BEER

     Beer is a refreshing beverage made from fermented cereal grains—typically malted barley and wheat in addition to oats, rice, and rye—that are boiled, then cooled to allow yeast to convert the starch into alcohol.

History Of Beer :

     Beer is one of the most popular alcoholic beverages in the world, and it has been produced by people for over 5,000 years. The Chinese were one of the first civilizations to brew beer. In modern brewing technology, beer is typically contain percentage of water varying between 2% and 8%, a naturally occurring sugar called dextrose or sorghum syrup, and flavorings such as hops, which add bitterness and act as a natural preservative. Hops may also provide other flavors such as pine or citrus. Other additives such as fruit extract are used to provide additional sweetness, body, or color.

     Hops are actually flowers that have been dried for use in beer making. They are usually added at the beginning of the brewing process before yeast is added so that they can help create those wonderful notes of bitterness which we love so much in our beers.

Types Of Beer :

     There are three main types of beer: ale, lager, and stout. The most popular beers are lagers. Lagers are light in body with a low alcohol volume. They typically have a long shelf life, making them popular for shipping and storing. On the other hand, ales are known for their unique flavor profile that is often considered to be more complex than those of lagers. Stouts are similar to stouts in many cases but typically have less sweetness, a stronger taste of roasted malt and coffee flavors, as well as higher alcohol content than other beers.

     Beer has been around since 5,000 BC and is still a popular drink today. It can be made from barley grains or water buffalo milk with hops added to provide flavor and preservatives. There are three main types of beer - ale, lager, and stout - each having different tastes and ingredients which contribute to their distinctiveness when compared to one another.

Brewing Process :

     The brewing process for beer typically consists of one or more of the following steps: malting, mashing, and fermentation. Malting converts what would otherwise be a grain of only starch into a germinated cereal with enzymes. The enzymes that are present break down starches to simple sugars, primarily maltose and glucose. The sugar that is created is then used by the yeast in the fermentation process.

Beer Ingredients :

The ingredients of beer can vary widely, depending on the style. The four main constituents in beer are water, hops, yeast and malt.

1. Water : A naturally occurring substance that is used to produce beer by extracting the sugars that are fermented by the yeast; this process produces alcohol and carbon dioxide.
2. Hops : Flavor agents primarily responsible for adding bitterness (which is also an ingredient in some types of wines and spirits) as well as other flavors such as citrus or pine. 
3. Yeast : An important microorganism that converts sugar into alcohol, carbon dioxide and heat; it is important because it allows fermentation to take place in the absence of oxygen, which would otherwise result in spoilage. 
4. Malt : Malted barley provides fermentable sugars that yeast consumes and then turns into alcohols, carbon dioxide, heat and flavor compounds such as diacetyl.

Beverage Alcohol Content :

     Beer contains about half the alcohol volume of wine and is usually around 4% ABV (alcohol by volume). In most countries, a percentage of that is composed of ethyl alcohol. The ethanol content can range from less than 0.5% (such as in some non-alcoholic beers) to more than 16%.

     The International Organization of Standardization regulates beer labeling because food and drink labels need to show nutritional information such as kilojoules, kilocalories, and grams of protein.

Contemplation :

     Beer is one of the most widely consumed alcoholic beverages in the world, with global production and consumption of beer estimated to be 3.5 billion gallons in 2015.

     There are more than 4,200 types of beer, which is divided into major categories such as pale ales and stouts. These major categories are then divided into smaller subcategories known as styles. Beer is also brewed from a diverse range of ingredients such as malted barley, rice, corn or wheat; hops ; yeast; water; and various flavored malt extract ingredients such as honey or fruit juices.

     The early production methods used by indigenous peoples varied considerably, but all involved the fermentation of malted grain stored as a quick-setting wet paste that could then be dried and ground into flour. This extraction process was called ``malting''. The Dutch developed a different approach in the 17th century which involved infusing wooden barrels with specifically selected yeast cultures common to that region. Both malts and yeasts were carefully selected for their ability to preserve beer under cool conditions (for example lager yeast can tolerate temperatures down to about 10 °C (50 °F) while ale yeast cannot). In this process hefeweizen yeast takes on the role of both leavening agent and preserving agent in one step.