Beer is one of the oldest and most widely consumed alcoholic beverages in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains - most often from malt barley, although wheat, corn (corn), and rice are also used. During the brewing process, the fermentation of starch sugar in the wort produces ethanol and carbonation in the resulting beer. Most modern beer brewed with hops, which adds bitterness and other flavors and acts as a natural preservative and stabilizer agent. Other flavoring agents such as grits, herbs, or fruits can be incorporated or used as a substitute for hops. In commercial brewing, natural carbonation effects are often removed during processing and replaced by forced carbonation.
Some of the earliest known human writings refer to the production and distribution of beer: The Code of Hammurabi includes the laws governing beer and nursing, and "The Hymn to Ninkasi", a prayer to the Mesopotamian beer goddess, serving both as a prayer and as a method of recalling beer recipes in a culture with few literate people.
Beer is distributed in bottles and cans and is also usually available in draft form, especially in pubs and bars. The brewing industry is a global business, composed of several dominant multinationals and thousands of small producers ranging from brewpubs to regional factories. The strength of modern beer is typically about 4% to 6% volume based alcohol (ABV), although it may vary between 0.5% and 20%, with some 40% ABV plant manufacturers and above.
Beer is part of the culture of many countries and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities such as pub crawls and pub games.
Video Beer
History
Beer is one of the oldest fast food beverages in the world. There is some evidence that beer is produced in GÃÆ'¶bekli Tepe during Pre-Pottery Neolithic (VAT). (VAT lasts from about 8500 BC to 5500 BC.) The earliest clear chemical evidence of barley beer is about 3500-3100 BC, from the Godin Tepe site in the Zagros Mountains in western Iran. It is possible, but not proven, that dates go back much further - about 10,000 BC, when cereals were first cultivated. Beer is recorded in the written history of ancient Iraq and ancient Egypt, and archaeologists speculate that beer plays a role in the formation of civilization. About 5000 years ago, workers in the city of Uruk (modern Iraq) were paid by their employers in beer. During the construction of the Great Pyramid in Giza, Egypt, every worker receives a daily quota of four to five liters of beer, which serves as a nutrient and a refresher that is essential for pyramid development.
Some of Sumerian's earliest writings contain references to beer; examples include a prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", which serves as a prayer as well as a method of remembering beer recipes in culture with a few literate people, and ancient counsel ( Fill your stomach Day and night merry >) with Gilgamesh, recorded in the Epic of Gilgamesh by the wife of the Siduri ale may, at least in part, have referred to the consumption of beer. The tablet Ebla, discovered in 1974 in Ebla, Syria, shows that beer was produced in the city in 2500 BC. Fermented drinks using rice and fruit are made in China around 7000 BC. Unlike sake, mushrooms are not used to categorize rice (amylolitic fermentation); The rice may be prepared for fermentation by chewing or molesting.
Almost all substances that contain sugar can naturally experience alcohol fermentation. It is likely that many cultures, by observing that sweet liquor can be obtained from the source of starch, independently created beer. Bread and beer increase prosperity to a level that allows time for the development of other technologies and contribute to the development of civilization.
Xenophon noted that during his journey, beer was produced in Armenia.
Beer is spread through Europe by German and Celtic tribes as far as 3000 BC, and it is mainly brewed on a domestic scale. The products that early European drinkers may not be recognized as beer by most people today. Along with the source of basic starch, early European beer may contain fruits, honey, various types of plants, spices and other substances such as narcotic herbs. What they did not contain was a hop, as it was later additionally, first mentioned in Europe around 822 by the Carolingian Convent and again in 1067 by Abbess Hildegard of Bingen.
In 1516, William IV, Duke of Bavaria, adopted Reinheitsgebot (the law of purity), perhaps the oldest food quality regulation still used in the 21st century, which according to him the only permissible beers are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although in the 7th century CE, beer was also produced and sold by European monasteries. During the Industrial Revolution, beer production moved from artisanal manufacturing to industrial manufacturing, and domestic manufacturing ceased to be significant by the end of the 19th century. The development of the hydrometer and the thermometer changes by making the beer more controlling the process and greater knowledge of the results.
In 2007, the brewing industry is a global business, composed of several dominant multinational companies and thousands of small producers ranging from brewpubs to regional factories. In 2006, more than 133 billion liters (35 billion gallons), equivalent to a 510-meter cube on the side, beer sold per year, generated a global total revenue of $ 294.5 billion (£ 147.7 billion). In 2010, Chinese beer consumption reached 450 million hectoliters (45 billion liters), or almost twice that of the United States, but only 5 percent sold were premium draft beers, compared with 50 percent in France and Germany.
Maps Beer
Brewing
The brewing process is known as brewing. A special building for brewing is called a brewery, although beer can be made at home and has been for most of its history. A company that makes beer is called a brewery or a brewery. Beer made on a domestic scale for non-commercial reasons is classified as homebrewing wherever it is made, although most home made beers are made on their own. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century was largely restricted to brewing only for commercial operations. However, the British government loosened the law in 1963, followed by Australia in 1972 and the United States in 1978, allowing homebrewing to become a popular hobby.
The purpose of brewing is to turn the source of starch into sugary fluid called wort and to convert the wort into an alcoholic beverage known as beer in the fermentation process affected by yeast.
The first step, in which the wort is prepared by mixing the source of starch (usually malt barley) with hot water, known as "mashing". Hot water (known as "liquor" in terms of brewing) is mixed with malt or malt which is destroyed (known as "wheat") in bud mash. The stripping process takes about 1 to 2 hours, as long as the starch is converted into sugar, and then the sweet wort is dried from the grain. Grains are now washed in a process known as "sparging". This washing allows the brewer to collect as much as possible the fermented liquid from the grain. The grain filtering process that is spent from wort and sparge water is called wort separation . The traditional process for the separation of wort is seaering, where the grain bed itself serves as a filter medium. Some modern factories prefer the use of filter frames that allow smoother grinding.
Most modern factories use continuous drainage, collecting the original wort and water together. However, it is possible to collect second or even third washings with seeds that are not adequately used as separate batches. Each run will produce a weaker wort and thus a weaker beer. This process is known as the second (and third) runnings. Brewing with multiple runnings is called parti gyle brewing.
Sweet wort collected from sparging is put into a kettle, or "copper" (so called because these vessels are traditionally made of copper), and boiled, usually for about an hour. During boiling, the water in the wort evaporates, but the sugar and other components of the wort remain; this allows more efficient use of the starch source in beer. Boiling also destroys the remaining enzyme from the pounding stage. Hop added during boiling as a source of bitterness, aroma and aroma. Hop can be added to more than one point during boiling. The longer the boiled hops, the more bitterness they donate, but the less taste and aroma of hops left in the beer.
After boiling, the mined wort is now cooled, ready for yeast. In some factories, mined wort can pass hopback, which is a small hop filled tub, to add flavored hammer flavor and to act as a filter; but usually the chopped wort is only cooled for the fermentor, in which yeast is added. During fermentation, the wort becomes beer in a process that takes a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, the fine particles suspended in the wort settle during fermentation. After the fermentation is complete, the yeast also settles, leaving the beer clear.
During fermentation, most of the carbon dioxide is allowed to pass through the trap and beer is left with carbonation only about one atmospheric pressure. Carbonation often increases either by moving the beer to a pressure vessel like a barrel and inserting pressurized carbon dioxide, or by moving it before the fermentation is finished so that the carbon dioxide pressure accumulates in the container when the fermentation process is complete. Sometimes beer is loaded unfiltered (so it still contains yeast) into the bottle with added sugar, which then generates the desired amount of carbon dioxide in the bottle.
Fermentation is sometimes done in two stages, primary and secondary. After most of the alcohol is produced during primary fermentation, beer is transferred to a new vessel and permits a secondary fermentation period. Secondary fermentation is used when beer takes longer storage before packaging or greater clarity. When the beer has been fermented, it is packed either into a keg for a keg of beer or a keg, an aluminum tin, or a bottle for any other kind of beer.
Materials
The basic ingredients of beer are water; starch sources, such as malt barley, can be saccharified (converted into sugars) then fermented (converted to ethanol and carbon dioxide); brewer's yeast to produce fermentation; and spices like springboard. Mixture of starch sources can be used, with secondary starch sources, such as corn (corn), rice or sugar, often called additives, especially when used as a low-cost substitute for barley malt. Less commonly used starch sources include millet, sorghum and cassava roots in Africa, and potatoes in Brazil, and agave in Mexico, among others. The amount of each source of starch in a beer recipe is collectively called a buckwheat bill.
Water is the main ingredient of beer, accounting for 93% of its weight. Although the water itself, ideally, without taste, the level of dissolved minerals, in particular, bicarbonate ions, affects the taste of beer. Due to the mineral properties of each region's water, certain regions were originally the sole producers of certain types of beer, each of which can be identified by regional characteristics. Regional geology states that Dublin's hard water is perfect for making greases, like Guinness, while Plze? Soft water area is ideal for Pilsner brewery (pale beer), such as Pilsner Urquell. The waters of Burton in England contain gypsum, which is useful for making ale pale in such a way that the pale ales brewers will add the cast to local water in a process known as Burtonization.
Starch sources, termed "mash ingredients," in beer provide fermentable ingredients and are a major determinant of beer strength and aroma. The most common source of starch used in beer is wheat kernels. The wheat is chopped by soaking in water, allowing it to start germination, and then drying the partially flavored grain seeds in the kiln. Malting granules produce enzymes that convert starch in wheat to fermentable sugars. Different roasting times and temperatures are used to produce different malt colors from the same seed. The darker Malin will produce a darker beer. Almost all beers include barley malt as the majority of starch. This is because the fibrous stomach is attached to the grain during the threshing. After malting, the barley is ground, which eventually removes the stomach, breaking it into large pieces. These pieces remain with the grain during mash, and act as filter beds during the oceanering, when the sweet wort is separated from the insoluble grain material. Milled and unmoved grains (including wheat, rice, wheat, and rye, and less often, corn and sorghum) can be used. Some brewers have produced gluten-free beers, made with sorghum without malt barley, for those who can not consume gluten-containing grains such as wheat, barley, and rye.
Beer spice is the only major commercial use of hops. The flower of the vine hop is used as a flavoring and preservative in almost any beer made today. The flowers themselves are often called "hops". The first historical mention of the use of hops in beer is from 822 AD in the convent rules written by Adalhard the Elder, also known as Adalard of Corbie, although the date usually devoted to widespread hop cultivation for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, where hops took over as a dominant flavoring, beer was flavored with other plants; for example, paradise granules or alehoof . The combination of various aromatic herbs, berries, and even materials like wormwood will be combined into a mixture known as gruit and used as a hops now used. Some beers today, such as Fraoch 'by Scottish Heather Ales and Cervoise Lancelot by the French Brasserie-Lancelot, use plants other than hops for flavor.
Hop contains some of the desired characteristics of beer in beer. Hop contributes to the bitterness that balances the sweetness of malt; bitterness of beer is measured on the scale of the International Sensitivity Unit. Hop contributes flowers, oranges, and herbs and flavored beer. Hop has an antibiotic effect that supports the activity of brewer's yeast over the less desirable microorganisms and helps in "head retention", the length of time that the foamy head created by carbonation will survive. The acidity of the hops is a preservative.
Yeast is a microorganism responsible for fermentation in beer. Yeast metabolizes the sugar extracted from the grain, which produces alcohol and carbon dioxide, and thus converts the wort into beer. In addition to fermenting beer, yeast affects character and flavor. The dominant yeast type used to make beer is the highest fermentation of Saccharomyces cerevisiae and lower fermentation of Saccharomyces pastorianus . Brettanomyces lambic fermentation, and Torulaspora delbrueckii fermented the Bavarian weissbier. Before the role of yeast in fermentation is understood, fermentation involves wild yeast or air. Some styles such as lambics rely on this method today, but most modern fermentations add pure yeast culture.
Some brewers add one or more clarifying or counterfeiting agents, which usually settle (collect as solid) from beer along with protein solids and are found only in small quantities in the finished product. This process makes the beer look brighter and cleaner, than the cloudy appearance of the older ethnic style and beer style like wheat beer. Examples of clarification agents include isinglass, obtained from fish swimbladders; Irish moss, seaweed; kappa carrageenan, from seaweed Kappaphycus cottonii ; Polyclar (artificial); and gelatin. If the beer is marked "suitable for vegans", it is clarified either with seaweed or with an artificial agent.
Brewing industry
The history of factories in the 21st century has become one of the larger factories that absorb small factories to ensure economies of scale. In 2002, the South African Brewery bought the North American Beer Company to find SABMiller, which became the second largest brewer, after North America's Anheuser-Bush. In 2004, Interbrew Belgium was the third largest brewery by volume and AmBev Brazil was the fifth largest. They merged into InBev, becoming the largest brewery. In 2007, SABMiller surpassed InBev and Anheuser-Bush when it acquired Royal Grolsch, the Dutch brand beer maker Grolsch in 2007. In 2008, when InBev (the second largest) bought Anheuser-Busch (third largest), the new Anheuser -Busch InBev company becomes the world's largest brewer. In 2015 AB InBev remains the largest brewery, with the second SABMiller, and the third Heineken International.
Micro brewing, or brewing, produces a limited amount of beer. The maximum amount of beer that can be produced by breweries and still classified as microbrewery varies by region and by authority, although it is usually about 15,000 barrels (1,8 megalithres, 396 thousand gallons imperial or 475 thousand US gallons) per year. Brewpub is a kind of microbrewery that combines pubs or other eating places. The highest density of factories in the world, most of them micro brewery, is in the German Franconian Region, especially in the Upper Franconia district, which has about 200 factories. Benedictine Weihenstephan beer factory in Bavaria, Germany, can trace its roots until 768, since the documents from that year refer to the hops parks in the area that pay tithes to the monastery. The brewery was licensed by City of Freising in 1040, and is therefore the world's oldest brewery.
Home brewing is subject to regulations and restrictions in many countries. Restrictions on homebrewing were lifted in Britain in 1963, Australia followed in 1972, and the United States in 1978, although each country was allowed to pass their own laws restricting production.
Etymology
The word ale is derived from Old English ealu (plural ealoÃÆ'¾ ), in turn from Proto-Germanic * alu plural * aluÃÆ'¾ ), finally from the Proto-Indo-European base * h? elut - , which holds the connotation of "magic, magic, possession, poisoning". The word beer comes from Old English b? Or , from Proto-Germanic * beuz? , probably from Proto-Indo-Europe * b? eusÃÆ'³m , originally "beer yeast, beer dregs", although other theories have been provided connecting words with Old English b? ow , "barley", or Latin bibere , "drink". In a two-word currency for the same thing in Germanic, the 12th century ancient Icelandic poem AlvÃÆ'ssmÃÆ'¡l says, "Ale is called among men, but among the gods, beer."
Variety
While there are many types of brewed beer, beer brewing basics are shared across national boundaries and cultures. The traditional European brewing regions - Germany, Belgium, England and the Czech Republic - have local beer types.
The English author Michael Jackson, in his 1977 book The World Guide To Beer, categorizes beer from around the world in local style groups suggested by customs and local names. Fred Eckhardt resumed Jackson's work at The Essentials of Beer Style in 1989.
The most fermented beers are produced with Saccharomyces cerevisiae, a high fermenting ferment that clumps and rises to the surface, usually between 15 and 25 Â ° C (59 and 77 Â ° F). At this temperature, yeast produces a number of esters and other aroma and aroma products, and the result is often a beer with little "fruit" compounds resembling apples, pears, pineapples, bananas, plums, or prunes, among others.
After the introduction of hops to England from Flanders in the 15th century, "ale" refers to an unprocessed fermented drink, "beer" is used to describe a drink with a hop infusion.
Real ale is a term coined by Campaign for Real Ale (CAMRA) in 1973 for "brewed beer from traditional ingredients, ripe with secondary fermentation in the container from which it was distributed, and served without using external carbon dioxide. "This applies to conditioned beer bottles and beer kegs.
Pale ale is a beer that uses the yeast and most pale yeast. This is one of the world's major beer styles.
Stout and porter is a dark beer made using roasted malt or barley grilled, and usually brewed with slow fermented yeast. There are a number of variations including Baltic porter, dry strap, and chubby Imperial. The name "porter" was first used in 1721 to describe the dark brown beer popular with street nomads and the London river. This same beer is then also known as stout, although the word stout has been used since 1677. The history and prolific developments and porters are intertwined.
A lightweight ale has a malatro dominated by malaysians. It is usually dark with abv 3% to 3.6%, although there is a milder millennium of lighter and stronger samples reaching 6% abv and higher.
Wheat beer is brewed with most of the wheat though it often also contains a significant proportion of barley malt. Wheat beer is usually fermented. The taste of wheat beer varies greatly, depending on the specific style.
Lambic, Belgian beer, is naturally fermented using wild yeast, rather than cultivated. Many of these are not beer yeast strains ( Saccharomyces cerevisiae ) and may have significant differences in aromas and acids. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acid that contributes to acids.
Lager is a cold fermented beer. Pale lager is the most commonly consumed beer in the world. The name "beer" comes from the German "lagern" to "store", like a beer in Bavaria that holds beer in the basement and a cold cave during warm summers. This beer maker noticed that the beer continues to ferment, and also cleansing the sediments, when kept in cold conditions.
The yeast Lager is the yeast underlying cold yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7-12Ã, â € <â € <Â ° C (45-54Ã, Â ° F) (fermentation phase ), and then given a long secondary fermentation at 0-4Ã, Â ° C (32-39Ã, Â ° F) (lagering phase). During the second stage, the lager cleans and mellows. Cold conditions also inhibit the natural production of esters and other by-products, resulting in a "cleaner" beer.
The modern method of producing beer was pioneered by Gabriel Sedlmayr the Younger, who perfected the dark chocolate lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who started to make beer (now known as Vienna beer), may be yellow-red, in Vienna in 1840 -1841. With better modern yeast strains, most brewery beers only use short-term cold storage, usually 1-3 weeks.
Measurement
Beer is measured and graded with bitterness, based on strength and color. The sense of bitterness is measured by the scale of the International Satisfaction Unit (IBU), defined in cooperation between the American Society of Brewing Chemists and the European Brewery Convention. The international scale is the development of the European Sensitivity Unit scale, often abbreviated as EBU, and the values ​​of bitterness must be identical.
Color
The color of the beer is determined by malt. The most common color is pale yellow which results from the use of pale maline. Pale lager and pale ale is the term used for beer made from malt dried with coke fuel. Coke was first used to roast malt in 1642, but it was not until around 1703 that the term pale ale was used.
In terms of sales volume, most of today's beer is based on pale beer brewed in 1842 in the city of Pilsen in the Czech Republic today. The modern bright colored pale lager with real carbonation (bubbles) and typical alcohols with a content volume of about 5%. Pilsner Urquell, Bitburger, and Heineken beer brands are typical examples of pale beers, such as the American brands Budweiser, Coors, and Miller.
Dark beers are usually brewed from a pale malt or malt malt base with a small portion of dark malt added to achieve the desired color. Other dyes - such as caramels - are also widely used to darken beer. Very dark beer, such as fat, using dark or longer-baked malt patents. Some have roasted unmoved wheat barley.
Strength
The beer range from less than 3% alcohol based on volume (abv) to about 14% abv, although this strength can be increased to about 20% by re-throwing with champagne yeast, and 55% abv by clotting process. The alcohol content of beer varies according to local custom or beer style. The pale lars that most consumers are familiar with fall within the range of 4-6%, with a typical abv of 5%. The power of indigenous British beer is quite low, with many beer sessions about 4% abv. Some beers, such as table beers, contain low levels of alcohol (1% -4%) served as substitutes for soft drinks in some schools.
Alcohol in beer comes mainly from the metabolism of sugars produced during fermentation. The amount of fermentable sugars in the wort and the various yeasts used to ferment the wort are the main factors that determine the amount of alcohol in the final beer. Additional fermented sugars are sometimes added to increase the alcohol content, and enzymes are often added to wort for certain styles of beer (especially "light" beer) to convert more complex carbohydrates (starches) into fermentable sugars. Alcohol is a by-product of yeast and toxic metabolism for yeast in higher concentrations; typical brewing brewers can not survive on alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decrease the effectiveness of yeast and consequently lower alcohol levels.
The weakest beer is an alcoholic beer, which usually contains less than 0.05% alcohol (also called "near beer") and light beer, which usually contains 4% alcohol.
The strength of beer has increased during the last years of the 20th century. Vetter 33, 10.5% abv (33 degrees Plato, then Vetter "33") doppelbock, was listed in the 1994 Guinness Book of World Records as the strongest beer at the time, though Samichlaus, by Swiss brewers HÃÆ'¼rlimann, has also been listed by the Guinness Book of World Records as the strongest in 14% abv. Since then, some brewers use champagne yeast to increase their alcoholic beer content. Samuel Adams reached 20% abv with Millennium , and then exceeded that amount to 25.6% abv with Utopia. The strongest beer brewed in England is Baz's Super Brew by Parish Brewery, beer 23% abv. In September 2011, BrewDog Scottish brewery produced the Haunt of the Deer, which, at 28%, they claim to be the world's strongest beer produced by fermentation alone.
The product claimed to be the strongest beer made is SchorschbrÃÆ'¤u's 2011 Schorschbock 57 with 57.5%. It was preceded by The End of History , a 55% Belgian ale, made by BrewDog in 2010. The same company had previously made Sink The Bismarck! , a 41% abv IPA, and Tactical Nuclear Penguin , 32% about Imperial. Each of these beers is made using a fractional freezing eisbock method, in which the strong beer is partially frozen and the ice is repeatedly removed, until the desired strength is achieved, a process that can classify the product as liquor rather than beer. The Schorschbrösum Schorschbrösum, 31% abv eisbock, and Hair of the Dog's Dave, 29% of abv barley wine made in 1994, used the same fractional friction method. A whopping 60% of the beer mixed with whiskey is claimed to be the strongest beer by the Dutch brewery in July 2010.
Serve
Draft
Draft beer from a pressed bar using a lever style dispenser and drain is the most common method for spending money in bars all over the world. The metal bar is pressed with carbon dioxide gas (CO 2 ) that moves the beer to the faucet or exhaust tap. Some beers can be served with a mixture of nitrogen/carbon dioxide. Nitrogen produces smooth bubbles, producing a solid head and mouthfeel cream. Several types of beer can also be found in smaller, useable kegs called beer balls. In a traditional pub, the pull lever for a large beer brand may include a logo and a beer trademark.
In the 1980s, Guinness introduced a beer widget, a nitrogen-pressed ball inside a tin that created a solid and tight head, similar to a beer served from a nitrogen system. Draft and draft words can be used as marketing terms to describe beer cans or bottles containing beer widgets, or cold-filtered ones rather than pasteurized.
Cask-AC ales (or beer kegs) are unfiltered and unpasteurized beer. These beers are called "real ales" by CAMRA organizations. Typically, when the barrel arrives at the pub, it is placed horizontally on a frame called "stillage" designed to hold it stable and at the right angle, and then left to cool for basement temperatures (typically between 11-13 Â ° C or 52 -55 ° F), before being tapped and discarded - the faucet is pushed through the bung (usually rubber) at the bottom of one end, and a hard spy or other tool is used to open a hole in the side of the barrel, which is now topmost. The act of discontinuing and then removing the beer in this way usually disrupts all the sediments, so it must be left for the appropriate period for "drop" (clean) again, as well as for the fullest of conditions - this period may last from several hours to several days. At this point beer is ready for sale, either pulled through a beer line with a hand pump, or just "gravity eat" straight into the glass.
Draft environmental impact of beer can be 68% lower than bottled beer due to packaging differences. A life cycle study of a single beer brand, including grain production, brewing, bottling, distribution and waste management, shows that CO 2 emissions from 6 packs of micro-beer beer is about 3 kilograms (6 , 6 pounds). The loss of potential natural habitat from 6-pack micro-beer beer is estimated at 2.5 square meters (26 square feet). Downstream emissions from distribution, retail, storage, and waste disposal can account for more than 45% of CO-poded micro-beer CO 2 emissions. Where legal, the use of recharge jars, reusable bottles or other reusable containers to transport beer from stores or bars, rather than buying bottled beer, can reduce the environmental impact of beer consumption.
Packaging
Most beers are cleaned of yeast by filtering when packed in bottles and cans. However, beer bottles contain some yeast - either unfiltered, or filtered and then reprocessed with fresh yeast. It is usually recommended that the beer be poured slowly, leaving the yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour yeast; This practice is common with wheat beer. Usually, when serving hefeweizen wheat beer, 90% of the contents are poured, and the rest is rotated to suspend the sediment before pouring it into a glass. Alternatively, the bottle may be reversed before opening. Glass bottles are always used for beer bottles that are conditioned.
Many beers are sold in cans, although there are considerable variations among different countries. In Sweden in 2001, 63.9% of beer was sold in cans. Good people drink from a can or pour a beer into a glass. The technology developed by Crown Holdings for the 2010 FIFA World Cup is 'full aperture' can, so named because the entire lid is removed during the opening process, turning the can into a drinking cup. Cans protect beer from light (thereby preventing beer "skunks") and have seals that do not leak easily over time rather than bottles. Cans were originally viewed as technological breakthroughs to maintain the quality of beer, then generally associated with cheaper mass-produced beers, although the quality of storage in cans is as vast as bottles. Plastic bottles (PET) are used by some factories.
Temperature
The temperature of beer has an influence on a drinker's experience; warmer temperatures reveal a variety of flavors in beer but cooler temperatures are more refreshing. Most drinkers prefer pale beers to cold served, low or medium pale beers to be served cold, while strong barley grapes or imperial kanji should be served at room temperature.
The author of the beer Michael Jackson proposes a five-level scale to serve temperatures: either cooled (7 ° C or 45 ° F) for "light" beers (pale lager); cold (8 Â ° C or 46 Â ° F) for Berliner Weisse and other wheat beer; cooled slightly (9 Â ° C or 48 Â ° F) for all dark lager, altbier and German wheat lager; basement temperature (13 ° C or 55 ° F) for regular British beer, plump and typical Belgian; and room temperature (15.5 Â ° C or 60 Â ° F for strong black beer (especially trappist beer) and barley wine.
Drinking cold beer began with the development of artificial refrigeration and in the 1870s, scattered in countries that concentrated on brewing pale lager. Cold beer makes it more refreshing, although under 15.5 ° C (60 ° F), the coldness begins to reduce the awareness of the flavor and lower it significantly below 10 ° C (50 ° F). Beer served without a cooler - either cold or at room temperature - reveals more of their flavor. Cask Marque, a non-profit British beer organization, has set a standard temperature range of 12 Â ° -14 Â ° C (53 Â ° F-57 Â ° F) for the beer keg to be served.
Vessels
Beer is consumed from various ships, such as glasses, beer glasses, mugs, tin tanks, beer bottles or cans; or at music festivals and some bars and nightclubs, from plastic cups. The glass shape of the beer consumed can affect the perception of beer and can define and accentuate the character of the style. Breweries offer branded glasses intended only for their own beer as a marketing promotion, as this increases their product sales.
The pouring process has an influence on the presentation of beer. The flow rate of the tap or other container vessel, the slope of the glass, and the pour position (in the middle or below the sides) into the glass all affect the end result, such as the size and longevity of the head, tying the rope (the pattern left by the head as it moves down glass when beer is drunk), and carbonation release. The beer tower is a beer dispenser, usually found in bars and pubs, consisting of a cylinder attached to a beer cooler at the bottom. The beer is distributed from the beer tower to a drinking vessel.
Health effects
Beer contains ethanol, alcohol, which has short and long-term effects on the user when consumed. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the number of people who are intoxicated, the percentage of alcohol in beer and the time span in which the consumption takes place, the amount of food eaten and whether someone has taken other prescriptions, over-the-counter or street drugs, among other factors. Drinking enough to cause 0.03% -0.12% blood alcohol concentration (BAC) usually leads to overall improvement in mood and euphoria possible, increased confidence and socialization, decreased anxiety, red-facial appearance and impaired judgment and good muscle coordination. BAC 0.09% to 0.25% caused lethargy, sedation, balance problems, and blurred vision. BAC from 0.18% to 0.30% causes major confusion, speech impairment (eg, slurred speech), shocking, dizziness and vomiting. BAC from 0.25% to 0.40% causes fainting, unconsciousness, anterograde amnesia, vomiting (death may occur by inhaling vomiting (lung aspiration) when unconscious) and respiratory depression (potentially life-threatening). BAC from 0.35% to 0.80% leads to coma (unconscious), life-threatening respiratory depression and potentially fatal alcoholic toxicity. As with all alcoholic beverages, drinking while driving, operating an aircraft or heavy equipment increases the risk of accidents; many countries have severe criminal penalties for drunk driving.
Consumption of small amounts of alcohol (less than one drink in women and two men) was associated with a reduced risk of heart disease, stroke and diabetes mellitus . Long-term health effects of continuous, moderate or severe alcohol consumption include the risk of developing alcoholism and alcoholic liver disease. Alcoholism, also known as "alcohol use disorder", is a broad term for drinking alcohol that causes problems. It was previously divided into two types: alcohol abuse and alcohol dependence. In the medical context, alcoholism is said to exist when two or more of the following conditions are present: one takes large amounts of water for a long time, having difficulty reducing, obtaining and drinking alcohol takes a lot of time, alcohol is highly desirable, the result of use in not fulfilling responsibilities , the results of use in social matters, the results of use in health problems, the results of use in risky situations, withdrawal occurs when stopped, and alcohol tolerance has occurred with use. Alcoholism reduces a person's life expectancy by about ten years and alcohol use is the leading cause of premature death in the United States. There is no professional medical association that suggests people who are not drinkers should start drinking wine. A total of 3.3 million deaths (5.9% of all deaths) are believed to be due to alcohol.
Considered that overeating and lack of muscle tone is the main cause of beer belly, rather than beer consumption. However, a 2004 study found a link between binge drinking and beer stomachs. But with most excessive consumption, it is more a matter of improper exercise and excessive consumption of carbohydrates than the product itself. Some diet books cite beers have a high 110 glycemic index, similar to maltose; However, maltose in beer undergoes metabolism by yeast during fermentation so that the beer consists mostly of water, hops oil and only trace amounts of sugar, including maltose.
Beer varies in nutritional content. The ingredients used to make beer, including yeast, provide a rich source of nutrients; therefore beer can contain a number of traceable nutrients, including magnesium, selenium, potassium, phosphorus, biotin, chromium and vitamin B. Beer is sometimes referred to as "bread liquid," although beer is not the food itself.
Society and culture
In many societies, beer is the most popular alcoholic beverage. Various traditions and social activities are associated with drinking beer, such as playing cards, darts, or other pub games; attend a beer festival; involved in zythology (the study of beer); visiting a series of pubs one night; visit the factory; beer-oriented tourism; or rating beer. Drinking games, like beer pong, are also popular. The relatively new profession is the beer sommelier, who informs diners about beer and food pairs.
Beer is considered a social lubricant in many societies and consumed in countries around the world. There are factories in Middle Eastern countries like Syria, and in some African countries. Sales of beer four times more than wine, which is the second most popular alcoholic beverage.
A study published in the journal Neuropsychopharmacology in 2013 revealed findings that beer alone can provoke dopamine activity in the brains of male participants, who want to drink more as a result. A total of 49 men in the study underwent positron emission tomography examinations, while computer-controlled devices sprayed a number of beer, water and sports drinks into their tongues. Compared to the taste of sports drinks, the taste of beer significantly increases the participants' desire to drink. The test results show that beer flavor triggers the release of dopamine, although the alcohol content in the spray is insufficient for the purpose of becoming drunk.
Some factories have developed beer to be paired with food. Wine writer Malcolm Gluck denied the need to pair beer with food, while beer writers Roger Protz and Melissa Cole fought over the claim.
Related drinks
Around the world, there are many traditional and ancient starch-based drinks that are classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu in Namibia and Tella in Ethiopia. Kyrgyzstan also has beer made from wheat; it is a low alcoholic beverage, like a porridge called "Bozo". Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented rice/millet beverage in the eastern Himalayas. Further east in China was found Huangjiu and Choujiu - a traditional beer-based brewing drink.
The Andes in South America have Chicha, made from corn that is cocked (corn); while indigenous peoples in Brazil have Cauim, a traditional drink made from pre-Columbian times by chewing jellyfish so that enzymes (amylase) present in human saliva can break down starch into fermentable sugars; this is similar to Masato in Peru.
Some beer made from bread, associated with the earliest forms of beer, are Sahti in Finland, Kvass in Russia and Ukraine, and Bouza in Sudan.
Chemistry
Beer contains phenolic acid 4-hydroxyphenylacetic acid, vanilic acid, caffeic acid, syringic acid, p -coumaric acid, ferulic acid, and sinapic acid. Basal hydrolysis experiments show that most phenolic acids are present as bonded forms and only a small part can be detected as free compounds. Hop, and beer made with it, contain 8-prenylnaringenin which is a powerful phytoestrogen. Hop also contains myrcene, humulene, xanthohumol, isoxanthohumol, myrcenol, linalool, tannins, and resins. 2M2B alcohol is a component of brewing hops.
Barley, in malt form, brings the B3, B9 and C2 thickened tomatoes into beer. Tryptophol, tyrosol, and phenylethanol are high-scented alcohols found in beer as a secondary product of alcoholic fermentation (a product also known as congeners) by Saccharomyces cerevisiae .
See also
References
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Further reading
External links
- Quotes related to Beer in Wikiquote
Source of the article : Wikipedia
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