The document discusses the key steps in brewing beer, including selecting a location, setting goals, understanding the role of yeast, malting grains to convert starch to sugar through enzymes, mashing grains in water to further break down starch, fermenting with yeast to produce alcohol and flavors, and optional flavoring additions to customize the taste.

1. ______________ _ _______ __ ______
BREWING
Reduce and Eliminate Expenses
Decide on a Location
Set Goals and Create a Plan

2. The Role of Yeast in Brewing
■ Unwittingly, ancient brewers
domesticated yeast.
– Selected yeast that made good
beer.
■ Deduced that yeast was important
to make beer.
– Collect the creamy foam or
sediment from one brew.
– Use it to pitch the next brew.
Saccharomyces cerevisiae
sacchar- sugar (saccharide,
saccharine)
myces- fungus (ancient Greek)
ceres- Greek goddess of
agriculture? (cereal)
Saccharomyces carlbergensis
Carlsberg- Danish city where
lager species was
first isolated

3. The Brewing Process

5. Malting

7. brewing beer -Mashing
 Converting starch to sugar by activating a suite of enzymes
 that were created by malting the grain
 mix milled grains with water in a mash tun
 water/grain ratio, temperature, water chemistry all affect how the
starch is converted
 low temps, 140°F = lots of glucose
 high temps, 160°F = lots of complex sugars, dextrins

10. Fermentation

11. Flavouring
■ Alcohol and esters…addition of CHO through Transamination and
Deamination of AA
■ Carbonyl compounds….Diketones from OA and
Acetohydrobutyrate
■ Sulphur Compounds addition- to increase aroma

12. THANK YOU
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