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A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Breweries using the double dropping process include Wychwood Brewery who contract brew Brakspear branded beers, [24] and Flack Manor. [26] Marston's use the name Double Drop for one of their beers as they use the related brewing method of the Burton Union system. [27]
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Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
The process is begun early in the morning on a brewing day and takes a couple of hours. This time allows starches from the malt to convert to sugars that can be fermented. The wort is lautered or run off for brewing and then sparging, spraying the drained mash from above with more hot liquor for a couple more hours, extracts the remaining sugars.
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Other than changes in taste, beer can also develop visual changes. Beer can become hazy during storage. This is called colloidal stability (haze formation) and is typically caused by the raw materials used during the brewing process. The primary reaction that causes beer haze is the polymerization of polyphenols and binding with specific ...