Beer : Health and Nutrition

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3 The Basics of Malting and Brewing: Product Safety and Wholesomeness The fundamental shape of the processes by which beer is made has not changed for many generations [see Bamforth (2003) for a general introduction and overview, and a full glossary of brewing terms]. However, the control and predictability of those processes has improved. Beer nowadays is invariably a highly consistent consumable, closely controlled for the ef ciency of its production and its safety. There is little that is hit-and-miss about the making of beer. Despite its reliance on agricultural products (barley, sometimes other cereals, and hops) the understanding of the process means that seasonal and regional vagaries can be overcome such that the taste, appearance and composition of a beer are generally consistent from batch to batch. There is no such thing as a vintage in brewing. Accordingly, the customer should realise as they explore their local supermarket shelves that one of the most consistent and reliable products to be had is the beer. It is also one of the safest, as we shall see. Chemical beer? The brewing of beer is complicated. The vast majority of beers comprise at least 90% water, with ethanol (it is customary to use ‘alcohol’ synonymously for this one alcohol – although there are other alcohols in beer) and carbon dioxide being quantitatively the next major individual components (Table 3.1). Beers also contain a wide range of chemical species in relatively small quantities that determine the properties of the beer in respect of appearance and avour. Malting and brewing are processes designed to maximise the extraction and digestion of starch and protein from barley, yielding a highly fermentable extract that is known as wort. The processes are also designed to eliminate materials that can have an adverse effect on beer quality, such as the haze-forming polyphenol from barley and hops and the lipids and oxygen that, together, can cause beer to stale. Malting and brewing within all companies, large and small, are very traditional processes. Relatively few chemicals are added to beer (or to the process) as opposed to being derived from its raw materials. In some markets (but by no means all) propylene glycol alginate is used as a foam stabiliser (Bennett 1993) and sulphur dioxide
50 Chapter Three Table 3.1 Composition of an all-malt Pilsen beer (ca. 12° Plato). Component Content (in mg/L unless otherwise indicated)† Original extract 11.8 g/100g Alcohol 3.93 g/100g ‘Real extract’ 4.15 g/100g Water 919 g/L Carbon dioxide 5 g/ L Total carbohydrate 28 g/L Glucose 150 Fructose 30 Sucrose 5 Maltose 1430 Maltotriose 1930 Maltotetraose 3360 Maltopentaose 1330 Maltohexaose 1150 Maltoheptaose 1090 Maltooctaose 1220 Maltononaose 1590 Maltodecaose 1750 Maltoundecaose 920 Maltododecaose 640 Maltotridecaose 760 Maltotetradecaose 1020 Maltopentadecaose 880 Maltohexadecaose 950 Maltohepatdecaose 800 Maltooctadecaose 1130 Higher dextrins 5490 Pentosans 60 β-Glucans 350 Proteins 5 g/L Low molecular weight N componds 185 Medium molecular weight N componds 83 High molecular weight N componds 26 Histidine 36 Isoleucine 34 Leucine 55 Lysine 16 Methionine 2 Phenylalanine 77 Threonine 5 Tryptophan 20 Valine 73 Arginine 72 Proline 357 Aspartic acid 28 Serine 19 γ-aminobutyric acid 73 Glutamic acid 40 Glycine 31 Alanine 103 Tyrosine 76 Cysteine 12 (Continued.)
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Beer Health and Nutrition C. W. Bam
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From man’s sweat and God’s love
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© 2004 Blackwell Science Ltd a Bla
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Contents Preface ix Acknowledgement
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Preface John Hudson peered at me ov
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Preface xi that incorporates a glas
Page 14: Acknowledgements Thanks to Lou Griv
Page 17 and 18: 2 Chapter One In many cultures, esp
Page 19 and 20: 4 Chapter One nicotinic acid and ri
Page 21 and 22: (a) Fig. 1.1 Marketing slogans from
Page 23 and 24: (a) 8 Chapter One Fig. 1.2 (a)-(e)
Page 25 and 26: (c) 10 Chapter One Fig. 1.2 (Contin
Page 27 and 28: (e) 12 Chapter One Fig. 1.2 (Contin
Page 29 and 30: 14 Chapter One Table 1.2 Legal limi
Page 31 and 32: 16 Chapter One Table 1.5 Results of
Page 33 and 34: 18 Chapter One critically injure op
Page 35 and 36: 20 Chapter One Fortunately there ar
Page 37 and 38: 22 Chapter One well return to a sty
Page 39 and 40: 24 Chapter One of alcoholic parents
Page 41 and 42: 26 Chapter One same way, a wife bea
Page 43 and 44: 28 Chapter One of tolerance, accept
Page 45 and 46: 2 Beer Through History It seems tha
Page 47 and 48: 32 Chapter Two In those far-off tim
Page 49 and 50: 34 Chapter Two In Norman times ale
Page 51 and 52: 36 Chapter Two able to materials su
Page 53 and 54: 38 Chapter Two had a calori c value
Page 55 and 56: 40 Chapter Two (b) Fig. 2.1 (Contin
Page 57 and 58: 42 Chapter Two Temperance pressures
Page 59 and 60: 44 Chapter Two Table 2.2 Estimated
Page 61 and 62: 46 Chapter Two It was Dr Benjamin R
Page 63: 48 Chapter Two US was in t state to
Page 67 and 68: 52 Chapter Three or ascorbic acid (
Page 69 and 70: 54 Chapter Three and malt, and will
Page 71 and 72: Table 3.4 National Primary Drinking
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
Page 77 and 78: 62 Chapter Three Notes 1 De nitions
Page 79 and 80: 64 Chapter Three Fig. 3.3 Outline o
Page 81 and 82: 66 Chapter Three Malting The rst st
Page 83 and 84: 68 Chapter Three grainy characters
Page 85 and 86: 70 Chapter Three are fermented at v
Page 87 and 88: 72 Chapter Three later). By measuri
Page 89 and 90: 74 Chapter Three Table 3.8 (Continu
Page 91 and 92: 76 Chapter Three Table 3.10 Alcohol
Page 93 and 94: 78 Chapter Three Table 3.12 Average
Page 95 and 96: 80 Chapter Three Carbohydrates Whil
Page 97 and 98: 82 Chapter Three Lipids Barley cont
Page 99 and 100: 84 Chapter Three fatty acids. Addit
Page 101 and 102: 4 The Basics of Human Nutrition If
Page 103 and 104: Table 4.1 Nutritional recommendatio
Page 105 and 106: 90 Chapter Four Fig. 4.2 The Medite
Page 107 and 108: 92 Chapter Four acids (which the hu
Page 109 and 110: 94 Chapter Four Fibre The term is u
Page 111 and 112: 5 The Composition of Beer in Relati
Page 113 and 114: 98 Chapter Five Table 5.1 Calorific
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100 Chapter Five Table 5.2 Calorifi
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102 Chapter Five Table 5.4 Calorifi
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104 Chapter Five fuel by the liver
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106 Chapter Five Water The recommen
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108 Chapter Five Stringer (1946) no
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110 Chapter Five Table 5.9 Mineral
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112 Chapter Five Fibre Various poly
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114 Chapter Five Table 5.14 Phenoli
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116 Chapter Five An antioxidant-ric
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118 Chapter Five Table 5.16 Levels
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6 The Impact of Alcohol on Health I
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122 Chapter Six containing rather m
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124 Chapter Six who have been the s
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126 Chapter Six the European Parado
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128 Chapter Six somewhat lower in m
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130 Chapter Six et al. (1999) went
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132 Chapter Six prime class among t
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134 Chapter Six the blood pressure
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136 Chapter Six Through adaptation,
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138 Chapter Six contain signi cant
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140 Chapter Six Juhl et al. (2001)
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142 Chapter Six Brain and cognitive
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144 Chapter Six Table 6.4 Amine con
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146 Chapter Six Alcohol encourages
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148 Chapter Six ethanol beverages s
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150 Chapter Six We might compare th
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152 Chapter Six cancer cells, indic
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154 Chapter Six of the reactivity o
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156 Chapter Seven interesting to se
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158 Chapter Seven It is not my inte
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160 References Barefoot JC, Gronbae
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162 References Clarren SK & Smith D
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164 References Fernandez JL & Simps
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166 References Halsted CH (2003) Al
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168 References Kaplan N (1991) Bash
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170 References Longnecker M & MacMa
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172 References O’Farrell TJ, Klei
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174 References Rodriguez RJ, Mirand
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176 References Tabata N, Ito M, Tom
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178 References Woodson K, Albanes D
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180 Index balance, in the diet 95,
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182 Index headaches 144 healthcare
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184 Index sports drinks, low alcoho
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