Zymurgy

Brewing Beer

What is Beer (and why aren’t we making it yet)?

• Yeast Fermentation of Malted Barley to which hops and water are added• Malted Barley is germinated by soaking in water and then drying with hot

air• Malted barley develops enzymes that convert starches to sugars (glucose

and maltose)• Sugars can then be fermented with yeast to make ethanol

• For maltose (malt): C12H22O11+ H2O → 4CH3CH2OH + 4CO2

• For dextrose: C6H12O6 → 2CH3CH2OH + 2CO2

Brewing (hurry up …)5 stages• 1. Mashing

– The infusion of malt, water, and crushed cereal grains at a temperature that encourages conversion of the starch sugars

• 2. Boiling– Concentrates the wort and potentially kills off harmful bacteria

• 3. Fermentation– The addition of a yeast and hops to the wort – resulting in the formation of ethanol

and carbon dioxide (by-product)

• 4. Aging– 2-24 weeks proteins (dead yeast cells) settle out of the beer and/or are digested by

enzymatic action

• 5. Filtration/Pasteurization– Dead yeast cells etc are filtered out to help with the clarity of the beer, filters can be

cellulose or diatomaceous earth), beers may be pasteurized if you drink beer in the US (haha)

Types of Brewed Beverages (ahem …)

• Lagers• Wheat beers• Bitters/Porters• Bocks• Stouts• India Pale Ale• Malt Liquors/ Belgian Beers• Sake• Kvass (Russian barley/rye/malt and fruits)• Cider (apples or pears)

Beer Consumption (something you do, not talk about ….)

Country L/person Australia 132 Germany 100 Austria 100 Ireland 100 Canada 90 Czech Republic 90 Estonia 91 Lithuania 86 Poland 84 Venezuela 83 Finland 83 Slovenia 83 United States 78 Belgium 78 Croatia 78 Romania 77 Panama 75 Netherlands 74 United Kingdom 74

DestructionsBoil water then turn off bunsen add 15-30 g malt

500 mL deionized waterin 600 mL beaker

Sterilize fermentor/lock

Simmer 10-15 mins CAREFUL

Add 15 – 30 g DextroseAnd reheat carefully

Pipette 5 mL wort into a weighed small beaker get density

Add 0.1 – 0.2 g hopsAnd simmer for 15 mins(top up volume with H2O when necessary)

Warm up the fermentor(prevent thermal shock)

Cool wort in ice bathAt 30oC add pinch yeast

Wait 2 weeks