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Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [12] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
The fermented beer will have some residual sugar which will raise the SG, the alcohol content will lower the SG. The difference between the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol and CO 2 by the yeast.
Beer chemistry. Weighing hops. The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. [1]
But sugar content also comes into play in beverages like beer where the main difference (health-wise) between dark and light beers is typically the carbohydrate (or sugar) load. It’s important ...
A thermometer in use to test the temperature of beer. Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity (abbreviated SG), or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries.
The origins of Victoria Bitter (VB) date back to the Victoria Brewery founder and head brewer Thomas Aitken, who developed the recipe in 1854. [4] Like most Australian lagers, VB is made using a wortstream brewing process, and uses a portion of cane sugar to thin out the body of the beer.
Alcoholic beverage. An alcoholic beverage (also called an adult beverage, alcoholic drink, strong drink, or simply a drink) is a beverage containing alcohol. Alcoholic drinks are typically divided into three classes— beers, wines, and spirits —and typically their alcohol content is between 3% and 50%. Many cultures have a distinct drinking ...
Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort. This increases the final alcohol concentration without creating a heavier or sweeter taste. Also, it is not heavily hopped, so it is not very bitter.