Question 1: What raw materials are used to make beer? The main raw materials for brewing beer are: barley, hops, brewer's yeast and starch auxiliary raw materials (such as rice, corn, potato starch, etc.). As a raw material for beer, barley contains sugars and proteins, and more importantly, barley contains abundant glucoamylase after it has teeth, which is used as a saccharifying agent in beer production. The function of hops is to give beer aroma and refreshing bitterness; improve the persistence and stability of beer bubbles; when boiling with wort, it can promote protein coagulation, which is beneficial to clarification and increases the antiseptic ability of wort and beer. Hops belong to the genus Moraceae, which is a perennial climbing herb. It has many names, including hops, hops, hops, etc. Divided into male and female flowers, mature female flowers are used for beer brewing. Brewer's yeast is also selected. The purpose of using starch auxiliary raw materials is to increase the concentration of wort and reduce the protein content to improve the stability of beer quality. Drinking beer can make you gain weight easily
Question 2: What are the raw materials for making beer? What are the ingredients used to make beer? Beer raw materials: malt, water, hops, yeast. In fact, yeast cannot be regarded as a raw material, it is just a medium. There are also some auxiliary ingredients, such as rice, etc. To put it simply, the process is as follows: 1. Malting: Germinate barley and then dry it to produce enzymes to form dormant malt. 2. Saccharification: Crush malt and rice, mix them with water, and allow the enzymes in the malt to work under a certain temperature and time to break down high molecular sugars and become sugars that can be used by yeast. 3 Filter to separate the wort and spent grains. 4 Boil and sterilize the wort, evaporate the water, and add hops. 5 Cooling Cool the wort. 6 Add yeast to ferment. 7 Remove the yeast and filter the beer. 8 Packaging Hops are the essence of beer, giving it its special bitterness and aroma. It is a green climbing plant.
Question 3: How is beer made? How? What materials? The raw materials of beer are barley, brewing water, hops, yeast and starchy auxiliary raw materials (corn, rice, Barley, wheat, etc.) and sugar auxiliary raw materials, etc.
Beer is a carbon dioxide-rich, low-alcohol wine brewed from barley malt, hops, and water through yeast fermentation. Nowadays, most beers in the world add auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the amount of malt.
Question 4: How is beer made? Beer is people’s favorite drink. In Cantonese, it is pronounced as “low wine”, which is a 100% transliteration. Since there is no such wine in our country, we highlight that their main raw material is "wheat" and call it "wheat wine" (the "wheat wine" mentioned by envoys and traveling officials at that time refers to this thing). In Shanghai dialect, its name is "wheat wine". The pronunciation is "Pi (beer) wine."
Whether it is "beer", "base" or "pi", they are all transliterations of Beer. In fact, Beer is not English, but a transformation of the German Bier. Although Munich in Germany is known as the hometown of "beer", beer did not originate in Germany. Residents of ancient Egypt and Babylon began to brew barley as early as thousands of years ago, and it was later introduced by the Greeks and Romans. In Europe, probably not long before the Christian era, in what is today France, a kind of "Selvaise" appeared. It was brewed with barley, oats or barley and had a much higher alcohol content than modern beer. , but it is the distant ancestor of today’s beer.
No matter where beer originated, it has become an indispensable drink in our lives today. So what exactly is beer? In fact, beer is made from malt as raw material and hops as flavoring, through saccharification and fermentation. It is rich in nutrients, carbon dioxide and a small amount of ethanol, and is a low-alcohol beverage.
Take my country’s famous Tsingtao Beer as an example. Tsingtao beer is carefully brewed using high-quality two-row barley and rice from Zhejiang and Henan, as well as the famous Tsingtao hops and Laoshan mineral water. The liquor is light yellow, clear and transparent, with a pure and refreshing taste, bitter and sweet, with obvious hop and malt aroma.
In addition to the nutrients contained in the raw materials, the nutritional value of the raw materials is greatly improved after saccharification and fermentation. It contains 8 kinds of amino acids necessary for the human body. In addition, it is estimated that the heat energy generated by 1 liter of beer is equivalent to the heat generated by 250 grams of bread or 800 ml of milk, so beer is known as "liquid bread".
In addition, the hop extract in beer and the yeast in fresh beer have stomachic, digestive and diuretic effects. The carbon dioxide in the wine and the refreshing bitterness produced by the hops cooperate with each other, and also It has the effect of increasing appetite.
One thing needs to be explained. Beer has 11 degrees, 12 degrees, and 14 degrees. Most people think that this refers to the degree of alcohol it contains. In fact, it is not the case. The "degree" here refers to the wort. The concentration, "12 degrees" means that each kilogram of wort contains 120 grams of sugar, so the alcohol contained in the beer is mostly 4.4 degrees (one kilogram of beer contains 44 ml). The malt concentration between "18" and "20" is called "dark beer" and its alcohol content is usually between 4 and 5 degrees. Wort concentration between 7 and 9 degrees is usually called "light beer".
What is "light beer"? It turns out that Americans call beer "Ale". This word, originally from Saxon, originally refers to ale without adding "hop" (hop means hops). Nowadays it refers to lighter beers. Ale is a more elegant way of saying it, and most people call it "light beer" as Small Beer. "Hubu" is the transliteration of Hop. Nowadays it is called "Hop" or "Hubu". It is a perennial, twining herbaceous plant with male and female distinctions. When brewing beer, only its female flowers are used instead of male flowers. Attached to the base of the flower are yellow-white powdery liposomes called hop balsam, which is composed of resin, bud balsam and bitter substances. The unique bitterness of beer comes from the "bitter acid" in hops, and the mellow aroma comes from its aromatic resin.
The production of beer has made great progress since the emergence of hops and their application in beer production. Hops have many advantages. They can inhibit the growth of microorganisms such as lactic acid bacteria, extend the storage time of beer, increase the bitterness and aroma of beer, produce white foam, and taste cool and refreshing. In addition, hops have cardiotonic, sedative and anti-tubercular properties. Therefore, for patients with edema caused by high blood pressure and kidney disease, as well as patients with heart disease and tuberculosis, drinking some beer appropriately can play an auxiliary treatment role.
There are many types of beer, and their production processes are also different. Making beer from barley is a relatively complex process. This is mainly the result of the division of labor and cooperation among various "magicians" in the fermentation world. Usually barley is first made into malt. Soak the barley in water for 2 to 3 days to let it slowly "get fat", and then transfer it to a "house" with a certain temperature and humidity. After a few days, it will slowly spit out green malt. At this time, a large amount of amylase is formed on the malt. These amylase enzymes quietly "climb" into the wheat grains, dissolve (i.e. liquefy) and saccharify the starch stored in the wheat grains, thus forming a large amount of maltose...gt;gt;
Question 5: What ingredients is Budweiser’s beer made of? Budweiser
Budweiser has been on the market since 1876. Anhauser-Busch uses the world's unique beech wood vinegar process in every process from material selection, saccharification, fermentation, filtration, to canning. The Budweiser beer produced is exceptionally clear, refreshing and mellow.
Budweiser beer, known as the "King of Beers", has 5 ingredients: good quality barley, rice, yeast, water and hops. Beer is generally divided into lager and ale. The difference between them is that lager is fermented from below, while ale is fermented from above. Generally speaking, lager tastes more refreshing than ale.
Budweiser beer requires a 30-day brewing process, has a shelf life of 110 days, and needs to be stored in a cool place.
The name of Budweiser beer was originally given by the company's boss Adolphus Busch. He named it based on the German pronunciation, which means that there is a delicious beer not only in Germany but also in the United States.
Founder
Adopus Busch. Busch's greatest contribution lies in its unique sales concept. In the past, brewing and buying beer in the United States were only small-scale commercial activities carried out in a small town. Busch first expanded his business scope to the whole country. Moreover, he also established a chain of cold beer houses in various places to prove to dealers that selling beer is not just a local behavior, it can be compatible with the different tastes of each region and is popular with customers everywhere.
Product Line
The American Anheuser-Busch Company's businesses include the world's largest brewing company, the second largest amusement park business in the United States, international brewing and beer marketing and Other different businesses. The company's main business is brewing, and it has been the world's largest brewer since 1957. Anheuser-Busch's total beer sales in 2001 reached 14.6 million kiloliters, and currently has a 9% market share in the world; in the United States, it has nearly 50% of the market share, which is more than its largest competitor. Twice as high. It has 12 large-scale breweries in the United States and two joint venture breweries overseas. Its Budweiser brand is the world's largest-selling beer brand, with sales in more than 80 countries and regions around the world. Budweiser is proud to use only the best quality pure natural materials, brewed through strict process control, natural fermentation and low-temperature storage. Budweiser beer has strict selection of materials and high requirements, ranking first in the industry. No artificial ingredients, additives or preservatives are used throughout the process. During the fermentation process, hundreds of years of traditional beech wood fermentation technology is used to make the beer extra refreshing.
Brand Concept
For many years, Anheuser-Busch, the manufacturer of Budweiser, has been pursuing the core concept of "environment, health and safety" (ie the EHS concept) and has always Consistent quality concepts, these concepts are naturally integrated into Budweiser beer.
Brand value
Anheuser-Busch ranked 397th in Fortune's 2002 ranking of the world's 500 most advanced companies; in the 2002 ranking of the world's top 500 most competitive companies Among them, Anheuser-Busch ranked 319th with a comprehensive competitiveness index of 154.55; and in the 2002 world famous brand value rankings, Budweiser ranked 24th with assets of 11.349 billion, once again becoming the world's leading brand No. 1 beer brand.
In 1995, Budweiser's Asian factory was finally built in Wuhan, China. All Budweiser beers in the Chinese market are brewed by Budweiser (Wuhan) International Beer Co., Ltd., using the same raw material standards and brewing processes as those of the American Anheuser-Busch Company (referred to as A-B Company), ensuring that Budweiser beer reaches global Uniform taste and quality. Whether in the United States or in China, Budweiser is proud to use only the best quality pure natural raw materials, strictly controlled by the process, through natural fermentation and low-temperature storage. Budweiser beer uses strictly selected materials and has high requirements. The entire process does not use any artificial ingredients, additives or preservatives. Budweiser beer regards brewing as an organic combination of traditional craftsmanship and modern technology. This strict requirement for quality and excellence has resulted in Budweiser beer's good reputation.
Budweiser Beer has become the most well-known foreign beer brand in China with the largest sales volume. Its sales network covers all major cities across the country and accounts for a considerable share of China’s high-end beer market, especially in high-end restaurants and foreign-related beer brands. Hotels, high-end dance halls, restaurants, etc. are almost all Budweiser. ...gt;gt;
Question 6: What is the production process of beer? The brewing process of beer
Malt, hops, water and yeast, this Four beer-making ingredients create world-class brews. In countries such as Belgium, England, Germany and France, this simple recipe has been around for centuries and is still used today.
Even if some manufacturers have made improvements in technology, preservatives and additives, it is only to make brewing cheaper and faster.
Beer is a varied compound. Although it only has four simple ingredients, it can be made into ever-changing combinations and will encounter different problems during the brewing process. Beer brewers rely on their With a deep understanding of various ingredients and their interaction with each other, and careful design of recipes, if you want to identify the final brewing result, you can only rely purely on the knowledge and experience of the "beer master".
In the beer brewing process, the malted barley is first crushed in a drum mill, mixed with hot water, and rotated into a wort barrel (this is a copper or wooden barrel placed in the brewing workshop large container made of stainless steel or stainless steel). The wort is like oatmeal, golden brown and a little sweet. The method of stewing wort was developed by German brewers for their malt type. They first pump the wort into a tank, boil it to promote protein decomposition, and then pump it back into the wort barrel, slowly brewing it over a few hours. rising temperature. This method was originally used in the brewing of German white beers (Weiss ***iers) and German Bucks dark beers (Backs), in order to brew a thick malt-style beer.
Nowadays, many breweries have made some adjustments based on the traditional method. The wort heating process is only carried out in one container. The difference is that the temperature control steps are much more precise. After the wort is prepared, the sweet wort is filtered and flows into the brewing tank. The wort sediment is usually sprayed with hot water to take away the remaining wort.
In the brewing tank, the wort is boiled again and hops added, usually for one and a half to three hours. Then, the hop precipitation is filtered out, and the precipitated protein is separated by centrifugation. After cooling to the fermentation temperature, the wort is transported to the primary fermenter, where a certain amount of fresh yeast is added. In most cases, the fermentation process lasts from five to ten days, and then the "clear" beer is poured into post-aging tanks, where it needs further purification and aging for one to two weeks. Lagers usually undergo a longer fermentation period; two weeks of primary fermentation, two weeks of secondary fermentation, and one to six months of post-maturation. Before the mature beer leaves the brewery, it is filtered and canned, with carbon dioxide added, and finally becomes the beer we see