BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER

Introduced: September 1968

Classification Context

Section:: CHEMISTRY; METALLURGY
Class:: BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
Subclass:: BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER

Description

C12C covers the production of beer through fermentation processes and the preparation of its key raw materials. This includes malt production (grain steeping, germination, and kilning), hop processing and conditioning, fermentation technology, and beer clarification or stabilization methods. The classification encompasses brewing equipment design, fermentation control, yeast management, and process parameters specific to beer manufacturing. Adjacent classes distinguish beer production from spirits distillation (C12J) and other fermented beverages like wine or vinegar (C12L).

Scope Notes

Glossary: Beer beers The term beer includes non-distilled alcoholic drinks produced by the fermentation of malted grains (i.e. partially germinated and dried grains) of barley, wheat, sorghum, maize or rice with hop or an equivalent. Brew kettles Apparatus in which the wort is boiled. Caramel/black malt black malt Caramel malt Malt which has been sufficiently heated to caused sugars to caramelise. Fermentation Process whereby yeast converts sugar to ethyl alcohol. Germ The germ is the shoot which has started to grow from a grain. Immobilised yeast The yeast is absorbed on a static material instead of being dispersed throughout the liquid. Low alcohol This is beer which has a lower alcohol content than would be expected from complete fermentation of the beer. Malt Malt is the term used for partially germinated and subsequently dried grains in which part of the starch has been converted to sugar. Mash Mash is a mixture of malt and water. Mashing refers to the process of extracting the sugars from the grains by soaking, often at elevated temperature. Pitching This is the process of adding yeast to the wort. Steeping Soaking the grains in water primarily to stimulate germination. Wort Wort is the liquid part of the mash which is left after removal of the grains. | Limiting references: Preparation of malt for use as foodstuffs Ageing or ripening by storing Methods for reducing the alcohol content after fermentation Methods for increasing the alcohol content after fermentation Venting devices for casks, barrels or the like

Related Keywords

brewing of beermanufacture of BEERbrewing of beerBREWINGWORT

7 direct subcodes

Child Classifications

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C12C 1/00 Preparation of malt
C12C 11/00 Fermentation processes for beer
C12C 12/00 Processes specially adapted for making special kinds of beer
C12C 13/00 Brewing devices, not covered by a single group of
C12C 3/00 Treatment of hops
C12C 5/00 Other raw materials for the preparation of beer
C12C 7/00 Preparation of wort