啤酒酿造工艺学（绪论）

啤酒酿造工艺学主要参考书啤酒工艺实用技术,WolfgangKunze著,湖北啤酒学校译,中国轻工业出版社,北京1998;食品发酵与酿造工艺学,何国庆主编,中国农业出版社,北京2001;第一章绪论啤酒和啤酒的起源啤酒的成分和质量标准酒精,%,m/m二氧化碳,%,m/m原麦汁浓度，%，m/m双乙酰，mg/L浊度，EBC苦味质，EBC色度，EBC菌落总数,<50cfu/mL大肠菌群,MPN<30/100mL黄曲霉毒素,<5ug/kg营养啤酒麦汁浓度2.5%-5.0%,酒精含量0.5%-1.8%佐餐啤酒麦汁浓度6.0%-9.0%,酒精含量1.5%-2.5%贮藏啤酒麦汁浓度10%-14%,酒精含量3.2%-4.2%高浓度啤酒麦汁浓度14%-22%,酒精含量3.5%-5.5%无醇啤酒酒精含量<0.5%啤酒的种类——麦芽汁浓度鲜啤酒不杀菌，不能长期保存熟啤酒巴氏灭菌，可长期保存纯生啤酒除菌过滤，可长期保存，风味鲜美干啤酒高发酵度，口味干爽，低热值冰啤酒低温处理，风味柔和，稳定性好啤酒的种类——生产方式淡色啤酒4.0-8.0EBC,5.0-10.0EBC深色啤酒>25EBC白（瓶）啤酒3.0-5.0EBC啤酒的种类——啤酒色泽上面发酵啤酒上面发酵酵母发酵下面发酵啤酒下面发酵酵母发酵啤酒的种类——酵母特性大麦啤酒常规啤酒，大麦芽（加辅料）小麦啤酒小麦芽用量>50%全麦芽啤酒全部用小麦芽，不加辅料

(BeerStylesoftheWorld)啤酒的种类——不同原料BeerStylesoftheWorldPilsner-TheWorldBeer>90%ofbeerintheworldis“Pilsner”(lager)style

Lightgoldencolor

Madefrompalemalt

OriginatedinCzechRepublicin1840.

RapidlyspreadtoGermanyandtherestoftheworldPilsner-TheWorldBeerPilsner:

AnylightgoldencoloredbeerproducedwithLageryeastPilsnerBeer-OriginsOriginatedinthetownofPilzenin1840Pilsnerbeerwastheresultoflocalingredients;-hops,maltandsoftbrewingwaterPilsnerbeeralsowasaresultofimprovingtechnologyinthemid-1800’s.“IndustrialRevolution”PilsnerBeer-TechnologyImprovementsinmaltingtechnologymadetheproductionofpale,light-coloredmaltspossible.PalemaltmadetheproductionofLight-colored(golden)beerspossiblePilsnerBeer-TechnologyUseofnewyeasts-LageryeaststrainsfromBavaria(Germany),settledtothebottomofthefermentationtankUseoftheseyeastsresultedina“clearer”beerPilsnerBeer-TechnologyIndustrialproductionofglass,mid1800’s.Glassesbecameaffordableforcommonworkingpeople.Peoplelikedtodrinkthebright,goldenpilsnerbeerfromglasses.PilsnerBeer–WorldBeerThepilsnerstyleofbeerspreadacrosstheworld(1850-1900):

-improvedtechnology(refrigeration) -improvedtransportation -immigrationfromEuropeOtherStylesofBeer?Priorto1850,mostbeerwas“cloudy”anddarkcolored.

Beerwasproducedandconsumedlocally.

Differentstylesofbeerindifferentcountriesandregions.OtherStylesofBeer?Countrieswithstronghistoryofbrewing:Germany,BelgiumandUnitedKingdom(England)Beerispartofthe“culture”Beerisconsidereda“food” -(liquidbread)OtherStylesofBeer?Typeofbeerwasinfluencedbylocalcrops:wheat,barley,hops,etc.Typeofbeerwasinfluencedbylocalmicroflora(yeasts)Purecultureyeastwasnotintroduceduntil1880.

Typeofbeerchangedwiththeseason.Brewerscouldnotmakebeerallyear.Summerweretoohotandtherewasnorefrigeration.Strongbeersmadeinspring.Highalcoholcontenthelpedpreservethemforlongertime.Specialbeersforholidaysorfestivals.

OtherStylesofBeer?ReligionhadaninfluenceonbeerinEurope

Beerwasoftenproducedbymonks.Whatdefines“beerstyle”?1.Color

dependsprimarilyonmaltcolor.lightgoldtoblack.palemaltprovidesfermentableextract.specialtymaltprovidescolorBlackmaltCrystalMaltPaleMaltWhatdefines“beerstyle”?2.Clarity

Clearorturbid 3.CO2

retention

lowtohighlevelsofdissolvedCO2

CO2ispartofflavorprofile–

“tingle”4.Foam.

Stablefoamuponpouringisusuallydesired(愿望).

Foamisfrommalt(proteins)andhops(iso-α-acids)5.Mouthfeel

bodyorpalatefullness,fullness

thefeelofthebeerinthemouth

associatedwithextractinbeer(RE)andalcoholWhatdefines“beerstyle”?6.FlavorMaltRoastedflavors(pyrazines,pyrroles,etc)Sweet(sugars)Bitterness(polyphenols)Vegetable(Dimethylsulfide)YeastFruity(esters)HigheralcoholsButter,grassy(aldehydes,ketones)EthanolDimethylsulfideFormalDefinitionof“BeerStyle”?LagerBeerorAleDefinitionbaseuponyeastusedAle:SacharomycescervevisaeLager:SacharomycesuvarumBeerLagerBeerAleAleUseofS.cervevisaeAlsocalled“top-fermentingyeast”asyeastrisestothetopofthefermenterattheendoftheprocess.Yeastremovedby“skimming”AleHigherfermentationtemperature(20oc)

More“yeast”flavors.Fruitinessfromesters,etc

Olderstyleofbrewingbeer.

AlesarecommonintheUnitedKingdomLagerUseofS.uvarumProcessdevelopedinGermany.Yeastwerefirst“cultured”byDanishscientistE.ChristianHansen1880Alsocalled“bottom-fermentingyeast”assettlestothebottomofthefermenterattheendoftheprocess.Lowerfermentationtemperature(10oC)LongeragingperiodLessyeastflavorsNewerbrewingprocess(1800’s)thanAle.MostbeersproducedintheworldarelagersTypesofAlesBritishAlesPaleAleAmbertocoppercolorfromcrystalmalthighbitternesshighhoparomaandflavormediumsweetnessYeast-estersYeast-diacetyl(butterflavor)StoutDarkcolorfromroastedbarleyorblackmalt

highbitterness-fromhopsandroastedgrain.

Canbedrytosweet.

Lactoseisaddedtosomestouts(milkstout)BelgianAlesLambicVeryoldbeerstyle.Useofbarleyandwheatmalts.Spontaneousfermentationbyyeastandbacteria(verycomplex).Lacticsourflavors.Nohopcharacter.Maybeflavoredwithfruit.WitUseofbarleyandwheatmalts.Unmaltedwheatisused.Veryturbid.Lacticsourflavors.Littlehopcharacter.Flavoredwithspices:corianderandorangepeel.GermanAlesWeizenBierMayutilize>50%maltedwheat.Lowhopcharacter.Spicy-clove-bananaflavors(isoamylacetateand4-vinylguaicol).Yeastisusedforbottle(secondary)fermentation:carbonation.Beerisoftenturbid.Goodfoamstability.southernGermanyTypesofLagersBockDarkbrowntoambercolorFullbodyPronouncedmaltflavor–sweetness.Highextract(RE)LowtomediumhopbitternessHighalcoholcontentTraditionallybrewedinSpringPilsner-”WorldBeerStyle”StrawtogoldcolorLighttofullbodyCzech:mediumtofullAmerican:lightLowtomediummaltflavorCzech:mediumAmerican:lowLowtohighbitternessCzech:mediumtohighAmerican:lowLowtomediumhoparomaCzech:mediumAmerican:lowComparisonofAmericanandCzechPilsnerComparisonofAmericanandCzechPilsner-SummaryNorthAmericanBeersareverypale.Lowcolormaltsadjunctuse

(cornorrice)Wortsarehighlyfermentable(highADF).Thisleaveslittleunfermentedcarbohydrate(dextrin)inthebeer.Beershavelessbody.brewingprocessadjuncts

LowhopuseinNorthAmericanbeers.Littlehopbitternessofaroma.

Alcoholcontentiscomparable.

MaltUseMaltuseintheUSA:

24.40lbsmalt/barrelofbeer

2.204Ibs=1kg,barrel=117.34L,约10kg/100LMaltuseinGermany:

41.98lbsmalt/barrelofbeer约16.2kg/100L

MaltuseinCanada:

40.84lbsmalt/barrelofbeerLightBeerLightbeer=reducedcaloriebeerstandardlager:140cal/12ozservinglightlager:100cal/12ozser