Beer: positive aspects
There is no beer in the world that could be made without malt, hops, yeast and water. Where the last two components come from is probably clear to everyone. They are very important, because the quality of the water on which the beer will be brewed depends on what its taste will be. Malt does not exist in its pure form in nature; it is obtained from cereal crops, such as rye, barley, wheat.
Natural malt is useful because it is rich in protein and natural minerals. Hops are needed in beer to give the beer a unique taste. The role of yeast is to enrich the beer with protein, enzymes and carbon dioxide as much as possible. Yeast is also needed in beer to create the fermentation effect. This yeast is different from baker's yeast and has completely different general properties.
To «ferment» yeast bread dough, it is placed in a warm place, with brewer’s yeast the situation is different, they like to ferment at a low temperature. The best fermentation temperature for brewer’s yeast is plus 6 degrees Celsius. In this regard, before adding yeast to the wort, it should be cooled to a temperature acceptable to the yeast, and cleaned of flour residues that remain after the malt is boiled. During this process, alcohol and carbon dioxide are formed. After fermentation, a by-product is obtained, which is usually called «green beer». This drink is cooled, passed through a special device that can clean it of yeast, then the beer is sent to the next stage of its difficult life – maturation.
Maturation in beer is again not without the help of yeast, here the yeast ferments, which were not removed before pumping the beer into a special lager. Maturation also requires low temperatures. The acceptable temperature for this procedure is plus two degrees Celsius. At this temperature, carbon dioxide is released and dissolves in the beer. A little more - and you will get a real drink for men!
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