2. BEER
Beer is the world's oldest and most widely
consumed alcoholic drink; it is the third most
popular drink overall, after water and tea.
Beer refers to any fermented beverage made from
grain.
Beer is produced by the fermentation of sugars
derived from malted barley and flavored with
hops..
There are malting, mashing, fermenting, maturing
and finishing.
3. INTRODUCTION
Beer is the world’s oldest & most
widely consumed alcoholic beverage.
most popular drink after water &
The process of making beer is
known as BREWING.
Beer is produced by fermentation of
starches derived from cereal grains.
The alcoholic strength of beer is
usually around 4% to 6% alcohol by volume. (ABV).
12. 1.Malting
Barley is soaked
in water and
allowed to
germinate for 4-
5 days.
It is then dried
in kiln to stop
further
germination.
13. MALTING
Barley
Cleaning
Sorting
Large Medium Small Animal feed
Steeping in water (at
12-15°C for 2-3 days)
Germination Drying
of malt (at 71-92°C)
Curing of malt (at
80°C for 5 hours)
Grind to coarse flour
18. Lautering is a
process in
brewing beer in
which the mash
is separated into
the clear liquid
wort and the
residual (spent)
grain .
3. Lautering (Draining
Vessel)
Lautering kettle
19. WORT FILTRATION
The process of separating the liquid part of
mash (wort) from the undissolved
part (the spent grain) is called
lautering.
Two types of equipments
are used to separate wort
from mash solids, these are:-
i.Lauter Tun:- It is a vertical cylinder with a large
diameter to depth ratio and fitted into the tun is
a wort collecting system.
ii.Mash Filters:- The mash filters consists of a
series of alternating plates and roller frames in
which a filter of polyethylene or polypropylene
is suspended.
20. 4. Grist & Spent Grains
Grist – crushed
malted barley.
Spent grains are
the left over
solid particles
commonly used
for cattle feed.
21. 5.Wort
It is a sweet
liquid that
comes from
mashing grains.
It is
unfermented
beer.
The color of
the wort is
usually the
same as the
22. WORT BOILING
The purpose of brewing is to
convert the starch source into a
sugary liquid called wort .
During boiling, water in the wort
evaporates.
Sugar and other components
remains same.
23. WORT BOILING & HOP
ADDITION
Wort boiling involves open top vessels, operating at
atmospheric pressure, which exploits thermosyphon
impart flavor,
circulation to keep the wort well agitated.
During boiling hops are added which
aroma and bitterness to the beer.
The objectives of wort boiling are:-
i. Enzyme inactivation
ii. Wort sterilization
iii. Protein coagulation (hot break formation)
iv. Hop extraction
v. Water evaporation
vi. Flavor compound formation
vii. Undesired volatile evaporation
24. 6.Boiling & Hoping
The wort is
transferred in
the brewing
kettle where it is
boiled & hops are
added at this
stage.
The hopped
boiled wort is
cooled to the
right
Boling of wort
Addition of hops
25. WHIRLPOOL
After boiling, the hopped wort is cooled by
whirlpool.
To separate precipitated proteins and spent hop
pellets (trub) .
Then the hops are removed by filtration process.
26. HOP SEPERATION &
COOLING
precipitated proteins.
The wort is cooled to 10-15°C, in a plate heat
exchanger.
During cooling process, proteins and tannins are
precipitated as fine coagulum referred to as the ‘cold
break’.
efficiently.
After boiling, wort is passed through hop
separator to remove both hops and
During cooling the oxygenation of the wort is
carried out to permit the yeast to ferment
28. FERMENTATION
Yeast is added (yeast pitching),
During fermentation, the wort
becomes beer in a process.
It takes 5 – 7 days
Once fermentation is complete,
the yeast also settles, leaving the
beer clear.
29. FERMENTATION
After cooling the wort is ready for fermentation & is
moved to fermenter.
Brewer’s Yeast is inoculated into the cooled wort.
For ale production Saccharomyces cerevisiae is inoculated &
for lager production Saccharomycesuvarum is inoculated.
As fermentation proceeds specific gravity is decreased due to the
utilization of carbohydrates by the yeast
There is production of ethanol and other compounds
with density less than water.
Carbon dioxide is also evolved during fermentation
which is utilized for carbonation.
When yeast settles down, the beer obtained is called Green Beer
which is subjected to another storage tank having temperature 0-
2°C. This stage is called fassing.
30. AGEING & FINISHING
Ageing involves the storage of beer in vats having
temperature 0°C, during which beer is
mellowed or matured.
Finishing involves the clarification of beer to
remove residual yeast & residual protein-tannin
complex.
Hops are also added to retain the flavor
Secondary fermentation is done if
required as a part of ageing to make beer fully
carbonated.
After final fermentation beer is packed in cans & bottles and
is pasteurized at 60°C for 30 minutes.
32. STORAGE OR MATURATION
To mature green beer into rough or
unfiltered beer with an acceptable flavor
profile.
Primarily diacetyl higher alcohols ester
and other
volatiles are reduced by cold storage .
33. FILTRATION
The mature green beer is then
filtered for removing yeast.
The filtered beer is known as
Bright Beer and is
stored in Bright Beer Tanks for
packaging.
Filtration
GREEN BEER BRIGHT BEER
34. BOTTILING
The bright beer is filled
in amber colored glass
bottles.
The filled bottles are
move to pasteurization
35. 9.Pasteurizing of beer
Sterilization of
beer by rapid
heating followed
by quick cooling.
It kills the
bacteria which
can damage the
beer.
It increases the
shelf life of
37. SPOILAGE OF BEER
Beer spoilage is caused due to following
reasons:-
i. Spoilage caused by bacteria:- lactic acid
bacteria, acetic acid bacteria,
Zymomonas anaerobia, Pediococcus cerevisiae
causes beer spoilage.
ii.Spoilage caused by wild yeast:- wild yeast
causes spoilage at any level of beer
production, such yeasts are- Saccharomyces
diastaticus, Candida lambica, Dekkera
