Objective: To Study The Ever Popular Beverage With Emphasis On

Beer
Objective:
To study the ever popular beverage with emphasis on
• ingredients used,
• manufacturing process,
• styles of beer and
• brand names of beer.
History of Beer
• Discovered by nomadic tribes of Middle East.
• Beer in China was called kiu in the 23 century B.C.
• By 1800 B.C. the Babylonians were brewing beer.
• Beer came to Europe by way of the ancient Greeks
through forays into then brew-active Egypt.
• Beer then flowed north with Julius Caesar’s legions
about 55 B.C. into Gaul and Britain.
• The first use of hops is generally attributed to the
monasteries of Northern Gaul, in 6th century A.D.
Beer Contents & Definition
• A fermented beverage made from any grain such as

barley, wheat, rice and flavored with hops.
• The name “Beer” is derived from Anglo-Saxon word
‘Beare’ meaning Barley.
• Contents:
Water- 90% Alcohol- 3 to 5% Proteins- 0.4 to 0.5%
Carbohydrates(Sugar)- 3 to 4% Co2 gas- 0.4 to 0.5%
Minerals, Salt- 0.2%
Ingredients of Beer
• Ingredients of beer are:
1. Grain (Barley)
2. Hops
3. Yeast
4. Water
5. Sugar
6. Beer Additives
Ingredients of Beer (contd)…
1.Grain:- Any type of cereals, Barley, Wheat, Rice.
• Barley is commonly used. Reasons are:
 Barley is cheaply available.
 Barley is not used as staple diet.
 Barley is low in protein content, no cloudiness.
 Barley has protective sheath, contamination is
prevented.
 Barley has 2 enzymes to convert insoluble starch to
soluble starch and then to simple sugar.
 In Barley, germination takes place first & then it breaks
the outer surface, thereby reducing contamination.
• Types of Barley
 Two rowed barley: Minimum protein content. Used in Central and
Western Europe. Best quality barley. Botanical name-
Hordeum vulgare.
 Four rowed barley: Maximum protein content. Least quality.

Used in Northern countries.
 Six rowed barley: Medium protein content. Used in US, Chile,

Australia, India and Mediterranean.
• Adjuncts are used along with barley to increase the

volume of product, but not more than 10% of the total.
2. HOPS :-
• Flowers/cones of vine-like plant.
• Botanical name-Humulus Lupulus
• Cone or flower of female species of plant is used.
• Cone is green in colour, tender and has moisture content 60-80%.
• Functions of hops are:
 Flavoring
 Clarification and preservation
 Imparts bitter taste
 Antiseptic
 Spent hops used as natural filter and fertiliser.
2. HOPS :- (contd….)
• Nowadays proprietary products like hop extract and hop
powder are used readily.
• Varieties of Hops :
In UK Golding Used in Light ales
Fuggles Used in brown ales
In US Buillon Used in Stouts
In Germany Hallertau Bavarian Hops for lager
In Czechoslovakia Saaz
• Proportion used : 191-907 gms per 100 liters of wort .

3. YEASTS:
• Discovered by Antone Van Leewenhoeck in 1680.
• Louis Pasteur explained the function of yeast in 1857, acting as
natural fermenting agent.
• The enzymes in yeast convert the sugar in wort into alcohol and
Co2.
• Two types of yeasts are used:
 Saccharomyces cerevisiae:
Used for production of top fermenting beer.
Remain at top of brew and carry out the fermentation.
Work at 15-19 degree celsius, therefore top fermented beers
are drunk at room temp. i.e between 15-19 degree celsius.
3. YEASTS (contd….)
 Saccharomyces carlsbergensis:
Used for production of bottom fermentation of beers.
They sink at the bottom of fermentation tank and carry out
fermentation.
Works at low temp. of 2-5 degree celsius.
Hence bottom fermented beers require refrigeration during
production to maintain the temp.
Developed in 1883 by Professor Emil Hansen of Carlsberg Brewery in
Denmark.
• Uses of Yeasts:
 Produce alcohol
 Sparkle
 Contributes to flavor to certain extent.
4. Water:
• 90% of beer body is water.
• Uses:
 Steeping the grain to increase moisture content to 40%.
 Provides bulk and body.
 Contributes to flavor
Water at Burton-on-Trent in UK has MgSO4, at London water rich in
carbon.
 Sparing to remove any sugar adhered to the grain.
5. Sugar:
• Used in form of sucrose.
• Uses
 To speed up fermentation process.
 To cut down bitterness making the beer little sweet.
 Gives color in form of caramel.
 Helps in secondary fermentation.
6. Beer Additives
• Synthetic products that may or may not be added in brewing.
• Uses
 Conversion of starch to sugar.
 Adjust final color of product.
 To prevent cloudiness.
 To stabilize head or collar of beer.
 To increase the shelf life of beer.
• Examples are like Gum Arabic, Hydroxy Benzoate, EDTA, Ascorbic

acid.
Brewing Process
• Steps carried out are:
1. Steeping:
 Grains are soaked for 50-68 hours and
temp. maintained at 10 degree Celsius.
2. Malting:
 Grains are spread in malt room floor by Maltster and stirred to
obtain Oxygen for sprouts to develop and to prevent roots getting
entangled.
 Kept for 6-15 days at temp. of 12-21 degree Celsius.
3. Germination:
 Grains obtain 40% moisture when temp. maintained is 12-21
degree Celsius.
 Two changes are observed – physical and chemical.
Brewing Process (contd….)
4. Malt Kiln (Kilning)
 Germinated grains are dried on perforated tilting floors having
furnace beneath whose temp. is maintained at 49 degree celsius and
reaching a final temperature normally between 80 about 100C in 24
hours.
 The maltster uses different temperature kilning profiles to produce

many different types of malt.
Up to 65 C to produce mild ale
Up to 85 C to produce pale ale
Up to 225 C to produce dark beer.
 After kilning the ‘green malt’ has become ‘malt’ which has biscuit
like texture.
5. Sieving:
 To remove the plumule which is used as cattle feed.
6. Milling:
 The malt is now crushed in a ‘grist mill’ to coarse powder and not
finely grounded.
7. Mashing:
 During mashing the starches in the grist are converted to sugars.
 The soluble materials produced during mashing are called the
extract and the solution of soluble materials in water is called the
‘wort’.
 Carried out in two ways:
1. Infusion 2. Decoction
• 7. Mashing(contd....)
 In Infusion method the wort is extracted in Mash Tun. This wort is
then filtered and collected in underback.
 The Decoction method takes place in Lauter Tun where the water
is added to grist and temp. Is increased from 35 C to 70 C . The
water is taken out and cooled. The cooled liquid is again added to
lauter tun. The process is carried out 4-5 times for 4-5 hours. By
this method more and more sugar is extracted in the wort and
later on collected in brew kettle.
 Spent grain is used as cattle feed.

8. Boiling & Hopping:
 The wort is now boiled vigorously in a ‘kettle’ for about an hour,
and at different stages during the boiling hops and sugars are
added.
 The reasons for boiling are to
• sterilise the wort rendering it bacteriologically stable
• precipitate out undesirable proteins, tannins and carbohydrates
• concentrate the wort through evaporation
• bring out the flavours in the hops.
 Wort obtained by infusion method is passed through the Hop back.
 Wort obtained by decoction method is through the Hop Extractor.
9.Paraflow
 In this the hot wort is cooled down to the temp. required for
particular type of fermentation.
 For top fermentation the temp. of wort is brought down to 15-18
C and if it is for bottom fermentation then the temp. Is brought
down to 7-12 C .The wort is then later passed out to the
fermentation tank.
10. Fermentation
 Primary fermentation turns the sugars in the wort into alcohol and
carbon dioxide.
 Because heat is released during fermentation, the temperature of
the wort must be carefully controlled.
 Primary fermentation produces ‘green beer’ which must be
matured before it can be bottled.
 During fermentation the carbon dioxide produced. It is a very
useful by-product and so it is collected and stored and used later
on for carbonation of the beer.
 The fermentation process goes on for a period of 7-14 days.
11. Maturation
 The green beer produced in primary fermentation is cloudy, flat,
has funny flavours and can easily spoil.
 It has to go through maturation of the beer during which
• the yeast settles (and is collected for future use)
• the flavours mature through fermentation
• hazy components are precipitated out
• the final product can be standardised through blending and
dilution to correct alcohol concentration.
 Live beers’ are matured by a process called secondary
fermentation. In this process, more sugar (and possibly more
yeast, the ’secondary yeast’) is added to the bottle or cask and it
is allowed to ferment producing more carbon dioxide and alcohol.
12. Filteration
 Clarification removes suspended solid particles in the beer
producing a bright and brilliantly clear product.
 Following secondary fermentation, during which the beer matures
and clarifies to a certain extent, the beer is filtered to remove yeast
and other suspended solids.
13. Packaging and Distribution

 One of the most important things in packaging is to exclude oxygen
away from the beer, and one way to do this is to flood machinery
with carbon dioxide gas. Modern machines can safely fill 2000
bottles per minute. After filling the bottles may be pasteurised (by
heating) to kill off any living organisms that might spoil the beer.
Brewing Process Flowchart
Style of Beer
• Lager
• Ale
• Bitter Beer
• Dark Beer
• Fruit Beer
• India Pale Ale
• Porter Beer
• Mild Beer
• Pilsner.
• Stout –
• Wheat Beer
• Top-fermenting
• Ales
• Altbeer
• Special
• Wheatbeers
• Bottom-fermenting
• Lagers
• Vienna, Marzen
• Munich, Bock, Dopple Bock, Rauchbeer
• Spontanious-fermenting
• Iambics, Geuze, Faro, Kriek
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Objective: To Study The Ever Popular Beverage With Emphasis On

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Objective: To Study The Ever Popular Beverage With Emphasis On

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Beer

• A fermented beverage made from any grain such as

 Four rowed barley: Maximum protein content. Least quality.

 Six rowed barley: Medium protein content. Used in US, Chile,

• Adjuncts are used along with barley to increase the

• Proportion used : 191-907 gms per 100 liters of wort .

• Examples are like Gum Arabic, Hydroxy Benzoate, EDTA, Ascorbic

 The maltster uses different temperature kilning profiles to produce

 Spent grain is used as cattle feed.

13. Packaging and Distribution

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