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Beer - Ingredients | | Beer - Ingredients: Encyclopedia II - Beer - Ingredients | | The main ingredients of beer are water, malted barley, hops and yeast. Other ingredients, such as flavouring or sources of sugar, are called adjuncts and are commonly used; common adjuncts are corn and rice. These starches convert in the mashing process to easily fermentable sugars that serve to increase the alcohol content of beer while adding little body or flavor. Major American breweries use relatively high percentages of adjuncts in order to produce very light-b ...
See also:Beer, Beer - Beer in antiquity, Beer - Beer in the Middle Ages, Beer - Beer in early European history, Beer - Beer during the Industrial Revolution, Beer - History of modern beer, Beer - Etymology, Beer - Mythology, Beer - Ingredients, Beer - Water, Beer - Malt, Beer - Hops, Beer - Yeast, Beer - Clarifying agent, Beer - The brewing process, Beer - Packaging and presentation, Beer - Varieties of beer, Beer - Ale, Beer - Lager, Beer - Spontaneous fermentation, Beer - Hybrid beers, Beer - Beer in a social context, Beer - Beer around the world, Beer - Africa, Beer - Americas, Beer - Asia, Beer - Australasia, Beer - Europe, Beer - Related beverages | | | Beer, Beer - Africa, Beer - Ale, Beer - Americas, Beer - Asia, Beer - Australasia, Beer - Beer around the world, Beer - Beer during the Industrial Revolution, Beer - Beer in a social context, Beer - Beer in antiquity, Beer - Beer in early European history, Beer - Beer in the Middle Ages, Beer - Clarifying agent, Beer - Etymology, Beer - Europe, Beer - History of modern beer, Beer - Hops, Beer - Hybrid beers, Beer - Ingredients, Beer - Lager, Beer - Malt, Beer - Mythology, Beer - Packaging and presentation, Beer - Related beverages, Beer - Spontaneous fermentation, Beer - The brewing process, Beer - Varieties of beer, Beer - Water, Beer - Yeast, Beer riots in Bavaria, Brewery, Brewing, Microbrew, Craft beer, Homebrewing, Lager Beer Riot, List of breweries and Category:Brewers and breweries, List of commercial brands of beer and Category:Brands of beer., Vores Øl - open source beer, Iran Aragh sagi, History of alcohol | | |
| | | Beer: Encyclopedia II - Beer - Ingredients
Beer - Ingredients
See also Brewing
The main ingredients of beer are water, malted barley, hops and yeast. Other ingredients, such as flavouring or sources of sugar, are called adjuncts and are commonly used; common adjuncts are corn and rice. These starches convert in the mashing process to easily fermentable sugars that serve to increase the alcohol content of beer while adding little body or flavor. Major American breweries use relatively high percentages of adjuncts in order to produce very light-bodied beer at 4-5% alcohol by volume.
Beer - Water
Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer. Many beer styles were influenced or even determined by the characteristics of the water in the region. Although the effect of, and interactions between, various dissolved minerals in brewing water is complex, as a general rule, hard water is more suited to dark styles such as stouts or porters, while very soft water is more suited for brewing light-colored beers, such as pilsners.
Beer - Malt
Among malts, barley malt is the most widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars. However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used, including wheat, rice, oats, and rye, and less frequently, maize and sorghum.
Malt is formed from grain by soaking it in water, allowing it to start to germinate, and then drying the germinated grain in a kiln. Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars.
Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers. In most cases, two or more types of malt are combined when making modern beers.
Beer - Hops
Hops have commonly been used as a bittering agent in beer since the seventeenth century. Hops contain several characteristics very favorable to beer: (a) hops contribute a bitterness that balances the sweetness of the malt, (b) hops also contribute aromas which range from flowery to citrus to herbal, (c) hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and (d) the use of hops aids in "head retention", the length of time that foamy head created by the beer's carbonation agent will last. The bitterness of commercially-brewed beers is measured on the International Bitterness Units scale. While hops plants are grown by farmers all around the world in many different varieties, there is no major commercial use for hops other than in beer.
Beer - Yeast
Yeast is a microorganism that is responsible for fermentation. A specific strain of yeast is chosen depending on which type of beer is being produced, the two main strains being ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum), with many other variations available depending on the style of beer being brewed. Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result. Before yeast's functions were understood, all fermentations were conducted using wild yeast; although a few styles such as lambics still rely on this ancient method, most modern fermentations are conducted using pure yeast cultures. On average, beer's alcohol content is between 4% and 6% alcohol by volume, although it can be as low as 2% and as high as 14% under ordinary circumstances and several brewers claim to make beers that are upwards of 20%.
Beer - Clarifying agent
Some brewers add one or more clarifying agents to beer that are not required to be published as ingredients. Common examples of these include Isinglass finings, obtained from swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; and gelatin. Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer.
Other related archives14th, 15th centuries, 5th millennium BC, Africa, African beer, Albanian beer, Ale, American beer, Ancient Egypt, Andes, Anton Dreher, Australian beer, Austrian beer, Bavaria, Beer and nationality, Beer riots in Bavaria, Beer style, Belgian ales, Belgian beer, Bhutan, Brazilian beer, Brewers Company of London, Brewery, Brewing, CO2, Canadian beer, Category:Brands of beer, Category:Brewers and breweries, Central European, Charlie Mopps, Chhaang, Chicha, China, Chinese beer, Craft beer, Czech Republic, Czech beer, Danish, Danish beer, Duke of Bavaria, Dutch beer, Egypt, England, English, English beer, Epic of Gilgamesh, Estonian, Europe, Finland, Finnish, Flemish, France, Fruit beers, Gambrinus, German, German Empire, German beer, Germanic peoples, Germany, Guinness, Heineken, Hildegard of Bingen, Himalaya, History of alcohol, Homebrewing, Hops, Hungarian beer, Indian beer, International Bitterness Units scale, Iran, Iran Aragh sagi, Irish beer, Irish moss, Isinglass, Israeli beer, Italian beer, Japan, Japanese beer, Jiǔ, Kalevala, Korea, Korean beer, Kvass, Lager, Lager Beer Riot, Lagers, Lambic, Latin verb, Latvian, List of breweries, List of commercial brands of beer, Lithuanian, Lithuanian beer, Louis Pasteur, Mesopotamia, Mexican beer, Mexico, Microbrew, Middle Ages, Nepal, Netherlands, New Zealand beer, New Zealander, Nicaraguan beer, Ninkasi, Norman Conquest, Norwegian beer, Oak, Old English, Otto von Bismarck, Pakistani beer, Pilsner, Pilsner Urquell, Plzeň, Polish beer, Pulque, Radegast, Real ales, Reinheitsgebot, Republican, Romanian beer, Romans, Russia, Rye beer, Sahti, Sake, Samoan beer, Scottish beer, Serbian beer, Sikkim, Slavic languages, Smoked beers, Soju, South African beer, South America, Spaten Brewery, Specialty beers, Sumerian, Syrian beer, Tacitus, Taiwanese beer, Thai beer, Thracians, Tibet, Turkish beer, Ukraine, Vienna, Vores Øl, Welsh beer, Western European, Western world, William IV, adjunct, adjuncts, agave, aging barrels, alcohol, alcohol by volume, alcoholic beverage, ale, ales, amylase, animals, antibiotic, antiquity, apple, apple juice, aroma, aromas, banana, barbarians, barley, barrel, beverage, biological engineering, bittering, bitterness, bottled, bottom-fermenting yeast, bowl, brandy, bread, brewing, brewing industry, business, by volume, canned, carbon dioxide, carbonation, carrageenan, casked, charcoal, cider, clarifying, cognac, color, component, cultivated, cultures, digestive, distilled, enzyme, esters, fermentation, fish, flowers, fruit, gelatin, goddess, grain, grains, grass, gruit, hay, hefeweizen, herbs, homemaker, honey, hops, hydrometer, industrialization, keg, kegged, lager, lambics, maize, malt, malted, mead, medieval, metabolise, microorganisms, millet, monasteries, non-alcoholic beer, nose, oats, patented, pear, perry, pineapple, plum, poem, pottery, preservation, proto-Indo European, prune, pubs, real ales, recipe, red alga, reed, rice, roots, rye, seeds, sorghum, sour, spiced beers, spices, steam engine, stein, straw, straws, style, substance, sugar, sugars, swimbladders, tablet, taste, tea, temperature, thermometer, throat, tongue, top-fermenting yeast, top-fermenting yeasts, turbulence, vegetable, vegetable beers, vessel, water, wheat, widget can, wild, wine, wood, wort, yeast, °C, °F
 Adapted from the Wikipedia article "Ingredients", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki |
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