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An Overview Of Beer Ingredients

By Patrick Carpen

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Published: 04Apr2009
Word count: 438
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Beer, considered the world's oldest and most widely consumed alcoholic beverage, and the third most popular drink overall after water and tea, is composed essentially of water, malted barley, hops and yeast. Flavoring, sugar and some other minor ingredients are also included.

The starch source in beer provides the fermentable material and is a key determinant of the strength and flavor of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Nearly all beer includes barley malt as the majority of the starch. There are many advantages in using barley in making beer. Barley has a fibrous husk which facilitates the brewing process. It is also a rich source of amylase, a digestive enzyme, which facilitates the conversion of starch into sugars.

The water content in beer is more than ninety percent, and consequently, plays a major role in determining the caliber of the final product. Unlike in everyday living, when it comes to the brewing of beer, "water" is not just "water". Where the brewing of beer is concerned, there are many intricacies associated with the kind of water, its sources, and what it contains. Water from natural sources contain elements such as Calcium and Magnesium, which aid many of the biochemical processes taking place during brewing.

It is said that "hops are to beer what lemon is to lemonade". Hops mainly contribute bitterness, aroma, and flavor to beer. Beer hops also have anti-bacterial properties, which help ward off spoilage and give beer a longer shelf life. The hops plants are very prolific and can be grown in many parts of the world.

Yeast is a microorganism that's responsible for fermentation. Specific strains of yeast are chosen
depending on the type of beer produced. The two main strains are ale yeast and lager yeast, with other variations available as well. Yeast helps to metabolize the sugars that are extracted from the grains, and produces alcohol and carbon dioxide as a result. Before the functions of yeast were understood, all fermentations were done using wild or airborne yeasts.

A lot of brewers prefer to add one or more "clarifying agents" to beer that aren't required to be published as ingredients. Examples include isinglass finings, which are obtained from swim
bladders of fish and Irish moss, which is a type of red alga. Since these ingredients can be obtained from animals, those who are concerned with either the use or consumption of animal products should obtain detailed information from the brewer.

Patrick Carpen, the author of this article, is the writer, designer and owner of the website: http://www.platinumrecipescollection.com . The Platinum Recipes Collection helps you find the perfect recipe for every occasion.

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