This document provides an overview of the history, production process, and health impacts of beer. It discusses how beer emerged around 12,000 years ago alongside cereal agriculture and was commonly consumed in medieval Europe. The key ingredients in beer are listed as water, malt, hops, yeast, and a clarifying agent. The production process involves eight steps: milling, mashing, lautering, boiling, wort separation and cooling, fermentation, maturation, and filtration/carbonation. Health benefits of beer include stronger bones and antioxidant effects, while drawbacks include potential heartburn, liver damage, weight gain, and intoxication.

1. BEER
Presented By:
Haouari.Selim

2. I- Beer:
HISTORY
PROCESS
Benefits/
STATICS
Framework:
History
Manufacturing steps
Quiz
Statics
Effects

3. History:
 It’s difficult to attribute the invention of
beer to a particular culture or time
period, but the world’s first fermented
beverages most likely emerged
alongside the development of cereal
agriculture some 12,000 years ago

4.  Beer was one of the most common
drinks during the middle ages. It was
consumed daily by all social classes in
the northern and eastern parts of
Europe where grape cultivation was
difficult or impossible.

5. -Essential Ingredients:
 Water
 Malt
 Hops
 Yeast
 Clarifying agent

6. Brewing
Process

7. 1- Milling the grain
different types of malt are crushed together to break up the grain
kernels in order to extract fermentable sugars to produce a milled
product called grist.

8. 2- Mash conversion
The grist is then transferred into a mash tun, where it is mixed
with heated water

9. 3- Lautering
The mash is then pumped into the lauter tun, where a sweet liquid
known as wort is separated from the grain husks.

10. 4- The boil
The wort is then collected in a vessel called a kettle, where it is
brought to a controlled boil before the hops are added.

11. 5- Wort separation and cooling
During this stage the wort is transferred into a whirlpool, any malt
or hop particles are removed to leave a liquid that is ready to be
cooled and fermented.

12. 6- Fermentation
Yeast is added during the filling of the vessel. Yeast converts the
sugary wort into beer by producing alcohol

13. 7- Maturation
After fermentation, the beer needs to be matured in order to allow
both a full development of flavors and a smooth finish.

14. 8-Filtration, carbonation and
cellaring
the beer is filtered, carbonated, and transferred to the bright beer
tank, where it goes through a cellaring process that takes 3-4
weeks to complete

16. Statics

19. BEER
QUIZ

20. The ‘head’ of a beer refers to:
 The neck of the bottle
 The foam on top of the beer
 The strength of the beer’s flavor
 The beer’s alcohol content

21. The ‘head’ of a beer refers to:
 The neck of the bottle
 The foam on top of the beer
 The strength of the beer’s flavor
 The beer’s alcohol content

22. Nowdays, how many beers
brands are there in the world?
 About 200
 About 300
 About 400
 About 500

23. Nowdays, how many beers
brands are there in the world?
 About 200
 About 300
 About 400
 About 500

24. Fermentation in beer is caused
by yeast consuming:
 Sugars
 Carbon Dioxide
 Wheat husks
 Hops

25. Fermentation in beer is caused
by yeast consuming:
 Sugars
 Carbon Dioxide
 Wheat husks
 Hops

26. Beer in the world’s third most
popular drink after:
 Tea
 Soda
 Wine
 Cofee

27. Beer in the world’s third most
popular drink after:
 Tea
 Soda
 Wine
 Cofee

28. A beer’s gravity is referred to:
 Alcohol content
 Depth of flavour
 Actual weight
 Amount of carbonation

29. A beer’s gravity is referred to:
 Alcohol content
 Depth of flavour
 Actual weight
 Amount of carbonation

30. What is the scientific name for
the beer making/the study of
beer?
 Zithology
 Ethology
 Cynology
 Cariology

31. What is the scientific name for
the beer making/the study of
beer?
 Zithology
 Ethology
 Cynology
 Cariology

32. Health impact:
 Benefits:
-Stronger bones
-Antioxidant effects
-X-ray radioprotection
-Reducing cholesterol
 Drawbacks:
-Heartburn
-Liver Damage
-Beer belly
-Intoxication and
Dehydration

33. Thank you
for your
attention