This document discusses the brewing process and history of beer production. It begins by defining breweries and noting the oldest brewery is the Weinhnstephan brewery in Germany. It then covers the industrialization of breweries dating back 5000 years, and major technological advances like refrigeration and understanding of microbes. The modern brewing process uses stainless steel vessels and precise temperature control. Beer is made from water, starch sources like malted barley, hops, and yeast through a multi-step process including mashing, boiling, fermenting and packaging.

1. BREWERIES

2. • Place dedicated to make beer
• Diversity of breweries is based on
-diversity of processes
- degrees of automation
-kinds of beer produced
• Oldest brewery – Weinhnstephan brewery in
Bavaria, Germany.

3. INDUSTRIALIZATION OF
BREWERY
• Can be traced back to almost 5,000 years to
Mesopotamian writings
• Production of beer took place at home-
“women’s work”.
• Monasteries and other Christian institutions
used beer as payment.
• Early breweries were built on multiple stories
• Used large copper vats
• Fermentation and packaging in lined wooden
containers.

4. MAJOR TECHNOLOGICAL
ADVANCES
• The steam engine by James Watt brought
automatic stirring mechanisms and pumps into
the brewery.
• Carl Von Linde is credited with developing the
refrigeration machine .
• The discovery of microbes by Louis Pasteur was
instrumental in controlling the fermentation
process.

5. MODERN BREWERY
• Vessels- stainless steel
• Heating – pressurized steam, direct- fire
systems
• Cooling- jackets
• Samples are pulled out at every step of the
process.

6. BEER
• World’s most widely consumed alcoholic beverage
• Third most popular drink overall after water and tea
• The “code of Hammurabi” included laws regulating beer
and beer products
• “the Hymn to Ninkasi” – a prayer to the Mesopotamian
Goddess of beer
• Today brewing is a global business that includes several
multinational companies
• Strength of beer is usually around 4 to 6% although it
may vary from 0.5 % to 40 %

7. BREWING
• Process of making beer
• Starch source wort beer
• effected by yeast

8. INGREDIENTS
• Water
• Starch source, such as
malted barley
• Brewer’s yeast
• Hops ( for flavoring)
MATLED BARLEY BEFORE
ROASTING

9. Less commonly used starch sources include
• Millet, sorghum and cassava root in Africa
• Potato in Brazil
• Agave in Mexico

10. WATER
• Beer is composed mostly of water
• Different mineral compositions of water- different
types of beer
• Dublin has hard water, well suited to make stout
like Guinness
• Waters of Burton in England contain Gypsum
which benefits making pale ale.

11. STARCH SOURCE
• Fermentable material
• Key source in determining the strength and
flavor of beer
• Malted grain – most common source
GRAIN IS SOAKED IN WATER
DRYING PARTIALLY GERMINATED
GRAIN IN A KILN

12. • Malting grain produces enzymes that
convert starch into fermentable sugars
• Different roasting time and temperature
are used to create different colors of malt
from the same grain
• Darker malts produce darker beers.

13. HOPS
• Flavoring beer
• Flowers from hop vine
are used as flavoring and
preservative agent
• Flowers are called hops
HOP CONE

14. CHARACTERISTICS OF HOPS
• Contributes bitterness to the beer, that balances
the sweetness of malt
• Contribute floral, citrus and herbal aromas and
flavor to the beer
• Have an antibiotic effect- useful in fermentation
process
• Aids in “head” retention
• The acidity of hops is a preservative.

15. YEAST
• Brewer’s yeast- Saccharomyces cerevisea(top
fermentor)
Saccharomyces uvarum( bottom
fermentor)
• Responsible for fermentation in beer
• Metabolize the sugars extracted from grains into
alcohol and CO₂.
• also influence character and flavor of beer

16. BREWING PROCESS
9 steps:
• Malting
• Milling
• Mashing
• Lautering
• Boiling
• Fermenting
• Conditioning
• Filtering
• Filling
ROYAL BREWERY IN
MANCHESTER, UK

18. MASHING
• Combining malted barley
and water and heating in
a “mash tun”
• Allows enzymes in the
malt to convert complex
sugars into maltose
• Usually takes 1 to 2 hours
• The end product of
mashing is called “wort”.

19. • Mashing involves pauses at certain
temperatures
-45˚C –activates various proteases
-62˚C –activates β- glucanase
-73˚C-used to convert starches in the malt to
sugar.

20. LAUTERING
• Separation of wort from the grains
• Carried out in a lauter tun
• Tank with holes at the bottom small enough to
hold back the large bits of hulls.
• Two stages:
1. wort run off
2. sparging

21. BOILING
• Beer wort is boiled with
hops in “copper” or brew
kettles
• Chemical reactions
-releasing of hop flavors
-sterilization of wort
-precipitation of proteins
-stopping enzymatic
reactions
-concentration of wort
BREW KETTLES

22. WHIRLPOOLING
• Tea-leaf paradox
forces denser solids (
coagulated proteins,
vegetable matter from
hops) into a cone in
the centre of the tank.
• There is a separate
tank for whirl pooling

23. WORT COOLING
• After whirl pooling, the wort is brought down to
fermentation temperature before yeast is added
• 20 to 26˚C
• Plate heat exchanger

24. FERMENTATION
• Chemical conversion of
sugars into alcohol
• Wort is cooled and
aerated with sterile air
• Yeast is added to it and
fermentation begins.
• Cyclo-cylindrical vessels
or CCVs are used
• Cone’s aperture is 60˚
• Made of stainless steel

25. • Brewing yeasts may be classified as
- top fermenting ( S. cervisea)
- bottom fermenting (S. uvarum)
• Top fermenting yeasts- form a foam on top of
the wort during fermentation
• Higher alcohol content
• Higher temperature (16 to 24˚C)
• Fruitier and sweeter beers.

26. • Bottom fermenting yeasts
- cool fermented, lager type beers
-ferment more sugars
- dry beer
-grow well at low temperature ( 10 to 18 ˚C)
- Ex. Saccharomyces pastorianus, formerly
known as Saccharomyces carlsbergensis

27. CONDITIONING
• Maturing or aging
• 2 to 4 weeks, several months or years
depending on the type of beer
• Beer is transferred to a second container so that
it is no longer exposed to yeast.

28. Krausening:
• Fermenting wort is added to the finished beer
• The active yeast will restart fermentation
• Introduce fresh CO₂
• Conditioning tanks are sealed so that CO₂ will
dissolve in the beer
• May be used to condition bottle beer

29. Lagering:
• Lagers are aged at near freezing temperatures
for 1 to 6 months
• Serves to reduce sulphur compounds produced
by bottom- fermenters
• Produces a cleaner tasting final product with
fewer esters.

30. FILTRATION
• Stabilizes flavor
• Gives beer its polished shine and brilliance
• Diatomaceous earth powder
• Filtration ratings:
- rough : leaves some cloudiness in the beer
-fine : removes all cloudiness
-sterile : removes microorganisms

31. PACKAGING
• Glass bottles
• Aluminum cans
• Kegs

33. NUTRITIONAL INFORMATION
1 can (350 ml) of beer contains:
• Calories :153
• Fat(g): 0
• Carbohydrates(g): 12.64
• Fibers(g): 0
• Protein(g): 1.64
• Cholesterol(mg): 0

34. HEALTH EFFECTS
• Brewer’s yeast is a rich source of nutrients
• Beer contains significant amount of magnesium,
selenium, phosphorous,potassium, biotin,
chromium and B vitamins
• Low alcohol beer has anti cancer properties
• Non alcoholic beer has cardiovascular benefits.