Міністерство освіти і науки України Могилів-Подільський технолого -економічний

Виконала:
Студентка 2курсу
Групи ВХП-28/9-15
Спеціальності 5. 05170101
«Виробництво харчової продукції»
Іващук Ольга Євгеніївна
Презентація на

тему: «Пиво»
«Beer»

продукт. 3. Види продукту 4. Технологічні лінії виробництва.

як «пити», «напій». У ньому не складно побачити сучасне німецьке

слово «bier», а відповідно до основної теорії, саме з Німеччини напій почав своє розповсюдження по Європі.

1.Походження слова

1.Походження слова

перетворився на старонімецький в слово «bior», яким позначали сам процес

приготування напою в древніх монастирях північній Галлії. Саме там вперше в пиво стали додавати хміль.

Багато хто вважає, що саме додавання хмелю змінило назву напою, адже до цього його іменували «Ale», куди хміль не додавала зовсім. Таким чином, на сьогоднішній день слово «beer» стало набагато популярніше слова «ель», незважаючи на те, що в сучасний ель хміль все-таки додають.

hops and water. At the same time as supporting raw

materials used yeast, no malt materials, enzymes. Until now, the main raw material for the production of malting barley is. It is better for the rest of cereals suitable for reception of brewing malt. Malt gets its characteristic properties during fasting, but some of them depend on the properties of barley.

2. Raw material and the
company producing the product

2. Raw material and the
company producing the product

several non-technical cycles: malting, getting beer wort, fermenting wort beer

yeast, fermentation, filtration and bottling beer. To produce barley malt used brewery special varieties, which is cleaned, sorted, disinfected and soaked for a few days to a moisture content 43-46%. Placed in special conditions grains germinate, they accumulate the necessary enzymes, starches, proteins, vitamins moving in a soluble state.

Sprouted grains are dried, cleaned of germs - get malt, which is at least a month should lie down. At this time last complex biochemical processes. Prepare malt and other cereals.
For beer wort malt polished, crushed, rubbed (mixed) with water. Water Brewing must be soft. In areas with hard water it is subjected to additional processing to mitigate.
In the resulting mixture at a certain temperature, the process, the most important of which – sugar’s starch is malt.
Malt is cooked for two hours with hops. Hops gives beer a specific taste and flavor enhances stability during storage.

cooled to 60, and then to 5-6 ° C. Wort

fermentation special varieties of beer yeast for 7-9 days and again cooled. Fermentation beer in wooden or metal tanks at a temperature of 1-2 ° C. Duration fermentation determined branded beer and can have time to 3-4 and even 6 months. At this time, carbon dioxide accumulates beer, gets full taste.

Finally, the drink is filtered and poured into bottles. Bottling takes place excessive pressure to avoid foaming. With pasteurization, beer gradually heated to 58-68 ° C for 20-30 minutes. The temperature and heating time may be different.
This so-called "core" process of beer production, which may have some differences and additions for the preparation of certain beers.

Bright, Chernigov strong, Chernihiv Premium, Chernigov White, Beck's, Taller, Taller

Maibock, Rogan Traditional Brewery "Obolon“ Products: "Obolon», «Zibert», «Carling», «Hike», «Golden Prague", "landing" Brewery “First private Brewery" Products: "Draught" "Stare misto," "Zhiguli", "Zakarpattya original "," Black "," Galician crown "," Fresh spill "," Vozdvyzhensky "," Oettinger Weiss "," Oettinger Pils ".

Brewery

Brewery

a term used to classify beer depending on various factors

including appearance, taste, ingredients, method of manufacture, origin or history and more. Often used generalized names of different types of beer, depending on the type of fermentation. If Brewing yeast used in fermentation, the beer is called El, and if used yeast local fermentation, the beer is called Lager. There are also mixed type of fermentation.

3. Types of Beer