On Food and Cooking
encourage browning reactions. Dark malts develop flavors that range from toasted to caramelized to s ...
Hops are the female flowers, or “cones,” of a Eurasian-American vine, Humulus lupulus, which bear small r ...
digestive enzymes, weakens cell walls, and begins the process of converting starch into fermentable sugars. Th ...
compounds, another dose of hops is sometimes added to the brew after the boiling, specifically to add arom ...
acids. The result is a sweet, brown liquid called the wort. Boiling: hops are added to the wort, and the two ...
The hop vine, Humulus lupulus, and its female flower structure, the cone, with a close-up of one of the cone’s ...
completed by running the wort off the solid remains of the malt, which are then rinsed with hot water — “sp ...
85% of the carbohydrate in malt is starch. In the liquid wort, 70% or more is in the form of various sugars ...
— are commonly added to the liquid to lower the amount of malt needed, and so the brewer’s producti ...
balance the acidity of dark malts that normally extract too much astringent material from barley husk ...
between the sugar maltose and the amino acid proline. And it begins the process of clarifying the br ...
results. One is rapid fermentation at a high temperature with ale yeasts (strains of Saccharomyces cerevisi ...
ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States. Be ...
small amount of yeast and some sugar or fresh wort, or some actively fermenting wort (this is called ...
The Different Flavor of Beer on Tap Bottled and canned beers and ales are generally cold stabilized ...
bottom-fermented beer is somewhat different. The original Bavarian lager was packed in ice and allowed to r ...
meat tenderizers — that break down proteins into smaller molecules that are less likely to cloud the ...
phenolic substances). Browning reactions cause other undesirable changes. Top- fermented ales develop a s ...
may deteriorate in a few days. It turns out that light in the blue-green to ultraviolet parts of the light spec ...
any food is, the less full its flavor will seem. Lager beers are usually best served somewhat warmer than ...
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