{"id":27399219,"date":"2017-02-10T19:07:30","date_gmt":"2017-02-10T18:07:30","guid":{"rendered":"https:\/\/www.ghidimetalli.it\/ghidimetalli\/temperature-controlled-beer-fermenters\/"},"modified":"2017-02-10T19:07:30","modified_gmt":"2017-02-10T18:07:30","slug":"temperature-controlled-beer-fermenters","status":"publish","type":"post","link":"https:\/\/www.ghidimetalli.it\/en\/temperature-controlled-beer-fermenters\/","title":{"rendered":"Temperature-controlled beer fermenters"},"content":{"rendered":"

Beer fermenters
\ntemperature controlled<\/strong><\/h1>\n

 <\/p>\n

Fabio Massellucci, the brewmaster of 26 Nero Brewery, tells us about it.<\/h2>\n

 <\/p>\n

In the brewing process<\/strong>, fermentation<\/strong> is when the magic happens, when simple wort is transformed into beer<\/strong> thanks to those microorganisms called yeasts.
\nYeasts are inoculated within the wort, then follow, the phase of their replication, and that of fermentation.
\nIn the fermentation phase<\/strong>, which begins after a few hours, the yeasts begin to feed on the sugars, transforming them into ethyl alcohol, carbon dioxide, and other secondary compounds, resulting from their anaerobic respiration, which contribute to the aromatic characteristics of the beer (esters, higher alcohols, organic acids) .<\/p>\n

The yeast used in fermentation<\/strong> therefore is a very important ingredient that defines, in addition to flavor and aroma, the style of beer we are brewing.<\/p>\n

Yeasts fall into two broad categories:<\/p>\n