Beer is the world's most widely consumed alcoholic beverage, with production dating back to ancient civilizations. The brewing process involves several steps including malting, mashing, boiling, fermentation, and packaging, utilizing ingredients like barley, yeast, hops, and water. While beer has some health benefits, such as improving immunity and kidney health, it also poses risks like increased blood pressure and weight gain.

1. Beer
Fermentation
Amanda Sibanda R2110979Q
Nonokai Siziba R235489M

2. What’s Beer:
Beer is the world's most widely consumed and
probably the oldest alcoholic beverage.
Beer is said to be the MALTED BEVERAGE.
It is the third most popular drink
overall, after water and tea
 Many industries tends to produce
beer at Large scale
 The process of producing beer is
known as brewing

3. History of beer:
 Beer production dates back to the early Neolithic period
(around 9500 BC) when cereal farming first began, and it
appears in the written histories of ancient Iraq and Egypt.
 The earliest chemical evidence of barley beer dates to
approximately 3500–3100 BC in western Iran. Over time, beer
production spread to many European countries, and
eventually, countries like the U.S., China, Japan, and India
also began brewing beer.
 Today, the brewing industry is a global enterprise, dominated
by multinational corporations alongside thousands of smaller
producers worldwide.

4. Lager
Pale ale
Amber ale
Red ale
Brown ale
Golden ale
Porter
Stout
Note: Grouped according to the barley concentration .
Types of beer:

5. Production of beer:
Ingredients:
Barley Bakers yeast Hops Water
 Malt is prepared from barley grains
 Malt adjuncts
 Starch adjuncts(corn,wheat,soybeans)
 Sweet adjuncts(molases is used)

6. Values in ingredients:
 Malted Barley : Rich in starch source.
 Bakers yeast: Saccharomyces cerevisiae, S. uvarum
-used for alcoholic fermentation.
 Hops: dried female flowers from hop plant
-flavouring and a preservative.
 Water: provides liquidity to beer.
 Malt/starch adjuncts: rich in starch and
sugar.
 Sweet adjuncts: gives sugary taste to beer.

7. Brewing : Process involved
1. Grading
2. Malting
3. Mashing
4. Lautering
5. Boiling
6. Fermenting
7. Conditioning/maturing/aging
8. Filtering
9. packing

9. Malting:
Barley grains are
steeped in water at a
temperature of 10-
15.6°C.
They are allowed to
germinate at 16-21°C for
5-7 days
The malted barley is then
dried and are crushed
before use

10. Mashing:
 Malt and water at 38-50°C
 Boiled at 100°C in MASH TUN
 In this vessel, the grain and water are
mixed together to create a cereal
mash.
 During the mash, naturally occurring
enzymes present in the malt convert
the starches (long chain
carbohydrates) in the grain into
smaller molecules or simple sugars.
 After mashing we get the mashed
material called WORT.

11. lautering
Lautering is the separation of
the wort from the grains
This is done either in a mash tun
out fitted with a false bottom, in a
lauter tun, or in a mash filter.
The LIQUID is obtained at last
and the cake left after lautering is
used as animal feed.

12. Boiling:
The liquid is boiled with HOPS and
sugar
They are boiled for about 2.5 hours
The hops increases the
concentrarion, inactive certain
enzymes, caramelize the sugar,
precipitates protein.
During boiling the microbes are
killed.
After boiling they are cooled.

13. Fermentation:
 Yeast usually (Saccharomyces
carlsbergensis)is added to the
cooled liquid.
 1 lb inoculum for 31.5gal is used
 And fermented in tanks at the
temperature at 28°C for about
8-14 days
 During fermentation yeast
converts sugars to alcohol,
carbon dioxide, small amounts
of glycerol, acetic acid.

14. Maturing
 Also called as AGING or
conditioning
 Yeast is removed and the beer
is allowed to mature for several
months in tanks or barrels
 precipitation of yeast, proteins
takes place
 Esters and other compounds
are produced to add taste,
aroma.

15. filtration
The beer is filtered by using Sheet (pad) filters or
Kieselguhr filters
Filtering removes the remaining yeast that we added
and every impurities in beer.

16. packaging
 Beer is carbonated(co2) to
about 0.45-0.52%
 The pure beer is then packed
in bottles ,tins and in various
packing bottles having 3.8%
alcohol by weight
 Then the quality of beer
checked by QUALITY
CONTROL Dept. and are
released for sale
 Beer is stored at cool
temperature and served cool

17. Overall process

18. Beer
Cons:
 Increases Blood Pressure,
cholesterol level
Causes Gastric Problems
Risk to Breast Cancer in
women
Fat Gainer: It will increase
weight
Headache
Abnormal behaviour
Pros:
It can reduce the risks of
developing the stones in
the kidney
Strengthen the bones
Glows on Your Skin
Increases Immunity
Helps to Beat the stress