Ginger Beer And Other Fermented Drinks

Essay by owain August 2008

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Ginger Beer And Other Fermented Drinks Fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol. Fermentation can refer to the use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in certain foods. Fermentation occurs naturally in many different foods given the right conditions, and humans have intentionally made use of it for many thousands of years.

There are many hundreds of recipes for fermented drinks, such as beer, ale, cider, wine and lager. Most fermented drinks are alcoholic because the main way to ferment drinks is to put yeast with sugar so it gives off alcohol and Co2. The Co2 the yeast gives off is what makes the drink fizzy. Gases are not very soluble in liquids; the only way to make them dissolve together is to add high pressure.

I will be talking about four different types of fermented drinks beer, ginger beer and cider but will be mainly focusing on ginger beer because I am making it for my project.

Beer:Beer is the world's oldest and most popular alcoholic beverage. Some of the earliest known writings refer to the production and distribution of beer. It is produced by the fermentation of sugars derived from starch-based material the most common being malted barley; however, wheat, corn, and rice are also widely used, usually in conjunction with barley.

There are many different types of beer such as ale, lager, bitter but all are made using the same fermenting process (yeast + sugar = alcohol + Co2)History:The Chinese brewed beer called 'Kui' around 5,000 years ago. In Mesopotamia, a 4,000 year-old clay tablet indicates that brewing was a highly respected profession - and the master brewers were women.

Today, "ale" and "beer" are used as interchangeable...