This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
The alcohol distillation process is one of the most important steps when making certain kinds of alcohol.
Without distillation we wouldn’t have many of the types of alcoholic beverages we know today including:
• Brandy
• Gin
• Rum
• Tequila
• Vodka
• Whisky
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF.
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF. By raising our mixture to the boiling point of alcohol ( 173ºF) the alcohol only will begin to boil turning it into vapor while leaving the water still in a liquid state. This is because the alcohol boils at a lower temperature than water.
Pot Still
A pot still is the tool used during the alcohol distillation process. Our mixture of water and alcohol is heated to the boiling point of alcohol within the pot still.
The vapors from the boiling alcohol are captured and then cooled to a point that it turns back into liquid form.
As a result, the cooled substance has a much higher alcohol content than the original mixture. This process can be repeated over again to create a higher concentration of alcohol.
Want More information on Alcohol Distillation?
Check out BartendingSchool101.com for more information on alcohol distillation.
This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
The alcohol distillation process is one of the most important steps when making certain kinds of alcohol.
Without distillation we wouldn’t have many of the types of alcoholic beverages we know today including:
• Brandy
• Gin
• Rum
• Tequila
• Vodka
• Whisky
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF.
What is distillation?
Distillation is a method of separating liquids that a mixed together.
How does distillation work?
The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
Let’s see how alcohol distillation in particular works:
Alcohol boils at : 173ºF
Water boils at : 212ºF
So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF. By raising our mixture to the boiling point of alcohol ( 173ºF) the alcohol only will begin to boil turning it into vapor while leaving the water still in a liquid state. This is because the alcohol boils at a lower temperature than water.
Pot Still
A pot still is the tool used during the alcohol distillation process. Our mixture of water and alcohol is heated to the boiling point of alcohol within the pot still.
The vapors from the boiling alcohol are captured and then cooled to a point that it turns back into liquid form.
As a result, the cooled substance has a much higher alcohol content than the original mixture. This process can be repeated over again to create a higher concentration of alcohol.
Want More information on Alcohol Distillation?
Check out BartendingSchool101.com for more information on alcohol distillation.
Organic matter.
They are substances which are added to the soil to restore the productive power of the soil
They add nutrients ,organic matter required for plants and soil microbes that improve the physio chemical properties of the soil
They also counter act the toxic effect of certain chemicals in the soil
BY THE END OF THE SLIDES YOU WILL GET AN IDEA ABOUT WHAT BREAD IS AND THE INGREDIENTS INVOLVED IN BREAD MAKING. YOU WILL ALSO ALSO INTERNATIONAL BREADS
Cheese and kefir are the important spin -off from microbes. These products often get contaminate by various process. Due to large scale commercialization and consumerism many techniques are performed.
understanding of the raw materials used, acceptable and non acceptable ones, and materials used in process other than production. also beer prices included
check website www.indobrews.com for more information,
Email us at brewindo@gmail.com
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
PRODUCTION TECHNOLOGY OF WHISKEY: Distilled Beverages
All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
All alcoholic drinks are fermented, but distilled beverages go through additional processing to purify the product.
Distilled beverages are basically the same in the begining. Plant material with sugars gets fermented by yeast. Then the distillation begins.
Whiskey is generally defined as a group of alcoholic beverages that are distilled from fermented grain mash. The grain mash is subjected to aging in wooden tubs known as casks usually made of oak barrels before bottling.
Whiskey is normally made by distillation of a fermented aqueous infusion of malted barley and other cereals like rye, wheat and maize. Whiskey is a strictly regulated spirit worldwide with many classes and types are the fermentation of grains, distillation and aging in wooden barrels.
Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
Water scarcity is the lack of fresh water resources to meet the standard water demand. There are two type of water scarcity. One is physical. The other is economic water scarcity.
Vaccine management system project report documentation..pdfKamal Acharya
The Division of Vaccine and Immunization is facing increasing difficulty monitoring vaccines and other commodities distribution once they have been distributed from the national stores. With the introduction of new vaccines, more challenges have been anticipated with this additions posing serious threat to the already over strained vaccine supply chain system in Kenya.
TECHNICAL TRAINING MANUAL GENERAL FAMILIARIZATION COURSEDuvanRamosGarzon1
AIRCRAFT GENERAL
The Single Aisle is the most advanced family aircraft in service today, with fly-by-wire flight controls.
The A318, A319, A320 and A321 are twin-engine subsonic medium range aircraft.
The family offers a choice of engines
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
Cosmetic shop management system project report.pdfKamal Acharya
Buying new cosmetic products is difficult. It can even be scary for those who have sensitive skin and are prone to skin trouble. The information needed to alleviate this problem is on the back of each product, but it's thought to interpret those ingredient lists unless you have a background in chemistry.
Instead of buying and hoping for the best, we can use data science to help us predict which products may be good fits for us. It includes various function programs to do the above mentioned tasks.
Data file handling has been effectively used in the program.
The automated cosmetic shop management system should deal with the automation of general workflow and administration process of the shop. The main processes of the system focus on customer's request where the system is able to search the most appropriate products and deliver it to the customers. It should help the employees to quickly identify the list of cosmetic product that have reached the minimum quantity and also keep a track of expired date for each cosmetic product. It should help the employees to find the rack number in which the product is placed.It is also Faster and more efficient way.
Saudi Arabia stands as a titan in the global energy landscape, renowned for its abundant oil and gas resources. It's the largest exporter of petroleum and holds some of the world's most significant reserves. Let's delve into the top 10 oil and gas projects shaping Saudi Arabia's energy future in 2024.
Quality defects in TMT Bars, Possible causes and Potential Solutions.PrashantGoswami42
Maintaining high-quality standards in the production of TMT bars is crucial for ensuring structural integrity in construction. Addressing common defects through careful monitoring, standardized processes, and advanced technology can significantly improve the quality of TMT bars. Continuous training and adherence to quality control measures will also play a pivotal role in minimizing these defects.
2. CONTENTS:
• INTRODUCTION
• HISTORY OF BEER
• GLOBAL BEER MARKET
• INGREDIENTS OF BEER
• BEER PRODUCTION PROCESS
• PROCESS FLOWSHEET
• PROCESS DESCRIPTION
ALL THE IMAGES AND DATA IS OBTAINED FROM:
HTTP/HOMEBREW.COM(OFFICIAL SITE)
HTTP/BREWSMITH.COM(OFFICIAL SITE)
OPEN ACCESS IMAGES AND DATA
3. BEER IS NATURE’S GIFT
• BEER IS AN ALCOHOLIC DRINK BREWED MAINLY FROM MALTED BARLEY,
HOPS, YEAST AND WATER ALTHOUGH OTHER SOURCES OF FERMENTABLE
CARBOHYDRATE (EG. MAIZE, WHEAT, RICE) AND OTHER NATURAL
INGREDIENTS MAY BE ADDED TO CREATE DIFFERENT STYLES AND FLAVOUR.
4. HISTORY OF BEER…
• IN 4000 B.C SUMER PEOPLE FERMENTING A BREAD TO FORM FERMENTED PULP-INTOXICATING
EFFECT-”DIVINE DRINK”.
• 3000 BC THE BABYLONIANS HAD UP TO 20 DIFFERENT TYPES OF BEER.
• 1550 BC THE EGYPTIANS WERE ALSO KEEN BREWERS.
• THE MIDDLE AGES IN THE MIDDLE AGES THE LARGEST BREWERS WERE THE MONASTERIES.
• THE INTRODUCTION OF HOPS: HOPS ARE MENTIONED IN RECORDS IN GERMANY AS EARLY AS
822 AD .
• THE LAW OF 1516 THE WORLD'S FIRST FOOD INGREDIENT REGULATION IS THE GERMAN PURITY
LAW-THE LAW STATED THAT BEER COULD ONLY BE BREWED FROM WATER, HOPS AND MALT --
THE USE OF YEAST WOULD COME LATER, AFTER IT HAD BEEN IDENTIFIED AS THE ORGANISM
RESPONSIBLE FOR FERMENTATION
5. GLOBAL BEER MARKET
• WITH A PRODUCTION VOLUME OF 46.5438
MILLION KILOLITRES.
• CHINA IS THE WORLD'S LARGEST PRODUCER OF
BEER, 12 YEARS RUNNING. IT PRODUCES MORE
THAN DOUBLE THAT OF THE US, AND HAS
INCREASED PRODUCTION BY MORE THAN 4.9%
SINCE JUST LAST YEAR.
• EUROPEAN COUNTRIES ON TOP AS DRINKING THE
MOST BEER IN THE WORLD PER PERSON.
• CZECH REPUBLIC CONSUMED THE HIGHEST
AMOUNT OF BEER PER HEAD WITH 143 LITRES
AND A NATIONAL TOTAL OF 1.5 BILLION LITRES
FROM 2013 TO 2014, ACCORDING TO DATA
RELEASED FROM EURO MONITOR INTERNATIONAL.
• HTTP/HOMEBREW.COM
6. WHY DRINK BEER?
• BEER DRINKERS LIVE LONGER. BEER, IF DRANK WITH MODERATION, SOFTENS THE TEMPER,
CHEERS THE SPIRIT, AND PROMOTES HEALTH.
• BEER IS ALL-NATURAL: THE TRUTH IS THAT BEER IS AS ALL-NATURAL AS ORANGE JUICE OR
MILK(NO ADDED PRESERVATIVES !)
• BEER IS LOW IN CALORIES, LOW IN CARBOHYDRATES AND HAS NO FAT OR CHOLESTEROL(0%
FATS OR CHOLESTEROL , ONLY 43 CALORIES/100ML).
• BEER HELPS YOU CHILL- IN OTHER WORDS, TO GET OUT EVERY NOW AND THEN AND RELAX
WITH YOUR BUDDIES OVER A COUPLE OF BEERS.
7. CONTINUED…
• BEER HAS PLENTY O' B VITAMINS.
• BEER IS SAFER THAN WATER.
• BEER PREVENTS HEART ATTACKS.(ANTIOXIDANTS).
• BEER FIGHTS CANCER (XANTHOHUMOL, A FLAVONOID FOUND ONLY IN HOPS. XANTHOHUMOL
IS A POTENT ANTIOXIDANT THAT INHIBITS CANCER-CAUSING ENZYMES)
8. INGREDIENTS OF BEER…
• BARLEY: CEREAL GRAIN TO THANK FOR THAT LOOPY FEELING YOU GET AFTER DRINKING A
FEW BOTTLES.
• HOPS: “HUMULUS LUPULUS!”-NO IT’S NOT A HARRY POTTER SPELL, IT’S THE SCIENTIFIC NAME
FOR THE “SPICE” OF BEER.
• YEAST: OH THE ENVIABLE LIFE OF A YEAST CELL !!!
• ADJUNCTS: ADD SOME TOPPINGS
• WATER : OVER 90% OF WHAT IS IN YOUR PINT GLASS.
• SUGAR: AAAH ! SWEET MYSTERY OF LIFE !!
9. WHY BARLEY FOR BEER
PRODUCTION?
• BARLEY IS THE MOST COMMONLY USED GRAIN IN BEER MAKING.
• OTHER GRAINS ARE ALSO USED BUT ONLY TO PROVIDE THEIR CHARACTERISTIC FLAVOUR AND
DIFFERENT LEVEL OF COMPLEXITY.
• SPECIALTY GRAINS(ADJUNCTS) ARE USED TO ENHANCE THE BARLEY, NOT REPLACE IT
• BARLEY’S ROLE IN BEER MAKING IS EQUIVALENT TO GRAPES’ ROLE IN WINEMAKING.
10. WHAT ARE HOPS?
• THE HOPS WE USE IN OUR BEER ARE ACTUALLY
FLOWERS, FROM THE PLANT HUMULUS LUPULUS.
• HOP VARIETIES ARE DESCRIBED AS BITTERING,
AROMA, OR DUAL PURPOSE.
11. WHY EXACTLY DO WE USE HOPS IN
BEER THEN?
• THE MOST IMPORTANT REASON TO USE HOPS IS TO BALANCE
THE SWEETNESS FROM MALT AGAINST THE BITTERNESS
FROM THE ALPHA-ACIDS.
• AROMA
• FLAVOUR
• NATURAL PRESERVATIVE
12. YEAST?
• CONVERSION OF SUGARS TO ALCOHOL AND CO2 .
• THOUSANDS STRAINS OF YEAST BUT ONLY CULTIVATED ONE MUST BE USED FOR BREWING.(NO
WILD STRAIN ALLOWED)
• REASON: IF OTHER YEAST CONTAMINATE THE BEER, THE RESULTS CAN BE OVER
CARBONATION, STRANGE FLAVOURS, AND ALL KINDS OF FERMENTATION PECULIARITIES.
13. YEAST TO BE USED?
Yeast
Ale-Top
Fermenting Yeast
Lager-Bottom
Fermenting Yeast
15. ALE-TOP FERMENTING YEAST
• THE "TOP-FERMENTING" TYPE, SACCHAROMYCES CEREVISIAE.
• SUITABLE TEMPERATURE RANGE:10OC-25OC.
• THEY RISE THE SURFACE DURING FERMENTATION AND FORMS A THICK AND RICH YEAST HEAD.
• FERMENTATION BY ALE YEASTS AT THESE RELATIVELY WARMER TEMPERATURES PRODUCES A
BEER HIGH IN ESTERS, WHICH MANY REGARD AS A DISTINCTIVE CHARACTER OF ALE BEERS.
• TOP-FERMENTING YEASTS ARE USED FOR BREWING ALES, PORTERS, STOUTS, ALTBIER, KÖLSCH,
AND WHEAT BEERS.
16. LAGER-BOTTOM FERMENTING
YEAST
• LAGER YEAST -THE "BOTTOM-FERMENTING"
TYPE, SACCHAROMYCES UVARUM, FORMERLY
KNOWN AS SACCHAROMYCES
CARLSBERGENSIS.
• SUITABLE TEMPERATURE-7OC-15OC
• THEY TEND TO SETTLE OUT TO THE BOTTOM
OF THE FERMENTER AS FERMENTATION NEARS
COMPLETION.
• SOME OF THE LAGER STYLES MADE FROM
BOTTOM-FERMENTING YEASTS ARE PILSNERS,
DORTMUNDERS, MÄRZEN, BOCKS, AND
AMERICAN MALT LIQUORS.
17. THE TASTE OF WATER
• BEER IS MOSTLY WATER ~90%
• WATER CONTRIBUTES TO THE UNIQUE TASTING OF BEER.
• THE REASON IS-MINERALS PRESENT IN THE WATER AFFECTS THE STARCH
CONVERSION(IN MASHING PROCESS).
• WATER AFFECTS THE PERCEIVED BITTERNESS AND HOP UTILIZATION.
• WATER ADDS DIRECTLY TO FLAVOUR.
• WATER IS USED BASED ON THEIR PROFILES(IONS CONC.)
18. USE OF SUGARS
• TO SPEED UP FERMENTATION
• TO REDUCE BITTERNESS
• TO GIVE COLOUR IN THE FORM OF CARAMEL.
• TO CAUSE SECONDARY FERMENTATION.
22. MALTING
• MALT IS OFTEN CALLED THE "HEART OF BEER" .
• IT’S A 3 STEP PROCESS:
1. STEEPING
2. GERMINATION
3. KILNING
• FERMENTABLE SUGARS AND ENZYMES(AMYLASES) ARE EXTRACTED IN
THIS PROCESS.
24. STEEPING
• STEEPING, IS A METHOD USED TO EXTRACT COLOURS AND FLAVOURS FROM BARLEY.
• ONLY <10% FERMENTABLE SUGARS ARE EXTRACTED.
• WATER IS HEATED BETWEEN 150 AND 170 F.
• THEN THE GRAINS ARE ADDED TO WATER.
• WATER IS ABSORBED BY THE GRAINS AND GERMINATION BEGINS.
• ITS IS KEPT IN WATER FOR 24-48 HOURS UNTIL THE MOISTURE CONTENT REACHES FROM 12%
TO 44%.
• ENZYMES GET ACTIVATED.
• RAW BARLEY THAT HAS BEEN PROPERLY STEEPED IS REFERRED TO AS "CHITTED" BARLEY"
26. GERMINATION
• PROCESS CALLED "STEEP OUT," THE CHITTED BARLEY IS TRANSFERRED FROM THE STEEP
TANK TO THE GERMINATION COMPARTMENT.
• STAYS THERE IN THE COMPARTMENT FOR 2-4 DAYS.
• GERMINATION BEGINS IN STEEPING STAGE BUT THE COMPLETED IN THE COMPARTMENT.
• IN THIS STEP BARLEY KERNEL GOES UNDER MODIFICATION(BREAKING DOWN ON
PROTEINS AND CARBOHYDRATE RESERVES OF THE GRAIN).
• GERMINATION IS TEMPERATURE CONTROLLED.
28. KILNING(HEAT DRYING)
• GERMINATION IS HALTED BY KILNING(HEAT DRYING).
• BECAUSE IF THE GERMINATION IS ALLOWED FURTHER ALL THE STARCH RESERVES
REQUIRES BY THE BREWER WILL BE UTILISED BY GROWING PLANT.
• TYPICALLY DONE WITH A FINISH HEAT OF 180-190° F FOR 2-4 HOURS.
• IT VARIES IN ACCORDANCE WITH FLAVOUR AND COLOUR REQUIRED.
• IT MAY BE ROASTED OR HEATED (VARYING TIME RANGE).
30. MILLING
• AFTER THE KILNING PROCESS THE MALT IS
FED IN THE MILL IN ORDER TO MASH THE
MALT.
• MASHING THE MALT INCREASES THE
SURFACE AREA OF THE GRAINS.
• LARGER THE SURFACE AREA GREATER IS THE
FERMENTABLE SUGAR EXTRACTION.
31. MASHING
• AFTER MILLING CRUSHED MALT IS HEATED WITH
WATER IN A VAT CALLED ‘MASH TUN’ FOR
PROCESS CALLED MASHING.
• NATURAL ENZYMES BREAKS THE STARCH INTO
FERMENTABLE SUGARS.
• STARCH> DEXTRINS >FERMENTABLE SUGARS
34. TEMPERATURE RANGES
FOR MASHING
1. 104 °F or 40 °F Activates beta -
glucanase, which breaks
down gummy beta-
glucans in the mash
2. 120 °F to 130 °F (49
°C to 55 °C)
Activates various
proteinases, which
break down proteins
that might otherwise
cause the beer to be
hazy.
3. 149 to 160 °F (65 to
71 °C)
Convert the starches in
the malt to sugar.
35. MASHING CONT.
• TYPES OF MASHES
1. SINGLE INFUSION MASH
2. TEMPERATURE MASH
3. DECOCTION MASH
4. MULTI-STEP MASHING
36.
37.
38. LAUTERING/SPARGING
• END OF THE MASHING PROCESS WHERE HOT
WATER IS RUN THROUGH THE GRAIN BED TO
EXTRACT A SWEET LIQUID CALLED WORT.
• GRAINS, SUGAR AND WATER AND OTHER
PARTICLES ARE ALSO IN THE MASH CONTAINER.
• WORT COLLECTION IS DONE.
• THERE IS FALSE SCREEN AT THE BOTTOM OF THE
MASH TUN.
41. BOILING
• SWEET WORT IS TAKEN FROM MASHING AND
ADDED TO BOILING UNIT.
Hops are added to
create hopped
wort.
Brew kettle
42. BOILING CONT.
• BOILING STERILIZES THE WORT, KILLING OFF ANY BACTERIA AND PREVENTING INFECTIONS.
• BOILING HOPS RELEASES CRITICAL ALPHA ACIDS THAT BITTER THE BEER TO OFFSET THE
SWEETNESS OF THE MALT. THE LONGER HOPS ARE BOILED, THE MORE BITTERNESS THEY WILL
RELEASE.
• BOILING VAPORIZES MANY UNDESIRABLE COMPOUNDS THAT CAN CAUSE OFF FLAVORS AND
AROMAS.
• BOILING CAUSES COAGULATION OF UNDESIRABLE PROTEINS IN THE WORT, ALLOWING THEM TO
FALL OUT DURING COOLING.
43. BOILING CONT.
• BOILING IS GENERALLY DONE IN OPEN POT.
• 10-20% HEAD SPACE FOR FOAMING TO PREVENT OVERFLOW IN COMMERCIAL BREWERS.
• EXCESS BOILING HAS TO BE AVOIDED AS IT MAY CAUSE THE FLAVOURS TO GO OFF AND ALSO
AFFECT THE AROMA AND QUALITY OF THE BEER.
• TEMPERATURE CONTROL IS MOST IMPORTANT FACTOR IN THE PRODUCTION OF QUALITY BEER.
44. COOLING
• COOLING IS A CRITICAL STEP IN BREWING PROCESS.
• BEST TO COOL THE WART QUICKLY AS IT PREVENTS BACTERIAL INFECTION –GIVING A
HEAT SHOCKS.
• IT ALSO PRECIPITATE OUT COAGULATED PROTEINS, HOPS AND OTHER DEBRIS LEFT OUT
OF BOILING.
46. FERMENTATION
• FERMENTATION IS A NATURAL PROCESS WHERE YEAST CONVERTS SUGAR INTO ALCOHOL AND
CARBON DIOXIDE (CO2).
• SUGAR PRODUCED IN MASHING STAGE IS CONVERTED INTO ALCOHOL.
• CO2 IS THE BY PRODUCT OF FERMENTATION WHICH IS UTILISED IN NATURAL CARBONATION
FOR BREWING.
49. TYPES OF FERMENTATION
• PRIMARY FERMENTATION
• SECONDARY FERMENTATION
• CONDITIONING AND FILTERING.
50. PRIMARY FERMENTATION
• IT IS FIRST STEP IN FERMENTATION AFTER
THE WORT IS PRODUCED.
• PRIMARY FERMENTATION STARTS WHEN
YEAST IS ADDED TO THE WORT RIGHT AFTER
THE BOILING AND COOLING STEPS. ONCE
THE YEAST IS ADDED, WE CALL THE MIXTURE
BEER AS OPPOSED TO WORT. THE PRIMARY,
OR ACTIVE FERMENTATION.
• TAKES 3-5 DAYS.
• CO2 PRODUCED IS STRONG IN THIS PHASE
PRODUCING A FOAMY HEAD ON THE TOP
THE BEER.
51. SECONDARY FERMENTATION
• SEPARATES BEER FROM THE TRUB.
• TRUB INCLUDES : YEAST CAKE , SEDIMENTS AS HOPS SEDIMENTS ,
GRAIN AND TANNIN PIECES.
• SECONDARY FERMENTATION IS NOT USUALLY A FERMENTING STAGE.
• SLOW REDUCTION OF REMAINING FERMENTABLES.
• ITS GENERALLY A SEPARATION STAGE.
• EXCESS FORMATION OF YEAST COLLEGE CAUSES OFF FLAVOURING
• PRODUCES AMINO ACIDS IF ALLOWED TO FOR LONGER TIME.
52. BIGGEST RISK IN SECONDARY FERMENTATION
•OXIDATION
• DURING THE TRANSFER OF BEER FROM PRIMARY TO SECONDARY FERMENTING VESSEL THE
RISK IS THE EXPOSURE OF OXYGEN TO THE BEER.
• DURING SIPHONING THERE ARE SPLASHES AND ONCE A BEER GETS EXPOSED TO OXYGEN ITS
GETS OXIDISED TO ACID.
• ACID FORMATION TAKES PLACE
• EVEN IF YOU USE GOOD SANITATION PRACTICES YOU ALWAYS RUN THE RISK OF POSSIBLE
CONTAMINATION.
• SO ! PERFORM SECONDARY FERMENTATION ONLY IF YOU ARE A PRO!!
53. NEED A SOLUTION?
• USE CONICAL FERMENTERS.
• USE MODERN BREWING INGREDIENTS
• USE ROBUST YEAST(GENETICALLY MODIFIED)
• A PROPER MASH PH AND LONG BOIL WILL REDUCE
THE CHANCE OF EXCESSIVE TANNINS OR
SEDIMENT PROBLEMS.
54. CONDITIONING: FERMENTATION’S
GRAND FINALE!!
• THE REACTIONS THAT TAKE PLACE DURING CONDITIONING ARE PRIMARILY A FUNCTION OF
THE YEAST.
• CONDITIONING PHASE INCLUDES- ENHANCING FLAVOUR, REMOVAL OF DORMANT YEAST IN
ORDER PREVENT FROM PRODUCTION OF ACID.
• REMOVAL OF YEAST FLOCCULATES BY CHILLING THE BEER IS CALLED COLD CONDITIONING.
• COLD CONDITIONING FOR A WEEK CLEARS THE BEER WITH OR WITHOUT THE USE FININGS.
• THIS PHASE PROVIDES THE STABILITY TO THE BEER.
55. CONDITIONING CONT.
• AT THIS STAGE, BEER IS COOLED TO AROUND FREEZING.
• ENCOURAGES THE SETTLING OF YEAST, AND CAUSES THE PROTEINS TO COAGULATE AND
SETTLE OUT WITH THE YEAST.
• UNPLEASANT FLAVOUR SUCH AS PHENOLIC COMPOUNDS BECOMES INSOLUBLE IN THE COLD
BEER, AND BEER FLAVOURS BECOMES SMOOTHER.
• CONDITIONING CAN TAKE PLACE IN THE SAME TANK AS FERMENTATION, OTHERWISE SEPARATE
TANKS MUST BE EMPLOYED.
56. FILTERING• ITS STABILIZES THE BEER FLAVOUR
• GIVES THE BEER ITS POLISHED SHINE AND BRILLIANCE.
• TYPES OF FILTRATION:
1. ROUGH: FILTRATION LEAVES CLOUDINESS IN THE BEER, BUT ITS IS NOTICEABLY CLEARER
THAN UNFILTERED BEER.
2. FINE: FINE BEER GIVES YOU A GLASS OF BEER THAT YOU COULD READ A NEWSPAPER
THROUGH, WITH NO NOTICEABLE CLOUDINESS.
3. STERILE: IT REMOVES ALMOST ALL MICROORGANISMS FROM THE BEER .
57. PASTEURIZATION
• IN THIS PROCESS BEER IS HEATED UP TO 60-66OC.
• TIMING : LESS THAN 20 MINUTES.
• KILLS BACTERIA AND REMAINING YEAST WHICH MAY CAUSE OFF FLAVOURING AND FURTHER
FERMENTATION.
• IT MAY BE DONE BEFORE BOTTLING OR AFTER BOILING
• ITS BETTER TO DO PASTEURIZATION AFTER BOTTLING SO THAT NO OTHER CONTAMINATION
IS FURTHER INTRODUCED INTO THE BOTTLE/PACKAGING.
58. PACKING AND BOTTLING
• PUTTING THE BEER INTO THE CONTAINERS IN
WHICH IT WILL LEAVE THE BREWERY.
• TYPICALLY MEANS BOTTLE AND KEGS, MIGHT
INCLUDE CANS OR BULK TANKS FOR HIGH
VOLUME CUSTOMERS.
• LIFE SPAN:
BOTTLED BEER : 6 MONTHS
CANNED BEER : 1 YEAR
DRAUGHT BEER : 48 HRS AFTER
TAPING
During this process, natural enzymes within the malt break down much of the starch into sugars which play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours, and during this time various temperature rests (waiting periods) activate different enzymes depending upon the type of malt being used, its modification level, and the desires of the brewmaster. The activity of these enzymes convert the starches of the grains to dextrines and then to fermentable sugars such as maltose.
Sparging, also called lautering is a step at the end of the mashing process where hot water is run through the grain bed to extract a sweet liquid called wort. The wort is later boiled and fermented to produce beer.
Finings: agents such as isinglass(fish bladders) , polycar (plastic dust) , and gelatin are added to the fermentation to speed up the flocculation process and promote the settling of haze forming proteins and tannins.