Beer Chapter for Food & Beverage

1. Subject- Food & Beverage Service
Topic- BEER
3rd Year
IIHM Delhi
22nd June 2020
Faculty –Manish Saxena
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2.  The earliest archaeological evidence of
fermentation consists of 13,000-year-old residues
of a beer with the consistency of gruel in Israel.
 It’s being not proven, however beer existed since
10,000 BC, when cereal was first
farmed documented in ancient literature.
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During the building of the Great
Pyramids in, Egypt, each worker got a
daily ration of 4-5 litres of beer, which
served as both nutrition and
refreshment.

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 Approximately 5000 years ago, workers in the city
of Uruk (modern day Iraq) were paid by their
employers in beer.
 The earliest clear chemical evidence of beer
produced from barley dates to about 3500 BC, from
the site in western of Iran.

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8.  FACTS- Beer is the
• World's most widely consumed alcoholic beverage
• The third-most popular drink, after water and tea.
• It was also being said that beer was used as
medicine in early civilization.
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9. Beer
Definition: Beer can be defined as
an alcoholic beverages made by
brewing and fermenting malted
barley and some times other
cereals with hops added to flavour
and stabilize it.
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Cousins, J. and Lillicrap, D. (2014)

10. Ingredients used for manufacturing
Beer are :
1. Barley
2. Hops
3. Yeast
4. Water
5. Adjuncts
6. Additives
7. Priming
8. Finings
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The Law, has been adopted in Bavaria (German )
in1516, and it limits the ingredients used to
brew beer to
Water
barley (or malt) and
Hops
Later Yeast is added.
German Beer Purity Law, or the
Reinheitsgebot

12. 1. Barley ( Hordeum Vulgare):
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• Barley is an universally
accepted grain for
making Beer World wide.
• Corn, wheat, rice are
also used to make beer.
•The selection of grain for making beer however
depends on the brew master.

13.  Any cereals and grains can be used to make
beer.
 However malted barley is the best cereal to
make beer. Also most of the people choose
barley since it has more starch content within it.
 Also most of the famous beers are made by
barley.
 Any how some beers are made up of rice, wheat,
corn, rye, maize and oats. Most of the American
beers are made by corn.
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14.  Biologically these are the
plant of the cannabis family.
 The female flower or cone of
this plant contains oils and
resins ( lupulin, a yellowish,
waxy substance.
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• In beer terminology the flavour
is called hoppy flavour.

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1. Bittering Hops
2. Aromatic Hops

16.  Particular type of flavour and characteristic
bitterness to the beer.
 Gives aroma (grass, pine, citrus, floral and
herbal)
 Taste & structural components (dryness,
spiciness and bitterness)
 Aids in head retention.
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Laloganes, J and Schmid, A (2018)

17.  It helps in the process of clarification and
preservation.
 Aiding longevity.
 It act as antiseptic and prevents the beer from
bacterial infection.
 Spent hops are very good fertilizers.
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18. 3. YEAST
It is a microscopic fungus that multiplies rapidly in
suitable condition and is extensively used for
fermentation.
Brewers yeast are of three types:
1. Top Fermentation Yeast - Saccharomyces Cerevisae
(Ales, 13-24 C)
2. Bottom Fermentation Yeast - Saccharomyces
Carlsbergenesis or Saccharomyces Uvarum ( Lager, 7-
12 C)
3. Spontaneous Fermentation Yeast - Brettanomyces
The top yeast produce Ale Beer, Bottom yeast produce
Lager Beer, Spontaneous yeast produce Lambic beer.
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ALE
1. Top fermentation
2. Fermented at higher
temperature 13-24 C
3. Short fermentation
4. Short maturation
5. Higher in esters (Aroma)
6. Generally higher alcohol
7. Robust, fuller bodied
8. Enjoyed a warmer temp
9. Covert less sugar in alcohol
10. More hop-flavor
LAGER
1. Bottom fermentation
2. Fermented at lower
temperature 7-12 C
3. Long fermentation
4. Long maturation
5. Less hop-flavor
6. Generally lower alcohol
7. Light & crisper
8. Served fairly cool
9. Covert more sugar in
alcohol
10. Less hop-flavor

20. 4. Water
•Brewing water (85-95%) is one of the most important
component in the manufacturing process of beer gives
aroma, flavour and structural components.
•The specific mineral composition of a brewing water is a
trade secret of the brewer however we know that
presence of mineral gypsum improves the quality of beer
improve wort clarity, and remove phosphates and
proteins in the wort .
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21. 5. Adjuncts
These are the "Other Cereals" as per the definition of beer.
It can be corn, rye, maize, etc. and these are added mainly
to reduce the cost of beer manufacturing
Other cereals are made into grist and are mixed with the
barley grist while milling provides diversity and
uniqueness to the beer. Also makes it less expensive.
Budweiser is a filtered beer with up to 30% rice to light
their product.
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Great quantity of adjuncts like corn and rice added for
light color, body and flavor.

22. 6. Additives
Any ingredients which are not necessary will be added in
beer production are called additives.
For an example, all the fining agents like caramel sugar,
isinglass are not necessary in beer production, if at all
they will be used to make beer. That is called additives.
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23. Additives
These are chemical components added into the beer
to get a desired effect.
• Gum Arabica- Primarily
as a foam stabilizer/head
retention agent, but also
in fining agents to assist
with beer clarification.
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24. Sodium Benzoid : It act as a Preservative.
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25. The solution of sugar and hops is added in
some beers before bottling or at the time
of racking.
The function of priming is to develop the
condition (carbonation) & color of the beer
to the std desired in the cask or in bottles.
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26.  Fining is used to clarify beers.
 Isinglass, egg white, pectin or synthetic fining
agents may be used.
 It is used for unfiltered draught beer before its
leaves brewery.`
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28. The Beer Manufacturing Process
The following are the steps involved in the manufacturing process of
beer :
1) Malting
2) Milling
3) Mashing/ Lautering
4) Brewing & hop back
5) Whirlpool & Fermenting
6) Maturing/ Lagering
7) Filtration or Clarification
8) Pasteurizing ( Tunnel or Flash)
9) Carbonation & Bottling
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29. • Complex starch in grain transfer into simple
fermentable sugar due to the enzyme called
Diastase.
• Additional characteristic – Malty aroma,
colour, Flavor compounds and density or
body for overall beer.
1) Malting
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30. 1. Steeping ( Moisture content 45%)
2. Germination
3. Kilning ( Moisture content 4.5%)
Malting
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31. • Barley is screened, soaked in water and is left in
a dark room for germination.
• After germination seedling comes out; during this
process the starch present in the barley is
converted to simple sugar.
• This germinated barley sprout is called "Green
Malt".
Malting
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Create a enzyme called Diastase

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38.  Malt is mashed into granular
powder which contain sugar.
If adjuncts is required is also
being added in grist in grinded
form.
This powder is now called
Grist.
2) Milling:
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39. 3) Mashing
 In Mash Tun, Grist and hot water is added.
Temp is raised to 65 C.
During boiling sugar from the grist get extracted in the
boiling solution.
This decoction is transfer to lautering tun where temp
is raised to 77 C and sugar is extracted.
This brown sugar liquid is filter from spent grain is
called "WORT". (Lautering)
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40. 4) Brewing
 The Wort is mixed with Hops and is brewed in a
brewing kettle/ Copper.
 The Hopped Wort is filtered out of the brewing kettle
and is transfer to large tank called hop back (Dry
hopping if needed).
 The hops contribute volatile aroma compounds that
would normally evaporate in the boil.
 Now clarified wort is pumped though paraflow (heat
exchanger. Temp is lower down to 15 C.
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41. 5) Whirlpool & Fermentation:
• Whirlpooling is a
common method used in
commercial breweries to
separate hop pellets and
trub from wort after
the wort boil.
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42. 5) Fermentation:
• Depending on the type of yeast; duration of fermentation
period might vary from 4 to 5 days to 15 days.
• After complete fermentation we get beer but this beer is a
cloudy beer. A lot of CO2 gas is released during
fermentation is stored for carbonation stage later.
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43. 6) Maturing or Lagering
Unaged beer ( Green beer) is stored in aging tanks, barrel
or bottles left for few months to year to evolve flavours.
During maturation residual yeast and insoluble malt protein
settled at bottom make its clearer. This process is known as
Lagering ( German word LAGERN MEANS STORE).
Beer matures and develops smooth, desirable aromas/
flavours.
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44. Maturing or
Lagering
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45. • Cellular Membranes are used to clarify beer.
•Since after complete fermentation we get a cloudy beer, it
has to be clarified to make it clear.
• Certain clarifying agents like Ising glass, Pectin, Irish
Moss (“seaweed), Egg White etc are added to make it
crystal clear.
6) Filteration/ Fining
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47. 8) Pasteurization
To increase the self life of beer manufacturers
pasteurize it. Beer is slowly heated to a temperature of
120°C and then cooled down ; all within 20 -30 min.
thereby pasteurizing the beer.
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48.  Beer than dozes with
carbon dioxide (CO2)
prior to bottling and
labelled.
 Beer can be
packaged in variety of
ways- barrels, bottle
or can
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65. BEER BRAND NAMES
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76. There are two categories
1. Non Alcoholic beers (NABs)- Must contain not
more than 0.5% alcohol by volume.
2. Low alcoholic beers (LABs)- Must contain not more
than 1.2% alcohol by volume.
• Beer first made in traditional way and than alcohol is removed. Two
main ways are vacuum distillation and reverse osmosis
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77.  https://www.youtube.com/watch?v=okNJIOzuOIA
 https://www.youtube.com/watch?v=ePzRpzohx1Y&t=156s
 https://en.wikipedia.org/wiki/Beer#History( Accessed on 27h April 2020, 1800
hrs)
 https://trove.nla.gov.au/work/8604601( Accessed on 2020, 1100 hrs)
 Cousins, J. and Lillicrap, D. (2014) Food and beverage service. 9th edn.
London: Abingdon, Oxon
 Laloganes, J and Schmid, A (2018) The Beverage Manager’s Guide. 4th edn.
Pearson, Noida
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