The ingredients of beer?!
Why is yeast never on the list!?Www@FoodAQ@Com
Answers:
water
malt
hops
yeast is used in the process to convert the malt sugar to alcohol but there should not be any yeast left in the beer when it is made!. Exceptions are White Shield and bottled
Guinness, which both have yeast in!.Www@FoodAQ@Com
malt
hops
yeast is used in the process to convert the malt sugar to alcohol but there should not be any yeast left in the beer when it is made!. Exceptions are White Shield and bottled
Guinness, which both have yeast in!.Www@FoodAQ@Com
The main four ingredients of beer are in order of appearance malted barley, water, hops and yeast!.
Other grains such as wheat, oats and rice are sometimes used in addition to the malted barley, and even spices such as coriander seed, orange peel and candy sugar in some beers!. Yeast may not always be listed but it is always there, unless the beer is alcohol free!.
In many Belgian ales you will see a yeast sediment in the bottle as extra yeast is added to produce secondary fermentation in the bottle!. You can either pour carefully so as not to disturb it or swill the last of the beer round in the bottle and drink the yeasty bit separately!. This is often done with Trappist Orval for example!.
German Hefeweizen translates as "yeast wheat" and the cloudiness of the beer is the result of yeast suspended in the beer!.
Ditto, with the Belgian white beer Hoegaarden and even St!. Austells Clouded Yellow in the U!.K!. is a cloudy wheat beer!.
Far less evidence of residual yeast in beers such as IPA's though where the bitter hoppiness is the main feature!. Goose Island IPA is a particularly bitter beer, and rather nice it is too!! There are just so many vastly different styles of beers, that's why I love them so much :-)Www@FoodAQ@Com
Other grains such as wheat, oats and rice are sometimes used in addition to the malted barley, and even spices such as coriander seed, orange peel and candy sugar in some beers!. Yeast may not always be listed but it is always there, unless the beer is alcohol free!.
In many Belgian ales you will see a yeast sediment in the bottle as extra yeast is added to produce secondary fermentation in the bottle!. You can either pour carefully so as not to disturb it or swill the last of the beer round in the bottle and drink the yeasty bit separately!. This is often done with Trappist Orval for example!.
German Hefeweizen translates as "yeast wheat" and the cloudiness of the beer is the result of yeast suspended in the beer!.
Ditto, with the Belgian white beer Hoegaarden and even St!. Austells Clouded Yellow in the U!.K!. is a cloudy wheat beer!.
Far less evidence of residual yeast in beers such as IPA's though where the bitter hoppiness is the main feature!. Goose Island IPA is a particularly bitter beer, and rather nice it is too!! There are just so many vastly different styles of beers, that's why I love them so much :-)Www@FoodAQ@Com
The standard for beer labeling is that drinks above 1!.2% are exempt ingredient listing!.Www@FoodAQ@Com
Because once it has done it's job they filter it out!. Dead yeast would cause 'off flavours'!.Www@FoodAQ@Com
good point ! ive thought that before +1Www@FoodAQ@Com
