La CERVEZA. Elaboración tradicional de esta bebida fermentada | Oficios Perdidos | Documental
Summary
TLDRLa Zaragozana, una cervecería fundada en 1901 en Zaragoza, conserva su método tradicional de elaboración, que incluye el uso de cebada y agua de alta calidad. La cebada, ingrediente principal, se cultiva en primavera y se somete a procesos de limpieza, malting, tostado y envasado. El lúpulo, planta dioica autóctona de Europa Central, aporta amargor y aroma a la cerveza. La producción de cerveza es un proceso meticuloso que involucra la fermentación y maduración del mosto, culminando en un producto natural y saludable para el consumo humano.
Takeaways
- 🍺 La Zaragozana beers tiene su origen en 1901 en Zaragoza, impulsada por la industrialización y la producción cereal.
- 🏛️ Un antiguo almacén de La Zaragozana se convirtió en un museo de cerveza, donde se puede aprender sobre el proceso de fabricación.
- 🌾 La麦芽, obtenida del cebada, es el ingrediente principal de la cerveza y se cultiva específicamente para su producción.
- 💧 El agua es otro ingrediente fundamental en la fabricación de cerveza y debe ser de excelente calidad.
- 🌱 El proceso de malting-involucrando la limpieza, germinación y secado del grano de cebada- es esencial para la producción de cerveza.
- 🌿 La lupina, planta utilizada en la elaboración de cerveza, requiere de un sistema de treillis permanente para su cultivo.
- 🔥 El malt se tosta para darle al cerveza su color y su característico sabor amargo.
- 🍶 La fermentación del mosto por parte del levadura produce alcohol y dióxido de carbono, dándole al cerveza su característica de bebida alcohólica y carbónica.
- 🧪 Los procesos de fabricación de cerveza, aunque mejorados con instrumentos modernos, han conservado su esencia a lo largo de la historia.
- 🍻 La cerveza, un producto natural de larga historia, proporciona beneficios importantes para la salud si se consume con moderación.
Q & A
¿Cuál es el ingrediente principal en la fabricación de la cerveza?
-El ingrediente principal en la fabricación de la cerveza es el malta, que se obtiene a partir de cebada.
¿De qué cereal se extrae comúnmente la malta?
-La malta se extrae comúnmente de la cebada, un cereal alto y muy rico en almidón, con un contenido proteico adecuado.
¿Qué proceso hace que los granos de cebada sean aptos para la fabricación de cerveza?
-Los granos de cebada son procesados mediante limpieza, clasificación, humedad control, malting, secado y tostado para ser aptos para la fabricación de cerveza.
¿Cuál es la importancia de la calidad del agua en la fabricación de cerveza?
-La calidad del agua es esencial en la fabricación de cerveza, ya que el agua sirve como medio para llevar a cabo todas las transformaciones de los ingredientes para convertirse en mosto de cerveza.
¿Qué función cumplen los lúpulos en la cerveza?
-Los lúpulos proporcionan la树脂as y aceites esenciales que dan al mosto de cerveza su amargor y aroma, además de contribuir a su conservación al evitar la fermentación no deseada de bacterias externas.
¿Cómo se selecciona la variedad de lúpulos para una cerveza en particular?
-El cervecero selecciona una mezcla de variedades de lúpulos para dar a cada cerveza su toque personal, considerando el grado de amargor y los aromas deseados.
¿Qué es el mosto y cómo se produce?
-El mosto es una mezcla dulce y líquida que resulta de la extracción de azúcares de la malta y otros ingredientes, como el mijo o arroz, mediante la acción de enzimas durante el proceso de infusiones y coz de malta.
¿Qué es la fermentación y cuál es su importancia en la producción de cerveza?
-La fermentación es el proceso en el cual la levadura transforma los azúcares del mosto en alcohol y dióxido de carbono, dando lugar a la cerveza verde y creando su carácter de bebida alcohólica y con gas.
¿Qué sucede durante el proceso de maduración de la cerveza?
-Durante el proceso de maduración, la cerveza se mantiene en tanques a temperaturas bajas, generalmente entre 0ºC y 5ºC, durante 20 a 25 días, para refinar su sabor y estabilidad.
¿Cómo se logra la conservación y transformación de la cerveza en su forma final para el consumo?
-La cerveza se filtra para eliminar las células de levadura en suspensión, se ajusta el contenido de dióxido de carbono según el tipo de envase y se llena en barriles, botellas o latas bajo condiciones de esterilidad para garantizar su conservación y calidad.
¿Qué beneficios saludables pueden proporcionar los componentes de la cerveza si se consume con moderación?
-Los componentes de la cerveza, como el agua, los lúpulos, la levadura y la malta, pueden proporcionar beneficios saludables al cuerpo humano si se consume con moderación, incluyendo贡献 de vitaminas, minerales y otros nutrientes.
Outlines
🍺 Historia y origen de la cerveza La Zaragozana
Este párrafo introduce la cervecería La Zaragozana, fundada en 1901 en Zaragoza, y su evolución hasta convertirse en un museo de cerveza. Se menciona el origen de la cerveza en Mesopotamia, su importancia en Egipto y su difusión por parte de los griegos y romanos. Destaca la importancia del malta, obtenida del cebada, y el proceso tradicional de elaboración de la cerveza que La Zaragozana conserva desde su fundación.
🌾 Proceso de producción de la malta y el lúpulo en la cervecería
En este párrafo se describe el proceso detallado de producción de la malta, desde la siembra del cebada hasta la transformación en malta a través del malting. Se explica la función del lúpulo en la elaboración de la cerveza, su cultivo y recolección, y cómo sus resinas y aceites esenciales aportan amargor y aroma a la bebida. Además, se menciona el proceso de tostado del malta y su almacenamiento antes de su uso en la elaboración de la cerveza.
🥣 Preparación de la mostaza y el proceso de cozedura
Este párrafo aborda el proceso de preparación de la mostaza, que es la mezcla de malta molida con agua caliente, y su función en la extracción de azúcares. Se describen los tres tanques de cozedura utilizados en la producción de la cerveza, cada uno con un propósito específico: la extracción de enzimas, la saccharificación de almidones y la adición de lúpolo para conferir amargor y aroma. También se detalla el proceso de filtrado y la separación de la mostaza de la bagazo o cebada de cerveza.
🍻 Fermentación, maduración y embotellamiento de la cerveza
Finalmente, se explica el proceso de fermentación de la mostaza con levadura, transformándola en cerveza verde y luego en cerveza madura. Se menciona el papel crucial de la levadura, su pureza biológica y la variedad utilizada para dar al producto su característico. El texto también cubre el proceso de maduración de la cerveza en tanques a temperatura controlada y la filtración para obtener la claridad deseada. Por último, se describe el proceso de embotellamiento y la conservación de la cerveza en diferentes recipientes, asegurando que llegue al consumidor manteniendo todas sus cualidades.
Mindmap
Keywords
💡Cereales
💡Fermentación
💡Malta
💡Lupulo
💡Cerveza de Zaragoza
💡Proceso de elaboración de cerveza
💡Levdura
💡Mostaza de cerveza
💡Museum de la cerveza
💡Agua
💡Tostación de malta
💡Fermentación controlada
💡Conservación de cerveza
Highlights
La Zaragozana beers comenzó su andadura en 1901 en la capital aragonesa, impulsada por la industrialización y la producción cereal.
Un centenar después, se transformó uno de sus almacenes en un museo de cerveza, donde se puede aprender sobre el proceso de elaboración de esta bebida.
El origen de la cerveza se remonta a 7000 años a.C. en Mesopotamia, donde los sumerios descubrieron la fermentación.
En Egipto, la cerveza se convirtió en la bebida nacional, y los griegos y romanos también apreciaron su consumo.
El ingrediente principal de la cerveza es el malta, obtenida a partir de cebada rica en almidón y proteínas.
La Zaragozana preserva el método tradicional de elaboración de cerveza, importado hace 100 años.
El grano se limpia y se almacena en silos, y se somete a pruebas de calidad en un laboratorio.
Se utilizan otros materiales como arroz o maíz para aportar más almidón, asegurando su calidad para la producción de cerveza.
El proceso de malting comienza con la limpieza del grano de cebada, y luego se moja, germina y se seca.
El agua es otro ingrediente clave en la fabricación de cerveza y debe ser de excelente calidad.
El lúpulo es el último ingrediente sólido necesario para hacer cerveza, aportando amargor y aroma.
El lúpulo se cultiva principalmente en Europa Central y en la provincia de León en España.
El mosto de cerveza se prepara en la cervecería aplicando recetas y fórmulas específicas.
El mosto se filtra y se hierve con lúpolo para adquirir amargor y aroma, y luego se clarifica y enfriega para fermentación.
La levadura, un tipo de hongos unicelular, es esencial para la fermentación del mosto y la producción de cerveza.
La cerveza fermenta en vatios, y el CO2 y el alcohol se integran en la bebida.
La cerveza madura en tanques a 0ºC durante 20 a 25 días para refinar su sabor.
La cerveza se filtra para eliminar las células de levadura y se embotella manteniendo todas sus cualidades.
La cerveza llegó a España en el siglo XVI con la llegada de Carlos I y su entourage flamenco, llevando consigo un cervecero de Flandes.
La cerveza, con su historia milenaria, es un producto natural que proporciona beneficios importantes para la salud si se consume con moderación.
Transcripts
In the summer of 1901, La Zaragozana beers began its journey in the Aragonese capital,
favored mainly by the optimism of industrialization and by the abundant
cereal production in the region.
A century later, one of its warehouses has been turned into a beer museum where
we can learn, together with a visit to the factory, the complex process of making
this refreshing and healthy drink.
The origin of beer dates back to about 7,000 years in Mesopotamia where the Sumerians
discovered fermentation and its production was subjected to severe regulations. In
the Egypt of the pharaohs, beer became the national drink. The Greeks also
appreciated it and made it known in Rome, and the peoples of northern Europe consumed it
to celebrate their triumphs and fight the cold.
The main ingredient in beer is malt, which is obtained from barley,
a tall cereal, very rich in starch and adjusted in protein. The variety that is used
in the manufacture of malt is commonly called beer barley, sown in
spring and with two rows of grains per ear.
Today, La Zaragozana essentially preserves the traditional brewing method
imported 100 years ago by the master brewers as a result of studies carried out
in different foreign factories.
The barley arrives directly from the farmer to the factory in large trucks. After
weighing the load, it is stored in silos through a grid that retains stones
and other large materials.
The barley used must meet essential quality requirements, so tests
are taken for analysis in the laboratory.
As an additional source of starch, some manufacturers have used other raw materials such
as rice or corn grits. The semolina of corn comes from the semolina factories, where
the grain has been deprived of the germ that is rich in oil and would be harmful for
the production of beer.
The barley goes through the cleaning machines where it is sieved and classified. Once
the straw is removed, it is stored in silos until it is transformed.
The humidity of the barley at the time of purchase is another of the characteristics to take
into account since its conservation and its price depend on it. The low humidity of Spanish barley
prevents the multiplication of harmful fungi and the risk of weevils proliferating,
which would bore into the grain with significant deterioration of the product, leaving the barley
unable to germinate.
The malting process begins with cleaning the barley.
The air from the winnowing machines passes through the bag filter,
where the dust released by the grain is separated.
In the old but functional wooden screens , the barley is
cleaned and calibrated . Inside, a fan drags the dust and straw, leaving
the grain clean, only taking advantage of the one that measures more than 2.5 mm.
The waste from the screens is collected in sacks as a by-product.
Malt is sprouted and roasted barley. The transformation of barley into malt is
called malting and is carried out in several steps.
First, the cleaned and sorted barley goes through the soaking phase.
For one or two days it will remain submerged in water to soften the starches
and stimulate the awakening of the embryo.
Another abundant raw material of great importance for the manufacture of beer is water,
which must be of excellent quality.
During the stay in the soaking tanks, the grain is stirred and aired at scheduled
intervals so that it is oxygenated and that the germ can breathe.
When the barley has already acquired 50% humidity over its initial weight, it is mixed with
water to transfer it to the germination tanks.
The wet barley is spread in large containers, called “Saladin” boxes,
to continue germination. In this natural process, the enzymes that are necessary in the saccharification of the starch
are generated and the enzymes appear that will break down the proteins that
the grain originally contains.
The stirrers are augers that move the grain from the bottom up.
At the same time, they move slowly over some tracks in order to act on the whole grain,
preventing the roots from becoming entangled with each other during their growth.
In the germination vats the grain remains for 5 days subjected to a climate controlled environment
of 14ºC, 100% humidity, and constant aeration, conditions that reproduce the ideal state
of germination of a barley grain in the field.
This air, before reaching the room, passes through a humidification chamber.
After five days the growth of the root can be observed, reaching 1 cm. of length.
The enzymes (amylases and proteinases) have already been generated. From this moment the
barley is germinated and is transferred to the dryer by means of a vacuum cleaner.
Once the germination process is interrupted, the green malt is dried. This
operation begins in the dryer where it is subjected to the action of heat.
The hot air, which passes through a heat exchanger, is produced by
a burner that used to be wood.
From the dryer the malt goes to the roaster. The toasting operation is very rigorous because
there it is given one of the visual characteristics that beer has: color.
The higher the toasting temperature, the more color the beer will have.
For pale or very light beers the malt is roasted at low temperatures. For the
amber-colored beer , it is subjected to temperatures close to 100 degrees and for the
dark beer , toasting is done until the malt is roasted.
The already roasted malt goes to storage silos where it stabilizes and cools slowly and progressively
until it is used,
which is approximately one month after its roasting phase.
During the transfer to the storage silos, the malt passes through the root separator,
which has the function of eliminating the shoots, that is, separating the root from the germ.
The clean malt continues its way to the silo while the waste is bagged to be
used as I think.
After passing the malt grains through a mill, they turn into flour,
leaving the starch uncovered.
All processes are controlled in the laboratory. During malting, a part of the starches
present in the cereal have been transformed into sugars (maltose), thanks to the
natural enzymes , which gives the cereal a sweeter flavor and a crunchy texture.
Malted cereals provide the necessary sugars, amino acids and minerals for
the yeasts to ferment.
Hops are the last solid ingredient needed to make beer.
It is a shrubby climbing plant 4 to 5 meters high, for whose cultivation
a permanent trellis system is necessary, known as barbed wire.
It is traditionally grown in Central Europe, Bavaria, Alsace, Czechoslovakia ... and in Spain,
mainly in the province of León, whose climate is favorable.
Flowering begins in mid-July, lasting approximately 10 days.
Hops are dioecious, meaning the male and female flowers grow on two different plants
. In the brewery, hops are understood to be the female flowers, which are the ones that
secrete the bitter resins and the essential oils that give the beer must its bitterness
and aroma. There are many varieties with more or less bitterness and with different aromas.
From flowering to the moment of harvest
, the flowers mature,
which mainly consists of an increase in the content of acids and dry matter.
Depending on the variety, the hop harvest date changes, although it is normally
done in the first ten of September.
The harvest consists of cutting the plant with a sickle through the basal part of the stem
and pulling it until it is separated from the wire.
The bushes are collected in the tractor for subsequent transport to the hop drying center
located in the Leonese town of Villanueva del Carrizo.
Some hop growers have a convenient device adapted to the tractor
that makes harvesting easier. As the tractor moves through the field,
a blade cuts the base of the plant while the operators separate it from the fence
and collect it directly on the trailer.
Once harvested, the flowers deteriorate rapidly
so peeling should be done as soon as possible.
To do this, the plants are passed through machines called peelers.
By means of a system of fans, rollers with "fingers" and sieves,
the flowers are separated from the rest of the plant matter.
The commercial value of hop flowers lies in the lupulin glands present in the cones.
The purpose of drying is to reduce the moisture content of the flowers
in order to facilitate their conservation and subsequent transformation.
The dryers used are based on a system of perforated trays
in which a stream of cold air from outside
is heated as it passes through a heat generating system.
Once dried and ground, the hops are delivered to brewers in the form of a flower "pellet" or extract.
The brewhouse is where the brewmaster applies his recipes and
formulas to produce the wort. Once the type of beer to be made has been decided
, different mixtures of raw materials are used and in balanced proportions.
The beer-making process has not undergone major changes throughout
history, although the instruments used for efficient production have.
The three old copper boilers have been replaced by as many steel ones, which
are tanks with a steam heating chamber.
The ground malt, which is stored in containers, is transported through an
auger to the brewhouse.
In the first boiler, the mixture of ground malt with hot water is carried out, in
heavy and measured quantities . Water is the medium in which all the transformations
of raw materials will be carried out to become beer must, so it must be drinkable,
free of organic matter and of high quality.
The soaked malt, a kind of thick porridge, is heated for one to four hours,
maintaining the cooking curves, that is, the temperature is gradually raised
and every certain period of time, according to the criteria of the brewmaster.
During this time the enzymes are activated by the action of hot water and begin to extract the sugars.
The second boiler is the one for raw grains. In it, the starch is mixed and cooked
(in the form of corn or rice semolina). The contents of this kettle are transferred
to kettle # 1 for the malt enzymes to saccharify the starch in the raw grains.
The more malt or starch added per liter of water, the more sugars
the must obtained will have, which will give the beer a higher alcoholic strength.
From boiler No. 1, the wort passes through the filter whose purpose is to separate the
solid or insoluble parts of the mixture, such as cellulose or the skins of the malt grains.
The solid cake that is retained between the filter cloths is called bagasse
or beer barley, and it is used as feed for livestock.
From the filtration a yellow, sweet liquid, quite clarified, is obtained, which from
this moment will be called must and goes to the boiling kettle.
Hops are the raw material that provides the resins and essential oils that give
the must its bitterness and aroma.
The brewmaster has selected the blend of varieties to use to give
each beer his personal touch.
The brewer's wort, coming from the filter, is heated in the third kettle until
boiling. For an hour and a half it will pass inside the hops pot where
the bitter substances are dissolved. In this part of the process, part of the proteins
are coagulated , sterilized and the sulfur gases are washed.
The hot wort enters a cylindrical tank under pressure where, due to the swirling effect, the
solid particles tend to concentrate in the center. There it is left to rest for
half an hour, clarifying when the cloudy in suspension settles.
In total the cooking process has lasted about ten hours.
The must leaves the turbid sedimentation kettle at a temperature of 100º
and passes through a cooler after which oxygen and yeast are injected.
Brewer's yeast is the other essential ingredient and is made up of single-celled fungi
that are responsible for fermentation.
The yeast must be in perfect conditions of biological purity, that is, it
must not contain other foreign microorganisms or degenerated yeasts,
and that the breed used produces the desirable fruity bouquet and aroma in the product being produced.
There are different varieties or breeds of yeast,
and each of them gives the product its own personal touch.
The yeast is added to the oxygenated cold must circuit by means of a dosing pump,
before it reaches the vats.
The must goes to the fermentation vats where the yeast saccharomyces cerevisae is added,
which will transform the sugars into alcohol and carbon dioxide.
Both are integrated into the composition of the beer, part dissolved and part detached when the foam is formed,
which gives it the character of an alcoholic and carbonated drink.
The level occupied by carbon dioxide can be seen
by applying a flame inside the tanks, which goes out due to the lack of oxygen.
To prevent the accumulation of carbon dioxide, in the rooms where the fermentation takes place, the air
must be constantly renewed by means of powerful vacuum cleaners.
As the sugars are converted into alcohol, they lose density,
so these changes must be checked.
Daily checks allow you to check that the fermentation speed is correct.
Fermentation converts the brewer's wort into green beer.
After seven days, the yeast that has transformed all the sugars capable
of fermenting into alcohol and carbon dioxide goes to the bottom of the tank.
It is time to transfer the liquid to the maturation cellar by pumping and to
collect the yeast that has been produced.
The vats must be completely clean to prevent dead yeasts from damaging
the must that is later poured.
The maturation or refinement of the taste of the beer is carried out in tanks in the
“cellar de guarda”. There it is kept at 0º for a time that ranges between 20 and 25 days.
The beer still comes out of the cellar with some yeast cells in suspension
, which gives it a cloudy and opalescent appearance.
In order to acquire the transparency of this drink,
it passes through filters that retain all the yeast.
Depending on the container (barrel, bottle or can) the beer has a different carbon dioxide content,
the proportion of which is adjusted in each case.
From this moment, the beer is ready to be bottled in the pre-fill tanks.
The beer enters the bottling plants, both for barrels and for bottles or cans,
under conditions of total sterility that guarantee optimal conservation.
Whatever the type of container, the beer reaches the consumer maintaining all its
qualities to be savored.
Beer entered Spain in the 16th century, with the arrival of Carlos I and his entourage of
Flemish nobles, who brought a Flanders brewmaster with him to the Monastery of Yuste
so as not to stop savoring his favorite drink.
However, already in the stories of his travels Plinio assures that he has seen Iberians and Lusitanians
make barley breads that they leave to ferment and from which they then obtain a sparkling
liquid that they drink with relish.
Today, beer, that drink with a millenary history, continues to be a totally natural
product whose components (water, hops, yeast and malt) provide the human body with
important health benefits if consumed moderately.
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