De Torre bittere bieren zoete bieren trappist-en abdijbieren sterke blonde bieren zoetzure bieren wetenschappelijke achtergrond
geuze en fruitbieren bittere bieren zoete bieren trappisten-en abdijbieren sterke blonde bieren zoetzure bieren wetenschappelijke achtergrond

 

   wetenschappelijke achtergronden over bier en bierbrouwen

Advanced Hop products -Tetra Iso-Extracts - LightStruck flavour (LSF) - Isohumulones (october 2004) - Beerfoam (december 2004) - Lambic and the uniqueness of brewing in the Zennevallei (Senne-valley) ? (jan 2005) Fermentation (yeasts & bacteriae - lactobacillus,klebsiella, brettanomyces spp)

Types of Beer - with regards to Christine L Case Skyline College, CA

Type

Yeast

Method of Preparation

Function of Yeast

Lager

Saccharomyces cerevisiae (Bottom strain)

Fermented barley releases starches and amylase enzymes (malting). Enzymes in malt hydrolyze starch to fermentable sugars (mashing). Liquid (wort) is sterilized. Hops added for flavor. Yeast added; incubated at 3-10°C. (Steam beer is incubated at 10-21°C.) Wort is added to beer for secondary fermentation.

Converts sugar into alcohol and CO2; can produce >6% alcohol. Yeast grows on the bottom of fermentation vessel.

Ale

S. cerevisiae (Top strain)

As in lager; incubated at 10-21°C. Sugar added to the beer for secondary fermentation.

Converts sugar into alcohol and CO2; produces <4% alcohol. Yeast grows at the top of fermentation vessel.

Lambic

Not inoculated; wild yeast include Kloeckera apiculata, Brettanomyces lambicus, S. cerevisiae

As in lager using _30% wheat mixed with barley malt. Incubated at 10-12°C.

Convert sugar into alcohol, CO2, organic acids, and esters; produces <4% alcohol.

Sake

S. cerevisiae

Aspergillus oryzae converts start in steamed rice into sugar; yeast added; incubated at 20°C.

Converts sugar into alcohol; 14-16% alcohol.