Difference between revisions of "Brew Antioxidant Rich Beer"
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| − | + | [[Shotgun a Beer|Beer]] is a source of readily absorbed antioxidants. Scientific studies indicate that the moderate consumption of beer, as well as beer-specific [[Lose Body Fat and Maintain a High Antioxidant Level|antioxidants]], may help to promote cardiovascular health <ref>http://www.sciencedaily.com/releases/2000/12/001218073252.htm</ref> and help to reduce the incidence of certain types of [[Lower Your Chances of Getting Cancer|cancer]].<ref>http://findarticles.com/p/articles/mi_m0NAH/is_9_35/ai_n15777083</ref> Beer that is particularly high in antioxidants may have a longer shelf life, as it may be more resistant to oxidation.<ref>http://www.bruker-biospin.com/escan_beer.html</ref> This should result in higher quality, more stable sensory characteristics, such as flavor and aroma. Certain hop polyphenol antioxidants can also contribute to desirable foam stability. Beer is a complex beverage that is brewed using various ingredients and various types of equipment. Therefore, beer can be brewed to contain greater concentrations of antioxidants. | |
[[Category:Beer and Cider]] | [[Category:Beer and Cider]] | ||
== Steps == | == Steps == | ||
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#'''Bottle or bulk condition in kegs with living yeast.''' This living yeast will not only provide antioxidants and nutrients for the beer consumer, but will also actively help to preserve the freshness and antioxidant content of the beer by consuming oxygen and producing carbon dioxide. Therefore, do not filter out all of the yeast from the beer before bottling or kegging. Yeast can also be harvested from the fermentation tanks and added to the beer at bottling to further increase the antioxidant-rich yeast content. It is undesirable to add additional yeast to kegs, as when kegged beer is dispensed, the beer is pulled from the bottom of the keg. This can result is too much yeast being dispensed with the beer when the keg is initially tapped. The use of a low flocculating yeast strain that remains suspended in the beer, as noted above, helps to remediate this situation. | #'''Bottle or bulk condition in kegs with living yeast.''' This living yeast will not only provide antioxidants and nutrients for the beer consumer, but will also actively help to preserve the freshness and antioxidant content of the beer by consuming oxygen and producing carbon dioxide. Therefore, do not filter out all of the yeast from the beer before bottling or kegging. Yeast can also be harvested from the fermentation tanks and added to the beer at bottling to further increase the antioxidant-rich yeast content. It is undesirable to add additional yeast to kegs, as when kegged beer is dispensed, the beer is pulled from the bottom of the keg. This can result is too much yeast being dispensed with the beer when the keg is initially tapped. The use of a low flocculating yeast strain that remains suspended in the beer, as noted above, helps to remediate this situation. | ||
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== Tips == | == Tips == | ||
