Downloaded 390 times
More Related Content
BEER
- 1. PRESENTED BY:- NEELANJANA MISRA MANASIROY RAJLEENA PRAMANICK Fermentative Production of Beer by Yeast
- 2. Contents:- Introduction History Types of Beer Ingredients And their role in brewing Brewing Process World Beer Production Consumption Comparison with Indian Beer Consumption and production By-Products Conclusion References
- 3. WHAT IS BEER? Alcoholic beverage produced by fermentation of sugar- rich extracts derived from cereal grains or other starchy materials.
- 4. Beer isthe world's most widely consumed and likely the oldest alcoholic beverage. It is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops
- 5. History of Brewing •Man has been making beer since the dawn of civilization. • Sumarian beer recipe – 3000 BC • Resembled liquid bread: – Barley and Emmer – Spices / fruits – No Hops • Safe, nutritious, and exhilarating beverage. Sumaria (4000 BC) Sikaru Egypt (3000 BC) Zythum India (2000 BC) Sura China (2000 BC) Kiu
- 6. The Role ofYeast in Brewing (History) Year Name of Scientist Discoveries 1680 Antonie van Leeuwenhoek •Observed yeast in beer. 1837 Cagniard Latour •Microbe is responsible for alcoholic fermentation. 1839 Justus von Liebig and Friedrich Wohler •Alcohol is produced by a chemical process in which dead and decaying yeast participated. 1866 Louis Pasteur •Yeast was responsible for alcoholic fermentation. 1883 Emil Christian Hansen •Developed pure culture technique •Isolated pure cultures of brewing yeasts
- 7. Literature Year Name ofScientist Published In Research Work 1996 J. Hansen, M.C.Kielland-Brandt Nature Biotechnology Inactivation of MET 10 in Brewer’s yeast specifically increases SO2 formation during beer production 2000 MFM Van Iersel, E.Brouwer, F.M.Rambouts Enzyme and Microbial Growth Influence of yeast immobilization on fermentation and aldehyde reduction during production of Ale-free beer 2005 R.Perpete, G.Santos, E.Bodart, S.Collin Journal of American Society Uptake of amino acids during beer production: the concept of critical time value
- 8. Year Name ofScientists Published In Research Work 2011 H.Cui, M.Fu, S.Yu, MK.Wang Journal of Hazardous Material Reduction and removal of G(IV) from aqueous solutions using modified by-products of beer production 2012 T.Branmjik, DP. Silva, M. Baszcynski Journal of Food A review of low alcohol & alcohol free beer production 2016 A.Szollosi, QN. Duc, AG. Kovaks, AL. Fogarasi Food & Bioproducts Production of non alcoholic beer in microbial fuel cell
- 9.
- 10. Two Main Typesof Beer Lager Ale • Lager means “to store” • Bottom fermenting yeasts • Ferment at lower temperatures (50°F) • 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 • Ale is synonymous for beer • Top fermenting yeasts • Ferment at higher temperatures (64°F – 72 °F) • 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
- 11. It isthe term coined by the Campaign for Real Ale (CAMRA) in 1973 for:- "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide“.
- 12. Pale aleis a beer which uses a top- fermenting yeast and predominantly pale malt. It is one of the world's major beer styles.
- 13. Stout andporter are dark beers made using:- roasted malts or roast barley typically brewed with slow fermenting yeast. The name Porter was first used in 1721 :- to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout.
- 14. Mild Alehas a predominately malty palate It is usually dark colored with an ABV (Alcohol-by-volume) of 3-3.6% Although there are lighter hued milds, they can also reach upto 6% ABV (Strong Ale)
- 15. Wheat beeris brewed with a large proportion of wheat. Wheat beers are usually top-fermented (in Germany they have to be by law).
- 16. Lambic, abeer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as:- Brettanomyces bruxellensis Brettanomyces lambicus are common in lambics.
- 17. Lager iscool fermented beer. Pale lagers are the most commonly consumed. The name "lager" comes from the German "lagern" for "to store”. Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (fermentation phase) and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase).
- 18. • It isa "cleaner"-tasting beer. • Modern methods of producing lager were pioneered by Gabriel Sedlmayr, the Younger – who perfected dark brown lagers at the Spaten Brewery in Bavariain 1840–1841. • With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
- 19.
- 20. The basic ingredientsof beer are :- Water A starch source, such as malted barley:- able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide) A brewer's yeast, to produce the fermentation; A flavouring such as hops. A mixture of starch sources may be used (with a secondary starch source) such as maize (corn), rice or sugar, often being termed an adjunct. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.
- 21. Body &Soul NATURAL ENZYMES COLOR FOAMY HEAD MALTY SWEET FLAVOR Two row & sixrow barley malt are used BARLEY
- 22. The starchsource in a beer provides the fermentable material key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain.
- 23. Carbon dioxide One cell micro- organism ALE: Top fermenting Thousandsof brewers yeast that create a variety beer styles LAGER: Bottom fermenting Alcohol YEAST
- 24. Types of BrewingYeasts • Two types of brewing yeasts, originally classified on flocculation behavior are:- TOP FERMENTING BOTTOM FERMENTING Ale Yeast Lager Yeast Weiss Yeast
- 25. The dominant types ofyeast used to make beer are:- Top-fermenting Saccharomyces cerevisiae Brettanomyces ferments Lambics Bottom- fermenting Saccharomyces pastorianus. Torulaspora delbrueckii ferments Bavarian weissbier. TYPES OF YEAST USED
- 26.
- 27. Ale • Ale issynonymous for beer • Top fermenting yeasts Yeast • Ferment at higher temperatures (64°F – 72 °F) • 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
- 28. Weiss • Bavarian origins- closely related. Yeast • Produces beer that has spicy, clove, vanilla, and nutmeg flavor notes - POF. • PAD1 gene phenylacrylic acid decarboxylase • Decarboxylation of ferulic acid forms 4-vinyl-guaiacol, which gives the characteristic clove flavor. • Warm fermentation temperatures: 65 to 72 °F.
- 29. Lager • Bavarian origin. •1400s in Munich - cool fermentations (selective pressure) • Taken to Pilsen and Copenhagen in 1840s • Pale malt, soft water, aromatic hops Yeast • Became very popular - displaced ale yeast • Popularity fueled by advances of Industrial Revolution • Steam power, refrigeration, railroads, pasteurization and filtration technology • Strains are closely related - common origins • Cool fermentation temperatures: 42 to 52 °F • Beers are more delicate, clean, drinkable, and less aromatic.
- 30. HOPS MICROBIAL STABILIZATION hops have antiseptic qualities HOP AROMA fruityflowery characteristics BITTERNESS balances malt sweetness FOAM STABILIZATION enhances head properties
- 31. Hops: “Spice ofBeer” • There are two primary hop styles: • Hops are grown around the world between the 35th and 55th degrees of latitude and harvested in fall. Aroma Hops Bitter Hops Saaz Brewer’s Gold Fuggle Unique Hallertua
- 32. Substitutes For Hops: •Before the thirteenth century, until the sixteenth century, beer was flavoured with other plants; – for instance, grains of paradise or ale hoof. • Combinations of various aromatic herbs, berries, and even ingredients – like wormwood would be combined into a mixture known as gruit and used as hops are now used.
- 33. Substitutes For Hops: •Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer. • And really, anything else a gruit producer thought would taste good in their brew. • Gruit fell out of common usage in the last century or two • Some herbs commonly used in gruit: – sweet gale – mugwort – yarrow – ivyG – horehound – heather – juniper – ginger – aniseed – carraway
- 34. Makes up 92% ofthe beer Impurities, aromas & flavor differences can be mitigated Soft water: adds smoothness Hard water: helps add crispness Water styles can effect flavor WATER
- 35. Cereal Adjuncts Types of adjuncts commonly used: •Corn grits • Rice • Corn syrups (high maltose and dextrose) Purpose: • Additional source of fermentable sugars • Lighter body
- 36. • Some brewershave produced gluten- free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.
- 37. Clarifying Agents Makes Beer appear bright and clean Precipitates Out Ex:Isinglass (from swimbladders of fish) Not Cloudy CLARIFYING AGENTS
- 38. EXAMPLES OF CLARIFYINGAGENTS: o Examples of clarifying agents include:- o Isinglass, obtained from swimbladders of fish; o Irish moss, a seaweed; o Kappa carrageenan, from the seaweed Kappaphycus cottonii; o Polyclar (artificial); and Gelatin If a beer is marked "suitable for Vegans", it was clarified either with seaweed or with artificial agents.
- 39. Brewing Process MALTING MILLING MASHING LAUTERING BOILING FERMENTING CONDITIONING FILTERING PACKAGING Water Barley Yeast Hops Flavours, Spices BottlesCans (2-4 Weeks)(3-4 Days) (1-2 Hours)(45-37°C) (45-90 Mins.)
- 40. (Malting) Additional Water Sprinkled 1-2 hrs 45-63-73°C 45-90 mins Settling Tank 20-26°C Yeast Added (Conditioning) 2-4 weeksor longer Hops Added Grain Cereal Adjuncts Yeast extract as Bi-product Fermen -tation Tank 3-4Days
- 41. Malting • Barley grainis made ready for brewing. • Broken down into 3 steps:- – Steeping: grain is added to water and allowed to soak for 40 hours. – Germination: grain spread out on the floor for 5 hours (in Germination Room) – Kilning: malt goes through a very high temperature drying in a kiln.
- 42. Milling • Kernels breakapart and cotyledon is exposed. • Makes it easier to extract the sugar during mashing. Fig., Attrition rolls for milling.
- 43. Mashing • Converts starchesinto sugars that can be fermented (Saccharification) • Result: sugar-rich liquid (Wort). Fig: Mashing of Barley in Mash tuns.
- 44. Lautering • Wort isstrained through the bottom of the mash tun. • Mash temparature may be raised to 75-78°C – Mash out to deactivate enzymes • Sparging: additional water sprinkled on the grains to extract additionalsugars. Fig: Sparging
- 45. Boiling • Done ina large tank ( Copper/ Kettle) • Boiled with Hops, herbs or sugars. • Important decision about the flavor, aroma, color of the beer are made in this step. • Serves to terminate enzymatic processes, precipitate protein, isomerizes hop resins and concentrate and sterilize the wort. • Whilrpooling: solid particles in the wort are separated out and clarified. Fig:Hops added during boiling.
- 46. Fermentation • Cooling via.A heat exchanger(commonly plate style) to a temperature where yeast can be added • Cooling is important as yeast will die above 60°C • Yeast added or “pitched” to the Fermentation tank. • Process takes upto 7-10 days(approx.), depending upon the beer type. Warm Fermentation Cold Fermentation Spontaneous Fermentation Fig: Fermenting Tanks
- 47. PHASES TIME •LAG PHASE•3-15 HOURS AFTER PITCHING •EXPONENTIAL GROWTH PHASE •1-4 DAYS •STATIONARY PHASE •3-10 DAYS FERMENTATION TIMELINE:
- 48. Yeast Metabolism DuringFermentation Sugars Oxygen Amino Acids Glucose Pyruvate TCA Cycle Energy CO2 Ethanol Acetaldehyde Organic Acids Amino Acids Unsaturated Fatty Acids Sterols Esters Higher Alcohols VDK Sulfur Volatiles Membranes
- 49. Conditioning • Aging ofbeer. • Flavors become smoother. • Unwanted flavors dissipate. • It takes 2-4 weeks. Fig., Conditioning Tanks
- 50. Filtering and Packaging Filteredby:- – Sheet pad filters. – Kieselghur filters. Packaged in:- Bottles Cans Kegs. Unfiltered Filtered
- 51. World beer production •The top ten beer producing countries by total volume are: • China (44,252,936 m³) • USA (22,898,177 m³) • Brazil (12,769,662 m³) • Russia (10,240,000 m³) • Germany (9,568,300 m³) • Mexico (7,988,900 m³) • Japan (5,850,450 m³) • United Kingdom (4,499,700 m³) • Poland (3,600,000 m³) • Spain (3,337,500 m³) Fig., Statistics of World Beer Production (2011)
- 53. • CONSUMPTION OF BEERIN INDIA • INDIAN BEER MARKET
- 54. COMPARISON OF BEERCONSUMPTION BETWEEN DIFFERENT COUNTRIES
- 55. Why Beer? (Upon asurvey done in a company) •Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol dollar sales. •Beer has a 52% share of alcohol retail dollar sales and is 85% of alcohol consumption. Share of Total Beverage Alcohol Retail Dollar Sales Wine 9% Beer 85% Liquor 6% Share of Total Beverage Alcohol Consumption (Gallons) Wine 15% Beer 52% Liquor 33%
- 56.
- 57. We canconclude that:- If ingredients are not added in a proper condition or amount, it will result in the difference in flavor and aroma of the final product-Beer. If the process times and conditions are not maintained in a proper manner, it will affect the final product
- 58. References:- • Websites:- – www.Google.com –www.Wikipedia.com • "Volume of World Beer Production". European Beer Guide. Retrieved 17 October 2006. • Rudgley, Richard (1993). The Alchemy of Culture: Intoxicants in Society. London: British Museum Press;. ISBN 978-0714117362. • Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology. Cleveland, Ohio: Reprint Edition by BeerBooks. ISBN 0-9662084-1-2. • World's Best Beers: One Thousand ... - Google Books. books.google.com. 2009- 10-06. ISBN 9781402766947. Retrieved 2010-08-07. • Max Nelson (2005). The Barbarian's Beverage: A History of Beer in Ancient Europe. Routledge. p. 1. ISBN 0-415-31121-7. • Barth, Roger. The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN 978-1-118-67497-0. • http://beer.about.com/od/commercialbeers/f/fizz.htm • "Beer Before Bread". Alaska Science Forum #1039, Carla Helfferich. Retrieved 13 May 2008.
- 59.