On food and cooking the science and lore of the kitchen ( PDFDrive ) 1403

acids The result is a sweet, brown liquid called the wort Boiling: hops are added to the wort, and the two are boiled together This treatment extracts the hop resins that flavor the beer, inactivates the enzymes, kills any microbes present, deepens the color of the wort, and concentrates it Fermentation: yeasts are added to the cooled wort and allowed to consume sugars and produce alcohol until the desired levels of each are reached Conditioning: the new beer is held for some time to purge it of off-flavors, clear it of yeasts and other materials that give it a cloudy appearance, and develop carbonation Here are some details of each stage The hop vine, Humulus lupulus, and its female flower structure, the cone, with a close-up of one of the cone’s clustered leaves, or bracts Brewing Beer Mashing In the stage known as mashing, the coarsely ground malt is soaked in water at between 130 and 160ºF/54–70ºC for a couple of hours Typical proportions are around eight parts water per one part malt Mashing is .. .The hop vine, Humulus lupulus, and its female flower structure, the cone, with a close-up of one of the cone’s clustered leaves, or bracts Brewing Beer Mashing In the stage known as mashing, the. .. Mashing In the stage known as mashing, the coarsely ground malt is soaked in water at between 130 and 160ºF/54–70ºC for a couple of hours Typical proportions are around eight parts water per one part malt Mashing is