BEER

What  is Beer ? - Beer is an carbonated alcoholic  beverage  that contains  0.5%  or  more alcohol, brewed
or  produced  from  malt wholly  or in part,or from any substance thereof.,where  normally malted barley is
used as a main ingredient.

History of Beer :- Julius Ceaser described beer as a high and  a mighty  liquor.  " Kalavela "- the national
epic of  Finland  described  the  creation of world in 200 verses  but  required  400 verses to explain the
origin of beer. The word 'Beer'  originated from the word "Baire" meaning Barley.

Beer was discovered accidentally by the tribes of the middle east when  they decided to settle and establish
an  agricultural  life and  depend  on cultivation of grain. In times  of  an  excellent harvest,  some grain was
stored as a reserve for times  when  the harvest  might  fail. Due  to damp storage the  grains  must  have
germinated  and  in order to salvage them they were made  into  a porridge.The  natural yeast in the
atmosphere converted the  porridge  into  a crude beer with a slight  alcoholic  strength. This accidental
liquor was then developed into a  more  sophisticated beverage.

The Egyptians improved the process and the knowledge was diffused along the trade routes especially by the
Greeks and the Romans.
The  term  beer  today  covers  all  beer  like  drinks  such  as lagers,ales,&  so on.The traditional concept
was that  ales  were made  without  Hops.Today any  beverage(fermented),flavored  with hops and made
from wheat,maize,barley etc is known as beer.

MANUFACTURE  OF  BEER:-In the manufacture of beer  the  type  and amount  of  ingredients  used to
produce  malt  beverage  greatly influence  the quality of the product. Today's brews are  produced from
malted  BARLEY, HOPS, WATER, & YEAST as well  as  ADJUNCTS which  support fermentation, and
some ADDITIVES. Each  of  these components is discussed below.

a)  BARLEY: The  term barley as used in the  discussion  of  brews actually  refers to the seeds of the
barley plant,of which  there are  several  varieties. Certain varieties produce  better  brews than others.
Barley used for beer production should have -
1)high starch content.
 2)low protein content.
3)and little flavor.
Two  row barley - barley which has two rows of seeds on its  head is  best. However four and six row barley
which are  cheaper  are used for less expensive brews.

b) HOPS: They are the dried, scaly fruit of wine "Humulus Lupulus" belongs to the "Nettle family".The
female plants bear flowers (cone shaped) which contain an oil which gives beer its flavour. The reasons for
which hops are added to the malt beverage are as follows:-

1)To give a slightly bitter and hoppy taste.

2)To produce a more stable and softer foam.
3)To supplement aroma and body.
4)It helps to preserve the brew.

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Bohemian hops are considered to the best in the world, are  grown in the Bohemian area of Czechoslovakia.
Two main types of hops are "Goldrings" & "Fuggules."

c)  WATER:  Water is critical to the quality of a  malt  beverage ,and  a  water  that is good for one kind of
brew  might  not  be suitable for another. For instance lager beers are made from water with a low mineral
content. Yeast is sensitive to the water used, a factor  which  must be taken into  consideration  when
selecting water  for brewing. Water accounts for about 90% of the beer  content. It  must  be pure and free
from certain minerals  which  are detrimental to the brewing of good beer. Water is closely analyzed and
usually treated.

d)  YEAST: Yeast are living organisms which need  food  ,moisture and  the right temperature to reproduce.
Most yeasts grow best  at temperatures between 68 F (20 C) and 113 F (45 C).Yeasts feed  on a  simple
sugar called glucose and often use  their  enzymes  to convert  starches or other sugars into glucose.In the
process  of metabolizing  glucose,  yeasts produce carbon dioxide  and  ethyl alcohol.  Brewer's  yeast is a
micro-organism  belonging  to  the Saccharomyces  species  which is capable of reproducing  at  very high
rate.It splits up sugar components into equal quantities  of alcohol and carbon-dioxide.

e) ADJUNCTS: In the United States it is common practices to use a cereal  called an adjunct,in addition, to
make a  brew. The  additional grain include rice,corn,and wheat. Soyabean  flakes,potato starch  and  even
sugar are sometimes used as  well.The  use  of adjuncts results in a brew that is light in colour,flavour&
body.

f)  ADDITIVE: An additive is anything added to a product that  is not  strictly necessary for making the
product, but which  facilitates the production of or enhances certain qualities  considered desirable  by  the
producer. Brewer's use  additives  to  produce certain characteristics in their products, such as more stable
or softer foam or greater clarity. Additives must be approved by  the Food  and Drug Administration which
lists approved substances  in the  G.R.A.S.(generally  regarded as safe)  list.  Additives  not contained in the
list are prohibited.

BEER / MALT BEVERAGE PRODUCTION :- The basic steps in production of malt beverages are
MALTING, MASHING, BREWING, FERMENTATION, PASTEURIZATION, CARBONATION, &
PACKING.

i)  MALTING:- The first step is cleaning and steeping the  barley in warm water to encourage germination
or sprouting. Sprouting is necessary  to  produce malt enzyme - principally " Diastase  "  - which  converts
the grain's starch into maltose,  a  fermentable sugar. When maximum amount of maltose has been
developed, sprouting is stopped at the pecise moment by drying the
barley  in  intensely  hot kilns. The sprouts  are  then  roasted according to the brewer's special instructions.
the precise  time and temperature of roasting will affect the dryness, sweetness  & color of the final product (
malts for the lightest brews will be roasted at the lowest temperatures.

ii) MASHING  -  The mashing, process begins when  the  barley  , ground into GRIST, is placed in the
mash tun, along with measured amounts  of precooked adjuncts and water heated to about  154  F (68  C ).
Some brewers, however heat the water to near  boiling.
The  resulting  mash  is then mixed and cooked from  one  to  six hours, during which time the malt enzyme
" Amylase " converts the adjuncts starch into maltose, and the enzyme " Protease "  breaks
down the proteins for clarity in the brew.

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The  mash is then strained through a mash filter ( to remove  any grain residue ) into a lautering tub. " Lauter
" means - to clear - in German, and that is precisely what happens. The clear  warm, sugary fluid, called
WORT is now ready for brewing ; the  remaining solids are sold as cattle feed.

iii) BREWING:- The brewing process is relatively simple. The wort is placed in huge copper or stainless
steel brew kettles, and hops are added to the liquid a process called HOPPING. The mixture is then boiled to
sterilize the wort and extract the flavour of hops so essential to the taste of beer. The hops are drained off
and the wort is cooled - for ales 50 to 70 F (10 to 21 C) and for lager beers 37 to 49 F (3 to 9 C).

iv) FERMENTATION:- Fermentation - the conversion of sugars in the wort  into  ethyl alcohol and carbon
dioxide -  begins  when  the proper yeast is added. There are basically two types of fermentation :-
a) Top fermentation and
b) Bottom fermentation or lagering.
Top  Fermentation is fast and vigorous, it takes only a few  days and  produces  a heavy foam on the top of
the brew. The  wort  is fermented  at temperatures ranging from 50 to 70 F(10 to  21  C).
The most common top fermented brews are ales , porters and stouts - brews originating in the British Isles
and , for the most part ,  consumed  there. Mostly the yeast Saccharomyces  Cerevisae  is used for top
fermentation.

Bottom Fermentation is called "lagering", a term derived from the German  "Lagerbier",  meaning "beer to
be  stored".  The  process originated  in Bavaria in the eighth century as a method of  preserving beer, which
soured quickly during summer without  refrigeration or pasteurization. An enterprising brewer fermented
some beer  in cold mountain caves, hoping it would keep. Not only  the beer preserved, but the flavour
became smoother and more  mellow. The  cold fermentation process also improved sedimentation,  pro-
ducing  a more sparkling beer. Brewer's discovered a yeast  Sacchromyces  Carlsbergensis which better
facilitated the slow  fermentation at the low temperatures. In lagering , the yeast works slowly  at  the
requisite low temperatures.  Actual  fermentation takes place at the bottom of the tank and is visible only by
the few tiny bubbles of carbon dioxide that float to the surface. The slow pace results in fewer congeners and
a more mellow product.

v) PASTEURIZATION:- Canned or bottle brews must undergo pasteurization  exposing  them to 140 to
150 F (60 to 65.5 C)  heat  in order  to  kill bacteria which cause spoiling before  they  are packed. Draft
beer is not pasteurized. It is thus perishable  and must be stored at temperatures between 36 F (2 C) and 42 F
(6 C).

Draft beer is sometimes bottled or canned . In  order to  preserve the draft flavour , the brew is not
pasteurized  but rather  passed through fine filters to remove spoilage  bacteria. This  process called sterile
filtration , results in  a  brew with  the  life of a pasteurized beer and fresher  taste  of  a draft.  However,
refrigerated storage is often recommended by  the
brewer.

Even  with  the pasteurization, bottled and canned beers  have  a limited  shelf  life.  For this reason, some
brewers  mark  each package  with  a "PULL DATE" - often three to four  months  after packing.  Other
provide codes with the date of brewing.  Rotating your stock to serve the oldest dates first is a good practice.

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vi) CARBONATION:- Carbonation, the addition of carbon dioxide gas to malt beverages,is responsible for
their spritzy,zestful  character and the rich, fine collar of foam on the top of a glass.  A brew with
insufficient carbon dioxide is said to be "FLAT".
.OJ
Carbonation  methods vary somewhat. Some brewers carbonate  their beer  before packing by pumping the
gas under pressure  into  the product. Other brewers save the carbon dioxide given off  duringfermentation
and restore it to the brew during packing. "  KRAUSENING  " - is a method of adding carbon dioxide by
putting  the brew  through a second fermentation in a pressurized tank.  Fresh
wort is added to an already fermented brew, the mixture is allowed to ferment under pressure, locking the
gas in the beer.

Malt  beverages are fermented and carbonated in tanks lined  with glass  or  plastic or made of stainless
steel,  inert  materials which do not affect the flavour of brews. Wooden tanks are  never used as wood
harms a brew's flavour.

vii)   PACKING:-   Malt   beverages   are   packed   in   various containers,the  most  popular  size  is the 12
-  Ounce  can  or bottle.Beer  cans  are coated inside with " TANNISH  LACQUER  ",a substance which
seals the metal to prevent it from reacting  with the  brew . Glass because it is an inert substance,does  not
require this treatment. Packaging is also important from a  market
ing standpoint. The producer of malt beverages are well aware  of this  and spend a considerable amount of
money to  discover  what types of packages sells best.

TYPES OF BEER :-

The 5 basic types of beer are -

a) LAGER:- is the type of beer that is brewed in India. It  comes from Germany where the word " lager "
means to " age or store  ". It is a light bodied,bright,effervescent beverage which is aged (briefly) and
carbonated.

Here  the bottom fermentation is done where the yeast  is  introduced  at  the bottom of the fermentation vat.
These  beers  are normally stored at 2 C - 6 C for a period of 6 months for  maturing.

b) PILSNER:- is a bright,light bodied,dry,crisp beer which originated in Pilsen,Czechoslovakia. Today

Pilsner - type of beer  are produced in many parts of the world including India.

c)  ALE:-  Ale is a malt or malt and cereal  beverage  which  is usually heavier in body and aroma than
lager. It is usually more bitter  in  taste than the beer Indiansare used to.  It  is  top fermented  at  high
temperatures.,and contain more hops  than  do most beers,resulting in ale's characteristic bitter taste. It has a
pale,bright yellow tannish color. Ale is sometimes mixed  with lager beer to produce "CREAM ALE".

d)  PORTER:-  is a brew named for  English  porters(servers)  who first  served it at Coventry Garden.It
became very popular  among the  British although it has now lost much  popularity.Porter  is made  from
malt roasted at high temperatures,which  gives  it  a dry,bitter  taste,and a darker color than beer. It
resembles  ale can contain as much as 8% alcohol by weight.

e)  STOUT:-is similar to porter but got its name by being more  " Stout  " - that is higher in alcohol content
than porter.  It  is top-fermented and has a dark color,acquired from roasted unmalted barley. Stout has more

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of a hoppy taste than either porter or ale. There are two kinds of stout: dry stout,such as guinness and other
Irish brands,and the sweeter stouts popular in Britain.

The other types of beers are :-

f)  BOCK:- is a German beer that is darker,richer,and  higher  in alcohol  content  than  the  regular  3.2%
beer.It  is  somewhat sweet.Bock is brewed in the spring,usually for festivals;for this reason it is associated
with Easter and often  reffered to as "Easter Beer".

g)  DOPPLEBOCK:- are full,rich lagered bock of high alcohol  content,ranging from 6% to 10.5% alcohol
by weight.

h)  DARK BEER:- is similar in color to bock but is not as  sweet. Like  bock,dark beer gains its dark color
and pronounced  flavour from malt sprouts roasted at high temperatures.

i) BAVARIAN BEER:- also called Munchner,is a lager made from  the hops  of body and darker than
pilsner,getting its full,rich  flavour  from  heavy malt.There are two types of  Bavarian  beers  : light (helles)
and dark (dunkel).

j)  DORTMUNDER:-  produced  in Dortmund,Germany is a  beer  of  a character between pilsner and
Bavarian beer. It has a dark  color and full body.

STORAGE OF BEER :-
Great care must be taken in storing malt products as they may easily become flat and spoiled.

Bottled  beer has a shelf life of approximately 6 - 8 months.  It should  be stored upright in a cool place.
Canned  beer  usually last  up to a year,but most manufacturers put the date of  expiry on the can.

Draught beer should be stored at cold temperatures (2 C to 6  C). Careful  handling is necessary of draught
beer equipment and  all dispensing equipment must be kept exceptionally clean.

The beer cellar should -

 have good ventilation.
 have even temperature of 13 - 15 C.
 not be over stocked.
 and the operator should make sure beer is sold
 before the expiry date.

BEER CONTAINERS:-
i) CASKS - Hoghead holds approximately 54 gallons (432 pints).Barrel holds approximately 36 gallons
(288 pints) Kilderkin  holds  approximately  18  gallons   (144 pints).Firkin holds approximately 9 gallons
(72 pints). Pin holds approximately 4 1/2 gallons (36 pints).

ii)  KEGS -are metal containers of beer which are used in  a vertical position in the cellars.

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iii) BOTTLES - are usually brown in color to protect it from sunlight.In   India,normally   they  are
available in   650ml containers. In Europe  mostly  they  are  available   in   500ml containers.

iv)  CANS - are available in seven pint cans for  party  use.One and half-pint sizes.

SERVICE OF BEER :-
The service of beer is simple,but one ought to pay close attention, because customers are usually eagel-eyed
- to see that they get the full/right quantity in the right condition. Beer is served in a variety of containers
such as tankards,jugs,mugs,tumblers.,etc,made of metal,glass or ceramic material.Beer  is an all-season
drink but is a thirst quencher.  It's  low alcoholic content makes it an ideal drink for people of all ages.

Serving a perfect glass of beer depends on three things :-

 The condition of the glass.

 The way beer is poured, and
 The temperature of the beer.
The glass must always be " beer clean " that is grease free, film free any grease, oil, or foreign particles will
tend to spoil the head of the beer. A less than clean glass can also cause an off odor.

The  second  key to a perfect glass of beer is the  way  beer  is poured.  A  good  head is a collar of
firm,dense  foam  reaching slightly  above the top of the glass. While pouring beer  if  the head  is too thick
the customer tends to feel cheated.  The  more the  foam,the  less  the beer. When serving beer from  a  can
or bottle  you  should place the glass upright and tilt the  can  orbottle.  Pour  the beer straight into the center
of  the  frosted glass  with the can or bottle at a steep angle. When a  fine-textured  head is formed,lower the
angle and fill the  glass  slowly
until the foam rises to just above the lip.

Temperature is also an important key to a perfect glass of  beer. A  beer is normally served at 40 F whereas
ales may be served  at 45 F. When beer is served in a thin glass at room temperature, the  beer  temperature
will raise by around 2  F.  Nowadays  beer glass or mugs are normally frosted before serving beer.

DRAUGHT KEG BEER

The  Keg  system  is totally sealed  package,  protected  against airborne  infection  both  during  washing,
refilling,  storage, distribution  and during in-trade dispense. We should secure  the integrity of the product
ensuring that it reaches the consumer in the same condition as when it was packaged and most important  at
the correct temperature.Keg  systems  are  designed for effective simplicity  and  it  is desirable nor to
complicate the original objectives.

Typical Basic Keg Dispense Installation

The basic keg dispense system requires the following equipmentWash/Fill equipment
The Keg -- nowadays stainless steelThe  Valve  ( Extractor Tube ) -- fitted into the keg to  form  a
hemetically  sealed vessel for the storage and  distribution,  no air can enter and no liquid escape from the
vessel ensuring  that the product reaches the consumer in the condition as specified by the brewery.The keg (
with extractor tube fitted ) is returnable,  refillable packaging with a proven life capability of 25 years.The
Dispense Head: It performs three basic functions:Protects  the keg contents from air contact during  the
dispense cycle.

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Opens  the  keg valve to allow the flow of  Carbondioxide  (  the motive power ) and beer during the
dispense cycle.When  connected  to product line cleaning  equipment  allows  the product line to be
effectively cleaned.High pressure carbondioxide cylinder-- provides the motive  power to transfer beer from
keg to glass. The carbondioxide supply will need to be refilled/replaced when empty.Pressure  Reducing
Valve and Hose-- reduces high pressure  carbon dioxide supply to the desired low pressure setting. Low
pressure setting is critical to keg system performance and in simple terms the setting is based on a
calculation of

a) Keg storage temperature

b) Product carbonation
c) Distance from keg to dispense tap

Product  Tubing--- connects the dispense head via the  cooler  to the  dispense tap. Protects the beer from
air contact during  the product flow part of dispense.

Product cooling-- cools the beer to its optimum serving  temperature.Optimum  is  defined as being
balanced to achieve  best  flavour characteristics as well as acceptable/preferred by the consumer.There are
three basic principles of product cooling.Under  Counter  Cabinets-- where the keg is  stored  at  drinking
temperature and dispensed direct from the cabinet.Walk  In  Refrigerator-- giant store room where large
stocks  of kegs can be held at serving temperature.

Flash  Coolers-- Beer is cooled immediately prior to dispense  by passing  through a stainless steel coil
which is cooled  by  ice. Consistent  temperature control is achieved by thermostats  which ensure  that
"sufficient" ice is provided to achieve the  desired cooling levels at all times.Initially  the simplest/cheapest
and most cost effective  is  the Flash  Cooler, which until dispense, allows kegs to remain  at  a
temperature which will avoid any risk of over carbonation.Dispense  Tap-- when keg valve is open
( broached ) and the  disThe  basic principle of the dispense tap is a simple on/off  free flow operating, but
depending on the " in-glass image"  preferred both  by the consumer and the brewery, improved controls  at
the point  of  dispense can be achieved by using taps  which  have  " variable flow" characteristics and /or
creaming action.

ASSIGNMENT: List names of all Indian beers with the names of  the distilleries and names of as many
foreign beers with the  country of  origin, as possible. Collect as many lables as possible,  for your personal
reference.

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