KD Bier - Les 2 Ingrediënten

INGREDIENTS 

KD BEER
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INGREDIENTS 

KD BEER

Slide 1 - Diapositive

Ingrediëntens

Slide 2 - Carte mentale

contents
Popular
Most drunk alcoholic drink
Pilsner is the most popular beer style
Natural Product
4 Ingredients
Variations
brewing process



Slide 3 - Diapositive

Basic ingrediënts



Hops, Water, Yeast, Barley

Slide 4 - Diapositive

Water
90%

Compound
Hard or soft
Minerals
IPA & Pilsner
Quality
water sources
Treatments


Slide 5 - Diapositive

Functions of Water
Reaction medium
Dissolving substances
Enabling comments
Transport medium
Transporting substances

Slide 6 - Diapositive

Malt
Processed Grain
Effect on beer
Colour
foam collar
Taste
aroma
Enzymes
Convert starch to sugars

Slide 7 - Diapositive

Maltproces

Cleaning
Dust
Weeds
Determining quality
Size
Protein content
9.5% and 11.5%
animal feed



Sprouting
Soak
wet spraying
To Hatch (uitkomen)
At least 30% moisture
Killing
To dry
Temperature determines color and taste

Slide 8 - Diapositive

Slide 9 - Vidéo

Different types of Malt

Pilsner malt
Pale malt
Sweet taste
Caramel malt
Darker
Caramel
Smoked malt
Smoke flavour




Black malt
Roasted
Bitter
sour malt
Lactic acids
Sour taste
chocolate malt
Dark
Chocolate flavour



Slide 10 - Diapositive

Barley

Soul of the beer
Types of grain
Barley, 
almost all beers
Wheat
weizen/wheat beer
more protein, less starch, firm foam head
Oats
Full taste




Rye
spicy
Gluten free
Spells
Quinoa
Corn
Corona
bud


Slide 11 - Diapositive

Hops
Humulus Lupulus
Familie van de Cannabis
Lupuline
Hops is femail
Hop area's
Hallertau Duitsland
Yakimavalei VS
Kent Groot Brittannie
Poperinge België



Slide 12 - Diapositive

Processing
Hop pellets
Grinded
Pressed
Constant taste
Hop extract
Concentrated taste
Reducing the cooking time
Fresh hop cones
Filtering
Not available all year round


Slide 13 - Diapositive

Slide 14 - Diapositive

Yeast
Unicellular organism
Mold
Healthy yeast
Saccharomyces yeast
Sugars
Alcohol
Carbon dioxide
Aromas
Clean yeasts



Slide 15 - Diapositive

Slide 16 - Diapositive

Types of Yeast
Bottom fermented
Yeast cells descend
2 to 12 degrees
Bearing time
4 to 12 weeks
Taste
Fresh
You can drink a lot of it
Type bear
Pilsner
Some bock beers

Top fermentation
Yeast cells go up
Temperature
high
15 to 25 degrees
Bearing time
2 to 3 weeks
Taste
Rich & floral
Type
Almost all specialty beers

Slide 17 - Diapositive




Spontaneously fermenting

No addition of yeast cells
Gueuze
Lambiks




Mixed yeasts

Top fermentation with Wild yeasts
Types
Orval
Rodenback

Slide 18 - Diapositive

Herbs
Smell and taste
Plants and fruits
Christmas trees
Drop
Gruit
Herbal mixture
Rosemary
Bay berries
Coriander
Seeds
wheat beer
Triples


Slide 19 - Diapositive

Herbs 2
Flowers
Strong and spicy
Curacao shell
Citrus fruit
Orange
Fruit
Skin
Juice Kriek
Honey
Soft and sweet



Slide 20 - Diapositive

What is the main function of yeast in beer?

Slide 21 - Question ouverte

What are the 4 basic ingredients of beer?

Slide 22 - Question ouverte

What mainly determines the taste of beer?
A
Malt
B
Hops
C
Water
D
Yeast

Slide 23 - Quiz

Does the hardness of water affect the taste of beer? Why yes, why not?

Slide 24 - Question ouverte

Why do brewers want a constant composition and quality of the water they use?

Slide 25 - Question ouverte

Briefly describe the malting process

Slide 26 - Question ouverte

Which grain is most commonly used in beer production
A
Wheat
B
Rice
C
Rye
D
Barley

Slide 27 - Quiz

What are functions of malt in beer brewing?

Slide 28 - Question ouverte

How does corn affect the taste of beer?

Slide 29 - Question ouverte

The quality of barley must be good. What's the meaning of this?

Slide 30 - Question ouverte

What is the right protein content for barley to be used in beer brewing?
A
Among 9,5 en 11,5%
B
Among 10,5 en 13,5%
C
Among 5,5 en 8,5%
D
Among 15,5 en 17,5%

Slide 31 - Quiz

What is the use of sprouting the grains in the beer process?

Slide 32 - Question ouverte

Which two grains are used to brew gluten-free beer?

Slide 33 - Question ouverte

There are 6 different types of malt. Name 3 and give a short description

Slide 34 - Question ouverte

Why are hops used in brewing beer?

Slide 35 - Question ouverte

What is the function of Lupilin

Slide 36 - Question ouverte

What is the official name of hops?
A
Lepulus Helelus
B
Helelus Lepulus
C
Lupulus Humulus
D
Humulus Lupulus

Slide 37 - Quiz

What three hop varieties are there?

Slide 38 - Question ouverte

Bitter hop
Aroma hop
Dual purpose hop
late in the cooking process
early in the cooking process
Both bitterness and aroma
Nugget
Challenger
Merkur
Contennial
Citra
Saaz

Slide 39 - Question de remorquage

IIn what three forms can hops be added to the brewing process?

Slide 40 - Question ouverte

What 4 forms of fermentation are there in beer brewing?

Slide 41 - Question ouverte

What is the biggest difference in taste between bottom fermented or top fermented beer?

Slide 42 - Question ouverte

Which of the 4 basic ingredients was the effect discovered, not so long ago?
A
Malt
B
Barley
C
Yeast
D
Water

Slide 43 - Quiz

Name 3 herbs that are often used in gruit

Slide 44 - Question ouverte

What fruit is used in making Kriek Lambic?

Slide 45 - Question ouverte

What is Curacao shell?

Slide 46 - Question ouverte