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Making beer
Answer for the clue "Making beer ", 7 letters:
brewing
Alternative clues for the word brewing
Word definitions for brewing in dictionaries
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Brew \Brew\ (br[udd]), v. t. [imp. & p. p. Brewed (br[udd]d); p. pr. & vb. n. Brewing .] [OE. brewen, AS. bre['o]wan; akin to D. brouwen, OHG. priuwan, MHG. briuwen, br[=u]wen, G. brauen, Icel. brugga, Sw. brygga, Dan. brygge, and perh. to L. defrutum ...
WordNet
Word definitions in WordNet
n. the production of malt beverages (as beer or ale) from malt and hops by grinding and boiling them and fermenting the result with yeast
Wikipedia
Word definitions in Wikipedia
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 ...
Wiktionary
Word definitions in Wiktionary
n. 1 The production of alcoholic beverages, such as beer, by fermentation; the process of being brewed. 2 The business or occupation of a brewer. 3 The quantity of a brew made in a single batch. 4 The forming of a storm or the gathering of clouds. vb. (present ...
Usage examples of brewing.
Mashing is, without a doubt, the most important of the brewing processes, for it is largely in the mash-tun that the character of the beer to be brewed is determined.
This tendency to centralize brewing operations became more and more marked with each succeeding decade.
Certain waters, for instance, those contaminated to any extent with organic matter, cannot be used at all in brewing, as they give rise to unsatisfactory fermentation, cloudiness and abnormal flavour.
Others again, although suited to the production of one type of beer, are quite unfit for the brewing of another.
For the brewing of mild ales, again, a water containing a certain proportion of chlorides is required.
On the other hand, to convert a hard water into a soft supply is scarcely feasible for brewing purposes.
To the substances used for treating brewing liquors already mentioned we may add kainite, a naturally deposited composite salt containing potassium and magnesium sulphates and magnesium chloride.
The preservative in part replaces the alcohol and the hop extract, and shortens the brewing time.
In practice all these combinations, together with many intermediate ones, are met with, and it is not too much to say that the whole science of modern brewing is based upon them.
The malt, in this method of brewing, is ground quite fine, and although an ordinary mash-tun may be used for mashing, the separation of the clear wort from the solid matter takes place in the filter press, which retains the very finest particles with ease.
America the common system of brewing is one of infusion mashing combined with bottom fermentation.
The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class of malt which would be considered quite unfit for brewing in an English brewery.
On the other hand, the consideration of the saline matter in waters, the composition of the extract of worts and beers, and the analysis of brewing materials and products generally, belong to the domain of pure chemistry.
Since the extractive matters contained in wort and beer consist for the most part of the transformation products of starch, it is only natural that these should have received special attention at the hands of scientific men associated with the brewing industry.
This theory may be applied in practical brewing in the following manner.