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맥주에 쓴 맛을 나게하는 주요 물질이 홉이다. 홉을 처음으로 맥주에 살균의 목적으로 사용하도록 한 이가 그 유명한 힐데가르드 폰 빙엔 수녀다. 맥주 향과 쓴 맛은 홉에서 오는데 살아있는 홉 콘(cone)을 따면 맥주의 그 향이 난다. 홉의 쓴맛은 humulene이라는 alpha-acid에서 나오지만 끓이기 전에는 쓴 맛이 나지 않고 물에 녹지 않는다. 그러나 맥아즙과 함께 끓이면 이성체화 즉 화학적 구성은 그대로지만 분자의 구조가 바뀌어 분자의 특성이 바뀌게 된다. 이렇게 변한 이성체를 iso-humulene이라고 하고 이게 쓴맛의 주요 원인이다. 그래서 이게 얼마나 들어있는 지를 측정해서 객관적인 쓴맛 지수로 만든 게 IBU(international bitterness unit). IBU가 높을수록 쓰..

the difference between respiration and fermentation 호흡과 발효의 차이점 Respiration and fermentation are two distinct metabolic processes that cells use to generate energy, specifically ATP (adenosine triphosphate). They differ mainly in their pathways, the presence of oxygen, and the amount of energy produced. Here is a summary of the key differences: Oxygen requirement: Respiration: Cellular respirati..

Brewery tank implosion Three main causes - Condensation of steam if cold water is sprayed into a tank filled with steam, the steam condenses (tank implodes if there is no way of relieving the vacuum: 1 m 3 steam weighs 560 g 1 m 3 water weighs 1000 kg) - Reaction of CO 2 with caustic : CO 2 (gas) combines with NaOH to form NaHCO 3 (solid) Less rapid than thermal condensation, but needs to be man..

Cylindroconical vessels (CCVs), also known as unitanks, are vessels designed to handle both fermentation and maturation stages of beer production in a single container. They have a cylindrical shape with a conical bottom, which makes them suitable for various processes in brewing. Here are some advantages and disadvantages of using CCVs: Advantages: Space-saving: CCVs eliminate the need for sepa..

아직 1학년이지만 Job interview에 참가해보기로 했다. 경험삼아... 먼저 예상 질문과 답변을 ChatGPT에 물어 봤다 Can you tell us about your previous experience in the brewing industry? Answer: "I have worked in several breweries over the past few years, where I have gained experience in brewing processes, recipe formulation, and quality control. I have also helped with kegging, packaging, and labeling, and I am familiar with safety pr..

the difference between Ale and Lager brewing yeasts Ale and Lager brewing yeasts are two different types of yeast that are used in the production of beer. While they are both used to ferment sugars in the wort into alcohol and carbon dioxide, there are several key differences between Ale and Lager yeasts: Temperature range: Ale yeasts are often referred to as "top-fermenting" yeasts because they..

the importance of the introduction of pure yeast cultures by Emil Christian Hansen intothe Carlsberg brewery in 1883 The introduction of pure yeast cultures by Emil Christian Hansen into the Carlsberg Brewery in 1883 was a major event in the history of brewing and had a significant impact on the quality and consistency of beer production. Prior to Hansen's work, brewers relied on wild yeast stra..

The history of craft beer in British Columbia, Canada dates back to the 1980s when a few pioneering breweries began to pop up in the province. These early craft breweries were driven by a desire to create unique and flavorful beers that were different from the mainstream lagers that dominated the market at the time. One of the first craft breweries in British Columbia was Horseshoe Bay Brewery, ..

Craft beer in Canada has a rich history dating back to the late 1800s. Early Canadian breweries were primarily focused on producing lagers, which were popular among immigrants from Europe. However, the industry faced challenges in the early 20th century, with the onset of prohibition and the Great Depression. It wasn't until the 1960s and 1970s that a craft beer revival began in Canada. This was..

한국 수제맥주는 1990년대 초반에 처음 선보이기 시작했다. 1990년대 초반, 한국의 맥주 시장은 대규모 양조장들이 운영하는 대기업들로 이루어져 있었다. 하지만 이들의 맥주는 맛이 단조롭고, 일관된 맛을 추구하는 정서가 강해서 수제맥주라는 개념도 없었다. 하지만 시장의 변화는 미국의 수제맥주 시장의 성장과 함께 일어났다. 미국에서는 수제맥주 즉 크래프트 맥주가 1980년대부터 서서히 인기를 얻고 있었다. 이를 보고 한국에서도 수제맥주를 선보이기 시작했다. 한국 수제맥주의 역사는 이러한 배경으로 시작되었다. 처음에는 미국과 유럽에서 영향을 받아 맥주 스타일을 따라 했지만, 점차 한국 맛을 반영하는 수제맥주를 만들기 시작했다. 이러한 변화는 수제맥주 제조 기술의 발전과 함께 일어났으며, 이로 인해 수제맥주..