https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spiritsen-USTelligent Community 13https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spiritsThu, 07 Nov 2024 14:36:21 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Jonathan Eichholzhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsCurrent Revision posted to Study-Guide by Jonathan Eichholz on 11/7/2024 2:36:21 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview</div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/181Tue, 18 Jun 2024 15:06:35 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 181 posted to Study-Guide by GuildSomm Admin on 6/18/2024 3:06:35 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview</div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/180Wed, 03 Apr 2024 16:34:14 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Jonathan Eichholzhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 180 posted to Study-Guide by Jonathan Eichholz on 4/3/2024 4:34:14 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/179Mon, 04 Mar 2024 21:51:25 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 179 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:51:25 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/178Mon, 04 Mar 2024 21:50:39 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 178 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:50:39 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/177Mon, 04 Mar 2024 21:49:10 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 177 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:49:10 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/176Mon, 04 Mar 2024 21:47:45 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 176 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:47:45 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/175Mon, 04 Mar 2024 21:42:04 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 175 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:42:04 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/174Mon, 04 Mar 2024 21:39:53 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 174 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:39:53 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/173Mon, 04 Mar 2024 21:21:32 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 173 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 9:21:32 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/172Mon, 04 Mar 2024 20:52:16 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 172 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 8:52:16 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/171Mon, 04 Mar 2024 20:29:53 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 171 posted to Study-Guide by Stacy Ladenburger on 3/4/2024 8:29:53 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/170Mon, 08 Jan 2024 14:18:50 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Jonathan Eichholzhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 170 posted to Study-Guide by Jonathan Eichholz on 1/8/2024 2:18:50 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/169Wed, 01 Nov 2023 14:20:20 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Jonathan Eichholzhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 169 posted to Study-Guide by Jonathan Eichholz on 11/1/2023 2:20:20 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/168Mon, 29 Aug 2022 21:54:41 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 168 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 9:54:41 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/167Mon, 29 Aug 2022 21:48:45 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 167 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 9:48:45 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/166Mon, 29 Aug 2022 21:35:27 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 166 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 9:35:27 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must first be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the&nbsp;raw ingredients&nbsp;required&nbsp;for this process are&nbsp;water, yeast, hops, and a starch source. Hops, the dried flower clusters that&nbsp;provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which will convert the starchy carbohydrates of the grain into the fermentable sugars</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/165Mon, 29 Aug 2022 20:59:10 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 165 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 8:59:10 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must first be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must derive the wort, a sugar-rich liquid, from malted grain and then ferment the wort. This brewing process typically&nbsp;includes the following raw ingredients: water, yeast, a starch source, and hops. Hops, the dried flower clusters that add flavor and bitterness, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/164Mon, 29 Aug 2022 20:57:43 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 164 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 8:57:43 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must first be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must derive the wort, a sugar-rich liquid, from malted grain and then ferment the wort. This brewing process typically&nbsp;includes the following raw ingredients: water, yeast, a starch source, and hops. Hops, the dried flower clusters that add flavor and bitterness, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/163Mon, 29 Aug 2022 20:53:39 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 163 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 8:53:39 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must first be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must derive the wort, a sugar-rich liquid, from malted grain and then ferment the wort. This brewing process typically&nbsp;includes the following raw ingredients: water, yeast, a starch source, and hops. Hops, the dried flower clusters that add flavor and bitterness, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits/revision/162Mon, 29 Aug 2022 20:49:56 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:26bae37b-5f5f-45e8-8cb9-42625728b798Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/167/beer-sake-and-spirits#commentsRevision 162 posted to Study-Guide by Stacy Ladenburger on 8/29/2022 8:49:56 PM<br /> <div class="paywall-restricted"><p style="text-align:left;"><a name="top"></a></p> <div style="text-align:left;"> <div class="style_box"> Contents <ol> <li>Beer</li> <li>Sake</li> <li>Spirits and Distillation</li> <li>Vodka and Gin</li> <li>Whiskey and Whisky&nbsp;&nbsp;</li> <li>Brandy</li> <li>Calvados and Eau-de-Vie</li> <li>Rum, Tequila, and Mezcal</li> <li>Bitters, Liqueurs, Cordials, and Other Spirits</li> <li>Review Quizzes</li> </ol> </div> <p style="text-align:justify;"><a name="01"></a></p> Beer <p class="callout">Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic&nbsp;<span>society&nbsp;</span>to a settled agricultural society during the Neolithic Revolution.</p> <p style="text-align:left;">The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain&rsquo;s starch must first be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must derive the wort, a sugar-rich liquid, from malted grain and then ferment the wort. This brewing process typically&nbsp;includes the following raw ingredients: water, yeast, a starch source, and hops. Hops, the dried flower clusters that add flavor and bitterness, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.</p> <p style="text-align:left;">In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which will convert the starchy carbohydrates of the grain into the fermentable sugars maltose and dextrin</p></div></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '26bae37b-5f5f-45e8-8cb9-42625728b798' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div>