Production of Beer

1. BeerBeer ProductionProduction
Presented and Made By:- Sunil Kumar
Batch:- 2012-2016 HBTI,Kanpur

2. Definition & IntroductionDefinition & Introduction
Beer is defined as a fermented,
alcoholic beverage made from barley,
wheat, rice etc. & flavoured with hops.
Beer is the world’s oldest and most
widely consumed alcoholic beverage.
It is 3rd
most popular drink after water
and tea.

3. Cont…Cont…
The process of making beer is
known as brewing.
Beer is produced by fermentation of
starches derived from cereal grains.
The alcoholic strength of beer is
usually around 4% to 6% alcohol by
volume(ABV).

4. HistoryHistory
There is evidence that brewing process was
established in Babylon in 6000 B.C.
Egyptian improved upon the process & Roman
started for the commercial purpose.
The Normans carried the process to England when
they conquered it
The term beer covers drink 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
called “BEER” which means barley.

5. Cont…Cont…
In England the beer drinking house (Pub)
originated. These house were
represented by sign boards of King Head
or Red Rooster .
Interesting fact is that generally beer
making countries does not produces
quality wine and vice-verse.

6. Ingredient of BeerIngredient of Beer
Barley
Hops
Yeast
Water
Sugar

7. BarleyBarley
Mainly the barley (Botanical name- Hordium Vulgare)
is used but can be produced from wheat, rice
combination of grains.
The small amount of grain added along with the
barley is termed as “ADJUNCTS”.
Adjunct can be added up to 35% but higher the
adjunct, lower cost, body and flavour
German beer are made from 100% barley and
production process is governed by law enacted in
year 1909 called REINHEITSGEBOT MEANS
PURITY COMMAND.

8. BarleyBarley

9. ReasonsReasons
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

10. HopsHops
These are cone or flower, obtained from perennial
plant called Hop vine, 20 meter in height, last for
around 20 years.
Botanical name is “HUMULUS LUPULUS” derived
from Roman word Lupus Sallctarius which means
that “ sheep among wolf”.
Cone or flowers of female species is uses for beer
making because it contain a yellow thick substance
called “LUPULIN” which contain alpha acid called
“HUMULONES” which contributes to flavour,
antiseptic, and preservative.

11. Cont..Cont..
Cone is called STROBLLE & petals are
called BRACTS. Cones are light green in
colour having 60-80 % moisture content.
They are dehydrated in chamber called
OAST HOUSE.
Best hops are Bavarian hops comes from
Germany and Czecslovakia.
In India they are produced in H.P.

12. HopsHops

14. Reasons- Uses of hopsReasons- Uses of hops
Flavour
Preservative
Antiseptic
Aroma
Clarifying agent

15. Brand names of HopsBrand names of Hops
Brewer gold
Northern
brewers
Fuggles
Bavarian hops
Saaz
Secret
Perle
Progress
Tradition
Cascade

16. YeastYeast
Microorganism cause the
fermentation, only seen
when massed together.
Discovered by Anton Van
Loeuwenhoeck in 1685
In 1857 Louise Pasteur
explained the function of
yeast in detail.

17. Yeast Powder & CellsYeast Powder & Cells

18. TypesTypes
 Saccharomyces Cerevaciae – Top fermenting yeast
work at 15 –19 0C & settle at top of wort after doing
the fermentation. Hence top-fermenting beer is drunk
at 15- 19 0C.
 Saccharomyces Carlsbergeneces – Bottom fermenting,
settle in bottom of wort after fermntation , work at 2-6
0C hence these beers are taken at 4-5 0C.
 Emil Hansen developed this yeast in 1883 by isolating
the first single cell of yeast in Carlberg brewery of
Denmark

19. WaterWater
The body of beer consist of 90% of water. The quality and
mineral content affect the character of brew.
Liquor is term given for water by brewers.
Water contains six main salts namely bicarbonate, sodium,
chloride, calcium, magnesium and sulphate.
High level of carbonate will produce acidic mash, which will
reduce the extraction of sugar from malts
Too much sulphar will give bitterness in brew.
Magnesium is a essential ingredients for yeast.

20. SugarSugar
 To speed up the fermentation.
 To reduce the bitterness.
 To give colour in the form of caramel.
 To cause secondary fermentation.

21. Production Process of BeerProduction Process of Beer..

23. Production ProcessProduction Process
STEEPING
MALTING
GERMINATION
KILNING
SIEVING
GRINDING
EXTRACTION OF
SUGAR
INFUSION
DECOCTION
BREW KETTLE
HOP BACK
HOP EXTRACTION
FERMENTATION
PARA FLOW
LAGERING
FINING
CARBONATION
BOTTLING
PASTEURIZATION

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

25. MALTINGMALTING
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 & to prevent sprout getting entwined.
This process goes on for 6 – 15 days at 12 – 21
0C.

26. Malting RoomMalting Room

27. GERMINATIONGERMINATION
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.

28. Germinated BarleyGerminated Barley

29. KILNINGKILNING
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.
Types of Malts
Pale malt- for light ale 65 0C
Crystal malt- for pale ale 85 0C
Chocolate malt- for dark beer 225 0C

30. Cont..Cont..
SIEVING- It is done to remove malts
culms which sold as cattle feed.
GRINDING- The grains are roughly
broken which are known as GRIST
through roller mill.

31. EXTARCTION OF SUGAREXTARCTION OF SUGAR
INFUSION- Huge tank called “MASH TUN”.
Grist Added with Water
The mixture is heated up to 63 0C for 2 hrs.
The result in the formation of hot sweet liquid called
“ WORT’.
Wort is filtered through finely slotted plate

32. MashtunMashtun

33. Cont..Cont..
DECOCTION- Tanks are called LATEUR TUN”.
The grist is heated up to 70C.
Some amount of wash is taken out & cooled
then added back to tank.
This is carried out for 4 to 5 times & takes out
4 to 5 hrs.

34. BREW KETTLEBREW KETTLE
From the under back the wort is pumped into a
vessel called “BREW KETTLE” which is
pressurized.
In this vessel hops (191-907 gms/100litre,
depending upon the type of beer)& sugar is
added.
The mixture is boiled for 2 hrs. This will
sterilize mixture.

35. Brew KettleBrew Kettle

36. Removal of HopsRemoval 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.

37. FermentationFermentation
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.

38. Fermentation TankFermentation Tank

39. Lagering/ MaturationLagering/ 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.

40. Cont..Cont..
FINNING- It the process of clarification
in which protein like egg shell, ox blood,
gall bladder of sturgeon fish (Isinglass) is
added.
Carbonation- Addition of Carbon di
oxide
Bottling/ Canning

41. PASTEURIZATIONPASTEURIZATION
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.

42. StorageStorage
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

43. Life SpanLife Span
Bottle beer – 6 months
Canned beer- 1 year
Draught beer – 48 hrs after being tapped.

44. TYPE OF BEERTYPE OF BEER
Bottom Fermenting
Top Fermenting

45. Bottom Fermenting BeerBottom Fermenting Beer
LAGER- The generic name for any bottom
fermenting beer.
Lager came from German word “ LAGERN” (to
store) & applied to bottom fermenting beer.
Lager was traditionally stored in cellars or caves for
completion of fermentation.
They are bright gold to yellow in colour with a light
to medium body & are well carbonated

47. PILSNERPILSNER
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.

48. MuncherMuncher
A light brown with
malty flavour from
Munich with 4.5% v/v.

49. DortmunderDortmunder
A golden colour beer with
balancing flavour of maltiness
& hopiness with 5.2% v/v.
Brands name-
DAB,Kronen,DUB

50. Dopple BockDopple 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 & there name
generally finished with ator
like salvator, kulminator,
maximator etc.

51. Steam BeerSteam Beer
A highly carbonated beer, deep brown coloured
with aromatic flavour of cloves, prange peel, peach &
tangy bitter taste with dry finish.
The name steam originated from final
“KRAUSENING” stage of fermentation in which
partially fermented wort is added to speed up the
fermentation which produce extra froth, termed as
steam.
It has it origin in San Francisco & California during
gold rush.

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

54. Cream AleCream Ale
A sweetish,
smooth golden ale
from US. Beer
which made by
blending of little
ale with larger
amount of lager
beer.

55. AltAlt
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

56. PorterPorter
A intense deep colour,
smoky or fruity bouquet
& persistent bitterness,
mild hops and alcohol
content. Ralph Harwood
in 1722, a London
brewer, invented it who
named after the porter
who enjoyed drinking it.

57. StoutStout
A strong version of stout
dark beer almost black,
with high alcoholic
content.
It obtains its colour from
roast barley with less
carbonation.

58. IPA- India Pale AleIPA- India Pale Ale
This is strong heavily
hopped beer brewed in
Britain. The recipe was
designed to with stand
long sea voyages to
distant part of British
Empire like India

59. Beer in IndiaBeer in India
In India, traditional beer has been prepared
from rice or millet for thousands of years
. In the 18th century, the British introduced
European beer to India.
The consumption of beer and other
stronger alcoholic beverages like whiskey, is
popular in India.

60. History of Beer in IndiaHistory of Beer in India
Beer was not unknown in India before
the arrival of Europeans.
The Vedas mention a beer-like drink
called sura. It was the favourite of the
god Indra. Sura is also mentioned in
the Ramayana.
European-style beer was introduced in
India by the British
By 1716, pale ale and Burton ale were
being imported to India from England.

61. Contd..Contd..
To protect the beer from spoiling during
the long journey, it had to have high
alcohol content and hops were added to
it.
In 1830, Edward Dyer travelled to India
and set the up India's first brewery
in Kasauli.

62. Brands and Breweries
The largest selling India beer brand
is Kingfisher.
Other major Indian brands are Taj Mahal
Indian Lager, Kalyani, Tiger, Lion, Cobra,
Haywards, Knock Out and Zingaro.
The largest brewery in India by market
share is the Bangalore based United
Breweries.
Other major breweries in India are
Carlsberg, SABMiller India and Anheuser-
Busch Inbev

63. Contd…Contd…
United Breweries has a market share of 55%
and SABMiller India has a share of 23%.
Carlsberg's Tuborg Booster Strong brand
(8% ABV) and Anheuser-Busch Inbev's
Budweiser Magnum (6.5% ABV) are sold only
in India.
Some imported beer brands
like, Corona, Singha, Tsingtao,Victoria
Bitter, St. ERHARD, Geist and Christoffel,
are available in India, they are costly due to
high import duties reaching up to 100%.

64. Some of the major beer brands in
India are:
United
Breweries
•Kingfisher
•London Pilsner
•Kalyani Black
Label
•Zingaro
•UB Export
•Bullet
SABMillerIndia
•Foster's
•Haywards 5000
•Indus Pride
•Miller High Life
•Knock Out
•Royal Challenge
•Peroni Nastro
Azzurro
Carlsberg Indi
a
•Carlsberg
•Palone 8
•Tuborg
Mohan Meakin
•Golden Eagle
•Gold
•Lion
•Asia 72
•Gymkhana
•Meakins
•I Q
•Solan No.1
•Black Knight
•Old Monk
(beer)

65. Sales and consumption
India is one of the world's largest beer
markets.
The beer market in India was estimated to be
more than 200 billion in 2012. It is expected₹
to be 430 billion by 2017.₹
The growing market is attributed to a growing
middle class.
 The per capita consumption of beer is 1.6
litres.
The increased consumption has raised the
price of barley in India.

66. Contd..Contd..
Indians prefer stronger alcoholic drinks,
like whiskey, over beer because it is
cheaper and has higher alcohol content.
Indians have been known to consume
mostly stronger brews.
 Karnataka is only state in India which has a
lower tax rate for beer compared to other
alcoholic beverages.
Maharashtra has the highest tax on alcohol
at 43%.

67. Thank You & Have CheersThank You & Have Cheers