Beer Methods

You usually order a glass or a can of beer at bars, place your cash down and start drinking until you finish your glass or on the other hand, get really drunk. But have you ever think about how your beer is made? How it tastes like it? To give you a know-how about how beer is made, here are some information:

Brewing of beer is mostly divided into 6 stages which is Mashing, Separating the Wort, Boiling, Fermenting, Conditioning and Filtering.

STAGES

Stage 1 - Mashing

It is the process of mixing milled grain with water, and heating up certain temperatures to allow enzymes in the malt to break down the starch in the grain into sugars. This can be done through a brewing machine.

Stage 2 - Wort Separation

Wort is a part of the mash that contains sugar. After mashing to separate the liquid extract from the residual that is not dissolved found in the mash, separation of wort is processed. This is important because the solid contains poorly modified starch, large amounts of protein, polyphenols, fatty material, and silicates.

Stage 3 - Boiling

After separating the Wort, it is then boiled for 1 to 2 hours to sterilize it. This process lowers the acidity of the beer. During boiling, hops are added to the pot. Hops are primarily used as a flavoring and a stability agent in beer.

Stage 4 - Fermenting

Fermentation is a process of which carbohydrates are converted by yeast into carbon dioxide, alcohol, and many other byproducts. These byproducts would help create an effect on the taste, aroma, and other properties that are characterized by the style of beer.

Stage 5 - Aging or Conditioning

When sugar is almost completely processed, the fermentation slows down and the yeast starts to settle at the bottom. At this stage, the beer is cooled down which encourages settling of the yeast hence causes proteins to set and settle out together with the yeast.

Stage 6 - Filtering

Beer filtering stabilizes the flavor and gives the beer its shine and brilliance. Filters range from rough filters which remove much of the yeast and some solids left in the beer. It is tight enough to rinse the color from the beer.

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