Lager or beer is an alcoholic beverage that contains carbon dioxide gas. It is produced during the fermentation process and its main contents are usually: water, malt and hops. There are different types of it, and the drink is very popular in different countries of the world, especially in Europe and North America
The beer consists mainly of barley, hops, yeast, additives, and water.
Beer ingredients:
1- Barlay: It is the basic material for the manufacture of malt (germinated barley for a specific stage). Large white barley grains of pale yellow color are used in its manufacture. Barley grows after being moistened with water or soaking it with a spray of water until its moisture content reaches 45% with adequate ventilation. The germination process takes 6-8 days. When the length of the growing root becomes equal to the length of the barley grain, germination is stopped by drying the barley with special ovens, as well as to form the desired color in the malt according to the color of the produced beer (yellow, brown and black) as the temperature and length of the drying period correspond directly to the desired color of the produced beer, and then sifted The malt, after being dried to separate impurities and radicals, is then stored in special bags or silos.
2- Hops: it is a dioecious climbing plant that grows in cold countries. The flowers of female plants are used only in beer making because of the high percentage of bitterness in it. The cannabis extract or its extract is added to the malt extract in stages during the cooking of the extract with the cannabis to precipitate the ground and tenat and inhibit the growth of microorganisms and give the flavor, taste, aroma and foam characteristic of beer.
3- Yeast ferment: The taste and flavor of beer is due to the weed and the yeast strain used in the production of alcohol. It traces the genus Saccharomyces and is classified into two main groups: top yeasts and bottom yeasts. Under these two groups are thousands of commercial strains produced by research centers around the world.
4- Additives: They are relatively cheaper carbohydrate substances, which are added to increase the amount of extracted from barley, such as rice, sugar and corn.
5- Water: It must have a certain percentage of calcium and magnesium salts, and it must be microbiologically compatible with the specifications of drinking water.
Brewing methods:
1- Production of the extract: The brewery industry begins with making an aqueous extract of mash containing starchy materials and proteins that have been partially hydrolysed during germination of barley, then the extract is incubated at the appropriate temperatures to activate the enzymes that break down the starch and protein substances and produce a sufficient amount of alcoholic fermentable sugars and amino acids Feed yeast cells only.
After filtering the malt extract (industrially called sweet wart), it is transferred to a dinar additive tank, where it is boiled to adjust the concentration of dissolved solids and extract the bitter substances from it, and then leave this extract for a period until the undesired substances precipitate. This stage is the process of sterilizing the extract (called Hopwart), which is then filtered and cooled inside closed filters and transferred to sterile fermentation tanks.
2- Fermentation: The fermentation process is divided into two stages:
A- Basic or primary fermentation: The initiator of the fermenter is added to the sugars, the preparations and the propagators in a special section of the plant to the last extract which is incubated in the fermentation tanks at the appropriate temperatures according to the type of surface or bottom yeasts to produce alcohol and carbon dioxide gas by anaerobic fermentation of the sugars present in the extract. . The completion of this phase, which lasts about three days, is indicated by laboratory analyzes and visible manifestations such as foam formation and its disappearance at the end of the period.
B- Aging: the clear liquid is drawn from the main fermentation tanks and transferred to the aging tanks to store beer at low temperatures for several weeks during which slow fermentation reactions take place of the remaining sugars and convert them into alcohol and carbon dioxide, and the remaining yeast cells precipitate and the desired properties of beer such as flavor and foam are formed. .
3- Final filtering and filling: The resulting beer is passed through fine filters that are impermeable to even microbes, then it is transferred to the tank of the filling machine in bottles or cans, and then the packages are pasteurized to eliminate the remaining microbes, and the cards are attached to them and packed in the boxes.
Kinds of beer:
The most important of them are yellow beer called Ale or Lager, brown beer called Stout and Porter, black or Irish beer and carbohydrate-free beer, in addition to hundreds of other types, as it can be said that each product or factory has its own characteristics according to manufacturing and fermentation methods Aging and the type of yeast used.
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