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Chemical and Physical Properties of Beer

  • Chapter
Malting and Brewing Science

Abstract

Beer is a complex mixture; over 400 different compounds have been characterized in beer which, in addition, contains macromolecules such as proteins, nucleic acids, carbohydrates and lipids. Some of the constituents of beer are derived from the raw materials and survive the brewing process unchanged. Others are the result of chemical and biochemical transformation of the raw materials during malting, mashing, boiling, fermentation and conditioning. Together all these constituents make up the character of beer but, in general, different beers and lagers contain different proportions of the same compounds rather than novel constituents. Nevertheless, accidental or deliberate contamination of beer with micro-organisms other than yeast may well produce new metabolites.

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Authors and Affiliations

  1. Department of Biochemistry, The University of Birmingham, UK

    J. S. Hough & D. E. Briggs

  2. School of Pharmacy, Sunderland Polytechnic, UK

    R. Stevens & T. W. Young

Authors
  1. J. S. Hough
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  2. D. E. Briggs
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  3. R. Stevens
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  4. T. W. Young
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© 1982 J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

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Hough, J.S., Briggs, D.E., Stevens, R., Young, T.W. (1982). Chemical and Physical Properties of Beer. In: Malting and Brewing Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1799-3_11

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  • DOI: https://doi.org/10.1007/978-1-4615-1799-3_11

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