|
|
Article: Beer-making, Biology of
- Article from:
- Biology
- Author:
CopyrightCOPYRIGHT 2002 The Gale Group Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Beer-making, Biology of
Beer is made by fermentation of grains, principally barley (
Hordeum vulgare
). Other grains, including wheat and rice, may be added to develop particular flavors. The grain is first allowed to germinate by soaking it in water. As part of its germination process, the grain produces amylase
enzymes
that break down the starches of the
endosperm
(part of the seed) into sugars.
At a certain point, germination is halted by rapidly drying the grain, in a process called kilning, to produce "malt." More prolonged kilning produces a darker beer. The malt is then ground and mixed with more water to reactivate the amylases and complete the liberation of the sugars.
...
Related newspaper, magazine, and journal articles:
|
|
Article: BEERS TO YOU: ; Authentic pilsners are the porch-sippers ...
Sunday Gazette-Mail;
May 18, 2008 ;
700+ words
... ... crispness of pilsner beer along with its refreshing ... hit the spot. These beers are meant to restore ... most popular pilsners beers in the world. The pilsner beer style has lived up ... more on the craft of beer, see Rich Ireland's "Beers to You" blog at thegazz ...
|
|