How Are Malt Beverages Made?
Answer:
Malt beverages, including beer and ale, are made by brewing cereal grains (often barley). The initial step in the brewing process is "malting." After having be softened sufficiently by being soaked in water, the particle is piled in heaps and allowed to sprout. When the sprouted root shoots are approximately three fourths the length of the kernels, the crumb is subjected to a drying process. Thereafter the sprouts are removed. The malt (the grain without the sprouts) is stored for a period of four to eight weeks. During this time an enzyme agreed as diastase is released and the characteristic malt flavour comes into being. The enzyme diastase changes starch into sugar during the subsequent "mashing" process.
After the malt is ground up, mash begins. Water and cereals (such as corn or rice) are added to the malt. This mixture is then heated and stirred continually. Solid business settles when the stirring is stopped. The next step involves adding hops, that is, the dried flowers from the hop vine, and boiling the mixture. Finally, yeast is added to start the fermentation process, the conversion of sugar into alcohol. The finishing process includes ageing, carbonating and filter.
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