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Research into Brewing and Fermentation

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Introduction

´╗┐Brewing Part 1 stimulus material: Research and collecting secondary data During a guided tour of Brawn?s brewery, you have been told that it is important to control conditions for fermentation. You are going to do some research into this statement. You should find out: 1. What fermentation is 2. What types (varieties) of yeast are used in brewing 3. What conditions are used in breweries to ensure that fermentation occurs efficiently 4. Why it is important to control these conditions for fermentation in a brewery. You will need to: 1. Write a detailed list of all the sources you used 2. Write up the information you have found for use in Part 2 and Part 3 What fermentation is? The metabolic process where an organism makes a carbohydrate for example starch or sugar into an acid or alcohol is called fermentation. An example of this is when yeast performs fermentation in order to gain energy by turning sugar into alcohol. Converting carbohydrates into lactic acid is when bacteria perform fermentation. http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm What types (varieties) of yeast is used in brewing? ...read more.

Middle

To use fresh yeast, it must be dissolved into a liquid prior to adding to a recipe. Fresh yeast should be proofed, or tested for potency, before each use. Instant Yeast: Instant yeast is the most active form of yeast commercially available. This yeast does not require dissolving into a liquid before adding to a recipe and often only requires one rise. This form of yeast is very shelf stable and can be stored in a dry, air tight container at room temperature until the expiration date. Nutritional Yeast: This is a deactivated form of yeast, which is used as a nutritional supplement. The deactivation of yeast is important because consuming large quantities of live yeast organisms can lead to proliferation throughout the body. Yeast Extract: This is a concentrated nutritional yeast product often in the form of a paste. Yeast extracts are favored for their pungent, umami flavor. http://foodreference.about.com/od/Ingredients_Basics/a/Yeast-Varieties.htm what conditions are used in breweries to ensure that fermentation occurs efficiently? Temperature As mentioned, the temperature influences the amount of extract produced (yield) and the fermentability of the wort during mashing. ...read more.

Conclusion

Mash Water The nature of the mashing water has an important influence on mash reactions. The ions of major importance at mashing are those of calcium, carbonate, and bicarbonates (8). Mash Thickness Thin mashes (i.e., its ratio of grist to brewing water) favor the conversion of starch to sugars, while in thick mashes the rate of saccharification is retarded, probably because the accumulating sugars competitively inhibit the hydrolytic enzymes (11). Bibliography: http://www.beer-brewing.com/beer-brewing/mashing/factors_affecting_mashing_conditions.htm Why is it important to control these conditions for fermentation in a brewery? Why is it importat to control these conditions for fermentation in a brewery? its for flavor profile - higher temps can create fruiter flavors but also speed up the fermentation process - but if the tastes are undesireable it can take far longer to condition the flavors out than time saved by speeding up the fermentation. Also certain yeasts do not produce if the temps get too low or two high they will simply die or be too stressed to produce the proper style. In a commercial brewery its important also for consistancy. Breweries want their beer to taste the same no matter what pub you drink it in, or what store you bought it from, any time of day, year to year. http://www.eutechinst.com/tips/do/09_DO_beer_brewing. ...read more.

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4 star(s)

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The information is concise, relevant and referenced with a variety of web sites used. However, there is too much evidence of copy and paste rather than it being written in the author's own words (so it is only just 4 stars).

Marked by teacher Adam Roberts 26/04/2013

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