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G. D. The name came about as a result of its popularity with street and river porters Stout : Stout is a dark beer made using roasted malt or roasted barley. and hops. Stouts were traditionally the generic term for the strongest or stoutest porters. with more sweetness) . produced by a brewery. it is the third most popular drink after water and tea. water and yeast. Originally beer was consisted of water + Barley + flavor agent. Introduction Beer is an alcoholic beverage made from the fermentation of cereals. In Egypt. Introduction History of Beer Types of Beer Beer’s Taste and Aroma Beer’s Basic Ingredients How To Make Beer Beer Forming Style A. At that moment. Types of Beer Porters : is a dark style of beer originating in London in the 18th Century. Uses top fermentation. hops not to dominating) Pale Ale ( a bit sour) Indian Pale Ale ( pale ale with stronger taste of hops) Brown Ale (dark. B. B. Beer is the most widely consumed alcoholic beverage. History of Beer First found in 17BC in Egypt. Ale : Has darker color than Lager. As time passes. and the water came from Nile river in the city of Thebes. at 18AD Louis Pasteur proves fermentation caused by a microorganism (yeast) that used to be unknown. Best served at 10-21°C Bitter Ale (bitter. C.BEER Outline: A. beer is believed as a gift to Osiris god. Originally named “Heqa” (Rosetta Stone) from Kati (eastern Egypt country) and then it became a diet beverage. brewing is legal in Egypt. malts. taste dominated by hops) Mild Ale (bitter. typically 7% or 8%. hops. E. F. grains. Beer’s alcohol percentage is about 5-14%. C.
Hops Kind of Nettle flower. Brewery Yeast Uses 2 kinds of bacteria. Contains more hops than Lager.” It uses bottom fermentation. . Real Ale ( traditional ale) Cream Ale (has gold color. Beer’s Basic Ingredients: Water One of many main ingredients in brewing process and helps in fermentation process. sweet. Originally a dark beer. with many examples brewed internationally Lager : Came from German word means “Storage. Alcohol percentage is about 5%. 25% of it grows in Germany. And it has to have Rezens (sourness) E. Shandy : Beer with Lemonade flavor. Hops itself gives the bitterness and the freshness in beer. The color is bright. light tasted and contains a lot of CO2. and because of that characteristics it is sometimes called a specialty beer. Has the lowest alcohol percentage. a modern bock can range from light copper to brown in color. Pilsner : Light colored and mild tasted. The style is very popular. Amstel. Beer’s Taste and Aroma The taste and aroma of beer has to be Volmondig (not to thick but not to watery either). For example: Foster’s. Sugar It is use to give color to the beer and make the flavor more stabile. Barley Kind of Grains. The bacteria is used to break the alcohol into sugar and CO2 Finning Sturgeon’s fin that made the beer clear and free from grains. with mild taste) Bock : Bock is a strong lager of German origin. it is the main ingredients and commonly used in beer making process because of it is the easiest to be made malt. D. Alfa. saccaromy cerevicae (used in top fermentation) and saccaromices ovarum (used in bottom fermentation). It is first known in Bohemian Czech. And the malt from barley has the best essence.
Beer Forming Style o o o o British Style : Foam < Water Germany Style : Foam > Water Australian Style : Foam is exactly at glass rim Japanese Style : No Foam .F. Pasturation/Brewing Get rid of the bacteria in beer and decrease the alcohol level Maturing Usually beer kept in barrel made from oak wood to get more natural color Storing Beer must keep away from sunlight or stored in shaky places because it will ruined the texture of the beer. There are 2 types of fermentation. Germination Germination process. it is best keep in 4-21°C. How to Make Beer Cleaning Barley’s cleaning and releasing process and only the seed that is used to make beer. Mashing Malt is crushed and add with water until it become a mash Hoping Add the Hop flower to get the bitterness Fermenting Adding yeast to get the alcohol and CO2 that came from the sugar. and if it stored in more than 24°C it will ruined the aroma of the beer Bottling G. And for the bottle or can beer. and if it stored in less than -2°C it will dissolve the alcohol from beer. immerse the barley seed in water Grinding Stop the process of immersion and then mashed Stoning To harden the grinding result back. Top fermentation (yeast added after the fermentation process) and bottom fermentation (yeast added while still in fermentation process) Filtering Cleaning process using the fin of Sturgeon and to make the beer sediment free.