2 (GERMINATION): Malt is made by steeping barley in water for 48-72 hours, until it begins to germinate. Sprouting produces the enzyme amylase which converts starch into maltose and dextrin.
3 (KILN): The "green malt" is dryed by hot air in a kiln to stop germination and then possibly toasted
4 (GRIND): The malt is then "cracked" in a mill, producing grist
5 (STEEP): "Steep in warm water to extract sugar, creating wort."
The grist is combined with hot water in a mash tun, creating wort. Additional sugar and flavor extracted via sparging (rinsing the spent grains with water) is added to the wort liquid. Hops are added and the wort is boiled for an hour to stablize and sterilize the brew.
6 (YEAST): add ("pitch") cultured yeast after wort is cooled. Saccharomyces cerevisae is added for ales; Saccharomyces carlsbergensis is added for lagers.
8 (FILTER): Filter, pasteurize and condition
Note: Home brewers often buy extract (dry or syrup) so they just add water to create wort
State the production difference between a blond ale, amber and porter
Light malt and crystal malts are used for light ales, bitters and lagers
Chocolate and black malt is used for mild ales and stouts
What is fermentation?
Sugar + yeast = Alcohol + CO2
For wine, the grape juice has sugar and water
For beer, must germinate the barley to get sugar and add water
The flower cone of a harbaceous climbing plant used in the production of beer to impart bitterness and flavor, and as a preservative.
Name the premium sake quality levels
Name: min % rice polished away / no added alc / brewers alcohol added