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The Chemistry of Lager (or how to ferment yeast to get ethanol)

The Chemistry of Lager (or how to ferment yeast to get ethanol). History of Brewing. Man has been making beer since the dawn of civilization. Where grain was grown, beer was made. Sumaria (4000 BC) Sikaru Egypt (3000 BC) Zythum India (2000 BC) Sura China (2000 BC) Kiu.

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The Chemistry of Lager (or how to ferment yeast to get ethanol)

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  1. The Chemistry of Lager (or how to ferment yeast to get ethanol)

  2. History of Brewing • Man has been making beer since the dawn of civilization. • Where grain was grown, beer was made. • Sumaria (4000 BC) Sikaru • Egypt (3000 BC) Zythum • India (2000 BC) Sura • China (2000 BC) Kiu Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

  3. The Role of Yeast in Brewing • 1866 - Louis Pasteur • Yeast was responsible for alcoholic fermentation. Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

  4. There are other options…….Malted Barley Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

  5. Fermentation (Millers) Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

  6. Task • Ferment your yeast. What will we need to do to achieve this? • Filter the sample. • Bring filtered sample to distillation equipment (do not drink!) • Safety: Wear goggles at all times, tie hair back, report spillages/breakages/burns to Mr Firth. • Tips:

  7. Distillation • How does it work? Ethanol + Water Ethanol

  8. Disclaimer

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