Difference between revisions of "Brewing"

Latest revision as of 10:29, 4 May 2016

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.

History

Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt and Mesopotamia brewed beer.

Since the nineteenth century the brewing industry has been part of most western economies.

Brewing may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.

Ingredients

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops.

Less widely used starch sources include millet, sorghum and cassava.

Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.

The proportion of each starch source in a beer recipe is collectively called the grain bill.

Process

Steps in the brewing process include:

• Malting
• Milling
• Mashing
• Sparging
• Lautering
• Boiling
• Fermenting
• Conditioning
• Filtering
• Packaging

Methods of fermentation

There are three main fermentation methods:

• Warm
• Cool
• Spontaneous

Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle.

Additional brewing methods include:

• Barrel aging
• Double dropping
• Yorkshire Square

See also

• Brewery

External links

• Brewing @ Wikipedia