Beer is a low alcohol and slightly carbonated drink that quenches thirst well, has a bitter taste and a characteristic hop aroma. Usually it is produced by natural fermentation, but not so long ago a new way of making beer has appeared - from powder.
What is Powdered Beer
Today, in countries such as the USA, Canada, China, Japan, Finland and Russia, you can find the so-called "powder beer", or rather beer from powder, which is a concentrate.
So, powdered beer is a concentrate of finished beer wort, from which all the liquid was previously removed using a vacuum. This concentrate is marketed in powder and sometimes paste form. To get a drink from it, it is enough to dilute it in water of a certain temperature and add yeast.
The prime cost of such a concentrate is quite high, therefore it is not used in large factories. As a rule, beer from powder is produced by small breweries and restaurants that make their own beer. It is costly for them to comply with the complete brewing technology, as it requires expensive equipment and ingredients. This is why they use powder concentrate. It should be noted that if all the intricacies of the technological process are observed, it is possible to guarantee beer of a sufficiently high quality.
How powdered beer is made
As mentioned above, the main raw material for powdered beer is dry malt extract. It is made from brewing malt by sprouting brewing barley grains. This happens in special conditions.
When such varieties of barley germinate in grain under the action of certain enzymes, hydrolysis occurs, that is, the breakdown of starch, proteins and non-starch polysaccharides. As a result, substances of low molecular weight and easily assimilated by the body are formed, such as dextrins, sugars, water-soluble proteins, amino acids and organic acids. Also, as a result of this process, vitamins of group B are activated and accumulate in barley. The process itself is called malting.
Next, wort is prepared from the resulting malt. In fact, this water extract is an extract that contains all of the above substances. After that, the wort is dried and a dry malt extract is obtained.
It contains calcium, magnesium, phosphorus, potassium, sodium, zinc, iron and copper, as well as in "live" beer. The sugars in the malt extract are represented by maltose, glucose and fructose. In addition, it contains proteins and amino acids represented by glutamic acid, alanine, valine, leucine, isoleucine, phenylalanine, histidine and tyrosine. It also contains vitamins C, B1, B2, B3, B6, PP and H.
