Food Chemistry

894 20 Alcoholic Beverages

Table 20.1.Production and consumption of beer in 1980, 1997 and 2004

Country Production Consumption
(10^6 hl) (l/capita)
1980 1997 2004 1980 1997 2004

Belgium 14. 314. 015. 4 131 101 93
Denmark 8. 19. 28. 4 131 117 90
Germany 92. 3 a 114 .8 106. 0 146 a 131 116
Finland 2. 84. 84 .6 546784
France 21. 719. 518. 157 33
Greece 4. 1 b 3. 94. 441 b 39
Ireland 6. 08. 18. 0 122 124 108
Italy 8. 611. 513 .7 172530
Luxembourg 0. 70. 50. 4 116 115
Holland 15. 724. 725 .1 868678
Austria 7. 69. 48. 9 102 113 109
Portugal 3. 66. 67 .3 356462
Sweden 3. 74. 94 .0 476252
Spain 20. 024. 930. 65467
United Kingdom 64. 859. 158. 0 118 104 101
Czech Rep. 18. 5 161

aWithout GDR.
b1990.

Adjuncts are low in enzyme activity, hence their
use may necessitate the addition of microbial en-
zyme preparations withα-amylase and proteinase
activities.
Unmalted barley contains about three times more
β-glucans than malted barley. In order to decrease
the viscosity of unmalted barley extract to values
similar to those of malted barley,β-glucans must
be degraded with the enzymeβ-glucanase, which
is present in microbial enzyme preparations.

20.1.2.2.3 Syrups, Extract Powders

Since adjunct processing may result in un-
desirable changes, extracts from enzyme- or
acid-treated barley, wheat or corn have recently
been introduced in the form of syrup or powder.
The use of syrup from barley to as much as 45%
of the total mash is possible.

20.1.2.2.4 Malt Extracts, Wort Concentrates

For production of hop-free malt extracts or
hopped wort concentrates, the usual worts are
evaporated in vacuum or concentrated by freeze

drying. Such concentrates are diluted prior to

use. The content of bitter substances and the

tendency to produce cloudiness or turbidity are

decreased in such concentrates, since tannins and

proteins are removed during the evaporation step.

20.1.2.2.5 Brewing Sugars

Sucrose, invert sugar and starch-sugar are intro-

duced at the stage of hopping or before the beer

is bottled.

20.1.2.3 Hops

20.1.2.3.1 General Outline

Hops are a very important and indispensable in-

gredient in beer production. They act as a clari-

fier, since they precipitate the proteins in wort,

change the wort character to give a specific aroma

and bitter taste and, together with ethanol and car-

bon dioxide, their active antibiotic properties con-

tribute to the stability of beer. Lastly, the pectin

content of hops enhances the foam-building abil-

ity of beer. The hop (Humulus lupulus) is a tall,