This document provides an overview of the beer making process and the types of beers served at The Café. It discusses the key ingredients in beer including water, starch sources like barley, hops, and yeast. The manufacturing process includes malting, mashing, boiling, fermentation and packaging. It also describes the different types of fermentation including top-fermenting and bottom-fermenting beers. Finally, it lists the beers served at The Café including popular brands like Stella Artois, Bitburger, Asahi, Budweiser, Corona Extra, and Heineken.

1. Beer & types of Beers at
The Café

2. Table of Contents
• What is Beer
• Facts
• Ingredients
• Manufacturing of beer /Brewing
• Beers Served at The Café

3. What is Beer???
Beer is an alcoholic beverage
produced by starch and
fermentation of Sugar. Starch
comes from malted Barley or
malted Wheat to make beer.

4. Facts
• Beer is the world's most widely consumed
alcoholic beverage, and the third-most popular
drink, after water and tea.
• Strength of beer is usually around 4% to 6% abv.
(Alcohol by volume)
• Beer forms part of the culture and is associated
with social traditions such as beer festivals, pub
crawling and pub games.
• The process of making beer is called Brewing &
the company that makes beer is called a Brewery.

5. Basic Ingredients of Beer
Water Regions have water with different
mineral components, thus giving
different tastes in Beer.
Starch source
main Barley
Starch source in a beer provides the
fermentable material and is a key
determinant of the strength and
flavor of the beer.
Hops The flower of the hop vine is used
as a flavoring and preservative
agent in beers which gives the
bitterness. The flowers themselves
are called "hops".
Yeast Yeast is the microorganism that
ferments beer. Yeast metabolizes
the sugars extracted from grains,
which produces alcohol and carbon
dioxide.

7. Malting
Malting is the process where barley grain is made ready for brewing.
Malting is broken down into three steps in order to release the
starches in the barley.
• Steeping - the grain is added to a vat with water and allowed to
soak for approximately 40 hours.
• Germination - the grain is spread out on the floor of the
germination room for around 5 days.
• Kilning when the malt goes through a very high temperature drying
in a kiln; with gradual temperature increase over several hours.
The grains are now termed malt, and they will be milled or crushed to
break apart the kernels which contains the majority of the
carbohydrates and sugars; this makes it easier to extract the sugars
during mashing.

8. Mashing
Mashing is the process of combining a mix of milled
grain & water and heating the mixture in a vessel
called a "mash tun“ which defines the act of
brewing, such as with making tea. Mashing allows
the enzymes in the malt to break down the starch in
the grain into sugars, typically maltose to create a
malty liquid called wort. Mashing usually takes 1 to
2 hours, during this time the various temperature
activate different enzymes depending upon the
type of malt being used, its modification level, and
the intention of the brewer.

9. Lautering
Lautering is the separation of the wort (the liquid
containing the sugar extracted during mashing)
from the grains. It is done in a mash tun. Most
separation have two stages: wort run-off during
which the extract is separated in an undiluted state
from the grains, and sparging, in which extract
which remains with the grains is rinsed off with hot
water. The lauter tun is a tank with holes in the
bottom to hold back the large bits of grist. The bed
of grist that settles on it is the actual filter. Some
lauter tuns have rotating knives to cut into the bed
of grist to maintain good flow.

10. Boiling
After mashing, the beer wort is boiled with hops
in a large tank known as a "copper" or brew
kettle. The boiling process is where chemical
reactions take place including sterilization of the
wort to remove unwanted bacteria, releasing of
hop flavors, bitterness. The boil on average lasts
between 45 and 90 minutes, depending on its
intensity, the hop addition schedule, and
volume of water the brewer expects to
evaporate.

11. Whirlpool
At the end of the boil, solid particles in
the hopped wort are separated out,
usually in a vessel called a "whirlpool"
or "settling tank”. Whirlpool systems
vary, smaller breweries tend to use a
brew kettle, larger breweries use a
separate tank, and design as well will
differ.

12. Hopback
A hopback is a additional chamber that acts as a
filter by using whole hops to clear debris from the
unfermented wort as the whirlpool does, and also
to increase hop aroma in the finished beer. Hops
are added to the chamber, the hot wort from the
kettle is run through it and then immediately cooled
in the wort chiller before entering the fermentation
chamber. Because it is a sealed chamber it
facilitates maximum retention of hop aroma that
would normally be driven off. The hopback has
mainly been substituted in modern breweries by
the whirlpool.

13. Fermentation
Fermentation takes place in fermentation
vessels. After the wort is cooled, yeast is
added to it and it begins to ferment. During
this stage sugars from the malt are
converted into alcohol and carbon dioxide,
and the product can be called beer for the
first time. Fermentation may take place in
open or closed vessels. Fermentation are
of two types.

14. Types of fermenting
• Top-fermented beers: A top-fermenting yeast
clumps and rises to the surface, they generally
form a foam on the surface of the fermenting
beer typically between 15 and 24 °C. At these
temperatures, yeast produces significant
amounts of flavour and aroma products, and
the result is often a beer with slightly "fruity"
compounds. Warm-fermented beers are ready
to drink within three weeks after the
beginning of fermentation. Eg. Pale Ale, Stout,
Wheat beers.

15. Cool bottom-fermenting yeast typically
undergoes fermentation at 7–12 °C , then is
given a long secondary fermentation at 0–4 °C.
During the secondary stage, the beer clears and
mellows resulting in a "cleaner"-tasting beer. Eg.
Lager beers.
Lagers represent the vast majority of beers
produced today. Some lagers are marketed as
Pilsner.

16. Conditioning
After fermentation, beer is conditioned,
matured or aged, which can take from 2 to 4
weeks, several months, or several years,
depending on the brewer's intention for the
beer. The beer is usually transferred into a
second container, so that it is no longer exposed
to the dead yeast and other debris that have
settled to the bottom of the primary fermenter.
This prevents the formation of unwanted
flavors.

17. Packaging
The beer is filtered to stabilize the
flavour, and gives beer its polished
shine and brilliance. Packaging is
putting the beer into the containers in
which it will leave the brewery, this
means putting the beer into bottles,
aluminum cans and kegs/casks.

18. Beers at The Cafe

19. Stella Artois formally called Stella, is a pilsner
beer of between 4.8 ABV. Stella is originally
brewed in Belgium since 1926, although it is also
brewed in other locations.
Bit burger is a large German brewery founded in
1817. Bit burger ranks No. 3 among Germany's
best selling breweries. Bit burger is a 4.8% ABV
Pilsner.
Asahi is a leading brewery based in Tokyo,
Japan. Asahi was founded in Osaka in 1889.
Asahi is a 5.0% ABV dry beer.

20. Budweiser is an American pale lager introduced in
1876. It has grown to become one of the highest
selling beers in the United States. Budweiser is 4.2%
ABV.
Corona Extra is a pale lager produced in Mexico in
1925 for domestic distribution and export to all
other countries besides the United States. Corona
Extra is 4.4% ABV.
Heineken Beer is a pale lager beer with 5% ABV
produced by the Dutch brewing company. Heineken
is well known for its signature green bottle and red
star. Heineken was founded in Amsterdam in 1864.

21. Questions ???