Wednesday 1 May 2019

Beer production


Brewing is the production of beer bysteeping a starch source (commonlycereal grains, the most popular of which is barley)[1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.[2] Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt[3]and Mesopotamia brewed beer.[4] Since the nineteenth century the brewing industry has been part of most western economies.
The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops.[5] Less widely used starch sources include milletsorghumand cassava.[6] Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.[7] The proportion of each starch source in a beer recipe is collectively called thegrain bill.
Steps in the brewing process includemaltingmillingmashinglautering,boilingfermentingconditioning,filtering, and packaging. There are three main fermentation methods, warmcooland spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the caskor bottle. There are several additionalbrewing methods, such as barrel aging, double dropping, and Yorkshire Square.

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