BEER ( a social lubricant)

So here am i starting with one of the largest selling alcohols in world Beer

THE MOUTH OF A PERFECTLY HAPPY MAN IS FILLED WITH BEER”

EGYPTIAN  PROVERB

What is beer ??

Beer is an alcoholic beverage produced by brewing and the fermentation of starches derived from cereals. The most common cereal for beer brewing is malted barley although wheat, corn, and rice are also widely used usually in conjunction with barley.

History of beer

n      Beer is one of the world's oldest beverages, possibly dating back to the 6th millennium BC.

n      The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.

n       

Types of beer

n      Ale: this is top fermented; England is the country where ales are now mostly brewed.

n      Lager: the word is derived from German word “to store” , known as Bottom fermented Beer.

n      Bock: a strong malty German beer with 6.5% alc. traditionally dark in color.

n      Black beer: it is strong tasting bitter lager from Germany.

n      Chili beer: produced in America, has a whole chili pod in the bottle goes well with Mexican Food.

n      Cream Ale: A sweetish, smooth, golden Ale from United States.

n      Dry Beer: first Produced in Japan in this the sugar are turned into alcohol leaving little taste.

n      Green Beer: any young Beer which has not had time to mature is known as Green Beer.

n      Strong Ale: Color varies between pale and brown & taste between dry and sweet.

n      Barley wine: Traditionally all-malt ale. The beer is sweet and strong and sold in small bottles.

n      Stouts: Made from scorched, very dark malt, generously flavored with hops.

n      Porter: Brewed from charred malt, highly flavored and aromatic.

Ingredients used

n      Water.

n      Starch source.

n      Hops.

n      Yeast.

n      Clarifying agents.

n      Adjuncts.

Water

Beer is composed mostly of water. Different regions have water with different mineral components. As a result, different regions are better suited to making certain types of beer, the mineral components of water have an influence on the character of regional beers.

Hops

The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. Hops contain several characteristics that brewers desire in beer: hops contribute a bitterness that balances the sweetness of the malt; hops also contribute floral, citrus, and herbal aromas and flavours to beer.

Yeast

n      Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer.

n      Types of Yeast used : Saccharomyces cerevisiae for ale & Saccharomyces carlsbergenise for Lager Beer.

Beer faults

n      Cloudy Beer : this may be due to too low temperature in the cellar or the Beer pipe may not be properly clean.

n      Flat Beer : it may be when a wrong spile has been used.

n      Sour Beer: it may be by adding stale Beer to a new cask.

n      Foreign Bodies: Foreign bodies or extraneous matter may be the result of productional or operational slip-ups.

Latest trends in beer 

n      Beer spa

n      Yeasty aroma of malt and hops, followed by a warm and sticky sensation as the brown liquid envelopes your body.

n       A pack of beer spas have opened in the hills and lowlands of Australia  Germany and the Czech republic  promising health, wellness and the chance to bathe in your favorite suds.

n      Spa prices start at about 52 euros