Mail reinvents beer
Congratulations to the Daily Mail, which has found a new method for making beer. In an article on 15 December on how to avoid hangovers, the paper's definition of beer was an alcohol made from barley and which, during fermentation, creates sugar and alcohol.
Using this method, brewers will be able to save a fortune on raw materials as barley no longer needs to be malted, while the excess sugar created by fermentation can be sold to Tate & Lyle.
*How to avoid an intellectual hangover: don't read the Daily Mail.
Using this method, brewers will be able to save a fortune on raw materials as barley no longer needs to be malted, while the excess sugar created by fermentation can be sold to Tate & Lyle.
*How to avoid an intellectual hangover: don't read the Daily Mail.
posted by Roger Protz at
10:41
7 Comments:
Haha! Journos, eh?
In other biotechnology news, I saw from this year's GBBF website that Shepherd Neame have managed to alter the fundamental nature of yeast.
I know what you mean, I saw a journo saying that crystal malt is unfermentable recently!
It almost as bad as the MIRROR.
Its funny all the Daily Mail haters never stop reading it.
Ed, I assume that's a dig at me. I refer you to Home Brewing: the CAMRA Guide by Graham Wheeler:
"Crystal malt, sometimes referred to as caramalt, is prepared by wetting high nitrogen green malt (unkilned), heating it to 65C in a closed vessel, and holding this temperature until the starch in the endosperm has been hydrolysed into a sugary syrup. The grains are then kilned at approximately 250C which drees the malt, caramelises some of the sugar, and colours it to a light reddish tint. When the grain has cooled it forms a solid sugary mass...crystal malt contains a high proportion of dextrins and other non-fermentable sugars and it will therefore provide a degree of body in the finished beer.
Crystal malt has had its starch converted to sugars during manufacture and does not need to be mashed during the brewing process...It is usual to put the crystal malt into the mash tun along with the pale malt...it could just as effectively be added to the copper or boiled separately."
Wheeler doesn't say this specifically, but conventional brewer's yeast cannot ferment dextrins.
As so many contributors to this site seem to nurture a profound dislike of journalists, I've decided on a late career move and will become an estate agent.
Crystal contains a high proportion of unfermentable sugars compared to pale malt. He doesn't say it contains no fermentable sugars.
Barm, a fair point and an interesting one. I will take advice on this from a brewer.
What do you expect from the Daily Mail????????
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