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  • 1. BEERI. IntroductionII. HistoryIII. BrewingIV. Consumption of alcohol
  • 2. Introduction The word "beer" comes from the Latin word„bibere”, meaning „to drink”. Beer is made from water, yeast, hops andmalted grains (typically barley).
  • 3. Beer is the 3rd most populardrink in the world
  • 4. HistoryBeer is one of the world’soldest prepared beverages
  • 5.  The oldest provenrecords of brewing dateback 6,000 years ago tothe Middle East. Archaeologists speculatethat beer was instrumental in the formation ofcivilizations.
  • 6.  Greeks and Roman. The ancient Germans
  • 7. The Middle Ages Monks in northern Europe Hops „bride’s ale” Royal license
  • 8. The German Beer Purity Law The advent of beer as we know it came in1516 when the Duke of Bavaria, Wilhelm IV,proclaimed the German Beer Purity Law. The law remained in effect until 1988, whenEuropean Union rules came into effect. Brewers in Hamburg
  • 9. The Industrial Revolution Steam engine The process of artificial cooling. Louis Pasteur - „Studies Concerning Beer”. Christian Hansen – reproduce single cell ofyeast
  • 10. Overview of BrewingTechnique
  • 11. Step 1: Mixing• Clean and sanitise all equipment that will come into contact with beerbefore mixing• Use boiling water to kill any bacteria• Place beer mix in hot water for 15 minutes• Pour beer mix into fermenter• Add brewing sugar• Add 2 litres boiling water• Add approximately 20 litres cold water and stir• Check that temperature is under 25°C• Sprinkle yeast on surface of wort• Seal immediately and insert airlock• TakeOriginalGravity using hydromete
  • 12. Step 2: Brewing Airlock should start bubbling after a few hours During fermentation, the yeast breaks down the sugar in the wort andturns it into alcohol.This is called primary fermentation Temperature control is vital at this stage The rate of bubbling will slow down during fermentation Fermentation usually takes around 4 – 7 days Use hydrometer to check Specific Gravity during primary fermentation If hydrometer reading is around 1006-1010 and remains constant over24 hours, primary fermentation is complete
  • 13. Step 3: Bottling Bottles should be rinsed with cooled boiled water before first useand sanitised before subsequent use – PET bottles will melt if boilingwater is used. Add carbonation drops or sugar to each bottle (this is called“priming”) Connect little bottler to spigot and use it to fill bottles Continue filling bottles until fermenter is almost empty Discard sediment at bottom of fermenter Secondary fermentation takes place in bottle
  • 14. Step 4: Enjoy Beer is usually ready to drink after2-3 weeks of secondaryfermentation It is best to let beer condition inthe bottle for at least threemonths before drinking Beer will improve with age up toabout 18 months Bottles should be stored uprightaway from direct sunlight If ordinary lemonade plasticbottles are used, beer will slowlylose carbonation and go flat
  • 15. Safety Glass bottles can explode Care should be taken aroundboiling water A full 23 litre fermenter isheavy, do not attempt to moveit when full Estimation of beer strength isnot accurate, avoid driving oroperating machinery afterhomebrew
  • 16. Consumption ofalcohol
  • 17. Oktoberfest Established in Munich on October 12, 1810as an official beer festival. 2 week festival from late September tofirst weekend in October. 5+ million people attend every year.
  • 18. Excessive consumption ofalcohol can lead to: Blurred vision Reduced motor skills Risk-taking Offensive behaviour or actsof vandalism Long term health issuesincluding liver and brain damage
  • 19. Responsible Drinking• For men: No more than 4 standarddrinks* a day on average; and No more than 6 standarddrinks on any one day.• For women: No more than 2 standard drinksa day on average; and No more than 4 standard drinkson any one day.* 1 pot ordinary strength beer = 1 standarddrink
  • 20.  Benjamin Franklin:"Beer is proof that Godloves us and wants us to be happy."