Breve historia de la cerveza y su evolucion

1. HISTORY AND TYPES OF BEER
By
Ana Laura Quiroga
Jose Luis Almaguer

2. GERMAN TRADITION APPEARS IN
MEDIEVAL AND MODERN HISTORY.
Due to heavy frost affecting crops they drank strong
beer as wine replacement.
The Germans possessed about 500 cloisters in which
the beer was produced and marketed.
Germany influenced much to fix the characteristics of
modern beer, in fact even today they have the "purity
law" enacted by Duke William IV of Orange in
1516, which undertakes to produce the drink with
malted barley, water, hops and yeast.

3. OKTOBERFEST
Crown Prince Ludwig, who later to
became King Ludwig I, was married
to Princess Therese of Bavaria on
October 12,1810. The citizens of
Munich were invited to attend the
festivities held on the fields in front
of the city gates to celebrate the
happy royal event. The fields have
been named Theresienwiese
("Theresa's meadow") in honor of
the Crown Princess ever
since, although the locals have since
abbreviated the name simply to the
"Wies'n".

4. TYPES OF BEER
 light beer .- green beer is produced with malt, not roasted
 dark beer.- is made at a higher temperature than light beer and is made using
roasted barley and malt.
 hearty beer.- is the result of the mixture of different types of roasting
 lager beer.- its color is intermediate between light and dark beer
 cuvées beer.- is produced only in a
certain time of year like Christmas
 Non-alcohol beer.- the normal process
of beer takes place, once it has
fermented, the alcohol is removed
through utilization of technology. It is
recommended for those who practice
any sport.

5. INGREDIENTS OF BEER
• Water.- Beer is composed mostly of water. Different
regions have water with different mineral components; as
a result, some regions were originally better suited to
making certain types of beer, thus giving them a regional
character.
• Starch source.-in a beer provides the fermentable material
and is a key determinant of the strength and flavour of the
beer. The most common starch source used in beer is
malted grain.
• Hops.- Flavouring beer is the sole major commercial use of
hops. The flower of the hop vine is used as a flavouring and
preservative agent in nearly all beer made today.
• Yeast.- is the microorganism that is responsible for
fermentation in beer. Yeast metabolises the sugars
extracted from grains, which produces alcohol and carbon
dioxide, and thereby turns wort into beer.
• Clarifying agent.-Some brewers add one or more clarifying
agents to beer, which typically precipitate (collect as a
solid) out of the beer along with protein solids and are
found only in trace amounts in the finished product.

6. PROCESS OF BREWING
This process is initiated by adding fermenting yeast and transform sugars into
Wholeatheorcentrifugedis60 the to hops the containerto the to
Is accomplished in two stages, theto boil before being put (wort) from
Beer may process beginsfiltered (portionedaddedcracked)
Whenand carbon dioxide.performedmixingduring this process ranges between
This filtering cookernot Theand thenseparate are liquidgrains with hot
alcohol stage may is be temperature in is the andinto bottles
first comminuted malt
1) Milling. At this malted grain to milled let stand for 20 to 30 minutes
The wort is we introduce C and allowing to stand for 20minutes
water at temperature of 58 beer to
or and High cereals, cooled through bottom three seven days. The
Thehusks C, temperatures and steadymachineforcontainer, in
wort. 25 ° of and the time needed for fermentation isof theto90 minutes
thekegs. must be by grooves in the a boiling called heat
15 wort
2) Maceration. to allowon istotype is°fromdevelopfrom theflavorssecond stage the hot
depending gas and of beer water, which and stacked at to
generate itthe absorb the wortdeveloped. inthe before being
to precipitate In turn helps more
causethe same shells deposited in their momentbottom serve to
floating yeast (At 12fullyfor lager and container all wort. Hops
suspended solidsis being
which added until a temperature of 68 to 70 16 is reached andit isLow
exchanger. removed transparentthe freeinfor ale) allowed
can release the essential oils contained Cof it'sprecipitated to
The filtered beer C
water is and C ° the beer.
3) Filtration. extract20and aromagetting a from 8become frementable sugars.
consumed.
bottom of beers tank the malt. to 10 days, and the top-fermented
fermentation the fermented slowly, must free of solids.
better filtration. fromand bitter taste.bottling cease to ferment.
stand for sugar until Therefore, after
proteins the
provides days. yeast. the carbohydrates
minutes
from 4 to 6
4) Cooking.
5) Spin.
6) Cooling.
7) Fermentation and maturation.
8) Filtration.
9) Packaging.

7. BENEFITS OF BEER
Drinking beer is a natural and low in
calories, it doesn´t contain fat or sugar
but does contain a substantial amount
of carbohydrate, vitamins and proteins.
So its consumption in moderation is
beneficial to human health and highly
recommended for a balanced diet.

8. MYTHS AND TRUTHS ABOUT BEER
Myth: Dark beer has more alcohol and more calories than light beer.
Truth: The color comes from the roast of the grain, and is unrelated to
alcohol and calories.
Myth: Beer is useful for our heart.
Truth: Beer causes very harmful changes in physical shape and work of the
human heart and the whole cardio-vascular system.
Myth: Beer is useful because it has a lot of vitamins.
Truth: Actually, beer has almost no vitamins at all. During the process of beer
manufacturing all the vitamins that initially exist in the natural ingredients
are gone.
Myth:. Beer has a pleasant taste and is useful for our digestion.
Truth: No matter how many useful properties are attributed to hops, it
contains very dangerous tars, which are proven to have carcinogenic
properties.
Myth: Beer can boost sexual function.
Truth: Alcohol is always bad for sexual function, both in men and women.
Alcohol inhibits production of androgens in your body that can substantially
lower your sex drive.
Myth: Alcohol gives you energy.
Truth: Alcohol is a depressant, and can actually make you sleepy. It slows
down your motor skills which control the way you think, speak, move and
react.

9. EFFECTS OF DRINKING BEER
Short term effects Long term effects
 Slowed reaction times and reflexes.  Over time, heavy drinking can cause
 Poor motor coordination. permanent damage to the user's body
and brain.
 Lowered inhibitions and increase in  Liver Damage
risk behavior.  Accumulation of fat in the liver
 Lowered reasoning ability, impaired  Cirrhosis - heavy scarring of the liver
judgment. prevents blood flow; usually fatal
 Blurred vision.  Alcoholic hepatitis - swelling of liver
 Memory loss. cells, causing blockage; sometimes fatal
 Liver cancer
 Dehydration.
 Heart Damage
 High blood pressure

10. CONCLUSION
As a result of our research, we have expanded the view we
had on the origins of beer varieties, myths, truths and
brewing.
We also came to the conclusion that moderate consumption of
beer is beneficial to health as long as you drink in moderation.

11. WHAT TYPE OF BEER IS
YOU ARE LUCKY THERE’S TELL ME SOME TYPE OF RECOMMENDED FOR
Cookies BEER THAT MENTIONED
Lollipop THOSE WHO PRACTICE
NO QUESTION HERE :D
IN THE CLASS ANY SPORT.
Gums
Mazapan
MENTION AN
WHAT IS THE LAST NAME MENTION 2 EXAMPLES
INGREDIENT THAT IS Candy Chocolate
OF OUR TEACHER ANITA? OF TRANSITION WORDS.
USED IN THE BREWING
O
MENTION A GERMAN TELL ME TWO LONG
WHAT WE CELEBRATE ON
Gansito FESTIVAL DEDICATED TO
Chips TERM EFFECTS OF
MARCH 21TH?
BEER DRINKING BEER.
Duvalin

12. THANK YOU