2. Brief History
• Humans might have been making grain
into beer even before they were baking it
into bread.
• Beer was thought to have medicinal
properties, many prescriptions often
include beer.
3. Brief History
• Young Egyptian men would not offer a
young woman a sip of his beer unless he
intended to marry her.
• Primitive people derived much of their
body fuel from carbohydrates and alcohol
in beer.
4. On-Premise and Off-Premise
• On-premise means that beer is sold and
consumed on the same site.
• Buying beer at a grocery or convenience
store and then drinking it someplace else
is called off-premise sale.
6. Craft beer Subcategories
• Microbrewery – produces fewer than
15,000 barrels of beer per year and sells
75% or more of its beer off-site
• Brewpub – combination of a restaurant
and brewery that sells 25% or more of its
own beer on-premise, with food
7. Craft beer Subcategories
• A regional brewery has annual beer
production of between 15,000 and 2
million barrels
• A regional craft brewery is an
independent regional brewery with either
an all-malt flagship or at least 50% of its
volume in either all-malt beers or beers
which use adjuncts to enhance flavor
rather than lighten flavor.
9. Macrobreweries
• Are large national or international beer-
manufacturing conglomerate with multiple
locations and an output of more than
500,000 barrels annually.
• Also called mass-market brewers.
• Ex. San Miguel Brewery
13. Beer
• Law defines beer’s minimum alcohol
content as ½ of 1% by volume (0.5%)
14. Raw Ingredients
• “what’s so great about beer is that you
have this range” – Randy Mosher
• Beer can range from 3% alcohol – 20%
• Super malty to very hoppy
• You can also add stuff like fruit, spices etc.
• The possibilities are enormous
15. Raw Ingredients
• Brewers can use different strains of yeast
as well as somewhat different methods of
fermentation
• In the US, there is often a 5th ingredient:
another cereal in addition to the malt, a
malt adjunct or grain adjunct
16. Water
• Beer is nine-tenths (9/10) water
• Water quality is a critical factor in beer
production
• Some waters are suitable for ale but not
for beer and vice versa.
17. Water
• The best brewing conditions for beer
include water at a pH level between 5.0 to
5.8
• The minerals of water also contribute to
the taste of beer.
18. Malt
• Malt is barley that has been placed in
water, allowed to begin to sprout, then
dried to stop germination.
• Barley is the 3rd major feed-grain crop
grown in the US.
19. Malt
• The sprouted grain creates enzymes that
break down the grain’s starch molecules
into simpler sugar molecules; these in turn
break down into alcohol and CO2 when
attacked by the yeast.
• The drying process is called kilning
because it takes place in a kiln.
20. Malt
• After drying, the malt is roasted which
gives the final brew much of its character.
• The lightest malts give a golden color and
slightly sweet flavor.
• Highest roasting temperatures enable malt
to take on rich, dark colors, and such
flavors as caramel, coffee, chocolate and
toast.
21. Malt
• In addition to flavor and color, they
contribute to the body of the beer or head,
or foam, on top when it is poured.
• The body of the beer contains its nutrients:
carbohydrates, proteins, traces of vitamins
riboflavin, naicin and thiamine.
22. Hops
• Hops look like tiny pinecones waiting to
open and grow on tall, thin vines.
• Hops give beer its characteristic
suggestion of bitterness.
• The blossoms are picked, dried, and
refrigerated until used.
• Hops may also add aroma, depending on
how and when they are added.
23. Yeast
• Yeast causes fermentation, a process that
converts sugar into alcohol.
• Two kinds of brewer’s yeast:
– Ale yeast
– Lager yeast
• Yeast may also impart flavor in the beer.
24. Adjuncts
• The most common adjuncts are rice and
corn.
• They give beer a light color and mild
flavor, and cost less than barley malt.
• rice imparts the lightest color to the beer.
• In general, the higher the proportion of
barley to adjunct, the more flavor and body
in the beer and the better head.
25. Additives
• Additives are used to:
– stabilize beer foam
– Prevent cloudiness
– Facilitate conversion of starch to sugar
– Prolong shelf life
– And or adjust color
27. Beer Making Process
• Combining the raw ingredients to make
beer is a four (4) step process:
– Mashing
– Brewing
– Fermenting
– Lagering or Storing
28. Mashing
• First step, involves converting starches
into sugars.
• The barley malt is ground into grist, which
is fed into a container called mash tun
along with hot water.
• Adjuncts, usually corn or rice are
precooked and added to the mash tun.
29. Mashing
• Everything is mixed and cooked together
at low temperatures (169F or 76C) for one
to six hours.
• During this process, the malt enzymes are
activated and turn starches into sugars.
• Then the grain residue is strained out, and
the remaining liquid is now called wort, is
conveyed to the brew kettle.
30. Brewing
• The second step is boiling the wort with
hops.
• This step extracts the distinctive hops
bitterness that makes beer taste like beer.
• It is kept at a boil for 1 to 2 ½ hours.
• The boil sterilizes the wort and draws out
the natural antiseptic elements in hops
that protect beer from spoilage.
31. Brewing
• The hops are strained out and the wort is
cooled.
• For ales, the wort is cooled at a range of
50F to 70F
• For lagers, the wort is cooled at 37F to
49F
32. Fermenting
• The 3rd step is converting the sugars into
alcohol and CO2, it begins when yeast is
added.
• If lager, yeast settles at the bottom, that’s
why lager is referred to as bottom-
fermented.
• If ale, yeast rise to the surface, hence it is
called top-fermented.
33. Fermenting
• The usual fermentation period is a week or
more.
• During fermentation, CO2 given off may be
collected and stored under pressure, to be
added again at a later stage.
• Carbon dioxide creates the effervescence
in beer.
34. Lagering
• From Latin word – Lagern which means to
be stored.
• This step matures or ripens the beer,
mellowing its flavor.
• Some further fermentation may also take
place at this stage.
• Both beer and ale are matured in stainless
steel or glass-lined tanks called barrels.
35. Krausening
• Some beers are given small amounts of
newly fermented wort to add zest and
carbonation this is called krausening
(from krausen which refers to the froth
that forms in the fermenting wort)
• Some beer may be carbonated instead by
adding the stored CO2
36. Krausening
• Among the 3 major types of alcoholic
beverage, Beer alone retains is
carbonation of its fermentation as an
essential characteristic – that distinctive
head or foam in the glass.
38. Beer Packaging
• Kegs or half-barrels provide bar supplies
of draft (draught) beer.
• Draft beer comes straight from the keg
and is dispensed through a line and tap
into a glass.
39. Trends in Beer Packaging
• The latest trend is to serve beer straight
from the keg it was brewer in; this is called
cask-conditioned beer.
• Cask-conditioning Is a secondary
fermentation of the beer that involves
adding some yeast and priming wort to the
wooden cask (firkin).
40. Trends in Beer Packaging
• Beer has been canned since 1935
• Can openers were required until 1962,
when the 1st pull tabs were introduced.
41. Trends in Beer Packaging
• Aluminum cans protect their contents from
sunlight and oxygen and the insides and
lids are coated with waterbased epoxy to
prevent any “tinny” taste.
• Bottlecans (aluminum bottles) were first
introduced by Anheuser-Busch InBev in
2006.
• Miller was the 1st to sell beer in plastic
bottles.
42. Pasteurization
• Most canned and bottled beers are
stabilized by pasteurizing – exposing them
in the container to temperatures of 140F to
150F for 20 minutes to an hour.
• This process kills bacteria and any
remaining yeast cells.
43. Pasteurization
• Some draft beers are flash-pasteurized
with steam but most are not pasteurized at
all.
• That is why they taste better than canned
or bottled beer.
• It is also why they are packaged in metal
kegs that will withstand the increased
pressure that may come from slight
continuing fermentation.
44. Pasteurization
• A beer that is warmed and cooled again is
called bruised beer, it suffers a loss in
quality.
• Instead of pasteurizing, some canned or
bottled beers pass thru ultrafine filters that
remove yeast cells and other impurities.
• Unpasteurized beer should not be
accepted on delivery if it is not cold.
46. Abbey
It is Belgian beer
(fermentation under high
temperature), strong and
dense enough. It is often
left for the second
fermentation while
bottling. It could be light,
amber-colored or dark.
47. Ale
That is English beer
(fermentation under high
temperature) of medium
knock-downess and of light
or intensive amber color. It
could be of different kinds:
"pale ale" with considerable
hop content, "mild" – not
strong beer with light hop
additions, "bitter", "stout" or
"barley wine".
48. Alt
German title for kind of beer
received after fermentation
under high temperatures.
"Alt" means "old" as for more
modern "pils" kinds that are
manufactured with the help
of fermentation under high
temperature. Brewery
factories of Düsseldorf are
specialized in such kinds of
beer manufacturing.
49. Barley Wine
This term means "barley
beer". In Great Britain
people use this title for the
most dense and strong kinds
of ale.
50. Bitter
That is the most
widespread kind of
ale in Great Britain
that has rather bitter
taste. The color
varies from amber to
orange ones.
Considerable
quantity of this beer
is consumed in
English pubs.
51. Blanche
That is a Belgium
beer on the wheat
basis with spicery
sometimes. It is not
filtered at all, that is
why it is rather muddy
and has bitter taste.
52. Bock
That is the name of
strong beer in
Germany. The term
"double bock" is for
more strong beer. The
names of separate
marks of such a beer
have the ending suffix
"ator".
53. Gueuze
That is Belgian beer –
mixture of young and old
sorts of beer "lambic". It
is poured into bottles
similar to the champagne
ones. It is getting older
very well.
54. Kriek
That is a sort of
"lambic" beer where
brewers are soaking
out cherries for several
months. The success
of this beer created the
possibility to make new
sorts of this beer with
raspberries, black
currants and even
banana.
55. Lager
German word "lager"
means "to preserve"
reminding about the
necessity to keep this beer
in cool place. This beer is
prepared by fermentation
under low temperatures.
Nowadays this term means
beer that is prepared in the
similar way of fermentation.
"Lager" is a light drink. But
there are some kinds of
dark ones in Germany.
56. Lambic
That is a Belgian beer on the basis of
wheat, barley and old hop. It is
received after the natural
fermentation. That is a speciality of
Brussels.
57. Pils
This name origin is Czech town
Plzen, where the first light beer in
the history was manufactured; it
was received after the fermentation
under low temperatures. Being
close to "lager" the "pils" name is
for any light beer received as the
result of fermentation under low
temperatures. The term "pilsener"
or "pilsner" in Germany points out
the quality and means beer with
high content of hop.
58. Porter
It is British beer,
especially popular in
London. It is received
after the high
temperatures of
fermentation. It is very
dark and has high hop
content.
59. Premium
This term for beer points
out "lager" of high quality,
but it is more goldish and
rich than the other kinds.
60. Rauchbier
That is German light
beer received under
low temperatures of
fermentation and has
taste of smoke created
during the process of
malt drying on the fire
from pine-tree
firewood.
61. Stout
That is a black beer
received with the help of
high temperature
fermentation of well-fried
malt. Irish beer is dry and
viscous in the contrary to
English beer that has soft
taste.
62. That is a kind of
"ale" beer prepared
by monks-trappists.
There are five kinds
of this drink in
Belgium and one
kind in Netherlands.
Trappiste
63. Non-alcoholic beer
• It cannot be labeled beer because of
federal regulations; it must be labeled a
nonalcoholic malt beverage containing
less than ½% alcohol.
• Targeted towards the health-and-fitness
enthusiasts and non-drinking driver.
65. Beer Bar
• A good beer bar is a destination:
– You go there specifically to taste,
– To experiment
– And to enjoy the wide variety, the
knowledgeable servers and bartenders,
– And the company of other beer lovers
66. Creating a Beer List
• Beer enhances the enjoyment of food
• Any bar or restaurant can create a beer list
that exploits the opportunities to pair beers
with food.
67. Creating a Beer List
• Today’s beer list should have a minimum
of ten selections and its fine to change it
every few months to introduce some
variety and weed out the slow sellers
• Your beer list should have a point of view.
• It should represent major beer styles as
well as novelties and contain something
interesting for both “hopheads” and
mainstream beer drinkers.
68. On-Premise Promotions
• At the bar, the guest is more likely to try
something at the suggestion of the server
or bartender.
• Customers will often migrate to a higher-
image beer if they want to impress the
people they are with.
• Other guests do so to “treat” themselves to
something more upscale.
69. Common ways to advertise
• Tap handles
• Lists and menus
• Table tents
• Beer coasters
• Neon signs and logos
• Beer flights
70. Private label beers
• Your own beer with your own label to
serve at your bar or restaurant
71. Storing beer
• Beer has the shortest shelf life of any
alcoholic beverage
• Even pasteurization does not give it an
indefinite shelf life
• All beers should be kept cool and used
promptly
72. Storing beer
• Beer kept too long will lose both flavor and
aroma
• Canned and bottled beer should be used
within 3 to 4 months of the date of
packaging
73. Freshness Dating
• Pull Date – indicates the date you should
pull it off your shelves
• Born-on-date (BOD) – the date it was
packaged, and states that the beer is at its
peek of freshness 110 days from the BOD
• Don’t sell date – same as pull date
