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1. General principles of brewery hydrolysis
Unlike wine, cider or fermented fruit-based beverages, beer is a cereal-based beverage whose fermentable sugar content is not defined at the outset. In viticulture, the ripening of grape juice depends on weather conditions, and during the harvest the winemaker transforms the sugars into alcohol, but cannot interfere with the alcoholic strength. The world of brewing is quite different, since the brewer can decide on the balance he gives to his beer by defining the sugar/alcohol ratio himself.
The brewer's first task is to extract fermentable sugars from the starch contained in barley malt. The starch contained in the barley is gradually broken down during mashing (hot maceration of the barley). This transformation corresponds to enzymatic hydrolysis of the starch by the malt's natural enzymes. At harvest, barley contains no enzymes (amylases). The enzymes needed...
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General principles of brewery hydrolysis
Beer typology
Bibliography
Bibliography
Standards and norms
Analytica Microbiologica EBC
Regulations
Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods
Decree 2016-1531 of November 15, 2016 on the composition and labeling of brewing products...
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