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A sugary choice Introduction: There are four ain ingredients in a real beer, water, malt, hops and yeast. The water is used in different quantities and have different salts dissolved into it. Salt plays a part in the extraction of fermentable sugars, from the grain as well as affecting the way the yeast behaves during fermentation. The malt is a grape that can be made to release their sugars in a simple crushing process. In northern latitudes grapes and sweet fruits do not readily grow people had to turn to another source. The winemakers to add aroma to their wines through adding spices and fruit put in the hops. The favourite for brewers, is to add the flower of the hope vine, hops are also chosen for the content in their products as the beer is being produced. Our brewers use hops to provide both bitterness and aroma. The wild yeast that used to collect on the skins of the grapes caused the yeast. Some beers still make use of wild yeast but as yeast has started to play a bigger part in to the making of beer, it has been preferred to use controlled yeast. The process that the yeast is made, the malt is cracked and this is to split the grains but not produce flour. This stage is critical as we just need grains that are split to release sugars and the enzymes. The malt is modified because of the extent of modification it influences the rate of starch solute lower temperatures are needed for well-modified malts. The cracked grain is then mixed in with water at a controlled temperature of around about 67°C. A process known as sparging is used to try to maximise the extraction by adding more water until the volume of liquid is at the correct amount. Once the sugar is completed its normally will take between 90-120 minutes, is then pumped thought to a large boiler known as a copper.
Approximate Word count = 1260
Approximate Pages = 5
(250 words per page double spaced)
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