The document outlines the production of beer, detailing key raw materials like malt and hops, the brewing process which includes steps such as milling, mashing, and fermentation, and eventual bottling stages. It also discusses the impact of varying conditions on flavor and alcohol content, alongside opportunities and best practices for consumers. Overall, the document serves as a comprehensive guide to beer production from raw ingredients to finished product.

1. Production of Beer
MOHIT ROY
2ND
YeaR BIOTecHNOlOgY STuDeNT
ST.XavIeR’S cOllege, BuRDwaN

2. Key Points
Raw Materials
Production Process
Clarification of the Beer
Bottling
Opportunities

3. Raw Materials

4. Malt
Malt is one of the main ingredients
and is obtained from barley, which
is subjected to a process of
germination under controlled
conditions. This operation (called
malting) causes, towards the end of
the production process, the
development of carbohydrates and
nitrogenous substances by the
enzymes formed during the
germination process.
Varying conditions during the
malting process (temperature and
humidity) allows different types of
malt to be obtained, giving different
colours and flavours to the beer.

5. Other unmalted
cereals
Of the unmalted cereals
normally used, corn is very
common; the oils are
extracted, then it is milled and
called grits. Barley, rice or
wheat may also be used.
These cereals are used to
reduce the percentage of
proteins in the wort.Unmalted
cereals give the beer a lighter
colour and specific
characteristics according to
the type of cereal chosen.

6. Hops (Humulus
lupulus)
The hop (humulus lupulus) is
an aromatic plant that gives beer
its flavour and bitterness. It
contributes to the formation of a
good froth and protects the beer
against contamination by
microorganisms. Today, extracts
from this plant are used
industrially, obtained in such a
way as to preserve its qualities.
Hop varieties are classified in
terms of bitterness and flavour,
which vary according to the
amount of resin and essential
oils they contain.

7. Production Process

8. Upstream & Downstream
Processing
• The entire process is divided into 2 parts:
Upstream processing & Downstream
processing .
• Upstream processing involves all the
steps required for preparing the crude
beer & Downstream processing involves
the steps required for preparing the
finished product.

9. • The basic upstream & downstream
processing varies from breweries to
breweries, also varies depending upon the
equipments ,the types of machinery
,weather condition etc.Which affect the
taste.

10. Preparing the Wort
The first phase in the process of beer
production is the preparation of the wort. This
process has four stages:

11. Milling: In order for
the malt
components to be
rapidly extracted
and converted, the
malt is milled to
obtain coarse flour.
The other
unmalted cereals
are also milled to
varying degrees.
Mashing: The flour from the
cereals (malt and other unmalted
cereals) is mixed with water and
subjected to certain processes to
obtain a wort of a suitable
composition for the kind of beer
being produced (varying times,
temperatures and PH). These
conditions encourage the
development of complex starch
molecules and proteins in other
simpler ones by means of
enzymes formed during the
production of the malt. Mashing
lasts 2 to 4 hours and finishes
with a temperature of
approximately 75 ºC.

12. Boiling the wort: The diluted and filtered wort is boiled for around 2
hours. Hops are added at this stage. The purpose of boiling is to:
•Transform and make soluble the bitter substances in the hops;
•Eliminate undesirable volatile substances;
•Sterilise the wort;
•Provoke the precipitation of proteins of high molecular weight;
•Establish the final concentration of wort.
After boiling, it is necessary to separate the precipitated protein and the
insoluble hop components from the hot wort. Separation may be carried
out in a decanter using gravity or with centripetal force in a "whirlpool".
Before the hopped wort goes into the fermentation tanks, it is cooled to
a temperature of around 9 ºC and aired in sterile conditions.
Filtration of the wort: After mashing, the whole volume is filtered in
order to separate the spent grains (which is an excellent animal feed)
from the wort itself. This is done by passing water through the mash at
the right temperature in a filter press or lauter tun, which lasts around 2-
3 hours, conducted at a temperature of 75-80 ºC.

13. Fermentation/Maturation/Stabilis
ation
During fermentation, the wort sugars are converted by the
transformation of yeast into alcohol and carbon dioxide.
Fermentation begins when yeast of a culture selected for the
type of beer being produced is added to the cooled oxygen-
saturated wort.
Fermentation takes place at controlled temperatures and lasts
around 7 days. At first it is quite violent, then slows down
gradually until the yeast is deposited on the bottom of the tank.

14. Maturation, the
phase after
fermentation, is
the period in
which the beer
is allowed to
rest at suitable
temperatures in
order for the
undesirable
volatile
components,
which might
affect the final
«bouquet» of
the beer, to be
released.
The next operation is
stabilisation. This
consists of letting the
beer stabilise at
temperatures of
between 0ºC and -
2ºC, to permit colloidal
stabilisation.

15. Clarification of the
Beer
Clarification is the operation that gives the beer its clear
limpid quality, eliminating the last remaining traces of
clouding still in suspension. It consists of pumping the
liquid through a suitable filter. The filtered beer is then
stored in tanks, now ready to be bottled.

16. Bottling
The final stage of the beer
production process is
transferring the beer into
different kinds of containers
(bottles, barrels, cans etc).
Before or after bottling, the
beer needs to be biologically
stabilised. This operation may
be carried out cold (sterilising
filtration) or hot (using
pasteurisation, which may be
done either immediately before
- flash pasteurization - or after
the drink is introduced into its
container - tunnel
pasteurisation). At the bottling
stage, the beer is inserted into
different forms (bottle, barrel,
can etc) to enable it to be
appreciated with moderation.

17. Alcohol Amount
• Beer is incompletely fermented alcoholic
drink made of malt, hop and water. The
most consumed beer is 10° and 12° where
1° doesn’t express alcohol ratio but the
fermented sugar percentage. 1° is
approximately 0.35% of alcohol.

19. Opportunities for
you?
• profit generators
• higher margins
• incremental sales
• added ring totals
• impulse purchases
• selection
• value add for your
consumers
• point of difference from
competition
• become more of a
destination

20. Bottle Beer – Do’s &
Don’ts
• Always pour bottle beer into a
glass
• drinking from the bottle traps
carbonation and flavor which
can leave you feeling bloated
• pouring into a glass releases
carbonation, flavor and aroma
of the beer
• pour beer down the center of
glass to release carbonation
and flavor
• pouring down the side of the
glass minimizes foam and
traps carbonation leaving the
beer flat looking and gassy
tasting.

21. References
• http://www.bierengezondheid.be
• http://www.umm.edu/altmed/
ConsLookups/Supplements.html
• http://infowebz.com/pivo/
• http://www.tourismvictoria.com/ Content/EN/348.asp
• https://www.google.com/search?
q=beer&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjRionrp43XA
hUIMhoKHa3EBHIQ_AUICygC#imgrc
• https://www.google.co.in/search?
q=bear+production+process&dcr=0&source=lnms&tbm=isch&sa=X&ved=0a
hUKEwj-
jdPjto3XAhUTUI8KHVgTDqsQ_AUICygC&biw=1366&bih=662#imgrc=_

22. Children, don’t drink beer – drinking beer
you’ll go dotty slowly!!!
…doesn’t matter, we have time enough!