information about beer processing:- introduction, ingredients, production & packaging procedure, WTP, Boiler, CO2 & refrigeration plant, yeast propagation, CIP, Quality analysis of beer & raw imports, sensory evaluation of beer, rival beer brands in INDIA.

1. B.Sc. & M.Sc.
(Food Processing & Technology)
UTD, AVVV, BSP (C.G.)
sourabhbhartia@gmail.com
www.linkedin.com/in/sourabh-bhartia

2. CONTENTS
 WHAT IS BEER ? 1
 INGREDIENTS 2
 PRODUCTION PROCEDURE 6
 BOTTLING & CANNING PROCEDURE 7
 WATER TREATMENT PLANT 8
 BOILER 9
 CARBON DIOXIDE PLANT & GLYCOL REFRIGERATION PLANT 10
 YEAST PROPAGATION PLANT 13
 CIP STEPS 14
 QUALITY ANALYSIS OF BEER & RAW IMPORTS 15
 SENSORY EVALUATION OF BEER 16
 RIVAL BEER BRANDS IN INDIA 17
 REFERENCE 18
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3. WHAT IS BEER ?
 Beer is an alcoholic beverage produced by fermentation of sugar
and rich extracts derived from cereal grains or other starchy
materials with an alcohol content of 0.1 to 12 % ABV;
 The beer is brewed & brewing is the process of converting starches
into fermentable sugars;
 Beer is one of the oldest and most widely consumed alcoholic
drinks in the world, and the third most popular drink overall after
water and tea.
 There are two types of beer :-
 Lager beer (using Saccharomyces pastoranus aka the bottom
fermenting yeast);
 Ale beer (using Saccharomyces cerevisiae aka the top
fermenting yeast).
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4. INGREDIENTS
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5. 1. ADJUNCT
 Adjuncts could be an unmalted cereal (rice, wheat, etc);
 The use of adjuncts may be desired for the final flavor or the beer, the adjuncts
should be “modified” first, so that their starch is available for fermentation.
2. BARLEY
 Brewer’s barley is available in 2-row and 4-row varieties
 The seeds are then stored to reduce their dormancy and enable sprouting.
 Malt is made by germinating the seeds until all of the starch has begun to be
utilized by the seed for growth.
 The malt is then dried and kilned to prepare a variety of different malt products
ranging from pale malt to black malt.
 The brewer mashes the malt using warm water until the starch is converted into
fermentable sugars.
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6. 3. WATER
 The hard water must be treated well to convert into soft water for brewing;
 City water supplies that are treated with chlorine, fluoride, or other compounds
must be treated at the brewery to remove these agents;
 Ground water of many places found with high levels of bicarbonates & high levels
of bicarbonates tend to make the pH of the water too high, affecting both mash
efficiency and yeast metabolism;
4. HOPS
 The hop plant (Humulus lupulus) is a climbing, herbaceous perennial, in the
family Cannabaceae.
 It has distinct male & female plants i.e. the hop plant is dioecious & the flower
that the female plant produces is the most desirable for brewing, but once that
flower has been pollinated by the male plant, it begins to produce seeds;
 Hops gives the bitterness flavor to the beer
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7. 5. SUGAR
 Sugar is added to balance the gravity of the wort, & also to fulfill the carbohydrate
source for
6. YEAST
 Yeast is a single-celled eukaryotic organism and is technically a fungus.
 Brewing yeast is divided into 2 types:-
I. Top Fermenting brewers yeast (Saccharomyces cerevisiae and typically most
active at a temperature between 60 and 70 °F.)
II. Bottom fermenting brewers yeast (Saccharomyces pastorianus and it remains
active at lower temperatures, as low as 40 °F.
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8. PRODUCTION PROCESS
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CO2
Plant
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9. BOTTLING & CANNING PROCEDURE
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10. WATER TREATMENT PLANT
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 The water must be treated before using it for the
brewing, both the water hardness & the pH must be
maintained.

11. BOILER
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Bomb calorimeter is used for testing the burning capacity of the briquettes

12. CARBON DIOXIDE PLANT
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 A CO2 Plant is required in a brewery to purify carbon dioxide (a natural
by-product of yeast developed during fermentation) with a purity
ranging between 97 to 99.5 % before injecting it into the beer.

13. GLYCOL REFRIGERATION PLANT
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Vapor compression cycle for ammonia refrigeration unit

14. Vapor compression cycle consist of four sections:-
:- Saturated vapor at pressure P1 (point 1) is compressed to pressure P2 (point 2);
:- The compressed vapor is cooled until completely condensed as a saturated
liquid (point 3), the heat removed from the condensed vapor is transferred to a cooling medium
such as air or water, physically this step takes place in a heat exchanger serving as a condenser
:- The pressure of the liquid is released through a throttling element (e.g. an
expansion valve) down to pressure P1 (point 4). The throttling process is supposed to be
isenthalpic, not involving any exchange of energy. Point 4 represents a mixture of saturated
vapor (point 1) and saturated liquid (point 5).
:-Heat is transferred to the liquid-vapor mixture until all the liquid is evaporated
(back to point 1). This is the step of the cycle where useful refrigeration is generated. Physically,
this step occurs in a heat exchanger known as the evaporator or diffuser.
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15. YEAST PROPAGATION PLANT
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 Yeast propagation is a process for increasing the yeast cell concentration, when the yeast has
reached the required cell concentration, it is pitched into an intermediate fermenter or
directly into fermentation tank.

16. For Fermenters & Beer Tank Sections
 Pre-rinse (Drain water after rinsing)
 Caustic circulation (Option depending upon its strength)
 Intermediate rinse (Recover water to reclaim water tank)
 Acid brite circulation (Recover to acid tank)
 Final-rinse (Recover water to reclaim water tank)
 Divosan active circulation (Circulation through disinfectant)
 Rinse (Recover water to reclaim water tank)
CIP STEPS
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17. QUALITY ANALYSIS OF BEER & RAW IMPORTS
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Water
Appearance, Odour, Taste
pH, Chlorides, Nitrates, Nitrite, Bicarbonate & Carbonates, Total Hardness,
TDS, Total Acidity, Total Alkalinity, Iron.
Wort DO, pH, BU, OG, Colour, FAN, Polyphenol, Attenuation limit.
Beer Turbidity, Appearance extract, BU, Colour, pH
Packaged
Beer
Bottled- Same as beer, Foreign Gas, Filled Volume
Canned- Same as beer, Filled Volume
Sugar Appearance, Moisture, Clarity of 10% solution, pH of 10% solution
Adjunct
(Rice)
Black grain / flakes, Moisture, Freshness
Barley Grist Analysis

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There are 3 stages of sensory evaluation of beer:-
 APPEARANCE:- don’t start analyzing it directly after pouring
into a glass, wait till the carbon dioxide frees;
 SMELL:- shake it well enough first… then smell it;
 TASTE:- Swirl it slowly ... So that you may detect the respective
flavor.
Key Points to remember at sensory evaluation in a sensory lab:-
 Room temperature must be maintained of the sensory lab;
 Serving temperature should be between 0 to 7 ⁰C;
 All samples of beer should be covered with coasters and served with a glass
of water.
SENSORY EVALUATION OF BEER

19. SOME RIVAL BEER BRANDS IN INDIA
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20. REFERENCE
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 BREWING SCIENCE: A MULTIDISCIPLINARY
APPROACH (Michael Mosher & Kenneth Trantham)
 FOOD PROCESS ENGINEERING AND TECHNOLOGY
(Zeki Berk)
 FOOD PROCESSING TECHNOLOGY:- Principles and
Practice (P J FELLOWS)

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