MALTING, BREWING AND DISTILLING 227 TABLE 9. 4 Classical Beers of the World Classified According to Yeast Types Used in their Brewing Character Origin Alcohol Flavour features Malty, dry Lager/ Bavaria Light-bodied, light y Dusseldorf U.K. U.S. Can. Aus 2.5-5 Strong/old ale 68.4 ch, full, estery Stout(Mackeson weet, mild, lact. sour Porte London U. s, Can V. malty, Source: Pomeranz, 1987, using information from A. A. Leach of the Brewers'Society, U. K Fermentation continues for 7-9 days, producing Two thirds of the world's sake production takes ethanol and carbon dioxide. The gas may be place in Japan beer is bottled or casked. The reaction is the An essential difference between beer and sake collected for sale or for adding back whe exo- is that for sake the natural enzymes present in thermic and the temperature would rise unduly the grain are not employed in solubilizing the if not controlled. The yeast increases during starch, indeed they are expressly inactivated fermentation through asexual reproduction and before the saccharifying phase of sake brewing in consequence this constitutes an additional Enzymes are of course needed and these are by-product. During fermentation the ph drops derived from the fungus Aspergillus oryzae, they from 5.2 to 4.2 as a result of acetic and lactic acids synthesized by bacteria inevitably intro- are provided from a culture of that mould know oJl contains duced with the yeast. The green (jargon for including the alpha-and beta-amylases present young) beer is run off from the aggregated yeast cells and cooled to precipitate further haze in malt and an additional amylolytic en amyloglucosidase(see Fig. 3.12, p. 67), capable producing proteins and aged before filtering and of hydrolyzing starch polymers to glucose. The weeks( lagering before packaging into bottles balance of amylase to protease is inflenced by or kegs. An alternative treatment is for the green amylase production. The process is summarized beer to be run into casks, primed with sugars to permit secondary fermentation and with in Fig. 9.6 isinglass for sale as 'naturally conditioned beer; a The yeast used in sake production is a specialized product peculiar to the British Isles. ( TI train of Saccharomyces cereuisiae process is summarized schematically in Fig. 9.5. Unlike the husk of barley in the malting process, that of rice is not valued for its filtration Sake properties, nor indeed any other qualities. It is egree Sake production was reported to be 15 x 105 of polishing is severe; removing 25-30% of kl in 1985 the brown rice weight, in extreme cases 50%MALTING, BREWING AND DISTILLING 227 TABLE 9.4 Classical Beers of the World Classified According to Yeast Types Used in their Brewing Type Character Origin Alcohol Flavour (Oh viv) features Bottom-fermented Munchener Lagedale Munich 4-4.8 Malty, dry, mod. bitter Vienna (Marzen) Lager Vienna 5.5 Full-bodied, hoppy Pilsner Lager Pilsen 4.5-5 Full-bodied, hoppy Dortmunder Lager Dortmund 5+ Light hops, dry, estery Bock Lager Bav., U.S., Can 6 Full-bodied Dopplebock Lageriale Bavaria 7-13 Full-bod., estery, winey Light beers Lager U.S. 4.2-5 Light-bodied, light hops Saissons Ale Belgium, France 5 Light, hoppy, estery Trappiste Ale Bel. Dutch Abbeys 68 Full-bodied, estery Kolsch Ale Cologne 4.4 Light, estery, hoppy Alt Ale Dusseldorf 4 Estery, bitter Provisie Ale Belgium 6 Sweet, ale-like Ales Ale U.K., U.S., Can., Aus 2.5-5 Hoppy, estery, bitter Strong/old ale Ale U.K. 68.4 Estery, heavy, hoppy Barley wine Ale/wine U.K. 8-12 Rich, full, estery Stout (Bitter) stout Ireland 4-7 Dry, bitter Stout (Mackeson) stout U.K. 3.7-4 Sweet, mild. lact. sour Porter stout London, U.S., Can 5-7.5 V. malty, rich Source: Pomeranz, 1987, using information from A. A. Leach of the Brewers’ Society, U.K. Fermentation continues for 7-9 days, producing ethanol and carbon dioxide. The gas may be collected for sale or for adding back when the beer is bottled or casked. The reaction is exo￾thermic and the temperature would rise unduly if not controlled- The Yeast increases during fermentation through asexual reproduction and in consequence this constitutes an additional by-product- During fermentation the PH drops from 5.2 to 4.2 as a result of acetic and lactic acids synthesized by bacteria inevitably intro￾Top-fermented Two thirds of the world’s sake production takes place in Japan. An essential difference between beer and sake is that for sake the natural enzymes present in the grain are not employed in solubilizing the starch, indeed they are expressly inactivated before the saccharifying phase of sake brewing. E~~~~~~ are of cOurSe needed and these are derived from the fungus Aspergillus 0 yzae, they are provided from a culture of that mould known as ‘koji7. Koji contains 50 different enzymes duced with the yeast. The green (jargon for young) beer is run Off from the aggregated yeast including the alpha- and bela-amylases present in malt and an additional amylolytic enzyme cells and cooled to precipitate further haze￾producing proteins and aged before filtering and carbonating. Lagers are stored at 0°C for some weeks (‘lagering’) before packaging into bottles amyloglucosidase (see Fig. 3.12, p. 67), capable of hydrolyzing starch polymers to glucose. The balance of amylase to protease is inflenced by or kegs. An alternative treatment is for the green beer to be run into casks, primed with sugars to cultural conditions, figher temperatures favouring amylase Production. The process is summarized permit secondary fermentation and ‘fined’ with isinglass for sale as ‘naturally conditioned’ beer; a product peculiar to the British Isles. (The brewing process is summarized schematically in Fig. 9.5.) Sake in Fig* 9*6. The Yeast used in sake Production is a specialized strain of Saccharomyces ce~visiae. Unlike the husk of barley in the malting process, that of rice is not valued for its filtration properties, nor indeed any other qualities. It is removed by milling (see Ch. 6). The degree Sake uroduction was reuorted to be 15 x lo5 of polishing is severe; removing 25-30% of