1. 2015/10/8nslab lab fun time1 Cheers! Presented by Jeffrey

2. 2015/10/8nslab lab fun time2 Categories of Alcoholic Beverages Beer Wine Spirits Hard Liquor

3. 2015/10/8nslab lab fun time3 Beer Produced through the fermentation of starchy material fermentation starchy material Not distilled after fermentationdistilled

4. 2015/10/8nslab lab fun time4 Ingredients of Beer Water Malt Hops Yeast Clarifying Agent

5. 2015/10/8nslab lab fun time5 Water Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer Hard water is more suited to dark styles such as stouts or porters Hard water Very soft water is more suited for brewing light-colored beers, such as pilsners

6. 2015/10/8nslab lab fun time6 Malt Among malts, barley malt is the most widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars. However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used Wheat, rice, oats, and rye, and less frequently, maize and sorghum.

7. 2015/10/8nslab lab fun time7 Malt Malt is formed from grain by soaking it in water, allowing it to start to germinate then drying the germinated grain in a kiln

8. 2015/10/8nslab lab fun time8 Malt Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars

9. 2015/10/8nslab lab fun time9 Malt Different roasting times and temperatures are used to produce different colors of malt from the same grain Darker malts will produce darker beers. In most cases, two or more types of malt are combined when making modern beers

10. 2015/10/8nslab lab fun time10 Hops Hops have been used as a bittering agent in beer Used since the seventeenth century

11. 2015/10/8nslab lab fun time11 Favorable Characteristics of Hops Contribute a bitterness that balances the sweetness of the malt, Contribute aromas which range from flowery to citrus to herbal, Have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and Aid in "head retention", the length of time that foamy head created by the beer's carbonation agent will last.

12. 2015/10/8nslab lab fun time12 Yeast Yeast is a fungus that is responsible for fermentation A specific yeast is chosen depending on which type of beer is being produced Two main strains being ale yeast (Saccharomyces cerevisiae) lager yeast (Saccharomyces uvarum) Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result.

13. 2015/10/8nslab lab fun time13 Yeast Wild yeast Most modern fermentations are conducted using pure yeast cultures. On average, beers' alcohol content is between 4% and 6% alcohol by volumealcohol by volume can be as low as 2% as high as 14% under ordinary circumstances several brewers claim to make beers that are upwards of 20%.

14. 2015/10/8nslab lab fun time14 Clarifying agent Some brewers add one or more clarifying agents to beer that are not required to be published as ingredients. Common examples of these include Isinglass finings, obtained from swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; Gelatin.

15. 2015/10/8nslab lab fun time15 Clarifying agent Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer.

16. 2015/10/8nslab lab fun time16 Brewing process Mashing Sparging Boiling Fermentation Packaging

17. 2015/10/8nslab lab fun time17 Mashing The malted grains are ground and soaked in warm water in order to create a malt extract. The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars.

18. 2015/10/8nslab lab fun time18 Sparging Water is filtered through the mash to dissolve the sugars. The darker, sugar-heavy liquid is called the wort.

19. 2015/10/8nslab lab fun time19 Boiling The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any bacteria. The hops (whole or pelleted) are added, or a hop extract is used.

20. 2015/10/8nslab lab fun time20 Fermentation The yeast is added and the beer is left to ferment. After primary fermentation, the beer may be allowed a second fermentation, which allows further settling of yeast Some brewers may skip the secondary fermentation and simply filter off the yeast.

21. 2015/10/8nslab lab fun time21 Packaging At this point, the beer contains alcohol, but not much carbon dioxide. The brewer has a few options to increase carbon dioxide levels.

22. 2015/10/8nslab lab fun time22 Packaging The most common approach by large-scale brewers is force carbonation, via the direct addition of CO 2 gas to the keg or bottle. Smaller-scale or more classicly-minded brewers will add extra ("priming") sugar or a small amount of newly fermenting wort to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning".

23. 2015/10/8nslab lab fun time23 Kirin Ichiban

24. 2015/10/8nslab lab fun time24 Raw Beer

25. 2015/10/8nslab lab fun time25 Wine Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. The word comes from the Latin vinum - referring to both "wine" and the "vine".

26. 2015/10/8nslab lab fun time26 Wine Wine-like beverages can also be made from other fruits or from flowers or grains, even honey. In this sense the word wine is used with a qualifier, for example, elderberry wine The word wine by itself always means grape wine. This terminology is often defined by law.

27. 2015/10/8nslab lab fun time27 Types of Wine Red wine White wine Sparkling wine champagne

28. 2015/10/8nslab lab fun time28 Spirits (Hard Liquor) A preparation for consumption containing ethyl alcohol purified by distillation from a fermented substance such as wine, malt, or grain. The term is usually restricted to alcoholic beverages.

29. 2015/10/8nslab lab fun time29 Examples of Spirits Whiskey Brandy Vodka

30. 2015/10/8nslab lab fun time30 To Be Continued …

31. 2015/10/8nslab lab fun time31 Fermentation Energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation

32. 2015/10/8nslab lab fun time32 Starch A complex carbohydrate which is insoluble in water Starch (in particular cornstarch) is used in cooking for thickening sauces

33. 2015/10/8nslab lab fun time33 Distillation A means of separating liquids through differences in their vapor pressures.

34. 2015/10/8nslab lab fun time34 Hard water Water that has a high mineral content

35. 2015/10/8nslab lab fun time35 Alcohol by Volume beer: 3-6% alcopop: 4-5% cider: 5-7% barley wine: 10% wine: 12.5% port wine: 20% single malt whisky: 40% liqueur: 15-55% liquor (aka spirits): Typically 40% and up, but recently introduced (U.S.) 'light' liquors are only 20% premium single malt whisky: 60% neutral grain spirit: 95%