Danya Loyola
Beer Explained: How to Drink It, Describe It & More with the Beer Chick ...
You most see it...Enjoy!
Basic:
* Barley:
The cevada is an annual plant of the family of grasses, occurs in all types of weather and cresc quickly. There barley are sown in winter, but is most often done in spring, in March or even April if it is a cold region, to prevent late frosts.
The more grain brewing is undoubtedly barley. It's the cereal that all relate to the cerveja immediately. If however, the barley is the only possibility: wheat, rice and corn were sometimes find me a greater or lesser extent in the extrathoracic dry beer.
* Malte
Although the word usually refers to malt barley articialmente germinated and then dried and roasted, it is possible tambem malted grains, with the time of brewing, remember that, for exempla, wheat malt, barley used as in the preparation of coffee substitutes.
* Water
Water is one of the few important and essential ingredients in the production of beer. So much so, that since the old first sought a place where there were water fountains or springs of pure and then install the breweries in the surrounding area.
* Hops
Hops (Humulus lupulus) is a relatively modern ingredient in the manufacture of beer in ancient times were added other flavorings. But today it's hard to imagine a beer without the bitter taste and peculiar aroma gives this plant.
* Yeasts
The yeast is the last of our basic ingredients are ovoid unicellular fungi that can break down enzymes producem various organic bodies, especially sugars, in simpler ones.
The main yeast Saccharomyces cerevisiae found in which type are usually high and low commonly used in the manufacture of beer. If however, there is a tendency to distinguish, according to the type of fermentation, so often dominate com Carlbergensis Sacchoromyces fermenting yeasts.
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