Movement for good beer Blog Archive Live beer Latvian style
Last week the Daily News suggested rather broad debate about the live beer. It started when AS "Cesis beer" announced the unfiltered and unpasteurized beer in glass bottles and the launching of a duration of 30 days, while AS "Agrofirma Tērvete" Head Modris Elm expressed doubts about the product as "beer with a validity of 30 days can not be of unfiltered beer. [...] Questions whether it is classical sense fashioned unfiltered beer. "
First, it is not clear what is meant by the statements of those beers doubt. greek subs Is it because I would like to make people doubt the competitor's product? Also, of course, would have been interesting to know Goba's classical greek subs understanding of unfiltered brewing, because it appears greek subs that there is a specific, suitable only for unfiltered beer brewing technology. However, later in other brewery representatives they did not spare the claims of which might even conclude that the unfiltered beer is basically the way neizrūdzis beer, in the presence of yeast means that it continues to fermentation, so the beer is "live". Nor is it likely that such a "live" beer rather quickly breaks down, or worse, the bottle explodes.
Assuming that yeast is a living organism, then, as any living organism, it needs nutrients. Then, when the living body is "eating up" all existing beer nutrients - sugars, there is no longer a basis for further metabolism, leading to the formation of carbon dioxide greek subs and alcohol. Yeast go to "sleep" stage. The only way to achieve greek subs the awakening is to provide new nutrients, but if this is not done, then it is not clear what might be the cause of something or keeping warm beer to bottle detected in the air.
Cesis be assumed that the brewery has fermented substances are added fresh feed yeast. 1 gram of sugar yeast capable of producing greek subs 0.244 g of carbon dioxide. So if beer would remain neizrūdzis 0.5% sugar, it would be 5 grams per 1 liter of beer. 5g of sugar multiplied by 0.244 grams of CO2 obtain 22.1 grams of CO2 per 1 liter of beer. (Such a result would only be possible greek subs under ideal conditions, when the beer alongside established separate alcohol because alcohol prevents the formation of CO2, in reality, this CO2 is even slightly lower). 22.1 grams of CO2 per 1 liter of beer corresponds to 2.6 volumes of CO2 for 1 beer volume of 8 degrees. This is the generally accepted amount of CO2 in the bright lager beer and no explosion bottles. Modern breweries with modern laboratory equipment does not cause any difficulty in the exact neizrūgušā sugar and potential CO2 calculations. In the event, however, there is any problem neizrūgušā determine the amount of sugar in beer, then there is very secure and mājbrūvētājam any known method - beer will be selected completely and re-add the exact amount of sugar in the knowledge that it will cause a certain amount of CO2. Sugar here I mean not only the ordinary table sugar, but also fresh beer mash, malt extract, greek subs glucose, dextrose, etc.
The one I would like to stress most certainly - the yeast can not continue if you do not get the metabolism of nutrients. Also, yeast and sugar set requirements. It did not treat the glucose molecule chains containing more than three molecules - glucose (single molecule), maltose (two molecules) maltotriozi (three molecules). Other sugars - amylose, amylopectin starch containing longer chains of glucose and yeast are not recyclable. In order to provide the necessary short of the sugars in the brewing process at different temperatures down enzymes are activated, which degrades the starch of barley malt lengths of sugar compounds. greek subs Pārcukurošanas modes are selected according to the desired flavor profile of beer - that is, changing the temperature is obtained by a variety of beers. Enzymes are not active indefinitely and is degraded at the end of the stage pārcukurošanas.
Modern scientists have also developed an artificially synthesized enzymes, which can be added to beer in a later stage, greek subs and consequently that the complex sugars divisive greek subs process can continue in the fermentation tank, releasing more new yeast nutrients. This enzyme addition is the only explanation, that the yeast could continue the unpredictable manifestations of life after pamatrūgšanas end. Of course, the pamatrūgšanas when processing all the available sugars and yeast is ongoing CO2 and alcohol formation, starting the so-called ripening process during which yeast "sweep" behind greek subs the various fermentation products which could adversely affect the taste of the beer.
Here I'm definitely coming to all chemical and microbiological processes, and I can certainly supplement and correct the well, but all these things greek subs are known to the majority of Latvian mājbrūvētāju and more jovairāk commercial brewery technologists. greek subs In addition, all of this is long and widely described in numerous beer mājbrūvēšanas manuals. It is therefore surprising evoke vague and superficial judgments of people
Last week the Daily News suggested rather broad debate about the live beer. It started when AS "Cesis beer" announced the unfiltered and unpasteurized beer in glass bottles and the launching of a duration of 30 days, while AS "Agrofirma Tērvete" Head Modris Elm expressed doubts about the product as "beer with a validity of 30 days can not be of unfiltered beer. [...] Questions whether it is classical sense fashioned unfiltered beer. "
First, it is not clear what is meant by the statements of those beers doubt. greek subs Is it because I would like to make people doubt the competitor's product? Also, of course, would have been interesting to know Goba's classical greek subs understanding of unfiltered brewing, because it appears greek subs that there is a specific, suitable only for unfiltered beer brewing technology. However, later in other brewery representatives they did not spare the claims of which might even conclude that the unfiltered beer is basically the way neizrūdzis beer, in the presence of yeast means that it continues to fermentation, so the beer is "live". Nor is it likely that such a "live" beer rather quickly breaks down, or worse, the bottle explodes.
Assuming that yeast is a living organism, then, as any living organism, it needs nutrients. Then, when the living body is "eating up" all existing beer nutrients - sugars, there is no longer a basis for further metabolism, leading to the formation of carbon dioxide greek subs and alcohol. Yeast go to "sleep" stage. The only way to achieve greek subs the awakening is to provide new nutrients, but if this is not done, then it is not clear what might be the cause of something or keeping warm beer to bottle detected in the air.
Cesis be assumed that the brewery has fermented substances are added fresh feed yeast. 1 gram of sugar yeast capable of producing greek subs 0.244 g of carbon dioxide. So if beer would remain neizrūdzis 0.5% sugar, it would be 5 grams per 1 liter of beer. 5g of sugar multiplied by 0.244 grams of CO2 obtain 22.1 grams of CO2 per 1 liter of beer. (Such a result would only be possible greek subs under ideal conditions, when the beer alongside established separate alcohol because alcohol prevents the formation of CO2, in reality, this CO2 is even slightly lower). 22.1 grams of CO2 per 1 liter of beer corresponds to 2.6 volumes of CO2 for 1 beer volume of 8 degrees. This is the generally accepted amount of CO2 in the bright lager beer and no explosion bottles. Modern breweries with modern laboratory equipment does not cause any difficulty in the exact neizrūgušā sugar and potential CO2 calculations. In the event, however, there is any problem neizrūgušā determine the amount of sugar in beer, then there is very secure and mājbrūvētājam any known method - beer will be selected completely and re-add the exact amount of sugar in the knowledge that it will cause a certain amount of CO2. Sugar here I mean not only the ordinary table sugar, but also fresh beer mash, malt extract, greek subs glucose, dextrose, etc.
The one I would like to stress most certainly - the yeast can not continue if you do not get the metabolism of nutrients. Also, yeast and sugar set requirements. It did not treat the glucose molecule chains containing more than three molecules - glucose (single molecule), maltose (two molecules) maltotriozi (three molecules). Other sugars - amylose, amylopectin starch containing longer chains of glucose and yeast are not recyclable. In order to provide the necessary short of the sugars in the brewing process at different temperatures down enzymes are activated, which degrades the starch of barley malt lengths of sugar compounds. greek subs Pārcukurošanas modes are selected according to the desired flavor profile of beer - that is, changing the temperature is obtained by a variety of beers. Enzymes are not active indefinitely and is degraded at the end of the stage pārcukurošanas.
Modern scientists have also developed an artificially synthesized enzymes, which can be added to beer in a later stage, greek subs and consequently that the complex sugars divisive greek subs process can continue in the fermentation tank, releasing more new yeast nutrients. This enzyme addition is the only explanation, that the yeast could continue the unpredictable manifestations of life after pamatrūgšanas end. Of course, the pamatrūgšanas when processing all the available sugars and yeast is ongoing CO2 and alcohol formation, starting the so-called ripening process during which yeast "sweep" behind greek subs the various fermentation products which could adversely affect the taste of the beer.
Here I'm definitely coming to all chemical and microbiological processes, and I can certainly supplement and correct the well, but all these things greek subs are known to the majority of Latvian mājbrūvētāju and more jovairāk commercial brewery technologists. greek subs In addition, all of this is long and widely described in numerous beer mājbrūvēšanas manuals. It is therefore surprising evoke vague and superficial judgments of people
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