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Beer Production
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Malt
Malt is one of the main ingredients
and is obtained from barley, which is
subjected to a process of
germination under controlled
conditions. This operation (called
malting) causes, towards the end of
the production process, the
development of carbohydrates and
nitrogenous substances by the
enzymes formed during the
germination process.
Varying conditions during the
malting process (temperature and
humidity) allows different types of
malt to be obtained, giving different
colours and flavours to the beer. 4
Other unmalted cereals
Of the unmalted cereals
normally used, corn is very
common; the oils are
extracted, then it is milled and
called grits. Barley, rice or
wheat may also be used.
These cereals are used to
reduce the percentage of
proteins in the wort. Unmalted
cereals give the beer a lighter
colour and specific
characteristics according to
the type of cereal chosen.
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Hops (humulus lupulos)
The hop (humulus lupulos) is
an aromatic plant that gives beer
its flavour and bitterness. It
contributes to the formation of a
good froth and protects the beer
against contamination by
microorganisms. Today, extracts
from this plant are used
industrially, obtained in such a
way as to preserve its qualities.
Hop varieties are classified in
terms of bitterness and flavour,
which vary according to the
amount of resin and essential
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oils they contain.
Production Process
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Preparing the Wort
Boiling the wort: The diluted and filtered wort is boiled for around 2
hours. Hops are added at this stage. The purpose of boiling is to:
Transform and make soluble the bitter substances in the hops;
•Eliminate undesirable volatile substances;
•Sterilise the wort;
•Provoke the precipitation of proteins of high molecular weight;
•Establish the final concentration of wort.
Before the hopped wort goes into the fermentation tanks, it is cooled
10 to
a temperature of around 9 ºC and aired in sterile conditions.
Fermentation/Maturation/Stabilisation
Mashing
Barley
Water
Filtration
Boiling
Hops
Cooling
Carbon
Dioxide
Fermentation
and Yeast
Yeast Maturation
Bottling
Clarification
15
Mill Fermentation
Mashing Clarification
Filtration Bottling
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