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Brewed Liquor

Brewing is defined as the making of the alcohol beverage and fuel through the process of fermentation. Brewed liquor includes most beers. The term brewing is also used to refer to the fermentation process for making wine and mead. Beer is prepared by brewing and fermentation process, where the key ingredient is the malted grain or else barley, wheat or rye. The beers contain ingredients like water, malted barley, wheat, yeast, starch, corn, rice and hops as natural preservative. Herbs and fruits are also added to the beers. Millet, sorghum and cassava roots are the rarely used ingredients. Many beers are brewed across the world and local traditions bring a varieties of this most popular alcoholic beverage. Germany, Belgium, the United Kingdom, Ireland, Poland, the Czech Republic, Denmark, The Netherlands and Austria are the traditional brewing areas. The famed

European styles have been incorporated into the indigenous brew traditions around the world as in America. Brewing is big business today involving several key multinational players
 

History of Beer
The consumption of beer dates back to the 6th millennium BC in Egypt and Mesopotamia. Early Sumerian texts refer to beer and the Slavic tribes of the early 5th century were also familiar with beers. Evidence of beer dates back to as early as 3500–3100 BC. Beer-like products were invented in most cultures. European monasteries were also involved in the production of beer. During the Industrial Revolution, beer production became a large scale industry and the domestic industry ceased to exist. It was with the invention of the hydrometers and thermometers which had permitted greater control over the processes

 

Types of Brewed Liquor
Several types of brewed beers exists which include ale, lager, lambic and other varieties. Ale is a brewed with top-fermenting yeast like the Saccharomyces cerevisiae. It is fermented at higher temperatures between 15 and 24 °C. The yeast produces esters and other secondary flavor, creating a fruity taste. Indian pale ale is a lighter variety, with high alcohol and hop content content. Real ale is brewed using traditional ingredients and left in casks to mature. It is supplied through a process of secondary fermentation where the beer ferments and produces its own natural carbon dioxide. Lager is another type of brewed liquor of Central European origin and is derived from the German word lagern meaning to store. The beers are stored in the cool cellars and caves where the beers continue to ferment and are cleared of sediments. Less production of esters and other byproducts creates a

cleaner and purer taste of tasting beer. Today, improved yeast varieties have resulted in the less cold storage period.

Lambic uses wild yeasts like Brettanomyces bruxellensis and Brettanomyces lambicus. It is highly sour in taste. Pale lager is the most popular version of beer today and it originated in the Czech republic and Malt is dried with coke to produce this type of beers.The modern beverage is light colored and carbonated with a high alcohol content of 5 %. Most popular brands are of this variety. Toddy and feni are two special brewed liquors from India. While toddy is produced from the sap of the palm trees, feni is produced from coconut or the juice of the cashew apple fruit.

 

Stages of Brewing
Beer is prepared through an intricate process of brewing and includes varied stages like mashing, sparging, boiling, fermentation, and packaging. Mashing is where the mixture of water and a starch source is treated and starches are converted to fermentable sugars. The mash is left at desired temperatures and the enzymes break down the dextrins into simple fermentable sugars. It is usually a one stage process. Sparging is a process where the fermentable wort is extracted from the mash. During the boiling stage, the wort is sterilized and the sugar concentration is increased. All the enzymes are destroyed at this stage and hops are added, creating a bitterness in taste. The fermentation process transforms beer to wort where it is left to ferment for a week. It is a two staged

process consisting of primary and secondary stages. The next stage is an optional stage of pasteurization where the beer heated kills any bacteria to preserve the long shelf life of the product. In the packaging stage, the beer is carbonated by a natural process of "natural carbonation"or by forcing carbon dioxide into the packs.
 
 

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