1. An alcoholic beverage made from
grain, esp. malted barley, fermented
by yeast and flavored with hops;
esp., such a beverage produced
by slow fermentation at
a relatively low temperature

3. Grains
Mainly grains are used
merely for their malt,
the malted sugar that
will be fermented into
alcohol.

4. Malting
We already discussed some of the basics
about malt. Barley is the most common
grain used for beer. Its high starch
content is easily converted to
fermentable sugar and its shells serve as
filters. We also touched on the malting
process. Review the previous
section, Identify normal flavors of beer
and their source and read the section
titled, “Malt and grain flavors.”

5. Steps of making malt:
Steeping
Germination
Drying
Steeping – During the steeping process, the
grains are soaked in water for almost 48
hours. Moisture content of the grain increases
from about 12-44 percent. The grains, sensing
the moisture, begin to sprout.

6. Germination – Germination is the 4- to 5-day
process during which the chit continues to grow,
the grains are monitored under controlled humidity
and stirred to keep the rootlets from growing
together.
Drying – Lastly, the grains are dried, to kill the
germination process

7. Mashing
Grind in a roller mill crushed malt is called grist
GRIST + WATER = MASH

8. Scarification
Scarification is a process of converting
starch into sugar
The enzyme which work in this process is
amylase which converts starch into sugar
and one more enzyme that give clarity is
protease
The product come is called wort

9. Brewing
In this process we add hops
Hops
Hops Is a herb or we can say that hops
are a flower that adds bitter flavors to
offset the sweetness from malt. They also
add aromas and act as a preservative

10. Fermentation
Fermentation is the next process where yeast
convert sugar into alcohol and
Release (co2 )carbon dioxide
There are two types of fermentation
1.Top fermentation
2. Bottom fermentation

11. Pasteurization
In this process we heat beer to kill bacteria in
liquid and stop fermentation. Pasteurization is
necessary for bottled and canned beer to
preserve it for longer time .it is heated at 140
to 150 f

12. Carbonation
Carbonation is simple process of
adding (co2) to beer to make it fizzy.

13. Packaging
Beer is packaged in various container from
bottles , cans , and stainless steel kegs.
Bottles and cans comes in quantities of
33CL ,35.5 CL ,37.5 CL, 44 CL ,50 CL, and 1.5 L
draft beer come In full kegs of 30 gallons and
half kegs