2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The current topic is again beer - this favorite drink of many. What does it contain that so strongly attracts its fans and followers.
This refreshing drink has a relatively low alcohol content. The production of gluten-free and non-alcoholic beer is becoming increasingly popular due to the growing interest in it.
The main ingredients in beer are: water, malt - most often from barley, hops and yeast - brewer's yeast.
There are varieties in the selected malt for production. In addition to barley, wheat, corn, etc. are also used, as well as supplementation with herbs and fruits to create different aromas and flavors. However, only barley malt is produced in Bulgaria.
Before processing the barley, it is well cleaned of garbage. The grains are then sorted by size and soaked in water. They stay in it for some time, depending on the time they need to germinate.
When barley is soaked, the moisture in it increases by an average of about 42-44%. This allows the embryo to become active and germinate.
The water that seeps into the barley serves to dissolve the nutrients present in the grain, ensuring the rapid development of the embryo. This process takes place at maximum temperature and humidity.
When the malt germinates, it is dried for longer storage. The sprouted roots are cleaned so as not to give the beer an unpleasantly bitter taste at a later stage. Once this is done, malt is already a finished product that can be used as a raw material in the production of beer.
The actual production of beer begins with the grinding of malt. This is how the so-called malt porridge (mashing). In this way it is broken down into sugars, amino acids and other substances. The decomposition process requires maintaining a certain temperature for a certain time. The resulting decomposed substances form the wort extract, which should be filtered.
The resulting wort is brewed in order to increase its concentration. During cooking, hops are added so that the substances contained in it can best dissolve and be utilized at high temperatures. It also dulls the specific bitterness of the beer to a certain extent to make it light and pleasant.
A fermentation process follows. During cooking, sludge is separated from the mixture, and during cooling, only part of it is removed. It is believed that some sludges favor the fermentation process.
After reaching a certain cooling, it is fermented with brewer's yeast so that the microorganisms in the pure culture used for leavening are not destroyed by the high temperature.
It is in the course of fermentation that the sugars obtained during mashing are converted mainly into alcohol and carbon dioxide. The duration of fermentation varies, depending on the composition of the wort, the strain used and the amount of brewer's yeast, the temperature conditions, the fermentation system and other factors. It is then bottled.
In the process of production, in addition to the listed ingredients, beer also receives very important substances for the human body - antioxidants, vitamins (especially group B) and minerals.
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