What are the side effects of Drinking Beer (Alcohol)?

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effects of alcohol on thBeer

Alcohol in beer also breaks down in the body by the liver. Drinking beer and taking metformin can have serious side effects. Alcohol can talk with metronidazole (Flagyl) in beer. It can be upset in the stomach, vomiting, sweating, headache and heartbeat.

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History of brewing

Before 6000 BC, beer was made from barley in Sumer and Babylonia. Relief on Egyptian graves dating from 2400 BC shows that barley or partially sprouted barley was crushed, mixed with water, and dried in a cake. When broken and mixed with water, the cake gave an exhaust which was fermented by microorganisms deposited on the surfaces of fermentation vessels.

Types of beer

Beer-like beverages are produced in Japan (especially, from rice) and Mexico (from casserole, agave). In most parts of Africa, malted jowar, bajra and maize (corn) are used to make local beers like Bulza, Burukutu, Pito and Dishwalla. Mecca beer, Testino drinking is included in important social rituals in Tarhuman, Mexico.

Brewing process
Beer production involves the separation of yeast from merging, milling, mashing, separation, hop editions and boiling, hopes and precipitates, cooling and atmospheres, fermentation, young beers, ageing, maturing and packaging. The purpose of the whole process is to convert grain starch into sugar, remove sugar from water, and then to produce alcohol, lightly carbonated beverage, it is fermented with yeast.

Mistress modifies barley to green malt, which can then be preserved by drying. This process involves barley to scratch and ventilates, allowing it to sprout and malt and fix it.

Water in 12 to 15 degree Celsius (55 to 60 degree Fahrenheit) in water for 40 to 50 hours, less than 12 per cent starts with the barley harvesting on moisture. During this vertical period, barley can be dried and the air is rested, or vertical forcible atmospheric can occur. As the grain reduces water, its volume increases by about 25 per cent, and its moisture content reaches around 45 per cent. A white root sheath, which is called chit, breaks through the husk, and adhesive barley is removed from the vertical to germinate.

Junk Cord root embryo, activated by water and oxygen, is a plant hormone called gibberellic acid, which initiates the synthesis of α-amylase. Α- and β-amylases then convert corn starch molecules into sugars which can be used as embryonic meals. Other enzymes like protease and β-glucanases attack the cell walls around starch grains, convert insoluble proteins and complex sugars (called glucose) to amino acids and glucose.

To remove most of the moisture, the green malt is dried, in which 5 per cent laser and 2 per cent in conventional alley goods are released. This process arrests the enzyme activity but leaves an active 40 to 60 per cent in the active state. Treatment at high temperatures promotes the reaction to make melanogenic between amino acids and sugars, which gives both the colour and taste to the malt.

Modern malting can produce malt in four to five days, and technological improvements give precise control over the use of temperature, humidity and heat. The tower malting has been developed with groove and the upper floor for vertical and lower floors, which produces a compact, semiconductor operation, which is fully automated.

After the murder, the malt is mixed with water at 62 to 72 degree Celsius (144 to 162 ° F), and the enzymatic conversion of starch into fermentable sugar is completed. Aqueous extract (wort) is separated from the residual “expenditure” grain.

For efficient extraction with water, malt should be milled. Early milling procedures have used manually or stones drove by water or animal power, but modern beverages use mechanically operated roller mills. The difference between the mill’s design and the role is important in achieving the correct reduction in the size of the malt. The brittle in the object particles is meant to keep the husk relatively close while breaking the modified starch.

Meld is called, milled malt is mixed with water, in which starch, other molecules, and enzymes are dissolved and rapid enzymes are taken. The solute-rich liquid produced in mashings is called wart.

Other sources of starch, which can be mashed with malt to gelatinizes at 55 to 65 degree Celsius (131 to 149 ° F). Wheat flour and corn (corn) flakes can be directly added to the mash, while corn grits and rice grits should be boiled to gelatinize before. For their use, a third vessel, grain cooker is required.

Stripping the wort
Mash tun used in infusion mesh is attached with a false base, in which there are precise mechanical slots through which the stored husk cannot be passed during milling. The trapped husks thus make a filter bed which removes the solids from the vapour, leaving the remains of the expanded grain. Wart separation takes 4 to 16 hours. For full extraction, the solid substances are sprayed with water, or sparged at 70 ° C (160 ° F).

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Boiling and fermentation

After separation, the wort is transferred to a vessel called kettle or copper to boil, which is essential for arresting enzymes activity and obtaining bitterness value of additional hopes.

Many varieties of the hump (Humulus lupulus) are selected and they are born for bitter and aromatic properties, which they lend to cook. Female flowers, or cones, produce small glands, which contain chemicals of value in cooking. Humulones are the chemical components extracted during boiling. One part of these, α-acids, isomerized by heat to make related ISO-α-acids, which are responsible for the bitter taste characteristic of the beer.

Hot and cold
The kettle boils up to 60 to 90 minutes, dehydrates the wart, evaporates unwanted aroma, and emerges from insoluble proteins (called hot brakes or trubs). The tab and the hopping hop is removed in a separator, where the hop filter emits from the bed. In modern practice, another fast whirlpool separator is also used. This instrument is a cylindrical vessel in which wort is pumped onto a tangent, the circulating vortex movement makes concrete to form concrete cone below.

In this most important phase of the process of cooking, ordinary sugars in wort become converted into alcohol and carbon dioxide, and green (young) beer is produced. Fermentation is done by yeast, which is added or rotated, which is 0.3 kilogram per facilitator (approximately 0.4 oz per gallon), which produces 10,000 ml cells per kilo.

Yeasts are classified as fungi; Among those strains used for fermentation are cactromyes (which means “sugar fungus”). In cooking, it is traditional to mention the El Usost used primarily in top fermentation in main fermentation in the form of hazardous yeasts in the form of lower strains of the top strains of S. Cerevisiae and S. carlsbergensis. Modern yeast settles, however, classifies all breeding strains in the form of S. cerevisiae, and many ales are originally made by fermentation with top strains.

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