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Before a brewer can go to work, the barley must first be malted. The insoluble components of the barley are converted into ingredients, which are soluble in water. This takes place during malting....
"Tripel", means that the beer has undergone three fermentations: one main fermentation, then a second fermentation and, finally, a fermentation in the bottle. The operation of fermentation ensures...
Yeast is a single-celled micro-organism that belongs to the family of minute fungi that multiply in sugar solutions, such as malted barley. Yeast is essential for the production of beer. The...