Beer Production For the various steps of beer production, match the descriptions

Question

Beer Production
For the various steps of beer production, match the descriptions of the process with the terms for the steps.
Some responses may be used more than once while others may not be used at all.

A B C D E  Alcohol is produced during this step.
A B C D E  Additional sources of carbohydrates, such as starch, sugar, rice or corn, are added to the warm liquid.
A B C D E  Barley, that was allowed to begin germination but was then dried and crushed, is mixed with warm water to dissolve the sugar.
A B C D E  Barley is moistened and stored under warm conditions for a few days. The seeds begin to germinate.
A B C D E  Enzymes that are released from the germinating seedling break down starch producing sugars such as maltose.

Explanation / Answer

The steps of beer production start with malting, mashing, boiling the wort, fermenting and then ageing.

Malting (D) is the longest and most important process in beer production.The malting process starts with the the intake of barley. Barley is first dried for about 6 weeks to overcome dormancy then the dried barley is soaked in warm water to start the germination process for 5 days (Barley is moistened and stored under warm conditions for a few days. The seeds begin to germinate.). Kilning is the process where the germinating grains are dried producing "malt" without denaturing the enzymes produced during germination

After this, the step milling comes into play where the malt is crushed because of which the cotyledons are exposed for an easy brewing process.

Mashing (B)- In mashing, the milled malt is mixed with hot water with supplimentary carbohydrate sources. this is the step where the enzymes produced in the germination break the carohydrates into maltose. Barley, that was allowed to begin germination but was then dried and crushed, is mixed with warm water to dissolve the sugar. Additional sources of carbohydrates, such as starch, sugar, rice or corn, are added to the warm liquid. Enzymes that are released from the germinating seedling break down starch producing sugars such as maltose.

Fermentation (E) - Alcohol is produced during this step. Sugars that are broken down during germination are used by the yeast added to produce alcohol and carbon dioxide.

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