1. Beer
Definition: Beer can be defined as
an alcoholic beverages made by
brewing and fermenting malted
barley and some times other
cereals with hops added to flavor
and stabilize it.
3. 1. Barley ( Hordeum Vulgare):1. Barley ( Hordeum Vulgare):
•Barley is an universally accepted grainBarley is an universally accepted grain
for making Beer World wide.for making Beer World wide.
•Maize, wheat, rice are also used toMaize, wheat, rice are also used to
make beer.make beer.
•The selection of grain for making beerThe selection of grain for making beer
however depends on the brew master.however depends on the brew master.
4. 2. Hops ( Humulus Lupulus )2. Hops ( Humulus Lupulus )
Biologically these are the plant of the nettle family. TheBiologically these are the plant of the nettle family. The
female flower of this plant contains an alkaloidfemale flower of this plant contains an alkaloid
(neurotic drug) Lupulin(neurotic drug) Lupulin
•It provides a particular type of flavor andIt provides a particular type of flavor and
characteristic bitterness to the beer.characteristic bitterness to the beer.
•It helps in the process of clarification and preservationIt helps in the process of clarification and preservation
(mainly with the help of tannin. ) .(mainly with the help of tannin. ) .
•It act as antiseptic and prevents the beer fromIt act as antiseptic and prevents the beer from
bacterial infection.bacterial infection.
•In the brewing process hops act as natural filters.In the brewing process hops act as natural filters.
•Spent hops are very good fertilizers.Spent hops are very good fertilizers.
Different types of hops are: Bullion of USA, Saaz of Chezk
Republjc, Fuggle of UK. Golding ofUK, Hallertau ofGermany.
5. 3.Yeast3.Yeast
It is a microscopic fungus that multiplies rapidly inIt is a microscopic fungus that multiplies rapidly in
suitable condition and is extensively used forsuitable condition and is extensively used for
fermentationfermentation..
Brewers yeast are of three types:
Top Fermentation Yeast - Saccharomyces Cerevisae
Bottom Fermentation Yeast - Saccharomyces
Carlsbergenesis, Saccharomyces Uvarum
Spontaneous Fermentation Yeast - Brettanomyces
Lambicus
The top yeast produce Ale Beer, Bottom yeast produce
Lager Beer, Spontaneous yeast produce Lambic beer.
6. 4. Water4. Water
•Brewing water is one of the most important
component in the manufacturing process of
beer.
•The specific mineral composition of a
brewing water is a trade secret of the brewer
however we know that presence of mineral
gypsum improves the quality of beer.
7. 5. Adjuncts5. Adjuncts
These are the "Other Cereals" as per the definition ofThese are the "Other Cereals" as per the definition of
beer. It can be corn, rye, maize, etc. and these arebeer. It can be corn, rye, maize, etc. and these are
added mainly to reduce the cost of beer manufacturingadded mainly to reduce the cost of beer manufacturing
Other cereals are made into grist and are mixed withOther cereals are made into grist and are mixed with
the barley grist before the process of lauteringthe barley grist before the process of lautering
A maximum of 30% adjuncts is allowed to be mixedA maximum of 30% adjuncts is allowed to be mixed
with the barley gristwith the barley grist
Countries like Switzerland, Luxembourg and GermanyCountries like Switzerland, Luxembourg and Germany
do not allow addition of adjuncts.do not allow addition of adjuncts.
8. 6. Additives
These are chemical components added into the beerThese are chemical components added into the beer
to get a desired effect.to get a desired effect.
Some very common additives are listed below:Some very common additives are listed below:
•Gum Arabica : It stabilize the foamy head.Gum Arabica : It stabilize the foamy head.
•E. D.T.A : Ethylene Di Amine Tetra Acetic Acid, itE. D.T.A : Ethylene Di Amine Tetra Acetic Acid, it
prevents gushing out of beer.prevents gushing out of beer.
•Sodium Benzoid : It act as a Preservative.Sodium Benzoid : It act as a Preservative.
9. The Beer Manufacturing ProcessThe Beer Manufacturing Process
The following are the steps involved in the manufacturingThe following are the steps involved in the manufacturing
process of beer :process of beer :
1) Germination1) Germination
2) Malting & Mashing2) Malting & Mashing
3) Lautering3) Lautering
4) Brewing4) Brewing
5) Fermenting5) Fermenting
6) Clarification6) Clarification
7) Priming7) Priming
8) Pasteurizing8) Pasteurizing
9) Carbonation & Bottling9) Carbonation & Bottling
10. Barley is screened, soaked in water andBarley is screened, soaked in water and
is left in a dark room for germination.is left in a dark room for germination.
After germination seedling comes out;After germination seedling comes out;
during this process the starch present induring this process the starch present in
the barley is converted to simple sugar.the barley is converted to simple sugar.
This germinated barley sprout is calledThis germinated barley sprout is called
"Green Malt"."Green Malt".
1)1)Germination:Germination:
11. Germination is stopped byGermination is stopped by
the process of malting; itthe process of malting; it
is done by heating theis done by heating the
barley on a kiln andbarley on a kiln and
toasting it in the process.toasting it in the process.
After toasting theAfter toasting the
germinated & toastedgerminated & toasted
barley sprout is calledbarley sprout is called
Malt. Malt is mashed intoMalt. Malt is mashed into
grist which contain sugar.grist which contain sugar.
2) Malting & Mashing:2) Malting & Mashing:
12. 3) Lautering3) Lautering
Lauter tub is a boiling unit in whichLauter tub is a boiling unit in which
grist is mixed with water and is boiledgrist is mixed with water and is boiled
for some time. During boiling sugarfor some time. During boiling sugar
from the grist get extracted in thefrom the grist get extracted in the
boiling solution and this sugarboiling solution and this sugar
solution is called "WORT". Wort issolution is called "WORT". Wort is
filtered out of the Lauter tub.filtered out of the Lauter tub.
13. 4) Brewing4) Brewing
The Wort is mixed with Hops and isThe Wort is mixed with Hops and is
brewed in a brewing kettle. Thebrewed in a brewing kettle. The
Hopped Wort is filtered out of theHopped Wort is filtered out of the
brewing kettle and is passed throughbrewing kettle and is passed through
a paraflow to bring down the higha paraflow to bring down the high
temperature to a fermentabletemperature to a fermentable
temperature.temperature.
14. 5) Fermentation :
Depending on the type qf yeast; duration
of fermentation period might vary from 4
to 5 days to 15 days. After complete
fermentation we get beer but this beer is
a cloudy beer .A lot of CO2 gas is
released during fermentation is stored for
carbonation stage later.
15. 6) Clarification:
Since after complete fermentation we get a
cloudy beer, it has to be clarified to make it
clear.
Cloudy beer is stored for some times till the
cloud settles as precipitate and then it is
decanted into another container.
Certain clarifying agents like Ising glass, Pectin,
Papain, Bentonite Clay, Egg White etc are
added to make it crystal clear.
16. 7) Priming:7) Priming:
In this step final colourIn this step final colour
adjustment is done ( by addingadjustment is done ( by adding
caramel) , final tastecaramel) , final taste
adjustment is done to ensureadjustment is done to ensure
brand continuity.brand continuity.
17. 8) Pasteurization:8) Pasteurization:
To increase the self life of beerTo increase the self life of beer
manufacturers pasteurize it. Beer ismanufacturers pasteurize it. Beer is
slowly heated to a temperature ofslowly heated to a temperature of
120°C and then cooled down ; all120°C and then cooled down ; all
within 20 -30 min. thereby pasteurizingwithin 20 -30 min. thereby pasteurizing
the beer.the beer.
Unpasteurized beer is called draftUnpasteurized beer is called draft
beer.beer.
18. 9) Carbonation & Bottling9) Carbonation & Bottling
After pasteurizing beer isAfter pasteurizing beer is
aerated with carbondioxideaerated with carbondioxide
gas and is bottled andgas and is bottled and
labelled.labelled.
