Beer making <ul><li>Malting   </li></ul><ul><li>Mashing </li></ul><ul><li>Fermentation </li></ul>
Ingredients   <ul><li>All types of ale and beer are brewed from 4 </li></ul><ul><li>basic ingredients: </li></ul><ul><li>M...
<ul><li>Malt is the main ingredient that is used for making beer. Barley is mainly used because it produces the best malt ...
Malting Barley before germination  Barley after germination
Hops – from a plant <ul><li>Hops add bitterness to the beer and improve its keeping properties.  </li></ul><ul><li>Many va...
Water <ul><li>Beer is nearly all water. Even the very strongest of brews contain around 90% water. </li></ul><ul><li>In br...
Yeast <ul><li>Yeast ferments rapidly converting the natural sugar </li></ul><ul><li>(maltose) with to produce alcohol and ...
The beer making process <ul><li>http://video.about.com/beer/See-How-Beer-Is-Brewed.htm </li></ul>
Malt  and cereal grains are roughly milled and  hot water  is added in a large container –  the mash tun The mixture is ke...
Upcoming SlideShare
Loading in …5
×

Beer making

1,360
-1

Published on

Year 13 Edexcel beer making production

Published in: Education
0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
1,360
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
92
Comments
0
Likes
4
Embeds 0
No embeds

No notes for slide

Beer making

  1. 1. Beer making <ul><li>Malting </li></ul><ul><li>Mashing </li></ul><ul><li>Fermentation </li></ul>
  2. 2. Ingredients <ul><li>All types of ale and beer are brewed from 4 </li></ul><ul><li>basic ingredients: </li></ul><ul><li>Malt </li></ul><ul><li>Hops </li></ul><ul><li>Water </li></ul><ul><li>Beer yeast </li></ul>
  3. 3. <ul><li>Malt is the main ingredient that is used for making beer. Barley is mainly used because it produces the best malt and flavour. </li></ul><ul><li>Malt is made by germinating barley. The barley is allowed to sprout under moist, warm conditions. This allows the amylase to become active and break down starch to maltose. </li></ul><ul><li>When the desired amount of maltose has been produced, germination is stopped and the malt is extracted. </li></ul><ul><li>The quantity of malt used in a brew affects the fullness, flavour and alcohol level of the beer. </li></ul>
  4. 4. Malting Barley before germination Barley after germination
  5. 5. Hops – from a plant <ul><li>Hops add bitterness to the beer and improve its keeping properties. </li></ul><ul><li>Many varieties are available, but Fuggles and Goldings are the most popular for brewing beer, ale and stout and Saaz and Hallertau for lagers. </li></ul>
  6. 6. Water <ul><li>Beer is nearly all water. Even the very strongest of brews contain around 90% water. </li></ul><ul><li>In brewing, water greatly influences the final flavour of the product. Hard water is generally preferred for brewing light ale and bitter, but soft water is preferred for mild ale and stout. </li></ul>
  7. 7. Yeast <ul><li>Yeast ferments rapidly converting the natural sugar </li></ul><ul><li>(maltose) with to produce alcohol and carbon dioxide. </li></ul><ul><li>Top fermenting beer yeasts are the most common used </li></ul><ul><li>today as they are used in all British type beers and most of </li></ul><ul><li>the beers of Europe. </li></ul><ul><li>There are a variety of ale yeasts available, each having </li></ul><ul><li>a different characteristic and imparting extra flavour to the </li></ul><ul><li>brew. </li></ul><ul><li>These yeasts work best at a temperature of 18-24C </li></ul>
  8. 8. The beer making process <ul><li>http://video.about.com/beer/See-How-Beer-Is-Brewed.htm </li></ul>
  9. 9. Malt and cereal grains are roughly milled and hot water is added in a large container – the mash tun The mixture is kept at 65°C for 3 hours The liquid is drained off and then boiled Hops are added for flavour, natural preservatives and protein coagulants. Wort (liquid) is filtered and cooled. Yeast is added- fermentation takes place at 15°C to produce alcohol and carbon dioxide In British beers , the carbon dioxide carries the yeast to the top – top fermenting. In lagers the yeast is bottom fermenting Alcohol content of beer is about 2-5%
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×