Baltika Beer, Yarpivo Beer - England and Denmark;
Klinskoe Beer - Belgium;
Petr Beer, Razin Beer, PIT Beer - the Netherlands;
Red East Beer, Efes Beer - Turkey;
Miller Beer - South Africa, etc.
(90% of the Russian beer market belongs to Western companies!):
Baltika Beer, Yarpivo Beer - England and Denmark;
Klinskoe Beer - Belgium;
Petr Beer, Razin Beer, PIT Beer - the Netherlands;
Red East Beer, Efes Beer - Turkey;
Miller Beer - South Africa, etc.
As soon as the Chief Sanitary Doctor of the Russian Federation Gennady Onishchenko issued a departmental order to strengthen control over the technological process of beer production , the enraged brewers immediately demanded that the President immediate resignation of the Chief Sanitary Doctor.
Modern industrial beer production technologies include three main stages.
The first stage is the preparation of malt. For this, special varieties of barley or other grains are used. They are cleaned, sorted, disinfected and placed in a humid environment, where the grains germinate and starch, enzymes, vitamins and other substances accumulate in them. Then the sprouted grains are dried, cleaned of sprouts and left to rest for a month. The sprouted barley is dried and crushed.
The second stage is the preparation of the wort. The crushed malt grains are poured with water. In this mass, called mash, at a certain temperature, the process of splitting starch into simple sugars occurs. It is especially intense after adding hops and boiling the mass, which is called wort.
An important indicator characterizing the quality of malt is the saccharification capacity. This indicator is expressed in the time in minutes required for complete saccharification of the mash at 70 ° C, counting from the moment this temperature is reached. In this case, saccharification is understood as the ability of enzymes in crushed barley grains to break down the starch contained in the same grains. The duration of saccharification should not exceed 25 minutes. If the duration of saccharification of malt is significantly longer, then another indicator of its quality is determined - amylolytic activity. It is characterized by the number of grams of maltose formed from soluble starch under the action of 100 g of malt for 30 minutes at 20 ° C and pH 4.3. This indicator, apparently, is also not accidental. It is probably at this stage that maltose syrup, imported at great expense, is added to the mash, since it is maltose that is subsequently used in the fermentation process to form ethyl alcohol and other alcohols. At the stage of wort preparation, enzymes may also be added to it, which help break down starch and complex sugars into simple sugars. Obviously, if neither sugars nor enzymes are added, then, most likely, wort with a minimum maltose content will form first, and then the most natural beer with a minimum alcohol content. If both enzymes and syrup are added, then a lot of maltose is formed, and the final product contains more alcohol.
The saccharified mash is filtered and separated into two parts: liquid - wort and insoluble - grains. The wort is boiled with hops; in this case, the bitter and aromatic substances of the hops dissolve in the wort. But the Brockhaus and Efron Encyclopedic Dictionary classifies hops as a plant of the hemp family.
At the third stage, the wort is filtered, cooled, and special brewer's yeast is added to it. After a short period of vigorous fermentation, the beer mass is fermented at a low temperature for several weeks or months. In this case, the fermentation fungi eat up most of the valuable substances (amino acids, simple sugars, vitamins), using them for their growth and reproduction. Unable to leave the wort when feeding, the microbes are forced to use it as a latrine, releasing waste products from their vital activity: ethyl alcohol and carbon dioxide.
The wort ferments for about eight days, after which it is poured into sealed tanks, in which it ferments at a temperature of 1-4 degrees for at least three weeks. Such a drink should be sold within a maximum of three days, and then only if stored in a cool place - the temperature should not exceed 4 degrees. Otherwise, the beer turns into poison. That's why breweries carefully filter it, killing the biologicalgically active components. That is, it is no longer "live" (as is commonly believed), but, one might say, without active preservatives. After this, the beer can be stored in a cool place for a maximum of a month, depending on the variety. But if the shelf life is several months, and it can be stored in any temperature conditions without spoiling, then, of course, preservatives are not needed.
To preserve beer and increase its shelf life, various substances are added to it that inhibit the growth of yeast, foreign microorganisms and suppress the activity of enzymes. Without such additives, beer quickly becomes cloudy, loses its taste, and some of the minor components (mineral compounds, organic acids, phenolic compounds, bitter substances) precipitate.
A variety of colloidal stability stabilizers are currently widely used, which prevent beer stratification and contribute to the long-term preservation of the "beer cap". Until the late 1960s, surfactants that were clearly not indifferent to health were often used for this purpose. The most notorious was cobalt chloride, which was the cause of death for a significant number of regular beer consumers. A series of clinical, morphological and physiological studies conducted during that period found that cobalt chloride causes the development of a specific lesion of the heart muscle - cobalt cardiomyopathy.
If necessary, in some cases, alcohol is added to beer - both a preservative and an increase in the strength of the drink.
Beer is an alcoholic beverage that contains a large number of compounds formed during the fermentation process and coming from plant materials. The main beer components are water (91-93%), carbohydrates (1.5-4.5%), ethyl alcohol (3-7% or more) and nitrogen-containing substances (0.2-0.65%). Other (minor) components have a lower content. Beer carbohydrates are 75-85% dextrins (products of partial breakdown of polysaccharides).
Alcohols. Beer contains ethanol. The mechanisms of the toxic effect of ethyl alcohol and other components of beer are interconnected. At the same time, ethanol is capable of modifying or enhancing the toxic effect of a number of minor compounds. In this regard, it should be noted that recently a new type of beer with a high alcohol content - up to 12% (strong beer) has appeared on the alcoholic beverage market. Drinking such beer in the same quantities as regular beer certainly entails a chain of even more negative consequences caused by the combination of the toxic effects of alcohol and other biologically active compounds.
During the fermentation process, "higher alcohols" (propyl, butyl, amyl), esters (ethyl formate, butyl acetate, etc.) are also formed. These substances affect the taste and smell of beer, but they are also the components from which vodka is traditionally purified. The content of "higher alcohols" is usually 50 - 100 mg / l.
Relatively recently, phytoestrogens were discovered in beer , which are plant analogues of female sex hormones and also get into the drink from hops. Their content in hops reaches significant values ??- from 20 to 300 mg per 1 kg of plant mass. There are fewer of them in beer (1 - 36 mg / l).
Nevertheless, this amount is sufficient to have a distinct hormonal effect on the human body. Changes in the endocrine status (feminization of men and masculinization of women) in people who abuse beer are associated mainly with the effects of phytoestrogens.
That is, in addition to the alcoholic poison, hormones very similar to the female sex hormone "progesterone" are released from hops into beer.
Progesterone is a female steroid sex hormone of vertebrates and humans. It is produced mainly in the corpus luteum of the ovaries. Prepares the uterus for implantation and nutrition of the egg, regulates metabolism in the female body during pregnancy.
A man has mainly male hormones in his blood, and a woman has female hormones in her blood. The main male sex hormone is testosterone, and the female is progesterone.
When a man starts drinking beer, a lot of hormones similar to the female hormone progesterone begin to accumulate in his body. His hormonal balance shifts, and he begins to flabby (swell, become swollen in the face, body, gain weight), and begins to gradually biologically turn from a man into a woman - according to characteristic signs. He loses interest in women. And not without reason, mind you, immediately after rebeer lamas , there is an advertisement for impotence, etc. That is, first men are made drunk and they turn into non-men, and then they are offered pills and treatment for impotence.
Women who drink beer experience a process of hormonalization of the body towards masculinization - the appearance of male secondary sexual characteristics in females (for example, in the animal world this can be the appearance of a cockscomb in hens; in the human world this can be the appearance of a mustache and beard in women, the gradual abolition of femininity, noticeable in the change in external appearance). Musculinization is associated with the disruption of the endocrine glands by beer.
In general, the society of beer lovers gradually becomes a society without clearly expressed sexual characteristics - an asexual society. This is the last step before the extinction of such a society, since in an asexual society the natural need for normal reproduction of births disappears.