This presentation will give you a brief idea about the fermentation process involved in Beer making. this presentation has some details about the upstream and downstream process of beer. also this presentation will give the glance of fermenters and its part also the function of different parts of fermenters. Thank you

1. BEER
UPSTREAM PROCESS
Anjali Kumar Upadhyay
KIIT, Bhubaneswar

2. Factoids
• Beer is the world's most widely consumed and
probably the oldest alcoholic beverage.
• Third most popular drink overall
after water and tea.
• The production of beer is called brewing.
• The strength of beer is usually around 4% to
6% alcohol by volume.
• Brewing involves the fermentation of starches.

3. Basic Requirements

4. Brewery Process
Milling
Mashing
Wort
separation
Boiling
Hop
separation
and cooling
Fermentation Lagering
Bottling and
preservation
Malting
Any
cereal
grain

5. MALTING

6. MILLING
Roller Mill
Grinded
Malted Grains

7. MASHING
2,3,4 – Leg & leg parts
6 – waste exit
7,8 – outer and inner body
9 – thermal insulation
coating
11 – spray ball
14 – baffle
16 – motor
22 – blade
23 – thermometer pipe
25 – filtration plate
31 – wort collection inlet

8. Lautering (Wort separation)
Lauter Tank

9. Boiling
Hops are added at this stage.

10. Brewery Process
Milling
Mashing
Wort
separation
Boiling
Hop
separation
and cooling
Fermentation Lagering
Bottling and
preservation
Malting
Any
cereal
grain

11. Hops separation and cooling
The plate cooler

12. Fermentation

13. FERMENTATION TANK

14. TYPES OF FERMENTATION
TOP
FERMENTATION
• Use top
fermenting yeast
Saccharomyces
cerevisiae.
• Warmer temp.:
65-750 F
• Yeast and foam
found at the top
of the medium is
removed.
• Types of beer
produced : Ale,
stout
BOTTOM
FERMENTATION
• Use bottom
fermenting yeast
Saccharomyces
uvarum
• Cooler temp.:
45-550 F
• Settled yeast is
filtered from
unconditioned
beer.
• Types of beer
produced :
Lager, pilsner

15. FERMENATION SYSTEM USED IN BEER
PRODUCTION
1. Batch fermentation system
• Bioreactor is loaded with fresh medium and the selected yeast strain.
• During growth period, no medium is added or removed.
• Entire medium is removed from the vessel at the end of fermentation.
2. Fed batch fermentation system
• Wort is continuously added in the vessel as soon as they are being used
up.
• Beer is removed when production reaches maximum.
3. Continuous fermentation system
• Used in large scale production of beer.
• Wort is continuously supplied and the product is being removed at the
same time.
• High ethanol yield is observed in this system.
• It is more economical.

16. LAGERING
LAGER TANK OR MATURATION TANK

17. BOTTLING & PACKAGING

20. THANK YOU