THE REFERENCE FROM BARLEY TO BEER

1
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INTRODUCTION
MALTING & BREWING
PATRICK BOIVIN

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What you will learn
o Main steps of malting and brewing processes

o Raw material in malting and brewing

o Technical words

o Beer styles

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 Learning Outcomes

o The different raw materials used in breweries and malt & beer processes

o Beer quality in relation to raw materials

o Presentation of different beer styles

Overview of raw materials and processes

To be able to understand beer process and know the different materials useds

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What is a beer

o The simplest definition of beer is an alcoholic beverage, produced by the

fermentation of sugars derived from malted grains and flavored with hops.

o This definition, however, doesn't quite fit for non-alcoholic beers.

• These are either alcoholic beers from which the alcohol has been removed,
• or unfermented beers.

o Beer is one of the oldest alcoholic drinks in the world. In one form or another,
it has been produced for about 15,000 years.

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 Beer chronology

Workers building
Sumerian poem
the pyramids in
Tablet depicts and beer recipes
Egypt were given
Evidence that beer Evidence that beer people drinking celebrates
4 to 5 liters of
was produced in was produced in what beer through Ninkasi the
beer per day
Israel & China is now Iran straws goddess of beer

15 000 B.C. 5000 B.C. 4000 B.C. 2500 B.C. 1800 B.C. Rice/Millet beer in india

1760 1516 1100 700

The German
Steam engine beer purity law First record of European
helped the the hops used in monasteries
industrialization of Reinheitsgebo beer brewed beers for
beer t is written commercial sale
1857 1886 1946 1962

Louis Pasteur The brewing European IFBM creation

discovers laboratories and Brewery
yeast’s role in schools are Convention
fermentation formed to train (EBC) has been
brewer and to do founded in 1946
research
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World beer production

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 Main of beer producer in the world

Million hl

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Beer production per continent

Continent 2016 2017 2018 2019 2020s % 20/19

Americas 568.8 594.8 600.3 601,30 584,20 97,16%

Asia 703.9 664.1 611.0 613,00 541,10 88,27%
Europe 538.1 530.2 528.0 529,90 481,10 90,79%
Africa 128.8 135.0 142.3 145,50 120,40 82,75%
Australia and Oceania 20.9 20.7 22.3 22,10 20,40 92,31%
World 1,960.5 1,944.8 1,903.9 1 911,80 1 747,20 91,39%

Source: Hopsteiner

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 Africa Africa
Rank Countries 2017 2018 2019 2020 Rank Countries 2017 2018 2019 2020
12 South Africa 32.320 31.350 32.500 26.000 93 Benin 1.050 1,05 1.050 1.215
21 Nigeria 17.500 18.000 18.000 18.800 97 Malawi 1.000 1.000 1.000 1.050
31 Ethiopia 11.500 14.122 14.100 10.600 101 Egypt 950 1.200 1.200 900
34 Angola 11.500 11.000 9.000 9.000 105 Togo 670 690 690 800
39 Cameroun 6.635 6.000 6.000 6.500 106 Maroc 850 900 900 780
47 Kenya 5.500 5.000 5.000 4.500 118 Chad 620 600 570 465
50 RDC 4.560 4.200 4.100 4.300 120 Mauritius 394 400 465 400
54 Tanzania 4.500 4.500 4.300 3.900 124 Lesotho 400 450 450 360
55 Mosambique 3.100 3.400 3.500 3.800 121 Guinea Conakry 300 300 300 400
58 Ivory Coast 3.000 3.300 3.300 3.400
Equatorial Guinea
59 Zambie 2.500 3.000 3.000 3.250 128 270 270 300 300
62 Uganda 3.400 3.300 3.300 3.000 129 Central Africa R, 260 260 260 260
59 Zambia 2.500 3.000 3.000 3.250 130 Reunion 250 250 250 250
66 Congo 3.000 3.000 3.000 3.000 133 Royaume Eswatini 270 270 270 220
67 Ghana 2.850 2.850 2.850 3.000 139 Senegal 200 200 200 200
74 Namibia 2.700 2.700 2.700 2.200 141 Erithrea 180 180 182 182
74 Burundi 2.400 2.400 2.400 2.400 142 Sierra Léone 200 200 200 170
77 Zimbabwe 2.300 2.300 2.300 2.200 143 Mali 160 180 180 180
78 Rwanda 1.500 2.000 2.200 2,2 146 Liberia 135 117 116 145
68 Burkina Faso 2.000 2.100 2.100 3.000 150 Seychelles 90 100 100 80
80 Tunisia 1.750 1.750 2.050 2.041 156 Niger 65 65 65 65
83 Gabon 1.400 1.350 1.350 1.800 159 Guinea Bissau 45 45 45 30
89 Madascascar 1.500 1.550 1.520 1.600 163 Gambia 31 31 31 30
88 Botwana 1.500 1.500 1,5 1.200 170 Cap Verde 8 8 8 8
90 Algeria 1.300 1.600 1.520 1.350 Total 138.613 140.937 140.551 131.506
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 Top 5 ~ 50%
World beer
production

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World per capita beer consumption

33
31

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Africa beer consumption
in mln hl
Country 2 0 16 2 0 17 2 0 18 2 0 19 2020s 2 0 2 1s

South Africa 31.6 32.3 32.9 32.5 26.0s 31.0s

Nigeria 15.6 17.0 17.0 18.0s 18.8s 19.4s

Angola 8.9 8.5 10.2 9.0s 9.0s 11.0s

Ethiopia 9.9 11.8 13.0 14.1 10.6 8.9s

Cameroon 6.5 6.6 6.9 6.0 6.5 7.2

Democratic Republic
4.8 4.6 4.7 4.1 4.3 4.7s
of the Congo
Tanzania 4.6 4.5 4.7 4.3s 3.9s 4.5s

Kenya 4.9 5.5 6.2 5.0s 4.5s 4.3s

Mozambique 3.1 3.1 3.5 3.5s 3.8s 3.8s

Ivory Coast 2.5 3.0 3.0 3.3 3.4 3.6

Uganda 3.5 3.4 4.1 3.3 3.0s 3.6s

Others 31.2 33.0 33.7 34.6s 34.5s 39.1s

Afric a Tota l 12 8 . 8 13 5 . 0 14 2 . 3 14 0 . 7 s 13 1. 5 s 14 1. 1s

Source: Barth Report

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 % Malt in beer

Ethiopia 14 millions hl → 170 000 tons of malt

Malt inclusion rate increase to the growth of Craft beer market

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 WORLD PRODUCTION

o 26 Million tonnes
• Europe: 9.7 million tonnes (37.5%)

• Asia: 6.3 million tonnes (24%)

• North America : 3.8 million tonnes (15%)

• Europe except EU : 2.7 million tonnes (10%)

• South America: 1.9 million tonnes (7.5%)

• Oceania: 0.95 million tonnes (3.5%)

• Africa : 0.4 million tonnes (2%)

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Main malt producers

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Export of malt per country

Thousand tons
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 2,5 Mt

Viking malt

Soufflet 2015

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o Malting plant in Ethiopia

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 MALTING BARLEY

Sorghum Millet Malting Oat Rye

2% 1% barley 1% 1%
1% Triticale Food & other Whisky & food
1%
feed barley 8% 6%
5%

Corn Malting barley

33%
17%

Rice
Beer
27% 96%

Feed barley
wheat 75%
28%

Malting barley 1% of world cereal

production
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FEED AND MALTING BARLEY

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 Alcohol production

Yeast

Sugars Alcohol + CO2

Glucose

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 Alcohol production
YEAST

Sugars Alcohol +CO2

LEVURE Energy
Nitrogen Aroma

Wine: grape juice Cognac, Brandy

Cider: apple juice Calvados
Sugar cane Rhum
fermentation Beer: malt cereal syrup Distillation whisky
…

…..
Energy (Ethanol): 1st generation (cereal syrup)
2nd generation (straw syrup, molasse syrup , …)
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Barley

Starch (reserve of sugar) = long chain of glucose

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Beer production

Yeast

Alcohol

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 Beer production
starch
MALTING BARLEY
steeping enzymes
Malting germination
kilning
starch
MALT
starch Sugar syrup
Mashing
Brewing Sugar syrup Alcohol + gas
fermentation

BEER Yeast
Water + alcohol + gas

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Barley to beer

Storage bins
Malting plant
Brewing plant

Protein
Variety
Fusarium head blight
Kernel Plumpness

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 Malting process

Harvest & Cleaning & Steeping Germination Kilning

storage screening

Raw
Malting
barley screened & clean
Malting barley Green malt Malt
Steeped barley
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Beer production

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 Why to produce malt?
oTo produce enzymes
othat will give a friable kernel by
hydrolysis of b-glucan,
oconvert starch and protein of
barley kernel to fermentable
sugars and assimilable nitrogen
oindispensable to
beer production Malting process STARCH ENZYMES NITROGEN

SUGAR YEAST ASSIMILABLE

NITROGEN
Brewing process
ALCOHOL
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 Beer production
MALTING BARLEY:
STARCH + PROTEIN + b-GLUCAN & ARABINOXYLAN
Malting
Steeping
FIBER
Germination
Kilning

MALT
STARCH + ASSIMILABLE & NON ASSIMILABLE NITROGEN + FIBER + ENZYMES + AROMA
Starch: corn, wheat, rice, barley, sorghum
Brewing Mashing: Starch to sugar Syrup: sugar
Fermentation: sugar to alcohol
Filtration: clear beer HOP
Bottling Yeast
BEER
WATER + ALCOHOL + FOAM + AROMA + BODY
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 Malting

Malting RECEPTION-CLEANING-STORAGE
barley
CLEANING-SCREENING By-products

Water
Eau STEEPING Effluent

Air Air with CO2

GERMINATION Heat
Processing aid
Additive KILNING Humid air

DECULMING Rootlets

STORAGE MALT
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Malting barley

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 Malting barley
Starch, protein (nitrogen), b-glucan, arabinoxylan
Husk
fiber

Embryo

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Other cereals to malt
wheat

Black wheat

rice
Oat rye

sorghum
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Transformation during malting
Proteins (nitrogen)

b-Glucans,
BARLEY embryon arabinoxylans

ENZYMES
Starch Production Action
b-glucanases: modification of kernel
Arabinoxylanase:
MALTING
Amylases:

Proteases: soluble protein

amino acid (FAN)
.
Starch
. proteins, peptides, amino acid
MALT embryo . b-glucans, arabinoxylans
. .. Enzymes
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Germination step : modification

Friable kernel

Hard kernel
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Soufflet Malting plant

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Craft malting plants

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 Aromatic malts

: from 4 to 1600 EBC

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Process to produce aromatic malts

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OTHER RAW MATERIALS OF BREWING

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Raw materials

o MALT
• Barley
• Wheat
• Sorghum
• Rye, Oat, Rice, Buckwheat, …
o HOP
o ADJUNCT
• Maize, Rice, Wheat, Barley, Sorghum, Cassava, …
• Sugars, syrup
o WATER
o YEAST
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 Adjuncts

o Grits of
• Corn
• rice
o Cereals
• wheat, barley, …

o Sugars & Syrup

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 Brewing Malt pale & speciality
adjunct
Water MASHING
Enzymes, acids, salts

Water, acids MASH FILTRATION Spent grain

Bitter & aromatic hops
BOILING / Trub
Acids, salt, spices, sugar, fruits,…
Energy WHIRLPOOL
Water
Cleaning product Yeast FERMENTATION Yeasts Wastewater
Disinfectants Enzymes MATURATION CO2
Kieselguhr
Arômes, Colorant BEER FILTRATION Kieselguhr
Enzymes
Houblon
Sucre, Fruits SUGARING
Sulfites, …
PASTEURIZATION

Bottles, kegs, Cans PACKAGING REFERMENTATION BEER

PASTEURIZATION
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 Beer production
11 kg of malt 4kg of adjunct 150 - 800 g of hop 2 Billions 300-500 l of water

Malt
France: 12 kg
Germany: 17 kg
USA: 9 kg
China : 7 kg
Africa: 12 kg

Craft : 23 kg

1 hl of beer
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Hop

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 Hop in brewing

• Beer bitterness Bitter hop

• Beer aroma Aromatic hop

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 Dwarf
Hop products Trellis

lupulin
Hop oil
Whole hop

products
Kettle
Hop pellet extract

Kettle
extract Whole hop

Hop oil

reduced
Iso hop Hop pellet

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Aromatic hops

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 Brewing yeast

Fermentation « pale »
Fermentation « ale » Saccharomyces pastorianus
Saccharomyces cerevisiae

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 Fermentation

Non fermentable sugars (dextrin) body

Non assimilable nitrogen foam & haze

Fermentable sugars Alcohol + gas

Aromatic compounds
Amino acids (Free Amino Nitrogen) YEAST Organic acid
heat
Mineral, vitamines
New
yeast

BEER
WORT 0.46 g alcohol
1 g of fermentable sugars 0.46 g de C02
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 Fermentation Type
◼ Top fermentation: ale beer
 Oldest beer
 ale yeast,
 Yeast at the top of fermenter at the end fermentation
 Short fermentation 3 to 5 days at 16-25°C
◼ Bottom fermentation: pils beer
 Most of beer are from bottom fermentation
 Longer time 7 to 10 days at low temperature 8-16°C
 Pale yeast
 Flocculation at the bottom of fermenter at the end of fermentation
◼ Spontaneous fermentation or acid fermentation: sour beer (geuse)
 In Belgium (south of Bruxelles) natural yeast from ambient air
 Wild yeast (brettanomyces); lactic bacteria

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 FERMENTER
Horizontal fermenter
Vertical fermenter

Open fermenter

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Beer Filtration and Stabilisation

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Industrial brewing plant

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Industrial brewing plant

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Craft brewing plants

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 Beer quality
Aroma
(Proteins-iso a) Foam

Taste
Bitter (iso a)
Color Alcohol (fermentable sugars)
(melanoidins)
Sparkling (CO2)
Haze starch
(proteins-polyphénols
yeast – bacteriea )
Body: (dextrin)

Viscosity pH (acids)
(b-glucans
Arabinoxylan) Minerals, vitamins

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BEER STYLE

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 Style of beer

o Beer is a very diverse drink, available in a wide range of colors, aromas, tastes and
alcoholic strengths.
• To tidy up this diversity, we can categorize different brands of beer into styles.
• We can use the style classification to define the drinker's expectations and to judge the
beer in competitions.

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Famous geographic styles of beer and minerals
in local water
Dublin, very high
in calcium
carbonate, Burton, very high in
calcium sulphate.
Famous for stout.
Famous for strong
pale ale.

Pilsen, very soft

water. Famous for
fine pale lager.

London, very high in

calcium carbonate.
Famous for dark milds,
porter & brown ale

Munich , high in
calcium carbonate.
Famous for strong
sometimes dark
lager

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 Beer style

pils Pale ale Brown Stout

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 Beer styles
Ale Fermentation mixte
Lager
Saccharomyces Cerevisiae Levures sauvages + bactéries
Saccharomyces Pastorianus
S. Cerevisiae + Brettanomyces

Type 1 Ale Farmhouse Trappiste Ale Belge Fermentation

Type 2 mixte Fermentation
allemande Abbaye spontanée

blé
Kolsch
Aus, UK, Triple
Pils USA Blonde
Flandres
Pils Oud Bruin Fruit
Allemande
Tchèque

Saison
Mild Double
HefeWeissen
Pale Ale / Bitter Gueuse
Spéciales
Lager Belges
ambré
Lager
noir
Barley Wine
India Pale Ale Bière de blé Lambic

Américaine
light New England IPA

Stout /Porter

Imperial
Stout

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