Malting and brewing——食品生物化学(英文)课件PPT
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Principles of Malting and Brewing
Professor Charles Brennan
Charles.brennan@lincoln.ac.nz
• Malting • Brewing
Beer production
• Beer has a history of between 5,000 – 7,000 years • First beer brewed in Egypt / Iran • Egyptian goddess Hathor was the ‘inventress of
Brewery –Faversham - 1520
Why is Beer so Popular ?
• Early UK beer was Ale – not using hops just waterbarley – yeast
• European beer was hoped so imports of beer from Europe to UK was mon in 1400’s
• At the time of the Black Death (1320-1360) beer consumption was outstripping production
• By 1600’s UK consumers were drinking 275–300 liters each per year
brewing’ • Made with any cereals / sugar / water • Safest form of drink
Brewing History
• Oldest European brewer in Freising (Germany) • 1500-1700 AD Brewing industry became more
• 1876- Speights – Central Otago
– (Gold rush fever)
– Tax 40.8c per Litre
My old university
Malting definition
• Malting is defin百度文库d as:-
The controlled modification of the barley endosperm constituents into utilisable carbohydrates and proteins.
Saint Augustine of Hippo patrons of brewing
Fermentation was generally natural and non specific
Oldest Brewery in the World….
• Initially a Benedictine Monastery • Close to Munich • Beer brewed there since 1040 AD • Many types of dark and wheat beers • Oldest in the UK Shepherd Neame
• Process called Steeping
WHY MALT? Remove chemical residues Reduce milling resistance
Increase soluble extract Lower extract viscosity
Solubilise proteins Increase endogenous enzymes
What is malting?
• The end point of malting is a partially germinated barley grain
• Initial process involves hydration of the grain
• 12 % moisture – 35% – 40% – 50%
MALT
Agrochemicals washed off Friable High extract Non-viscous wort Adequate protein levels Good fermentability Malty flavour Desirable colour Clear wort Adequate enzyme levels
Who is the biggest producer of beer in the world?
Beer in New Zealand
• Beer accounts for 63% of alcohol sold
• Captain James Cook – 1760
– Juniper beer
Oldest beer recipie
~4,000 years old found in Mesopotamia
In about 5,000-7,000 Ad Beer became a staple drink - homes, monasteries (Advent of Brewing Science)
Convert starch Modify flavour Develop colour
BARLEY
Agrochemicals on grain Hard to mill Low extract Viscous wort Inadequate protein levels Poor fermentability Grainy flavour No colour Cloudy wort Low enzyme levels
regulated • Control of yeast and fermentation process • Control of temperature and alcohol content • Control of purchase and consumption (Czech tax 1040)
Professor Charles Brennan
Charles.brennan@lincoln.ac.nz
• Malting • Brewing
Beer production
• Beer has a history of between 5,000 – 7,000 years • First beer brewed in Egypt / Iran • Egyptian goddess Hathor was the ‘inventress of
Brewery –Faversham - 1520
Why is Beer so Popular ?
• Early UK beer was Ale – not using hops just waterbarley – yeast
• European beer was hoped so imports of beer from Europe to UK was mon in 1400’s
• At the time of the Black Death (1320-1360) beer consumption was outstripping production
• By 1600’s UK consumers were drinking 275–300 liters each per year
brewing’ • Made with any cereals / sugar / water • Safest form of drink
Brewing History
• Oldest European brewer in Freising (Germany) • 1500-1700 AD Brewing industry became more
• 1876- Speights – Central Otago
– (Gold rush fever)
– Tax 40.8c per Litre
My old university
Malting definition
• Malting is defin百度文库d as:-
The controlled modification of the barley endosperm constituents into utilisable carbohydrates and proteins.
Saint Augustine of Hippo patrons of brewing
Fermentation was generally natural and non specific
Oldest Brewery in the World….
• Initially a Benedictine Monastery • Close to Munich • Beer brewed there since 1040 AD • Many types of dark and wheat beers • Oldest in the UK Shepherd Neame
• Process called Steeping
WHY MALT? Remove chemical residues Reduce milling resistance
Increase soluble extract Lower extract viscosity
Solubilise proteins Increase endogenous enzymes
What is malting?
• The end point of malting is a partially germinated barley grain
• Initial process involves hydration of the grain
• 12 % moisture – 35% – 40% – 50%
MALT
Agrochemicals washed off Friable High extract Non-viscous wort Adequate protein levels Good fermentability Malty flavour Desirable colour Clear wort Adequate enzyme levels
Who is the biggest producer of beer in the world?
Beer in New Zealand
• Beer accounts for 63% of alcohol sold
• Captain James Cook – 1760
– Juniper beer
Oldest beer recipie
~4,000 years old found in Mesopotamia
In about 5,000-7,000 Ad Beer became a staple drink - homes, monasteries (Advent of Brewing Science)
Convert starch Modify flavour Develop colour
BARLEY
Agrochemicals on grain Hard to mill Low extract Viscous wort Inadequate protein levels Poor fermentability Grainy flavour No colour Cloudy wort Low enzyme levels
regulated • Control of yeast and fermentation process • Control of temperature and alcohol content • Control of purchase and consumption (Czech tax 1040)