Lautering.net

Inorganic substances, such as metal-ions, play a vital role in the functioning of cells. They are acting as prosthetic groups in enzymes, structuring protein conformations, are involved in the DNS transcription and much more. These micro nutrients are usually required only in trace quantities, and are even toxic at higher levels, but a deficiency will invariably lead to a malfunctioning of the cell. In the case of brewers yeast, this might by expressed by low growth and fermentation rates or an excessive formation of fermentation by-products, which certainly cannot be accepted. A short and thus costeffective fermentation time is essential for the modern brewing process, and to ensure that, a deeper understanding of the effect of metal-ions in the wort is necessary.

Effect of zinc and other metals on yeast growth and fermentation

The number of top fermented beers is much higher and more different than bottom fermented beers

Production of top fermented beers

For a long time beer was or even is defined as a product made from fermentable atural raw materials. Therefore, it is obviously containing alcohol resulting from the fermentation process. So the drinking of beer is normally bound to a consumption of alcohol. But nowadays there are various reasons why the use of alcohol-free drinks should be encouraged as an alternative at social gatherings or other circumstances. One only needs to look at the ever tightening legislation in the EU countries regarding drinking and driving. Or inregard to the consumer’s habits, which tend to become more and more a healthy lifestyle with a growing awareness of responsible drinking.

Non alcoholic beers - thermal methods

Through out the last years many new technologies came up the market. There are several processes which brought a break through in fermentation and maturation. But the question is: Why must beer be maturated? The answer might be short, it's because of taste and flavour. But thats not the only one. Many other demands on maturation are established and will be shown in this reader. Maturation is the process at the end of fermentation and before lagering.

Changes during maturation and technological measures