The best refreshing beer

Beer is one of the most popular alcoholic beverages in Korea along with soju and makgeolli. The raw material barley (hops) has a cold element, so it is considered to be a northerly direction in the five elements and a summer season, making it a refreshing drink.

Alcohol is something that goes into people's mouths, so it can be considered a type of food, and is affected by the Food Sanitation Act and the Food Code. However, alcohol is unique in that it is affected by the Liquor Tax Act in terms of taxes, manufacturing, and sales. Similarly, salt is subject to the Salt Industry Act, and bottled water is subject to separate laws such as the Drinking Water Management Act.

Small-scale factories or home-brewed beers that they produce uniquely have become popular since the Liquor Tax Act was changed (ad valorem tax), but they have not been well-received so far. I think it is because they lack the ability to create a distinctive beer taste.

Freshly brewed beer foams even without adding carbon dioxide. This is because of yeast. When yeast breaks down the starch in barley, ethanol and carbon dioxide are produced. If the container is sealed well, the carbon dioxide dissolves in the alcohol and forms carbonic acid. Of course, the development of sealing and refrigeration technology is historically very recent, so the history of beer becoming a carbonated beverage is not that long.

In Germany, it is said that people began to drink it after processing it like beer because it is difficult to drink it as it is because the water that people can drink is extracted from limestone.

Depending on where it is fermented during manufacturing, beer is classified into top and bottom fermentation. Generally, lager series uses bottom fermentation method and ale series uses top fermentation method.

The manufacturing process of lager beer, which is a bottom fermentation product, can be largely divided into 7 stages, and yeast is said to be added in the 6th fermentation stage.

1. Malt production: Grains (barley, wheat, etc.) are germinated to make malt, and during the germination process, enzymes are produced to break down starch into sugar.

2. Saccharification: This malt is dissolved in hot water and saccharified, and malt sugar is created in this process.

3. Filtration: The saccharified liquid is filtered to remove malt and impurities.

4. Boiling: The wort is boiled to sterilize and hops are added to create a bitter taste and aroma.

5. Cooling: The boiled wort is rapidly cooled to a temperature where yeast can be active.

6. Fermentation: The cooled wort is fermented with fermentation yeast, which breaks down the sugar and creates alcohol and carbon dioxide.

7. Maturation: The fermented beer is matured for 4 to 6 weeks to create a harmonious taste and aroma.

In the lager beer manufacturing process, yeast addition is important, and it is said that the taste and aroma of the beer greatly differ depending on the type of yeast, amount added, point of addition, fermentation temperature, and period.

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The refreshing taste of beer is like a pearl necklace around a pig's neck, but the foam subsides after a while, so it is like injecting carbon dioxide into draft beer to be wary of truth rather than pretense.