Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains most commonly from malted barley, though wheat, maize (corn), and rice are also used. The process of beer production is known as brewing. Word brewing is derived from “Bieber” its means to drink. Brewing is a complex fermentation process. It differs from other industrial fermentation because flavor, aroma, clarity, color, foam production, foam stability and percentage of alcohol are the factors associated with finished product. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or used instead of hops.

1. BEER PRODUCTION AND PROCESS
by
LIKHITH K
BiSEP – 2021
Dept of Biotechnology
St Aloysius College
Mangaluru, Karnataka

2. CONTENT
Introduction
History
Raw material for beer production
Process of beer production(Brewing)
Procedure
Sugar metabolism
Nutrition value of beer
Types of barley beer
Health benefits of beer
Conclusion
 References

3. INTRODUCTION
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular
drink overall after water and tea. Beer is brewed from cereal grains most commonly from malted barley,
though wheat, maize (corn), and rice are also used. The process of beer production is known as brewing. Word
brewing is derived from “Bieber” its means to drink.
Brewing is a complex fermentation process. It differs from other industrial fermentation because flavor, aroma,
clarity, color, foam production, foam stability and percentage of alcohol are the factors associated with finished
product.
During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in
the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a
natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or
used instead of hops.

4. Beer is the most popular and most consumed alcoholic drink around the world, and it is also one of the oldest.
Beer drinking and brewing have been part of human activities since the dawn of civilization. The first beer was
basically made from grain, water and spontaneous fermentation due to wild yeast present in the air, just before
bread was invented. It has been reported that the Egyptians were the first to document the brewing process around
5000 B.C, it is also believed that the first brewers were part of primitive cultures of Mesopotamia.
The birth of modern beer was during the early Middle Ages, when German monks introduced hop as a bittering
and flavouring agent. Beer brewing used to be on a domestic scale, but with the arrival of the Industrial revolution,
its production moved to mass manufacture, allowing beer to be produced on a much larger scale.
Beer is produced commercially by the controlled fermentation of wort, a liquid-rich in sugars, nitrogenous
compounds, sulphur compounds and trace elements extracted from malted barley. Fermentation is the process by
which glucose is converted to ethanol and carbon dioxide and is expressed chemically as:
C6H12O6 + 2PO43- + 2ADP → 2C2H5OH + 2CO2 + 2ATP
Behind this simplified chemical reaction is a series of complex biochemical reactions. These reactions (known as
the ‘Glycolytic pathway’ or ‘Embden- Myerhof- Parnas pathway’) involve a number of enzymes and the reactions
take place anaerobically inside the cells of brewing yeast.

5. Breweries carry out this fermentation by a continuous process in which the beer moves through a series of stirred
vessels for a period of 40 to 120 hours. After the ethanol has formed the beer is transferred to maturation vessels
and the flavour is naturally refined.
Following this the product is developed into a variety of different brands. Brewing beer involves microbial
activity at every stage, from raw material production and malting to stability in the package. Most of these
activities are desirable, but others represent threats to the quality of the final product and must be controlled
actively through careful Management.

7. THE RAW MATERIAL FOR BEER PRODUCTION
1.Barley malt Body and soul of beer
2.Adjuvants Additive grains , fruits and spices
3.Hops Spice of beer
4.Tannin Help in precipitation of protein
5.Water Integrity and purity of beer
6.Yeast Life of beer

8. Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Poales
Family: Poaceae
Subfamily: Pooideae
Genus: Hordeum
Species: vulgare
Binomial name Hordeum vulgare (Barley)

9. Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Rosales
Family: Cannabaceae
Genus: Humulus
Species: lupulus
Binomial name Humulus lupulus (Hops)

10. Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Saccharomyces
Species: cerevisiae
Binomial name Saccharomyces cerevisiae (Yeast)

12. PROCESS OF BEER PRODUCTION: BREWING
Brewing is a huge-scale complex process that transforms water, grains and hop to produce what we call beer, and
this is achieved mostly with the help of yeast. Basically the large variety of beer is due to the different conditions
(temperature, kind of grain, etc.) established during the stages of production .
The body of the beer is provided by barley, more specifically barley malt and in general, a few hundreds of grams
are used enzymes are formed in the barley grain prior to mashing. Such germinated barley is known as barley
malt.
The starch-to-sugar conversion is stopped by heating. Depending on the conditions (time, temperature), pale or
amber-coloured or even dark malts are obtained, the colour being due to caramelization of sugars. It is important
to notice that the colour of beer is derived from the colour of the malt(s) used. Furthermore, it is obvious that
coloured malts exhibited a distinct taste, which often is characteristic of particular dark beers.
After filtration, the sugar solution in brewers’ jargon called ‘wort’ is transferred to the brewing kettle, where it is
boiled during at least one hour with the addition of hops (Humulus lupulus L.). The amount of hops needed is only
a fraction of the substantial quantities of malt used in the brewery. Besides the formation of insoluble complexes
with proteins and polypeptides (contributing to the stability of beer) hops sterilize the wort solution.
The most important asset of hops is the bitter taste conferred to, particularly blond beers. Furthermore, hops are
necessary for the stabilization of beer foam.

13. After cooling and removal of spent hops, the liquid known as ‘hopped wort’ is pumped to the fermentation vessels
and yeast is added under aeration for growth. During the anaerobic phase yeast cells convert sugars to ethanol and
carbon dioxide. Depending on the temperature during fermentation and the nature of yeast collection at the end of
the fermentation period, beers are distinguished as being produced by ‘bottom fermentation’ or ‘top fermentation’.
 Yeast strains, appropriate for bottom-fermented beers (Saccharomyces carlsbergensis), are active below 5˚ C and
they settle to the bottom of the fermenter after production of about 5% ethanol. Conversely, yeasts typical for the
production of top-fermented beers (Saccharomyces cerevisiae), operate at ambient temperature and resist higher
concentrations of ethanol up to 12%. When the activity stops, the yeast cells collect to the top as a dense foam.
A typical fermentation takes about one week thereby delivering a so-called ‘green beer’ or ‘young beer’ which is
not drinkable, as a number of offending (bad taste and smell) compounds are formed during fermentation.
Consequently, beers need a maturation or lagering period of several weeks at about 0˚C, during which the unwanted
components are slowly decomposed. Only after the content has decreased below critical values can beer be
packaged.
For prolonged conservation beers may be pasteurized. Special beers often require a slow (several months) second
fermentation, usually in oak kegs, to generate sour flavours. Below, a simplified diagram of beer production
illustrates the whole process and the explanation of each stage is given below:

14. 1. STAGE ONE: MALTING & MILLING
The barley has been modified to malt by the maltster and its milled immediately prior to use.
Each beer has its own formulation with regards to the blend of different malts.
2. STAGE TWO: MASHING & LAUTERING
The tank has a mixing paddle to ensure that the mix of water and malt is constantly agitated during mashing. The
malt is mixed with hot water to allow the starch to be converted into sugar by enzymes.
The temperature of the mixture is crucial, as the type of sugar converted is temperature dependent: some sugars
are fermentable, while others are non-fermentable, giving richness feel to the finished beer.
There are steam jackets on the outside of the tanks to heat the mash in stages. This mashing process takes about
two hours.
The sweet liquid, now called wort, can pass through the screens of the false bottom while the grain stays behind.
The wort is then pumped into the kettle. This process takes about 1.5 hours
Afterwards, the spent grain is collected for cattle feed.

15. 3. STAGE THREE: BOILING & WHIRLPOOL
Once all the wort is in the kettle, the liquid is boiled for 60-90 minutes. This ensures that the wort is sterile.
Boiling also evaporates some water, concentrating the wort and intensifying the colour somewhat.
Hops are added to the kettle at the start of boil for bitterness and at the end of boil for aroma and flavour
The wort is then recirculated through a whirlpool effect which ensures the residual hop product and proteins and
enzymes are coagulated, and settle out of the liquid as a sludge called trub. This trub is partially removed from the
bottom of the kettle which ensures the bitter wort is nice and clear when transferred through to the next stage.
4. STAGE FOUR: COOLING THROUGH HEAT EXCHANGER
Once boiling is complete, the wort is cooled to around 20 ˚C through a heat exchanger on its way to the
fermenter.
This process takes about 1 hour.
By heat exchanging, we recover the energy used to boil the wort, i.e. cold water becomes hot water, and returned
to the Hot Liquor Tank which is then used to brew more beer or for cleaning.

16. 5. STAGE FIVE: FERMENTATION & MATURATION
Once all the wort is in the tank, the yeast is added. The yeast will ferment the wort and turn it into beer.
Primary fermentation will take about 3 – 4 days to complete. Fermentation temperatures will vary depending on
beer styles, a lager is fermented below 16 ˚C, ales are fermented above 20˚C.
At the end of fermentation, the finished beer is chilled to 10˚ C and then 4˚ C and kept in the tank for maturation,
usually around three weeks.
Yeast is harvested from the cone section at the bottom of the fermenter, to be used to ferment another batch of
beer.
6. STAGE SIX: FILTERING INTO A BRIGHT BEER TANK
When the beer is required for packaging, either in kegs or bottles, the beer is earth filtered into a Bright beer tank
(BBT).
Filtering removes yeast, leaving the beer crystal clear. Some beers are not filtered at all and still contain yeast.
The CO2 (carbon dioxide) is adjusted in the BBT and it is then ready to be packaged.
Beer is kept freezing cold.

17. 7. STAGE SEVEN: PACKAGING
Beer is packaged into either kegs or bottled in 330ml glass bottles.
Each keg holds 30 litres or 50 pints or 50 litres, about 85 pints.
If bottled, the beer is counter pressure filled (double pre-evacuation) to reduce oxidation and capped on foam to
ensure it is free of any nasty microbes and will remain stable in the bottle.
8. STAGE EIGHT: DISTRIBUTION
Kegs are delivered to the bars and pubs and also used for festivals and promotions.
Bottles are delivered to off-licences, restaurants, pubs, sporting clubs etc.
Beer is consumed and enjoyed

19. PROCEDURE FOR A KNOWN BEER PRODUCTION
Maize beer production procedures: The main source maize beer is starch and its production includes the following
steps:
1. TREATMENT OF MAIZE GRAINS
The aim of this stage is to have safety grains. Therefore, detoxification of grain before malting may not be
practical unless further growth of the mold is also prevented. Physical, biological, chemical and biological
methods are used for inhibiting mold growth in grain.
2. GERMINATION OR MALTING
Grain is soaked in water which is absorbed by the grain. There are hydration of grain embryo and stimulation of
grain for start of germination. Activities of embryo are awakened, and enzymes will be distributed evenly
throughout the kernel.
The grain is placed in shallow vessels and water is removed. Aleurone layer is stimulated to produce enzymes
which act to degrade cell wall structures. Enzymes are stimulated from the aleurone layer and there is hydrolysis
of proteins, carbohydrates, hemi cellulose and lipids in maize grain. The temperature of the malt is raised from 15
to 85°C in a controlled manner (temperature, airflow, time).
Germination process is halted at desired malt quality, green brown malt is converted to stable, storable product,
colour and flavor are developed, enzymes are stabilized and preserved and unwanted flavours are removed.

20. 3. EXTRACTION WITH WATER OR MASHING
Milled grain is mixed with water at various temperatures, rest times and agitation. Temperatures are optimized
for the malt enzymes: 50°C for proteolysis, 62°C for gelatinization/liquefaction, 72°C for saccharification and
78°C for mashing-off and malt enzyme inactivation.
There are solubilization and dissolution of grain components, break down of grain cell wall structure, extraction
and hydrolysis of starch, sugars, proteins and non-starch polysaccharides and fermentable sugar profile is also
established. Wort (aqueous solution) is separated from the spent grains (78°C).
Grain bed is spared with hot water to extract as much extract as possible. Degree of clarity of wort is established
and extract level of wort is established. Wort is boiled at 100°C and hops are added during the boil. We have
evaporation of water, coagulation of proteins, isomerization of hop bitter components, inactivation of enzymes,
wort sterilization, evaporation of undesirable volatiles, formation of flavour compounds and colour development.
4. FIRST FILTRATION
Insoluble material is separated from the wort solution. Coagulated proteins and insoluble hops material are
removed.
5. FERMENTATION
Wort solution is then cooled to yeast pitching temperature (21-25°C). Temperature is reduced to allow for yeast
addition, yeast is added to sterile cooled wort (cold temperatures encourage precipitation of proteins and beer
clarification). Wort components of sugars and proteins are utilized by yeast to form alcohol, CO2 and flavor
components according to the following chemical reaction:

21. C6 H 12 O6 → 2C 2 H 5OH + 2CO2
At the end; alcohol level is established, flavor profile of beer is established, carbonation level is established and
yeast flocculates and can be easily separated (Cold maturation temperatures will influence beer clarity).
6. SECOND FILTRATION
After the completion of fermentation, the beer is filtered in order to remove the yeast and all the other solid
derivatives. After filtration, the clear product is driven to bottling

22. SUGAR METABOLISM - THE GLYCOLYTIC PATHWAY
There are five sugars which may be present in wort which are readily utilised by standard brewer’s yeast in
fermentation; glucose, fructose, sucrose, maltose and maltotriose. These sugars are the main source of carbon
compounds for all the structural materials of yeast cells. The sugars are always taken up by the yeast in the same
sequence; first glucose, fructose and sucrose then maltose and lastly maltotriose.
Sucrose is hydrolysed by the invertase enzyme in the yeast’s cell wall and splits into one glucose molecule and
one fructose molecule both of which may be assimilated into the glycolytic pathway. The enzymes responsible for
the transport of maltose and maltotriose through the yeast cell membrane (permeases) are ‘blocked’ by the
presence of the simpler monosaccharides and so their uptake is delayed.
Once within the yeast cell, both maltose and maltotriose are converted to glucose by the enzyme ‘maltase’. Below
is a simplified schematic summary of the main metabolic pathways linked to beer flavor modulation by
Saccharomyces:

23. Overview of Saccharomyces metabolic
activities influencing beer quality. This
simplified schematic summarizes the main
metabolic pathways linked to beer flavor
modulation by Saccharomyces. βG, β-
glycosidase; DMS, dimethyl sulfide; DMSO,
dimethyl sulfoxide.

24. Microbiota of malting and brewing.
The diagram shows an overview of
bacterial and fungal species
previously reported at all major
stages of beer production.

26. Nutritional value of beer

27. ◦ Standard beer Light beer
Calories 153 103
Protein 1.6 grams 0.9 grams
Fat 0 grams 0 grams
Carbs 13 grams 6 grams
Niacin 9% of the Daily Value (DV) 9% of the DV
Riboflavin 7% of the DV 7% of the DV
Choline 7% of the DV 6% of the DV
Folate 5% of the DV 5% of the DV
Magnesium 5% of the DV 4% of the DV
Phosphorus 4% of the DV 3% of the DV
Selenium 4% of the DV 3% of the DV
Vitamin B12 3% of the DV 3% of the DV
Pantothenic acid3% of the DV 2% of the DV
Alcohol 13.9 grams 11 grams

28. TYPES OF BARLEY BEER
Bottom fermented beer
•Also known as lager (leger mean to store), during this process clarification and maturation take place.
•Origin Europe/USA.
•The yeast used is Saccharomyces uvarum
•Types of bottom fermented beer
Pilsner; This term refers to a particular kind of light - colored, crisp lager
1. Pilsners are noticeably hoppy and pale gold in color
2.Medium hop
3.Alcoholic contents are 3-8%
4.Leger period 2-3 months (due to development reduced to 2-3 weeks)
5.Soft water (calcium, magnesium ions)

29. •Amber & red lager:
•When brewers use malted barley that’s been toasted until itstarts to brown, they get a lager that’s deeper in color.
•Amber lager features prevalent malt flavors with varying levels of hoppiness. This beer is also characterized by a
darker color, caramel aroma, and smooth taste.
Top fermented beer
•Ale
1.Pale in color
2.High hop
3.Alcoholic contents 4-5%
•Porter
1.Dark pink color
2.Have strong foaming

30. Less hop than ale
Sweater in tasteAlcoholic contents 5%
Porters are all dark in color, and they feature flavors reminiscent of
chocolate, coffee, and caramel.
They tend to be more chocolatey than brown ales, and less coffee-
like than stouts.
•Stout
1.Highly hoped
2.Bitter in taste
3.Alcoholic contents 5-6.5%
4.Stouts are dark beers that are similar to porters, but with stronger
roasted flavors. This style also features mid to high alcohol levels.

33. HEALTH BENEFITS OF BEER
Beer has many health benefits if it is consumed in moderate amounts. Some of these interesting health benefits
would include the following:
1. Anti-cancer properties Hops used in beer, through its flavonoid compound called Xanthohumol plays a major
role in the chemoprevention of cancer, including prostate cancer.
2. Reduced risk of cardiovascular diseases Beer contains vitamin B6 which protects against heart diseases by
preventing the build-up of a compound called homocysteine. Moderate beer consumption increases bone density,
thereby preventing the risk of fractures and osteoporosis.
3. Diabetes Moderate beer consumption would have a lower prevalence of type 2diabetes.
4. Prevention of anemia Beer is a good source of vitamin B12 and folic acid which prevent anemia. Vitamin B12 is
also essential for maintaining normal growth, good memory and concentration.
5. Hypertension According to Biomedicine, regular beer drinkers would have lower blood pressure, compared to
people that consume similar amounts of wine or other spirits.
6. Anti-aging properties Beer increases the potency and impact of vitamin E, which is a major antioxidant in the
body. It is an important part of the maintenance of healthy skin, while also slowing down the aging process.

34. 7. Gallstones Regular consumption of moderate amounts of beer would affect the cholesterol levels and decreases
bile concentration, leading to a reduced risk of developing gallstones.
8. Prevention of dementia and coronary disease Beer consumption also boosts the level of “good cholesterol” by
10-20%, thus reducing the risk of dementia and cardiovascular diseases.
9. Aids digestive system Beer possesses a number of digestive properties, which include the stimulation of gastrin,
gastric acid, cholecystokinin and pancreatic enzymes.
10. Kidney stones and osteoporosis Potassium, sodium and magnesium present in beer is important in reducing risk
of kidney stones. The silicon also present in beer is readily absorbed by the body, further explaining the protective
effect of beer against osteoporosis.
11. Stress buster Beer reduce stress and facilitates sleep like other alcohols.
12. Diuretic Beer acts as a diuretic and significantly increase urination. This facilitates the increased removal of
toxins and waste materials from the body.

36. CONCLUSION
Beer is an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, as well as maize
and flavored with hops and the like for a slightly bitter taste. Barley beer is said to have many health benefits if it is
consumed in moderate amounts. Some of these interesting health benefits include anti-cancer properties, reduced risk
of cardiovascular diseases, increased bone density, diabetes, prevention of anemia, hypertension, anti-aging properties,
gallstones, prevention of dementia and coronary disease, aids digestive system, kidney stones and osteoporosis, stress
buster and diuretic .
There are several types of strains of microorganisms used for the production of beer, such as lactic bacteria and yeast,
but the yeast strain Saccharomyces cerevisiae is used as it be found easily and cheaply. The manufacturing processes of
beer essentially involves treatment of grains, malting or germination, mashing or extraction with water, filtration and
fermentation. Germination process is halted at desired malt quality, green brown malt is converted to stable, storable
product, colour and flavor are also developed, enzymes are stabilized and preserved, and unwanted flavours are
removed.
The objectives of mashing are solubilization and dissolution of grain components, breakdown of grain cell wall
structure extraction and hydrolysis of starch, sugars, proteins and non-starch polysaccharides and fermentable sugar
profile is established. During the fermentation, alcohol level is established, flavor profile of beer is established and
carbonation level is established. At the end of fermentation, yeast flocculates and can be easily separated. Cold
maturation temperatures will influence beer clarity. Using a systematic procedure to solve material balance problems,
mass balances in all six steps in this production process were solved.

37. REFERENCE
[1] Bokulich, N. A., Bamforth, C. W., and Mills, D. A., 2012. A review of molecular methods for microbial
community profiling of beer and wine. Journal of American Society Brewing Chemists, 70:150 –162.
[2] Bokulichn, N. A., and Bamforth, C. W., 2013. The Microbiology of Malting and Brewing. Microbiology and
Molecular Biology Reviews, 2 (77):157–172.
[3] Campbell, S. L., 2017. The continuous brewing of beer. VI-Food-A-Beer:1-8
[4] Chlup, P. H., Bernard, D., and Stewart, G. G., 2008. Disc stack centrifuge operating parameters and their
impact on yeast physiology. Journal of Institute of Brewing, 114:45– 61.
[5] Daenen, L., Saison, D., Sterckx, F., Delvaux, F. R., Verachtert, H., and Derdelinckx, G., 2008. Screening and
evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. Journal of
Applied Microbiology, 104:478 – 488.
https://www.onlinebiologynotes.com/brewing-beer-production-process/
https://thebiologynotes.com/beer-production/
https://www.britannica.com/topic/beer
https://www.webstaurantstore.com/article/27/different-types-of-beers.
Google images

38. THANK YOU