Beer Treatment

  • J. S. Hough
  • D. E. Briggs
  • R. Stevens
  • T. W. Young

Abstract

Beer which has completed primary fermentation is said to be ‘green’, it contains little carbon dioxide and its taste and aroma are inferior to those of mature beer. The maturation process (sometimes called ‘conditioning’, ‘lagering’, or ‘ruh storage’) is carried out in closed containers, and up to recent times was a process occupying weeks and in some cases, months. Traditionally, maturation involves a secondary fermentation and is brought about by the action of the small charge of yeast remaining in the beer after racking from the fermentation vessels. The yeast attacks either (i) fermentable carbohydrates which have escaped degradation in the primary fermentation, (ii) small quantities of fermentable carbohydrates added in the form of ‘priming sugars’, (iii) added wort, or (iv) added actively fermenting wort, a process called ‘krausening’. The carbon dioxide produced largely dissolves in the beer because the vessel is closed, and thus the beer ‘comes into condition’. Occasional release of pressure leads to the loss not only of carbon dioxide but also undesirable gases and volatile substances including air, hydrogen sulphide, some diketones, and esters.

Keywords

Dust Convection Manifold Turbidity Liner 

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Copyright information

© J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young 1982

Authors and Affiliations

  • J. S. Hough
    • 1
  • D. E. Briggs
    • 1
  • R. Stevens
    • 2
  • T. W. Young
    • 1
  1. 1.Department of BiochemistryThe University of BirminghamUK
  2. 2.School of PharmacySunderland PolytechnicUK

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