1. Zymurgy Brewing Beer

2. What is Beer (and why aren’t we making it yet)? Yeast Fermentation of Malted Barley to which hops and water are added Malted Barley is germinated by soaking in water and then drying with hot air Malted barley develops enzymes that convert starches to sugars (glucose and maltose) Sugars can then be fermented with yeast to make ethanol For maltose (malt): C 12 H 22 O 11 + H 2 O → 4CH 3 CH 2 OH + 4CO 2 For dextrose: C 6 H 12 O 6 → 2CH 3 CH 2 OH + 2CO 2

3. Brewing (hurry up …) 5 stages 1. Mashing – The infusion of malt, water, and crushed cereal grains at a temperature that encourages conversion of the starch  sugars 2. Boiling – Concentrates the wort and potentially kills off harmful bacteria 3. Fermentation – The addition of a yeast and hops to the wort – resulting in the formation of ethanol and carbon dioxide (by-product) 4. Aging – 2-24 weeks proteins (dead yeast cells) settle out of the beer and/or are digested by enzymatic action 5. Filtration/Pasteurization – Dead yeast cells etc are filtered out to help with the clarity of the beer, filters can be cellulose or diatomaceous earth), beers may be pasteurized if you drink beer in the US (haha)

4. Types of Brewed Beverages (ahem …) Lagers Wheat beers Bitters/Porters Bocks Stouts India Pale Ale Malt Liquors/ Belgian Beers Sake Kvass (Russian barley/rye/malt and fruits) Cider (apples or pears)

5. Beer Consumption (something you do, not talk about ….) CountryL/person Australia132 Germany100 Austria100 Ireland100 Canada90 Czech Republic90 Estonia91 Lithuania86 Poland84 Venezuela83 Finland83 Slovenia83 United States78 Belgium78 Croatia78 Romania77 Panama75 Netherlands74 United Kingdom74

6. Destructions Boil water then turn off bunsen add 15-30 g malt 500 mL deionized water in 600 mL beaker Sterilize fermentor/lock Simmer 10-15 mins CAREFUL Add 15 – 30 g Dextrose And reheat carefully Pipette 5 mL wort into a weighed small beaker get density Add 0.1 – 0.2 g hops And simmer for 15 mins (top up volume with H 2 O when necessary) Warm up the fermentor (prevent thermal shock) Cool wort in ice bath At 30 o C add pinch yeast Wait 2 weeks