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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 ...
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Yeast is the microorganism responsible for fermenting beer. It metabolises the sugars, producing ethanol and carbon dioxide, and thereby turns wort into beer. In addition, yeast influences the character and flavour. [57] The dominant types of beer yeast are top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces pastorianus ...
The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented. [3] As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold ...
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In fact, at least 30 layers of beer bottles hold the top level of the house together. Have no fear, though. The bottom level of the house if environmentally friendly, too: It was build with mud in ...
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom ...
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