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Beer
Beer main ingredients are mold, hop and water. Fermentation start when yeast added to wort. The young beer made by decomposing wort’s sugar to alcohol and carbon dioxide. Brewing this for several ten days, row beer complete.
Beer needs wheat which has two lines of crush and next characteristic. This wheat called “Nijyou wheat”.
@Big crush.
AMany starch.
BSeveral proteins.
CThin leather.
Add hop to make good smell and bitter taste. Hop has next roll.
@Make good sell and bitter taste.
ADestroy and make hard a protein, and make beer pure.
BSuppress proliferation of bacteria and make shelf life longer.
CMake many bubble.
History
Beer first made at 5000years ago. Sumer people in Mesopotamia wrote about beer making by wedge-shaped words. They baked bread by dry wheat and added water to it and fermented it. Soon they had added date palm to them and made various beer. The hop started to be used at 8centuary in Germany. Before using the hop, people had been using medicine grasses instead of it, but after the discovery of hop ability, the started to use it.
Kinds
Beer divided to “Top fermented beer” and “Bottom fermented beer”.
Top fermented beer…Top yeast flow up with bubble by fermenting. It ferments at 15~25degreece. This beer famous at UK and the yeast name Saccharomyces Cerevisiae used. Its ferment power is strong and its alcohol concentration is high, so they can make rich beer.
Bottom fermented beer…Bottom yeast flow down by fermenting. It ferments at 8~12Degreece and long time. This beer is famous at Japan, Germany and America and the yeast name Saccharomyces Carlsbergensis used. It fermentation is slow, so light beer can be made.
How to make beer?
Smash mold and melt it to hot water. Barley’s enzyme amylase saccharify starch. Add a hop to it and make wort. Add yeast to this wort and alcohol ferment it for 1week with low temperature. The young wort made by decomposing wort’s sugar to alcohol and carbon dioxide. After brewing for several ten days, raw beer complete.
