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Ginger Beer And Other Fermented Drinks

2253 words - 9 pages

Ginger Beer And Other Fermented Drinks Fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol. Fermentation can refer to the use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in certain foods. Fermentation occurs naturally in many different foods given the right conditions, and humans have intentionally made use of it for many thousands of years.There are many hundreds of recipes for fermented drinks, such as beer, ale, cider, wine and lager. Most fermented drinks are alcoholic because the main way to ferment drinks is to put yeast with sugar so it gives off alcohol and Co2. The Co2 the yeast gives off is what makes the drink fizzy. Gases are not very soluble in liquids; the only way to make them dissolve together is to add high pressure.I will be talking about four different types of fermented drinks beer, ginger beer and cider but will be mainly focusing on ginger beer because I am making it for my project.Beer:Beer is the world's oldest and most popular alcoholic beverage. Some of the earliest known writings refer to the production and distribution of beer. It is produced by the fermentation of sugars derived from starch-based material the most common being malted barley; however, wheat, corn, and rice are also widely used, usually in conjunction with barley.There are many different types of beer such as ale, lager, bitter but all are made using the same fermenting process (yeast + sugar = alcohol + Co2)History:The Chinese brewed beer called 'Kui' around 5,000 years ago. In Mesopotamia, a 4,000 year-old clay tablet indicates that brewing was a highly respected profession - and the master brewers were women.Today, "ale" and "beer" are used as interchangeable terms. However, ale, which consisted of malt (usually made from barley although other grains were used), water and yeast, was replaced at the start of the 15th century by beer. Introduced from Flanders, beer was bittered with hops and kept better than English ale because of the preservative quality of the hops.How It Is Made:1. WaterPure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.2. MaltBarley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.In...

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