Its about what are the main ingredients of beer, how it is prepared, its beneficial attributes and market share in India

1. BEER AND ITS PROCESSING
PRESENTED BY
ANKIT GUPTA
BTECH. 3RD YEAR
FOOD TECHNOLOGY
361/14
HARCOURT BUTLER TECHNICAL UNIVERSITY

2. SO WHAT IS BEER ??
• An alcoholic beverage usually made from malted cereal
grain (as barley), flavoured with hops, and brewed by
slow fermentation.
• Some of the oldest recipes ever found have been beer
recipes.
• beer was a necessity in ancient times.
• poor water quality.
• social and medical contributions.

3. WHAT ABOUT HISTORY??
• There is evidence that brewing process was established in
Mesopotamia in 6000 B.C.
• Egyptian improved upon the process & Roman started for the
commercial purpose.
• The term beer covers drink like ale, lager, stout etc. The
addition of hops started in the middle of 16th century.
• The beer gets it name from Anglo Saxon word called “BEER”
which means barley.

4. THE BIG FOUR BEER INGREDIENTS-
• BARLEY – the body & soul of beer
• YEAST – the life of beer
• HOPS – the spice of beer
• WATER – the integrity & purity of beer
• ADJUNCTS – Additive grains like rice or corn, fruits or spices

5. BARLEY-THE BODY AND SOUL OF BEER
• Mainly the barley (Botanical name- Hordium Vulgare) is used but can be
produced from wheat, rice combination of grains.
• Contains natural enzymes to covert starch to sugar needed for fermentation
• Gives malty sweet flavor, color and foamy head.
• Two row & six row barley malt are used in the brewing process.
• Variety of barley malts helps determine the color, texture and flavor of beer

6. • Cheaply available.
• Low in protein content, excess might
cause cloudiness.
• It has two enzymes CYSTASE –
convert the insoluble starch to soluble
starch, DIASTASE- convert the
soluble starch to sugar
REASON

7. HOPS - “ SPICE OF BEER ”
• These are cone or flower, obtained from perennial plant called
Hop vine, 20 meter in height, last for around 20 years.
• Botanical name is “HUMULUS LUPULUS”.
• It helps in microbial stabilization and have antibacterial qualities.
• Hop has aroma and fruity flowery characteristics.
• Bitterness balances malt sweetness.
• Two types of hop is added i.e. Aroma hop and Bitter hop.

8. USES OF HOP PLANT
• Flavour
• Preservative
• Antiseptic
• Aroma
• Clarifying agent

9. YEAST – “LIFE OF BEER”
• one cell micro-organism discovered by Anton Van Loeuwenhoeck in 1685
• produces carbon dioxide and alcohol
• Microorganism cause the fermentation, only seen when massed together.
• Two types of yeast are used to produce beer:
• ALE – top fermenting
• LAGER – bottom fermenting
• There are literally thousands of brewers yeast that create a variety beer styles.

10. WATER – “INTEGRITY & PURITY”
• The body of beer consist of 90% of water. The quality and mineral content
affect the character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate, sodium, chloride, calcium,
magnesium and sulphate.
• Water styles can effect flavor:
• hard water – helps in add crisp cleanness.
• soft water – adds smoothness.

11. USES OF WATER
• Steeping the Grain – to increase the
moisture content up to 40% for
germination. Stored grain has only
10% of moisture.
• Flavour – Water of place has different
mineral content, which impart
distinctive flavour.
• Provide bulk & body

12. ADJUNCTS – “THE WILD CARD”
• Adjuncts are added to change the flavor, character or profile of beer.
• Used to supplement main starch source to provide better foam retention, color or
aroma
• Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or cranberry
• spices – cinnamon, coriander or clove

13. LETS TAKE A LOOK AT A VIDEO

14. PREPARATION OF MALT FROM BARLEY
GRAINS
STEEPING
MALTING
GERMINATION
KILNING

15. STEEPING
• The grains are soaked in huge tank of water (six tonnes of barley
and 6800 litres of water) at 10 0C for 2 to 3 day.
• Some producer change water in between to provide dry resting
period & grain gets the air also.

16. MALTING
• Grains are taken to malt room, which is very hard, grains are spread to depth
of 15 – 30 cm to allow grain breath while sprouting.
• Grains are constantly stirred for uniform breathing & to prevent sprout getting
entwined.
• This process goes on for 6 – 15 days at 12 – 21 0C.

17. GERMINATION
• During this process the insoluble starch gets converted to maltose & dextrin
& rootlets, known as “ malts culms” appears.
• CYSTASE – convert the insoluble starch to soluble starch,
• DIASTASE- convert the soluble starch to sugar.
• Grain is referred as Green malt.

18. STEEPING
GERMINATED BARLEY
MALTING ROOM

19. KILNING
• In this process the grains are spread on a perforated,
tilted floor with a furnace underneath. Grains are
dried & temp. maintained is 49 0C. The extent to
which grain should heated is decided by the type of
beer produced.
• Types of Malts
 Pale malt- for light ale 65 degree Celsius
 Crystal malt- for pale ale 85 degree Celsius
 Chocolate malt- for dark ale 225 degree
Celsius.

20. THE BREWING PROCESS
After the conversion of malt from barley grains there is a complex set of processes for
the creation of beer.
• MILLING
• MASHING
• LAUTERING
• BOILING
• COOLING
• FERMENTATION
• LAGERING-MATURATION-BOTTLING

21. MILLING
• Crushing the malt in order to expose the starchy ball inside and making it
accessible to brewers.
• Grains are lightly crushed leaving the hulls intact.
• The other unmalted cereals are also milled at varying degrees

22. MASHING
• Mashing is the process by which the brewer extracts fermentable sugars
from the grain.
• Mixture of flour and water is heated at 70 °C for about 2 hours.
• The result in the formation of hot sweet liquid called “ WORT’.
• This process occurs in huge tanks called “mash tun”.

23. LAUTERING
• During lautering, fermented sugars are rinsed from the spent grains (which is an
excellent animal feed).
• Heated water at nearly 70° C is passed through the wort.
• This is carried out for 4 to 5 times & takes out 4 to 5 hrs.
• The intact grain hulls form a natural filter, removing bits of grain.
• The entire mash is pumped into another container called lauter tun.

24. BOILING
• The wet and filtered wort is boiled for around 2 hours.
• Boiling is done for sterilization and haze causing protein to be
removed.
• Two types of hops are added during boiling
• Hops for bittering
• Hops for aroma and flavours.
• Separation of precipitated protein and insoluble hop is removed using
a decanter.

25. COOLING
• The wort is then pumped through a heat exchanger to cool it as quickly as
possible to fermentation temperature i.e. around 9° C.
• Rapid cooling minimizes the danger of bacterial contamination.
• Minimizes more haze causing proteins to precipitate out of the wort (cold
break).

26. FERMENTATION
• Yeast is added to the wort at desired fermentation temperature called “yeast
pitching”.
• During this process formation of alcohol and Carbon dioxide occurs after
sugar is metabolized.
• CO2 is stored in a different tank.
• This process takes 7 – 14 days.
• Once the available sugars have been consumed the yeast cells clump
together or floc and fall to the bottom of the fermenter.

27. LAGERING, MATURATION AND
BOTTLING
• Lagering takes place in stainless tank at 0 degree centigrade.
• Beer is matured for few weeks to months.
• Lagering matures beer & mallow its flavour.
• Carbonation- Addition of Carbon di oxide.
• Bottling/ Canning.

28. BEER AND INDIA
• The largest selling India beer brand is Kingfisher.
• Other major Indian brands are Taj Mahal Indian Lager, Kalyani, Tiger, Lion, Cobra,
Haywards, Knock Out and Zingaro.
• The largest brewery in India by market share is the Bangalore based United
Breweries.
• Other major breweries in India are Carlsberg, SABMiller India and Anheuser-Busch
Inbev.
• United Breweries' Kingfisher Strong (8% ABV) is India's best selling brand.

29. BEER BRANDS BY MARKET
SHARE IN INDIA

30. WHY BEER ??
• Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol
dollar sales.
• Beer has a 52% share of alcohol retail dollar sales and is 85% of alcohol
consumption.
Share of Total Beverage Alcohol
Retail Dollar Sales
Share of total Beverage Alcohol
Alcohol Consumption (Gallons)
Wine
15%
Beer
52% Liquor
33%
Wine
9%
Beer
85%
Liquor
6%

31. THANK YOU AND HAVE CHEERS