BEER

▪Beer is a malt beverage .

▪BEER IS MADE FROM

▪Barly malt,
▪hops,
▪malt adjuncts,
▪Yeast and ,
▪Water.
BARLEY GRAIN
barley malt
MALT
▪The malt is prepared from carefully
selected barley.

▪This barley is first cleaned and then

steeped in water for period up to two days.

▪The excess water is then drained and the

soaked barley is further incubated for
periods of approximately four to six days to
allow formation of a short rootlet and
acrospire (the plant shoot).
 GERMINATION
▪This germination step allows the formation of
highly viscous α - amylase, β - amylase and
proteolytic enzymes, as well as flavor and color
components.

▪The green malt produced is carefully dried and

stored. The preparation of good malt requires
careful selection of barley and close
supervision of malting process.

▪So most of the beer producing companies do

not produce their own malt. But they rely on
other companies who specialize in this art.
Mature hops growing in a hop yard
(Germany)
HOPS
Hop cone, hop yard
Cross-section drawing of a hop
HOPS
▪The hop plant is a perennial plant.

▪Hop plants have separate male and

female plants.

▪It is the female plants which produce

the hops which are used for the
brewing of beer, while the male plant
acts as the pollenizer.
HOPS

▪The dried and ripe flowers, are

used.

▪Hops are used mostly in beers as it

adds a bitter taste and prevents any
sort of bacterial growth.
Uses
▪Hops function as flavoring agent and
stabilizer in the making of beer.

▪It is used to make beautiful garlands

and also for decorative purposes.

▪It can be substituted for vegetables

like the asparagus
 USES
▪ Hop shoots can be eaten raw with vinegar,
boiled or fried form.

▪ In Italian cuisine, it is eaten with risotto.

▪Hops are used to make the Julmust, a

popular beverage from Sweden.

▪Farmers feed their livestock with wild hops.

 USES
▪Hop contains a high presence of
antibacterial qualities,

▪it increases the production of gastric

juices. Hops are also anti-viral in nature
and

▪ contain high amounts of flavonoids.

 Adjuncts

▪Most of the brewers' adjuncts are

based on a limited range of cereal
grains.

▪The non-malt brewing materials used

in greatest quantity today are those
derived from corn and rice, although
barley, wheat, and sorghum grain are
sometimes used.
Beer Adjuncts
▪Adjuncts are un malted grains such as
corn, rice, rye, oats, barley, and wheat.
▪Adjuncts are used mainly because they
provide extract at a lower cost (a cheaper
form of carbohydrate) than is available
from malted barley or to modify the flavor
of the beer.
▪ Adjuncts are used to produce light-tasting,
light-colored beers that have the alcoholic
strength of most beers.
 Classification of Adjuncts
▪Cooker Mash Adjuncts
▪Types of Milled Products
▪Flours
▪Grits
▪Flakes
Types of Cereal Adjuncts
• Corn
• Rice
• Barley
• Wheat
• Oats
• Syrup and Sugar Adjuncts
• Syrups
• Sugars
• Sucrose
• Malto-Dextrin
• Caramel
• Invert Sugar
 Rice
•Rice is currently the second most widely
used adjunct material in the United States
in the production of light-colored lager
beers.

•Rice has hardly any taste of its own,

which is regarded as a positive
characteristic since rice will not interfere
with the basic malt character of the beer.
RICE
•It promotes dry, crisp, and snappy flavors and
is employed in several premium brands.

•Some brewers prefer rice because its lower

oil content compared to corn grits.

•One disadvantage in using rice is the need to

use an additional cooking vessel because its
gelatinization temperature is too high for
adequate starch breakdown during normal
mashing.
Barley
▪Un malted barley gives a rich, smooth,
"grainy" flavor to beer.

▪Unlike the other adjuncts, un malted barley

will contribute foam (head) retention to the
finished beer because of lower levels of
proteolysis .

▪However, the nitrogenous and complex

proteins that contribute to head retention
also contribute to chill haze problems.
 Wheat
• Unmalted wheat often is used as an adjunct by
brewers who wish to enhance head retention and
foam stability.

• It also contributes to the body or "palate fullness" of

the beer.
• Its high content of proteins greatly enhances foam
stability.

• Beers made from significant amounts of wheat

adjuncts are likely to be light in flavor and smooth in
taste qualities.
▪Wheat adjuncts are used in the same
manner as barley adjuncts; but unlike with
barley, there is almost no husk in wheat.

▪The gelatinization temperature range for

wheat is between 52 and 64°C.
 Oats
▪The high protein, fat, and oil

▪Oil content of oats are theoretically a

problem to their use in brewing.

▪ However, oats have been used in the

brewing process, particularly in brewing
oatmeal stout.
MANUFACTURE OF BEER
MALTING

MAsHING

BOILING THE WORT WITH

HOPS

FERMENTATION

AGING OR MATURING

FINISHING
 MALTING
▪Barley grains are soaked, at 10-15.6⁰c

▪Germinated at 16-21⁰c for 5 to 7 days and

klin dried.

▪The malt a source of amylases and

proteases is crushed before use.
Preparing the mash
▪ The malt is crushed using iron rollers
and transferred to the mash tank .

▪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.

 MASHING
▪The malt mash is prepared by mixing the
ground malt with water at 38-50⁰c.

▪To this are added the cooked starchy malt

adjuncts in water which are about 100⁰c after
boiling or cooking under steam pressure.

▪This will bring the temperature of the cereal

malt mash to about 65-70⁰c
 MASHING
▪At this temperature saccharification takes
place at a short time.
▪Saccharification is production of sugars from
starch.
▪The temperature is increased to 75⁰c which
inactivates the enzymes.
▪Insoluble materials that settle to the bottom of
the container serves as a filter
▪Rinsings from the filtering material are added
to the wort
▪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.
 Boiling the wort with hops
▪Hops are added to the wort

▪Wort and hops is boiled for about 2.5

hours after which it is filtered through
the hop residues.

▪The resulting wort is ready for

fermentation
 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, 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 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.

▪Made of 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 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 aging, 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).
▪Pasteurization, however, is not used in the
production of genuine draft beers.

▪These beers are also known as "ice" beers,

since they must be kept refrigerated to
preserve their flavor and slow the remaining
yeast activity.

▪Many consider the draft beers best in aroma as

well as taste.