Beer is brewed in all over the world and there is something for each palate and every occasion. It made just with four main ingredients which are water, malt, hops and yeast. The result of this alchemy might be a mix between the mystical, the culture, the process, the location, the ingredient properties and so on. But, how we differentiate beers? (more…)
Yeasts are single-celled microorganisms classified as members of the fungus kingdom. They 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.