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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 ...
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. [1] 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).
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 ...
The brewery uses a saison yeast instead of the traditional baker’s yeast. Though the beer-making process may look different, the resulting brew is complex and delicious, with all the sahti notes ...
Grodziskie (Polish pronunciation: [ɡrɔˈd͡ʑiskʲɛ]; other names: Grätzer, Grodzisz [1]) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma.
Most of the yeast rises onto the deck, and is left behind when the beer is drained from the chamber. [30] The whole process takes at least six days. However, beer straight from a Yorkshire Square vessel will still have a harsh flavour, so the residual yeast is allowed to ferment any remaining sugar, producing a little extra alcohol and carbon ...
As all grains sprout, natural enzymes within the grain break down the starch of which the grain is composed into simpler sugars, which taste sweet and are easier for yeast to use as food. Malt with active enzymes is called "diastatic malt". Malt with inactive enzymes is called "nondiastatic malt". The enzymes are deactivated by heating the malt.
Most snails have thousands of microscopic tooth-like shapes on their ribbon-shaped, tongue-like appendage called the radula. Once food gets in their mouth, the snail’s radula rips it up like a ...