Beer Strength ABV ABW less than ABV Typical Strength 4.0-5.

5.2 ABV Biggest Brewer AB Inbev Most Beer Brewed China Most Beer Drunk Czech Major Component Water Least Cost Hops Most Cost Packaging Best selling style in US Light Beer Malting steeping, germination, kilning Brewing Malt storage, milling, mashing, wort separation, boiling clarification, cooling, fermentation, conditioning, filter/stabilization, packaging Light beer fewer calories Draft beer on tap or not pasteurized Main gas CO2 Nitrogen deliberately added for foam stabilization Gas that causes staling O2 Surface active component stabilizes foam protein from barley Crosslinks hop bitter acids Foam is destroyed by lipid and alcohol Tendency to spontaneously foam gushing Caused by fusarium Originates from infected grain Color due to malanoidins, Formed from sugars and amino acids during killing Polyphenols Haze proteins, polyphenols Beerstone Oxalate, prevented by calcium in the brewhouse Flavor detected by Nose Four Flavores Sweet (sugar), Salty (salt), Sour (acid), Bitter (bitter acids)

pH 4.0-4.5 Fruity Flavors esters Canned Corn Dimethyl Sulfide (DMS) Butterscotch Diacetyl MBT Skunky aroma Trigeminal nerve pain nerve (CO2) Smoothness in Guinness Nitrogen Moderate consumption reduced atherosclerosis (active ingredient alcohol) Beer is a good source of B Vitamins (folate) Major source of calories Alcohol Beer is resistant to microbiological spoilage because of iso-alpha-acids Carbohydrates malted barley Weizen Wheat Barley Hordeum vulgare Two row barley (more extract) Hordeum distichon Role of the tissue: Husk filter Micropyle water entry Embryo hormones Aleurone enzymes Endosperm food (starch) Steeping 42-46% moisture, 14-18C, 2 days Germination 4-6 days, 16-20C, degrade cell walls to create enzymes Specialty Malt (Roasting) Crystal, Chocolate, Black, --poly Hops Humulus lupus Active ingredients resins and oils (palums) Bitterness precursor: alpha-acids During boiling iso-alpha-acids Hops classified bitter/aroma Hops added as pellets Extracts made with liquid carbon dioxide

If extracts are reduced, protect against light damage Liquid from mashing wort First Stage Starch Breakdown gelatinization Enzymes that break down starch amylases Efficient water usage 3-5 barrels Hard water calcium (Burton) Soft Water (Pilsen) Sugars other than malt: adjuncts Cooked Starches Rice, Corn, Sorghum Lauter tun roller mill Mash filter hammer mill Darcys law (P)(bed perm.)(filter area)/(bed depth)(viscocity) Wort is boiled: precipitation, volitization, concentration, isomerization, sterilization Solid material from boiling hot break or treb Removed in whirlpool or hopback depending on hopping method Solid material produce in cooling - cold break Yeast O2 membranes 1x106 cells added Hemocytometer (yeast count) Metholyne blue (healthy/vital yeast) Zinc speed up fermentation High gravity brewing Yeast removes diacytyl (butterscotch) -1C to aid stabilization Settling solids isinglass Filter aids perlite, kressgulum? PVPP removes phenols Pupcuin Turmeric acid Pasteurization, membrane filtration (remove microbes) CO2 increased to 2-3 volumes

Ale Malt Kiln Hopping Yeast Temp Bock Alt Kolsch Porter Helles Marzen Stout X X X X High High Dry Top 12-20C

Lager Low Low Late Bottom 6-15C X

X X