Homebrew

In 1920, due to Prohibition, breweries across the United States were closed down or began making malt for other purposes. The Homebrewing of beer with an alcohol content higher than 0.5% remained illegal until 1978 when Congress passed a bill repealing Federal restrictions and excise taxes, and President Jimmy Carter signed the bill, H.R. 1337, into law. Within months of homebrewing's full legalization, Charlie Papazian founded the Brewers Association and American Homebrewers Association. In 1984, Papazian published The Complete Joy of Home Brewing which remains in print alongside later publications such as Graham Wheeler's Home Brewing: The CAMRA Guide.

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Ingredients

The Reinheitsgebot(literally "purity order"), sometimes called the "German Beer Purity Law" in English, is the collective name for a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best-known version of the law was adopted in Bavaria in 1516, but similar regulations predate the Bavarian order, and modern regulations also significantly differ from the 1516 Bavarian version.

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Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically.

Humans have used fermentation to produce drinks and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation can even occur within the stomachs of animals, including humans.

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Homebrew News

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