Beer

What is Beer?

World's most widely consumed and oldest alcoholic beverage

Third most popular drink overall, after water and tea.

It is produced by the brewing and

fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat

What’s in a Beer?

Water 89 – 91%

Alcohol 3 – 5%

Carbohydrates 3 – 4%

Proteins 0.4 – 0.5%

Carbon dioxide 0.4 – 0.5%

Mineral salts 0.2%

What’s in put in a Beer?

Malt -“TheBody and Soul ofBeer”(Processed barley is called Malt -a starch supply having enzymes)

Hops (fr. Houblon)– “TheSpice ofBeer” (Humulus lupulus).

Yeast (fr. Levure) -“TheLife ofBeer” (single cell micro organisms)

Water (fr. Eau)– “Theintegrity &purity of beer” Adjuncts – “Thewild card ofbeer”

Alternative starch supply Rice, Maize etc.

Barley is a cereal that offers a key advantage: It can be preserved for a long time after harvesting. In order for barley to be used in the making of beer, it must first be malted. It is malted barley that gives beer its characteristic color and taste.

Barley/Malt – “Body & Soul”

Processed Barley is called Malt

Barley malt gives beer:

1. Natural enzymes to covert starchto sugar needed for fermentation

2. Malty sweet flavour

3. Colour

4. Foamy head

5. Two row & six row barley malt are used in the brewing process.

Barley/Malt – “Body & Soul”

Barley may be regarded as the backbone of beer. Barley provides fermentable sugars that yeast convert to alcohol during fermentation, dextrins that give beer mouth-feel andbody, colour, proteins responsible for beer foam.

Yeast – “Life of Beer” Yeast is the catalyst of change

One cell micro-organism

Produces carbon dioxide and alcohol

Saccharomyces Cerevisae and Saccharomyces Carlsbergensis

Top fermentation and bottom fermentation

Ale-Top fermentation – air and harmful bacteria Bottom fermentation – unprotected from air

Hops – “Spice of Beer”

Mulberry family Herbaceous, perennial, climbing Contains Humulones and Lupulones Harvested in summer Similar to pine cones Hops or “green gold” come from aclimbing plant with male and female flowers; only the female flowers are used.

Admiral

Brewer's Gold

Challenger

Chinook

Columbus

Crystal

Fuggles

Glacier

Goldings

Horizon

Phoenix

Pilot

Pioneer

Sterling

Hops or “green gold” come from a climbing plant with male

andfemale flowers; only the femaleflowers are used. There

are various varieties, ranging from very bitter to aromatic.

Hops grew naturally in our regions in ancient times, and

this plant has been used by brewers since time immemorial

Hops – “Spice of Beer”

Hop flowers are used to:

Microbial Stabilization hops have antiseptic qualities Hop Aroma fruity flowery characteristics

Bitterness balances malt sweetness

Foam Stabilization enhances head properties

Hops – “Spice of Beer” Hops are used as leaves, plugs or puletts

Water – “Integrity & Purity” Water’s role in beer:

Water makes up 92% of beer

Through filtration or boiling; impurities, aromas & flavor differences can be mitigated

Water styles can affectflavour: 1. Hard water – helps add crisp cleanness 2. Soft water – adds smoothness

Adjuncts – “The Wild Card”

Adjuncts add to beer: Adjuncts are added to change the flavor, character or profile of beer. Adjuncts fall into two categories: Grains - corn, rice, wheat, oats or rye Specialty Ingredients: Sweets – honey or maple Fruits – raspberry, cherry or cranberry Spices – cinnamon, coriander or clove

Beer Process-Malting Steeping During steeping the barley grains are soaked (“imbibed with”) in water. The first flush of water removes surfacedirt and other impurities. After this the grains are soaked until they absorb about 45% water, so steeping uses a lot of water. Air is also needed during steeping because the grains are living and breathing organisms which require oxygen for energy.

Beer Process-Malting

Germination (Enzyme Amylase) The barley grains are allowed to germinate, producing new barley

plants. This produces enzymes which are needed to convert

starch into sugars and to break down some of the hard, insoluble

parts of the barley. During germination the barley grains grow

rootlets called ‘chits'. The germination process also needs a constant supply of water and air. The fully germinated barley is known as ‘greenmalt’

Beer Process-Malting

Kilning Hot air dries and kills the green malt which is then heated at temperatures normally beginning at about 50 C and reaching a final temperature normally between 80 about 100 C in 24 hours. The kilning releases a wide variety of different flavours and colours by a series browning reactions between sugars and peptides/amino acids called Maillard Reactions After kilning the ‘green malt’ has become ‘malt’.

Beer Process-Malting

Types of Malt: Roasted Chocolate provides a malt flavour(smoother) and colour

Black Malt provides almost black colour and bitterand dry taste

Amber Malt provides a subtle biscuity colour andflavour

Caramel malt Golden provides colour and fullcaramel flavour

Beer Process- Brewing

Milling The malt is now crushed in a ‘grist mill’. This breaksdown barriers in the grains, giving the enzymes full access to the carbohydrates that are still in the grains, and facilitates the efficient extraction of the soluble material (extract) from the malt. The malt now is called‘malt grist’.

Beer Process- Brewing

Mashing During mashing the starches in the grist are converted to sugars.

The grist is mixed with high quality heated water, usually around

65C. By the completion of mashing, virtually all of the starch has

been converted into sugars. The soluble materials produced

during mashing are called the Mash and the solution of soluble

materials in wateris called the wort. During mashing, other grains

called starch adjuncts may be added to the barley.

Beer Process- Brewing

Lautering After the completion of mashing (normally 1 hour) the mash is

transfered into the lauter tun which is rather like a large strainer.

The husks settle at the base of the lauter tun forming a filter bed

which traps all the remaining grist solids and allows the wort

containing the solubilized malt components to pass through as

relatively transparent liquor called wort. Sparging with hot water

washes out the sugars from the mash.

Beer Process- Brewing

Boiling The wort is now boiled vigorously in a ‘kettle’ for about an hour,

and at different stages during the boiling hops are added.

Beer Process- Fermentation

Fermentation Yeasts are pitched into the wort and utilise the fermentable wort

sugars to produce alcohol and carbon dioxide. The wort is food for

the yeast cells which multiply during fermentation.

C6

H12

O6

2C2

H5

OH(aq)

+ 2CO2 (g)

Beer Process- Fermentation

Maturation The green beer produced in primary fermentation is cloudy, flat, and can easily spoil. It has to go through a few more stages before first step is the maturation

it is ready to drink. The of the beer during which

the yeast settles (and is collected for future use) the flavours

mature through fermentation of undesirable primary fermentation

products hazy components are precipitated out, the final product

can be standardised through blending and dilution.

Beer Process- Fermentation

Filtration Clarification removes suspended solid particles in the beer

producing a bright and brilliantly clear product. Isinglass kieselguhr

Beer Process- Fermentation

Packaging, storage 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.

What is a Lager?

The word lager means to store. These beers are so named

because they are stored for the longer time after

fermentation in cold store houses for clarification and flavor

purpose. They are also called bottom fermented beer as the yeast

settles to the bottom during fermentation (saccharomyces

carlsbergenesis)

A) Bock: A strong of German origin dark incolour with slightly sweet aroma

B) Dortmunder: A strong full bodied Lagerfrom Dortumund

in Germany the biggest Brewing city in Europe. Malty dry

and full bodied usually have an alcoholic strength of 5.5% C) Munchener: A dark brown malty beersweeter in taste,

obtained from Munich in Germany.

D) Pilsner:Golden hoppy aromatic lager that originated in

PILZEN Bohemia Czech town in 1842. Pilsner is now the

predominant lager beer of Germany (Pilsen in German). E) Wizens beer or Weiss bier:It is German lager made from

malted or unmalted wheat in combination with malted

barley. These are light slightly sour and pale in color.

What is Ale?

Ale Yeasts stick together as they multiply and form a surface on

the liquid so that ale results from top fermentation. The

fermentation lasts for 3-7 days. The beer continues to ferment &

the carbon dioxide that is produced & trapped & so absorbed in

liquid. It is usually full-bodied & bitter than lager beer.

A) Barley Wine:Barley wine is the English namefor a powerful

strong ale that is usually served in small nip size bottles B) Draught beer: Freshly gassed beers which areusually racked

into casks which have been sterilized.

C) Stout beer: Made from scorched, very darkmalt & generally flavored with hopsSold on draft or in bottles & traditionally not

chilled The world’s best & famous stout is Guinness. It is also known as stout ale. D)Porter: brewed from charred malt highlyflowered and

aromatic. It is dry brown ale with heavy foam. It is less hoppy

and slightly sweeter than pale ale .its ale strength is about 5%.

E) Scotch Ale:Powerful rich ale made inScotland and Belgium. F) Steam Beer:An American cross between alager and ale.

It is brewed only by the Anchor Steam Brewery of San

Francisco.

Glassware

BEER MUGS

BEER GOBLETS

BEER TUMBLERS for bottled beer.

LAGER GLASS for lager beer.

PARIS GOBLET for brown pale & strong ale.

PINT GLASSES for pale ale

PILSNER for pilsner beer.

WEIZEN GLASSES for Bavarian weizens.

THISTLES for Scottish ales.

WORTHINGTON

Beer Measures

NIPS 22.72 cl.

HALF PINT 28.40cl.

PINT 56.80cl

PIN 20.457L (4.5 gallons)

FIRKIN 40.914L (9 gallons)

KILDERLIN 81.828L (18 gallon)

BARREL 163.656L (36 gallons)

Hogs head 245.487L (54 gallons)

1 Keg 10 gallons

1 gallon(British) 4.55 Liters