One of the most famous tourist sights in Copenhagen is the Carlsberg
brewery, which is made up of an entire township by itself. In one my
earlier posts, you’ll be able to see the massive fermentation tanks,
where yeast is finally added to wort (in the simplest form of
explanation, it’s the liquid result of hot water and malt *wink*).

The
yeast is the element that actually breaks down the sugars extracted
from the malt to form alcohol and CO₂. Well at least you’ll
know what you’re drinking the next time you order a bottle of beer.
*wink*

Unfortunately I don’t drink so might not be able to share the
enthusiasm some might share in a glass of freshly brewed beer. *laugh*
Cheap date, I know… *laugh* But back to the brewery in Copenhagen, we were lucky enough to get up close and personal with these authentic giant copper kettles. Massive!

 

Jess not being able to stand the smell. *laugh*

This is where wort is heated up to boiling point and boiled
vigorously. At this stage of the brewing process, hops are added to give bitterness to the final beer. Wikipedia describes hops as the female flower cones of the hop plant (Humulus
lupulus). They are used primarily as a flavoring and stability agent in
beer, and also in other beverages and in herbal medicine.
The first documented use in beer is from the eleventh century. Hops
contain several characteristics favorable to beer, balancing the
sweetness of the malt with bitterness, contributing flowery, citrus,
fruity or herbal aromas, and having an antibiotic effect that favors
the activity of brewer’s yeast over less desirable microorganisms.

 

picture taken from Wikipedia.org

Well, we learn something new every day! *wink* Video footages of this will be out soon, so stay tuned! *wink*