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MALT BEVERAGES
Malt Beverages are defined as a beverage containing 0.5% or more
of alcohol, brewedor produced from malt, wholly or in part, or from
any substance thereof. The definition
further states that beers, ales, stouts, and portersare a part
of the malt beverage group.
Malt beverages are brews that have malted barley as a main
ingredient.lmost every culture produces a brew of some sort. Kvass,
a brew still consumed in parts
of !ussia, is made from "vass seeds. #hinese ma"e their
centuries$old brew called kiu
from rice. t is possible that, overall, brews have been consumed
in greater &uantity andmore universally than wine.
Malt beverages are very socially acceptable products ' partly
because their alcohol
content is low.
M(T )*+*!* -!**-T/
Barley
The term barley as used in the discussion of brews actually
refers to the seeds of the
barley plant. )arley used for beef production should have a high
starch content and lowprotein content and little flavor.Two-row
barley barley that has 2 rows of seeds onits head is onsidered
best!
"o#s
"o#s are dried, scaly fruit of the vine Humulus Lupulus. ops are
added to malt
beverages for several reasons12. To give them a slightly bitter
and 3hoppy4 taste
. To produce a more stable and softer foam
6. To supplement aroma and body
7. To help preserve the beer)ohemian hops, considered the best
in the world, are grown in the )ohemian area of
#8ech !epublic.$ater9ater is critical to the &uality of a
malt beverage. (ager beers are generally produced
from water with a low mineral content.
%east
:easts are living organisms that need food, moisture and the
right temperature to
reproduce. Most yeast grow best between 0 to 75 centigrade, many
prefer an
environment at human body temperature ' 6; centigrade. :easts
feed on simple sugar
called glucose or use their en8ymes to convert comple< sugars
into glucose. n theprocess of metaboli8ing glucose, they produce
arbon dio&ide and ethyl alohol.
Ad'(nts
t is common practice to use a cereal, called and ad'(nt, in
addition to malt to ma"e abrew. The additional grains include rice,
corn and wheat. /oybean fla"es, potato starch,
and even sugar is sometimes added.
The use of ad=uncts is results in a brew that is light in color,
flavor and body.
Additives
n additiveis anything added to a product that is not strictly
necessary for ma"ing the
product, but which facilitates the production of or enhances
certain &ualities considered
desirable by the producer. >or e
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Malt Li5(oris made Aor should be madeB from straight malt with
no ad=uncts. t has a
more pronounced malt flavor than regular beer.
/*/-AL*"*L. BEER
-on$alcoholic beer is produced with the same ingredients and by
the same method as
beer with alcoholE methods of removing the alcohol differ among
brands.)y government, non$alcoholic beer must contain less than
0.5% alcohol by weight. /o it
is not completely without alcohol.
+RA,G"T BEER
ispensing brews from can or bottle is not difficult, but
dispensing from a draft system
demands a bit more "nowledge and attention.
The "eg is connected by a hose to a pressuri8ed cylinder
containing wither carbondio
