Beer is the world's oldest and most widely consumed alcoholic beverage. It is produced through the fermentation of grains like malted barley along with hops and yeast. The manufacturing process involves steps like malting, milling, mashing, boiling, fermentation and maturation. Beer comes in various styles like ales and lagers which can be pale, dark or stouts depending on the type of grains and hops used. Proper storage and packaging is important to prevent spoilage and increase shelf life.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
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. Beer is brewed from cereal grains most commonly from malted barley, though wheat, maize (corn), and rice are also used. The process of beer production is known as brewing. Word brewing is derived from “Bieber” its means to drink.
Brewing is a complex fermentation process. It differs from other industrial fermentation because flavor, aroma, clarity, color, foam production, foam stability and percentage of alcohol are the factors associated with finished product.
During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or used instead of hops.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
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2. BEER
Beer is the world's oldest and most widely
consumed alcoholic drink; it is the third most
popular drink overall, after water and tea.
Beer refers to any fermented beverage made from
grain.
Beer is produced by the fermentation of sugars
derived from malted barley and flavored with
hops..
There are malting, mashing, fermenting, maturing
and finishing.
3. INTRODUCTION
Beer is the world’s oldest & most
widely consumed alcoholic beverage.
most popular drink after water &
The process of making beer is
known as BREWING.
Beer is produced by fermentation of
starches derived from cereal grains.
The alcoholic strength of beer is
usually around 4% to 6% alcohol by volume. (ABV).
12. 1.Malting
Barley is soaked
in water and
allowed to
germinate for 4-
5 days.
It is then dried
in kiln to stop
further
germination.
13. MALTING
Barley
Cleaning
Sorting
Large Medium Small Animal feed
Steeping in water (at
12-15°C for 2-3 days)
Germination Drying
of malt (at 71-92°C)
Curing of malt (at
80°C for 5 hours)
Grind to coarse flour
18. Lautering is a
process in
brewing beer in
which the mash
is separated into
the clear liquid
wort and the
residual (spent)
grain .
3. Lautering (Draining
Vessel)
Lautering kettle
19. WORT FILTRATION
The process of separating the liquid part of
mash (wort) from the undissolved
part (the spent grain) is called
lautering.
Two types of equipments
are used to separate wort
from mash solids, these are:-
i.Lauter Tun:- It is a vertical cylinder with a large
diameter to depth ratio and fitted into the tun is
a wort collecting system.
ii.Mash Filters:- The mash filters consists of a
series of alternating plates and roller frames in
which a filter of polyethylene or polypropylene
is suspended.
20. 4. Grist & Spent Grains
Grist – crushed
malted barley.
Spent grains are
the left over
solid particles
commonly used
for cattle feed.
21. 5.Wort
It is a sweet
liquid that
comes from
mashing grains.
It is
unfermented
beer.
The color of
the wort is
usually the
same as the
22. WORT BOILING
The purpose of brewing is to
convert the starch source into a
sugary liquid called wort .
During boiling, water in the wort
evaporates.
Sugar and other components
remains same.
23. WORT BOILING & HOP
ADDITION
Wort boiling involves open top vessels, operating at
atmospheric pressure, which exploits thermosyphon
impart flavor,
circulation to keep the wort well agitated.
During boiling hops are added which
aroma and bitterness to the beer.
The objectives of wort boiling are:-
i. Enzyme inactivation
ii. Wort sterilization
iii. Protein coagulation (hot break formation)
iv. Hop extraction
v. Water evaporation
vi. Flavor compound formation
vii. Undesired volatile evaporation
24. 6.Boiling & Hoping
The wort is
transferred in
the brewing
kettle where it is
boiled & hops are
added at this
stage.
The hopped
boiled wort is
cooled to the
right
Boling of wort
Addition of hops
25. WHIRLPOOL
After boiling, the hopped wort is cooled by
whirlpool.
To separate precipitated proteins and spent hop
pellets (trub) .
Then the hops are removed by filtration process.
26. HOP SEPERATION &
COOLING
precipitated proteins.
The wort is cooled to 10-15°C, in a plate heat
exchanger.
During cooling process, proteins and tannins are
precipitated as fine coagulum referred to as the ‘cold
break’.
efficiently.
After boiling, wort is passed through hop
separator to remove both hops and
During cooling the oxygenation of the wort is
carried out to permit the yeast to ferment
28. FERMENTATION
Yeast is added (yeast pitching),
During fermentation, the wort
becomes beer in a process.
It takes 5 – 7 days
Once fermentation is complete,
the yeast also settles, leaving the
beer clear.
29. FERMENTATION
After cooling the wort is ready for fermentation & is
moved to fermenter.
Brewer’s Yeast is inoculated into the cooled wort.
For ale production Saccharomyces cerevisiae is inoculated &
for lager production Saccharomycesuvarum is inoculated.
As fermentation proceeds specific gravity is decreased due to the
utilization of carbohydrates by the yeast
There is production of ethanol and other compounds
with density less than water.
Carbon dioxide is also evolved during fermentation
which is utilized for carbonation.
When yeast settles down, the beer obtained is called Green Beer
which is subjected to another storage tank having temperature 0-
2°C. This stage is called fassing.
30. AGEING & FINISHING
Ageing involves the storage of beer in vats having
temperature 0°C, during which beer is
mellowed or matured.
Finishing involves the clarification of beer to
remove residual yeast & residual protein-tannin
complex.
Hops are also added to retain the flavor
Secondary fermentation is done if
required as a part of ageing to make beer fully
carbonated.
After final fermentation beer is packed in cans & bottles and
is pasteurized at 60°C for 30 minutes.
32. STORAGE OR MATURATION
To mature green beer into rough or
unfiltered beer with an acceptable flavor
profile.
Primarily diacetyl higher alcohols ester
and other
volatiles are reduced by cold storage .
33. FILTRATION
The mature green beer is then
filtered for removing yeast.
The filtered beer is known as
Bright Beer and is
stored in Bright Beer Tanks for
packaging.
Filtration
GREEN BEER BRIGHT BEER
34. BOTTILING
The bright beer is filled
in amber colored glass
bottles.
The filled bottles are
move to pasteurization
35. 9.Pasteurizing of beer
Sterilization of
beer by rapid
heating followed
by quick cooling.
It kills the
bacteria which
can damage the
beer.
It increases the
shelf life of
37. SPOILAGE OF BEER
Beer spoilage is caused due to following
reasons:-
i. Spoilage caused by bacteria:- lactic acid
bacteria, acetic acid bacteria,
Zymomonas anaerobia, Pediococcus cerevisiae
causes beer spoilage.
ii.Spoilage caused by wild yeast:- wild yeast
causes spoilage at any level of beer
production, such yeasts are- Saccharomyces
diastaticus, Candida lambica, Dekkera
