Description
Process in beer production
Technical
Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilisations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for fermentation
Time
10 days
7 days – 14 days
Equipment
Sensory Profile
Aroma ()
Compounds: Ethyl acetate, Isoamyl acetate, Linalool, Geraniol, Humulene
Taste
Texture
Wine Analogy
Similar to wine fermentation but with grain-derived sugars
Coffee Analogy
Like cold brew extraction but with active fermentation
Perfume Analogy
Complex bouquet reminiscent of amber fragrances