About beer and beer production

1. SRI PARAMAKALYANI COLLEGE,
REACCREDITED WITH A+ GRADE WITH A CGPA OF 3.39 IN THE THIRD CYCLE OF
NAAC AFFILIATED TO MANONMANIAM SUNDARANAR
UNIVERSITY, TIRUNELVELI, ALWARKURICHI – 627412.
Post Graduate & Research Centre – Department of Microbiology
(GOVERNMENT AIDED)
4 – SEM CORE: FERMENTATION AND INDUSTRIAL MICROBIOLOGY
UNIT – 5 – TOPIC : BEVERAGE – BEER
Submitted by: S. Saral Beevi Submitted to: Dr. S. Viswanathan. Ph. D
Register no: 20211232516123 Assistant professor and head of the dpt
2nd M. Sc. Microbiology Department of Microbiology, SPKC

2. • The BEER gets its name from Anglo Saxon
word called BEER which means barley.
• There is evidence that brewing process was
established in Babylon in 6000 B.C.
• Egyptian improved upon the process & Roman
started its first commercial production.
• The term BEER covers drink like lager, ale,
stout etc.
• The addition of HOPS started in the middle of
6th century.
INTRODUCTION

3. • Name comes from bibere; a latin
word, meaning “to drink”
• Is an alcoholic fermented drink
• Consists of malted grains (wheat,
barley…)
• Uses yeast as microorganisms in
fermentation process
• Different carbohydrate sources create
different beer styles and flavors.
What is beer?

4. •BARLEY – The body & soul of beer
• YEAST – The life of beer
• HOPS – The spice of beer
• WATER – The integrity & purity of
beer
• ADJUVANTS – Additive grains like
rice or corn, fruit or spices
WHAT IS IN BEER? / Compositions

5. Water
● Makes up 90% of volume of beer.
● Is obtained from well or spring or tap
water might also be used.
● Its purity is maintained to obtain good
beer.
● Its salts and minerals contents is
monitored and adjusted.
I. If water contains too much of sulphur,
the brew becomes bitter.
II. Magnesium on the other hand is an
important molecule for yeasts.

6. •Malt extract used can be in the dried or liquid
form.
● Sugar coming from malted grains such as barley,
wheat, oats, maize and rice.
● Soaking of grains in water allow germination and
enzymes’ activation.
● Conversion of starch and proteins into sugars and
amino acids.(malting)
● Heat drying of grains to deactivate enzymes.
● Crushing and soaking of malted grains in hot
water to reactivate enzymes.
● Enzymes produce maltose sugar which is boiled
with hops and yeasts to produce beer.
MALT

7. HOPS
•Are cone-like flowers obtained from the Hop vine
plant.
● Grows in regions like North America, Europe
and Asia.
● Humulones found in lupulin:
I. Gives the beer its bitterness.
II. Increases the beer’s shelf life.
● Hops contains resins and oils.
I. The resins gives bitterness to the beer.
II. The oils enhances the flavour and aroma of the
beer.

8. • Are unicellular microorganisms.
• Convert sugars into alcohol and carbon
dioxide.
• Are added after water and malt altogether is
boiled and cooled.
• Two types of yeasts are usually used:
I. Ale yeast (Saccharomyces cerevisiae)
II. Lager yeast (Saccharomyces uvarum)
YEAST

9. Brewing process

10. • Malting • lagering
• Milling • Bottling and preservation
• Mashing
• Lautering
• Boiling
• Hop separation and Cooling
• Fermetation
Steps involved in brewing process

16. MALTING
• The malt is then hot air dried at about
55⁰C in oast houses (oasting).
• The process of malting involves three
main steps.
• The first is soaking the barley – also
known as steeping
• To awaken the dormant grain. Next, the
grain is allowed to germinate and sprout.
• Finally, heating or kilning the barley
produces its final color and flavor.

18. • After drying and heating, the rootlets from the malt is removed.
• These malt culms are then sold to provide feed for cattle.
• The grains are then grinded coarsely in roller mills; forming
grists.
MILLING

19. • The grist is mixed with hot water
• The mash is cooked for up to 6 hours at low temperature.
• Enzymes in the malt convert starch into sugars producing wort.
• The wort is then boiled for about an hour and a half.
• Factors like: temperature, time and pH are adjusted.
MASHING

20. • Refers to the separation of wort(sugar solution)
from the undissolved part of the grain.
• Water is sparged through the grains.
• Sparging must be done very gradually.
• This process is done in tanks known as lauter
tun which contains a giant sieve.
• The spent grains are sold as feed for cattle.
• The malt mixture might also be sprayed with
hot water.
Lautering

21. • The wort is then transferred into boiling tanks (kettle)
• Hops are added at this stage.
• Boiling :sterilizes the wort, inactivates enzymes, coagulates proteins
present and forms flavour compounds from added hops.
• Hops and precipitated proteins are separated from wort after boiling is
done.
• Resulting liquid is cooled in a plate heat exchanger to the fermenting
temperature.
Boiling

22. • Proteins and hops are then removed from the wort.
• The wort is oxygenated during cooling.
• The wort then goes to the hot wort tank.
• It is then cooled in a plate cooler where the coolant flow in
opposite direction to the wort.
• The wort’s temperature drops from boiling to about 10-20°C in
a few seconds.
Hop Separation and Cooling

23. • The cooled oxygenated wort is placed into fermenting vessels and
yeasts are added.
• Vessels used: square open or conical(mostly used).
• Fermentation last for about 7 to 10 days or more.
• The function of the fermenter is:
• To contain a maximum amount of wort.
• To allow evacuation or collection of carbon dioxide.
• To have a proper cooling system.
• To monitor pH and pressure inside vessel.
Fermentation

24. • Fermenting temperature depends on yeasts being used.
• Antifoam agents used when foam production is high.
• At the end of the fermentation, the yeast is removed and saved for
reuse in the next batch.

25. • Four main factors affecting the rate and quality of beer fermentation:
1. Fermentation temperature.
2. Volume of yeast used at the start of fermentation.
3. Volume of oxygen in the wort at the start and during fermentation.
4. Level of nutrients in wort.
• Four main factors affecting the rate and quality of beer fermentation:
1. Fermentation temperature.
2. Volume of yeast used at the start of fermentation.
3. Volume of oxygen in the wort at the start and during fermentation.
4. Level of nutrients in wort.
FACTORS AFFECTING

26. 1. Lag Stage: This stage take a half to 2 days depending on:
• Yeast pitching rate – refers to the amount of yeast that is added to
cooled wort.
• Yeast viability – refers to the percentage of viable cell in a population.
• Yeast vitality – refers to the activity or metabolism of the cell.
• Wort temperature
• Wort aeration rate before the fermentation start.
• The yeast adaptation time.
Four Stages of Beer Fermentation

27. 2. Log (Accelerating) Stage
• Yeast cells and beer temperature increases up to the maximum.
• Beer is cooled to keep temperature constant all the time.
• Foam is seen on surface of beer.
3. Stationary stage
• Beer gravity will drop.
• Foam becomes dark.
4. Declining Stage
• Beer fermentation rate and fermentable sugar in the beer
decreases.
• Beer temperature is cooled down.

28. • Lagering- storing and conditioning stage of beer.
• Beer is kept at about 0°C in stainless steel tanks after
fermentation has occurred.
• Beer is stabilised and matured to produce desired flavour.
• It is either pasteurised or filtered once or twice before bottling.
• This process takes 1-3 weeks or months depending on the type
of beer being produced.
Lagering

29. • Packaging done in: bottles, cans and barrels.
• The container is kept free of oxygen.
• The beer is then pasteurized.
• This kill the remaining yeasts.
• Beer can also be preserved using special micro- filters.
• When bottling, the beer is also subjected to carbonization process.
Bottling and preservation

30. Types of beer
• Generally, beers are classified according to the type of yeasts used in
the fermentation process.

31. Benefits:
• Provides vitamins, minerals, and flavonoids.
• Lowers risk of coronary heart disease (CHD).
• Helps produce good cholesterol.
• Reduces risk of kidney stones.
• Reduces sensitivity to Insulin.
• Strengthens the immune system.
• No significant relationship with weight gain and beer consumption.
Benefits and Downsides of Beer Consumption

32. Downsides
• Impairment of driving-related skills and slow reaction time.
• Damage of organs and increase risk of cancer.
• Withdrawal symptoms.
• Heartburn.
• High blood pressure.
• Intoxication and dehydration.
Downsides:
• Impairment of driving-related skills and slow reaction time.
• Damage of organs and increase risk of cancer.
• Withdrawal symptoms.
• Heartburn.
• High blood pressure.
• Intoxication and dehydration.

33. • Fundamental of microbiology by -L.E.casida
• Fundamental of microbiology by-Agarwal
• https://www.slideshare.net/AvishekSanyal/beer-production-76626027
• https://www.slideshare.net/shraddhabijalwan/production-of-beer-
192289017
• https://www.slideshare.net/ArjunKumar314/industrial-procedure-of-
beer-making
Refference

34. • Communication skill is developed.
• Confidence level is increased.
• Searching capability is increased.
• Gained subject knowledge better.
• Presentation skills are improved.
• Learn the time management.
BeNefits gained by Seminar