Beer

I am not sure about these 2:


Bottom-Fermentation: How a lager is brewed. Made with lager yeasts, the beer ferments at the bottom of the tun, resulting in a clearer brew than top-fermented beer (ale).

They are correct that bottom fermented is a lager yeast chareteristic. But in regards to clarity that comes from the mash process (protien rest step mash) and from the lagering process as well.

Malting: Process of turning grain from starch to sugar, from which beer is then brewed.

Malting is actually the process of sprouting the barley. Grains are starch and the endosperm contains the essentials to convert the starch to sugar. To take advantage of those essentials (they are amylase enzymes) you sprout the grain. It thinks it is time to grow and until it can produce cotyledon leaves for photosynthesis it gets it's sugar from the starch, so during the sprouting it produces the enzymes. At different stages of sprouting (depending on the type of malt) they warm and dry the sprouting grain quickly, thereby stoping the sprouting process. What you end up with is a grain that is refered to as "modified". It is still starch but high in enzymes. The mashing process activates those enzymes by bringing them to their optimum temperatures and they then convert the starch to sugar.

I am not sure about these 2:


Bottom-Fermentation: How a lager is brewed. Made with lager yeasts, the beer ferments at the bottom of the tun, resulting in a clearer brew than top-fermented beer (ale).

They are correct that bottom fermented is a lager yeast chareteristic. But in regards to clarity that comes from the mash process (protien rest step mash) and from the lagering process as well.

Malting: Process of turning grain from starch to sugar, from which beer is then brewed.

Malting is actually the process of sprouting the barley. Grains are starch and the endosperm contains the essentials to convert the starch to sugar. To take advantage of those essentials (they are amylase enzymes) you sprout the grain. It thinks it is time to grow and until it can produce cotyledon leaves for photosynthesis it gets it's sugar from the starch, so during the sprouting it produces the enzymes. At different stages of sprouting (depending on the type of malt) they warm and dry the sprouting grain quickly, thereby stoping the sprouting process. What you end up with is a grain that is refered to as "modified". It is still starch but high in enzymes. The mashing process activates those enzymes by bringing them to their optimum temperatures and they then convert the starch to sugar.