Beer Beer is brewed and fermented made from malt,water,hops, yeast, sugar and finings (clarifying agents) The alcoholic content of beer ranges from 2-16%
Barley Malt Malting is the process of causing the grain to sprout and then drying it
Grain is washed 8-10 hrs , it absorbs water
Grain sits in water for 40 hrs
Water is drained
Grain sits controlled room 6 days, where it is germinated
Germination process is stopped by heating the grains
Provides flavor associated with beer.
Has anti-bacterial properties
Reduces cloudiness in beer
Single cell microorganism
Consumes sugars, converts them to alcohol and carbon dioxide
Gives beer its distinct flavour
Beer Brewing – Basic Steps
Malting : Liberate enzymes
Mashing : Enzymes convert starch into sugar
Drain liquid = wort
Add hops (flavoring)
Fermentation “green beer”
Re-addition of carbon dioxide
1 2 3
Soaking of the grain.
Straining of the grains onto the floor.
Spreading and turning the grain and allow the grain to germinate.
4 5 6 4. Heating / Drying of the grains to stop germination. 5. Cleaning and grinding of the grains and adding of water. This is to convert the starch to simpler form which can be used by the yeast. The grains are then removed from the liquid and the resulting liquid is known as wort. 6. Wort is the boiled with hops. It is cooled and the yeast is added to start the process of fermentation. Then beer is separated from yeast carbonated and aged.
Types of Beer Ale Ale is Top fermented beer Fermented for 3 days Fermented at a temperature of 18-25 degrees centigrade Porter and Stout are examples of this beer Lager Lager is Bottom fermented beer Fermented for 7 days Fermented at a temperature of 7-12 degree centigrade Bock, Dunkel and Pilsner are examples of this beer
Types of Beer
Also called Draft Beer or Tap beer
It is an un-pasteurized beer
It is lighter due to the absence of preservatives
It has a short shelf life
Service of Beer
The international serving temperature of beer is 5 degree
If beer is served at less than 2-3 degree Celsius it loses most
of its bouquet.
The beer should always be poured at a steep angle at first
and then the angle should be reduced so as to ensure that the
head which is formed is not too big.
To open a can or a bottle of beer it should be held firmly so that it is not jarred during the process.
If the cap has to be twisted for opening the bottle, take care to keep the bottle stationary.
The glass in which the beer is served should always be clean. If the glass has even a trace of detergent or grease the beer will go flat.
Service of Beer
Service of Beer There are different types of glasses in which beer can be served. The capacity of a beer glass is 7-20 ounces..They are: