froth the science of beer 2009 - deny

[...]... 15% of German beer is produced using topfermenting yeast Wheat beer also was verboten under the Reinheitsgebot law 13 The eighteenth century alone saw the War of the Spanish Succession, the War of the Austrian Succession, the Seven Years’ War (the North American part of which is the French and Indian War), the American Revolution, and the French Revolution 22 THE EVOLUTION OF BEER 4 brewers reduced the. .. British Beer and Pub Association In the chapters to follow, I discuss the different types of beer originating in different parts of the world These various brewing traditions give rise to different strengths (alcohol by volume, or abv) of beer around the world Thus, in England the beer and ale has an average strength of 4.4% abv, whereas in the United States (and most of the rest of the world), the favored... roads, and the infrastructure of organized agriculture 12 THE EVOLUTION OF BEER Maybe this view is extreme, though I find it rather appealing, but it is certain that beer making is among the most ancient manufacturing arts known to man The brewing of beer, in one form or another, is as old as the baking of bread Indeed, one may be a by-product of the other Some historical sources guess that beer arose... bibere—to drink.3) The expanding Roman Empire introduced many benefits of civilized living to the northern barbarians, but beer was not one of them, for the simple reason that the northern barbarians already had a long tradition of brewing beer (so they can’t have been all that barbarous) The knowledge of brewing had spread from the Middle East to northern Europe along the river Danube, or across the Mediterranean... is added The yeast multiplies, feeding off certain sugars in the starch, and eventually turns these into alcohol; this is the fermentation process During fermentation, certain adjuncts may be added to influence the flavor and character of the beer Then the yeast dies, or goes into a kind of stasis, and settles on the bottom of the fermentation vessel The green (i.e., young) beer is drawn off the sediment... of temperature control and share my calculations describing various aspects of beer thermodynamics, mostly from the perspective of a homebrewer Bubbles are very important to the esthetics of beer They have been the subject of numerous scientific papers; research on this topic has 9 FROTH! even received an Ig Nobel Prize Bubbles arise during fermentation, as well as during the pouring of a glass of beer, ... wanted more of ( James and Thorpe, and the Beer History and German Beer Institute Web sites, listed in the bibliography, provide details about the origin of beer. ) However it happened, it happened about 10,000 years ago in the Middle East, and spread out from there to other parts of the world Different cereals were used in different parts of the globe In more recent times, hundreds of beers around the world... EVOLUTION OF BEER BEER WASHES UP ON EUROPEAN SHORES It is thought that beer spread from Egypt to classical Greece and from Greece to Rome We tend to think of the denizens of these two European civilizations of classical antiquity as wine drinkers, but in the early days they imbibed beer Indeed, when Caesar crossed the Rubicon he toasted his of cers with beer (Our word ‘ beer ’ comes from the Latin... of beer in context and to show you why the beer world is moving in the direction we see Ultimately you will find out why many beerophiles brew their own beer nowadays, and so this introductory chapter will naturally lead into the subject of how to brew beer at home, which interesting topic forms the substance of chapter 2 For you to appreciate the history of beer more fully, I need to recap briefly the. .. beer, and they continue to rise (and fall) after the beer is poured and the froth has formed a head All this and more in chapter 5 Chapter 6 looks at beer as a fluid, rather than as the Amber Nectar, the Elixir of Life, the golden (or brown, or black, or even pink or orange) liquid worshipped by beerophiles.4 The distribution and dispensing of beer presents problems that have shaped the way beer is made . Cataloging-in-Publication Data Denny, Mark, 1953– Froth! : the science of beer / Mark Denny. p. cm. Includes bibliographical references and index. ISBN-13: 97 8-0 -8 01 8-9 13 2-8 (hardcover : alk. paper) ISBN-10:. aware that the text should be stand-alone. Those of you who hap- pen to be interested in the math as well as the beer (and in my experi- ence most mathematicians, physicists, engineers, and science. percent of all the beer drunk is swilled by 10% of the beer drinkers. Consumption is not strongly correlated with income, but the type of beer consumed does vary with economic status. High- income