Beer and its production
Eva Ševelová and Jana Leskovjanová
1
Presentation outline
•
biochemical processes
•
beer production
•
•
•
alcohol amount
beer and health
degradation of alcohol from body
- in general
- separation
- raw materials
- mashing and straining
- boiling and hopping
- hop separation and cooling
- fermentation and cellars
2
Biochemical processes
- in general
• enzymatic catalyzed
reactions
enzyme = biocatalyst
- rare active and selective catalysts
- belong to proteins » have two partitions
apoenzyme
 coenzyme

- proteinaceous partition
- no proteinaceous partition
3
Biochemical processes
- separation
• fission processes
– from complicated matters originating simple ones
– fermenting chemistry (grocery)
• synthetic processes
– from simple trust matters originating complicated
– pharmacy (preparation of antibiotic, vitamin C, …)
• transformation processes
– small changes in structure
of molecule
– (e.g. preparation hormone)
fission processes – štěpné procesy
grocery - potravinářství
4
Process of beer production
1 /3
• raw materials
- water
essential ingredient
 must have acidic content

- malt

malt is from barley
- hop
brewing - pivovarství
malt - slad
barley - ječmen
hop - chmel
5
Process of beer production
2/3
• mashing
- malt and water are mashed
- mashing takes place in a mash mixer
• straining
- the mash is strained in the brew kettle
- it is not beer
• boiling and hopping
- hopping proceed
from 70 to 100°C
supplement – doplňovat
wheat - pšenice
vessel – nádoba
wort - mladina
stainless - ryzí
resin - pryskyřice
6
Process of beer production
3/3
• hop separation and cooling
- the temperature drops to about 10°C
• fermentation
- yeast is added to wort
- fermentation lasts 7 days
- finally, we have beer
• cellars
- beer is stored cold
flavour – chuť
bitterness - hořkost
yeast - kvasnice
ale – světlé pivo
lager - ležák
cellars - uskladněný
7
Alcohol amount
Beer is incompletely fermented alcoholic drink made
of malt, hop and water. The most consumed beer is
10° and 12° where 1° doesn’t express alcohol ratio but
the fermented sugar percentage. 1° is approximately
0,35% of alcohol.
8
Beer and health
Beer is chock full of the B vitamins. All B vitamins
help the body to convert carbohydrates into glucose
(sugar), which is "burned" to produce energy.
One litre of beer contain:
• vitamin B1 – thiamine
– (3 % daily ration)
• vitamin B2
• vitamin B3
• vitamin B6
• vitamin B9
– (20 % daily ration)
–
–
–
–
riboflavin
niacin
pyridoxine
folic acid
– (45 % daily ration)
– (31 % daily ration)
– (52 % daily ration)
harmful chemicals – škodlivé ch. látky
ridding the body – odstraňování z těla
9
Degradation of alcohol from body
About one fifth of alcohol is absorbed in stomach,
the rest in bowels. In blood it appears already 5
minutes after consummation. Ethylalcohol is
dissociated into acetaldehyde, which is changed into
acetic acid by liver. Acetic acids changed into water
and carbon dioxide in tissues by complex processes.
Those processes remove about 90% of the alcohol
from body; about 3% are secreted in urine, up to 7%
from lungs – by breathing, minimum
by skin. Alcohol secreting lasts
10-12 hours, sometimes up to 24
hours.
stomach – žaludek
bowels - střeva
urine – moč
lungs - plíce
10
Children, don’t drink beer – drinking
beer you’ll go dotty slowly!!!
…doesn’t matter, we have time enough!
dotty – hloupý
11
References
• http://www.bierengezondheid.be
• http://www.umm.edu/altmed/
ConsLookups/Supplements.html
• http://infowebz.com/pivo/
• http://www.tourismvictoria.com/
Content/EN/348.asp
12
Thanks for your attention!
13