On food and cooking the science and lore of the kitchen ( PDFDrive ) 1413

horsey or stable-like (p 738) Ales develop a characteristic tartness and fruitiness from their diverse group of fermentation microbes Lagers have a more subdued aroma, part of whose foundation is cooked-corn-like DMS (dimethyl sulfide), which comes from a precursor in the lightly roasted malt and is produced while the wort is boiled and then cooled But there’s tremendous variation in the flavors of these basic beers Rich and somewhat sweet brews — porter, stout, barley wine — can even go well with desserts In addition to the many variations on the two themes of beer and ale, there are two kinds of beer that are worth special mention for their distinctiveness Beers Low in Calories, Alcohol, and Beer Flavor Nowadays there are versions of beer for people who like beer but don’t want to consume alcohol, or want to consume alcohol but reduce their intake of calories A standard 12 oz/360 ml container of American lager contains about 14 grams of alcohol and 11 grams of carbohydrate, for a total of about 140 calories Low-calorie “light” or “dry” beers have 100–110 calories, a savings produced by using a lower proportion of malt and adjuncts to water, and then adding enzymes that digest more of the carbohydrates into fermentable sugars The fermentation then produces a brew with only a slightly lower alcohol content, but about half the sugar chains — and very little body “Nonalcoholic beers” can be made by modifying the fermentation so that the yeasts produce little alcohol (very low temperatures, abundant oxygen), or by removing the alcohol from normally fermented beer using a molecular version ... but don’t want to consume alcohol, or want to consume alcohol but reduce their intake of calories A standard 12 oz/360 ml container of American lager contains about 14 grams of alcohol and 11... water, and then adding enzymes that digest more of the carbohydrates into fermentable sugars The fermentation then produces a brew with only a slightly lower alcohol content, but about half the sugar chains —... content, but about half the sugar chains — and very little body “Nonalcoholic beers” can be made by modifying the fermentation so that the yeasts produce little alcohol (very low temperatures, abundant oxygen), or by removing the