BEER PRODUCTION

The beer and the wine are the drinks oldest of the world. The historians date the first indications of the sprouting of the beer, in 8000 a. C in Palestine. Beer is the drink gotten for the alcoholic fermentation of the deriving beer must of malte of barley and drinking waters, for action of the leavening, with addition of lupulo. When it appeared, the beer did not contain lupulo in its composition. Thus, it grew worse itself with bigger rapidity. In the Europe, for return of the year of 1000, lupulo was uncovered that had antiseptic properties, and then was added to the beer, in order to keep its characteristics of flavor for more time, beyond improving its stability. The discoveries of Louis Pasteur on it I leaven and the food conservation, brings deep changes in the quality of the drink, thanks to the sterilization of materials, the work to the vacuum, and the process of pasteurization. In the end of century XX, already if it could manufacture the beer with microbiological security and characteristic sensorial attributes, guaranteeing a bigger life of shelf, being able to expand its commercialization thus. In this way, at the beginning of century XX, already 3200 breweries existed more than, only in Belgium. Currently, the Europe is the producing greater of beer, followed for the United States, Japan and Brazil, being the Europe also the biggest consumer, much more, when compared with the too much countries, whose consumption still is considered low. How much to the classification, with regard to the original extract text, they are had: fort (> 14 degrees P); extra (> 12,5 degrees P); common (> 11 degrees P) and weak or has taken (> 7 degrees P). With regard to the color, they are classified in clear and dark. How much to the type of high fermentation in and low and how much to the alcoholic text in: high (> 7%); medium (> 4%); low (> 2%) and without alcohol (up to 0,5%). How much to the denomination, they are had: Pilsen (more common, of low fermentation, Bock; Weiss; Munchen amongst others. This article of revision has as objective to present the substances more used in the beer industry, as well as the process of manufacture of the beer.