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What raw materials are needed for brewing beer in brewery equipment?
What raw materials are needed for brewing beer in brewery equipment? The quality of beer is most clos
What raw materials are needed for brewing beer in brewery equipment?
What raw materials are needed for brewing beer in brewery equipment?
The quality of beer is most closely related to the raw materials used. Today we will analyze the basic raw materials required for brewing beer in brewery equipment, so that you can better understand how to brew high-quality beer.
1. Malt: The main raw material for beer brewing is mainly malt made from two-sided barley (beer barley). This barley is suitable for beer brewing after varieties improvement.
2. Hops: Hops can bring the unique aroma and refreshing bitterness of beer. Hops are the vines of the mulberry family, and the beer is made from the scented flowers of the female plant. Cultivated in cold places.
3. Water: Brewing water has a great influence on the quality of beer, so the availability of appropriate water is an important condition to determine the factory site. Take the Taipei Beer Factory as an example, in particular citing the clear water source of Qingtan Weir for "soft water" treatment. Generally light beer (comparable to Taiwan's ordinary beer) uses soft water, and strong beer uses hard water.
4. Beer yeast: yeast used for brewing beer. Mostly Saccharomyces cerevisiae (Sac-charomyces cerevisiae) different varieties. E.C. Hansen (1883) began to isolate and culture yeast and used it to brew beer. The following yeast from the Carlsberg Brewing Research Institute in Denmark is famous. The cell morphology is the same as that of other cultured yeast, and it is a nearly spherical ellipsoid, which is different from wild yeast. Beer yeast is a typical top fermentation yeast commonly used in beer production. It has a high content of vitamins and protein, and can be used for food, medicine and feed yeast. It can also extract cytochrome C, nucleic acid, glutathione, coagulation, coenzyme A and adenosine triphosphate from it. In the microbial determination of vitamins, beer yeast is commonly used to measure biotin, pantothenic acid, thiamine, pyridoxine, and inositol.
5. Secondary raw materials: When using secondary raw materials other than malt such as rice, corn, starch, etc. as beer extracts, the beer taste tends to be stable due to the use of secondary raw materials. Adjusting the proportion of secondary raw materials can change the type of beer taste . Beer that does not use secondary ingredients is called whole wheat beer.
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