LANGUAGE CENTER OF NATIONAL UNIVERSITY OF

MOQUEGUA (UNAM)

Topic:

“ELABORATION OF THE BEER”

Student:

Froilan Roque Caceres

Teacher:

Miss. Kathering Passara Sanchez

Course:

Basic English

Group:

Moquegua 2018
DEDICATION

“This work is dedicated to God, for being

present in every moment of my life; to my sisters
for their immense love and trust; to my professor
katherineg, for giving me her support and
understanding.”
CONTENT

I. INTRODUCTION ........................................................................................................ 4

II. THE BEER.................................................................................................................. 5

2.1. NUTRITIONAL COMPOSITION OF BEER .......................................................... 5

2.2. INGREDIENTS .................................................................................................... 6

2.2.1. MALT ............................................................................................................ 6

2.2.2. YEAST.......................................................................................................... 6

2.2.3. HOP ............................................................................................................. 7

2.2.4. TREATED WATER ....................................................................................... 7

2.3. PROCESS ELABORATION ................................................................................. 8

III. VOCABULARY ......................................................................................................... 11

IV. CONCLUSION .......................................................................................................... 12

V. BIBLIOGRAPHY ....................................................................................................... 13
I. INTRODUCTION

Beer is one of the oldest alcoholic beverages and consumed, both in the world
and in our country. In recent decades, people have increased their
consumption due to the high content of nutrients such as proteins and
antioxidants that they contain.
II. THE BEER

Beer is an alcoholic beverage, with a bitter taste, which is made with

germinated barley grains or other cereals whose starch is fermented in yeast
water (basically Saccharomyces cerevisiae) and aromatized with hops.

2.1.NUTRITIONAL COMPOSITION OF BEER

TABLE 1. Chemical composition of beer

COMPONENT AMOUNT (g / 100ml)

Water 90

Proteis 0.3

Lípids 0.0

Carbohydrates 5.1

Ethyl Alcohol 4.5

ashes 0.1

Source: Collazos et al. (2009).

2.2. INGREDIENTS

2.2.1. MALT

The malt is the germinated barley, dried and later roasted, to all this is
called "malted"

2.2.2. YEAST

is a unicellular fungus, which converts maltose into alcohol, is used in the

manufacture of bread, beer and wine.
2.2.3. HOP

Hop is a feminine flower that gives it the aroma and the bitter characteristic
of the beer

2.2.4. TREATED WATER

The treated water is a purified water free of microorganisms and heavy

metals suitable for human consumption.
2.3. PROCESS ELABORATION

2.3.1. Malting;

It is the process of germination, subsequent drying and roasting of barley

2.3.2. Maceration;

It is the process where the heating time at a temperature of 75 ° C for 90

minutes extracts the sugars from the malt.

2.3.3. Filtration;

It is the separation of the liquid rich in sugar from the solid part of the barley
2.3.4. Cooking;

It is the process where the must is at 86 ° C for one hour and the hop is
added the amount of 1 gram per liter of must.

2.3.5. Chilled;

Instantly cooled to a temperature of 28 ° C to add yeast

2.3.6. Fermentation;

Fermentation is the stage where the yeast (sacharomyces cervisae) is

added to convert the sugars into ethyl alcohol and lasts from 8 to 15 days at
room temperature.
2.3.7. Transfer;

In this process, the clarified beer is separated from the mud for subsequent
packaging.

2.3.8. Bottling and carbonation

In this process, the bottle is filled and artificial CO2 is injected to produce
the characteristic foam of the beer.

2.3.9. Coating and storage

In this process, the beer is sealed with leaves and stored at room
temperature for later sale.
III. VOCABULARY

 BARLEY; is a cereal of great importance that is the raw material for the elaboration
of beer

 MOST; The must is the juice of the malt that contains elements of barley, etc. It is
considered one of the first stages of brewing

 MALTOSE; is the malt sugar that is produced when the barley germinates

 HOP; It is a female flower with bitter taste and pleasant aroma called hops

 CARBONIZATION; is the process of dissolving carbon dioxide in beer at low

pressure.

 ANTIOXIDANT; is a molecule capable of retarding or preventing the oxidation of

other molecules, that is, preventing the aging of people

 COOLED; it implies lowering the temperature of the must quickly

 PLATING; seal the bottle hermetically for your conservation

IV. CONCLUSION

the beer needs 4 basic elements for its elaboration, malt, hops, yeast and
water, with these elements the beer that people consume is elaborated.

Beer will be always a refreshing drink and more consumed in our country, due
to its economic benefits and its antioxidant properties, but it can be dangerous
to health when consumed in excess
V. BIBLIOGRAPHY

 Anderson, Stanley F. and Raymond Hull (1971): The Art of Brewing, New
York, Hawthorn Books, p. 36

 Grossman's Guide to wines, spirits and beers, London, 1955, p. 9

 HOUGH, J. (2002) "Biotechnology of beer and malt"

 GARCÍA, T. and Others (2004). "Craft beer: How to make

 Beer at home. "Sabadell: Editorial CerveArt.

 VERHOEF, B. (2003). "The encyclopedia of beer". Arganda del Rey:

Editorial Edimat Books.

 The science and magic of beer. »The Guardian. Retrieved on July 29,
2012.