In this presentation you will learn about bear basics.

1. • Vinay saini MASTERS IN HOTEL
MANAGEMENT

2. HISTORY OF BEER
What is beer? - Simply put, beer is fermented; hop flavoured malt sugared,
liquid. It is the staple product of nearly every pub, club, restaurant, hotel and
many hospitality and tourism outlets.
Beer is very versatile and comes in a variety of packs; cans, bottles and kegs. It
is loved by people all over the world and this world wide affection has created
some interesting styles that resonate within all countries around the world.

3. Brewing Dates Back Over 7,000 Years
With the growing of crops like barley, rice, wheat and maize, the evolution of
fermented beverages can be found in countries like China, which boasts the
earliest known form of alcoholic beverage, dated to nearly 9,000 years ago.
However, the first beers made with fermented barley likely originated in
ancient Mesopotamia more than 5,000 years ago. The Sumerians even had an
ode to a one of their goddesses, the “Hymn to Ninkasi” — a revered recipe
attributed to the Sumerian goddess of beer.

4.  7000 BC : Village in china brewed alcoholic drink.
 3000 BC : Barely beer being was produced in the mountain of Iran.
 822 AD : the first hops is used being flavored in beer.
 1000 : Beer was popular in the medieval time partly because brewing process
kill the diseases.
 1420 : Bottom fermentation beers were discovered by accident and known today as
lagers.
 1721 : the first reference of potter, a dark and strong beer, which was created in
London.
 1750 : Beer production moved from artisanal and domestic to industrial
manufacture.
 1817 : D. Wheeler invented the drum roaster, allowing the production of dark,
roasted malts.
 1820 : G. sedlmay produce pale lager by mixing pale ale and lagering techniques.
 1953 : M.coults created continuous fermentation, which is still used commercially in
New Zealand.
 1971 : CAMRA campaign for real Ale founded to support real ale production and
pubs.
 1989 : plastic widget disc were put in canned beer to create a smooth head when
poured

5.  2010 : A 55% abv ale called the End of history is claimed to be the strongest
beer produced to date.
 2012 : National planning policy framework(NPPF) was created and has helped
save pub from closure.

6.  Definition :
An alcoholic beverage usually made from malted cereal grain (such as barley),
flavored with hops, and brewed by slow fermentation.

7. INGREDIENTS :-

8.  TYPES
 Ale
• Perhaps the best-known type of beer, ales are brewed from malted
barley and come in many different varieties (pale, brown, cream, etc.)
and flavors. Examples include Newcastle Brown Ale, Sierra Nevada Pale
Ale, Bass Ale, Red Tail Amber Ale, etc…
 Lager
• Lagers trend a little on the lighter side in terms of both flavor and color.
They are noticeably more carbonated, which often gives them an
effervescent quality. Examples: Corona, Foster’s, Sapporo, Perroni, Stella
Artois, Budweiser, and Negra Model (dark lager).
 Porter
• Similar to stouts, porters can also be like drinking a (albeit delicious) loaf
of bread, but often pack more of a punch than their heady cousins.
Examples: Fuller’s London Porter, Duck-Rabbit Porter, People’s Porter,
Founders Porter, Deschutes Black Butte Porter, and Mayflower Porter.

9.  Pilsner
• A light and refreshing hallmark of the beer family, pilsners are identified
by their crisp body, lightness of color and superb drinkability on hot
summer days. Examples include Becks, Prima Pils, Harpoon Pilsner, Bit
burger, St. Pauli Girl, and Spaten Pils.
 Stout
• Like the name, stouts are thick, dark and rich, although not necessarily
possessed of high alcohol content. Examples: Guinness, Old Rasputin
Imperial Stout, Young’s Double Chocolate Stout, and Samuel Smith’s
Oatmeal Stout.

10. BREWING PROCESS

11. BEER MAKING PROCESS

13. • Malting
• Malting is the process of readying barley to be used in brewing. Barley is a tall
grass with seeds on the top of the stalk. Barley is not good for baking but is good
for brewing beer. Barley comes in many strains and varieties that Beer .Malting
is made up of 3 steps: steeping, germination and kilning.
• Each step of the malting process unlocks the starches hidden in the barley.
Steeping is the first step in malting. Here the grain is steeped (soaked) in a vat of
water for about 40 hours.
• After steeping comes germination. To germinate the barley, the grain is spread
out on the floor of the germination room for about three to five days where
rootlets begin to form. Inside the barley is a substance called starch. If left alone,
the barley seed develops enzymes (chemicals) to break down the starch into
sugars. The barley plant would use that sugar as energy to grow leaves and once
the sugar supply is used up, the sun would take over growing a new barley plant.

14. Kilning
• The final stage of the malting process is drying or kilning. Once the plumule or
rootlets below the husk grow to three quarters the length of the grain,
germination is halted by drying the green malt on metal racks in the kiln house
at 50° C. The temperature is then raised to 85°C for a light malt, or higher for a
dark malt. It is important that temperature increases are gradual so that the
enzymes in the grain are not damaged. The malt shoots are removed for cattle
feed, and the dried malt is stored in silos. Although malted barley is the primary
ingredient, unmalted corn, rice or wheat are sometimes added, to produce
different beer flavours.

15. Milling : -
• Milling is the cracking apart of the grain which the brewer chooses for the
particular batch of beer. Milling the grain allows it to absorb the water it will
eventually be mixed with in order for the water to extract sugars from the malt.
Mashing :-
• Mashing is the process of turning the finely-ground malt, known as the grist,
into a sweetened liquid. Mashing converts the starches, which were released
during the malting stage, to sugars that can be fermented. The milled grain is
dropped into warm water then gradually heated to around 75° C in a large
cooking vessel called the mash tun. In this mash tun, the grain and heated
water mix creating a cereal mash to dissolve the starch into the water,
transforming it into sugar - mainly maltose. Because water is such a vital part of
the brewing process, the water itself is a key ingredient. This sugar rich water is
then strained through the bottom of the mash and is now called wort.

16. Lautering :-
• The spent grains are filtered out and the wort is ready for boiling which involves
many technical and chemical reactions. During this stage, known as Lautering,
important decisions will be made affecting the flavor, color and aroma of the
beer. Certain types of hops are added at different times during the boil for either
bitterness or aroma and to help preserve it. The wort is boiled for one to two
hours to sterilize and concentrate it, and extract the necessary essence from the
hops.
Cooling:-
• The wort is transferred quickly from the brew kettle through a device to filter
out the hops, and then onto a heat exchanger to be cooled. The heat exchanger
basically consists of tubing inside of a tub of cold water. It is important to quickly
cool the wort to a point where yeast can safely be added, because yeast does
not grow in high heat. The hopped wort is saturated with air, essential for the
growth of the yeast in the next stage.

17. Fermentation:-
• After passing through the heat exchanger, the cooled wort goes to the
fermentation tank. The brewer now selects a type of yeast and adds it to the
fermentation tank. This is where the "real magic" of brewing happens - when
the yeast, a micro-organism, eats the sugar in the wort and turns it into alcohol
and carbon dioxide. This process of fermentation takes ten days. The wort finally
becomes beer. Each brewery has its own strains of yeast, and it is these that
largely determine the character of the beer. In some yeast varieties, the cells
rise to the top at the end of fermentation, and are then skimmed off. This is
called top fermentation, and ales are brewed in this way. When at the end of
fermentation the yeast cells sink to the bottom, the process is known as bottom
fermentation, used for lager

18. Maturation :-
• Maturation, also called racking or conditioning, is the next step. The beer has
now been brewed, but it can still be improved through maturation. During this
phase, the brewer moves, or racks, the beer into a new tank called the
conditioning tank. The brewer then waits for the beer to complete its aging
process. The taste ripens. The liquid clarifies as yeast and other particles settle.
Secondary fermentation saturates the beer with carbon dioxide.
 Filtering :-
• Filtering or Finishing is the process where the beer is filtered and carbonated.
Further filtering gives the beer a sparkling clarity. The beer is moved to a holding
tank where it stays until it is bottled, canned or put into kegs.
Packaging
• Packaging is putting the beer into the bottles, cans or some other high volume
vessels. One of the most important things in packaging is to exclude oxygen
from the beer. Filling techniques ensure air does not come into contact with the
beer, and cannot be trapped within the container.

19.  Beer Categorised By ABV
• The following are the most popular brands of beer in Australia categorised by
alcohol volume:
 Light Beers - (ABV under 3%)
• Hahn Light
• Cascade Premium Light
 Mid Strenght Beers - (ABV between 3-4%)
• XXXX Gold
 Carlton Mid Heavy Beers - (ABV over 4%)
• VB (Victoria Bitter)
• Toohey’s New
• Carton Draught
• XXXX Bitter
• Fosters
• Crown Lager
• Boags
• Coopers Pale Ale
• Summer Bright Heavy /Low Carb (Alcohol over 4% but lower in calories)
• Hahn Super Dry
• Pure Blonde

20.  BRAND NAME OF BEER:-
 INTERNATIONAL
• Corona Extra.
• Brahma.
• Harbin.
• Heineken.
• Yanjing.
• Skol.
• Tsingtao.
• Budweiser.

21. BRAND NAME OF INDIAN BEER
Kingfisher.
Hunter,
Taj Mahal Indian Lager,
Kalyani,
Tiger,
Lion,
Cobra,
Black fort,
Haywards

23. Serving wheat beer :-
• beer should be served at a temperature of 5–7 °C.
• beer bottles must be stored upright so that the yeast can settle on the bottom.
• Hold the glass at a 45-degree angle when pouring.
• Pour the beer slowly into the glass

24. Beer and Food Pairings
• Beer and Sushi.
• Cheese, Sandwiches, Pizza.
• Recommended: All beer (Note: for stronger cheeses like goat and blue, grab
a darker lager or ale.) .
• Chicken, Seafood, Pasta

25.  BEER BENEFITS :-