Ale beers

Some ales, beers and lagers in soeial amounts contain enough tyramine to reach the 8 to 20 mg dose needed to provoke a reaction for example a litre (a little under two pints) of some samples of Canadian ale or beer (see Table 32.3 , (p.ll54)). Case reports of reactions have been published. A man taking phenelzine 60 mg daily developed a typical hypertensive reaction after drinking only 14 oz. (about 400 niL) of Upper Canada lager beer on tap (containing about 113 mg of tyramine/litre). ... 

Hiralal, L., Olaniran, A. O., Pillay, B. (2014). Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions. Journal of Bioscience and Bioengineering, 117, 57-64. http //dx.doi.0rg/lO.lOl6/j.jbiosc.2Oi3.O6.OO2. 

This industry is engaged primarily in the manufacture of malt, malt beverages (ale, beer, and malt liquors), wines (table wine, dessert wine, and brandy), distilled spirits, bottled and canned soft drinks, and flavoring extracts and syrups. These products can be classified under two major groups according to their basic manufacturing processes as ... 

Mashes are obtained from at least 30% wheat and barley malt, and the beer is rich in lactic add produced by Lactobacillus. In addition. Lambics are cloudy yellow, lightly hopped, and frothy. Lambics usually contain from 5% to 7% alcohol by volume. Lager or ale beers that are dispensed from kegs or casks via pipes and pumps. These beers are not pasteurized and are usually consumed within a few weeks. 

Lager or ale beers that are low in dextrins and calories and are usually light-colored, low in flavor, and less viscous or with less body. Dextrins are usually converted during mashing into fermentable carbohydrates with amyloglucosidase. These beers usually contain one-third fewer calories and are less filling compared to regular beers. 

Lager or ale beers that contain less than 2% and 0.05% alcohol by volume, respectively. The alcohol is removed by ultrafiltration or vacuum distillation. 

FIGURE 14.4 Flowchart of industrial processes for production of lager and ale beers. 

Ale beer Beer traditionally produced using top-fermenting yeast. Ales usually have an amber color. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Diacetyl, acetoin, and diketones form during fermentation. Diacetyl has a pronounced effect on flavor, with a threshold of perception of 0.1—0.2 ppm at 0.45 ppm it produces a cheesy flavor. U.S. lager beer has a very mild flavor and generally has lower concentrations of diacetyl than ale. Diacetyl probably forms from the decarboxylation of a-ethyl acetolactate to acetoin and consequent oxidation of acetoin to diacetyl. The yeast enzyme diacetyl reductase can kreversibly reduce diacetyl to acetoin. Aldehyde concentrations are usually 10—20 ppm. Thek effects on flavor must be minor, since the perception threshold is about 25 ppm. 

Beer taste can be spoiled by contaminating bacteria or yeasts. The most common bacteria are lactic and acetic acid producers and T ymomonas. Wild yeasts can be anything other than the intended strain S. uvarum is considered a contaminant of ale fermentations and S. cerevisiae a contaminant of lager fermentations. The common wild yeast contaminants are S. diastaticus and species of Picbia, Candida and Brettanomjces. It may be noted that the flavor of beer may be improved by the ability of yeast to adsorb bitter substances extracted from hops, such as humulones and isohumulones. 

The Anglo-Saxon invaders introduced the art to Great Britain, and as Tacitus stated, "Eor drink they use the Hquid distilled from barley or wheat after fermentation has given it a certain resemblance to wine." As early as 1295 AD, the abbots of Burton-on-Trent used the local water which is especially suited for brewing ale and beer. 

Porter. Porter is a dark brown, full-bodied beer with a heavy foam. It is less hoppy and slightly sweeter in taste than ale it contains 6.3% vol alcohol and is made with some dark or black malts. 

Brewing water plays so large a role that some of the world s best known beer types, such as Pilsner, Munich, Dortmunder, and Burton Pale Ale, are special because of the properties of water used in their production. 

Sweden. In Sweden strict regulations of beverage consumption are more or less similar to those in Norway. Retail sales of normal beers (ale 4.3 vol %) and spirits are possible through government controlled stores (Systembolaget AB) only. The per capita consumption of beer was 51.4 L in 1987. 

Canada. The two predominant beer types are lager and ale. The preference for ale has decreased considerably over the years, from 60% in 1960 to 34% in 1984. The amounts produced of the porters and stouts have decreased also, from 1% to 0.02%. The approach to control the consumption of beer and other beverages is somewhat different in the provinces, especially as far as the retail sales are concerned (24). The per capita consumption was 82 L in 1987 and output increased from 20.8 x 10 hL in 1975 to 23.8 x 10 hL in 1988. 

The United States definition of beer is as follows. Beer shall mean beer, ale, porter, stout, and other similar fermented beverages of any name of... 

In England, the Magna Carta provided a standard of measurement for the sale of ale and wine. In 1643, the English Parliament proposed the first tax on distilled spirits. In the American colonies, William Kieft, Director General of New Nethedand, imposed the first liquor tax of two guilders on each half vat of beer in 1640. Alexander Hamilton initiated an excise tax on domestic spirits in 1791. The tax was resented and ultimately repealed in 1800 by Thomas Jefferson. Except during the War of 1812, domestic spirits remained untaxed until 1862. At that time, a tax of 0.02/L was implemented, which has been increased periodically. In January 1991, the Pederal Excise Tax on distilled spirits was raised to 3.56 per titer or 13.50 per proof gallon. In addition, many states have substantially increased the state excise taxes on distilled spirits. 

Elavored carbonated beverages, or soft drinks, were developed by apothecaries and chemists in the early nineteenth century by the addition of flavored symps to fountain-dispensed carbonated water. The introduction of proprietary flavors began in the late 1880s. Charles H. Hires introduced his root beer extract in 1876, Vemors s Ginger Ale was marketed by James Vernor in 1880, R. S. La2enby perfected the formula for Dr. Pepper in 1885, and John S. Pemberton developed the formula for Coca-Cola in 1886. Brad s Drink was introduced in 1896 and was later renamed Pepsi-Cola in 1898. 

Petroleum Bulk Stations and Terminals Petroleum and Petroleum Product Wholesalers, Except Bulk Stations and Terminals Beer and Ale... 

Since the first report of N-nitrosodimethylamine (NDMA) contamination in beer (ij ), there have been a number of surveys on volatile nitrosamine occurrence in beers of different types and origins. The data in Table I includes NDMA analyses on light beers, dark beers, ales, and malt liquors. Table I shows that the... 

Fig. 4.7.4 H NMR spectra of (a) beer 1 (a lager) (b) beer 2 (an ale) and (c) aqueous phenolic extract of beer 2. The vertical inserts show the expansions of the aromatic regions. (Permission granted to reprint this figure from Ref. [12].)...

NMR alone is insufficient to enable the full assignment of the beer spectra to be made. Application of Principal Component Analysis (PCA) to the spectral profiles of beers of differing type (ales and lagers) showed some distinction on the basis of the aliphatic and sugar compositions, whereas the PCA of the aromatic profiles... 

Glenister, P. R. (1975). "Beer Deposits. A Laboratory Guide and Pictorial Atlas for the Study of the Various Particles Found in the Deposits of Beer and Ale". Miles Laboratories, Chicago. 

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