Time Out Malaysia Eating and Drinking Guide - - SPECIAL FEATURE -

WA­TER Beer tends to have the high­est wa­ter con­tent of all the al­co­holic bev­er­ages. The av­er­age glass of lager is made up of about 90% wa­ter, mak­ing it a truly re­fresh­ing drink. No mat­ter what the brew, the wa­ter used in beer must be com­pletely free of biological and chem­i­cal im­pu­ri­ties.

YEAST A one-celled or­gan­ism called yeast fer­ments the mix of wa­ter, malt and hops to make al­co­hol, car­bon diox­ide and flavour. In fact, the common strain of lager yeast, Sac­cha­romyces carls­ber­gen­sis, was first de­scribed by Emil Christian Hansen, a sci­en­tist work­ing at Carls­berg’s re­search lab­o­ra­tory in the late 19th cen­tury. Yeast is rich in B-com­plex vi­ta­mins such as B1, B2, B3, B6, B7 and B9 – as well as im­por­tant min­er­als like chromium and se­le­nium – all con­tained in a glass of beer

MALT The hum­ble ker­nel of grain can yield so many flavours. Soaked in wa­ter un­til ger­mi­na­tion, then dried though a vari­able process called “kiln­ing” or “roast­ing”, malt can take on a range of flavours and colours for dif­fer­ent beers. Malt was also re­cently re­vealed to be a rich source of di­etary sil­i­con, im­por­tant for bone den­sity and the preven­tion of os­teo­poro­sis.

HOPS Ever won­dered about that dis­tinct note of bit­ter­ness in your beer? It comes from hops, the seed cones of the vine-like hop plant. Th­ese help to keep your beer fresh and lend it its de­li­cious aro­mas as well as that bit­ter bite. Hops are filled with flavonoids, a pow­er­ful group of an­tiox­i­dants that help the body fight dis­ease.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.