HISTORY AND TYPES OF BEER                    By                     Ana Laura Quiroga                     Jose Luis Almaguer
GERMAN TRADITION APPEARS INMEDIEVAL AND MODERN HISTORY.             Due to heavy frost affecting crops they drank strong  ...
OKTOBERFESTCrown Prince Ludwig, who later tobecame King Ludwig I, was marriedto Princess Therese of Bavaria onOctober 12,1...
TYPES OF BEER light beer .- green beer is produced with malt, not roasted dark beer.- is made at a higher temperature th...
INGREDIENTS OF BEER•   Water.- Beer is composed mostly of water. Different    regions have water with different mineral co...
PROCESS OF BREWING                                       This process is initiated by adding fermenting yeast and transfor...
BENEFITS OF BEERDrinking beer is a natural and low incalories, it doesn´t contain fat or sugarbut does contain a substanti...
MYTHS AND TRUTHS ABOUT BEERMyth: Dark beer has more alcohol and more calories than light beer.Truth: The color comes from ...
EFFECTS OF DRINKING BEERShort term effects                      Long term effects Slowed reaction times and reflexes.   ...
CONCLUSIONAs a result of our research, we have expanded the view wehad on the origins of beer varieties, myths, truths and...
WHAT TYPE OF BEER ISYOU ARE LUCKY THERE’S   TELL ME SOME TYPE OF         RECOMMENDED FOR       Cookies          BEER THAT ...
THANK YOU
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History and types_of_beer

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  1. 1. HISTORY AND TYPES OF BEER By Ana Laura Quiroga Jose Luis Almaguer
  2. 2. GERMAN TRADITION APPEARS INMEDIEVAL AND MODERN HISTORY. Due to heavy frost affecting crops they drank strong beer as wine replacement. The Germans possessed about 500 cloisters in which the beer was produced and marketed. Germany influenced much to fix the characteristics of modern beer, in fact even today they have the "purity law" enacted by Duke William IV of Orange in 1516, which undertakes to produce the drink with malted barley, water, hops and yeast.
  3. 3. OKTOBERFESTCrown Prince Ludwig, who later tobecame King Ludwig I, was marriedto Princess Therese of Bavaria onOctober 12,1810. The citizens ofMunich were invited to attend thefestivities held on the fields in frontof the city gates to celebrate thehappy royal event. The fields havebeen named Theresienwiese("Theresas meadow") in honor ofthe Crown Princess eversince, although the locals have sinceabbreviated the name simply to the"Wiesn".
  4. 4. TYPES OF BEER light beer .- green beer is produced with malt, not roasted dark beer.- is made at a higher temperature than light beer and is made using roasted barley and malt. hearty beer.- is the result of the mixture of different types of roasting lager beer.- its color is intermediate between light and dark beer cuvées beer.- is produced only in a certain time of year like Christmas Non-alcohol beer.- the normal process of beer takes place, once it has fermented, the alcohol is removed through utilization of technology. It is recommended for those who practice any sport.
  5. 5. INGREDIENTS OF BEER• Water.- Beer is composed mostly of water. Different regions have water with different mineral components; as a result, some regions were originally better suited to making certain types of beer, thus giving them a regional character.• Starch source.-in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain.• Hops.- Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today.• Yeast.- is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer.• Clarifying agent.-Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product.
  6. 6. PROCESS OF BREWING This process is initiated by adding fermenting yeast and transform sugars into Wholeatheorcentrifugedis60 the to hops the containerto the to Is accomplished in two stages, theto boil before being put (wort) from Beer may process beginsfiltered (portionedaddedcracked) Whenand carbon dioxide.performedmixingduring this process ranges between This filtering cookernot Theand thenseparate are liquidgrains with hot alcohol stage may is be temperature in is the andinto bottles first comminuted malt1) Milling. At this malted grain to milled let stand for 20 to 30 minutes The wort is we introduce C and allowing to stand for 20minutes water at temperature of 58 beer to or and High cereals, cooled through bottom three seven days. The Thehusks C, temperatures and steadymachineforcontainer, in wort. 25 ° of and the time needed for fermentation isof theto90 minutes thekegs. must be by grooves in the a boiling called heat 15 wort2) Maceration. to allowon istotype is°fromdevelopfrom theflavorssecond stage the hot depending gas and of beer water, which and stacked at to generate itthe absorb the wortdeveloped. inthe before being to precipitate In turn helps more causethe same shells deposited in their momentbottom serve to floating yeast (At 12fullyfor lager and container all wort. Hops suspended solidsis being which added until a temperature of 68 to 70 16 is reached andit isLow exchanger. removed transparentthe freeinfor ale) allowed can release the essential oils contained Cof itsprecipitated to The filtered beer C water is and C ° the beer.3) Filtration. extract20and aromagetting a from 8become frementable sugars. consumed. bottom of beers tank the malt. to 10 days, and the top-fermented fermentation the fermented slowly, must free of solids. better filtration. fromand bitter taste.bottling cease to ferment. stand for sugar until Therefore, after proteins the provides days. yeast. the carbohydrates minutes from 4 to 64) Cooking.5) Spin.6) Cooling.7) Fermentation and maturation.8) Filtration.9) Packaging.
  7. 7. BENEFITS OF BEERDrinking beer is a natural and low incalories, it doesn´t contain fat or sugarbut does contain a substantial amountof carbohydrate, vitamins and proteins.So its consumption in moderation isbeneficial to human health and highlyrecommended for a balanced diet.
  8. 8. MYTHS AND TRUTHS ABOUT BEERMyth: Dark beer has more alcohol and more calories than light beer.Truth: The color comes from the roast of the grain, and is unrelated toalcohol and calories.Myth: Beer is useful for our heart.Truth: Beer causes very harmful changes in physical shape and work of thehuman heart and the whole cardio-vascular system.Myth: Beer is useful because it has a lot of vitamins.Truth: Actually, beer has almost no vitamins at all. During the process of beermanufacturing all the vitamins that initially exist in the natural ingredientsare gone.Myth:. Beer has a pleasant taste and is useful for our digestion.Truth: No matter how many useful properties are attributed to hops, itcontains very dangerous tars, which are proven to have carcinogenicproperties.Myth: Beer can boost sexual function.Truth: Alcohol is always bad for sexual function, both in men and women.Alcohol inhibits production of androgens in your body that can substantiallylower your sex drive.Myth: Alcohol gives you energy.Truth: Alcohol is a depressant, and can actually make you sleepy. It slowsdown your motor skills which control the way you think, speak, move andreact.
  9. 9. EFFECTS OF DRINKING BEERShort term effects Long term effects Slowed reaction times and reflexes.  Over time, heavy drinking can cause Poor motor coordination. permanent damage to the users body and brain. Lowered inhibitions and increase in  Liver Damage risk behavior.  Accumulation of fat in the liver Lowered reasoning ability, impaired  Cirrhosis - heavy scarring of the liver judgment. prevents blood flow; usually fatal Blurred vision.  Alcoholic hepatitis - swelling of liver Memory loss. cells, causing blockage; sometimes fatal  Liver cancer Dehydration.  Heart Damage  High blood pressure
  10. 10. CONCLUSIONAs a result of our research, we have expanded the view wehad on the origins of beer varieties, myths, truths andbrewing.We also came to the conclusion that moderate consumption ofbeer is beneficial to health as long as you drink in moderation.
  11. 11. WHAT TYPE OF BEER ISYOU ARE LUCKY THERE’S TELL ME SOME TYPE OF RECOMMENDED FOR Cookies BEER THAT MENTIONED Lollipop THOSE WHO PRACTICE NO QUESTION HERE :D IN THE CLASS ANY SPORT. Gums Mazapan MENTION AN WHAT IS THE LAST NAME MENTION 2 EXAMPLES INGREDIENT THAT IS Candy Chocolate OF OUR TEACHER ANITA? OF TRANSITION WORDS. USED IN THE BREWING O MENTION A GERMAN TELL ME TWO LONGWHAT WE CELEBRATE ON Gansito FESTIVAL DEDICATED TO Chips TERM EFFECTS OFMARCH 21TH? BEER DRINKING BEER. Duvalin
  12. 12. THANK YOU
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