Beer 101 Introduction 1 Stone Age Brew HFT2061 Exam I 2 When First Brewed a From Hunter Gatherers To Farmers b Cultivated Crops Like Wheat Barley c Beverages Developed Became Central To Social Religious Economic Life a Unknown 0 Before 10 000 BC b Widespread By 4000 BC Near East c A Soup Blend Of H20 Grains d Full Of Chaff Other Impurities e Drunk Through Cane Straws a Many Tablets Issued Daily Ration Of Beer Bread Payrolls b The Symbol Beer In Ancient Times 3 History of Beer 4 The Fertile Crescent 5 Chemical Process 6 Beer History a Fertile Soil Great Grains b Storage Of Grains For 6 12 Months c Grain Soaked In H20 Sprouted d A Sweet Taste a Amylase Enzymes Convert Starch Into Maltose b Sugar Yeast Alcohol C02 Heat a More Grain b More Time c Same Vessel d Better Beverage e Written History Sumerians The Egyptians f Many Thought A Gift From The gods a Used Beer In Religious Ceremonies As Well As During Funerals Festivals b Beer Most Frequently Mentioned Foodstuff In Early Writing c Beer Basically A Currency Easily Divisible d Beer Bread A Symbol Wealth e Greeting Bread Beer f Used As Medicine g Prescribed For Women Children h Export Beer Abroad a Kas What The Mouth Desires b Beer Bread Separated Civilized People From Those Who Were Wild c Filtered Grains Chaff Debris Associated W Agriculture 8 Sumerian Beer 7 Egyptians 9 Malt Kilns 10 History of Beer 11 Midas Touch Beer Jews Never Big On Beer Process Develop Flavor the brews year round brews midastouch htm d Served In Cups e Mystery Intoxication Fermentation a Soaking The Grain In H20 Allowing The Germination Process To Begin b When Germination Has Reached Right Stage It Is Kilned Dry To Halt The c Made Red Brown Black Beers Possible d Fresh Aged Strong Weak Beers Possible e Eb La Lessen The Waist 1st Diet Beer Possible f Females Brewed Sold Beer g Ninkasi Ancient Sumerian Goddess Of beer Brewing a b The Babylonians Did c Sudan Bouza Chunky Brew d Crumbled Barley Bread Soaked In H20 Strained Lower Class a Funeral Feast Of King Midas b Archeological Find c Dogfish Head Craft Brewery 03 1999 d http www dogfish com brews spirits e Watch Read All On Site f Tasting Notes g Honey Saffron Papaya Melon Biscuity Succulent h Food Pairing Recommendations i Pan Asian Dishes Risotto Curries Baked Fish Chicken j Glassware Recommendation k White Wine l Wine Comparable m Sauterne Champagne a Juniper b Honey c Cranberries d Meadowsweet 13 The Middle Ages a Alewives b Monastic Or Titled Gentry c Gruit Mixture Seasoning Mixture d Bog Myrtle a 1000 Bremen Germany b Free Cities Adopted Hops c Red Versus White Beer d Hopped Beer England 1500 e Great Taste Preservative 15 Classic Roots a Germany b The Netherlands c England d Flanders Dutch Speaking Northern Portion Of Belgium a Most cultures had version of Beer b Different grains 12 Ancient Seasoning 16 History of Beer 14 Hops 17 The Honeymoon c Africans Millet Maize Cassava d Chinese Wheat e Japanese Rice f Egyptians Barley a Term comes from Babylon b 1 month after wedding Bride s father would supply son in law with all the c Honey Month a Canals and Harbors open b People flock to London industrial revolution c Blended brews d 1722 Porter invented mead or beer he could drink i Ralph Harwood Bell Brewery 3 threads 18 History of Beer 19 Technology 22 Ingredients of beer 20 The Modern Era i 1874 London Replaced manual water and horsepower mass production i 1770 James Baverstock was the first to use a Steam power b Thermometer c Hydrometer 1785 measure sugar a Commercial refrigeration b Automatic bottling became necessary to get out bottled beer c Pasteurization d Malt Kilning a i 1890 this became the norm Before they were using blocks of ice January 24 1935 1st canned beer Kreuger Cream Ale Kruger Brewing Company Richmond VA 21 Canned beer 23 Water 24 Barley a Water not Flavorless Effect brewing process Because of technology today we can really make whatever water we want too with natural minerals and salts i Wheat or Rye b Barley Mostly malted barley but others too c Hops Many different varieties d Yeast specific strains fermentation a Mix of minerals b Almost mineral free waters of Pilsen allowed the Czech brewers to brew light colored pilsners c Mineral rich waters of Dublin allowed Irish to showcase Dark colored stouts d Regardless of style good tasting water good tasting beer a Large reserve of starch b Husk filter bed c Enzymes present d Roasted much like coffee in different degrees e Lightly roasted barley lightly colored beer dark roasted barley yields darker f Produces sugars for the yeast turns into alcohol g 2 row barley used in England in a lot of beers lower protein content higher i Required for malting brewing and fermentation beers sugar content once malted h 6 row barley used in America in Lagers i Grown worldwide in temperate climates j Must be processed into malt or malted barley before used in beer k Malting is done by a by professional maltster 25 Malting gives a Flavor b Sweetness c Sugar for yeast to feed i Base malts ii Specialty malts 26 Hops i Grapefruity herbal and grassy d Unique characteristics e Malted barley is to beer as grapes are to wine a Add bitterness balances the sweetness imparted by Barley b Introduce other flavors and distinct aromas c Antimicrobial properties d Natural filter e First used around 1000 a d f 1867 the first commercial hopyard was planted in Oregon by William wells g Sole cash crop for many in western Oregon h 1922 to 1943 Hops center of the world a Group of European hops b Usually used for aromas in Lagers c Low bitterness High aroma d High hop oil low acid e Susceptible to spoiling f Only noble hop varieties are grown within their traditional region g A Tettnanger hop grown outside of the tettnang region of Germany Not a Buena vista banks williamette river 1 hour south of salem 27 Noble hops true Noble hop 28 Yeast 29 Ales vs Lagers a Eats the sugar b Belches c02 c Produces Alcohol primary job and heat d Influences final flavor adding fruity and spicy notes e Right temperature Ale or lager a Yeast Ale yeast and lager yeast b Ale yeasts Top fermenting yeast collects on top during fermentation c Lager yeasts are bottom fermenting yeast drop to bottom and ferment at d Ales Heavier body more complexity and fruity e Lagers Light crips most mass produces beers in USA fermented at warmer temps 60 75 degrees cooler temps such as 40 60 degrees i Stouts hefeweizens IPA s Porters i Usually pilsner Oktoberfest bock and munich helles mean the light one ii iii