What is a living beer

What is a living beer, and why kill him? What is beer?

Often, our local beer company advertise its products under the slogan: "In contrast to the foreign, our beer - live!" In fact, all the current Brewers to actively intervene in the process of creating a natural beer. The brewing industry is widely used

Various technological and nutritional supplements that are designed to speed up the production process, increasing the shelf life of products, improve the taste and other consumer properties.

Modern technologies of industrial beer making include three main stages.

The first stage - the preparation of malt. For this purpose, a special variety of barley or other cereals. They are cleaned, sorted, disinfected and placed in a moist environment where grains germinate and they accumulate starch, enzymes, vitamins and other substances. Then sprouted grains are dried, cleaned of germs and leave to rest in bed for a month. Thus, the raw material for the production of beer is barley malt - a product of the germination of barley. Barley washed and left to grain sprouted. Germinated barley, dried and crushed.

The second stage - the preparation of the wort. Crushed grain malt flooded with water. In this mass, called wort, at a certain temperature in the process of digestion of starch into simple sugars. Particularly intense it occurs after the addition of hops and provarivaniya weight, which is called wort.

An important indicator of the quality of the malt is saccharified ability. It is expressed in minutes, the time it takes to complete saccharification the mash at 70 ° C after the date of this temperature. Thus under saccharification, apparently refers to the ability of enzymes to cleave barley crushed grains contained in the same grains of starch.

The duration of saccharification must not exceed 25 minutes. If the duration of saccharification of malt much more, it is determined another indicator of its quality - amylolytic activity. It is characterized by the number of grams of maltose formed from soluble starch by the action of malt 100g for 30 min at 20 ° C and pH 4, 3. This figure probably not accidental.

It was probably at this stage are added to the mash imported at great expense maltose syrup, maltose after all of the subsequently formed during fermentation ethanol and other alcohols. In step mashing may also be added to the enzymes that contribute to the breakdown of starch and of complex sugars to simple sugars.

Obviously, if no sugars or enzymes are not added, then most likely first formed wort with minimal content of maltose and then most natural beer with a minimum content of alcohol. If added, and enzymes, and glucose syrup, the maltose formed much and the final product contains more alcohol. The biological effect of the enzymes contained in the wort does not have as denatured by boiling wort.

Proteins were enzymatically converted to peptides and amino acids. Saccharified mash is filtered and divided into two parts: a liquid - wort and insoluble - pellet. The wort is boiled with hops; and wherein the bitter hop flavoring soluble in wort. During boiling the wort with hops of the amino acid reacts with the sugars and form melanoidins.

In the third step the wort is filtered, cooled and introduced into a special beer yeast. After a short period of rapid fermentation beer dobrazhivayut mass at a low temperature for several weeks or months.

This fermentation microbes are eating most valuable substances (amino acids, simple sugars, vitamins), using them for their growth and reproduction. Unable to power off when the wort, the microbes have to use it as a latrine, highlighting waste their livelihoods: ethyl alcohol and carbon dioxide.

Wort ferments eight days, after this period it is poured into sealed tanks in which it dobrazhivaet at 1-4 degrees for at least three weeks. High-quality beverages such as "Porter", aged up to 90 days.

That is, after fermentation, and it turns out so-called "live" beer. "Live" beer, because it is full of brewer's yeast (microorganisms), beneficial micro-and macro-elements, it is very high content of vitamin PP.

But such a valuable drink "living" beer should be implemented within a maximum of three days, and then when stored in a cool place - the temperature should not exceed 4 degrees. Otherwise, the beer turns into poison. Because in breweries it carefully filtered, killing biologically active components. That is, it has "inanimate", but it can be said without preservative.

After that, the beer can be stored in a cool place maximum month, depending on the variety. But if the shelf life of a few months, but still can be stored in any temperature conditions will not deteriorate, it is clear ... without preservatives has not done.

For the preservation of the drink and to increase its shelf life it adds different substances, which suppress the growth of yeasts, foreign microorganisms and inhibit enzyme activity. Without such additives cloudy beer quickly loses flavor, and some minor components precipitated. Previously we used formalin as a preservative.

"Live beer