Tuesday, October 31, 2017

Our W Octoberfest Solution




Beer is the oldest alcoholic beverage. It has four basic ingredients: Barley, water, hops, and yeast. The basic idea in creating beer is to turn the yeast into alcohol and CO2 by extracting the sugar from grains. 

One of the common issues that brewers face is the beer haze. Beer haze is primarily a complex of protein and polyphenols with metal ions and usually some carbohydrate compound, resulting the appearance of the beer to be hazy or cloudy. Carrageenan is the reasonable way to
minimize the problem.

As a carrageenan manufacturer and producer, W Hydrocolloids Inc., was able to develop a carrageenan blend that is specifically made for beer, the Ricogel BF. It is an alkali treated carrageenan that may be made in granules, powder, and tablets as fining agent to precipitate the protein and other substances that cause beer turbidity to beer. Its primary functions toward beer are, it improves the wort recovery and gives clarity; it minimizes the use of fitter aids and it coagulates and precipitates proteins during cold break. It guarantees efficiency in production and cost, because it only requires low dosage in low cost.

In brewing, various techniques have changed, the basic process remains the same.


The process

1. Malting

The process of malting is divided into 3 steps; the heating, drying out, and cracking of the harvested grains. The core goal of this process is to isolate the enzymes needed for brewing in preparation for the next procedure.

2. Mashing

After the malting process comes the mashing wherein grains are steeped in hot (not boiling) water. The core goal in this process is to activate enzymes in the grains that cause it to break down and release its sugar. Once done, the water from the mash is drained and now called wort-a sticky sweet liquid. 
 
3. Boiling

The wort is boiled for around an hour while hops and other spices are added several times. Hops are the flowers of the hop plant that gives stability and bitter, zesty or citric flavors to balance out the sweetness in the wort. They also serve as natural preservative to the beer. Ricogel BF is added on the last 10-15min of the boiling process

4. Fermentation

After an hour of boiling, the wort is cooled, strained, filtered, and put in a fermenting vessel, and now ready for fermentation. It is the process where yeast is added to consume the sugar in the wort to and converts it to CO2 and alcohol. The beers are stored at depending on its kind.  Lagers are stored at a cool temperature for several weeks, while ales are stored at a room temperature for just couple of weeks. 

5. Packaging

After the fermentation and carbonation process, it is down to the last process which is packaging whether in can, keg, or bottle. It is best served when cold!

Achieve your desired clarity on beer for best drinking experience with Rico Carrageenan. For more information on carrageenan for food applications, contact us for inquiries and samples at +(032) 856 3838 or email us at sales@rico.com.ph.

References
How beer is made. Retrieved from http://homebrewacademy.com/how-beer-is-made/

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