Monday December 10, 2018
Home Lead Story Video- The Be...

Video- The Beer Fermentation

Watch the video for more:

A pint of beer is poured into a glass in a bar in London, Britain, VOA

By Vaishali Aggarwal

Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas — giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added. If the beer being made is an ale, the wort will be maintained at a constant temperature of 68 F (20 C) for about two weeks. If the beer is a lager, the temperature will be maintained at 48 F (9 C) for about six weeks. Since fermentation produces a substantial amount of heat, the tanks must be cooled constantly to maintain the proper temperature.

Watch the video for more:

These fermentation tanks hold more than 2,400 gallons (9,085 L), which means that it takes four batches of wort to fill one tank. Since fermentation takes at least two weeks, the capacity of the brewery is limited by how many tanks they have.

Click here for reuse options!
Copyright 2018 NewsGram

Next Story

Beer Brewing Leaves can Help Fix Gum Disease

There is potentially a large amount of bracts that could be re-purposed for dental applications

Beer Brewing Leaves can Help Fix Gum Disease
Beer Brewing Leaves can Help Fix Gum Disease. Pixabay

Those who love beer would know that hops are what give the drink its bitterness and aroma.

Now, scientists have found that part of hops which is not used for making beer contains healthy antioxidants and could be used to battle cavities and gum disease.

“Antioxidant polyphenols in the hop leaves (called bracts) could help fight cavities and gum disease,” said Japanese researcher Yoshihisa Tanaka.

Bracts are not used for making beer and are discarded.

Thus, there is potentially a large amount of bracts that could be re-purposed for dental applications.

Gum (Representational image). Pixabay

Extracts from bracts stopped the bacteria responsible for these dental conditions from being able to stick to surfaces and prevented the release of some bacterial toxins.

Tanaka and his colleagues decided to investigate what substances in these leaves might cause those healthy effects.

Also Read: Alcoholic Beverages Aren’t That Good For You As You May Have Thought

Using a technique called chromatography, they found three new compounds, one already known compound that was identified for the first time in plants and 20 already known compounds that were found for the first time in hops.

The bracts also contained substantial amounts of proanthocyanidins, which are healthful antioxidants, said Tanaka in a study published in the Journal of Agricultural and Food Chemistry. (Bollywood Country)