history of Beer The term drinkpack backpack is probably from the Latin monk of the 6th Century , with beaver , ie trunk , the Old High German word Bior originated ( the brewed ), also from Bere , ie Barley , it could be derived .


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drink packbackpack         drinkpackbackpack

Brewing beer is one of the oldest biotechnological processes and was developed by drinkpack backpack agriculture operated peoples. Probably the first consciously created a substance that alcohol was a biological process of alcoholic fermentation, won .
 The method was developed from the observation that sugary fruit juices came during storage in fermentation and after drinking the fermented Liquid drinkpack backpack evoked intoxication. In order to obtain the drug that fermentation process was carried out deliberately and thus practically developed the first biotechnological processes .

drinkpack back pack  drinkpack backpack
drinkpack back pack            drinkpack backpack

Today's manufacturing processes for beer differs from the previous method only in the technical implementation . Raw materials Water: The natural mineral composition of the brewing water is an essential prerequisite for the quality and taste of the beer brewed from it . It must be free of microorganisms , as drinkpack backpack well taste fine, odorless and clear. Barley :

Barley has always been the main raw material of the beer. The most important cause of this constant preference is to see that the straw-like husks still clinging to him after threshing . The husks protect the embryo during malting . When malting barley are different varieties of nodding barley into drinkpack backpack consideration , which is mainly grown as a two-line spring barley .


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The malting barley traded by the provenances and varieties. Depending on the drinkpack backpack climatic conditions and the characteristics of the varieties , considerable differences in the  and in the brewing value may result. Hops:

Hops give beer its bitter , refreshing taste , exerts its preservative properties and a favorable influence on the shelf life of beer and contributes in particular to foam.
Brewing Technically, only the hop cones , which are the mature seed heads of female plants , valuable. These contain the desired aroma and bitter substances and are harvested in the period from August to September.

drinkpac backpack

Yeast: In beer production , a distinction between lower and upper fermentation fermentation. In the bottom-fermenting yeast fermentation takes place at low temperatures and the yeast settles at the end of fermentation at the bottom of a vessel from .

The top-fermenting yeast drinkpack backpack works at low temperatures and hardly forms during the fermentation process and the propagation sprouts and rises at the end of fermentation to the top. 

Beer production in individual steps Crushing : After determining the type of beer the brewer is calculated his recipe .


Then the malt is not broken, this is taken to ensure that the grain interior is crushed for the most part and the skin of the malt still largely remains quite . For this process, there are special meal mills, which drinkpack backpack crush the grain .