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 Boiling the Wort B Malting C Fermentation D Mashing E

Aging To make a clear lager, the beer is stored at refrigerator

temperatures for about three weeks. Barley, that was allowed to

begin germination but was then dried and crushed, is mixed with

warm water to dissolve the sugar. A culture of yeast, such as

Saccharomyces carlsbergensis is added for this step. Additional

sources of carbohydrates, such as starch, sugar, rice or corn, are

added to the warm liquid. Alcohol is produced during this step.

Answer and Explanations:

To make a clear lager, the beer is stored at refrigerator temperatures for about three weeks ⇒ E - Aging

Lager yeats ferment at low temperatures. Also, during the final step of aging you can obtain a clear lager beer by storing the beer at refrigerator temperatures. The cool temperatures settle the lager yeast, by forming flocules in the bottom of the fermenter. This actions allow to obtain a limpid beer of lager characteristics.

Barley, that was allowed to begin germination but was then dried and crushed, is mixed with warm water to dissolve the sugar⇒ D - Mashing

In mashing step, the crushed malt is mixed with water at warm temperature. At several specific temperatures, enzymes that are present in malt activate themselves and catalyze chemical reactions in which the polysacharides-also present in mail - are converted in simple sugars. This process become more available the sugars for the following process: fermentation.

A culture of yeast, such as Saccharomyces carlsbergensis is added for this step ⇒ C - Fermentation

Yeasts are added in fermentation step. These organisms convert sugars present in the mash in alcohol and secondary products which give the characteristic properties of flavors and smells to the beer.

Additional sources of carbohydrates, such as starch, sugar, rice or corn, are added to the warm liquid ⇒ D - Mashing

During mashing step, to can also add to the wort other sources of carbohydrates, which give other properties to the beer.

Alcohol is produced during this step⇒ C-Fermentation

During fermentation process, yeasts convert glucose in ethyl alcohol and carbon dioxide gas. Ethyl alcohol is the alcohol content of the beer and carbon dioxide gives carbonation.