Term
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Definition
| charge of freshly fermenting wort with a very high count of vigorously growing yeast is added late in the fermentation/maturation to provide an abundance of cells capable of eliminating the diacetyl |
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Term
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Definition
| ethanol and carbon dioxide |
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Term
| what does yeast secretes? |
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Definition
| hydrogen sulfide, dimethyl sulfide, and sulfur dioxide. |
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Term
| what happens after fermentation and diacetyl destroyed? |
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Definition
| The "green beer" produced stills needs to be refined in terms of tis flavor and its appearance. |
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Term
| what are two types of particles needed to be removed from the beer at the end of fermentation? |
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Definition
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Term
| what is the use of isinglass fining? |
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Definition
| its to facilitate the sedimentation of particles, since it have a + charge of pH and yeast/others have - charge, such will attract forming large sediment. |
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Term
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Definition
| an alcoholic beverage usually made from malted cereal grain (barley), flavored with hops, and brewed by slow fermentation. |
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Term
| what are some of its ingredients? |
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Definition
| yeas (slow fermentation), water, malted grain (most popular barley), hops (are a type of spice for beer) |
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Term
| What is propylene glycol alginate used for? |
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Definition
| To reinforce beer foam, particularly to help its resistance to the damaging effects of oils and fats. (wholesome) |
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Term
| what are the four main states of brewing? |
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Definition
| Malting, brewing (extraction of the malt), fermentation (to convert those sugar into alcohol), finishing (sterilize + bottling) |
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Term
| what is the general process of brewing? |
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Definition
| added barley to water, malt, wort (add hops to wort), yeast added, beer trapped starch, freed starch, sugars, alcohol lousy flavor, nice flavor, raw flavor, beery flavor. |
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Term
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Definition
| these are alternative sources of sugar e.g. rice, corn |
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Term
| what do brewer aims to produce from beer? |
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Definition
| efficiently (yield, capacity, lowest cost), highest quality (foam, clarity, color, flavor, shelf life), safe and wholesome, lastly meeting costumer's drinking convenience. |
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Term
| what is the significant of the husk/hull? |
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Definition
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Term
| where are the enzyme made in barley? |
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Definition
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Term
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Definition
| its is the only place on the kernel where water can get into the grain. |
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Term
| what is the use of water? |
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Definition
| water brings vitality to the barley. |
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Term
| why do you start the killing process at low temp? |
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Definition
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Term
| what is the result of ale malts? |
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Definition
| more color and more flavor. |
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Term
| what happens in the a brewhouse? |
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Definition
| malt, mill, flour(grist, hull(want to preserve the husk but grind the inside)) |
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Term
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Definition
| separate sugar solution(wort) form spent grains. |
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Term
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Definition
| modifying the starchy endosperm |
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Term
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Definition
| 14-18C 43-46% for 2 days. |
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Term
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Definition
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Term
| what is the temp of Kiln? |
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Definition
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Term
| what happens in germination? |
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Definition
| make sugars, make amino acid (melanoidins: color/ and flavors) |
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Term
| why is oxygen need for yeast? |
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Definition
| oxygen is need for yeast to make it's membrane. |
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Term
| the different between ale and lager? |
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Definition
| Ales are fermented at high temp than lagers. |
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Term
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Definition
| 90% barley malt is key grist component, 9% is wheat malt key grist component, and 1% sorghum malt is key grist component. |
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Term
| why is rice use in some companies? |
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Definition
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Term
| what family is barley part of? |
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Definition
| barley is part of the grass family. |
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Term
| what is the two type of barley and which is use more?why? |
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Definition
| there is the 6row barley which is mostly use in Us because of more protein, deal with adjunct such as rice. The 2row barley contain more space for starch, more sugar, more beer, less protein (maltster/brewer prefer this more) |
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Term
| what is the malting reprise? |
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Definition
| if lose the starch, means lose in sugar, means less beer. |
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Term
| what does more high gravity means? |
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Definition
| more sugars and more extract. (specific gravity =weight of solution divided by weight of water) |
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Term
| what happens in the brewery mill? |
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Definition
| inside it there will be particle and extraction using hot water. The starch-breaking down enzymes produced in germination break down the starch to make a syrupy solution of sugars with a high specific gravity. (the higher specific gravity the more sugars/more Extracts) |
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Term
| what are the major states in US in descending order of production? |
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Definition
| North Dakota, Montana, Idaho, Minnesota, Washington(Yakima), south Dakota, California, Oregon, Colorado, and Wyoming. |
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Term
| what is constitutes a good barley for malting and brewing? |
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Definition
| low level of nitrogen (low protein=more starch), high yield (more grain, less protein), resistance to infection, high extract potential, trouble free processing. |
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Term
| how to know the different in barley? |
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Definition
| rough or smooth, crease variations, colors: white or blue. |
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Term
| what are some threats to barley? |
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Definition
| Midew, Fusarium (gushing), rust (infect grain). |
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Term
| the criticality of steeping? |
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Definition
| aim(even uptake of water), depends on variety (kernel size, protein content, physiological condition, temp), easier uptake =better barleys for malting, steeliness/meanliness, interrupt steeps, meali barley open to water, steeli barley are tough and hard (difficult to take in water). |
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Term
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Definition
| rate of modification influence, rate of hormone productivity by embryo, rate of enzymes synthesis and release aleuronic, digestibility of endosperm conponents. |
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Term
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Definition
| arrest modification, retain enzymes rising temp regime, remove undesirable flavor, develop desirable flavors, develop color high color-high curing, avoid food safety problems. |
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Term
| reasons for sticking with malt? |
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Definition
| real effects on quality, perceived effects on quality. |
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Term
| cost of beers least to greatest? |
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Definition
| hops, adjuncts, minor ingredients, malt, production, bottling, tax, |
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Term
| where is the lupulin glands? |
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Definition
| its is hops( are sensitive to air), lupulin (resin:bitterness, oil: aroma) |
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Term
| how are some methods of hops use in brewing? |
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Definition
| late-hoping: hops add later to added flavor in the kettle. dry hoping is finish beer or later on in the brewing. |
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Term
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Definition
| Whole hops (mill, extrude), Pellets(liquid carbon dioxide), soluble extracts (catalyst), Pre-isomerizes extracts (hydrogen, help not get the skunky flavor), reduced pre-isomerizes extract. |
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Term
| which country grows the most barley? |
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Definition
| Russian and place in USSR. |
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Term
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Definition
| beer is 90% water, good brewery uses 3-4x more than ends in beer. |
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Term
| the process water in brought in? |
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Definition
| river, pumping station, impounding reservoir, primary filters + second filters chlorination, pumping station, service reservoir, tap. |
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Term
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Definition
| water uses to make the beer/ extract malt/mix yeast. |
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Term
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Definition
| clean the floor/vessel/tank. |
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Term
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Definition
| converted into steam (heating water) |
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Term
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Definition
| charcoal filtration (rid of any taste), ion exchange (demonized water), and sterilization. |
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Term
| what happens to the wasted water? |
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Definition
| clean up and reuse again. |
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Term
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Definition
| is the treatment of water that need oxygen which convert it carbon dioxide. |
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Term
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Definition
| bacteria do not like oxygen, do not produce carbon dioxide, but produce methane and recover energy. |
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Term
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Definition
| use during the medieval time, brewing yeast to count bud scare to see how old the cell is. |
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Term
| what is needed for the source of yeast? |
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Definition
| energy, C, N, O, Vitamins, Mineral(zinc) |
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Term
| what is produce during fermentation? |
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Definition
| alcohol(7%), carbon dioxide, flavorsome substances, more yeast 3x (use the extra yeast produce to make alcohol) |
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Term
| what is the flavor from yeast? |
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Definition
| higher alcohol, acetaldehyde, esters, fatty acids, diacetyle, sulfur substances. |
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Term
| what can act as a capacitor? |
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Definition
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Term
| What country brew the most beer from highst? |
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Definition
| China, US, Germany, brazil, Russia, Mexico, Japan. |
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|
Term
| who consume the most beer? |
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Definition
| Czech Republic consume the most beer. |
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Term
| what are the four brewing companies 50% of world's beer? |
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Definition
| anheuser-busch/inbev, sab-miller, carlsberg, heineken. |
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Term
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Definition
| sells majority of beer on site. |
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Term
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Definition
| produces less than 15,000 per year. |
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Term
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Definition
| produces from 15,000-2mil per year. |
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Term
| what did President Jimmy Carter do? |
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Definition
| signed the legislation making home-brewing legal from 50 in 1960 to 1,600 and growing. |
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Term
| what is the alcoholic in beer of US, UK, and Canada? |
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Definition
| US-4.6%, UK-4.2%, and Canada-5.0% |
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Term
| what is the tax law in UK? |
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Definition
| the stronger the beer the more tax you have to pay. |
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Term
| what is the brewing major economic impact in US? |
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Definition
| $190 billion each year to the economy. |
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Term
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Definition
| its is illegal for brewer to sell directly to consumer. (except brewpubs.) |
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Term
| what is the three tier arrangement? |
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Definition
| brewer (supplier), the distributor, retailer. |
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Term
| top five beer drinking states? |
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Definition
| Nevada, new hampshire, wisconsin, new mexico, texas. |
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Term
| In what country is the Sinebrychoff brewery? |
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Definition
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|
Term
| what is use for wort separation? |
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Definition
| Lauter tub: wide but grain depth is very low, separating liquid wort from the residual. |
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Term
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Definition
rate of liquid flow: (pressure x area x permeability)/ (bed depth x viscosity)
want: short distance to travel & big surface area, low viscosity: higher flow rate, raise in temp=low viscosity, high permeability. |
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Term
| what does a mash filter do? |
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Definition
| lots of plate, more plates better composites. then apply pressure. |
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Term
what is the function of boiling?
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Definition
| Inactivation: no enzymes will survive, sealing things off. Precipitation: of protein and other stuff will precipitate and become clouding -nice stable beer. Volatilization: smell, drying lot of unwanted aroma. Concentration: bringing of steam, and making the sugar more concentrated. Isomerization: convert soluble. Sterilization: beer is better for you to drink then water, kill microorganism. |
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Term
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Definition
| hop back use whole hop to filter the wort through. Coolship: very large vessels with shallow dect. whirlpool: big tank and shoot wort and around it goes, and pile gather in the a place and you can separate. |
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Term
| what is the easiest way to measure wort? |
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Definition
| use a hydrometer: measure of sugar. |
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Term
| what does high gravity do? |
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Definition
| max utilization of fermentor by adding water at the end to produce more beer. |
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Term
| How would you reduce foam formation in fermetor? |
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Definition
| the control of propylen glycol alginate (PGA) |
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Term
| what quality does hops have? |
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Definition
| its have preservative qualities. |
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Term
| how is beer sale control? |
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Definition
| after the repeal of the prohibition, the states have the control over the sales of beer instead of the federal government. |
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Term
| how is the hormone introduce and what does it do once activated? |
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Definition
| the hormone is activated by the water that seeps through the micropyle and its turns on enzymes that eats the most of the cell wall. |
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Term
| what is the total but general process of brewing? |
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Definition
| Silo (grist case), mill, mash mixer, lauter tun, kettle, whirlpool, paraflow, fermenter, chiller, storage, filter, bright beer tank. |
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Term
| what does barleycorn consist of? |
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Definition
| baby plant (embryo), food reserve (starchy endosperm), protective layers. |
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Term
| what is the four process of modern malting operation? |
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Definition
| intake, drying, storage of barley; steeping; germination, and kilning. |
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Term
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Definition
| increase the moister content of the grain. |
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Term
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Definition
| is to develop the enzymes capable of hydrolyzing the cell walls, the protein, and the starch and to ensure that these act to softens the endosperm by removing the cell walls and about half the protein, while leaving the bulk of the starch behind. |
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Term
| what is the purpose of kilning? |
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Definition
| comprise of drying of malt to such a low level of moister that it is stabilized, with germination arrested and enzymes digestion halted. |
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Term
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Definition
| is the process of adding yeast to the wort. |
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|
Term
| what power does zinc have on yeast? |
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Definition
| zinc is the key component of one of the enzymes that yeast requires to carry out alcoholic fermentation. |
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|
Term
| how do you minimize foaming? |
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Definition
| by adding an antifoam agents mostly frequently based on silicone |
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