FST 10 Food, Folklore and Health - Bread and Beer PDF

FST 10 FOOD, FOLKLORE AND HEALTH The Myths and Truth About Bread and Beer Bwalya Lungu Department of Food Science and Technology University of California, Davis FST10 ©Lungu 2020  Learning Outcomes ´ List the principal gr...

FST 10 FOOD, FOLKLORE AND HEALTH The Myths and Truth About Bread and Beer Bwalya Lungu Department of Food Science and Technology University of California, Davis FST10 ©Lungu 2020  Learning Outcomes ´ List the principal grains ´ Discuss the history and importance of wheat ´ Describe how bread is viewed from a cultural or religious aspect ´ Discuss the difference between whole wheat bread and processed white bread and why one is viewed as more healthy than the other ´ Describe and discuss beer from a historical and cultural aspect ´ Describe the influence of the industrial revolution on beer ´ Describe the brewing process ´ Describe and discuss beer haze and froth ´ Describe and discuss various beer folklores FST10 ©Lungu 2020 THE GREAT THREE! ´Can you name the three principal grains grown in the world today? ´_________ ´_________ ´_________ ´These three provide more than half of the world’s food from plants. FST10 ©Lungu 2020  Wheat ´ Wheat has been cultivated and used for human food for many thousands of years. ´ Wheat may have been first cultivated between the Tigris and Euphrates rivers in an area called the Fertile Crescent. ´ It has been grown in Egypt since about 4000 B.C. and in China since at least 2800 B.C. ´ People have used wheat to make bread throughout recorded history. FST10 ©Lungu 2020 Introduction to Bread ´ One of the oldest artificial foods, having been of importance since the beginning of agricultural revolution. ´ All countries and cultures have some form of bread. ´ World’s most widely eaten food and has been a main part of the human diet since prehistoric times. ´ Breadmaking began very simply by grinding some kind of grain into flour, adding liquid to the flour and baking the dough on hot rocks. FST10 ©Lungu 2020 Introduction to Bread ´Bread in many cultures was - and still may be – a symbol of harvest, fruitfulness and fertility. ´People break bread together as a symbol of peace, and they share bread fresh from the oven in friendship and nurturing. FST10 ©Lungu 2020 Bread in religion: Judaism and Christianity ´ Social and emotional significance beyond its importance as nourishment. ´Plays essential roles in religious rituals and secular culture. ´Jesus equated himself to bread ´"Your fathers did eat manna in the wilderness, and are dead. This is the bread which cometh down from heaven, that a man may eat thereof, and not die. ´“I am the living bread which came down from heaven” ´Jesus Taught his disciples to pray and in Prayer mentioned bread ´“Give us this day our daily bread” ´Communion ´“Bread and Wine” FST10 ©Lungu 2020 Bread in other cultures and religions: ´What is the importance of bread in your culture ´What is the importance of bread in your religion FST10 ©Lungu 2020 Bread What does whole wheat bread contain that white bread does not contain in high amounts? Fiber Whole wheat bread cures Anemia while white bread causes Anemia! Iron-fortified whole grain breads and cereals, iron-enriched whole wheat pasta, quinoa, amaranth FST10 ©Lungu 2020 Bread in cultural proverbs ´ In proverbs, colloquial expressions ´"To offer friendship to one who is looking for love, is like giving bread to someone dying of thirst.” ~ Spanish Proverb ´Do you know any proverbs from your culture or another culture about bread? FST10 ©Lungu 2020  Bread Folklore ´ https://www.youtube.com/watch?v=ytDj4cB7o0E FST10 ©Lungu 2020 Introduction to Beer ´ One of the most highly consumed alcoholic beverages around the world ´ Some of you may have even had beer ´ “An alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste.” ´ Global revenue of $603.1 billion in 2018 ´ US beer Sales: $114.2 industry FST10 ©Lungu 2020  Introduction to Beer ´Top 5 beer producers ´China, The United States, Brazil, Mexico an d Germany ´Other major producers include Russia, Japan, U nited Kingdom, Vietnam and Poland. An artists rendition of a world without beer FST10 ©Lungu 2020 FST10 ©Lungu 2020 Beer in the ancient world ´ Beer dates back to around 6th century BCE ´ Most likely the result of spontaneous fermentation of breads ´ Beer was an important beverage in ancient Egypt and Mesopotamia and was used in religious ceremonies and as gifts to the pharaoh ´30,000 gallons a year was offered to the gods ´ Even the dead were buried with beer! ´ A medical document written around 1600 BCE lists 700 prescriptions, around 100 of which contain beer ´ The Greeks felt beer was an integral part of a healthy diet ´ They spread the art of brewing to the Romans, who spread it to Britannia FST10 ©Lungu 2020 Beer in the medieval world ´ Monks built the first breweries, and were pioneers of the hotel; offering shelter, food, and drink to traveling pilgrims ´ Beer was generally brewed by women ´ They were cooks, and beer was considered “food- drink” ´ Beer was preferred over water, since it was often more sanitary ´ Beer also provided much needed calories to the generally low-calorie diets of the day ´ Though popular, beer was disdained by science because Ancient Greek physicians had no experience with beer ´ The use of hops in beer was written about in 822, but perfected in Germany in the 13th century ´ Until then it was difficult to establish the right proportion of ingredients ´ Hops allowed the beer to be exported FST10 ©Lungu 2020 Origins in monasteries Ø Monastery brewhouses, from different religious orders, have existed across Europe since the middle ages. Ø Beer was brewed in French Cistercian monasteries following the Strict Observance. Ø Breweries were later introduced in monasteries of other countries as the Trappist order spread from France into the rest of Europe. Ø The Trappists, like many other religious people, originally brewed beer to feed the community, in a perspective of self-sufficiency. Ø Trappist breweries also brew beer to fund their works and charitable causes FST10 ©Lungu 2020 Beer in early modern Europe ´ By the 15th century, almost half of the cargo taken across the North sea and Baltic sea were barrels of beer ´ Beer making changed from a family activity to an artisan activity ´ Ale and beer became synonymous in the 16th century ´ William Shakespeare’s father was an Ale Connor ´ Sat on ale in leather breeches to test for sugar ´ In the 16th century, The Dean of St Paul’s invented the beer bottle ´ Also in the 16th century, Benjamin Franklin recorded the daily consumption in a London printing house to be five pints per employee ´ Lager is discovered after beer stored in cool caverns FST10 ©Lungu 2020 Beer in the Industrial Revolution ´ The invention of the steam engine allowed for the industrialization of beer ´ Prior to the late 1700’s, malt was dried with fires made from wood charcoal, straw, or coke ´They were not able to shield the malt from smoke, giving the malt a smoky flavor ´Wood smoked malt was supposedly horrible ´ Using a hydrometer, brewers could calculate the yield from different malts ´Pale malts gave the highest output ´Colored malts were added in small amounts to achieve the correct color ´ The use of a drum roaster allowed for the creation of very dark, roasted malts, giving rise to stouts FST10 ©Lungu 2020 “The Industrial Revolution” Cont’ ´Bootleggers watered down their beer to increase profits during prohibition. ´This practice changed the American palette, which prefers milder beers to this day ´In Europe, live beer (“real ales”) became popular ´Unfiltered, unpasteurized brews containing live yeast ´Develop flavor and character over the course of several decades as opposed to several weeks or months FST10 ©Lungu 2020 Beer ´ Water ´ Or “H2O” Ingredients ´ Starch ´ The most important ingredient for providing character to a beer ´ Most common source is malted grain ´ Grain is soaked to expedite germination, then dried and roasted in a kiln ´ Hops ´ From the flower of the hop vine ´ Provide bitterness to balance the sweetness of the malt ´ Add floral, citrus, and herbal aromas and flavors ´ Antimicrobial properties favor brewers yeast over less desirable microorganisms ´ Preservative! ´ Yeast ´ Responsible for fermentation (metabolizing sugars from the malt) ´ Can influence the flavor of the beer ´ Clarifying Agent ´ Used to precipitate any leftover proteins after brewing ´ Spices and fruits ´ Love FST10 ©Lungu 2020 FST10 ©Lungu 2020  ´ Mashing Brewing ´ The temperature of a water/starch mixture (usually malted barley) is raised to activate enzymes which break down the starch into fermentable sugars ´ Lautering ´ The mash is rinsed through a porous barrier called a lauter-tun that allows the fermentable liquid to pass, but not the grain. ´ This liquid is called the wort ´ Boiling ´ The wort is then boiled to sterilize it, and remove the water so that only the sugars and other components remain. ´ Hops are added at this stage ´ The longer the hops boil, the more bitterness they add ´ Fermentation ´ The boiled wort is cooled and put into a fermentation vessel along with yeast. The mixture is allowed to ferment anywhere from a week to a month. Yeast and sediment settle, and the resultant clear liquid is the beer. ´ Packaging ´ Beer is put into the vessel in which it will be served. ´ It can be carbonated artificially ´ It can also be carbonated naturally by adding small amounts of fresh wort, sugar, and/or yeast FST10 ©Lungu 2020  ´ Aroma Sensory Aspects ´ Can come from the malt, strength of the hops, alcohol, esters, or other ingredients ´ Flavor ´ From the type and amount of malt used, flavor of the yeast, and the bitterness of the hops ´ Appearance ´ Color, clarity, nature of the head ´ Mouthfeel ´ The feel of beer in the mouth, both from the thickness of the beer and from carbonation. Carbonation can cause the beer to seem creamy or prickly ´ Strength ´ Original gravity – the amount of fermentable material (density of the wort) ´ Final gravity – the density of the beer after fermentation ´ In dry beer, more sugar is converted to alcohol during fermentation, non-dry beer is thus sweeter ´ Alcohol by volume FST10 ©Lungu 2020 Beer Composition nAbout 4% alcohol by weight npH of about 4.2 (acidic) nCarbohydrates and some minerals (calcium) nLittle protein and B vitamins nProtein is responsible for foam (good) and haze (bad) FST10 ©Lungu 2020  Beer Folklore: The Salvation Of Humanity ´ If your night has ever consisted of sloshing down seven beers, you’re no stranger to the beverage’s intoxicating consequences. Now imagine chugging 7,000 beers, a feat that transcends Andre the giant’s unofficial world record by 6,881. ´ The Egyptian goddess of war , Sekhmet, not only sports a head of a lioness but can drink just about anyone under the table. Regarded for her uncontrollable rage, she was originally sent forth by the Sun god, Ra, to destroy evildoers. When she could no longer suppress her lust for blood, she conspired to slaughter all of humanity. ´ Ra thwarted Sekhmet’s plot by ordering his high priest to whip up 7000 jars of beer mixed with red ochre and scatter them all over the land. While storming through Egypt in preparation for the massacre of mankind, Sekhmet discovered the red beer and immediately guzzled down every drop, believing it to be blood. Her thirst quenched, Sekhmet drunkenly staggered away, unable to fulfill her plan. Thus, according to Egyptian mythology, beer is the savior of the human race. https://listverse.com/2014/06/07/10-mythologies-centered-around-the-glory-of-beer/ FST10 ©Lungu 2020 Sekhmet Video ´ https://www.youtube.com/watch?v=yygW6psCIM4 FST10 ©Lungu 2020  Beer Folklore: The Kalevela ´ The Kalevela is an epic of Finnish mythology published in its entirety in 1849 by Elias Lonnrot. A collection of earlier works ranging from 1000 B.C. through the 17th century, ´ The Kalevela tells the story of the creation of Earth and humanity, but more importantly, the creation of beer. One of the most intriguing aspects of the epic is the number of lines dedicated to beer—approximately 400—while the creation of the Earth is summed up in a measly 200. The Kalevela also illustrates the mythological history behind beer’s first fermentation, revealing what scholars believe to be the origins of using hops in the brewing process. ´ According to the mythology of The Kalevela, a female brewer wished to make beer for a wedding celebration, but to her distress, the beer wouldn’t ferment. ´ She sent a white squirrel into the forest to gather cones from a fir tree, but the beer remained flat. ´ She then sent a marten to collect foam from the mouths of irritated bears, but still, the beer would not bubble. ´ Once more, the brewer sent a honeybee to travel to a desert island and harvest pollen from blooming flowers. Elated, the brewer observed the beer froth up and overflow into the streams of the mythical city of Pohjola, thus creating the first batch of hoppy beer. https://listverse.com/2014/06/07/10-mythologies-centered-around-the-glory-of-beer/ FST10 ©Lungu 2020 Beer Folklore: The Hospitable God of the Sea v While feared by sailors due to the immense amusement capsizing ships brought him, Aegir, the Norse god of the sea, is regarded in the deity realm as one of mythology’s most hospitable gods. v The Norse god of thunder, Thor, gifted Aegir with a mile-deep cauldron brimming with ale for use during annual banquets for the gods. With a cauldron of that substantial size, many honorable gods in Norse mythology would gather at Aegir’s golden sanctuary at the bottom of the sea during the winter months and partake in his never ending supply of perfectly crafted ale. v Because of these lavish celebrations, Aegir is known for not only his hospitality but putting any host to shame by providing a https://listverse.com/2014/06/07/10- literal “bottomless keg” that instantly replenishes mugs upon mythologies-centered-around-the- draining. In fact, so much beer is enjoyed by his guests that the glory-of-beer/ white froth seen atop waves is attributed to Aegir’s massive parties. FST10 ©Lungu 2020  FERMENTATION ´Wort is transferred to the fermentation vessel and a yeast is added ´Top fermentation (Ales) ´Rise to the surface during fermentation ´Create thick rich yeast head ´Saccharomyces cerevisiae ´68oF for 3 to 14 days (high temp, short time) FST10 ©Lungu 2020 Fermentation ´Bottom fermentation (Lagers) ´Grow less rapidly than top fermenters ´Less foam and settle out to the bottom of fermenter ´Saccharomyces carlsbergensis, S. uvarum ´48oF for 3 to 40 days (lower temp, longer time) ´ Sugar is converted to alcohol and CO2 gas FST10 ©Lungu 2020  Fermented Beverages from other cultures ´ Zambia: Munkoyo Beverage made from corn meal and roots ´ Botswana: Morula beer (Amarula), Chetopoti made from water melons, Fermented Ginger Beer ´ Ghana: Pito is a traditional alcoholic beer that is made from fermented sorghum or millet ´ Japan: Sake, an alcoholic beverage made by fermenting rice that has been polished to remove the bran. ´ Mexico: ´ China: ´ Other South American countries: FST10 ©Lungu 2020 Lecture 8 has ended. Please make sure you have completed all the quizzes for this lecture. ´ Each question is worth 1 point ´ Please answer all the questions. You will be graded for correctness ´ This is open book so you are free to refer back to your notes but try to work out the answers first before referring to your notes FST10 ©Lungu 2020