Vietnam National University, Hochiminh city International University

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Beverage Technology
Pham Van Hung
School of Biotechnology
What is BREWING?
Brewing is the production of
alcoholic beverages and alcohol fuel
through fermentation.
• is fundamentally a natural process
• The art and science of brewing lies in
converting natural food materials into a
pure, pleasing beverage.
Alcoholic beverages
An alcoholic beverage is a drink
containing ethanol.
• Ethanol is a psychoactive drug, a depressant,
and many societies regulate or restrict its sale
and consumption.
• The manufacture and consumption of alcohol
is notably found in most cultures and societies
around the world
• important at social events.
Classification
Mead - fermented honey and water.
• Mead is made now by boiling diluted
honey and adding nitrogen-containing
compounds, then yeast culture.
• Fermentation process takes 6-8 weeks.

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Classification
Wine - fermented grapes or other fruits.
• Wine was probably produced accidentally as long
as 10,000 ybp but that is only a guess.
Classification
Beers – fermented barley malt, hops, and
water
• have been made for at least 6000 years.
Classification
Sake – Japanese origin that is made from
fermented rice - “rice wine”
• final alcohol concentration is 19% and is
f tifi d t 20 22%fortified to 20-22%.
• probable origin of sake was in the Nara
period (710–794 AD).
Classification
Chicha - corn beer
• The process is essentially the same as the
process for the production of regular beer.

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Classification
Distillation
• Whiskeys - distilled from "beers" and aged -
Scotch, Bourbon, Rye.
• Cognacs and brandies - distilled from wines.
• Grain alcohol is 95% = 190 proof
• Gin and vodka - ethanol + water, gin is flavored.
• Rum - fermented molasses or sugarcane juice
Contents of the course
Beer processing technology
Wine processing technology
Vietnamese rice alcohol processing
technology
Contents of each lecture
Introduction
Materials
• Main materials
• Adj t t i l• Adjunct materials
Production technology
• Processing chain
• Principle and biochemical changes
• Machines and equipments
Quality control
Beer processing
Technology
From man’s sweat and God’s love, beer came into the world
St. Arnoldus
Pham Van Hung
School of Biotechnology

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What is beer?
An alcoholic beverage made by
brewing and fermentation from
cereals, usually malted barley, and
flavored with hops for a slightly
bitter taste.
Origins of beer
Man has been making beer since the dawn
of civilization.
• Where grain was grown, beer was made.
Sumaria (4000 BC)
Egypt (3000 BC)
India (2000 BC)
China (2000 BC)
A Sumarian bas-relief sculpture depicting
the drinking beer from amphora-like vessels.
Beer in the ancient world
Beer was an
important beverage
in ancient Egypt and
Mesopotamia and
was used in religious
ceremonies and as
gifts to the pharaoh
Even the dead were
buried with beer!

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Beer in the medieval world
Beer was preferred
over water, since it
was often more
sanitary
The use of hops in
beer was written
about in 822, but
perfected in
Germany in the 13th
century
Beer in early modern Europe
By the 15th century,
almost half of the cargo
taken across the North
sea and Baltic sea were
barrels of beer
Ale and beer became
synonymous in the 16th
century
In the 16th century, The
Dean of St Pauls
invented the beer bottle
Beer in the Industrial Revolution
The advent of the steam
engine allowed for the
industrialization of beer
Prior to the late 1700’s maltPrior to the late 1700 s, malt
was dried with fires made
from wood charcoal, straw,
or coke
Using a hydrometer,
brewers could calculate the
yield from different malts.
After the Industrial Revolution
In Europe, live beer (“real ales”) have
become popular
• Unfiltered unpasteurized brews containingUnfiltered, unpasteurized brews containing
live yeast
• Develop flavour and character over the
course of several decades as opposed to
several weeks or months

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Classification of beer
Lager
• lager means “to store”
• bottom fermenting yeasts
• ferment at lower temperatures
(10°C)
Ale
• synonymous for beer
• top fermenting yeasts
• ferment at higher temperatures
(10°C)
• lagered close to freezing for
several weeks
• characterized by a crisp-tasting,
lighter body and less-fruity
aroma – rounded, smooth beer
• over last 150 years or so lagers
have become the predominate
beers
g p
(18° – 22 °C)
• ferments less fully and less
discriminately
• characterized by more-fruity
flavors & aromas with a malty,
full bodied flavor
• prior to the 1800’s ales were
almost universal
Classification of beer
Lager Ale
How are Vietnamese beers?
Beer production
Global beer production reached around
190.70 million kiloliters in 2012.
Asia remained the largest beer-producingg p g
region in the world
Vietnam produced 2.98 million kiloliters in
2012, ranked number 13 of the top beer-
producing in the world.
Nutrition of beer

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Nutrition of beer
The good
• Beer has no fat! Oil would ruin the head and mouthfeel.
• Moderate consumption of beer results in a decreased risk of
cardiac disease, stoke, and cognitive decline
• Brewers yeast is a rich source of nutrients including magnesium,
selenium, potassium, phosphorus, biotin and B-vitamins
The bad
• Heavy consumption of alcohol can lead to liver disease,
pancreatitis, and gout
The ugly
• Ugly people can look good when you’ve had too many beers
Overview of beer production
Materials in beer production
MALT – the body & soul of beer
YEAST – the life of beer
HOPS – the spice of beer
WATER – the integrity & purity of beer
Understand to make better beer!
Malt
Barley malt is a major component of beer.
Malt contributes aroma, flavor, and body to
beer.
To make great beer, brewers need to
understand malting and mashing processes.
The first step in this direction is to understand
the malts and adjuncts used in brewing

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Barley
Barley (Hordeum vulgare L.): a member of the
grass family
• a major cereal grain
• one of the first domesticated grains in the Fertileg
Crescent, an area of relatively abundant water in
Western Asia and near the Nile river of northeast
Africa
World barley production in 2012: 130.8 Mt.
Top production countries: Russia, Ukraine,
France, Germany, Australia, Canada, Turkey, UK,
Argentina, US.
Barley
Barley Barley
Malt
Feed
How
Fuel
Ornamental
Environment
can change your life
ForageFood

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Barley
Two types of barley:
2-row barley
• has 2 rows of seed on each spike
(head).
• Only two of the six flowers are
fertile
6-row barley
• has 6 rows of seed on each spike
(head).
• All six of the flowers are fertile.
• Yields more per acre than two row
barley malt.
Barley
• High in proteins and enzymes
• Thick husk and more tannins
• Lower protein and enzymes
• Thinner husk and less tannins
Barley
Nutritional value
• Carbohydrates: 77.7%
• Sugars: 0.8%
• Dietary fiber: 15.6%
• Fat: 1.2%
• Protein: 9.9%
• Vitamins
• Minerals
Malting technology
Malting is sprouting grains in a
controlled environment until a certain
level of modification is obtained andlevel of modification is obtained and
then the kernels are dried and kilned
until a specific color is achieved.

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Malting technology
Harvest
Steeping
GerminationMalting
Kilning
Storage
Process
Malting steps
1. Barley quality control
2. Steep the barley in water at 10-18 °C for two to three days
3. Germinate for six to ten days at 10-21 °C. After six days the
length of the acrospire will be ½ the length of the kernel.
4. After germination, the temperature is slowly raised to 32 °C
and held at this temperature for 24 hours to allow enzymes to
work
5. The temperature is raised to 50 °C and held for 12 hours to
dry the malt
6. The malt is kilned at the prescribed temperature to achieve
the correct color
Step 1: Barley quality control
Barley is received from
the farm in trucks.
Mycotoxin analysis isy y
performed to determine
contamination levels.
Most maltsters will not
accept barley with over
2 ppm fusarium toxins.
Step 2: Steeping
The dry barley is
hydrated to 45-46%
moisture with repeated
steeping Additives tosteeping. Additives to
steep water included
gibberillins and calcium
hydroxide.
At 45% moisture, the
barley has a small germ
tube extending from it.

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Adolph Coors Brewing Company, Golden, Colorado
• Following imbibition of the
grain in the steeping tanks,
the grain is sent through
pipes in a grain-water slurry.
• The grains fill a long trough
Filling by
the Saladin Box
The grains fill a long trough
which is kept under cool
temperatures and high
humidity which favors
germination condition.
• A series of automated augers
turn the grainbed during the
germination process to
assure uniformity and
maintain aerobic conditions
for the sprouting grains.
Step 3: Germination
The barley is then
germinated in large
aerated bunkers at
15°C. It is constantly
agitated to remove
heat. After 3-5 days,
the green malt is ready
for kilning.
Enzymes are active at
this time.
Cargill Malting, Stevens Junction, Wisconsin

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Step 4: Kilning
Kilning is a two step process designed to prevent the
enzymes from being inactivated while providing a dry
malt. Low temps 50-60°C are used initially, then
higher temps are used –> 80°C.
• The germinated grain is transferred to a kilning box
where hot, dry air is passed through the grain bed,
which kills the embryo (without effecting the enzyme
characteristics), and dries the malt to an acceptable
moisture content.
• The malt is then cleaned of rootlets and other
structures, and prepared for packaging and shipment.
Enzymes in malt
Amylases: Produce food for yeast and mouthfeel for
the beer.
• α– amylase is a random a 1-4 cutter.
• Cleaves amylose into random pieces and amylopectin into
dextrins.
• β–amylase cleaves off maltose units from starch.
• Leaves dextrins.
Glucoamylase – produces glucoses from all starch.
Low calorie beers.
Proteases: Provide nutrients for yeast, aid in foam,
can cause haze
β-glucanases: cleave glucans found in the malt.
Cargill Malting, Stevens Junction, Wisconsin

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Roasting kilning
Kilning done with wet malt under closed conditions
results in “crystal” or “caramel” malt due to thermal
saccharification of starches.
“Roasting” or dry kilning of malt results in ‘darkening’g y g g
or ‘browning’ of the grains due to Maillard reactions:
α-amino acids +
sugars
melanoidinsmelanoidins
(Maillard products)[O2]
heat(colorless or pale)
(dark color)
Malt color is determined by kilning – Measured in degrees Lovibond (color degree)
Melanoidins contribute to beer color…..
Other grains used in brewing
A variety of grains other than barley are used in the
brewing process as adjunct grains. These typically
do not have the same enzymatic composition as
barley, but do provide alternative sources of
fermentable carbohydrates, along with a range of
aromatic and other flavor compounds.
Main Adjunct Grains:
Wheat – Triticum aestivum Corn – Zea mays
Rice – Oryza sativa Sorghum – Sorghum bicolor
Oats – Avena sativa Millet – Panicum milleaceum
Rye – Secale cerale

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Yeast