Beer is made from natural home grown products. The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label. always within the limits imposed by commercial considerations, government regulations

1. BEER

2. BEER
• Beer is made from natural home grown
products.
• The art required of the brewer is to
choose his materials, control the
processes according to the customer
demands.

3. BEER
• produce beers of even quality under each
label.
• always within the limits imposed by
commercial considerations, government
regulations

4. What is BEER?
• A fermented alcoholic beverage brewed
from malt and flavored with hops.

5. History of Beer: 4 periods
1. Ancient Period - Beer is the oldest drink
known to mankind. Its history can be
traced back to Mesopotamia. (4000BC)
2. Middle Ages - By way of the early trade
routes, brewing skills made their way
from the Middle East to Europe.
3. Modern Era - Through the help of
modern inventions, beer came to be
mass produced by the 18th century.
4. Present Day - The consumer market has
become more fragmented and
consumers themselves more demanding

6. Beer – the essential ingredients
Water + Malt + Yeast + Hops

7. water
• It forms 85-89% of the finished beer so
its quality has to be very good.
• it is used in every step of the brewing
operation
• It is the mixture of water and sugar
which is fermented to give beer
• The quality and mineral content of water
directly affect the character of the beer.
• Water is used for germination of the
grains and also to extract the sugar in the
malt

8. Malt
• It is then spread out on the malting floor to a
depth of 4 - 6 inches and constantly sprinkled with
warm water.
• The sprinkling continues for 3 to 4 days until the
sprouts are about 3 - 4 inches long
• produces a chemical change in the starch of the
grain
• Barley has the highest sugar extraction rate.
Therefore it is the most commonly used grain to
produce malt.
• Partly germinated grains after being baked in
Kilns are called malt
• The malt provides the sugar for the alcohol
• The malt and its type are also responsible for the
colour and flavour of the final beer

9. Hops
• Hops plant is scientifically called
Humulus lupulus.
• The female flowers have an essential oil
called lupulin, which gives the hop the
bitter taste.
• The introduction of hops into beer
started as a means of preserving the
beer.
• They prevent the brew from going sour
and also impart characteristic bitter
flavour and an aroma to the beer.
• Added in pellet form or as hop extracts.

10. Yeast
• The key to convert sugar to alcohol and CO2
• Louis Pasteur discovered the importance of yeast in beer
in 1871.
Two main forms of yeast
Top Fermenting Bottom Fermenting

11. FININGS
• This is a substance obtained from the sturgeon
fish which is commonly called ‘isinglass’ and
used to attract the sediment to the bottom of
the vat.

12. PRIMINGS
• This is a solution of sugar and hops added to
some beers at racking. The function of this
solution is to develop the condition of the
beer by the remaining yeast reacting with the
sugar to give off CO2 in the vat.

14. THE BREWING PROCESS
Barley
• Ripened ---> Soaked ---> Spread on floors to
germinate --> Placed on malting floors, dried
and roasted. Coloured from pale to very dark
according to the brew --> The process up to
this stage changes the starch in the cereal to
sugar. The barley is now termed malt.

15. Cont..
• Malt-The malt is cleaned
• Grist-Crushed malted barley is now called Grist
• Liquor-The grist is now mixed with hot water
• Mash-This mixture - grist and hot water is termed
mash.
• The mash is now allowed to infuse .
• The extract is drained off to a clean container
called the copper.

16. Cont..
• Hops and sugar-Hops and sugar are now
added
• Wort-This liquid is now boiled to concentrate
it, and is now termed “wort”The extract is
strained to remove the hops .Cooled to
approximately 16 Deg C. (50 Deg F)
• Vat-and run into a fermenting vessel – Vat

17. Cont..
• Fermentation
• Yeast is added and fermentation takes place.
Alcohol and carbon dioxide gas is produced.
• Yeast reproduces itself and is collected for re-use.
• The gas CO2 given off is collected and used at a
later stage in bottled beer for carbonation
• After 36 hours in the fermenting vessel the wort
is run off into fermenting squares.
• Surplus yeast is skimmed off. Some is left on as a
dust cover.

18. Cont..
• Cooling-On completion of the fermentation,
the wort is cooled.
• Beer-It takes approximately 7 days from
mashing to the wort becoming beer
• Mature-The beer is now allowed to mature.
• Racking-Racked into casks / Kegs / Tanks.

19. Cont..
• Fined and filtered
• The finings are now added to brighten the
beer and it is filtered. The beer is allowed to
settle.Tasted for quality and consistency
• Bottling and carbonation
• carbonated and bottled before being sent out
to the trade for sale

20. COMPOSITION OF BEER
• Water 89 - 91% / Wt.
• Alcohol 3.5 - 4% / Wt.
• CHO (Sugar and Dextrin) 4 - 5% / Wt.
• Protein 0.2 to 0.4% / Wt.
• Carbon di oxide 0.4 - 0.5% / Wt.
• Mineral salts 0.02 % / Wt.

21. SERVICE OF BEER
• Beer should be served at a temperature of 13
- 15 Deg C or 55 - 58 Deg F.
• The only beer served chilled is lager.
• however, that many different varieties of
bottled beers are served chilled.
• With head, with out head

22. Types of beer glasses
Pilsner / Beer Goblet / Beer Mug
Tulip shaped glasses generally
associated with Belgian beers.
Larger rounded goblet style
glasses
that are generally suited for
heavy and malty beer styles.
Examples of traditional German
wheat beer glasses..

23. Styles of Beer
Ale
• Comes from the
German word Alt
meaning Old.
• Top fermented
Beer.
• It’s a strong and
bitter beer and
slightly dark in
colour.
Lager
• Comes from the
German word
lagern which
means ‘to store
or to mature’.
• Bottom fermented
beer.
• Light and less
hoppy

24. Styles of Beer
Stout
• Initially meant proud or
brave but later as
strong.
• A synonym for dark or
black beer.
• Made from dark roasted
malt and bitter in taste.
• Can be made by top
and bottom
fermentation.
• Classic examples
Guinness, Murphy’s,
Beamish
Porter
• Is a type of ale but much darker and
bitter.
Bock
•Is a strong lager beer made in
Munich, Germany
•Pilsner
•light beers around the world
•most famous is the Pilsner Urquell
from Pilsen, Bohemia
•brewer labelling his beer Pilsner is to
convey the impression that his beer is
similar to that of Pilsen.

25. Common Styles of Beer
• Pale Lager
• Dark Lager
• Pilsner
• Bock
• Dopplebock
• Kolsch Beer
• Marzen/Oktoberfest
• Ice Beers
• Pale Ale
• Brown Ale
• Old Ale/Scotch Ale
• Porter
• Stout
• Schwarzbier
• Speciality Beers
• Wheat Beers

26. Beer tasting
1. Look: Check appearance and colour. Ranges
from clear to cloudy, and from pale, golden,
amber, and brown to black.
2. Smell: Check aroma. Ranges from fruity and
hoppy to malty.
3. Taste: Check flavour. Ranges from bitter to
sweet.
4. Touch: Check body and mouth feel. Ranges
from light/thin to full/thick.
5. Reflect: Check final judgement. Ranges from like
to dislike.

27. Some popular brands of beer
• American-coors
• Australian –fosters
• English-pale ale,london pride
• Irish – guinnes stout
• German – pils export
• Holland – heineken
• Japanese- kirin
• Indian – kingfisher,kalyani black lable
• Ethiopia – amber beer, harar, dashen
• World most popular beer: snow (china)