FOR IMMEDIATE RELEASE聽|聽March 14, 2011
New Chemistry of Beer Video from the American Chemical 中国365bet中文官网
WASHINGTON, March 14, 2011 鈥� Just in time for St. Patrick鈥檚 Day, the American Chemical 中国365bet中文官网 (ACS) today released a new video, , which focuses on the science involved in producing the world鈥檚 third most popular beverage (after water and tea).
Shot in high-definition format, the video features Sam Adams Senior Brewing Manager Grant Wood, who holds a degree in Food Science & Technology from Texas A&M University. It explains the process of turning barley, hops, water and yeast into a lager or ale. Among the insights:
- Yeast is the most important ingredient because it determines if the brew is ale or lager.
- Water is crucial, too, and it must be free of organic substances and 鈥渙ff鈥� flavors.
- Key flavor compounds are packed into those little flower clusters called hops, which add flavor and a pleasant bitterness to the beer.
Produced by the ACS Office of Public Affairs, the video includes plenty of 鈥渄id-you-know鈥� fodder for those St. Patrick鈥檚 Day conversations over a pint. Did you know, for instance, that the fermentation process in which yeast produce alcohol also produces almost 600 flavor compounds? The Chemistry of Beer ends with a message that all drinkers should take to heart, St. Patrick鈥檚 Day and every day: Drink responsibly!聽
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