Discuss as detailed as possible, how beer moves through 10,000 BC to the Renaissance, then beer in the UK and on the Continent, and then beer to the 1900ish.

Brewing Science Questions

All the below answers need to be as clear, precise, detailed, complete sentences, and correct grammar and punctuations used.Read each question carefully through and answer all parts of each question.

1st Question

Evolution of beer and the science and technology of brewing.

Discuss as detailed as possible, how beer moves through 10,000 BC to the Renaissance, then beer in the UK and on the Continent, and then beer to the 1900ish.

Answer the below questions one by one, not in a paragraph form:

Where, when, how, and why does beer start (how was it discovered)? How does beer develop in the ancient world, and how and why does it flourish and spread to northern Europe? How does brewing develop in the Middle Ages, and who are the major brewers? How do various factors combine to give rise to the styles and other factors that emerge from the Middle Ages and Renaissance (topics needing to be discussed in your answer are: Trappist, legal regulations, lager vs. ale, altbier and Kolsch, English pale, and brown ales. As we move from the Renaissance into the Industrial Revolution, what are the major technological innovations in brewing, and what beer styles emerge and evolve in response?

2nd Question

Brewing

Answer the below questions one by one, not in a paragraph form:

What contributions do hops make to beer, and what compounds are responsible for those? What is a base malt? How does kilning of base malts change over time? What qualities do those changes make in the base malt’s that can be produced? What are some base malts and what flavors do they give you? How are crystal malts produced? What qualities do they give in beer? What qualities do roasted malts and roasted grains and unmalted grains give a beer? What are the various kinds of yeast: explain and elaborate not just on lager vs. ale, but also stylistically (beers with big fruity flavors like Belgian Ale Yeast and English Ale Yeast- explain what all of these yeast are in detail)? What temperatures are appropriate for yeasts, and what flavor profiles do we get as a result? Why do we need to cool the wort quickly from about 140 degrees Fahrenheit to yeast pitching temperatures? Why are infections not more common?
In class my professor mentions in this section (Kiln malt, crystal malt, barley malt, wheat malt, roasted malt). I just wanted to mention these because they may help in your research. Professor also mentions flavorable base malts being : barley and wheat

3rd Question

Brewing safety

Explain and elaborate in detail the main components to brewing beer safely in an Industrial facility (mention the key points according to the Brewer’s Association Safety Guidelines).

4th Question

Alcohol Safety

Answer the below questions one by one, not in a paragraph form:

What kind of drug is alcohol? By what pathways does alcohol enter the body (list them and give their percentages)? What are its physiological and psychological effects, and how are they related to blood alcohol level (BAC)? What is the legal BAC limit for driving? What gross physiological consequences arise as BAC rises? How can the rate of alcohol uptake be altered? How is alcohol processed in one’s body?

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