Protein
The main factor that causes beer to foam is the natural proteins it contains. The characteristic foam of the beer is important for its aesthetics, as it gives it its familiar look and appearance. These proteins come from the malt and grains used in the production of beer.
Malt
Malt is a cereal grain that has been sprouted and dried in a process known as “malting”. The grain is forced to germinate by soaking in water and then further germination is stopped by hot air drying.
Hops
Hops act as a natural preservative, and organoleptically contribute to the flavour, bitterness, and aroma of the product. Different hop varieties are grown around the world, with aromas and flavours ranging from the spicy, earthy texture of English Goldings hops to the resin and citrus taste of American Simcoe and Cascade hops, and the tropical […]
Grains
The main ingredient of beer is the malted grains which provide the sugars that are converted into alcohol by the yeast during alcoholic fermentation. While barley is the most common grain used, especially in Europe, other grains such as wheat, oats and rice can also be used by brewers to impart specific characteristics to the […]
Fermentation
Fermentation is the most essential process in beer production. After the wort is boiled and clarified by a natural swirling process, it is then cooled and transferred to fermentation tanks, where yeast is added and the process of converting the natural sugars into alcohol and carbon dioxide begins. It is important to note that each […]
