The first brewing standard was set back in 1516. At that time, the “correct” beer contained only 3 components: water, malt and hops. A lot has changed since then, and beer may contain other ingredients. The technology of preparation of the drink, beloved by many, has also changed.
Instructions
Step 1
Malt
Barley malt is still the main raw material for the production of most beer brands. However, malt varieties can vary. It is on its quality and variety that the flavor variety of different types of beer depends. Unmalted barley, rice, wheat are also allowed in the production of this low alcohol drink. But information about the use of any additional components should be on the label.
Step 2
Hop
Hops not only give the beer a specific taste and aroma, but is also an antiseptic, suppressing the development of harmful microflora, and is responsible for the persistence and abundance of foam. Modern brewing uses pelleted and briquetted hops made from dried cones.
Step 3
Water
High demands are placed on water in brewing. Harsh or too much salt can significantly spoil the taste and quality of the beer. Therefore, the water is subjected to chemical analysis and purified with activated carbon.
Step 4
Enzyme preparations
If unmalted raw materials are used for the production of a foamy drink, then special enzyme preparations are used. For example, "Amilorizin" or "Protosubtin". The lower the quality of unmalted raw materials, the more enzymes are required for beer production.
Step 5
Technology
First, the beer wort is prepared. To do this, beer grains of barley are mixed with distilled water and hops, boiled for several hours. Then they cool, remove the hops and add brewer's yeast to ferment the drink. There is a persistent myth that alcohol is added to beer for strength and cost reduction. In fact, adding alcohol would increase the total cost of the product, and yeast can provide up to 13% of its own alcohol, which is enough even for strong beers. Then the beer matures at a temperature of 2 degrees in special containers for 4 to 6 months. The ripened beverage is filtered under high pressure to avoid foaming. At the final stage, the beer is pasteurized for half an hour. The pasteurization temperature ranges from 55 to 69 degrees. The finished product is poured into containers and sent to warehouses or store counters.
