The HistoryThe history of beer is closely linked to the first steps taken by the men in agriculture and the consequent need for storage of grains.
Is assumed that its name comes from classical Latin cerevisia, Cervisia or by reference to Ceres, goddess of agriculture.
Farmers noted that this combination of milled grains, placed in a container and exposed to normal environment fermented (by the action of microorganisms in the environment). The result of the harvest and tasted liked to add water to ferment the resulting paste.
The industrial mass production is recognized as initiated in the late eighteenth century, leaving very few traces of those brands.
Composition of beer
There are three basic products used for processing
Malt: Obtained malting process of malting barley grain
Hops: It comes from mature female flowers of the plant
Water: The great importance of this element is given because they collaborate in the process and taste the final product
Besides these
Ingredients,we add
Attachments: The broken rice and grits, as attachments, starches contribute only needed for brewing.
Yeast: Yeast are unicellular fungi that reproduce by budding.
Pasteurization
• It is a thermal procedure or operation which is achieved by ensuring the biological quality over time without altering the composition of the product.