What are the raw materials for beer brewing?

Beer ingredients are mainly unsprouted rice, other cereals, starch or sucrose, etc. The raw materials of beer mainly include water, malt (barley malt, wheat malt), hops and yeast. The alcohol of beer is produced by malt fermentation.

Beer ingredients. Water accounts for about 90% of beer, and the quality of brewing water directly affects the quality and flavor of beer.

Beer brewing water refers to the water used for brewing and washing wheat troughs, and the water used for beer brewing is called "the blood of beer".

Malt is the "skeleton of beer", and the composition and quality of malt directly affect the flavor and quality of beer.

The main raw materials for brewing beer are: barley, hops, brewer's yeast and starch auxiliary raw materials (such as rice, corn, potato flour, etc.). As the raw material of beer, barley is taken from the sugars and proteins contained in it on the one hand, and more importantly, barley contains rich saccharification enzymes after teething as saccharifying agents in beer production.

The function of hops is to give beer its aroma and refreshing bitterness; Improve the durability and stability of beer bubbles; When azeotropic with wort, it can promote protein coagulation, which is conducive to clarification and increases the preservative ability of wort and beer. Hops is a genus of Moraceae, a perennial vine-climbing herb. There are many names, such as hops, hops, and hubs.

It is male and female, and is used for beer brewers as mature female flowers. Brewer's yeast is also selective. The purpose of using starch auxiliary ingredients is to increase the wort concentration and reduce the protein content in order to improve the consistency of beer quality.

It's easy to gain weight when you drink beer.

The raw materials of beer include water, barley malt, wheat malt, rice starch, etcHopsYeast.

Beer raw materials, i.e. the raw materials used to brew beer. It mainly includes barley malt, wheat malt, rice starch, hop yeast, etc. At present, it is produced in Xinjiang, Gansu, Inner Mongolia and Jiangsu, and imported mainly from Australia, with a small amount of Canada and France (Jinan Shuangmai**).

Raw material introduction:

1. Water accounts for about 90% of the beer, the brewing water is bad, which directly affects the quality and flavor of beer, beer brewing water refers to the saccharification water and the washing wheat trough water, these two parts of the water directly participate in the process reaction, it is the main component of beer, in the wort preparation and fermentation process, many physical changes, enzyme reaction type blindness, biochemistry.

and biological changes are directly related to water quality.

Therefore, brewing water is one of the important factors that determine the quality of beer. Therefore, the choice of water is very important to work on. Qingdao, China, the Czech Republic.

The quality of the beer produced by Pilsen and Bolden in the United Kingdom is inseparable from the quality of the water used, so it is reasonable to say that "water is the blood of beer".

2. Malted barley malt.

It is the main raw material for brewing beer, and the composition and quality of malt directly affect the flavor and quality of beer, so malt is called "the skeleton of beer". Nowadays, the variety of beers is becoming more and more diverse, and many products are known for their unique foam and color.

Aroma, taste and fullness occupy a special place in the market. This means that to produce different beers, some special malts should be added to highlight the typical characteristics of the product, which are called specialty malts.

3. The scientific name of hops is hops, also known as hops. The important role of adding hops: to give the beer a refreshing bitterness and pleasant aroma; Increase the soaking capacity of beer; increase the preservative capacity of wort and beer; The hops are boiled together with the wort, which promotes protein coagulation, facilitates the clarification of the wort and contributes to the abiotic stability of the beer.

4. Brewer's yeast is a microorganism used for beer fermentation. The different types and qualities of yeast will affect the fermentation of yeast and the quality of the finished beer. Yeast is rich in nutrients, with a protein content of up to 50%, yeast polysaccharides up to 25%-30%, and rich in vitamins and minerals.

Brewer's yeast not only contains rich nutrients and improves the body's immunity, but also has the effect of increasing flavor, freshness and seasoning.

1. Beer is an alcoholic beverage made of wheat malt and barley malt as the main raw materials, with hops, liquid gelatinization and saccharification, and then fermentation and brewing leakage through liquid sails. Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes.

2. Low-molecular sugars and amino acids are easy to digest and absorb, and produce a lot of heat energy in the body, so beer is often called "liquid bread".