Beer and its production

1. Beer and its production Eva ŠevelováandJanaLeskovjanová

2. Presentation outline • biochemical processes - in general - separation • beer production - raw materials - mashing and straining - boiling and hopping - hop separation and cooling - fermentation and cellars • alcohol amount • beer and health • degradation of alcohol from body

3. Biochemical processes- in general • enzymatic catalyzed reactions • enzyme = biocatalyst • rare active and selective catalysts • belong to proteins » have two partitions • apoenzyme - proteinaceous partition • coenzyme - no proteinaceous partition

4. 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

5. Process of beer production1 /3 • rawmaterials • water • essential ingredient • must have acidic content • malt • malt is from barley • hop brewing - pivovarství malt - slad barley - ječmen hop - chmel

6. Process of beer production2 /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

7. Process of beer production3 /3 • hop separation and cooling • the temperature drops to about 10°C • fermentation • yeast is added to wort • fermentation lasts 7days • finally, we have beer • cellars • beer is stored cold flavour – chuť bitterness - hořkost yeast - kvasnice ale – světlé pivo lager - ležák cellars - uskladněný

8. 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.

9. 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 – riboflavin – (20 % daily ration) • vitamin B3 – niacin – (45 % daily ration) • vitamin B6 – pyridoxine – (31 % daily ration) • vitamin B9 – folic acid – (52 % daily ration) harmful chemicals – škodlivé ch. látky ridding the body – odstraňování z těla

10. 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 acidby liver. Acetic acids changed into water and carbon dioxidein 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

11. Children, don’t drinkbeer – drinking beer you’ll go dotty slowly!!! …doesn’t matter, we have time enough! dotty – hloupý

12. 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

13. Thanks for your attention!