Alcoholic Fermentation

1. AlcoholicFermentation

2. Beer Is fermented from a mixture of mashed grain and water • Fermentation:metabolic process in which an organism converts a carbohydratealcohol or an acid • Beer is made from four basic ingredients: Barley, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley) so that the yeast can eat it up and spit out alcohol and CO2 thus making beer. into

3. Differencebetweenbeers It is the yeast that makes the difference between the ale and the lager. Are more successful at lower temperatures. Lager yeasts also tend to ferment more aggressively, leaving behind less residual sweetness and flavor than ales.  Flocculate at the top of the fermentation tank. They generally thrive at temperatures between 60 to 72 degrees Fahrenheit. Ale yeasts Lager yeasts

4. Varieties Ales Robust and complex with a variety of fruit and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc. Lagers Fermented at much lower temperatures, and its yeast, accumulates at the bottom. It is stores for 30 days or longer close to the freezing point, making it smoother. Stout Beers Dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness in colour and rich roasted malt flavour Red Beer Fermented by means of wild yeast strains which gives it a different flavour and acid and smooth characteristics.

5. Stepstomakebeer http://www.youtube.com/watch?v=k3KCsZpwkso 1 2 Then the malt is crushed in a process called malt mill, and then mixed with heated water for a process called mashing. 3 Make malt, by allowing a grain of barley or wheat to germinate, and then dry it and roast it. The mash is pumped to a lautertun where the resulting liquid is strained form the grains by lautering. This resulting liquid is known as wort; is then boiled with hops. 4 Finally, the liquid is moved to a fermenter, where yeast is added. After 3 weeks, the beer is cooled and led to rest, to be finally, one month later filtered and packaged. Brewing: production of beer through steeping a starch source in water and then fermenting with yeast. Brewing is done in a brewery, and the brewing industry is part in western economies. 5

6. Carbohydrates used Maltose fermentation ofbeer and whiskey. is a disaccharide, is an important component of the barley malt used to brew beer. is a white type of sugar formed during the digestion of starches formed by two molecules of glucose joined together. fermentation of beer. Starch

7. Composition of Wine • Principallysugars:gluscose and fructose are some of thecarbohydrates in wine Carbohydrates, organic acids, phenols, nitrogenous compounds, vitamins and minerals. Responsible for the color of the wine

8. Difference ChangeThe ingredients Beer yeast Whisky from fermented maltose of barley, wheat and maize Alcohol content Beer from 3% to 9%. Whisky 40% Beer breaking down the starch with water. requires germinating or "malting" the barley the wort Then add yeast. Whiskey distilling (heat up an alcoholic batch until the alcohol evaporates) a starch mash or even wine. You capture those evaporated spirits with a still. Not much water evaporates and it is very strong alcohol. Process

9. Wine =/= Beer Isfasttoferment = lower alcohol level Takeslongertoferment = higher alcohol level Whisky =/= Beer They differ in base product, alcoholic content, aroma, and quality.

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