It's a beer world after all!
Some of the finest brewers in the world are Trappist monks.  The Trappists are a sub-family of the Cistercian order
of the Catholic Church.Founded in 1098 in Citeaux, France, The Cistercians goal was to break away from the
order of the Benedictines, who were supposedly becoming lax at interpreting the Rule of Saint Benedict.
The Rule of Saint Benedict comprises a book of 73 chapters that spell out the rules for living together in a
religious order. The Cistercians wanted a stricter interpretation of the Rule and to live with greater devotion
to the motto of St. Benedict, “ora e labora” (prayer and work).

In the 17th century the Trappists advocated an even stricter observance of the Rule. They closely follow three
of the Rules: silence, prayer, and living by the work of their hands.  In this regard, over the years Trappists
have come to make foodstuffs, including beer. Trappist beers are world renowned for their taste and quality.
A beer labeled as “Trappist” must be brewed by a Trappist brewery.

The Trappist designation is protected by law and widely enforced by the International Trappist Association. There
exist many beers similar to Trappist beers produced by secular breweries but these beers are called abbey beers.

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Thanks to the interaction of yeast and sugar we get alcohol.  Most brewers use a type of sugar called corn
sugar. Corn Sugar is common trade name for dextrose, a monosaccharide, derived from, what else, corn.

Also known as glucose, Corn sugar is a highly refined white sugar that shows no corn (maize) character.
Glucose is a hexose type sugar with a group of six carbon atoms. Glucose is one of the most common sugars
in nature and is the sugar carried in the human bloodstream.

Commercially available corn sugar is made by hydrolysis of corn starch by acids or exogenous enzymes.
As a simple sugar, it is easily fermented by yeast and can be used as an adjunct in brewing, usually by
addition to the kettle.

It generally ferments out completely, leaving no sweetness behind, and is therefore widely used to make beers with
dry flavor profiles or to avoid cloying residual sugar in stronger beers. It is also used as a reliable priming sugar for
bottle conditioning and cask conditioning.


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Germination Kilning vessels are combination vessels in the malting plant that combine the last two of
the three principal stages of the malting process into one.  The malting stages are:
1. Steeping of the grain in cylindro-conical or flat-bottomed tanks to clean and hydrate it.
2. Germinating the grain under temperature-controlled humidified air in rectangular or circular vessels
to activate enzymes that begin the process of gum, starch, and protein modification.
3. Kilning the grain to dry it and to kill the new plant shoot (the acrospire) and rootlets that started
to develop during germination.

In a GKV, germination and drying occur within the same vessel without the need to transfer the green malt from a
germination box to a kiln. Once germination is complete, the humidified air that was blown through the grain bed is
replaced by hot dry air.GKVs tend to be completely automated. Malt turners in a rectangular GKV move back and
forth through the grain bed. In a circular GKV, the floor carrying the grain may revolve instead, while the malt
turners are fix-mounted and thus stationary.


Hope you found this month's column of interest.  If you have any questions about beer or brewing
or just want to submit a word for me to discuss here just
e-mail it to me.


Thanks and Cheers!
Trappists //  Corn Sugar // Germination
A new column by
Jack O'Reilly
Jack O'Reilly attended the
famous Siebel Institute/ World
Brewing Academy in Chicago.
I'm very excited to be part of the BeerNexus team.  I think my many years in the
beer business both as a brewer and manger will enable me to explain and
investigate many topics of interest for those who really love craft beer. Hope you
join me every month.  
Cheers
!
Jack
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More by Jack: #1, #2, #3, #4, #5, #6, #7, #8, #9, #10