fermentation Packaging
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Mashing
The malted grains are ground and soaked in warm water in order to create a malt extract.
The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars.
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Sparging
Water is filtered through the mash to dissolve the sugars.
The darker, sugar-heavy liquid is called the wort.
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Boiling
The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any bacteria.
The hops (whole or pelleted) are added, or a hop extract is used.
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Fermentation The yeast is added and the beer is
left to ferment. After primary fermentation, the
beer may be allowed a second fermentation, which allows further settling of yeast
Some brewers may skip the secondary fermentation and simply filter off the yeast.
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Packaging
At this point, the beer contains alcohol, but not much carbon dioxide.
The brewer has a few options to increase carbon dioxide levels.
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Packaging The most common approach by large-
scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle.
Smaller-scale or more classicly-minded brewers will add extra ("priming") sugar or a small amount of newly fermenting wort to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning".
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Kirin Ichiban
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Raw Beer
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Wine
Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice.
The word comes from the Latin vinum - referring to both "wine" and the "vine".
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Wine Wine-like beverages can also be made
from other fruits or from flowers or grains, even honey.
In this sense the word wine is used with a qualifier, for example, elderberry wine
The word wine by itself always means grape wine.
This terminology is often defined by law.
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Types of Wine
Red wine White wine Sparkling wine
champagne
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Spirits (Hard Liquor)
A preparation for consumption containing ethyl alcohol purified by distillation from a fermented substance such as wine, malt, or grain.
The term is usually restricted to alcoholic beverages.
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Examples of Spirits
Whiskey Brandy Vodka
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To Be Continued…
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Fermentation
Energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation
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Starch
A complex carbohydrate which is insoluble in water
Starch (in particular cornstarch) is used in cooking for thickening sauces
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Distillation
A means of separating liquids through differences in their vapor pressures.
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Hard water
Water that has a high mineral content
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Alcohol by Volume beer: 3-6% alcopop: 4-5% cider: 5-7% barley wine: 10% wine: 12.5% port wine: 20% single malt whisky:
40%
liqueur: 15-55% liquor (aka spirits):
Typically 40% and up, but recently introduced
(U.S.) 'light' liquors are only 20%
premium single malt whisky: 60%
neutral grain spirit: 95%