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E x e r c i s e O n e
. Choose the best phrase from the given below to fill each of the gaps: to
prevent undesirable products
;
simply by crushing
;
top of the beer during fermentation
;
a harvested grain started
;
to control the yeast culture
;
the spontaneous
fermentation of their grapes
;
the conversion of starches
;
through adding spices
;
provide bitterness and aroma
;
The herbs and spices
;
to
control the yeast culture
;
Part of the modern brewing
;
helped to create the pale ale
;
The main salts of interest
;
the way the yeast
behave
;
will play a great part
;
ageing their wines
.
WATER – The quantity and variety of dissolved salts in the water used 1. _____ in the character of the final beer. The salts play
a part in the extraction of fermentable sugars from the grain as well as affecting 2. _____ during fermentation. The total salts in
Pilsen's water amounts to around 30 parts per million whereas in Burton on Trent the content is 1220 parts per million. 3. _____ are as
follows; Calcium – increases the extract (efficiency extracting sugars during mashing). It can also help to make the beer clearer.
Sulphates – enhance the bitterness of the hops. It was Calcium Sulphate in the local water in Burton on Trent that 4. _____ style of
beer. Chlorides – to enhance sweetness. These are relatively high in the waters of Dublin and London. This is where Porters and
Stouts originated. Part 5. _____ process involves modifying the content of these key ions to produce water that is best suited to the
style of beer being produced.
MALT – Grapes can be made to release their sugars 6. _____ In more Northern latitudes where grapes and sweet fruits do not
readily grow ancient people turned to another source. It was probably discovered by accident that as 7. _____ to germinate, its sugar
content seemed to increase. This was due to 8. _____ in the grain sugars as the seed began to germinate. If this process is stopped by
drying 9. _____ in this process, the grain will contain some sugars plus a quantity of enzymes to aid the extraction of fermentable
sugars. The process of mashing makes use of these enzymes to do just this job.
HOPS – Winemakers used to add aroma to their wines 10. _____ and fruit. The favorite for brewers is to add the flower of the
hop vine. When wine makers moved to 11. _____ in oak casks, they discovered that the wood performed a similar job but most
modern beers are too light in flavor to cope with this process. 12. _____ once added to wine also acted as a preservative. The hop
cones added to beer also perform very well in this respect. The hops add alpha and beta acids that 13. _____ to the final product. Hops
are chosen for their content in these products as required by the beer being produced. They are also added at different stages in the
process depending on whether they are being used to provide bitterness or aroma. Our beers use hops to provide both bitterness and
aroma.
YEAST – The first winemakers did not realize 14. _____ was caused by the wild yeasts hat collected on the skins of the grapes.
Some styles of beers still make use of wild yeasts but as the yeast has such a contribution to make to the character of the final beer,
most modern brewers prefer 15. _____ These are yeasts that form a foam on the 16. _____ The foam is skimmed at a certain stage in
the fermentation and used to start the next beer fermenting. They are pitched in at around 15 deg C and the fermentation temperature
rises as the yeast culture grows. The temperature can rise to 25 °C or more but must be controlled to 17. _____ being produced that
can affect the final flavor. The sugar content of the liquid is monitored throughout the fermentation and the process is stopped when
the desired alcohol strength is reached.
E x e r c i s e T w o
. Put the verbs in brackets into the correct form.
The malt (crack), i.e. rolled between precisely set rollers, to just split the grains but not produce flour. This stage is critical as we
just need grains that (split) to release the sugars and enzymes. Grains that are crushed to flour prevent the mash from being effective
and can block filters later in the process. This cracked grain (mix) with water at a precisely Tolled temperature of around 67 °C. This
is a temperature that (stimulate) the enzymes in the malt to convert starches to sugars that (release) into the liquid now called a wart.
A process known as sparing (use) to try to maximize the extraction by adding more water until the volume of liquid is correct
and the recalculating the wart through the grain. Once the sugar extraction is completed 90…120 minutes, the wart (pump) through to
a large boiler known as a 'copper'. The wart now (bring) to the boil at which point the first batch of hops is added. Hops added at this
stage are for bitterness. Any aroma imparted from the hops added at this stage (boil) off. The wart is boiled for around 90 minutes
before the aroma hops are added and the heat removed. After a short period of time, the wart rapidly (cool) and transferred to a
fermentation vessel at around 17 deg C. The yeast is added as soon
as conditions are right and fermentation generally starts in a few
hours.
E x e r c i s e T h r e e
. Make up questions using Present Simple Active and Passive.
It is important that the temperature is controlled within tight limits as this affects the fermentation products and hence
characteristics of the final beer. After a few days, the sugar content and alcohol content reach a target value and the fermentation is
stopped by cooling the beer below the yeast activation temperature. The yeast is removed and the beer is then pumped to conditioning
tanks. It remains in these tanks for a few days to mature before being transferred to casks or bottles. Bottling involves an additional
process to encourage further conditioning in the bottle. The bottled beer is not filtered or pasteurized so that the beer continues to
develop once bottled as long as the environment is suitable. If the bottles are stored upright at 14 – 17 deg C, the yeast continues to
ferment slightly and adds some condition to the beer. This yeast will also fall to the bottom of the bottle so the beer should be
decanted in one go to prevent the yeast returning to suspension.
It is control of this process from start to finish that ensures a high quality product. Realizing this, we at ’Le Brewery make great
efforts to carefully control this process so that every bottle tastes as good as the last.
We look forward to your visit and feel sure you will enjoy our hand crafted traditional beers.
E x e r c i s e F o u r
. Choose the best beginning phrase from the given below to fill each of the gaps:
1. Shipping:
2. Labeling:
3. Ingredients:
4. Product Inspection:
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