3. What is fermentation?
Fermentation is the process in
which a substance breaks down
into a simpler substance .
Fermentation refers to the
metabolic process by which
organic molecules ( mainly
carbohydrates, such as starch or
a sugar) are converted into acids,
gases, or alcohol in the absence
of oxygen or any electron
transport chain.
Characteristics of
microorganism:
During food fermentation
microorganisms produce
enzymes to break down
complex compounds to simple
bio-molecules for several
biological activities such as
proteinase, amylase, mannase,
cellulase, and catalase.
4. Definition &
types(BEER):
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.
Beer is an alcoholic beverage produced by extracting
raw materials with water, boiling (usually with
hops), and fermenting.
There are two types of Beer:
• Bottom Fermenting(ferment at temp. 2°-6°C
Characterized by crisp tasting lighter body and
less fruity; Smooth beer)
• Top Fermenting(ferment at temp. 15°-16° C
Characterized by more sweet flavor aromas with
malty )
5. COMPOSOTION
HOPS
The spice of beer. For microbial
stabilization and it have
antiseptic qualities also it
balances malt sweetness.
BARLEY
The body & soul of
beer. A natural enzyme
that convert starch to
sugar also gives colour
and flavor.
YEAST
Yeast-Life of beer.
Single cell mo
produces CO2 and
alcohol.
WATER
The integrity & purity of
beer. It makes up 92%
of beer. Add aromas &
smoothness to the beer.
BEER
8. Production processes cont’d
Milling: In order for the malt components to be rapidly extracted and converted, the malt is milled to
obtain coarse flour.
Mashing: The flour from the cereals (malt and other unmalted cereals) is mixed with water and
subjected to certain processes to obtain a wort of a suitable composition for the kind of beer being
produced (varying times, temperatures and PH). Mashing lasts 2 to 4 hours and finishes with a
temperature of approximately 75 °C.
Filtration of the wort: After mashing, the whole volume is filtered in order to separate the spent
grains (which is an excellent animal feed) from the wort itself. This is done by passing water through
the mash at the right temperature in a filter press or lauter tun, which lasts around 2-3 hours,
conducted at a temperature of 75-80 °C.
Boiling the wort: The diluted and filtered wort is boiled for around 2 hours. Hops are added at this
stage. The purpose of boiling is to:
- Transform and make soluble the bitter substances in the hops.
- Eliminate undesirable volatile substances.
- Sterilise the wort
- Provoke the precipitation of proteins of high molecular weight
-Establish the final concentration of wort.
9. Production processes cont’d
After boiling, it is necessary to separate the precipitated protein and the insoluble hop components
from the hot wort.
Before the hopped wort goes into the fermentation tanks, it is cooled to a temperature of around 9
°C and aired in sterile conditions.
FermentationMaturationStabilization:
During fermentation, the wort sugars are converted by the transformation of yeast into alcohol and
carbondioxide. Fermentation takes place at controlled temperatures and lasts around 7 days. At first
it is quite violent, then slows down gradually until the yeast is deposited on the bottom of the tank.
Maturation, the phase after fermentation, is the period in which the beer is allowed to rest at suitable
temperatures in order for the undesirable volatile components, which might affect the final
<<bouquet>> of the beer, to be released.
The next operation is stabilization. This consists of letting the beer stabilise at temperatures of
between 0°C and - 2°C, to permit colloidal stabilization.
Clarification is the operation that gives the beer its clear limpid quality. It consists of pumping the
liquid through a suitable filter. The filtered beer is then stored in tanks, now ready to be bottled..
10. Production processes cont’d
Bottling
The final stage of the beer production process is transferring the beer into different kinds of containers
(bottles, barrels, cans etc). Before or after bottling, the beer needs to be biologically stabilised. This
operation may be carried out cold (sterilising filtration) or hot (using pasteurisation, which may be done
either immediately before - flash pasteurization or after the drink is introduced into its container - tunnel
pasteurisation). At the bottling stage, the beer is inserted into different forms (bottle, barrel, can etc) to
enable it to be appreciated with moderation.
REFRENCES- BRITANNICA,RESEARCHGATE,SCIENCE-DIRECT
