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~ BEERS ~ |
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Information About Beers |
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Historical, beer is considered to first produced
by the Sumerians. Then followed Egyptians , Greeks and Romans. The
ingredients they used for beer’s production was honey, wheat and different
spices. Today beer is called the drink
that is produced by four basic ingredients: yeast, barley (scientific name
Hordeum vulgare), hops (scientific name Humulus lupulus) and water.
Except barley in brewery is also
allowed the use of other sources of starch as eg wheat, maize, sugar cane and
rice. There are also beers with main component the wheat, called and
“wheat’s” or “white’s”. Other forms that the hop is used is with the form of
dust or condensed. Barley that’s used for malt
production (first matter for the production of beer) must be
healthy and of good germintion and it is so much efficient as much quantity
of starch contains. The barley contains starch and sugar, that will be
partially or completely changed in alcohols during the fermentation. Also it
contains proteins and amino-acids that constitute good nutritious substrate
for the doughs. In the European countries and in Greece for the brewery are
used mainly the two-row barley varieties (they are considered by some people
to give the best quality of beer), while in America most common are the
six-row varieties. 90% of beer consists of water and
that’s why the water being used by breweries must have the best quality. This is also the
reason that the last years the quantity of metal salts of water in the
quantity of beer has been studied particularly. The
perfume of beer emanates from the hop, while direct effect in the flavour of
beer has the choice of yeast. The yeast can split sugar in alcohol and carbon
dioxide, while simultaneously it shapes aromatic substances. The
saccharomycetes (doughs) that are used in the brewery are two. The first one,
called Saccharomyces cerevisiae, is used for the production of beer of type
Ale as well as in the production of bread, wine and whisky. It is resistan
dough and survives in atmosphere. The second one called Saccharomyces
carlsbergnesis is used only in the Lager beers. It is very sensitive in the
heating and does not survive in atmosphere. Beer History In Greece The first brewery in Greece was John
Fix’s Brewery, build in Athens in the area called Kolonaki, in 1864. In 1893
John’s successor, Charles Fix, transferred the brewery in Sigrou Highway,
where it was a very modern brewery for that time. Unfortunately this brewery
was finally closed and doesn’t exist today. Beer Terminology Lager : Blonde beers of low fermentation, with perfume of yeast or
hop, usually. Amstel, Heineken, Mithos (from the Greek word for Legend, Fable), Budweiser, Carib, Corona, Bud, Fosters, Miller
and Dab, are certain that belong in the category. With them and the French
Biere Du Demon, that means the beer of demon, that has the higher content in
alcohol (12%). Ale : Are
the red beers of high fermentation that their flavour reminds fruits. English
Newcastle and Tetlex and the Belgian KWAK and Belgian Red Ale, are the famous Hefe : That’s how the Germans call the yeast. They are not filtered
and very popular in this category is considered Lowenbrau. Stout : It’s an Irish affair. Her colour is completely black
and has rich foam and bitter flavour. Murphy’s and Guinness are considered synonymous of that type Pils : Nowdays, any beer resembles with the almost legendary Czech
Pilsner URQuell, is characterized that way. Bock : Are called the beers with high content in alcohol,
and are considered “cousins” of Lager beers. Draft : Is the barrel, and so the draft beers are
characterised, however, for their thick foam. Sur-lie : Are the hazy - muzzy Belgian beers with yeast with
secondary fermentation in the bottle. Vondel and Duvel are representive of
this type. Abbaye : Mainly made in France and have dark red colour.
Their flavour and perfume reminds caramel fruits. Trappist : Are the beers that make the homonymous Belgian monks.
They go through a secondary fermentation, while they are bottled and their
bottles resemble with those of champagne. Beer Related Links http://www.budweiser.com/home.html http://www.caledonian-brewery.co.uk http://www.badger-brewery.co.uk http://www.kronenbourg1664.co.uk/home.html |
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Created by Perseas Copyright 2002 |
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