.........................................................................................

4
1. .............................................4
1.1. .....................................................................4
1.2. ................................................................................6
1.3. .......................................................................8
1.4.
...................................................................................9
..................................................................................10
2. ..................................................................................10
2.1.
...........................................................................................10
................................................................................................................11
..........................................................................................................12
..............................................................................................................13
.........................................................................................15
3. ..............................................................15
3.1
- - ............................................................16
3.2
....................................................................................18
3.3
- ..............................................................................18
3.4
.................................................................................................20
3.5
...................................................................................................21
3.6
................................................................................................22
...................................................................................23
4. ...........................................................................23
4.1
ALE .......................................................................................25
4.1.1
Abbey Ale ...........................................................................................25
4.1.2
German Wheat ..................................................................................25
4.1.3
Stouts ..................................................................................................26
4.1.4
Golden Ale..........................................................................................26
4.1.5
India Pale............................................................................................27
4.1.6
German Ales ......................................................................................27
4.1.7
Strong Ale...........................................................................................27
4.1.8
Classic English Pale .........................................................................28
4.1.9
Traditional Bitter ................................................................................28
4.1.10 Porter...................................................................................................28
4.1.11 Brown Ale ...........................................................................................29
4.1.12 American Pale Ale, American Amber Ale......................................29
4.1.13 Scottish Ale ........................................................................................29
4.2
Lager ........................................................................................30
4.2.1
American Lagers ...............................................................................30
4.2.2
European Pilsner...............................................................................31
4.2.3
Dark Lager..........................................................................................31
4.2.4
Munchener Helles Export ..........................................................32
4.2.5
Bock.....................................................................................................32
4.3
....................................................................................................33
4.3.1
Amazon Black .......................................................................33
4.3.2
Legales ...............................................................................................33
4.4
.......................................................................................34
4.4.1
...................................................34

4.4.2
............................................34
4.4.3
...............................................................................34
4.5
.........................................................................................35
4.5.1
Amber .....................................................................................35
4.5.2
Ice ..........................................................................................35
4.5.3
Sorghum () ................................................................35
4.5.4
Soubya ...................................................................................35
4.5.5
Spruce ....................................................................................35
4.5.6
Thomas Hardy's Ale..........................................................................36
4.6
..............................................................37
....................................................................................39
5. - ..............................................39
5.1
.......................................................................39
5.2
.....................................................................................39
5.3
..........................................................................40
.........................................................................................41
6. ..........................................................................41
6.1
........................................................41
6.2
..........................................................................43
....................................................................................46
7. .........................................................................46
7.1
................................................................................46
..............................................................................................52

-biber
(. ), -bibere (. ).
,
, ,
. - (
).

1.
1.1.
. 1926
, .
Huber 9000 . ,
* (emmer)
.

.
6000
.
. .
,
.

, .
2 ..,
.
,
. .
20 8
, 8 4 .
, .
1000 .

.

.

1:

.
. '

.
.

2:

.
.

.

(), .
,
(800
..).

1.2.

. 1
.

, .

.

.
.
,
.

(1368-1437 ..).

3:

4:

.
.

(Flavorings
License).
.


.
* .

.
.

.
' 1591 ...
. 16
.
.
,
. 14 Bremen

, .

1500 .. ' 600 .
1516 .. , Wilhelm IV, (Beer
Purity Law) .
,
. .
.

1.3.
19
. James Watt,
.

. , 1835
Nurnmberg Furth.
2
.
Carl
von Linde.
.
lager 4-10oC.
.
Linde
.
.
19 .
' Louis Pasteur 1854
Lille.

,
. Pasteur
.
,
,
.
, .
,
(pasteurization).

Christian Hansen.
,
.
.
1964 .
, ,
.

1.4.

1864.
. .
1893 , ,
, .
,
(1906).

.
,

2.
2.1.

.
:

.

1.

. CaCO3
50 ppm .

,
100 ppm,
. Pilsner, ,
. .
.

.
1:

mg/l
60

400

200

150

1500

10

(cereals)
,
. .
, , , , , ,
.
.
,
.
.

.
. 6

. 2

.

5:

11

(,
). Humulus
(Urticaceae - Cannabinaceae).
Humulus lupulus. .
.
, (),
.
,
.
.
2.

, .

.
.
.

.

.
2:

10%

17-20%

0.3-1.2%

2-5%

3%

7%

55%

12

6:

C2
C2 .
.
() .
, Cerevisiae (),
Ale ,
. .
15-20oC.

(top-fermentation).
Carlsbergnesis (3)
Lager .
.
4-9oC
(bottom-fermentation).
.
3.

13

3:

(melibiose)

(raffinose)

H2S

S. Carlsbergnensis

S. Cerevisiae

+++

+++

14

3.
: ,
. ,

.
.
, , ,

.

C2 .
.
.
:

15

7:

3.1 - -
.
4-5 .
45%
4-6 .
(- -)
.
,
.
15-18oC.

16

,
(),
.
.

. ,
65-85oC.
, 105oC
. 4.

4:

4.0%
52.5%
9.5%
13.0%
5.4%

17

3.2
,
.
.
.
' .
.


.

3.3

'
,
.
.
. (infusion mashing)
.
(step infusion mashing)
. (decoction mashing)
, .
Lager.
- 50oC
.

.
.
. 10 60

18

. 10 60
.
75oC.
, - -.
.

75-77oC .
,
() .
.

.

8:

19

3.4

.

.
.
' .
.
-,

, .
:

,
.

, .
20 30
.
6-10oC,
.
.

20

9:

3.5

,
, .
, , ,
. 4-9oC
15-20oC 59 .
7 '
.


, C2. C2

. C2
.

21

10:

3.6

. '
2-3 .
.
, C2

22

4.
: Ale, Lager,
. Ale Lager .
.

.
Ale
. Lager 19 .
500 .

. Lager lagern
.
2
.
Lager Ale 5.

23

5: Ale Lager

Ale

Lager

( ) (1-3 )

CO2

24

4.1 ALE

11: Ale ( . Weizenbier).

4.1.1 Abbey Ale

Ale Lager
.
, Biere d' Abbaye.
4.1.2 German Wheat

Berliner Weisse: '

.
C2 .
.

Weizen/Weissbier:
.
. ,
.

.

25

Dunkel/Weizen:
Weissbier.
.
,
.

Weizenbock:
, Bock.
C2.
. .
4.1.3 Stouts

Dry Classic Irish Stout: stout

.

.
.

Foreign Style Stout:

.
.

Sweet Stout: stout

.
, ,
.

Oatmeal Stout:

, .
4.1.4 Golden Ale

Golden Ale: 19

(25-40%).

26

, .

Blonde Ale: Golden Ale ,

.
.
.
4.1.5 India Pale
.
.
,
.
4.1.6 German Ales

Dusseldorf-Style Altbier: .

.
.

Klsch:
.
.
( 3.7%), C2.
.
.
4.1.7 Strong Ale

English Old/Strong Ale: Ale, .

,
.

Strong Scotch Ale: Ale

.

27

Imperial Stout:
. .
8% .. .
4.1.8 Classic English Pale

,
.
4.1.9 Traditional Bitter

English Ordinary Bitter:

C2.
,
.

English Special Bitter: ,

.

English Extra-Special Bitter:

.
4.1.10 Porter

18
(a pint of Three threads),
. : Ale,
. , Harwood,
.
(1720).
, ,
.
Porter,
.

28

4.1.11 Brown Ale

English Mild Ale:

.

English Brown Ale:

.

American Brown Ale:

.
4.1.12 American Pale Ale, American Amber Ale

.
4.1.13 Scottish Ale
Ale

, .
,
.

Scottish Light Ale:

C2 .
.

Scottish Heavy Ale: , C2

.

Scottish

Export

Ale:

C2.

29

4.2

Lager

4.2.1 American Lagers

American Lager:
C2 .

. .
.

American Light Lager: C2

. ,
. Light
1/3 ' . '

. 1/3
.

American Premium Lager: American Lager

.

.
.

American Malt Liquor: Lager

. .
malt liquor
' .
.

American

Wheat

Ale/Lager:

30-70%

.
.
.

Non-alcoholic

30

.

. -
0.5% .. .

American dark: American Lager Premium,

.

.
.
4.2.2 European Pilsner

German-Style Pilsner:
.

Bohemian-Style

Pilsner:

1842 Pilsner.
Pilsner
.

Scandinavian-Dutch Pilsner:
.
.

.
4.2.3 Dark Lager

Munich Dunkel: .
.
.
.

Continental Dark: Dark Lager

.

.

31

4.2.4 Munchener Helles Export

Munchener Helles:
.
.
.
.

Dortmunder/Export:
Munchener
Helles. ,
5.5% ...
4.2.5 Bock

Bock: Lager Einbeck .

, ,
.
.
.
.

.
Bock 1.064.

Helles Bock/Maibock: Bock

.

.

Doppelbock:
1.072. ' ,
Doppelbock,
.
Saint Francis of Paula. To
.

32

,
.

Eisbock: Bock .
Doppelbock ,
.
.
.

4.3
4.3.1 Amazon Black
.
.

.
Lager
Stout.
4.3.2 Legales

.

Cream Ale:
.

.
American Lager/Ale.

Malt Liquor:
,
.

(kick) .

33

4.4
4.4.1
,
,

Lager

Ale.

.
.
.
'
,
.
4.4.2


, , , , .
, ,
, , , , .

.
4.4.3
,
.
2:1
.

34

4.5
4.5.1 Amber
Ale Lager
marketing.
4.5.2 Ice

, .
Labatt's 1992.
4.5.3 Sorghum ()

.
.
( ).
Bantu Kaffir.
4.5.4 Soubya

.
4.5.5 Spruce
, ,
.
.

35

4.5.6 Thomas Hardy's Ale

,
. 25

.

36

4.6

.
( )
2001. 0.33 lt
, .
.
. , ,
, ,
, . , ,
.
,
,
, ( )
.
1516
,.

:

( 2 10
)
.

: ,
,
.

37

, 4
( ).
,
, .

,
( ),
.
,
/ ,
(
,
).
/
CO2.
, ,
.
.
,
, .
,

.

38

5. -

5.1

Michael Jackson : " ,

. ." , .
, /
.

.
,
. ,
/

. ,
.

5.2

, .
.
,
. '
2 C 15 C, .
,
,
,
.

39

, ,
.

5.3

40

6.
6.1

1995

41

1995

1995

42

1995
6.2

43

10 1995

1994

44

1978 1994

45

7.

7.1

Ale 10-15oC
, , . Golden
12.5oC .
Lager 7.5-12.5oC
, . Bock
8.5oC
.

.
. ' ,
.
.

Lager.

7.2

. .
:
, , .


. 30ml

46

. 700ml , 1
Lager 6 - .
.
. , , C2
.
' .


(: 44 kcal/100g, : 55 kcal/100g).

; .
.
, . '
. ;
,
.
.


.


.


.

47

1,141 1,212 25 64
.
, 891 1,098 2
:
.

, , ,
.
1 7
. 3,11
0,3 .
'
,


.


.

.


.

.

48

.
.
,

.
.

, .
, ,
.
, 6 12

.
.
,
DNA
.
,
.

,
.

49

. ,
.

. DNA
, .
.
.

. .

, 85% DNA


.

.

, .
,
,

DNA .

,

.
,
.

50

,
,
, .
(,
), .
.
,
.

.
6%
.
.

. ,
.

51

1. Inhibitory

Effects

of

Heterocyclic

Amine-Induced

DNA

Adduct

Formation in Mouse Liver and Lungs by Beer, Journal of Agricultural

and Food Chemistry 31 2004.
2. Effect of moderate alcohol consumption on cognitive function in
women, The New England Journal of Medicine 20 2005.
3. Beer and obesity: a cross-sectional study, European Journal of Clinical
Nutrition , 2003.
4. www.foodtoday.gr .
5. www.iatronet.gr
6. www.foodinfo.gr
7. www.geosities.com
8. www.heineken.com
9. www.eufic.org
10. www.bioport.gr
11. www.in.gr
12. www.pathfinder.gr
13. Gregg Smith Carrie Getty , 1998.
14. Vogel Wolfang , 2000.
15. Linda Clark , 2000.
16. Horst Dornbush , 1997. THE STORY OF GERMAN BEER
17. James Wright , 2007 .
18. .

2000

19. Wolfang Strauss , 1992. MAKING BEER
20. John Lexmark , 1984. THE ART OF MAKING SPIRITS

52