A presentation about beer, its production, origins and categories.

1. Beer

2. Definition
 Beer is defined as a
fermented, alcoholic
beverage made from
barley, wheat, rice etc. &
flavoured with hops.

3. History
 Brewing process was established in Babylon in 6000 B.C.
 Egyptian improved the process & Roman started the commercial purpose.
 The Normans carried the process to England when they conquered it
 The term beer covers drinks like ale, lager, stout etc. The addition of hops
started in the middle of 16th century.
 The beer gets it name from Anglo Saxon word “BEER” which means barley.

4. Facts
 The beer drinking house (Pub) originated in England.
They were represented with the image of a King’s
Head or a Red Rooster .
 Generally beer making countries don’t produce
quality wine and vice-verse.

5. Ingredient
 Barley
 Hops
 Yeast
 Water
 Sugar

6. Barley
 Botanical name- Hordium Vulgare can be
produced from wheat, rice combination of
grains.
 The small amount of grain added along with
the barley is called "ADJUNCTS”.
 Adjunct can be added up to 35%. More
adjunct lowers cost, body and flavor.
 German beer are made from 100% barley and
the production process is governed by a law
enacted in year 1909 called REINHEITSGEBOT
MEANS PURITY COMMAND.


7. Barley

8. Why is barley used?
 Cheaply available.
 Not used as staple diet.
 Low in protein content, excess might cause cloudiness.
 It has protective sheath, which protect grain from contamination.
 It has two enzymes CYSTASE – convert the insoluble starch to soluble
starch, DIASTASE- convert the soluble starch to sugar

9. Hops
 These are obtained from a perennial plant
called Hop vine that is 20 meter height and
lasts for around 20 years.
 Botanical name is “HUMULUS LUPULUS”
derived from Roman word Lupus Sallctarius
which means that “ sheep among wolf”.
 The cone or flowers of the female plant of
these specie is used for beer making
because it contain a yellow thick substance
called “LUPULIN” which contain alpha acid
called “HUMULONES” which contributes to
flavor, and is an antiseptic and
preservative.

10. Hops

12. Oast House

13. Why are hops used?
 Flavour
 Preservative
 Antiseptic
 Aroma
 Clarifying agent

14. Brand names of Hops
 Brewer gold
 Northern brewers
 Fuggles
 Bavarian hops
 Saaz
 Secret
 Perle
 Progress
 Tradition
 Cascade

15. Yeast
 Microorganism causing
fermentation, only seen
when massed together.
 Discovered by Anton
Van Loeuwenhoeck in
1685 .
 In 1857 Louise Pasteur
explained the function
of yeast in detail.

16. Yeast Powder & Cells

17. Water
 The body of beer consist of 90% of water. The
quality and minerals that it contents affects the
character of the brew.
 Water contains six main salts which are
bicarbonate, sodium, chloride, calcium,
magnesium and sulphate.
 High level of carbon will produce acidic mash,
which will reduce the extraction of sugar from
malts
 Too much sulphate will give bitterness in brew.
 Magnesium is a essential ingredients for yeast.

18. Why is sugar used?
 To speed up the fermentation.
 To reduce the bitterness.
 To give colour in the form of caramel.
 To cause secondary fermentation.

19. Production Process
 STEEPING
 MALTING
 GERMINATION
 KILNING
 GRINDING
 FERMENTATION
 LAGERING
 FINING
 CARBONATION
 BOTTLING
 PASTEURIZATION

20. STEEPING
 The grains are soaked in huge tank of water (six tonnes
of barley and 6800 litres of water) at 10 0C for 2 to 3
day.
 Some producer change water in between to provide
dry resting period & grain gets the air also.

21. MALTING
 Grains are taken to malt room, which
is very hard, grains are spread to
depth of 15 – 30 c.m to allow grain
breath while sprouting.
 Grains are constantly stirred for
uniform breathing.
 This process goes on for 6 – 15 days at
12 – 21 0C.

22. Malting Room

23. GERMINATION
 During this process the insoluble starch gets
converted to maltose & dextrin & rootlets,
known as “ malts culms” appears.
 CYSTASE – convert the insoluble starch to
soluble starch,
 DIASTASE- convert the soluble starch to
sugar.
 Grain is referred as Green malt.

24. Germinated Barley

25. KILNING
 In this process the grains are
spread on a perforated, tilted floor
with a furnace underneath. Grains
are dried & temp. maintained is 49
0C. The extant to which grain
should heated is decided by the
type of beer produced.

26. Malted Barley

29.  GRINDING- The grains are roughly broken
which are known as GRIST through roller mill.

30. Removal of Hops
 HOP BACK- The wort along with hops is
transferred to vessel called hop back,
which is having slotted plates forming a
filter bed. The content is allowed to stand
for 40 min. to allow hops to make a filter
bed.
 HOP EXTRACTOR- This is machine, which
rotates, due to centrifugal force the hops
are thrown to sides of wall of inside tank.
Then hops are taken out.

31. Fermentation
 Fermentation is process which convert the sugar into alcohol & CO2.
 CO2 is stored in a different tank.
 This process takes 7 – 14 days.
 During the fermentation a thick layer of yeast is formed which protect
the beer.

32. Fermentation Tank

33. Lagering/ Maturation
 Lagering takes place in stainless tank at 0 degree
centigrade
 Beer is matured for few weeks to months
 Lagering matures beer & mallow its flavour.
 Carbonation- Addition of Carbon di oxide
 Bottling/ Canning

34. PASTEURIZATION
 In this process the beer is heated up to 60-66 C for less
than 20 min, which kill the bacteria, & remaining yeast
which may allow further fermentation.

35. DRAUGHT (DRAFT)/ KEG
BEER-
 These beers are generally not pasteurized
 Many people thinks that pasteurization kills authentic taste of beer.
 Stored at 2 to 3c away from the food store area.
 Carbon di oxide tank should be stored into different area and
constant pressure should be maintained.

36. Keg / Draught Beer

37. Storage
 Lager beer should be stored in dark place at 4-5c &
bottle should be kept in horizontal position.
 Ale beer is stored at 10-12c

38. Life Span
 Bottle beer – 6 months
 Canned beer- 1 year
 Draught beer – 48 hrs after being tapped.

39. Few terms
 DRY HOPING- From the racking back the beer runs into wooden casks
in which small amount of hops already been added. which gives
beers delicate aroma, flavour & assist in conditioning.
 PRIMINGS (sugar solution) are added to take away extra dryness,
bitterness & promote secondary fermentation, which gives sparkle to
beer.

40. TYPES OF BEER
 Bottom Fermenting
 Top Fermenting

41. Bottom Fermenting Beer
LAGER- The generic name for any bottom
fermenting beer.
 Lager came from German word “ LAGERN”
(to store) & was later applied to the bottom
fermenting beer.
 Lager was traditionally stored in cellars or
caves to complete their fermentation.
 Their color goes from bright gold to yellow,
with a light to medium body & are well
carbonated.

43. PILSNER
 The golden colour lager from Czech republic,
hops emphasis on palate, aged in wooden
casks & alcoholic strength is 5%v/v.
 Brands name- EB Special, Jever, Pilsner
Urquell; Bintang; Stella artois.

44. Muncher
 A light brown with malty flavour
from Munich with 4.5% v/v.
 Brands: Hofbrauhaus Munchen;
Paulaner

45. Dortmunder
 A golden coloured beer with a balanced
flavour of maltiness & hopiness with 5.2% v/v.
 Brand names- DAB, Kronen, DUB

46. Dopple Bock
 Dopple bock is separate
classification. The German
dopple bock has minimum
of 7.5% v/v alcoholic
strength.
 The strongest will go up to
13.2% v/v made by Eisbeck
method & their name
generally finished with ator
like salvator, kulminator,
maximator etc.
 Brands: Baulaner, Hooker,
Monteith’s

47. Kulminator
 STRONG BEER- The strongest beer in world in
KULMINNATOR (13.2% v/v from Germany).
 Eis means ice indicating that beer is frozen during
production causing the freezing of the water that it
contents.
 Frozen water is removed increasing beer alcoholic
strength.

48. Light Beer
Low calorie beer from USA
& Britain with 4%v/v.
 Brand names: Miller,
Beck’s, Heineken,
Corona, Coors, Bud

49. Steam Beer
 A highly carbonated beer, deep brown
coloured with aromatic flavour of cloves,
prange peel, peach & tangy bitter taste
with dry finish.
 The name of the steam was originated from
the final “KRAUSENING” stage of
fermentation in which partially fermented
wort is added to speed up the fermentation
which produce extra froth, termed as steam.

51. Top Fermenting
 ALE- Originally produced in Britain with
4% v/v. Its has darker colour than lager
beer with more hops, less carbonation.
Ale is usually bitter to taste with slight
tanginess. In Britain it is referred as
“Bitter”.
 Brands name -Natural, Founder,
Greenmantle.

52. Cream Ale
 A sweetish, smooth golden
ale from US. Beer which
made by blending of little
ale with larger amount of
lager beer.
 Brands: African Vibe Cream
Ale; Muskoka Cream Ale

53. Alt
 German counter part
of ale. Alt means
traditional with bitter
taste of old time,
golden colour with 4.5%
v/v from Northern
Germany.
 Brands name- Diebels,
Schlooser, Uerige

54. Porter
 A intense deep colour,
smoky or fruity bouquet
& persistent bitterness,
mild hops and alcohol
content. Ralph Harwood
in 1722, a London
brewer, invented it and
named after the porter
who enjoyed drinking it.
 Brands: Baltic Porter,
London Porter, Black
Creek…

55. Stout
 A strong version of stout dark
beer almost black, with high
alcoholic content.
 It obtains its colour from roasted
barley with less carbonation.
 Brands: Rogue Brewery's Chocolate
Stout; imperial Russian stout…
Guiness

56. Lambic
 A family of wheat beer into
which the brewer adds no
yeast to promote fermentation
but allow the micro flora of the
atmosphere to carry out the
fermentation. Beers made by
this process have been
successfully produced only in
the valley of river Sienne in
west Brussels.
 Brands name- Chapeau, Belle-
Vue

57. Sake
 Sake is an ancient fermented beverage
known to have been made since about the
third century A.D in china. But it was not until
about 600 years ago that sake, as we know
it today was produced.
 In ancient times, the making and serving
was entrusted to brewers called “Toji” who
incidentally had to be virgin.
 Sake is produced in Japan, China, other
Asian countries, Hawaii and California. In
China there is a similar rice beer called
“Samshu” & in Corea “Suk.”

58. Production
 Rice polished to perfection, for in making sake
 Soaked in cold distilled water for 12- 18 hrs to
moisture, steamed for 45 minute in “KOSHIKI” (Rice
containing tub).
 Cooled then spread in room called “KOJI” where
mold “Aspergillus Oryzae”.
 Fermaentation for 15 to 20days with
“Saccharomyces Cerevisiae”.
 Matured in stainless steel casks for 90-100 days then
it pasteurized & bottled

60. Service
 The sake is traditionally
served warm at 100- 110
fhrenheit.
 At this temp. the heady
bouquet (12-17%
alcohol ) of sake is
released.
 To serve sake in Japanese
traditionally, you must
decant it in a ceramic
pitcher called “TOKUURRI”
then pour some in small
ceramic cups called “
SAKAZUKI”(one ounce)

61. Thank You & Have Cheers