beer production and there brands

1. BEER ???

2. Introduction
Ancient Egyptians 7000BC

3. Mesopotamia
Sumerian

4. What is Beer?

5. Key ingredients for beer making
Barley
• High starch
• Low protein
• Maltose

6. Water
• In the brewing par-lace, it is
called liquor
• Water can soft or hard
• Each type of water is good
for making beer
• Hard water us ideal for lager
• Soft water is more suitable
for bitter ales.
• Gypsum content – ales
• Chlorine content – porter
beer.

7. Yeast
• Unicellular organism.
• It converts sugars into
alcohol & carbon dioxide.
• Two types of yeast
• Saccharomyces cerevisiae
15-25°c.
• Sacchoromyces
carlsbergensis 5-9°c.s

8. Hops
• It gives beer its dry and
tannic taste.
• They contribute bitterness.
• They aid head retention.
• They have an antibiotic
effect.
• The acidity of hops acts as a
natural preservative.
• Hops contribute floral,
citrus, and herbal aromas.

9. Beer making procedure

10. MALTING-Steeping

11. Germination

12. Kilnings

13. Mashing

14. Lautering

15. Kettle

16. Fermentation

17. Top fermentation
Saccharomyces cerevisiae
• Fermentation occurs for
three day’s
• At 15 – 25o C
• Ale is the example of
this.

18. Bottom fermentation
Saccharomyces carlsbergenisis
• Fermentation occurs for
7 days.
• At a temperature of 7-
12o C.
• Lager is the example of
this.

19. Filteration

20. Ageing

21. Pasteurization

22. Carbonation

23. Packaging

25. Keg Packaged
DRAUGHT BEER
• Larger or ale
• Bulk beer
• Low level fermentation
• Low level carbonation
• Unpasteurized
• 2 to 4°c
• Shelf life
• co2

27. ALE
• Darker in color
• Higher in alcohol
• Fuller body taste
• More distinctive
taste (Bitter ale,
stout, Porter)

28. LAGER
• Pale in color
• Lighter in taste
• Lower in alcohol
(Light lager, Pilsner)

29. Storage of beer
• Beer is stored upright.
• Even temperature
• Darken room
• 13-15 degree c in cellar
• 4-6 degree for service
• FIFO

30. Life span
• Bottled beer – 6 months.
• Canned beer – 1 years.
• Draught beer – 48 hours after being tapped.

31. Service of beer
• The international
service temperature of
beer is 4 -5o C.
• Open a can or a bottle of
beer firmly.
• Poured at a steep angle
at first & then the angle
should be reduce.
• Glass should be clean.

32. Types of Beer Glasses

33. Belgium beers

34. Britain Beers

35. Czech Republic beers

36. Denmark beers

37. German beers

38. Indian Beers

39. USA beers

40. Mexican beers

41. Benjamin Franklin
• “Beer is proof
that God loves
us and wants us
to be happy.”

42. Biography
Shatbhi basu
FirstIndianfemalebartender

43. Glossary
• Ale
• Brewing
• Green beer
• Green malt
• Grist
• Hop
• Isinglass
• Pasteurization
• wort