By Charles Bamforth
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Extra resources for Brewmasters Art - Course Guide. TheHistoryandScienceof–eermaking
Is the beer clear or cloudy? What is the color of the beer? Does it look like an ale or a lager? The actual flavor of beer is due to hundreds of different substances, derived from all raw materials and during fermentation. Some develop in the finished beer. We have talked about many of them in earlier lectures. An expert taster can articulate and score the nuances of beer flavor using a flavor wheel (see page 34). The taste of beer is primarily scored as bitterness (from hops), sweetness (from the grist), sourness (from acids released by yeast), and saltiness (from the water).
Beer: Tap into the Art and Science of Brewing. 3rd ed. New York: Oxford University Press, USA, 2009. Other Books of Interest Bamforth, Charles W. Grape versus Grain. Cambridge: Cambridge University Press, 2008. Baxter, E. Denise, and Paul S. Hughes. Beer: Quality, Safety, and Nutritional Aspects. London: Royal Society of Chemistry, 2001. Websites of Interest 1. The Brewers of Europe was founded in 1958 and is based in Brussels, Belgium. They advocate for the European brewing sector to the European institutions and international organizations.
Take folate for example: present in beer, not in wine. Beer contains antioxidants and likely some prebiotics. Its ratio of potassium to sodium is an appropriate one for cardiovascular health. With regard to the latter, it is now appreciated that the hype over the benefit of moderate red wine consumption in reducing the risk of atherosclerosis is just as valid for beer, because the active ingredient is the alcohol. Other bodily problems seemingly countered by the moderate consumption of beer include kidney stones, gall stones, late onset diabetes, and even dental caries.
Brewmasters Art - Course Guide. TheHistoryandScienceof–eermaking by Charles Bamforth