In brewing and distilling, mashing is the process of combining a mix of milled and cracked grain (typically malted barley with supplementary grains such as corn, rye or wheat), known as the “grain bill“, and water while being heated. (more…)
This is a website that suggests you what to drink while listening to your favourite artist and provides you with the recipe of the recommended cocktails which is great. (more…)
Malt are germinated cereal grains that have been dried in a process known as “malting”. More precisely, malting is a general term used for a process of converting barley or other cereal grains into malt, for use in brewing, distilling, or in foods. These grains soaked and drained to initiate the germination of the plant and takes place sometimes called a malthouse, or a malting floor. (more…)
Hops are the flowers of the hop plant (Humulus lupulus). The plant is a dioecious, climbing, herbaceous, perennial, usually trained to grow up strings in a field called a hopfield, hop garden or hop yard. There are many different varieties of hops around the world and production is concentrated in moist temperate climates. Hops are usually dried in an oast house before they are used in the brewing process. (more…)
Yeasts are single-celled microorganisms classified as members of the fungus kingdom. The are more than 1,500 species currently identified. The word “yeast” comes from Old English gist, gyst, and from the Indo-European root yes, meaning “boil”, “foam”, or “bubble”. (more…)
Is a chemical process by which glucose (sugar) is transformed in ethanol anaerobically (the absence of oxygen). This process was not identified until the 19th century by a French chemist and microbiologist Louis Pasteur used the term fermentation to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (it means, fermentation was caused by living cells!); he also recognized that alcohol and carbon dioxide are not the only products of fermentation.
Alcohol or, scientifically, ethanol is a colourless liquid with an intense, penetrating aroma. It has distinct properties: it is a volatile flammable liquid that is found in alcoholic beverages like wines (about 13%), beers (5%), spirits (50%) or overproof spirits (70%), etc. Although used as an industrial solvent, antiseptic and as fuel.
Ethanol occurs naturally through fermentation, in which yeast converts fructose (sugar) into alcohol, heat and carbon dioxide. This occurs automatically in ripe fruit as well as in other foodstuffs. For example ripe banana and bread.