FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BEER
a generic name for alcoholic beverages produced by fermenting a cereal or a mixture of cereals.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is a fermented grain product.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is an alcoholic drink made from yeast-fermented malt flavored with hops.
-any of several other fermented drinks; ginger beer
- ORIGIN Old English beor, of West Germanic origin, probably from the Latin bibere 'to drink'.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Alcoholic beverage produced by fermentation of cereals. The first step in manufacture is malting of the barley. It is allowed to sprout, when the enzyme amylase develops and hydrolyses the starch to dextrins and maltose. The sprouted barley is dried and extracted with hot water (the process is called mashing) to produce wort. After the addition of hops for flavor the wort is allowed to ferment. Ale is a light-colored beer made by top fermentation and containing more alcohol and hops. Porter is made from partly charred malt and is darker in color; it is also a top fermentation. Sout is similar to proter, but contains more extract and a higher alcohol content. Lager is made by bottom fermentation, is low in alcohol content, is rich in extract and is aged after fermentation. Most beers, ale and stout contain 3-7% alcohol and 30-60 kcal per 100mL.
