agro 1001 final review
Agronomy Final Review
Beer
-The establishment of the first permanent villages and, eventually the pinnacle of human cultural achievement: The brewpub.
Beer is the world’s most popular alcoholic beverage and 3rd overall behind water and tea.
4 Main Ingredients
1.) Barley
2.) Yeast
3.) Water
4.) Hops
Beer is produced by the fermentation of sugars derived from starch based material – the most common being malted barley.
Most beer is flavored with – Hops= adds bitterness and acts as a natural preservative.
Process of beer production= Brewing
1.) Starch is steeped in Water
2.) Produces a sugary ‘wort’
3.) ‘wort’ is then flavored (most commonly with hops)
4.) Yeast is then used to cause Fermentation
5.) Produces alcohol
Barley= Hordeum Vulgare
Hops= Humulus lupulus
“bittering hops”=hops boiled with the beer- adds bitterness
“Hop flavor”=hops added to beer later impart some degree (last 10 minutes of boil)
“Hop aroma”=added during the last 3 minutes of boil (lesser degree of bitterness)
“Dry hopping”=adding hops after the ‘wort’ has cooled and the beer has fermented (adds hop aroma, but no bitterness)
Beer and Brewing Terminology
Malt(ing): The process by which barley is steeped in water, germinated then heated to convert insoluble starch to soluble substances and sugars. The foundation ingredient to beer.
Grist: Brewers’ term for milled grains, sometimes applied to hops primarily used for a particular brew.
Mash: To release malt sugars by soaking the grains in water.
Mash Tun: Tank where mashing goes on.
Wort: The solution of grain sugars strained from the mash tun. This stage, regarded as “sweet wort”, later as “brewed wort”, “fermenting wort”, and finally beer.
Yeast= A micro-organism of the fungus family. Genus- Saccharomyces
Top Fermenting Yeast- Warmer temperature, higher alcohol tolerance produces fruiter, sweeter beer. (Ale Yeast)
Bottom fermenting Yeast- Low temperatures, ferments more
Beer
-The establishment of the first permanent villages and, eventually the pinnacle of human cultural achievement: The brewpub.
Beer is the world’s most popular alcoholic beverage and 3rd overall behind water and tea.
4 Main Ingredients
1.) Barley
2.) Yeast
3.) Water
4.) Hops
Beer is produced by the fermentation of sugars derived from starch based material – the most common being malted barley.
Most beer is flavored with – Hops= adds bitterness and acts as a natural preservative.
Process of beer production= Brewing
1.) Starch is steeped in Water
2.) Produces a sugary ‘wort’
3.) ‘wort’ is then flavored (most commonly with hops)
4.) Yeast is then used to cause Fermentation
5.) Produces alcohol
Barley= Hordeum Vulgare
Hops= Humulus lupulus
“bittering hops”=hops boiled with the beer- adds bitterness
“Hop flavor”=hops added to beer later impart some degree (last 10 minutes of boil)
“Hop aroma”=added during the last 3 minutes of boil (lesser degree of bitterness)
“Dry hopping”=adding hops after the ‘wort’ has cooled and the beer has fermented (adds hop aroma, but no bitterness)
Beer and Brewing Terminology
Malt(ing): The process by which barley is steeped in water, germinated then heated to convert insoluble starch to soluble substances and sugars. The foundation ingredient to beer.
Grist: Brewers’ term for milled grains, sometimes applied to hops primarily used for a particular brew.
Mash: To release malt sugars by soaking the grains in water.
Mash Tun: Tank where mashing goes on.
Wort: The solution of grain sugars strained from the mash tun. This stage, regarded as “sweet wort”, later as “brewed wort”, “fermenting wort”, and finally beer.
Yeast= A micro-organism of the fungus family. Genus- Saccharomyces
Top Fermenting Yeast- Warmer temperature, higher alcohol tolerance produces fruiter, sweeter beer. (Ale Yeast)
Bottom fermenting Yeast- Low temperatures, ferments more