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Trub (brewing)
In the process of brewing beer, trub is the term used for the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer. Trub may also refer to the lees, or layer of sediment, left at the bottom of the fermenter after the yeast has completed the bulk of the fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food .... It is composed mainly of heavy fats, coagulated proteins, and (when in fermenter) inactive yeast. The term has its origins in the German word ''trübe'' (also ''trüb''), wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trub
Trub is one of the largest municipalities of Switzerland (62 km²) in size, but not in population. It is located in the Emmental region of the canton of Bern in the administrative district of Emmental. History Trub is first mentioned in 1139 as ''Truoba''. Around 1258 it was mentioned as ''Trouba''. Much of the early history of Trub is tied to the Benedictine Trub Abbey, which ruled over much of the modern municipality. The inhabitants of the village were ruled from the Abbey and were partly under ecclesiastical law, though the high court was under the secular Kyburgs. In 1408 Bern acquired the remaining Kyburg lands including the high court rights in Trub. During the early 15th century the population of the village dropped and many of the outlying farms were abandoned. As the population recovered in the second half of that century, many alpine meadows and small settlements were once opened up. In 1528, Bern adopted the new faith of the Protestant Reformation and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hopback
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashed by mixing it with hot water, and then steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout. Lautering is the next s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Off-flavours
Off-flavours or off-flavors (American and British English spelling differences#-our, -or, see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organisms. Off-flavours are a recurring issue in drinking water supply and many food products. Water bodies are often affected by geosmin and 2-methylisoborneol, affecting the flavour of water for drinking and of fish growing in that water. Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine. Cows grazing on weeds such as Ramsons, wild garlic can produce a ‘weedy’ off-flavour in milk.Ridgway, K. (n.d.). Avoiding Customer Complaints: Origins of Food Taints and Off-flavours. RSSL. Many more examples can be seen throughout food production sectors including in Oat#Kilning, oats, Coffee cupping#Taste, coffee, Glucose syrup#Preparation, glucos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry. Normally, the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as '' sur lie''), leading to a distinctive yeasty aroma and taste. The lees may be stirred (french: bâtonnage) for uptake of their flavour. The lees are an important component in the making of ''ripasso'', where the leftover lees from Amarone are used to impart more flavour and colour to partially age ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
