FERMENTATION OF GRAINS BY YEAST TO PRODUCE BEER.

1. PRESENTED BY:-
NEELANJANA MISRA
MANASI ROY
RAJLEENA PRAMANICK
Fermentative
Production of Beer by
Yeast

2. Contents:-
 Introduction
 History
 Types of Beer
 Ingredients
 And their role in brewing
 Brewing Process
 World Beer Production
 Consumption
 Comparison with Indian Beer Consumption and production
 By-Products
 Conclusion
 References

3. WHAT IS BEER?
 Alcoholic beverage produced by fermentation of sugar-
rich extracts derived from cereal grains or other starchy
materials.

4.  Beer is the world's most widely consumed and
likely the oldest alcoholic beverage.
 It is the third most popular drink overall, after
water and tea.
 The production of beer is called brewing,
 which involves the fermentation of starches, mainly
derived from cereal grains—most commonly malted
barley, although wheat, maize (corn), and rice are
widely used.
 Most beer is flavoured with hops

5. History of Brewing
• Man has been making beer since the dawn of civilization.
• Sumarian beer recipe
– 3000 BC
• Resembled liquid bread:
– Barley and Emmer
– Spices / fruits
– No Hops
• Safe, nutritious, and exhilarating beverage.
Sumaria (4000 BC) Sikaru
Egypt (3000 BC) Zythum
India (2000 BC) Sura
China (2000 BC) Kiu

6. The Role of Yeast in Brewing
(History)
Year Name of Scientist Discoveries
1680 Antonie van Leeuwenhoek •Observed yeast in beer.
1837 Cagniard Latour •Microbe is responsible for alcoholic
fermentation.
1839 Justus von Liebig and
Friedrich Wohler
•Alcohol is produced by a chemical
process in which dead and decaying
yeast participated.
1866 Louis Pasteur •Yeast was responsible for alcoholic
fermentation.
1883 Emil Christian Hansen •Developed pure culture technique
•Isolated pure cultures of brewing
yeasts

7. Literature
Year Name of Scientist Published In Research Work
1996 J. Hansen,
M.C.Kielland-Brandt Nature
Biotechnology
Inactivation of MET 10 in
Brewer’s yeast specifically
increases SO2 formation during
beer production
2000 MFM Van Iersel,
E.Brouwer,
F.M.Rambouts
Enzyme and
Microbial
Growth
Influence of yeast immobilization
on fermentation and aldehyde
reduction during production of
Ale-free beer
2005 R.Perpete, G.Santos,
E.Bodart, S.Collin
Journal of
American Society
Uptake of amino acids during
beer production: the concept of
critical time value

8. Year Name of Scientists Published In Research Work
2011 H.Cui, M.Fu, S.Yu,
MK.Wang
Journal of
Hazardous
Material
Reduction and removal of
G(IV) from aqueous solutions
using modified by-products of
beer production
2012 T.Branmjik, DP. Silva,
M. Baszcynski
Journal of Food A review of low alcohol &
alcohol free beer production
2016 A.Szollosi, QN. Duc,
AG. Kovaks, AL.
Fogarasi
Food &
Bioproducts
Production of non alcoholic
beer in microbial fuel cell

9. Types of beer

10. Two Main Types of Beer
Lager Ale
• Lager means “to store”
• Bottom fermenting yeasts
• Ferment at lower
temperatures (50°F)
• Lagered close to freezing for
several weeks
• Characterized by a crisp-
tasting, lighter body and less-
fruity aroma – rounded,
smooth beer
• Over last 150 years or so
lagers have become the
predominate beers
• Ale is synonymous for beer
• Top fermenting yeasts
• Ferment at higher
temperatures (64°F – 72
°F)
• Ferments less fully and
less discriminately
• Characterized by more-
fruity flavors & aromas with
a malty, full bodied flavor
• Prior to the 1800’s ales
were almost universal

11.  It is the term coined by
the Campaign for Real
Ale (CAMRA) in 1973
for:-
 "beer brewed from
traditional ingredients,
matured by secondary
fermentation in the
container from which it is
dispensed, and served
without the use of
extraneous carbon
dioxide“.

12.  Pale ale is a beer
which uses a top-
fermenting yeast
and
predominantly
pale malt.
 It is one of the
world's major beer
styles.

13.  Stout and porter are dark
beers made using:-
 roasted malts or roast
barley
 typically brewed with slow
fermenting yeast.
 The name Porter was first
used in 1721 :-
 to describe a dark brown
beer popular with the street
and river porters of London.
 This same beer later also
became known as stout.

14.  Mild Ale has a
predominately malty palate
 It is usually dark colored with
an ABV (Alcohol-by-volume)
of 3-3.6%
 Although there are lighter
hued milds, they can also
reach upto 6% ABV (Strong
Ale)

15.  Wheat beer is brewed
with a large proportion
of wheat.
 Wheat beers are usually
top-fermented (in
Germany they have to
be by law).

16.  Lambic, a beer of Belgium, is
naturally fermented using wild
yeasts, rather than cultivated.
 Many of these are not strains
of brewer's yeast
(Saccharomyces cerevisiae)
and may have significant
differences in aroma and
sourness.
 Yeast varieties such as:-
 Brettanomyces bruxellensis
 Brettanomyces lambicus are
common in lambics.

17.  Lager is cool fermented beer.
 Pale lagers are the most commonly consumed.
 The name "lager" comes from the German "lagern" for "to
store”.
 Lager yeast is a cool bottom-fermenting yeast (Saccharomyces
pastorianus) and typically undergoes primary fermentation at
7–12 °C (fermentation phase) and then is given a long
secondary fermentation at 0–4 °C (32–39 °F) (the lagering
phase).

18. • It is a "cleaner"-tasting beer.
• Modern methods of
producing lager were
pioneered by Gabriel
Sedlmayr, the Younger
– who perfected dark brown
lagers at the Spaten Brewery in
Bavariain 1840–1841.
• With improved modern yeast
strains, most lager breweries
use only short periods of cold
storage, typically 1–3 weeks.

19. WATER
MALT
ADJUNCTSHOPS
YEAST WHAT
IS IN A
BEER?

20. The basic ingredients of beer are :-
 Water
 A starch source, such as malted barley:-
 able to be saccharified (converted to sugars)
 then fermented (converted into ethanol and carbon dioxide)
 A brewer's yeast, to produce the fermentation;
 A flavouring such as hops.
 A mixture of starch sources may be used (with a secondary
starch source) such as maize (corn), rice or sugar, often being
termed an adjunct.
 Less widely used starch sources include millet, sorghum and
cassava root in Africa, and potato in Brazil, and agave in Mexico,
among others.
 The amount of each starch source in a beer recipe is collectively
called the grain bill.

21. Body
&Soul
NATURAL
ENZYMES
COLOR
FOAMY
HEAD
MALTY
SWEET
FLAVOR
Two row &
six row
barley malt
are used
BARLEY

22.  The starch source in a beer provides the fermentable
material
 key determinant of the strength and flavour of the beer.
 The most common starch source used in beer is malted
grain.
 Malting grain produces enzymes that convert starches in
the grain into fermentable sugars.
 Different roasting times and temperatures are used to
produce different colours of malt from the same grain.

23. Carbon
dioxide
One cell
micro-
organism
ALE:
Top
fermenting Thousands of
brewers yeast
that create a
variety beer
styles
LAGER:
Bottom
fermenting
Alcohol
YEAST

24. Types of Brewing Yeasts
• Two types of brewing yeasts, originally
classified on flocculation behavior are:-
TOP
FERMENTING
BOTTOM
FERMENTING
Ale Yeast Lager Yeast
Weiss Yeast

25. The dominant
types of yeast
used to make
beer are:-
Top-fermenting
Saccharomyces
cerevisiae
Brettanomyces
ferments
Lambics
Bottom-
fermenting
Saccharomyces
pastorianus.
Torulaspora
delbrueckii
ferments Bavarian
weissbier.
TYPES
OF
YEAST
USED

26. Weiss Ale
La
b
Lager

27. Ale
• Ale is synonymous for beer
• Top fermenting yeasts
Yeast
• Ferment at higher temperatures (64°F – 72 °F)
• Ferments less fully and less discriminately
• Characterized by more-fruity flavors & aromas
with a malty, full bodied flavor
• Prior to the 1800’s ales were almost universal

28. Weiss
• Bavarian origins - closely related.
Yeast
• Produces beer that has spicy, clove, vanilla, and nutmeg flavor notes
- POF.
• PAD1 gene phenylacrylic acid decarboxylase
• Decarboxylation of ferulic acid forms 4-vinyl-guaiacol, which gives
the characteristic clove flavor.
• Warm fermentation temperatures: 65 to 72 °F.

29. Lager
• Bavarian origin.
• 1400s in Munich - cool fermentations (selective pressure)
• Taken to Pilsen and Copenhagen in 1840s
• Pale malt, soft water, aromatic hops
Yeast
• Became very popular - displaced ale yeast
• Popularity fueled by advances of Industrial Revolution
• Steam power, refrigeration, railroads, pasteurization and
filtration technology
• Strains are closely related - common origins
• Cool fermentation temperatures: 42 to 52 °F
• Beers are more delicate, clean, drinkable, and less aromatic.

30. HOPS
MICROBIAL
STABILIZATION
hops have
antiseptic
qualities
HOP AROMA
fruity flowery
characteristics
BITTERNESS
balances
malt
sweetness
FOAM
STABILIZATION
enhances
head
properties

31. Hops: “Spice of Beer”
• There are two primary hop
styles:
• Hops are grown around the
world between the 35th and
55th degrees of latitude and
harvested in fall.
Aroma Hops Bitter Hops
Saaz Brewer’s Gold
Fuggle Unique
Hallertua

32. Substitutes For Hops:
• Before the thirteenth century, until the
sixteenth century, beer was flavoured with
other plants;
– for instance, grains of paradise or ale hoof.
• Combinations of various aromatic herbs,
berries, and even ingredients
– like wormwood would be combined into a mixture
known as gruit and used as hops are now used.

33. Substitutes For Hops:
• Generally, a beer created
without the use of hops is called
a 'gruit' or 'grut'. 'Gruit' (or 'grut')
can also be the term used for the
mixture of spices working as a
bittering agent in the beer.
• And really, anything else a gruit
producer thought would taste
good in their brew.
• Gruit fell out of common usage
in the last century or two
• Some herbs commonly used in
gruit:
– sweet gale
– mugwort
– yarrow
– ivyG
– horehound
– heather
– juniper
– ginger
– aniseed
– carraway

34. Makes up
92% of the
beer
Impurities,
aromas &
flavor
differences
can be
mitigated
Soft water:
adds
smoothness
Hard
water:
helps add
crispness
Water
styles can
effect
flavor
WATER

35. Cereal Adjuncts
Types of
adjuncts
commonly
used:
• Corn grits
• Rice
• Corn syrups (high
maltose and
dextrose)
Purpose:
• Additional source of
fermentable sugars
• Lighter body

36. • Some brewers have produced gluten-
free beer, made with sorghum with no
barley malt, for those who cannot
consume gluten-containing grains like
wheat, barley, and rye.

37. Clarifying
Agents
Makes Beer
appear
bright and
clean
Precipitates
Out
Ex: Isinglass
(from
swimbladders
of fish)
Not
Cloudy
CLARIFYING
AGENTS

38. EXAMPLES OF CLARIFYING AGENTS:
o Examples of clarifying agents include:-
o Isinglass, obtained from swimbladders of fish;
o Irish moss, a seaweed;
o Kappa carrageenan, from the seaweed Kappaphycus cottonii;
o Polyclar (artificial); and Gelatin
 If a beer is marked "suitable for Vegans", it was clarified either with
seaweed or with artificial agents.

39. Brewing Process
MALTING
MILLING
MASHING
LAUTERING
BOILING
FERMENTING
CONDITIONING
FILTERING
PACKAGING
Water
Barley
Yeast
Hops
Flavours, Spices
Bottles Cans
(2-4 Weeks)(3-4 Days)
(1-2 Hours)(45-37°C)
(45-90 Mins.)

40. (Malting)
Additional
Water
Sprinkled
1-2 hrs
45-63-73°C
45-90 mins
Settling
Tank
20-26°C
Yeast
Added
(Conditioning)
2-4
weeks or
longer
Hops
Added
Grain
Cereal
Adjuncts
Yeast extract as
Bi-product
Fermen
-tation
Tank
3-4Days

41. Malting
• Barley grain is made ready for brewing.
• Broken down into 3 steps:-
– Steeping: grain is added to water and allowed to
soak for 40 hours.
– Germination: grain spread out on the floor for 5
hours (in Germination Room)
– Kilning: malt goes through a very high
temperature drying in a kiln.

42. Milling
• Kernels break apart and
cotyledon is exposed.
• Makes it easier to
extract the sugar during
mashing.
Fig., Attrition rolls for
milling.

43. Mashing
• Converts starches into sugars that can be
fermented (Saccharification)
• Result: sugar-rich liquid (Wort).
Fig: Mashing of Barley
in Mash tuns.

44. Lautering
• Wort is strained
through the bottom of
the mash tun.
• Mash temparature may
be raised to 75-78°C
– Mash out to deactivate
enzymes
• Sparging: additional water
sprinkled on the grains to
extract additionalsugars.
Fig: Sparging

45. Boiling
• Done in a large tank ( Copper/
Kettle)
• Boiled with Hops, herbs or
sugars.
• Important decision about the
flavor, aroma, color of the
beer are made in this step.
• Serves to terminate enzymatic
processes, precipitate protein,
isomerizes hop resins and
concentrate and sterilize the
wort.
• Whilrpooling: solid particles in
the wort are separated out
and clarified.
Fig:Hops
added
during
boiling.

46. Fermentation
• Cooling via. A heat exchanger(commonly plate style) to a
temperature where yeast can be added
• Cooling is important as yeast will die above 60°C
• Yeast added or “pitched” to the Fermentation tank.
• Process takes upto
7-10 days(approx.),
depending upon the
beer type.
Warm
Fermentation
Cold
Fermentation
Spontaneous
Fermentation
Fig: Fermenting Tanks

47. PHASES TIME
•LAG PHASE •3-15 HOURS AFTER
PITCHING
•EXPONENTIAL
GROWTH PHASE
•1-4 DAYS
•STATIONARY PHASE •3-10 DAYS
FERMENTATION
TIMELINE:

48. Yeast Metabolism During Fermentation
Sugars Oxygen
Amino Acids
Glucose
Pyruvate
TCA
Cycle
Energy
CO2
Ethanol
Acetaldehyde
Organic Acids
Amino Acids
Unsaturated Fatty Acids
Sterols
Esters
Higher
Alcohols
VDK
Sulfur
Volatiles
Membranes

49. Conditioning
• Aging of beer.
• Flavors become smoother.
• Unwanted flavors dissipate.
• It takes 2-4 weeks.
Fig., Conditioning Tanks

50. Filtering and Packaging
Filtered by:-
– Sheet pad filters.
– Kieselghur filters.
Packaged in:-
Bottles
Cans
Kegs.
Unfiltered Filtered

51. World beer production
• The top ten beer producing
countries by total volume are:
• China (44,252,936 m³)
• USA (22,898,177 m³)
• Brazil (12,769,662 m³)
• Russia (10,240,000 m³)
• Germany (9,568,300 m³)
• Mexico (7,988,900 m³)
• Japan (5,850,450 m³)
• United Kingdom (4,499,700 m³)
• Poland (3,600,000 m³)
• Spain (3,337,500 m³)
Fig., Statistics of
World Beer
Production (2011)

53. • CONSUMPTION OF
BEER IN INDIA
• INDIAN BEER MARKET

54. COMPARISON OF BEER CONSUMPTION
BETWEEN DIFFERENT COUNTRIES

55. Why Beer?
(Upon a survey done in a company)
•Beer is a $91.6 billion dollar category and accounts for over half of
beverage alcohol dollar sales.
•Beer has a 52% share of alcohol retail dollar sales and is 85% of
alcohol consumption.
Share of Total Beverage Alcohol
Retail Dollar Sales
Wine
9%
Beer
85%
Liquor
6%
Share of Total Beverage
Alcohol Consumption
(Gallons)
Wine
15%
Beer
52% Liquor
33%

56. By-Products
Yeast Extract Spent grain

57.  We can conclude that:-
 If ingredients are not added in a proper
condition or amount, it will result in the
difference in flavor and aroma of the final
product-Beer.
 If the process times and conditions are not
maintained in a proper manner, it will affect
the final product

58. References:-
• Websites:-
– www.Google.com
– www.Wikipedia.com
• "Volume of World Beer Production". European Beer Guide. Retrieved 17
October 2006.
• Rudgley, Richard (1993). The Alchemy of Culture: Intoxicants in Society.
London: British Museum Press;. ISBN 978-0714117362.
• Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric
Times to the Beginning of Brewing Science and Technology. Cleveland, Ohio:
Reprint Edition by BeerBooks. ISBN 0-9662084-1-2.
• World's Best Beers: One Thousand ... - Google Books. books.google.com. 2009-
10-06. ISBN 9781402766947. Retrieved 2010-08-07.
• Max Nelson (2005). The Barbarian's Beverage: A History of Beer in Ancient
Europe. Routledge. p. 1. ISBN 0-415-31121-7.
• Barth, Roger. The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN
978-1-118-67497-0.
• http://beer.about.com/od/commercialbeers/f/fizz.htm
• "Beer Before Bread". Alaska Science Forum #1039, Carla Helfferich. Retrieved
13 May 2008.

59. THANK
YOU