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BEER - Coggle Diagram
BEER
PROCESS
1- SELECT THE GLASS
2- RINSE IT WITH COLD WATER
3- TILT THE GLASS AT 45°
4-PUOR UP TO 3/4 OFF GLASS
5-GET THE RIGHT OF FOAM
BREAK THE CO2 BECAUSE IF I DON'T BREAK THE CO2, IT WILL BREAK IN THE STOMACH.
BEER TYPES
LAGERS
LOW FERMENTATION
7°-9°
YEAST DEPOSIT AT THE BOTTON OF THE TANK
START FERMENTATION
FEATURES
PALE IN COLOUR
LOWER IN ALCOHOL
LIGHTER IN TASTE
ORIGINS
CZECH REPUBLIC
GERMANY
FEATURES
HIGH HOPPY CONTENT
DRY AND BITTER FLAVOUR
EXAMPLE
HEINEKEN
BECKS
ALES
HIGH FERMENTATION
12°-23°
YEAST DEPOSIT AT THE TOP OF THE TANK
FEATURES
DARKER IN COLOUR
HIGHER IN ALCOHOL
RICHER IN TASTE AND BODY
ORIGINS
LONDON
FEATURES
DARK BORWN COLOUR
ROASTED MALT AROMA
EXAMPLE
THUNDER
ACCORDING
SUGAR CONTENT
ALCOLIC CONTENT
FERMENTATION
FERMENTED ALCOHOLIC BEVERAGE
INREDIENTS
WATER
90 %
1 LITRE OF BEER
3-9 LITRES OF WATER
GRAINS
MOST COMMON
BARLEY
BUT
OAT
RYE
WHEAT
IMPORTANT BECAUSE
PROVIDE THE SUGARS
GIVE COLOUR, BODY, FLAVOURS AND AROMAS
HOPS
MAIN HOP-GROWING AREAS
NORTH-WEST USA
SOUTHERN UK
GERMANY
CZECH REPUBLIC
CHINA
PROVIDE BITTERNESS
GIVE FLAVOURS AND AROMAS
YEAST
PRODUCES ALCOHOL + CO2
DIFFERENT TYPES OF YEASTS
BRING TO DIFFERENT FERMENTATIONS