Barley: More than just John Barleycorn by Noreen Dillman
Barley is a winner when it comes to nutrition. It is a good source of B vitamins (niacin and thiamine), selenium (a powerful antioxidant), iron, magnesium, zinc, phosphorus and copper. While most whole grains are good sources of soluble fiber, a key to reducing blood cholesterol levels, barley is a powerhouse as soluble fiber is found throughout its entire kernel. Barley promotes intestinal health, increases disease immunity, and promotes weight loss by reducing insulin resistance. Hulled barley is eaten after removing the outer hull; once removed it is called dehulled barley or pot or scotch barley. Dehulled barley is considered a whole grain. Pearl or pearled barley is dehulled barley that has been steam processed to remove the bran. While pearl barley is not a whole grain (it has been processed), it is still a significant source of soluble fiber (a cholesterol buster) as well as trace minerals and micronutrients. Barley is not a gluten-free food. While its gluten content is less than wheat, it is still unsafe for gluten intolerant individuals to consume. Incorporating whole grains in your daily diet is an important step toward perfect health. Barley is terrific in soups, stews, and salads. Even barley water has been touted for its medicinal benefits.
Link to the text and Image source: Barley: More than just John Barleycorn, thebeautyofgoodhealt.com - http://thebeautyofgoodhealth-blog.blogspot.com/2010/12/barley-more-than-john-barleycorn.html
The basic process for making beer involves breaking a starchy grain down into sugars and then fermenting those sugars into alcohol with yeast. Malted barley is the most popular grain to use for beer, but beer can and is made from almost any grain.
Clockwise: Corn, Oats(panicles closed), Oats(panicles open), Rye, Rice, Turkish millet, Hungarian Millet, and Barley . MIddle section: Bearded wheat and Smooth wheat.
Image source: Grain, The circulating collection of the Print and Picture Collection, Free Library of Philadelphia
Hops provide a bitter balance to the malty sweetness beer gets from grain. Without the hop flower, beer would be cloyingly sweet.
Hop-picking season opens in Kent.
A typical scene in the hop fields near Paddock wood, Kent, as children help their parents to pick the hops.
Original image and text source: Associated press photo, 1938
Image source: Hops-Picking, The circulating collection of the Print and Picture Collection, Free Library of Philadelphia
Hops only grow well in certain latitudes and are therefore only produced in a few regions of the world. Hop cultivation for use in beer seems to have begun in central Europe, specifically in the regions that are now Germany and the Czech Republic in the last quarter of the first millennium CE. Northern Europe and England caught on next and eventually parts of the English colonial empire. These days major hop growing regions exist in Germany, The Czech Republic, England (especially Kent), the Pacific Northwest of the United States, Australia, New Zealand and South Africa.
Original source for text and image: Associated Press Photo, 10/10/1938
Stilts are more than a stunt in the Kentish hop fields in England during the annual fall hop harvest. They're necessary to gather the crop which grows along high wires.
Image: Hops, The circulating collection of the Print and Picture Collection, Free Library of Philadelphia
Yeast is a single celled organism and it's essential to the beer making process. Yeast consumes simple sugars and metabolizes them into alcohol and carbon dioxide. Without yeast, beer would not have its fizz or its buzz.
Photo credit: Photographs for Fortune by Berenice Abbott
Original image and text source: Fortune, June 1938
A special tribe of yeast plants changes the wort into Ballantine's Ale
Image source: Beer—Industry, The circulating collection of the Print and Picture Collection, Free Library of Philadelphia
Except from Brettanomyces, a Funky Yeast, Makes Flavorful Beers by Daniel Fromson, nytimes.com, December 27, 2012
Bitter or mild, light or dark, acidic or barely tart, and frequently barrel-aged, these ales all share winelike nuances that most other craft beers lack. Although they comprise only a sliver of the beer market and challenge many drinkers’ ideas of what beer should taste like, they have nonetheless captured the imaginations of a growing number of brewers and aficionados. They also show off the sense of artisanship and depth of flavor that increasingly define American craft beer.
LInk to the full article and image source: http://www.nytimes.com/2013/01/02/dining/brettanomyces-a-funky-yeast-makes-flavorful-beers.html?_r=0
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