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Lecture 1 PDF
Lecture 1 PDF
Lecture 1 PDF
Charlie Bamforth
cwbamforth@ucdavis.edu
What is beer?
ALCOHOLIC BEVERAGES
The proceeds of
alcoholic fermentation
C6H12O6 2 C2H5OH
Sugar
+ 2 CO2
ALCOHOLIC BEVERAGES
Sugars from grapes
are fermented to
produce wine
Sugars from grain are
fermented to produce
beer
Malted barley
Hops
Yeast
Water
Malting
Brewing
Fermentation
Finishing
Barley
Trapped Starch
Malt
Freed Starch
Wort
yeast
Beer
Sugars
Alcohol
Barley
Lousy flavor
Malt
Nice flavor
Wort
Raw flavor
Beer
Beery flavor
Hops
Yeast
Sublime
Barley
Lousy flavor
Malt
Nice flavor
Wort
Raw flavor
Beer
Beery flavor
Hops
Yeast
Aleurone
Embryo
(baby plant)
micropyle
Pericarp/Testa
Starchy
endosperm
(food reserve)
Starchy endosperm
One large
starch granule
protein
water
Hormones
start to be made in
embryo
Hormones migrate to
aleurone
Hormones switch
on enzyme synthesis
modification
water
Water distribution
Modification
Rootlets
Acrospire
Barley
Steep at 14-18oC (57-64oF) to 43-46% moisture (2 d)
Germinate 16-20oC (61-68oF) (4-6 d)
Kiln 50-110oC (122-230oF) (18-36 h)
Malt
In germination
make sugars
make amino acids
In kilning
Melanoidins
(color)
Flavors
Brewhouse
Step One: Grist to the Mill
Flour
Malt
Grits
Hull
Starch
Sugars
Hops
(boil)
Hopped
wort
D mill
E mashing
F Lautering
G Boiling
Separate sugar
solution (wort)
from spent grains
Hops
Bitterness
Aroma
Yeast
Wort
cooler
Oxygen
H Fermenter
I
J
Barley
Malt
(Store 2 weeks)
Mash 45-72oC (113-162oF) and collect wort (2-4h)
Boil with hops (1-2 h), clarify & cool
Wort
Fermentation at 6-25oC (43-77oF)(3-14 d)
Storage (maturation) as low as -1oC (30oF) (3-40 d)
Stabilize, Filter and Package (< 1 d)
Beer