the chemistry of lager (or how to ferment yeast to get ethanol)
TRANSCRIPT
The Chemistry of Lager
(or how to ferment yeast to get ethanol)
History of Brewing
• Man has been making beer since the dawn of civilization.– Where grain was grown, beer was made.
• Sumaria (4000 BC) Sikaru• Egypt (3000 BC) Zythum• India (2000 BC) Sura• China (2000 BC) Kiu
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
The Role of Yeast in Brewing
• 1866 - Louis Pasteur– Yeast was responsible for alcoholic
fermentation.
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
There are other options…….Malted Barley
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
Fermentation (Millers)
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
Task• Ferment your yeast. What will
we need to do to achieve this?• Filter the sample.• Bring filtered sample to
distillation equipment (do not drink!)
• Safety: Wear goggles at all times, tie hair back, report spillages/breakages/burns to Mr Firth.
• Tips:
Distillation
• How does it work?
Ethanol + Water
Ethanol
