The aim that we were given was to produce some beer that would be consumable. Brewing.

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Aim

The aim that we were given was to produce some beer that would be consumable.

Introduction

In science we have been producing beer to compare the ways in which you brew beer in industry and the way you brew it at the home. We used fermentation in the experiment, fermentation is a chemical change produced by action of enzymes. Alcoholic fermentation is probably the most important fermentation. This happens when the sugar such as glucose and fructose changes in to ethyl alcohol and carbon dioxide.

School and home brewing method

* The first thing we did was heat fourth pints of water up to 20 to 25c.

* After that we put the water in to a big container.

* Next we put one kg of sugar in to the water and stirred it.

* Then we added malt to the water and mixed it.

* Then after all this we stored the containers in a warm place for about three to four days. During this time all the flavour came out.

* When we got the container back out we got some plastic bottles and put the beer in to the bottles. The plastic bottles had one teaspoon of sugar in it to give it a little bit of fizz to the beer.

* Then we stored the plastic bottles away again the longer you leave the bottles the better the taste will be.

Industry Method

* The production in industry starts of with malted grains which are passed through a milling machine to crack the dried kernels and grind them into a coarse powder.
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* The cracked malt is then steeped with hot water in a large, stainless steel vat called a mash tun, to produce wort the wort is boiled for two hours.

* After the wort has cooled down it is then put in to a fermentation tank were yeast slowly converts the grain sugar to alcohol.

* The beer then passes through a filter to remove the yeast residue.

* The wort is pumped in to a large conditioning tank to age where it under goes another fermentation. During aging the beer becomes naturally carbonated. ...

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