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In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source. [5] Before this period, brewers used a " gruit ", composed of a wide variety of bitter herbs and flowers, including dandelion , burdock root , marigold , horehound (the old German name ...
Yeast produces two different sulphur compounds regardless of the strain of yeast (H2S, SO2), with the main concern being how concentrated and quick the production is. Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as the chemical gives the beer an unappealing smell akin to garlic or burnt ...
Hops are the key ingredient that turn beer into beer. If you want to be an expert, here's what you need to know. ... Games. Health. Home & Garden. Medicare. News ...
Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Diagram showing the classification of beers, mainly from the point of view of the yeast. Before making any kind of critic or suggestion, please read the following text!!. After I have published it, there was quite a long discussion about it. If you have any disagreement about the chart, please check whether I have already answered your question.
And when hops are harvested each fall in Germany's Hallertau region — the world’s largest hops-growing area that's about an hour north of Oktoberfest — for every 1 kilogram (2.2 lbs.) of ...
A home-brewing setup showing accumulated trub, or lees, at the bottom of the carboy. In the process of brewing beer, trub (/ t r u b / or / t r u p /) [1] is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled.