Difference between revisions of "Beer"
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| − | Beer is an alcoholic drink produced through fermentation of sugars derived primarily from [[malt|malted grains]]. The primary grain used is usually malted barley, although some styles of beer use malted wheat as the primary grain. | + | Beer is an alcoholic drink produced through [[fermentation]] of sugars derived primarily from [[malt|malted grains]]. The primary grain used is usually malted barley, although some styles of beer use malted wheat as the primary grain. |
The four major ingredients of beer are water, malt, hops and yeast. The particular combination, amount and variety of each of these ingredients determine the final flavor, alcoholic strength and style of the finished beer. | The four major ingredients of beer are water, malt, hops and yeast. The particular combination, amount and variety of each of these ingredients determine the final flavor, alcoholic strength and style of the finished beer. | ||
Revision as of 19:34, March 15, 2007
Beer is an alcoholic drink produced through fermentation of sugars derived primarily from malted grains. The primary grain used is usually malted barley, although some styles of beer use malted wheat as the primary grain.
The four major ingredients of beer are water, malt, hops and yeast. The particular combination, amount and variety of each of these ingredients determine the final flavor, alcoholic strength and style of the finished beer.
Although almost all modern beer styles use hops, early European brewers originally added spices such as rosemary, coriander, ginger, anise seed, and juniper berries to their beers to impart more complex flavors. Hops are used primarily used today because the bitterness derived from the hops tend to counter-balance the sweetness derived from the malt, and provide a more balanced flavor. Hops may also be added to beer to impart a floral or spicy aroma and flavor. Another benefit early brewers found was that hops also tended to help preserve their beers longer than unhopped beers.
The earliest written records of hop cultivation come from 8th and 9th century A.D. from the Hallertau district in Germany, now famous for their Hallertau Mittelfruh hop variety. The earliest actual brewing records explicitly noting the addition of hops come from 14th century Germany.
Although there are microorganisms that can spoil beer, such as lactobacillus, there are no known human pathogens than can live in beer. This is commonly thought to be due to the alcohol in the beer, however it is actually due to the pH; typically in the range of 4.0 to 4.4.
Styles
All beers fall in to two main categories; Lagers and Ales.
Lagers are cold fermented with the ‘S. carlsbergensis’ variety of yeast, typically between 46 and 56 F. Complete fermentation of lager beers takes from six weeks to nine months. This brewing technique originated in Germany, where the word ‘lagern’ literally means "to store". Common styles of lager beer are Pilsner and Bock.
Ales are fermented with the ‘S. cerevisiae’ variety of yeast, at temperatures higher than lagers, typically between 55 and 75 F. The higher fermentation temperature of ales tends to produce beers with a more complex, fruity flavor, usually derives from esters produced by the yeast during fermentation. Common varieties of ales include Pale Ale, Stout and Porter.
History
The earliest known evidence of beer and brewing comes Sumeria around 4,000 B.C. The evidence comes from clay tablets inscribed with the Hymn to Ninkasi, the Sumerian's Godess of brewing, where the hymn contains a rudimentary recipe for beer.
Reinheitsgebot
The Reinheitsgebolt is the first example of a food purity law. Passed in German in 1516, it decreed that all beers could be made from only water, malt and hops. After the discovery of yeast and its importance in brewing, it was also added to the list.