History of beer Beer is one of the world’s oldest beverages, with the history of beer dating back to the 6th millennium BC. Beer may have been known in Neolithic Europe as far back as 3000 BC and was mainly brewed on a domestic scale. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture. Today, the brewing industry is a global business

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Beer production &
Vietnamese beer
industry
Trần Thị Hạnh Hiền
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2. Beer

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 Beer is one of word’s oldest
prepared beverages
 A very important drink in many
cultures

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Beer IS….
• Beer is the fermented
extract of malted cereal
grain, principally Barley
• It has an ethanol
content of 2-6%
• Four ingredients are
inalienable component of
beer: water, malt, yeast
and hops

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•Water
Water constitutes 90% of the volume of beer.
Must proved to be clean and pure
•Malt
Kept from barley
Provides extractive substance that could ferment
•Hop
Increases taste
Has anti – bacterial properties
•Yeast
Single – celled organism
Responsible for converting the sugar to alcohol
and carbon dioxide in the fermentation stage
Ingredients are…….

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Beer processing

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 Malt is crushed for easier absorb
the water
 Then malt is mixed with water
during the Mashing process
The starch Malt in the malt is
converted to sugar by natural enzymes
The Mash is then filtered to remove
residual husk , leaving behind a sweet
solution called wort.
Mashing
Milling and Mashing

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Wort is boiled with hops and
sometime other ingredient in
kettle
This stage is what decide
flavour, colour and aroma of
the beer are made
Boiling the wort
Boiling

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 This wort contains sugar, amino acids, vitamins
 Wort is then transferred to a whirlpool to further clarify
the wort
Whirlpool

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Cooling
After whirlpool
the wort is
cooled to about
10°C, ready for
fermentation.

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Fermenting
 Based upon beer style, the
appropriate strain of
brewers yeast is added to
the wort inside
fermentation tanks
 Yeast breaks down the
sugar in wort to produce
alcohol, carbon dioxide
 Once fermentation is
complete, the yeast also
settles, leaving the beer
clear and then is stored
for reuse

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Maturing & filtering
 Beer undergoes Cold
Maturation for a few days
before it is ready to filter
 Residual yeast and protein
are removed through the
Beer Filter to form clear
bright beer
 Filtration also help to
stabilize the flavour of the
beer

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Packaging
• Packaging is a critical quality control point.
• Using advanced technology, the beer is keg, bottled or
canned, labelled and then packed.

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Vietnamese beer industry
Beer industry in Viet Nam was established in the
end of 19th century, with two famous companies:
Hanoi beer and Saigon beer

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Since 1990s, many economic sector in the country and
more big foreign brewers have invested in Viet Nam
Vietnamese beer industry

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• Vietnam: Highest Per Capita Consumption of Beer
Vietnamese beer industry

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• With a population of
about 90 million people,
Vietnam is considered
as a large market with
potential growth.
• On average, people in
Vietnam consumes only
2.5 liters / year before
1992, by 2011 this
proportion had
increased to 29.8 liters /
year, and the rate of
consumption in 2012
increased to 31.9 liters /
person / year.
Vietnamese beer industry

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