1 / 9

Chapter 14

Chapter 14. Beer: Ales and Lagers. Chapter Objectives. Talk about the ingredients used to make beer Explain the brewing process Discuss the difference between lager and ale Discuss the production and marketing of beer Identify general varieties of lagers and ales

aurek
Download Presentation

Chapter 14

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 14 Beer: Ales and Lagers

  2. Chapter Objectives Talk about the ingredients used to make beer Explain the brewing process Discuss the difference between lager and ale Discuss the production and marketing of beer Identify general varieties of lagers and ales Justify an argument for classifying sake as a wine or a beer

  3. Ingredients Used to Make Beer Yeast ̶ two main types: 1) top-fermenting (ale) 2) bottom-fermenting (lager) Water (90 percent) Malt Hops Adjunct grain

  4. The Brewing Process Malt, hops, and water are boiled to make wort Once the wort is cooled, yeast is added to begin fermentation

  5. Difference Between Lager and Ale The yeast used makes the difference ALE: top-fermenting yeast LAGER: bottom-fermenting yeast A misnomer is that all ales are dark and heavy in flavor and that all lagers are crisp and light in flavor. The opposite can be true if the correct yeast is used.

  6. Production and Marketing of Beer Large-scale breweries Microbreweries Brew pubs

  7. General Varieties of Lagers and Ales ALES Abbey beers Barley wine Bitter India pale ale Stout Porter Scotch Ale Trappist ale Weizen ale LAGERS Black beer Bock Dunkel Dopplebock Eisbock Malt liquor Pilsner Rauchbier Steam beer

  8. Source: U.S. Department of Labor (June 2001) Sake means the essence of the spirit of rice Has an alcohol content of 12 – 17% No carbon dioxide Generally served warmer Classsify Sake as Wine or Beer

  9. CONCLUSION

More Related