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Beer

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Submitted By okano
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據專家的研究,人類八仟年前就懂得運用發芽的穀物釀造酒類,當時人類尚不懂得穀物發芽機制,只知道把發芽的穀物搗碎加水煮過後會得到甜甜的液體,再加以濃縮則會得到濃稠的糖液(如麥芽糖),而適當濃度的糖液經發酵後則可得到酒液。 酒的釀造與穀類發〝芽〞的關係 不論大麥、小麥、燕麥、蕎麥、大米、小米、玉米、高梁….含澱粉質且會發芽(廢話..種子當然會發芽)的穀類都可拿來釀酒。而把發芽到〝適當程度〞的穀類乾燥後就是釀酒的原料,以啤酒而言就是〝麥芽〞。但….什麼是〝適當程度〞的發芽? 就像人類一樣,穀類植物會把大部分的養分留給下一代,因為不知道下一代會在什麼時候〝出生〞來利用養份,所以〝母體〞便以一種不容易流失且可長期保存的形態來把養份留給下一代…….澱粉質。 當穀類植物的種子在適當的環境下,其胚芽細胞首先從休眠狀態甦醒過來,隨後便開始消化分解胚芽本體的蛋白質、並製造及釋放出〝酶〞(酵素)來改變種子本體內的構造及化學成分,使胚芽細胞能充份利用儲藏的養分。蛋白質分解的過程關係著酒體的風味、泡沫性及酒體的穩定性。 胚芽細胞利用儲藏養分的第一道關卡是澱粉細胞的細胞壁,而細胞壁的主要成分是半纖維素和膠類物質(β-葡聚糖和戊聚糖)所以胚芽細胞會釋放出第一種〝酶〞(β-葡聚糖酶)來分解它,β-葡聚糖是一種黏性物質,所以此一階段關係到酒體的泡沫及穩定性。 隨後胚芽細胞會生產及釋放〝澱粉酶〞(〝人類〞的〝口水〞裡面也有〝澱粉酶〞)來把〝澱粉質〞轉化為最好利用的養分〝糖類〞。〝澱粉酶〞的生產量則關係到〝澱粉質〞轉換成〝糖類〞的〝力量〞專業名詞稱為:〝糖轉化力〞的〝力價〞。

這是乾的大麥
這是乾的小麥....小麥沒有穀皮(殼)
發了芽的大麥 發了芽的小麥
根芽是長長的鬚鬚......

葉芽是貼在麥體的短短翹翹那一片... 大麥的葉芽被包覆在穀皮裡面需要剝開穀皮才看得到
麥子的浸泡:
浸泡麥子的目的在於,使麥體均勻的吸水,使處於乾燥休眠狀態的麥胚芽細胞甦醒。重點、要使麥子均勻的吸水並使〝麥體〞含水量一致,浸泡之前最好要將麥子低溫儲藏約2~3週,以利打破麥穀的〝休眠期〞促進發芽率,低溫儲藏的溫度約在3~5度即可。 理論上〝浸泡麥子〞要使〝麥體均勻吸水度〞達43~48%,但是一般〝私釀啤酒〞釀造者沒有比較精密的儀器(以前修道院釀造啤酒時也一樣沒有〝比較精密的儀器〞), 所以只要依以下的操作就可以達到〝近似〞的要求: 首先到〝粉鳥仔店〞買一級的大麥(最好是澳洲或美國的一級大麥,不要買到〝大陸貨〞)
1把麥子浸泡於水中8小時
2撈起後並於每隔15~20分鐘噴淋水或泡水一次
3以上四小時後再將麥子浸泡於水中4小時
4重複〝2〞的動作
5重複〝3〞的動作
6重複〝2〞的動作
7以上四小時後再將麥子浸泡於水中2~4小時(觀察麥子萌芽來決定浸泡時間)
8觀察麥子萌芽如達70%以上,則浸泡程序完成 以上是老酒鬼的經驗。工具是..有〝很多洞洞〞的可疊式塑膠箱盤鋪上細網(以麥子掉不出來為原則)麥層不超過2~3公分,兩個塑膠箱盤可〝發〞大約5公斤麥子,可用來釀造約20公升啤酒,一公斤麥子約15~20元台幣……。
發芽
當麥穀發芽時會長出兩種〝芽〞
1根芽(部落格裡有照片努力翻文吧)~~其主要作用為:吸收水分、礦物質…..等營養素
2葉芽(部落格裡有照片努力翻文吧)~~其主要作用為:為(ㄨㄟˋ四聲)光合作用的〝葉子〞成長做準備 不幸的是……兩種芽的生長均會消耗麥體內的養分…〝澱粉質〞…而沒發芽的麥子則不含〝澱粉酶〞,無法在釀造程序的〝糖化〞過程中,把〝麥體〞內的〝澱粉質〞轉化為供給發酵所需的〝糖類〞,所以我們面臨兩個難處︰ 1發芽不足則〝澱粉酶〞的生產量不夠,在釀造程序的〝糖化〞過程中會導致〝糖化力〞不足,無法把麥體內的〝澱粉質〞完全轉化為〝糖類〞。
2發芽過度則〝澱粉質〞被〝過度消耗〞以供給〝芽體〞的成長,導致麥穀利用率偏低且過度成長的〝葉芽〞含有草腥味~~~~你不會想喝有〝草腥味〞的啤酒吧。

重點來了~~~~~~~~~~~~~~~~~~~什麼是是當的發芽~~~~~~
以下的重點是〝老酒鬼〞花了二條〝萬寶路香菸〞、四手〝海尼根啤酒〞跟〝老外恩師〞(華人有〝拜師的禮儀〞但是有的老外不懂,他把〝禮儀〞當賄賂,導致〝老外恩師〞時常跟〝老酒鬼〞說有問題可以私下來問……挖勒…...問一次交一次〝禮儀〞…@@?...,但是…〝老外恩師〞他〝懂〞的~~他騙我~~~= =?...以後再談…)換來的………….. 1當根芽成長到〝麥體〞的總長度以上時〝澱粉酶〞的生產量大量增加,當根芽成長到麥體長度的1.5倍時〝澱粉酶〞的生產量達到最高峰、其後下降。
2當葉芽成長到麥體的一半長度時〝蛋白質〞的分解及〝澱粉酶〞生產量達到最適當點,又~~當葉芽成長到麥體的0.6長度時〝蛋白質〞的分解及〝澱粉酶〞生產量達到最高點、其後下降。
下次會講到~~~~發芽的步驟….什麼時候該乾燥….什麼時候該烘烤….該怎麼乾燥…. 該怎麼烘烤….水晶麥芽怎麼烤….烘烤麥芽怎麼烤……。
要看〝根芽〞與〝葉芽〞嗎?....先看小麥的吧…因為小麥沒有〝穀皮〞(粗糠皮)看得比較清楚。長長的〝鬚鬚〞是根芽、長在〝麥體〞上〝翹翹小小〞的那一片是葉芽。

大麥因為有〝穀皮〞(粗糠皮)包覆,所以看不到葉芽

帶殼大麥芽與剝開大麥芽的合照…雖然把大麥芽的〝穀皮〞4剝開,但是~~~還是拍不清楚大麥〝葉芽〞…..所以〝忍耐看〞吧!…

重點來了~~~~~~~~~~~~~~~~~~~~~~~~以下的步驟~~~~~~~~~又(第二次)花了〝老酒鬼〞二條〝萬寶路香菸〞、四手〝海尼根啤酒〞讓〝老外恩師〞現場指導~~~~事後~~~~問〝老外恩師〞懂不懂華人的〝禮儀〞…..他跟我說~~~他懂~~只是他最近〝缺煙抽〞〝缺酒喝〞才故意〝裝〞的~~~~挖勒~~~老外也會〝莊孝偉〞…..。 麥穀的發芽︰ 1當麥穀經浸泡程序(請查閱部落格〝私釀啤酒〞~~如何〝發〞麥芽~~適當的發芽….第一集)〝發芽〞(長出一點點小芽)後即可不需〝浸泡〞,而改用每1~2小時〝噴淋水〞的方式保持麥芽的含水度。此時〝芽體〞會〝呼吸〞需要通風~~。 2當根芽成長到如下圖所示的長度 (0.5倍〝麥體〞長度) 時,停止通風(可用一塊布把它蓋起來,不讓空氣流通)並把〝噴淋水〞的步驟改為2小時一次。為什麼?~~~因為此時~~〝根芽〞的成長速度〝粉〞快,有必要抑制〝根芽〞的生長以催生〝葉芽〞的成長,來促進〝胚芽細胞〞內的〝蛋白質〞消化並轉化為〝澱粉酶〞。如不給於〝根芽〞生長抑制,則會過度消耗〝澱粉質〞而造成麥穀利用率降低。

3當〝根芽〞成長到〝麥體〞的1.6~1.8倍左右時,剝開〝穀皮〞觀察~~〝葉芽〞已達〝麥體〞的0.6~0.7倍長時,即可開始乾燥程序。
麥芽的乾燥:

1如何判斷麥穀發芽到什麼時候該乾燥呢?……..其實要靠你的經驗!…..但是老酒鬼把個人經驗在這裡發表~~~~還有~~~~不一定要依照老酒鬼的方法作~~~~你的經驗才是重點…….才是〝私釀啤酒〞生命的延續…….. 來吧~~~看麥穀"根芽"發芽到以下圖片的情況就達到乾燥的最佳時機了

2如何乾燥~~~你家有除濕機吧…..用架子撐起一個空間,然後把除濕機跟麥芽擺在撐起的空間內然後蓋上一片布~~~為什麼要用布呢?…..因為~~~會怕除濕機過熱。 〝私釀啤酒〞無法像工廠一樣有齊全的設備,當運用手邊的現有工具時,就要注重安全,注意嘿~~~~乾燥空間要大一點~~~蓋的布要離除濕機遠一點……..然後乾燥時要每30分鐘定時翻動麥芽~~~依老酒鬼的經驗10小時就可乾燥到下圖的情況……看圖吧…..右邊是大麥.....左邊是小麥

到此~~~~~~乾燥程序完成…….再來就是〝烘烤〞…..
烘烤︰

主要麥芽(也就是俗稱的〝白麥芽〞~~〝淡色麥芽〞)

1 烘烤工具~~炫風式烤箱…..容量:越大越好(家用的最大容量好像是30公升)……溫度:最低50℃最高…隨便你~~只要有150度以上..
2 把乾燥好的麥穀,用不鏽鋼網籃(淺的)裝好放入炫風式烤箱內,溫度設定為50度烘烤10分鐘,再把溫度設定為65度烘烤40分鐘,再把溫度設定為75度烘烤50~70分鐘(視麥穀的〝乾度〞而定)。
3 把烘烤好的麥穀從烤箱內取出,然後~~不擇手段的把麥根去除(用手磋或是裝在布袋揉,或是在不鏽鋼網籃上磨都可以)~~~因為〝麥根〞又苦、又澀、又有青草味道~~~。
以下為去除麥根後的麥芽

4 把去除麥根後的麥芽用袋子或罐子密封,儲藏1~2個月讓它熟成就可以使用了。

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...Ingredients Found In Beer are Beneficial to Our Health Drinking beer for some people who likes to go to the party or just relaxing their body is a habit. However, some people think beer is the alcohol drink that effects bad habit, cause be hangover, and has high risks for some diseases. Besides that, some people consider that consuming beer intake too much can damage the body’s digestive system, kidney, and fetuses of pregnant women. Apparently that drinking beer has positive effects to our health as long as normally consumption though consuming of beer has the bad effects too such as bad habit, hangovers, and addiction. However, several study says that benefits of beer consumption is able to minimize some of disease symptoms. Beer consist of 5 main ingredients (Water, Malt, Barley, Hops, Yeast), but some sources says that 3 of the ingredients (Water, Malt, Yeast) are useful to reduce the risk of kidney stones, diabetes, and gastric acid, which means has certain good effects to our body. The first main ingredient that are useful for beer is 93 percent comes from Water. Water in beer should free and clean from bioligical, physical, and chemical contamination in brewing. Water containing oxygen and soda in beer which able to allow oxygen to the kidney so it will help avoid kidney disease, and give fresh oxygen to kidney stone. You can imagine how importants it is for our body. Researches from Finland has completed their study and says that drinking beer can reduce the risk...

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Boston Beer

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Beer and Sports

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Tiger Beer

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Backgroud of Beer

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Boston Beer

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