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  2. Beer chemistry - Wikipedia

    en.wikipedia.org/wiki/Beer_chemistry

    But if a beer is stored at room temperature for too long (about 6 months) a permanent haze will form. [24] A study done by Heuberger et al. (2012) concludes that storage temperature of beers affects the flavor stability. They found that the metabolite profile of room temperature and cold temperature stored beer differed significantly from fresh ...

  3. Draught beer - Wikipedia

    en.wikipedia.org/wiki/Draught_beer

    Premixed bottled gas for creamy beers is usually 75% nitrogen and 25% CO 2. [11] This premixed gas, which only works well with creamy beers, is often referred to as Guinness Gas, Beer Gas, or Aligal (an Air Liquide brand name). Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and ...

  4. Brewing - Wikipedia

    en.wikipedia.org/wiki/Brewing

    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 ...

  5. From Brewing Beer to Filling Storage Containers, Measuring ...

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  6. Bright beer - Wikipedia

    en.wikipedia.org/wiki/Bright_beer

    Finings can be introduced during the production of beer in order to induce it to drop bright more readily. For British beers, the most common fining agent is isinglass, and most breweries producing Real Ale introduce isinglass into the shipment cask so that the beer will drop bright readily upon the cask's being breached; this process can take from several hours to two or three days and may ...

  7. Cold liquor tank - Wikipedia

    en.wikipedia.org/wiki/Cold_liquor_tank

    The storage temperature and usage of the hot liquor tanks is something which is an important balance within a brewery. This is particularly the case where the brewery does not operated 24/7. Many breweries operate 24/6 or some other variation which leaves the generated hot liquor to sit and cool down over the period of plant downtime.

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