Beer is made from fermented malt flavored with hops. The process involves malting, milling, mashing, lautering, boiling, fermentation and conditioning. Beer comes in varieties like ales and lagers. Moderate beer consumption provides health benefits such as preventing cancer and heart disease, increasing bone density, controlling diabetes, and improving digestion. Beer contains vitamins, minerals, antioxidants and other compounds that are beneficial if consumed in moderation.

1. BEER- PROCESSING
AND HEALTH BENEFITS
By- Chandresh Tripathi
Roll-014
CFT,UoA

2. Introduction
• Beer is the oldest and most widely
consumed alcoholic drink in the world.
• The third most popular drink overall
after water and tea.
• This should not be surprising, as beer is also the most
complex and varied of drinks.
• The process of making beer is known as brewing.
• The alcoholic strength of beer is around 4% to 6%
alcohol by volume (ABV)

3. Variety in beer
• It can taste like lemons or smoke, coffee or
coco-nuts, bananas or bread, chilies or ginger.
• Beer can be crisply acidic and earthy, or it can
be bracingly bitter and secularly aromatic.
• It can be enjoyed days after it was brewed or
emerge from a bottle more than a century later
and produce rapturous delight.

4. Definition
• It is a noun and can be described as “An
alcoholic drink made from yeast-fermented
malt flavoured with hops.”

5. History
• oldest prepared beverages, possibly
dating back to the early Neolithic or
9500 BC.
• The earliest known chemical evidence
of barley beer dates to circa 3500–
3100 BC.
• Beer was spread through Europe
by Germanic and Celtic tribes as far
back as 3000 BC.
• As per current scenario, the brewing
industry is a global business.

6. Types of beer

7. ALES
• It is a type of beer brewed using
a warm fermentation method,
resulting in a sweet, full-bodied
and fruity taste.
• Historically, the term referred to
a drink brewed without hops.
•Ale typically has a bittering agent to balance the sweetness
of the malt and act as a preservative.

8. Lager
• It is a type of beer that
originates from the part
of the Austrian
Empire that is now
known as the Czech
Republic.
• It is conditioned at low
temperatures, normally
at the brewery.
• It may be pale,
golden, amber, or dark.

9. WELCOME TO THE WORLD
OF BREWERY.

10. Ingredients required
Malt
Hops
Brewer’s Yeast
Brewing Water
Adjuncts

11. Malt
• Malt is
germinated cereal grains
that have been dried in a
process known as
"malting".
• The grains are made
to germinate by soaking
in water, and are then
halted from germinating
further by drying with
hot air.

12. Hops
• Hops are the flowers of vine plant Humulus lupulus.
• Impart bitter, zesty, or citric flavours.
• Humulones found in hops:
i. Gives the beer its bitterness.
ii. Increases the beers shelf life.
• Hops contains resins and oils.
a. The resins gives bitterness to the beer.
b. The oil enhances the flavor and aroma of the beer.

13. Brewers yeast
Are unicellular microorganisms.
Converts sugar into alcohol and carbon
dioxide.’
Are added after water and malt altogether
is boiled and cooked.
Two types of yeast are used
i. Ale yeast (saccharomyces cerevisiae)
ii. Lager yeast (sacchromyces uvarum)

14. Brewers water
• Makes up to 90% volume of beer.
• Is obtained from well or spring or tap water might also
be used.
• Its purity is maintained to obtain good beer.
• salt and minerals contents are
monitored and adjusted.
I. If water contains too much sulphur,
the brew becomes bitter.
I. Magnesium on the other hand is an
important molecule for yeast.

15. BREWING
PROCESS

17. 1. Malting
• The grains are soaked in water tanks for 2-3 days
at 10-150C (steeping)
• They are allowed to germinate for 6-15 days
(humidity: 45%, temperature: 12-210C).
• Enzyme cytase converts insoluble starch to
soluble one.
• Enzyme dystase convert the soluble starch into
sugars.
• Conversion of starch into sugars (maltose) is
known as malting.

18. • The malt is then hot air dried at about 550C in
oast houses (oasting).

19. 2. Milling
• After drying and heating, the rootlets from
malt is removed.
• The grains are then grinded coarsely in roller
mills; forming grists.

20. 3. Mashing
• The grist is mixed with hot water
• The mash is cooked for up to 6
hours at low temperature.
• Enzymes in the malt convert starch
into sugars producing wort.
• The wort is then boiled for about an
hour and a half.
• Factors like: temperature, time and
pH are adjusted.

21. 4. Lautering
• Refers to separation of wort(sugar solution) from the
undissolved part of the grain.
• Water is sparged through the grains.
• This process is done in tanks known
as lauter tun which contains a giant sieve.

22. 5. Boiling
• The wort is then transferred into boiling tanks
(kettle)
• Hops are added at this stage.
• Boiling: sterilizes the wort, inactivates the
enzymes, coagulates proteins present and
forms flavor compound from added hops.

23. 6. Hop separation and cooling
• Protein and hops are removed from wort.
• It is then cooled in a plate cooler where the
coolant flows in opposite direction to the wort.
• The wort temperature drops from boiling to
about 10-200C in a few seconds.

24. 7. Fermentation
• The cooled oxygenated wort
is placed into fermented
vessel and yeast are added.
• Fermentation lasts for
about 7 to 10 days or more.
• The function of fermenter
is:
 To contain a maximum
amount of wort.
 To allow evacuation or
collection of carbon dioxide.
 To have a proper cooling
system.

25. 8. Lagering
• Storing and conditioning stage of beer.
• Beer is kept at about 00C in stainless steel tanks
after fermentation has occurred.
• Beer is stabilized and matured to produce desired
flavor.
• It is either pasteurized or filtered once or twice
before bottling.
• This process takes 1-3 weeks or months
depending upon the type of beer being produced.

26. 9. Bottling and preservation
• Packaging done in : bottles, cans and barrels.
• The container is kept free of oxygen.,
• The beer is then pasteurized.
• This kills the remaining yeasts.
• When bottling, the beer is subjected to
carbonization process.

27. Health benefits of beer become prominent if it is
consumed in moderate amounts.
HEALTH
BENEFITS OF
BEER

28. Proximate composition of beer.

29. 1) Prevents Cancer
• A flavonoid compound called
xanthohumol is found in the
hops commonly used in
brewing beer.
• It has been seen to play a
major role in the
chemoprevention of cancer,
including prostate cancer.

30. 2. Protects Heart
• Beer contains vitamin B6,
which protects
against heart diseases by
preventing the build-up of a
compound called
homocysteine.
• It has a thinning effect on the
blood and prevents the
formation of clots, which
cause blockages in the
coronary arteries.

31. 3. Increases Bone Density
• Moderate intake is shown to
increase bone density, thereby
preventing the risk of fractures and
osteoporosis.
• A 2009 study concluded that the
elevated levels of silicon in beer
can contribute to higher bone
density.

32. 4. Controls Diabetes
• Studies have linked
moderate beer consumption
to a lower prevalence
of type 2 diabetes.
• About 15 different scientific
researches have confirmed
that beer reduces the risk of
suffering.

33. 5. Prevents Anemia
• Beer is a good source of vitamin B12 and folic
acid, a deficiency of which may lead
to anaemia.
• Vitamin B12 is also essential for maintaining
normal growth, good memory,
and concentration.

34. 6. Delays Aging
• Beer increases the
potency and impact
of vitamin E, which is a
major antioxidant in the
body.
• It is an important part of
the maintenance of
healthy skin, while also
slowing down the aging
process.

35. 7. Prevents Gallstones
• Regular consumption
of a moderate amount
of beer affects
the cholesterol
levels and decreases
bile concentration,
leading to a reduced
risk of developing
gallstones.

36. 8. Prevents Dementia
• Beer consumption also
boosts the level of
“good cholesterol” by
10-20%, thus reducing
the risk of dementia
and cardiovascular
diseases.

37. 9. Improves Digestion
• Beer is shown to possess a number of digestive
properties, which include the stimulation of
gastrin, gastric acid, cholecystokinin, and
pancreatic enzymes.

38. 11. Reduces Risk of Kidney Stones
• Beer is high in potassium and magnesium,
which results in a reduced risk of kidney
stones.
• A Finnish study singled out beer among other
alcoholic beverages, finding that it was better
for your kidneys. In fact, each bottle of beer
you drink reduces the risk of developing
kidney stones by 40%.

40. List of health benefits
1. Prevents type 2 diabetes.
2. Protects against gallstones.
3. Good vitamin source.
4. Niacin or vitamin B3
5. Riboflavin
6. Pantothenic acid.
7. Folate.
8. Improves brains health.
9. Improves heart health.
10. Boosts creativity and problem
solving skills.
11. Improves kidney function.
12. Speeds up recovery process.
13. Improves metabolism.
14. Prevents formation of cataracts.
15. Lowers blood pressure.
16. Protects from infection.
17. Strengthens bones
18. Improves digestion.
19. Promotes sleep
20. Prevents blood clot.
21. Boosts memory.
22. Relieve stress.
23. Cure for cold.
24. Decreases risk of getting cancer,
etc.

41. Conclusion
• Beer is the oldest and most widely
consumed alcoholic drink in the world.
• It is an alcoholic drink made from yeast-
fermented malt flavoured with hops.
• Health benefits of beer become prominent if
it is consumed in moderate amounts.

42. THANK YOU FOR
YOUR ATTENTION!!