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14:56 Jun 29, 2004 |
Dutch to English translations [PRO] Other / beer brewing | |||||||
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| Selected response from: Kate Hudson (X) Netherlands Local time: 21:09 | ||||||
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Summary of answers provided | ||||
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4 +1 | the mash used for this has less extract than with x |
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Discussion entries: 1 | |
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the mash used for this has less extract than with x Explanation: As this is not the malt it would seem to be the mash component of the beer brewing process and the use of 'storting' is Flemish, not Dutch. From www.scottish-newcastle.com/sn/beer/brewingbeer/ Beer production starts with high quality raw materials. The basic ingredient of beer is barley. Barley is transformed into malt at the maltings by steeping the grains in water and allowing them to germinate. This breaks down the complex molecules of starch, cellulose and protein inside each grain so they can be used in the brewing process, the final result being a package of starch, some sugar and the enzymes (special proteins which act as catalysts for biological reactions) to convert the starch to sugar. Germination is stopped by heating the malt in an oven called a kiln. This dries out the malt so that it can be stored but also caramelises some of the sugars. The longer malt is kilned, the darker the malt becomes. This reduces the enzyme activity but increases colour and flavour, and small quantities of these darker malts are used to provide the colour and flavour of the final beer. Other essential ingredients are water (known as liquor in brewing) and hops, the flowers of the hop plant being used to provide bitterness, aroma and flavour. Other raw materials can also be used to replace part of the malt to impart unique characteristics of appearance, aroma or flavour to the final beer. These are called adjuncts and can include materials such as maize, rice, wheat or liquid sugars and syrups. top The brewing process begins with the malt being lightly crushed into a coarse powder called a grist. The grist is transferred to a vessel called a mash tun where it is mixed or mashed with hot water. This dissolves the starch and allows the enzymes in the malt to convert the starch to sugars. The temperature and time of mashing are critical in determining the quality and characteristics of the final beer. When this process is complete, the mash is transferred to a vessel called a lauter tun where the sugary liquid or wort is separated from the grain residue. The wort from the lauter tun is transferred to a wort kettle where the wort is boiled and the hops are added. Hops are added at the start of the boil to provide bitterness and may also be added near the end of the boil to add aroma and flavour. Boiling sterilises the wort, removes unpleasant aromas and flavours and makes material which would cause the wort to become cloudy, clump together or "flocculate". The wort is transferred to a vessel called a whirlpool which uses a high speed swirling or vortex effect to remove the unwanted solids. The wort is sent from the whirlpool via a wort cooler or paraflow to a fermentation vessel. As the wort leaves the paraflow, yeast is added, as well as oxygen to allow the yeast to multiply before fermentation begins. Reference: http://www.scottish-newcastle.com/sn/beer/brewingbeer/ |
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