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Real-Life Communication

You're the brewmaster at the Happy Suds Brewery. The owner of the company, Les Flat, wants you to create a brochure for customers. He wants one section to explain what fermentation is and how it's used to brew beer.

You check with your handy brewing book and this is what it says:

"The fermentation process is yeast cells acting on sugars present in the wort, dividing them into approximately equal parts of alcohol and carbon dioxide. Thus the amount of sugars present determines the final alcohol content. In brews where only malt is used, all the alcohol is derived from maltose.

"In others, when a lighter-bodied, less malty beer is desired, or to accomplish particular effects, adjuncts are used to supplement the malt.

"Normally at least 70 percent of the sugars in your wort will be derived from malt, and no more than 30 percent from adjuncts, though there are exceptions."

You know your customers won't understand one word of that. Using the vocabulary below, rewrite the description so that the average customer who comes to the brewery for a tour would understand.

Definitions

  • Fermentation process: the process by which yeast converts grain sugars into equal parts of alcohol and carbon dioxide
  • Yeast cells: the micro-organisms that give us food items such as bread, wine and beer. The yeast cells actually consume the sugars. As they consume the sugars, they produce alcohol and carbon dioxide.
  • Wort: the malt and sugar solution that is boiled prior to fermentation
  • Alcohol content: the percentage of alcohol contained in the beverage
  • Malt: a substance derived from barley grains that have been germinated and then dried
  • Maltose: malt sugar
  • Adjuncts: any grains or grain sugars besides malt that are added to beer

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