Name: Submit to: Ms. Magon

Date: Oct, 5th, 2009Queen Margaret’s School

• Cereal grain: It grows in temperate areas as a summer crop and tropical area. It can adapt by dormancy during winter and keep growing in spring. It makes optimal use of water and let another crop have land to grow up early.

• Hops(Humulus lupulus): Hop is a vigorous climbing plant. It usually grows up in a Hopfield by farmers from early spring to autumn. Different types of hop are used for different beer.

• Pure water: Normal water as people drink but water in different regions would affect the flavour of beer.

• Brewer’s yeast: Yeast makes C6H12O6 become C2H5OH and CO2 then C2H5OH would be left for making beer.

Hop cone in a Hallertau, Germany, hop yard

Raw Materials

A wheat field in Dorset, England.

• Put malting and harvest grain in hot water together to let

germination begin.

• Let germinated grain kilned or heat dried to become the malt.

• Put the malt with water to make starches in the grain converse to

sugar.

• Then mill the grain to the malt which is grist.

• Put the grist with water and boil it, then spin and filter the wort

from the grain residue.

• Put the wort and hops in a copper vat and boil it, then subject the

wort to remove spent hops and other residues.

Prepared raw materials

• Fermentation is used to convert C6H12O6 in the wort to become C2H5OH and carbon dioxide gas by yeast.

C6H12O6→C2H5OH+CO2

• But fermentation in making beer, the brewer’s yeast converts the glucose to CH3CH2OH and carbon dioxide gas.

• C6H12O6→2(CH3CH2OH)+2CO2

Chemical Reaction

• The fermentation make the wort become the beer from a week to months that depending on the type of yeast and strength of beer.

Time of Fermentation

• After first fermentation, the alcohol is produced. Then, it will be put in a new container to start secondary fermentation in low temperature to make the final product-beer.

• Some brewers would add clarifying agents to beer in order to make the beer brighter and cleaner.

Purify beer

• The beer ranges from 3% alcohol by volume to 30% alcohol by volume, but most of beer range are in 4-6% alcohol by volume.

• Typical Beer Additives: Betaglucanase, Ammonia caramel, Rhoiso-alpha acids, Sulphur dioxide, Protease, Amyloglucosidase, Propylene glycol alginate, Silicone

• The original colour of beer is amber which depends on malt. Some dark beers are used pale malt or lager malt with a small proportion of darker malt.

Alcohol Product

Different kinds flavour of Beer

-In beer, special grains can change colour and flavour, hops change bitterness, aroma and flavour. Also, mashing and cooking the beer can affect complex chemical and enzymatic reactions.

• Ale is a common type of beer.• Ale is brewed with top-

fermenting yeasts in higher temperatures and ferment more quickly than lager.

• Ale is fermented at temperature between 15-24 . Yeast can produce ℃esters, secondary flavour and aroma products to make ale fruity

• http://www.madehow.com/Volume-2/Beer.html• http://en.wikipedia.org/wiki/File:Hopfendolde-mit-hopfengarten.jpg (Pic:

Hops)• http://en.wikipedia.org/wiki/Beer• http://www.plumcreekmarketing.com/articles/beer/beermaking.html• http://en.wikipedia.org/wiki/Hops (Hops)• http://en.wikipedia.org/wiki/Barley (Cereal grain)• http://recipes.howstuffworks.com/beer4.htm (Fermentation)• http://en.wikipedia.org/wiki/File:040719_172_dorset_marnhull.jpg (Pic:

Grains)• http://news.bbc.co.uk/2/hi/business/4942262.stm (Beer Additives)• http://www.tastebeer.com.au/img/beer_flavor_wheel_small.gif (Beer

Flavour Wheel)• http://en.wikipedia.org/wiki/File:PintJug.jpg (Ale)

Bibliography