A DETAILED STUDY ON BEER

Research project submitted to National Council for Hotel Management and Catering
Technology in partial fulfillment of the requirement for the award of Bachelor’s Degree
in Hospitality and Hotel Administration

By

Under the guidance of

MR. P . JAGAN

INSTITUTE OF HOTEL MANAGEMENT

CATERING TECHNOLOGY
&
APPLIED NUTRITION

MARCH 2023

1
 A DETAILED STUDY ON BEER
Research project submitted to National Council for Hotel Management and Catering
Technology in partial fulfillment of the requirement for the award of Bachelor’s Degree
in Hospitality and Hotel Administration

By

ABHISHEK KUMAR 2002

2041105010

Under the guidance of

MR. P. JAGAN

INSTITUTE OF HOTEL MANAGEMENT

CATERING TECHNOLOGY
&
APPLIED NUTRITION
MARCH 2023

2
 होटलप्रबंधनखानपानप्रौद्योगिकीऔरअनुप्रयुक्तपोषणसंस्थान
INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY &
APPLIED NUTRITION
(An Autonomous Body under Ministry of Tourism, Government of India)
(Affiliated to NCHMCT, Noida & IGNOU, New Delhi)
IV Cross Street, C.I.T. Campus, TTTI-Taramani PO : Chennai.600 113
(Next to MGR Govt. Film Institute & opp. Indira Nagar Rly. Station onTidel Park Road)
______________________________________________________________________________________________________________

Research project presentation and Viva Voce held on IHM

CHENNAI at this Institute for the partial ful fillment of the course
B.SC (H & HA) for the academic 2020 TO 2023

INTERNAL EXTERNAL
PRINCIPAL
CO-ORDINATOR EXAMINER EXAMINER

3
 होटलप्रबंधनखानपानप्रौद्योगिकीऔरअनुप्रयुक्तपोषणसंस्थान
INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY &
APPLIED NUTRITION
(An Autonomous Body under Ministry of Tourism, Government of India)
(Affiliated to NCHMCT, Noida & IGNOU, New Delhi)
IV Cross Street, C.I.T. Campus, TTTI-Taramani PO : Chennai.600 113
(Next to MGR Govt. Film Institute & opp. Indira Nagar Rly. Station onTidel Park Road)
_______________________________________________________________________

B.SC. III YEAR /VI SEMESTER

PROPOSAL FORMAT FOR THE DISSERTATION

NAME :

COURSE: B.SC, H&HA

PHONE NO :

NAME OF THE GUIDE :

TITLE :

OBJECTIVE :

METHODOLOGY :

SCOPE OF STUDY :

GUIDE STUDENT

4
 DECLARATION

I hereby declare that the Research project entitled A DETAILED STUDY ON BEER
Submitted to the National Council for Hotel Management and Catering Technology in
partial fulfillment of the requirements for the award of B.SC (H & HA) is my original
work and has not been submitted or copied from elsewhere.

PLACE: SIGNATURE:
DATE: NAME:
ENROLLMENT NO:
SUBJECT CODE:

होटलप्रबंधनखानपानप्रौद्योगिकीऔरअनुप्रयुक्तपोषणसंस्थान
INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY &
APPLIED NUTRITION
(An Autonomous Body under Ministry of Tourism, Government of India)
(Affiliated to NCHMCT, Noida & IGNOU, New Delhi)

5
 IV Cross Street, C.I.T. Campus, TTTI-Taramani PO : Chennai.600 113
(Next to MGR Govt. Film Institute & opp. Indira Nagar Rly. Station onTidel Park Road)
____________________________________________________________________________________________________________

CERTIFICATE

GUIDE NAME : MR. P. JAGAN

DESIGNATION :
COLLEGE NAME:IHM CHENNAI

This is to certify that the Dissertation entitled A DETAILED STUDY ON

BEERSubmitted by ABHISHEK KUMAR 2002 of B.SC (H & HA) NCHMCT
Enrollment No: is his/her own work and has been done under my supervision. It is
recommended that this Dissertation be placed before the examiner for evaluation.

(Signature of the Supervisor)

ACKNOWLEDGEMENT

6
 First and foremost I thank, MRS R. PARIMALA, whom have inspired me
throughout to prepare this project well in time.

My fullest gratitude to MR P. JAGAN who had encouraged me to choose this

topic and have supported me throughout my study.

My sincere thanks to MR P.JAGANfor his support for the project.

I would like to express my heartfelt thanks to my parents and my friends for their
assistance directly or indirectly during the entire project work.

Gracious thanks to all the faculties and staff of this institute who have supported
me throughout my studies.

SIGNATURE

INDEX

7
 INTRODUCTION
OBJECTIVES
HISTORY OF BEER
CULTIVATION OF BEER
RESEARCH METHODOLOGY
DATA ANALYSIS
CONCLUSION
BIBLIOGRAPHY

INTRODUCTION
In a modern society like ours, happiness is impossible without
celebrations and weekend parties and these parties and celebrations are

8
incomplete without this heavenly drink called beer, but is drinking beer
good for health?

This is the question we ask our friends and parents and they say don’t
drink, it’s bad for health but how far this is true again it is a question.
People consider drinking wine is healthy and well some other consumers
feel proud of drinking wine and consider drinking beer is social taboo,
though several studies have proved it that beer provides equal health
benefits as that of wine.

Beer is a fermented alcoholic carbonated beverage produced from

malted barley using yeast as biological catalyst and hops (Humulus
lupulus) as spice which gives bitterness to the beer. Beer is regarded as
bad drink by large group of public and drinking beer is considered as sin
in certain religious community. There are certain geographic regions
which prohibits the manufacturing and consumption of beer, but beer is
one of the oldest intoxicating beverages known to mankind and now so
many researchers have concluded that beer helps ailing so many health
complications. Beer is produced using cereal grains, yeast, water, hops
and certain salts, and beer contains all the nutritious components present
in cereal grains and hops and it has all the major salts required by the
body for regular maintenance.

It has been identified that beer has almost 452 constituents and they are
categorized into non- volatile and volatile components based on their
partial pressure (Brigs et al). Volatile compounds mostly present in the
head space of the closed bottles and contribute to aroma of the beer and
non-volatiles in the liquid portion of it. The non- volatile constituents
include inorganic salts, sugars, amino acids, nucleotides, polyphenols
and hop resins together with macromolecules such as polysaccharides,
proteins and nucleic acids. The presence of all these constituents makes.

9
 OBJECTIVES OF THE STUDY

1. To find the reasons for the growth in the popularity of Beer.

2. To find the problems or limitations faced in spreading the
knowledge about beer.
3. To find the limitations faced in creating both the demand and
supply of beer.
4. To find the solutions to the above problems and shortcomings.
5. To suggest new means for increase in the sales and knowledge of
beer.

10
HISTORY OF BEER
Like wine, beer has a long history, one that’s longer than we’ll ever be
able to trace. Residue of the first known barley beer was found in a jar at
the Godin Tepe excavation site in modern day Iran, presumably sitting
there since someone took his or her last sip around 3400 B.C. But
chances are, the first beer had been
“cracked” millennia before that.

So, while an exact date or time for the first chug, or keg stand, or even
hiccup, is not known, what is known is that beer, like bread, developed
best in farm-based, agrarian societies where there was an enough grain
and time for fermentation. One thing we definitely know is that ancient
man loved beer as much as—if not more— than we do: the Babylonians
had about 20 recipes for beer, Egyptian Pharaohs were buried with vats
of the stuff, even the workers who built the pyramids were essentially
paid in beer. One of the first written recipes for beer actually comes
from a poem, a 3800-year-old ode to brewing that was etched into clay
tablets.
Found in ancient Sumer (modern day Iraq), the “Hymn to Ninkasi”
celebrates the Sumerian goddess of beer and also conveniently outlines
steps for brewing (lines like “The filtering vat, which makes a pleasant
sound, /

Sanitized by the application of heat) would have been safer. Of course,

the appearance of beer You place appropriately on a large collector vat”
could give Shakespeare a run for his money).

However, it began, beer rapidly took hold as one of civilization’s

favorite—and safest—ways to drink. Historically speaking, water wasn’t
always reliably potable for most cultures, and alcoholic drinks like beer

11
(also was changing as brewing methods evolved. Babylonians drank
their beer with a straw—it was thicker, full of grain. But by the 16 th
Century, Germany’s “Reinheitsgebot” beer purity law had essentially
removed everything but water, hops, and barley from acceptable brewing
ingredients (yeast, a slight oversight, was added back to the list a few
centuries later).

Even hops weren’t always as ubiquitous. Ancient Egyptians would have

had a beer stabilized and flavored with things like wild herbs, dates,
olive oil, and meadowsweet. And for centuries, beer cultivation in
Europe relied on a mixture of herbs and spices called gruit. Only around
the turn of the first millennium A.D. were hops regularly finding their
way to beer, with Germany exporting hops for brewing around the 13 th
century.

Over the centuries, beer’s popularity has risen and fallen and
risen again. In Aerica, prohibition introduced our palates to watered-
down beer, a lighter flavor profile that lingers to this day, especially
among mass-marketed beers. Butcraftbeer has made serious gains in the
market, yielding a historically unprecedented diversity of styles. Craft
brewers are even reviving ancient recipes: in 1990, Anchor Steam’s Fritz
Maytag brewed a beer using the Ninkasi poem’s recipe,
andDogfishHead’sAncientAlesline includes beers like the “Ta Henket,”
or Egyptian bread beer, which you can simply purchase and imbibe, no
pyramid experience required.

Developing a Taste for Beer

Historians are divided as to when and where the first recognizable form
of beer was invented. To some, the earliest fermented beverages were
most likely cultivated around the time that cereal agriculture (wheat,
rice, corn, rye, barley, oats, etc.) was developed, around 12,000 years

12
ago. Tribes based on the huntergatherer model adapted to the new crop-
based reality, and settlements and civilizations grew around farming
staples. Perhaps unintentionally, perhaps experimentally, these humans
discovered the secret of fermentation, the process by which yeasts
(microscopic single-celled organisms that are the active ingredient in all
alcoholic beverages) consume sugar, leaving behind carbon dioxide and
ethanol, the only potable form of alcohol.

The earliest fermented beverages:

The ethanol tastes good and makes drinkers feel good, but some scientists theorize
that even before modern humans evolved, our primate ancestors were
drawn to the powerful scent of rotting fruit (a byproduct of fermentation) and
enjoyed the pleasant buzz they got from consuming it. Over millions of years of
evolution, human beings (homo sapiens) developed with an evolutionary wiring to
seek out the post-fermentation ethanol; not only because it tastes good and feels
good but because ethanol has antiseptic qualities that boosted the otherwise weak
immune systems of pre-human primates.

Beer gave us civilization

The earliest form of beer that we might recognize today was the barley beer that
was made in the Middle East, about 5,000 years ago in ancient Mesopotamia
(modern-day parts of Iraq, Kuwait, Syria, and Turkey). The Sumerian civilization
even honored “Ninkasi,” the goddess of beer, and for critical reasons; the beer
brewed by the Sumerians was rich in nutrients to the point where the beverage was
a cornerstone of the Sumerian diet and much safer to drink than the contaminated
waters of the rivers and canals that ran through the region. So important was beer
to the Sumerians that they composed a “Hymn to Ninkasi,” a poem that actually
serves as a recipe for beer. The fact that the Sumerians didn’t die out as a result of
drinking impure water is a similarly important one for the human race;
Mesopotamia is widely considered the birthplace of civilization, where social
development and organization was in place long before the ancient Romans and
Greeks arose.

13
The earliest form of beer was made in Mesopotamia 5,000 years ago.

The New York Times expounds on this, saying “beer gave us civilization.” Not only
did the drink bring agricultural societies into being and provide a healthier
alternative to water, beer “suppressed the rigid social codes that kept our clans
alive and safe.” Beer was used to make peace, to bond with strangers (and sexual
partners), and, critically, to help early humans break free from the imperative to
stay with the biological and social herd. Without the behaviorally lubricating
effects of beer, some hatchets may never have been buried and some deals may
never have been made; wars may have been lost and treaties never signed. From
the Mediterranean to Mexico, farmers used local crops to brew beer, which became
significant cultural mainstays on opposite sides of the world.
Beer, a Necessity of Life

Beer was such a commodity in the ancient world that it was part of the rations
given out to the slaves who built the pyramids. Archaeologists have discovered
“industrial- scale breweries” in their Egyptian excavations, which were used to
supply the labor force that erected the Great Pyramid of Giza in 2560 BC. Slaves
received 10 loaves of bread and some beer; people higher up the hierarchy were
given hundreds of loaves of bread, and “many jugs of beer a day.” As with other
historical civilizations, the Ancient Egyptian race flourished when agriculture was
developed along the Nile, one of the longest rivers in the world and the primary
source of water for Egypt.

The Atlantic notes that the beer in Ancient Egypt was created and distributed
“almost entirely by women.” In explaining how women are becoming more
involved in the alcohol industry in modern-day America, The Atlantic notes that
the 4,500-year history of women and beer is coming full circle. When the North
American continent was settled, it was women who were the family brewers, using
the plentiful crops of corn, oats, and wheats to craft rich beers. The early American
settlers helped themselves to large amounts of beer, which provided a nutritional
(and savorier) break from the salted, smoked, or dried meat that was the staple of
the day.

Even at weddings, beer was brewed and sold, the proceedings from the sales going
to the bride (the so-called “bride-ale,” which may have evolved into the word

14
“bridal” to encompass all things to do with the bride on her wedding day). There
was evening a “groaning beer,” meant to help midwives and mothers (and fathers)
after the stress of delivering a baby in the colonial era.

As American society moved away from farms and into factories, beer brewing
similarly left the privacy of the individual home and became a mass-produced
commercial product (one run entirely by men). The relatively recent trend of
women working in the beer industry (either as brewers, bartenders, or executives)
represents one of the ways that the gender gap in alcohol consumption trends is
closing.

Beer and Politics

Beer might have even played a role in the genders being historically closer. The
drink was used to break down social structures (especially rigid ones), and it
broadened cognitive and creative horizons. It induced people to collaborate with
one another, and even decisions of state were deliberated over with the aid of beer
(and then double- checked when sober). In other cultures, the process was reversed.

Archaeologists believe that the Natufians used beer to foster alliances and seal
strategic marriage pacts

Indeed, some civilizations used beer primarily for political purposes. The Natufian
culture, which existed between 12,500 and 9500 BC in the Eastern Mediterranean
hosted “the earliest feasts in human history,” and the beer they brewed was one of
the essential ingredients (along with bread and meat). Archaeologists believe that
the Natufians used beer to foster alliances and seal strategic marriage pacts. The
sense of social cohesion brought about by enjoying good beer and good food
cultivated a healthy sense of competition, and it created the infrastructure for
regulating loans and debts, and a general adherence to rules (both written and
unwritten).

The author of a study on the impact of beer on the development of agriculture and
politics told the History channel that how the Natufians used beer was a sign of a
complex society at work in one of the oldest continuously inhabited regions in the
world.

15
Civilization’s Favorite Drink

Across the world and throughout time (a history stretching so far back that it will
be impossible to fully trace), “beer rapidly took hold as one of civilization’s
favorite, and safest, ways to drink,” according to VinePair. As time passed,
different cultures made their beers in different ways. The Babylonian beer was so
thick and full of grain, people had to use straws.
This was done to prevent price competition with bakers, who also used wheat and
rye in their products, and to keep those crops affordable. There were also cultural
and religious implications in the purity law, speaking to how important beer was
across different parts of German society and even into modern times; as recently as
2015, the German press wondered if contemporary versions of the Reinheitsgebot
laws were holding German beers back from competing with those in Belgium and
America.

Hop beers have also come a long way. In Ancient Egypt, brewers stabilized and
flavored their beer with wild herbs, dates, and olive oil; in Europe, the cultivation
of beer involved a mix of herbs and spices. It was only in the first millennium AD
that hops (climbing vines with the tendrils removed) were added to give beer more
balance and depth. Over the years, hops had graduated from simply supporting the
other ingredients in beer, to being in the “starring role in the beer ensemble,” with
some brewers experimenting with different combinations and flavors of hops to
satisfy every palette.

Anthropology Now points out that beer was so important to indigenous societies
around the world that many communities considered beer a food and not simply a
beverage (let alone a recreational one). The health benefits of moderate beer
consumption bear this out; beer adds to the necessary daily caloric intake, and it
has more proteins, vitamins, and minerals than unleavened bread. The historically
low alcohol content kills off bacteria. So vital is beer that even in typically famine-
and drought-stricken regions of the world, like sub-Saharan Africa, as many as 25
percent of the grains grown there are used to process beer. Beer has been used as a
symbol of wealth and social status, being offered as tribute to kings and leaders,
and even today, exists anywhere on the spectrum from dietary staple to a luxury
food. The historically low alcohol content kills off bacteria.

16
Beyond antiquity, the scientific and industrial advancements of the Middle Ages
were behind the creation of the most recognizable form of beer in the modern era.
Beer rose to prominence “as both a product and an economic force in Europe,”
touching every facet of public and private life. The fact that beer went from a do-
ityourself production that was a basic expectation of every household, to a
“highlyregulated commercial enterprise overseen by government authorities”
speaks to the extent to which it transformed life in Europe.

The History of Beer in America

Some historians refer to this as the beginning of American beer. Two years after
the arrival, the first documented “help wanted” ad went up, seeking more brewers
for the colony. The Mayflower carried beer with her when she made her historic
transatlantic journey. As was the case with the ancient cultures of Egypt and
Mesopotamia, the American colonists used beer as a food staple, with the
cultivation of grains, wheat, and barley to make the beer jumpstarting modern
agriculture in America.

Across the Atlantic, the first shipment of beer arrived in the colony of Virginia in
1607.

Beer flourished in the United States from the 17th to the 19th centuries, with even
George Washington (as a young colonel) having his own recipe for a brew (one
that was finally put to use in 2016, more than 260 years after Washington penned
it. The first president was not the only Founding Father to have enjoyed beer;
Thomas Jefferson had beer produced on his estate, in his own brew house. Samuel
Adams, one of the architects of the American Republic, once owned and operated a
commercial brewery. During the Revolutionary War, soldiers were rationed a quart
of beer every day.

In 1789, James Madison (one of the Founding Fathers who would go on to be

elected the fourth President of the United States) suggested that Congress place a
duty tax on malt liquors, at 8 cents a barrel. The amount was low, Madison’s way
of hoping to encourage the production of beer in every state. Eleven years later,
beer had become an entrenched part of the American economy.

17
The Rise of Temperance

By 1880, there were 6.6 million barrels of beer being brewed across the country. By
1900, that number grew to 39.5 million and peaked at 59.5 million in 1910. For
some people in the United States, that was 59.5 million too many. They watched,
aghast, as the flourishing of beer and other alcohol led to drunken behavior and
alcoholism. PBS explains that by 1830, the average American adult consumed
almost seven gallons of pure alcohol every year, far more than contemporary
drinking rates. Women particularly suffered as a result of this, since there were few
(if any) laws protecting women’s legal rights, and what laws did exist rendered
women completely dependent on their husbands, even if their husbands were violent
alcoholics. By 1900, that number grew to 39.5 million and peaked at 59.5 million in
1910.

The movement coalesced around the Anti-Saloon League, one of the most lobbying
organizations in American history. The ASL formed key alliances with any
organizations that shared the goal of seeing a constitutional amendment that would
criminalize the production, sale, and transportation of alcohol. Such was the ASL’s
influence those members of both the Democratic and Republican parties, and even
the Ku Klux Klan and National Association for the Advancement of Colored
People, signed up. Some of the country’s most influential businessmen, like Henry
Ford and John D. Rockefeller, Jr., also lent their support to the ASL.

The 18th Amendment

The League also made good use of World War I; beer in the United States had long
been popularized by German immigrants, and most of the breweries in the country
were owned and operated by German-Americans. Although the American people
were overwhelmingly in support of remaining neutral and isolated from the
fighting in Europe, the news that the German Empire was willing to help Mexico
reclaim lost territory that now belonged to the United States, and German U-boats
sinking American ships in the North Atlantic Ocean, swiftly turned public opinion
against the German Empire and, particularly, German immigrants and
GermanAmericans living in the United States. The Anti-Saloon League presented
their opposition to beer as a patriotic act, one that would defend the values of the
United

18
States against the aggression across the Atlantic.

On January 17, 1920, the 18th Amendment (popularly known as Prohibition) went
into effect, and the United States became a “dry” country. According to PBS,
“most politicians dared not defy the ASL.” When the constitutional amendment to
ban alcohol was finally put forward in 1917, it was easily passed through both
houses of Congress and all states in the country at the time in only 13 months. On
January 17, 1920, the 18th Amendment (popularly known as Prohibition) went into
effect, and the United States became a “dry” country. Beer, the drink that sustained
some of the oldest civilizations of the human race, was illegal.

While many breweries reluctantly complied with the directive to produce nothing
more than “near beer,” others changed their businesses entirely, manufacturing
everything from ice cream to pottery. Some, however, fought back. A number of
breweries started making malt extract, starch- or grain-based sweeteners. The
extract was advertised as a cooking product and sold with explicit instructions on
how to make bread “light and perfectly browned.” This was to help people
frustrated with Prohibition (of which there were many) make their own beer at
home. Despite breweries being raised by federal agents for creating the malt
extract, a court eventually passed a ruling that declared the extract to be legal;
therefore, citizens were legally allowed to make as much “bread” as they desired.

A Good Time for a Beer

The malt extract anecdote speaks to the deep unpopularity and limitations of
Prohibition; once it went into effect, it became universally and immediately
ignored by the public, politicians, and police alike. While the responsibility of
enforcing the law fell to federal authorities, local police turned a blind eye to the
distribution of illegal beer, whether it was carried out by well-meaning citizens or
organized crime rings. Despite alcohol- related crimes dropping in the immediate
aftermath of the passage of the 18th Amendment (and the Volstead Act that carried
it out), Prohibition carried a much heftier price tag than anyone imagined; without
alcohol to tax, the federal government lost $11 billion in tax revenue (equivalent to
almost $200 billion today) while costing the government $300 million in law
enforcement overhead. The lucrative and thriving black market empowered the
Sicilian mafia to tighten their grip on America’s underworld, and unemployment
skyrocketed because of the impact on the service industry.

19
In 1933, Congress passed the 21st Amendment, which officially repealed the
statutes of the 18th Amendment.

When Franklin D. Roosevelt campaigned on a platform of repealing the 18th

Amendment, that promise carried him to a resounding victory over Herbert
Hoover, the same man who had ushered in the Prohibition era as a “noble
experiment.” When the dust of the 1932 presidential elections had settled,
Roosevelt carried 42 of the country’s 48 states (Alaska and Hawaii had not yet
joined the union).

Beer Today

Today, beer is big business. In America, total annual sales were approximately
$100 billion in 2014, adding $252.6 billion to the country’s economy through the
addition of 1.75 million jobs that pay up to $78.6 billion. Fortune magazine notes
that more and more craft breweries are opening, pointing to the 700 that went into
operation from 2014 to 2015 (with 1,755 more being planned). Notwithstanding
the best efforts of Prohibitionists, beer has become a firmly entrenched business
and culture, and it is very unlikely that there will ever be another movement to
remove it from the mainstream. The president and CEO of the Beer Industry noted
that
“beer truly serves America.”

The Brewers Association found that taxes collected from the consumers,
employees, and business of the beer industry reached $48.5 billion.

In the same way that beer was the catalyst for economics and trade in the ancient
world, beer is bringing a similar benefit to the 21st century. CNBC writes of how
“America’s No. 1 small business got to $10 million brewing beer in Hawaii,” with
the Maui Brewing Company expected to pass $20 million in sales by the end of
2017. In May 2017, the brewery was presented with the “National Small Business
Persons of the Year” award by the Small Business Administration, with the Vice
President of the United States in attendance. Beer has come a long way in its
history; from being the reason why human colonies grew around agriculture, to
brokering peace and fostering relations, to being banished from the public sphere
as part of a “noble experiment.” But perhaps nothing says more about the present

20
 and future of beer than the Vice President of the United States presenting an award
to a brewing company a little more than 100 years after the federal government
criminalized the entire alcohol industry. After surviving history and Prohibition, it
is unlikely that anything will ever dethrone beer ever again.

CULTIVATION OF BEER
Beer is one of the oldest beverages in the world. The ancient Egyptians first
documented the brewing process on papyrus scrolls around 5,000 B.C. These first
beers were brewed with things like dates, pomegranates, and other indigenous
herbs. The Egyptians used beer for religious ceremonies, with the Pharaoh
directing the brewing schedule and distribution to the masses. Beer eventually
made its way from the Middle East across the Mediterranean to Europe, where it
became an integral part of life. Along with Northern European countries like
Germany and Belgium, the British Isles too, became a brewing center. Many styles
of beer familiar to drinkers today have their roots in Britain; pale ales, porters, and
stouts have been brewed in England and Ireland for hundreds of years. Details of
the brewing process depend very much on the type of beer to be produced and can
also differ considerably from country to country and even from brewery to
brewery.

21
RESEARCH METHODOLOGY

• Desk research, which includes: books, internet, magazines and journals.

• Through personal and telephonic interviews.
• Through correspondence with export managers, owners of vineyards and
eminent people in the industry by means of e-mail and paper mail.
• By attending shows, seminars, expo’s, lectures, talks, forums, etc.

22
BEER

Beer is fermented alcoholic carbonated beverage, prepared using malted barley,

water, hops and yeast as major raw materials. Beer is widely consumed all over the
world by all age group people (officially excluding children), consumption pattern
varies from person to person and region to region, where some people drink during
some special occasions while other people drink regularly.

Marketing and consumption of beer is strictly regulated; some countries prohibit

marketing and consumption; in some countries it is regulated to some extent and in
some other countries it is sold freely in food shelf’s as like other food commodities.
This article is intended to highlight the health benefits associated with beer when it
is consumed in moderate quantity.

23
 MANUFACTURING PROCESS OF BEER
Beer has been brewed for centuries. Beers are obtained by the yeast fermentation of
malted cereal grains, to which hops and water have been added. Brewing has
evolved from a cottage craft into a modern industry where large breweries export
their beers worldwide. On a per capita basis, Germans consume the most beer at
about 40 gallons (151 1) per person per year. Beer drinkers in the U.S. rank
fourteenth in the world, with American breweries producing approximately
156,900 million barrels of beer a year. Each barrel is the equivalent of 117 liters or
approximately 31 gallons.
The true origin of beer can only be conjectured. Early attempts at brewing occurred
around 7000 B.C. in Mesopotamia. The Egyptians and Greeks also brewed
alcoholic beverages by various methods, but the term "beer" did not appear in these
early languages. The Babylonians offered brewing recipes, and there are various
references to beer in the Bible. The English word "beer" seems to stem from the
Celtic word "beor," which referred to a malt brew made by monks at a North Gaul
monastery. In the Middle Ages, monasteries were the leading producers of beer,
and monks are credited with many early brewing techniques, such as the addition
of hops to improve the aroma and help preserve the beer. The distinction between
ales, lagers, and darker bock beers began to appear in French and Irish writings in
the 13th century. It is generally accepted that the modern beers as we know them
today date to the 1600s.
Beer brewing was already a thriving industry in Europe when the United States
declared its independence in 1776. European immigrants brought their brewing
skills to America and founded a thriving beer industry. Some technological
advancements—the yeast separator, for example—made mass production of beer
possible. Bottled beer was introduced in 1875 by the Joseph Schlitz Brewing
Company in Milwaukee, Wisconsin, a city famed for its breweries. Canned beer
first came on the market in the 1930s. The American beer market today is
dominated by several large companies such as Miller and Anheuser Busch, though
microbreweries and brew pubs that produce their own brands are becoming
increasingly popular.

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Raw Materials
Beer requires these ingredients for brewing: properly prepared cereal grain (usually
barley and corn or rice), hops (scientific name Humulus lupulus), pure water, and
brewer's yeast. Each ingredient can affect flavor, color, carbonation, alcohol
content, and other subtle changes in the beer. Grains are carefully stored and
handled to promote highest quality. Hops are a form of cultivated perennial hemp,
and the useful portions of the vine, the sticky cones, are developed from the bloom.
About 35 pounds (16 kg) of barley malt and 15 pounds (7 kg) of grain are used to
make each 31-gallon barrel of beer. Large quantities of pure water are extremely
important not only as an ingredient, but for maintaining the cleanliness of the
brewing equipment. In beer, water high in lime or iron can interfere with the
fermentation process and discolor the final product. Yeasts are fungi, which are
microorganisms that reduce sugars to alcohol by fermentation. Some types of
brewer's yeast are closely guarded trade secrets.

Outside of the beer itself, the process also requires various acids and cleaning
chemicals to maintain and sterilize the brewing equipment. The finished product
also requires packaging, which includes card-board products for boxes, aluminum
for cans, glass for bottles, and stainless steel for kegs and other commercial
dispensing equipment. The majority of the brewing equipment is stainless steel,
with the exception of the brew kettles, which are copper.

The Brewing Process

•Malting

Fully ripened barley grains are "steeped," or soaked in cold water until they are
fully saturated. The water is changed once a day, and after 45-72 hours the grains
are placed in shallow tanks. The grain is aerated and stirred, which causes it to
germinate, releasing enzymessuch as malt diastase. Malt diastase converts the
starches contained in the grain to sugar for fermentation. As soon as
thegerminationis adequately complete, usually six days, the grain is roasted to stop
the germination process. The exact point at which the roasting starts and ends
affects the flavor and color of the beer. The product at this point is referred to as
malt.

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The automatic canning machinery

While amateur brewers swap recipes at will, the commercial recipes for beer are
held tightly as any state secret. Until recent decades, the production of beer, like
wine, was a wonderful combination of art, science, and luck. At the heart of the
process has been the brew master, a traditional handicraftsman wrapped in the lab
coat of a scientist and carrying the clipboard of a production engineer. In the 20th
century, corporate breweries have evolved into an intriguing combination of flow
production in the brewing process and automated canning, bottling, and
warehousing.

In the 19th century, the brewing industry flourished as numerous brew

mastersdrew on their European heritages and functioned as chemists, biologists,
engineers, inventors, and salesmen. The combination of local ingredients, water
quality, and the brew master’s traditions and skill meant that many regions, even
locales, could have their own brands. Before mechanical refrigeration,
pasteurization, and rapid transportation facilities, national distribution was, of
course, impossible. One result of this was that the United States has always
enjoyed a wide variety of regional beers. In 1867 there were breweries in every
state and territory, an astonishing total of 3,700; in 1934 there were still over 800 in
operation; in 1994 there were about 500. After Prohibition and with the
development of steel cans for beer in 1935, breweries shifted their focus away from
primary interest in bars and toward home consumption.
Despite the seeming pervasiveness of national brands from the mega-breweries
supported by their huge advertising budgets, this tradition of hundreds of local
brands continues. In recent years it has even been augmented by the proliferation
of so-called "microbreweries" which often display the brewing equipment as part

26
of the decor of a drinking establishment and distribute their products primarily
onsite.
•Preparing the mash

The malt is crushed using iron rollers and transferred to the mash tank (or "tun").
This tank is a large copper or stainless-steel vessel that mixes the malt with warm
water until it is of porridge-like consistency. This mixture is called mash. After
mixing with similarly prepared cereal grains, the temperature of the mash is raised
incrementally from 100-170°F (38-77°C) so that the enzymes react. The enzymes
break down the starch in the grain and convert it to simple sugars. Later, the yeast
will convert the sugars into alcohol. Once complete, the mash is allowed to sit
undisturbed so the solids can descend to the bottom of the tank.

Beer requires these ingredients for proper brewing: prepared cereal grain (usually
barley and corn or rice), hops, pure water, and brewer's yeast. Each ingredient can
affect flavor, color, carbonation, alcohol content, and other subtle changes in the
beer.

•Brewing the wort

The liquid contained in the mash is transferred into another tank called a lauter tun.
This is accomplished by drawing the liquid out through the bottom layer of mash
solids, which acts as a filter. Hot water is added to the top of the mash tank to rinse
the remaining liquid, now called wort, from the mash. The solid remains of the
grain are dried and sold by the brewery as animal feed. The wort travels on to the
brew kettles, where it is boiled to sterilize it, and where the carefully prepared hops

27
are added. The addition of the hops is important because they contribute to the
bitterness of the beer. The brew kettles are the most impressive equipment in the
process. Gleaming copper, they can be 7-12 feet (2-3.6 m) in diameter and two
stories high. Steam usually provides the heating energy to the brew kettles. After
brewing is complete, the finished wort is filtered again and pumped to the
fermentation tanks.

•Fermenting

In the fermentation tanks, the atmosphere must be carefully controlled to

prevent any "rouge" bacteria from interfering with the yeast. Carefully
maintained yeast (approximately one pound per barrel of wort) is added to the
wort, and the temperature of the mixture is slowly reduced over a period of
days to between 50°F and 60°F (10- 15°C). In this temperature range, the
yeast grows, consuming the sugar in the wort, and bubbles of carbon dioxide
form. The wort has now become beer. The new beer is filtered and transferred
once more into the aging casks, where the temperature is controlled at 33°F
(°C) for 2-24 weeks. The shorter storage time produces a pale lager beer
while the European lagers (called Pilsner) are aged longer to increase the
alcohol content.

•Pasteurizing

After ageing, the beer can be pasteurized to kill the remaining yeast and prevent
further alcohol production. This is accomplished by heating the beer above 135°F
(57°C). This process, named after Louis Pasteur, is widely known for preserving
milk. Interestingly, Pasteur originally developed this process to preserve beer in the
1860s. Pasteurization, however, is not used in the production of genuine draft

28
beers. These beers are also known as "ice" beers, since they must be
keptrefrigeratedto preserve their flavor and slow the remaining yeast activity.
Many consider the draft beers best in aroma as well as taste.

•Packaging

Whether packaged into cans, bottles, or kegs, the beer is always moved gently
through the maze of piping in the bottling area. This is to preserve the natural
carbonation. During bottling, additional carbon dioxide gas from the fermentation
kettles is used to improve the aroma of the beer. High-speed packaging lines can
process thousands of cases of beer per day, and with modern computerized control,
the inventory can be tracked throughout the distribution network. Most beer is
delivered from local distributors who have purchasing contracts with the major
breweries.

Most beer is available in the following package sizes: "pony" cans and bottles of
about 8 fluid ounces, standard 12-ounce cans and bottles, 16- and 32-ounce jumbo
cans, 40-ounce "picnic" bottles, 8-gallon "pony" kegs, and the standard 16-gallon
beer keg. Other novelty and party packages are also available. Cans and bottles are
packed in 6, 8, 12, or 24 each to a box or case. Most states require a deposit at
point of sale to encourage the return of the bottles and cans.
When beer is dispensed from the keg, a pressure apparatus called a "tapper" is used
to apply a light pressure of carbon dioxide (usually 2-6 PSI) to the tapper head for
dispensing.

Byproducts/Waste
Beer brewing produces several byproducts that can be used by other industries.
During the malting of the barley, rootlets form on the grain and drip off. These can
be collected and used for animal feed. The hops that are filtered out from the
finished wort can also be collected and used again as fertilizer. The residual yeast
from the brewing process is a rich source of B vitamins. It can be put to use by
pharmaceutical companies to make vitamins or drugs, or used as a food additive.
Used beer cans and beer bottles are routinely recycled.

29
The Future
Recently, concern among citizens' groups over the excessive consumption of
alcoholic beverages by some individuals has initiated additional government
regulation of beer. New warnings have been added to labels, warning of impaired
driving, hazards to pregnant women, and other health ailments associated with
alcohol consumption. Reduced tolerance for drunk driving, for example,
encouraged many brewing companies to advocate responsible consumption. As a
result, certain states have established laws to control the alcoholic content of beer
for sale within their jurisdiction. The beer industry will continue to contend with
these large social issues.
Much research is currently conducted in the area of plant engineering. Brewery
researchers are manipulating the genes of barley and other common grains to
increase their resistance to disease and to encourage helpful mutations. This
geneticresearch also extends to improving the yeast. Current research is aimed at
producing yeast strains that resist contamination and to making new varieties of
yeast that can ferment carbohydrates, which common yeasts cannot process.

TYPES AND STYLE

With over 3,000 craft breweries in the world, it’s safe to say that craft beer is
bigger than ever. Knowing about the different types of beer can help your
employees and bartenders make recommendations and suggestions about the best
foodandbeerpairings. Additionally, knowing about the different types of beer can
help you choose therightglassforeachbeerand potentially upsell customers to boost
profits.

BEER TYPES

Ales

Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with
nuances of fruit or spice and a pleasantly hoppy finish. Generally robust and
complex with a variety of fruit and malt aromas, ales come in many varieties. They
could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc.

30
Ales are often darker than lagers, ranging from rich gold to reddish amber. Top
fermenting, and more hops in the wort gives these beers a distinctive fruitfulness,
acidity and pleasantly bitter seasoning. Ales have a more assertive, individual
personality than lager, though their alcoholic strength is the same.

Lagers

Lager originates from the German word lagern which means 'to store' – it refers to
the method of storing it for several months in near-freezing temperatures. Crisp and
refreshing with a smooth finish from longer aging, lagers are the world's most
popular beer (this includes pilseners).

A lager, which can range from sweet to bitter and pale to black, is usually used to
describe bottom-fermented brews of Dutch, German, and Czech styles. Most,
however, are a pale to medium colour, have high carbonation, and a medium to
high hop flavour.

Stouts & Porters

There’s very little distinction between a Porter and a Stout, but they do have their
differences.
Stout is also a black, roast brew made by top fermentation. Stout, not as sweet to
the taste, features a rich, creamy head and is flavoured and coloured by barley.
Stouts often use a portion of unmalted roasted barley to develop a dark, slightly
astringent, coffee-like character.

Malts

Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and
nuts. They can be light to full bodied.

BEER STYLES

A beer's character can be described by its style. Listed below are some of the many
different styles of beer carried at the Beer Store.

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Amber

A very versatile beer, Amber beers are full bodied malt aromas with hints of
caramel, these beers could be either lager or ale.

Blonde

Blonde ales are very pale in colour and tend to be clear, crisp, and dry, with low-
tomedium bitterness and aroma from hops and some sweetness from malt.

Brown

Dark amber or brown in colour, brown ale has evidence of caramel and chocolate
flavours and may have a slight citrus accent or be strong, malty or nutty, depending
on the area of brewing.

Cream
A very mild, sweetish, golden style of ale.

Dark

Dark ale is a British type beer, combining hops, yeast and a blend of malts. It's a
medium chestnut brown colour, with a delicate fruity smell and robust, malty
character.

Fruit

Most fruit beers are ales however, they typically do not carry an ale character. In
order to allow for the fruit flavor to come through nicely, the malt’s flavor is not
dominant and there is a low bitterness level to the beer.

Golden

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First developed in the UK, Golden ales are straw coloured with a slight hint of
citrus and vanilla. The beer can sometimes contain spicier flavours.

Honey

A full-bodied beer with a creamy texture and copper colour. Honey beers are
slightly sweet with hints of caramel.

India Pale Ale

A hoppier version of pale ale. Originally brewed in England with extra hops to
survive the journey to British troops stationed in India.

Light

Extremely light in colour and mild in flavour. Light beer has fewer calories and/or
lower alcohol content.

Lime

Typically, light in flavour with a refreshing lime taste. The intensity of the lime can
differ from very subtle to strong.

Pale

Pale ale has a fruity, copper-coloured styler. It originated from England. Pale ales
are robust beers that can be enjoyed with strongly spiced foods.

Pilsner

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Made with neutral and hard water. Tend to be golden in colour with a dry, crisp,
and somewhat bitter flavour. Pilsner stands out from other lagers due to its more
distinctive hop taste.

Red

Red ales can either be red or light brown in colour. They are moderate to heavy in
flavour and contain hints of caramel that is offset by the predominant hop
characteristic of the beer.

Strong

This is a broad grouping that can describe any beer over 7% ABV. Strong beers are
typically dark in colour, some are almost black. Different styles can include old
ales, double IPAs, and barley wines.

Wheat

Light and easy to drink with very little aftertaste. Wheat provides a soft character to
beer and is sometimes hazy or cloudy with a touch of spice notes.

CATEGORIZATION OF BEER

All beers are either lagers or ales, and that's determined by the type of yeast used
during the fermentation process. Lagers are made with yeast that ferments at the
bottom of the beer mixture, and ales are made with yeast that ferments at the top.
There are also spontaneous fermenting yeasts, which make wild or sour ales.

Once you’ve figured out if your beer is a lager or an ale, there is further
differentiation determined by the flavor, color, and aroma of the beer. Within that
style family, there are varieties,

For example, an American Lager and a German Helles are both lagers that belong
to the "pale lagers and pilsners" style family. They are two different varieties of
beer, however, and while they are similar, they are also distinctly different. Think

34
of the different varieties like brothers; they have definite similarities, but
ultimately, they are each their own person.

PaleLagerandPilsner DarkLager GermanBock

BrownAle PaleAle IndiaPaleAle

Porter Stout Belgian-StyleAle

WheatBeer Wild&SourAle SpecialtyBeer

Top Fermentation

The yeast that is used in ale production ferments throughout the beer and settles at
the top of the liquid. It has a higher tolerance to alcohol and ferments at warmer
temperatures when compared to the yeast that’s used to make lager.

35
 Top Fermenting Styles of Beer
Here are some examples of top fermenting beers:

Brown Ale
• Pale Ale

• India Pale Ale (IPA)

• Porter
Stout
•
Belgian Style Beer
•

• Bottom fermentation

The yeast used in lager production is more fragile than

what’s used to make ale, and it settles at the bottom of the
liquid vessel after fermentation. It needs to ferment more
slowly and at cooler temperatures than the yeast that’s
used in ale production, and it has a lower tolerance to
alcohol.

•
 Bottom Fermenting Styles of Beer
Here are a few examples of bottom fermenting beers:

Pale Lagers and Pilsners

Dark Lagers
German-Style Bocks
•
Spontaneous Fermentation
Lambics and sour beers are made with a process called
spontaneous fermentation. This type of fermentation
occurs when beer is exposed to wild bacteria and yeast.
These beers originated in Belgium, but brewers all over
the world have found ways to manipulate this process to
create sour, funky-tasting beers of their own.

Spontaneous Fermenting Styles of Beer

Here are a few examples of spontaneous fermenting beers:

American Sour
•
Belgian Fruit Lambic
Flanders Red Ale
Belgian Gueuze

HEALTH BENEFITS OF BEER

37
The health benefits of beer are vast, ranging from prevention of cancer
and diabetes, to aiding the digestive system, as well as for treating
osteoporosis and hypertension. Beer is very effective in preventing the
formation of kidney stones. Beer is rich in vitamins, which helps prevent
anemia, as well as promotes skin and hair health. Consumption of beer
on a moderate basis has been proved to drastically reduce cholesterol
levels, and keep the heart healthy, as well as prevent the onset of
cardiovascular diseases.

Beer
One of the most widely consumed alcoholic beverages in the world, beer
is brewed from malted barley,and occasionally from wheatand maize.
During the brewing process, fermentation of the starch sugars in the
wort produces ethanol and carbonation in the resulting beer. In
commercial brewing, the natural carbonation effect is often removed
during processing and replaced with forced carbonation.
Nutritional Value of Beer
A regular bottle of beer is loaded with around 145 calories and around
11-15 grams of carbs. The water used to make beer is boiled very early
on in the brewing process, as a result of which any present pathogens are
killed off. The presence of folate in beer helps lower the risk of heart
disease when consumed in moderation. Beer also reduces blood clots
and it has been shown to improve mental function in women as well as
increasing bone density.

Nutritional facts Per 100 Grams

• 43 calories
• 4 mg sodium
• 27mg potassium
 • 3.6g total carbohydrate
• 0.5 protein

Vitamin and minerals

• 1% magnesium
Helps prevent cancer

A flavonoid compound called Xanthohumol is found in the hops commonly used in

brewing beer. It has been seen to play a major role in the prevention of cancer,
including prostate cancer. Beer also contains polyphenols, which – similar to red
wine – are very effective in fighting cancer.

Reduces risk of cardiovascular diseases

Beer is rich in Vitamin B6, which helps protect against heart diseases by
preventing the build-up of a compound called homocysteine. It has a thinning
effect on the blood and prevents the formation of clots, which cause blocks in the
coronary arteries. Consumption of beer in moderate amounts also reduces the risk
of inflammation, which is the root cause of atherosclerosis.

Helps control diabetes

Studies have reported that people who drink a moderate amount of beer have a
lower risk of developing Type 2 diabetes. A moderate intake of beer, combined
with exercise and a diet rich in vitamins, can help combat diabetes. Beer
significantly reduces blood glucose levels, thus helping patients suffering from
diabetes.

39
Prevents Alzheimer’s disease

Perhaps one of the most remarkable health benefits of beer is its ability to protect
against Alzheimer’s. Studies have reported that moderate beer drinkers are 23%
less likely to develop different forms of dementia and cognitive impairment,
including Alzheimer’s. The silicon content in beer is thought to protect the brain
from the harmful effects of high amounts of aluminum in the body, which are one
of the possible causes of Alzheimer’s.

Prevents formation of kidney stones

Moderate daily consumption of beer can greatly reduce the risk of developing
kidney stones. Beer has a high-water content, which helps flush out harmful toxins
from the body, and keeps the kidneys functioning properly. Also, compounds in
hops used in brewing help slow the release of calcium from bones, which in turn
prevents buildup of lost calcium in the kidney in the form of stones.

Helps reduce cholesterol levels

Moderate consumption of beer is one of the most unorthodox, yet a very effective
way of cutting down on your cholesterol levels. Thebarleyused in brewing of beer
contains a type of soluble fiber known as beta-glucans that has been shown to help
in lowering cholesterol levels.

Helps strengthen bones

Beer contains pretty high amounts of silicone. Silicone is very intricately linked to
bone health. People who drink beer in moderate amounts are less prone to fractures
owing to a higher bone density, than people who do not drink beer.

Treats dandruff

Beer is considered one of the best natural treatments for dandruff. Beer has high
levels of yeast and Vitamin B, which makes it very effective against dandruff.
Rinsing your hair with beer, or a shampoo that contains beer is enough to get rid of
dandruff and make your hair healthy and shiny.

40
Prevents anemia
Beer is a good source of vitamin B12 and folic acid, a deficiency of which may
lead to anemia. Vitamin B12 is also essential for maintaining normal growth, good
memory and concentration.

Improves skin health

Beer contains vitamin E, which is a very effective antioxidant. Thus, beer helps
maintain healthy skin. Studies have also shown that regular consumption of beer in
moderate amounts can help slow down the aging process of skin.

Cleanses gastro-intestinal tract

Beer is a good source of soluble fibers that promote general health. These
soluble fibers are good for the heart, and they are also very helpful in cleaning
up the digestive tracts.

USES OF BEER
Beer is not only the world’s most-widely consumed alcoholic beverage, it also a
huge variety of other uses. Beer is often used to help prevent heart and circulatory
diseases, and is also effective in treating congestive heart failure. Studies have
reported that people who drink a moderate amount of beer have a lower risk of
developing Type 2 diabetes. Beer contains antioxidant compounds as well as
vitamins and proteins which help improve skin and hair health. Beer is a great
addition to your daily beauty routine, as it contains a variety of acids, enzymes as
well as other healthy compounds that are derived from the process of fermentation.

41
 SIDE- EFFECT & ALLERGIES OF BEER

When consumed in moderation, beer can actually be good for health. However,
excessive drinking can have a negative impact on health. Drinking too much beer
can adversely affect blood sugar levels. Beer works as a diuretic, so while it may
be extremely refreshing to drink on a hot day, drinking in excess can make you lose
fluid both through urine and sweat in such situations. Also, a majority of beer
variants found in the market contain malted barley. Barley contains gluten, a type
of protein. Some people are allergic to gluten, so you need to double check the
compounds present in your beer, in that case. Beer contains some stimulants that
work with gastric acid, which may lead to the onset ofgastro-esophagealrefluxand
result in heartburn.

POPULAR BEERS

American blond ale

Created by the craft beer movement, American Blonde Ale is a gateway beer.
Imagine a bunch of really nice brewers trying to lure mass-produced,lager-loving
Americansinto the more complex and flavorful world of craft beer and you have
American Blonde Ale. Because it’s a starter beer, nothing is too pronounced. It’s
even more casually approachable than most restrained Pale Ales. Malt and hops are
both low to moderate, with a very delicate biscuity, malty sweetness cut into by a
clean, lager-like crispness with gentle, palate-cleansing hops and some possible
friendly and familiar citrusy flavors (“Hey! I recognize you from lemonade!”).
Carbonation is high and, as with asessionbeer, alcohol is moderate to low; this is a
refreshment beer with a lot more to it, a great starter beer for a hot day.

American Cream Ale

“Cream ale” may sound like something a frat guy made one night with some
leftover beer and ice cream—and maybe it is, somewhere—but the style Cream

42
Ale actually refers to an American ale first produced by brewers to compete with
the incredible popularity of the lager style brought over from Germany. The idea
was to co-opt some aspects of lager brewing style, which might include yeast or
coldlaagering (storing), in conjunction with adjunct grains like corn, to produce
something comparable to the moderately hopped, moderately malted, clean lager
style that was (and still is) sweeping the nation. Not as prevalent a style today, and
more common in the Northeast and Midwest, but it’s an interesting component of
beer history—not to mention one of the only truly American beer styles.

American Sour/Wild Beer

The world of American sours and wild beers is about as big as the craft beer
movement can make them. Since wild fermentation styles really originated in
Europe, what you’ll find from many American breweries are local variations and
homages to wild styles. But what is a “wild” beer anyway? It’s actually just a beer
that’s fermented withmorethanregularbeeryeast, usually a combination of wild
Brettanomyces yeast, lactobacillus, and maybe a bit of pediococcus (that one’s less
common). Depending on the wild style they’re after, an American brewer may
carefully introduce selected wild yeast and microbes into their beer, or they might
(in rare cases) get the ancient route of the “coolship,” letting the beer ferment in a
totally open tank, in the hopes that microbes in the ambient environment are polite
to it. Because the style is so wide, flavors, including degrees of sourness, fruitiness
from fermentation and oak-aging, hop levels, and discernable malt will vary. But if
you like something wild, it’s a good idea to take a chance.

Wheat Ales (American)

In the big globalbeerfamily, American wheat beers are related to

GermanWeissbiers and Belgian Witbier, among others, basically anywhere a
proportion of wheat (malted or unmalted) has been added to the grain bill before
brewing. But because brewing styles, yeast strains, and other factors tend to change
once you’ve crossed an ocean, it’s good to get to know the American style on its

43
Barley wine

This is not a wine, to be clear, but a really strong beer, brewed first in England then
America. Inevitably, the American version evolved to include a (whole lot) more
hops. But the key factor in this style is strength. And yes, some barley.

Belgian Dubbel, Triple &Quadrupel Beer Guide

If you’ve had even a glimpse intotheworldofBelgianbeer, you can already tell:

Belgians love their beer, and they’ve spent time—centuries, in fact—perfecting it.
But Belgians are also pretty liberal with their beer, meaning “styles” are a bit hard
to nail down. And terms like “Trappist” and “Abbey” don’t quite help (“Trappist”
actually means the beer was brewed by monks at one of 11 abbeys currently
brewing; “Abbey” is a marketing term used to imply an association with an abbey,
though technically it doesn’t mean one exists). But don’t be afraid of confusion—
the world of Belgian beer is so rewarding, in terms of flavor and complexity, it’s
worth diving into the deep end.

Bock, Doppelbock, Maibock, &Eisbock

“Bock” might seem like just another word thrown into the mix to confuse the beer-
loving masses. But it’s actually old—centuries old—a style named for Einbeck, the
place in Germany where it was born. Originally brewed between in the 14th
century as an ale, bock was adopted as a lager when lager yeast first came to
Germany, and the rest is sudsy history. The style does have some variations (see
below), but one thing you can quickly commit to memory is that bock = strong
beer.

Brown Ale

44
Brown ales are darker than their pale cousins due to the choice and treatments of
maltsin the grain bill. In general, brown ales tend to have more of a malty flavor
profile, not so much roasted as toasty, nutty, chocolatey, toffee, biscuit, etc., with
less in the way of fruity esters and hops playing a supporting role in the
background (unless, of course, it’s an American style, in which case hops rules
usually change a bit.

English Milds& bitter

There’s usually some confusion when it comes to English beer, especially for
American beer drinkers (for instance, it’s a myth that Brits take their beer flat and
warm). Throw in terms like “mild” and “best bitter,” and it’s a recipe for some beer
miscommunication. Fortunately there is some pretty basic logic, and pretty great
beer, behind the terminology.

India Pale Ae (IPA)

Ah, IPA. The most beloved acronym in all of craft beer. (Okay,maybeABVand
IBU have some stake in the game, too.) Suffice to say, whether you’re a fan or not,
you’ve heard of IPA, and maybe you’re wondering what all the fuss is about. The
short answer: hops. Over history, for a variety of reasons, IPA, or India Pale Ale,
has evolved into the most aggressively hopped beer style of them all. If you like
bitter, floral, earthy, citrusy, piney, fruity, and, yes once more, bitter flavor notes,
you’ll like an IPA. Of course there’s IPA and then there’s IPA—the popularity of
the stuff has given rise to many styles. But don’t worry, it’s the good kind of
confusing.

American macro lager

You might not sidle up to a bar and order a pint of “American macro lager,” but
that’s a lot of what we drink today. American macro lager is the catch-all term for
Americanbeers brewed by the big (giant) commercial breweries, usually with
adjunct malts, the goal being a crisper, “cleaner” lager flavor profile. Think Bud,
Coors, Pabst, Miller Lite— though the style does have some increasing variety.

45
Pilsner beer

Pilsner beers have a pretty well documented history (some Pilsner origin stories
even begin with thefoundingofPlzeň, in the former Kingdom of Bohemia, home of
Good King Wenceslas himself). But we’re not writing a history paper here, we’re
writing about beer, and the most important thing is that after the Pilsner style
emerged—the original was the Bohemian or Czech Pilsner—it erupted in
popularity, and remains a globally adored beer style.

Rye Beer

Rye isn’t so much a beer style as an ingredient that can change a style. But since it
has such a particular impact on the beer, we figured it would be a good idea to take
a peek. The two things to remember about rye: like wheat, rye will be used as part
of the malt—replacing some or all of the grain that’s eventually fermented to make
the beer; and rye tends to impart a round graininess as well as characteristic
spiciness (think of the last time you ate pastrami on rye—the zing comes from
meat and bread). All this to say, rye can do—and stand up to a lot—in beer.

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 TOP BEER PRODUCING COUNTRIES

SPAIN

Producing over three million kiloliters of beer in 2013, Spain has seen a rise in
craft beer popularity and with it, beer in general has risen rapidly in popularity.
Despite being the furthest down on this list, Spain was actually the first European
country to produce beer. It simply never become popular due to how difficult it
was to import barley and hops at that time.

POLAND

Like many European countries, Poland began producing beer in the Middle Ages.
However, it never got popular until the 1800s. In the present day, Poland is the
fifth biggest beer consumer in the world and in 2013 it produced nearly four
million kiloliters to satisfy these beer drinkers. Poland beer fans prefer lager, bock
and Baltic porter styles.

UNITED KINGDOM

The UK is known for inventing some of the most popular beer styles enjoyed
around the world, including stout, IPA, porter and brown ale. However, UK beer
drinkers prefer pilsner, a style invented by the Czech Republic and proliferated
mainly by the US before craft beer took over. In 2013, the UK topped four million
kiloliters for beer drinkers at home and abroad. Despite a reputation for pub
culture, the truth is that the UK exports a good deal of its beer. It is fifth in the
world for beer exports.

JAPAN

Japan is a big beer producing country and in 2013, they produced well over five
million kiloliters. However, these numbers include a few beer-like drinks such as
Happo- shu and new genre non-malt. Japan is much more recent on the beer scene
versus Europe. It didn't start making beer until after the arrival of Dutch traders in

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the 1600s. Its first brewery was Kirin, which opened in 1869, and then Sapporo
Brewery opened shortly afterwards. Today, Japan's four major brewers are Kirin,
Sapporo, Asahi and Suntory, but there are also over 200 microbreweries scattered
around the country. For all the beer they produce, Japan ranks fairly low on the
consumption list, only coming in at 43rd.

MEXICO

Mexico picked up its modern-day beer skills from German immigrants in the
1800s. The country has been pretty steady in its output, with over eight million
kiloliters produced in both 2013 and 2012. Mexico actually produces 16.5 percent
of all the beer in the world, which is more than any other nation. The two main
beer companies are FEMSA and Grupo Modelo.

RUSSIA

Beer was not actually classified as alcohol in Russia until 2013 and was largely
consumed as a soft drink. Despite the new restriction, Russia still produced nearly
nine million kiloliters of beer that year. In Russia, beer is second to vodka as the
most popular drink and it is estimated that every Russian citizen drinks about 74
liters annually. The country is home to over 100 breweries and there's also a
flourishing microbrewery scene, with about 250 of those around the country. The
largest beer producer in Russia is actually a Danish company called Carlsberg.
Russia classifies beer according to color, but the most popular style is Baltic.

GERMANY

Germany is the fourth largest beer producer in the world, with many popular
brands. They produced nearly nine and a half million kiloliters of it in 2013.
Germany is also the fourth largest in beer exports and makes about 10 percent of
the beer in the world. Like other European countries, Germany started making beer
in the Middle Ages. It was often made by monks in abbeys and the first is thought
to be Benedictine Abbey. Over 1,300 breweries now make their home in Germany.

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BRAZIL

Brazil might be a surprise entry on this list, considering how high it is on the list,
but Brazil makes a lot of beer. Nearly 13.5 million kiloliters were produced in
2013. Like Mexico, Brazil learned its beer making from German immigrants in the
1800s. Unsurprisingly, Brazilian beer drinkers favor pilsner as their top style.

UNITED STATES

The top two entries on this list are far above the competition in quantity. The USA
made nearly 22.5 kiloliters of beer in 2013 and they are the sixth biggest beer
exporter in the world. There are over 3,000 breweries in the country and the major
brands of Coors Light and Budweiser are well-known around the world. Since the
mid-2000s, a craft beer revolution began to take hold and has only gained more
ground in the following years.
Pale lager was the most popular style in earlier years, but now IPA - a craft beer
favorite is just as popular. About 85 percent of the alcohol consumed in the US is
beer.

CHINA

Even though beer has such a huge market share in the US, China has well over a
billion consumers to satisfy and it makes twice the amount of beer to fulfill it. In
2013, they produced 46.5 million kiloliters. Not only that, but Chinese brands of
beer occupied the number one, number two and number six spots for most
consumed beer in the world. Rice lager is the favored style in China. Even though
Budweiser is often called the king of beers, the title actually belongs to China's
Snow Beer, which is the most popular beer in the world. Another little-known fact
is that China has been the world's top beer market since 2002, taking the title from
the USA.

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 BEER BRANDS AND THIER COUNTRIES

ARGENTINA Cerveza Quilmes

When your country's famous for its beef, you better make damn sure you have a
good beer. Quilmes makes bocks, stouts, and reds, but its lager is a cow's best
friend.

AUSTRALIA Victoria bitter

Surprisingly, Australians don't actually believe that Foster's is Australian for beer,
mostly because "beer" in Australian is "beer". But also because XXXX Gold, a
midstrength lager, is more popular.

BELGIUM Chimay
Sure, these days a relatively young brewery called Jupiler has become the most
popular, but Chimay has God on its side. It's made by the infamous Trappist
monks, and is perhaps the best-known of the brotherly beers that call Belgium
home.

BRAZIL Skol
Brazilian beer Skol's got a pretty layered history: it was originally produced by
Caracu, which was bought by Brahma, which merged with Antarctica to become
AmBev, which became InBev, and then AB InBev, which is currently the largest
beverage company in the world.

ETHIOPIA St.GeorgeLager
In Ethiopia, beer has long been a drink of choice, and the crisp St. George out of
Addis Ababa has helped cool down locals and travelers since 1922.

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CAMBODIA korBeer
The most widely consumed beer in Cambodia is Angkor Beer, named for the
majestic temples that dot the countryside.

CANADA Labatt
The biggest brewer in Canada narrowly edges out Molson (which is technically the
second-oldest company in the country) for the title of Canada's most popular.

CHINA SnowBeer
FUN FACT: Despite the fact that you've probably never heard of it, Snow Beer is
actually the most popular (meaning best-selling) beer in the entire world. It's sold
almost exclusively in China, which apparently has a lot of people.

CZECHREPUBLIC PilsnerUrquell
Pilsner Urquell was the first pilsner beer in the entire world (invented in 1842).

DENMARK Carlsberg
Despite also being the best-selling beer in Russia, Carlsberg is very much a Danish
invention (and has the distinction of being the flagship brew of the fifth-largest
brewery group in the world).

FRENCH POLYNESIAHinano
Tahitian treat Hinano tastes like a hybrid of Heineken & Bud and packs a low
punch, which is a good thing considering it's best consumed by the icy bucketful
on a white- sanded beach. Also, this and Tabu are pretty much the only options in
the archipelago. They taste the same.

INDIA Kingfisher
With a market share of over 50%, Kingfisher is akin to some sort of monarch in the
Indian beer world.

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INDONESIA
BintangBeer
Bintang's bottle looks a lot like a Heineken... it apparently tastes like a Heineken...
but it's not Heineken, dammit (although it is owned by them)! It's a Pilsner-style
beer brewed in Surabaya.

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 DATA ANALYSIS

At first, I have collected the data from primary sources from a book named “ The
oxford companion to beer” by Garret Olliver.

I have also got valuable information from “The complete beer” by Michael.
Through the books I could gather the information of history of beers, how
they are classified.

Secondary sources I have also got lots of information through internet some
websites from I got the valuable information for my research project are
Wikipedia.com, Allaboutbeers.com and Thesunrisehouse.com

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CONCLUSION

Beer has had a role in the history of our planet for thousands of years and
even helped us shape our world. Even though it may cause health problems such as
weight gain, in moderation beer can become a healthy part of a person diet. Beer
can increase good cholesterol, fight heart disease, and many more health-related
issues. Beer has truly helped shape our world from its first appearance in
Mesopotamia thousands of years ago. From starting the agricultural revolution, to
providing Egyptians with a source of nutrition and antibiotics, to saving Medieval
Europeans, and helping Americans it has had an impact on just about every part of
the world. Even though beers importance might be understated since people may
think “oh it’s just a drink that people drink while watching sports games” it has
actually changed our world for the better. If beer had not done something such as
starting the agricultural revolution, we may be father behind in technology and
agriculture. Or if it had not saved all of those lives, you might not have even beer
born. Beers importance to our world today cannot be overstated, so next time you
pick up of beer, think about all the things beer has done for you, and that it’s not
just a drink, it’s a revolution in a glass.

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 BIBLIOGRAPHY

REFERRED BOOKS

•The oxford companion to beer

Published by: Garret Oliver

Date: 1994

• Tasting beer

Published by: Randy Mosher

Date: 1995

• Food and beverage service

Published by: R. Singaravelavan

Date: 2016

REFERRED WEBSITES

• Wikipedia.com
• Allaboutbeer.com
• Sunrisehouse.com
• Thevinepair.com
• Thebeerstore.com

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