brewing
brewing
English Definitions:
brewing (noun)
the production of malt beverages (as beer or ale) from malt and hops by grinding and boiling them and fermenting the result with yeast
brewing (Noun)
The production of alcoholic beverages, such as beer, by fermentation; the process of being brewed.
brewing (Noun)
The business or occupation of a brewer.
brewing (Noun)
The quantity of a brew made in a single batch.
brewing (Noun)
The forming of a storm or the gathering of clouds.
Brewing
Brewing is the production of beer through steeping a starch source in water and then fermenting with yeast. It is done in a brewery by a brewer, and the brewing industry is part of most western economies. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that this technique was used in most emerging civilisations including ancient Egypt. The basic ingredients of beer are water; a starch source, such as malted barley, which is able to be fermented; a brewer's yeast to produce the fermentation; and a flavouring, such as hops. A secondary starch source may be used, such as maize, rice or sugar. Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill. There are several steps in the brewing process, which include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation that can take place in the brewery, in the cask, or in the bottle.
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as Burtonisation, double dropping, and Yorkshire Square, as well as post-fermentation treatment such as filtering, and barrel-ageing.
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"brewing." Kamus.net. STANDS4 LLC, 2024. Web. 28 Apr. 2024. <https://www.kamus.net/english/brewing>.
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