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Brewing in Scotland:. A brief history of beer and its production. Dallas Iain; Kelly Will. Ingredients. Water Malted Grains Hops Yeast. Grains are allowed to germinate before being dried Used for enzyme production Malted Barley:. Malted Grains. - PowerPoint PPT Presentation
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Brewing in Scotland:
A brief history of beer and its production
Dallas Iain; Kelly Will
Ingredients
• Water
• Malted Grains
• Hops
• Yeast
Malted Grains
• Grains are allowed to germinate before being dried
• Used for enzyme production
• Malted Barley:
Hops
• Female flower cones of Humulus Lupulus plant
• Flavouring and stability agent
• Cultivated since 736 a.d
Yeast
• The yeast species Saccharomyces cereviciae has been used in fermenting alcoholic beverages for thousands of years
• Converting sugars to alcohol
The Process
Beer Production is split into 7 Sections:
• Mashing• Lautering• Boiling• Fermenting
• Conditioning• Filtering• Packaging
The process : Mashing
• Water + Malted Grains
• Enzymes change Starch to sugars such as Maltose
• Different Temperature levels activate different enzymes
Starch (C6H12O6)n => Maltose (C12H22O11)
The Process: Lautering
• Separation of extracts won during mashing from spent grain to create “ Wort”
• Mashout• Recirculation• Sparging
• Equipment used :
• Lauter Tun
• Mash Filter
The Process: Boiling
• Ensures Sterility
• Hops added at this stage
• Vapours of the boil affect flavours, e.g Dimethyl Sulphide
• Dimethyl Sulphide:
(CH3)2S
The Process: Fermenting
• Yeast added to the compound
• Sugars produced during mashing converted to Alcohol and Carbon Dioxide
Maltose(C12H22O11) =>
Ethanol (CH3CH2OH)+
Carbon Dioxide (CO2)
The Process: Conditioning
• Yeast begins settling at the bottom of the tank
• Beer is cooled to O degrees Celsius
• Phenolic compounds become insoluble in the beer
• Sulphur also reduced by extended cooling
The Process: Filtering
• Stabilises the beers flavour by removing particulates
• Divided into Rough, Fine and Sterile
The Process: Packaging
• Bottle or cask?
• Bottle Fermentation
• Cask Conditioning
Scottish Beer
Scottish Beer: Timeline
• 5000 years
• 1509 - Aberdeen had 150 brewers
• 1598 - Edinburgh Society of Brewers
• 1707 - Acts of union
• 18th Century – scottish brewers rival the biggest in the world
• 1821 – IPA
• 1920 – Strong ales
• 1970 – Cask ale revival
Scottish Beer: The Terminology
Scottish beers today still use a method of description from the early 19th century known as
“The shilling Categories”
/- is pronounced “shilling”
• Light• (60/-) was under 3.5%
abv• Heavy• (70/-) was between 3.5%
and 4.0% abv• Export• (80/-) was between 4.0%
and 5.5% abv• Wee heavy• (90/-) was over 6.0% abv
Scottish Beer: The Breweries“Wellpark Brewery”
• Oldest existing brewery in Scotland – 1740
• Makers of most popular pale lager in Scotland - which won highest award a Chicago world fair in 1893
• Football Sponsorship
The beers:• Tennent's Special• Tennent's Velvet• Tennent’s Lager• Sweetheart Stout• Versa
Scottish Beer: The Breweries“Caledonian Brewery”
• Founded in 1869 – only survivor of 40 from 18th century
• Brews traditional Cask – Conditioned ales
The Beers:• Deuchars IPA• Deuchars 80/-• Golden Promise• XPA
Scottish Beers: The Breweries“The Fountain Brewery”
• Founded in 1856
• By 1900 was exporting to countries all over the world
• 1960 merged with newcastle breweries to become “Scottish + Newcastle”
The Beers:
• McEwan’s 60,70,80 /-• McEwan’s Lager• McEwan’s Export• McEwan’s IPA• McEwan’s Champion
The Result? – Impaired Judgement
+ 10 Scottish Beers• Sober
Drink Responsibly!
• Comments or questions?