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The beer brewing process
The beer brewing process
Creation of beer
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Tracking C3 vs. C4 Grains in Beer
"Beer. This beverage is derived from the brewing and fermenting of malted grain or cereal, usually barley and other cereals. The term "beer" is used generically to refer to any fermented drink made from malted cereal grains and comes from the Latin word bibere, meaning "to drink." The brew is flavored with hops, and the alcoholic content in contemporary beers in America is generally about 4 to 5 percent by volume. In the U.S., beer is normally taken to mean lager beer, which is brewed in a bottom- fermentation technique. Other types are classed as ale, porter, stout, malt liquor, bock, steam beer, or sometimes according to region of origin such as Pilsener, or Dortmunder. The origins of beer and brewing can be traced to ancient Egypt, where barley was used as a brewing cereal. And during the Middle Ages in Europe beer was a common beverage. Until about 1840, however, virtually all beer was of the top-fermentation variety-ale, porter, stout, and what was called stong, or common beer, brewed by the common brewer. Then in the 1830's a new yeast was discovered in Germany and introduced in America, probably in 1840. This yeast settled at the bottom of fermenting vats and resulted in a lighter, more effervescent brew, known as lager because if had to be stored for a few months after fermentation. Lager became very popular in German countries and in the U.S. Today about 90 percent of American beer is of the lager type"(Downard 19).
The origins of beer and brewing can be traced back more than 5,500 years to Ancient Egypt. Archaeologists from the museum of the University of Pennsylvania and the American Schools of Oriental Research found pottery with "two brewery workers using long poles to stir th...
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Downard, William L. Dictionary of the History of the American Brewing and Distilling Industries. Westport, Connecticut and London, England: Greenwood Press,1980.
Persons, Warren M. Beer and Brewing in America: An Economic Study. New York, NY: The United Brewers Industrial Foundation, 1941.
Cooper B.A., M.A., B.L.S., Isabella M. References: Ancient and Modern to the Literature on Beer and Ale. New York, NY: The United Brewers Industrial Foundation, 1937.
Brooks, Renee J., Nina Buchman, Sue Phillips, Bruce Ehleringer, R. David Evans, Mike Lott, Luiz A. Marinelli, William T. Pockman, Darren Sandquist, Jed P. Sparks, Lynda Sperry, Dave Williams, and James R. Ehleringer. "Heavy and Light Beer: A Carbon Isotope Approach to Detect C4 Carbons in Beers of Different Origins, Styles, and Prices." Journal of Agricultural and Food Chemistry August 15, 2002: 6413-6418.
Rosental, David W., Twells, Richard T. Madcap Craftbrew & Bottleworks, Inc.: Zebra Beer - It's Not All Black and White. Miami University, 1999
Tom Standage has described the beginnings of six beverages: beer, wine, spirits, coffee, tea, and Coca-Cola and has found many connections, and information helpful in finding out history of the drinks themselves but also their impacts on the growth of civilization as a whole. This book connects everything with society both past and present, it makes learning about history and the way drinks connect fun and interesting. Like learning without even realizing you are. A History of the World in Six Glasses is more than just talking about each beverage as a single but as a whole, it’s connections, uses, relations, and growth they started.
Understanding the process of brewing will help explain the time limitations of brewing and storing beer, and will ultimately help explain how this tug of war came into existence, as the process of brewing itself is largely responsible for the limited availability of beer early in American history. The process begins with malted barley which is heated to, and held at, a temperature between 60o and 71o C. This process is known as mashing and serves to activate the amylase enzymes which convert the complex starches into fermentable and unfermentable sugars. The wort is then transferred to a boil kettle where hops are introduced and the liquid is boiled extensively to isomerize the bittering oils in the hops. In their isomerized states, these oils will be more soluble and able to impart their bittering qualities into the wort. Finally the wort is chilled as it is transferred into a fermenter and yeast is added to begin the fermentation. The fermenter is sealed from the environment to prevent oxygen, which would stop fermentation, from entering. Fermentation must then be carried out at cool temperatures – about 18o C when using ale yeast and much colder when using lager yeast. Fermentation above these temperatures will still occur but yields an unpalatable product. These temperature requirements made beer a seasonal beverage and limited storage prior to the advent of mechanical refrigeration.
Enacting prohibition in a culture so immersed in alcohol as America was not easy. American had long been a nation of strong social drinkers with a strong feeling towards personal freedom. As Okrent remarks, “George Washington had a still on his farm. James Madison downed a pint of whiskey a day”. This was an era when drinking liquor on ships was far safer than the stale scummy water aboard, and it was common fo...
World History, itself is a very well complicated topic to discuss. Many other authors have tried to condense many years of history in one book. Subjected to fail, Tom Standage’s attempt was a success. Instead of Standage trying to sum up the history, he simply based the book upon a single topic, in this case beverages.
It is not common that when one thinks of the history of the world that the thought of beer, wine, spirits, tea, coffee, or even Coca-Cola comes to mind. Matter of fact, the thought of a beverage having an impact in history may be the very last thing that comes to mind. But according to Tom Standage in his book A History of the World in 6 Glasses, he argues that these six drinks have had an all-round influence in the history of the world. It is hard to imagine that the drinks we know of today, were the foundation and building blocks of the history that has been engraved in us. As to which beverage has had a greater impact in history, it is a matter of the extent to which each particular drink has contributed to influencing, not just people, but the course of history. Not diminishing the impact of the other beverages, but coffee has had a greater impact in history over tea and the other drinks.
Aaron, Paul and Musto, David, Temperance and Prohibition in America: A Historical Overview. In: Moore, Mark H., and Gerstain, Dean R. (eds) Alcohol and Public Policy: Beyond the Shadow of Prohibition. Washington, DC: National Academy Press, 1981. Pp 127-181.
Beer and alcohol has been around for thousands of years. It was only in the 1900’s that the idea that alcohol was a bad substance came about. Before prohibition went into effect there were 900 barrels of beer brewed each year. On December 10th of 1913 prohibitionist, people who supported prohibition also know as dries, marched to the capitol for the prohibition amendment. On the opposing, the anti-prohibitionist known as wets, elected the famous brewer Anheuser Bush as their leader. During the time of debate, on April 2nd, 1917 President Wilson declared war against Germany. This war gave the prohibitionist another reason for prohibition. Most of the liquor breweries were from German descent. This gave the wets a chance to combine the idea that war and alcohol were evil because they were both German. After lots of debates prohibition finally passed and went into effect on January 16th of 1920. Once in effect, the federal government wanted the state government to enforce the prohibition laws, meanwhile the state governments thought that the federal government would enforce the new law. This caused lots of confusion and for the law to be broken in many ways. It was acceptable to make wine for home conception, though you could not sell it or sell the ingredients for...
The name for the process of fermentation comes from ‘fervere’, the Latin word meaning “to boil”. Early observers of the process assigned this name to it because as fermentation occurred in barrels containing crushed grapes, being used to create wine, bubbles were produced making it appear as though the mixture were boiling. Yeasts have been secretly creating alcoholic (fermented) beverages since ancient times in Asia, Egypt, Babylon, and many other early civilizations. However, no one knew what made the process work and what made the creation of such fermented beverages possible. When people think of traditional wine makers, it is not uncommon to picture someone standing in a large bucket mashing up grapes with their feet. These ancient wine makers realized that for some odd r...
Ezell, Marcel D. "Early Attitudes toward Alcoholic Beverages in the South" Red River Valley Historical Review 7, 1982.
The Brewing Process Beer is an industrial product. A brewery is literally a beer factory in which the brewer takes advantage of and manipulates natural processes to create the perfect growth medium for yeast. On the surface the brewing process is simple. But it you look a little deeper you find that there is a complex set of chemical reactions at work in the creation of beer.
The United States beer industry represents 233 million hectoliters of the world’s 1,501 million hectoliters and is a dynamic part of the United States national economy, contributing billions of dollars in wages and taxes. Within the U.S., the beer market accounts for nearly 50% of total volume of alcohol, with the import specialty and light beer segments driving growth.
In the 1600's and 1700's, the American colonists drank large quantities of beer, rum, wine, and hard cider. These alcoholic beverages were often safer to drink than impure water or unpasteurized milk and also less expensive than coffee or tea. By the 1820's, people in the United States were drinking, on the average, the equivalent of 7 gallons of pure alcohol per person each year (“drinkingprohibition” 1). As early as the seventeenth century, America was showing interest towards prohibition. Some people, including physicians and ministers, became concerned about the extent of alcohol use (“There was one...” 1). They believed that drinking alcohol damaged people's health and moral behavior, and promoted poverty. People concerned about alcohol use u...
Warsh, Cheryl Krasnick. ""John Barleycorn Must Die": An Introduction to the Social History of Alcohol ." In Drink in Canada: Historical Essays , by Cheryl Karsnick Warsh, 3-26. Montreal: McGill-Queen's University Press, 1993. (SUNY Stony Brook HV 5306.D75 1993)
The United States of America has a population of 260 million people. This is a big market with substantial purchasing power. As of 1997, Breckenridge Brewery has only expanded eastwards and the west side of the country is relatively untouched. According to Exhibit 2 in the case study, there were only distributors in 32 states and that leaves a potential to sell to the other 19 states as w...