Incredibly, but the beer appeared in the distant past at the same time as the wheel. Archaeologists say that beer was known in ancient Babylon, that is, already 8,000 years ago. According to another version, the age of beer is 9,000 years. It is based on the discovery of a recipe for beer, carved into a stone in the interfluve of the Tigris and Euphrates by ancient Sumerians. At that time, there was still no cooking technology, and a drink was prepared by grinding barley and spelled (ancestor of wheat). Cereals were flooded with water, fragrant herbs were added and after a few days they received a drink that tasted like modern beer.
We drank it through a reed straw, so, you can say, beer is an ancestor of a cocktail. Hardly had humanity written, one of the first words written in cuneiform was "beer".
Brewed beer at first women. This was noted by drawings and other documents of antiquity. But soon the popularity of the drink began to grow, and it inevitably became the subject of trade, which was traditional in men's hands. And brewing moved to strong men's hands.
Anyway, every people and inhabitants of all countries, individually and together, made their changes in the recipe for the preparation of beer, crystallizing the recipe for the cool and refreshing drink that we know today.
Beer preparation is one of the most complex technological processes in the food industry. To get a high quality drink, brewers need to take into account a lot of nuances and carefully select ingredients:
STEP 1: Crushing malt
Malt is a product obtained by germinating grain. On special crushers from malt receive a large grinding - the middle between the groats and flour.
STEP 2: Mashing
The resulting malt is mixed with warm, purified water and gradually heated, maintaining various "temperature pauses".
STEP 3: Filtering
Not all parts of malt are soluble in water, and not all ingredients are needed in beer. In the filter pan from the remaining solid part, called a shot, separate the transparent sweet liquid part needed - the beer must.
STEP 4: Boiling the mash with hops
Further, our wort is boiled for an hour with hops. At the same time bitter acids of hop dissolve, to give a sweet bitter taste and ensure the safety of the future beer. And only 15-20 minutes before the end of boiling in the wort we add hops again - now it is necessary to give a characteristic pleasant aroma.
STEP 5: Widening
Hot wort from the digester is pumped into a container called a whirlpool (whirlpool). Here, the wort rotates like tea, stirred in a cup, and "tea leaves" - flakes of hops and proteins - cone settle on the bottom in the center.
STEP 6: Wort cooling
The hot part of the production is over, then the ready sweet bitter clear must be cooled and pumped into the fermenting tanks, passing the yeast along at the same time.
STEP 7: Fermentation and maturation
Here, in the CCT (cylinder-conical fermenting tanks), the main magic of brewing takes place! Brewer's yeast ferments wort, turning sugar into alcohol and carbon dioxide, and wort to beer. This is the most obvious, but not the only transformation. It is the yeast that forms the final aromatic flavor of beer during the fermentation and maturation.
STEP 8: Beer Filtration
If beer is wanted to be filtered, then it is passed through special filters. The filter separates the last yeast, and large particles that get stuck in the kieselguhr layer. The fine filter removes the remaining smallest particles and gives a crystal clear product at the output.
STEP 9: Ready result
Completely finished beer from forfa is fed to the desired filling line, where it finally acquires its habitual envelope and acquires a label.
Beer is a natural drink with rich traditions, requiring respect and respect for the culture of consumption. It is clear that history does not stand still. And for us, lovers and admirers of beer, this is very important, because we, thanks to the natural course of history, get the opportunity to enjoy a magical drink that is getting better day by day.