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    Beer Production Summary

    Uploaded by

    Sakshi Sangle
    This document provides information on the production of beer. It discusses the key ingredients like malt, hops, water and yeast. The 17 step process of beer making is outlined, beginning with barley harvesting and ending with bottling. Several global brands of beer are listed by country. In conclusion, beer is defined as a fermented beverage made from barley malt that is typically 4% alcohol and should be stored between 13-15°C to avoid spoiling.

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    © All Rights Reserved
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    Beer Production Summary

    Uploaded by

    Sakshi Sangle
    175 views4 pages
    This document provides information on the production of beer. It discusses the key ingredients like malt, hops, water and yeast. The 17 step process of beer making is outlined, beginning with barley harvesting and ending with bottling. Several global brands of beer are listed by country. In conclusion, beer is defined as a fermented beverage made from barley malt that is typically 4% alcohol and should be stored between 13-15°C to avoid spoiling.

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    This document provides information on the production of beer. It discusses the key ingredients like malt, hops, water and yeast. The 17 step process of beer making is outlined, beginning with barley harvesting and ending with bottling. Several global brands of beer are listed by country. In conclusion, beer is defined as a fermented beverage made from barley malt that is typically 4% alcohol and should be stored between 13-15°C to avoid spoiling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    175 views4 pages

    Beer Production Summary

    Uploaded by

    Sakshi Sangle
    This document provides information on the production of beer. It discusses the key ingredients like malt, hops, water and yeast. The 17 step process of beer making is outlined, beginning with barley harvesting and ending with bottling. Several global brands of beer are listed by country. In conclusion, beer is defined as a fermented beverage made from barley malt that is typically 4% alcohol and should be stored between 13-15°C to avoid spoiling.

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    © All Rights Reserved
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    PRODUCTION OF BEER

    L.MURALIDHARAN
    Assistant Professor, Department of Catering Science and Hotel Management

    Abstract - This document gives you detailed information of manufacturing process of beer,
    various ingredients used to beer making, history and definition of beer.

    Content
    1. Key terms
    2. History
    3. Ingredients for beer production
    4. Production of beer
    5. Process of beer making
    6. Brand names
    7. Conclusion

    Key Terms
    Ale - It means top fermented beer
    Fermentation - it is the process in which yeast acts on sugar and converts in to alcohol
    Fining - it is the process of clarifying the beer
    Hop back - it is the container where the hops are removed from the wort
    Hop - dried flower of hop plant used in beer making to get the bitter taste
    Isinglass - it is a substance made from the air bladders of fish. Used in fining
    Lager - it means bottom fermented beer
    Paraflow - it refers to heat exchange system
    Wort - sweet liquid just before the fermentation
    Yeast - it is a small single celled living organism that ferments sugar

    History
    It is believed that the beer making is to be over 10,000 years old. Ancient Egyptians brewed
    beer about 6000 years ago and many countries used various cereals to brew beer. Egyptians
    used barley in beer making, Africans used millets, and corn is the USA, Wheat in Iraq and
    rice in Asia.
    For many centuries brewer’s heated cereals over open fires which resulted in dark, smoky
    malt that produced dark beer with a strong flavor. Later in 15th century the brewers
    introduced hops in the beer making process. The addition of hops gave a unique bitter taste
    to the beer and protected beer from going sour. The first beer brewed with hops in England
    was bitter ale.
    In later years with all the technological developments, many breweries turned to mass
    production with many brewing special equipment with the help of employing large number
    of people

    Definition
    Beer is a brewed and fermented drink prepared from malted cereals, especially barley. In
    the brewing process, the malt is extracted from the cereal by addition of hot water which
    results in the product called wort and the hops are added to hot wort to obtain flavor and
    bitter taste. It is the n cooled and fermented with the addition of yeast..

    Ingredients for Beer Production


    The following ingredients are necessary for the production of beer.
     Malt is obtained from cereal. The best cereal for beer making is barley.
     Water is the major component of beer. The taste and type of water influences the
    character of beer.
     Hops are specially grown for brewing and the best hops are produced in Kent,
    Sussex and Worcestershire of Europe.
     Sugar refined sugars are added for fermentation and to add sweetness
     Yeast is a living organism which is essential to fermentation. Yeast helps to convert
    the sugar into alcohol and release carbon dioxide gas. One of the two types of yeast
    is used in the beer making process; they are saccharomyees cerevisiae and
    saccharomyees carlsbergenisis.
     Finings are the brightening agents added to clear and brighten the beer. Isinglass is
    commonly used fining agent taken from air bladder of various fish

    Production of Beer
    Beer production involves a series of complicated process, the following are the steps
    involved in the production of beer.
     Malting
     Brewing
     Hop back
     Cooling and pitching
     Fermentation
     Maturing and pasteurization
     Brightening and clarifying
     Packaging

    Process of beer making


    Step 1: Barley is harvested. The best quality of barley is taken and soaked in water for 3 to 4
    days.
    Step 2: Soaked barley is spread on malting floor to germinate.
    Step 3: Germinated cereal is termed as green malt
    Step 4: The green malt is dried and roasted from pale to very dark depending on the style of
    beer produced
    Step 5: The roasted malt is cleaned and crushed to powder. This is termed as grist
    Step 6: Grist is mixed with hot water at the temperature of 65’c. It is termed as mash
    Step 7: Mash is allowed to infuse to extract malt sugar. The liquid is now termed as wort
    Step 8: The wort is drained to a clean container. The residue of the cereal is sold as cattle
    food
    Step 9: Hops and sugar are added to wort and boiled to extract the bitter flavor of hops
    Step 10: Wort is transferred to hop back to remove the hops and the wort is passed through
    the spent hops to remove the sediments.
    Step 11: Cooled by paraflow method to 15’c
    Step 12: Cooled sweet wort is transferred to other container for fermentation
    Step 13: Yeast is added. Saccharomyees cerevisiae yeast is used for top fermentation which
    produced ale beer at 15 – 25’c and saccharomyees carlsbergenisis yeast is used for bottom
    fermentation which produces lager beer at 5 – 9’c
    Step 14: The beer is now matured
    Step 15: Matured beer is racked into casks, tanks and kegs
    Step 16: Brightened with addition of isinglass
    Step 17: Bottled, canned, racked into sterilized casks
    Step 18: Dispatched to market for sale
    Brand Names

    Brand Name Country

    Pilsner, Ostrava, Budweiser Czech Republic

    Kingfisher, Golden Eagle, Cobra India


    Corona Mexico

    Fosters Australia

    Tiger Singapore

    Dortmunder Germany

    Royal coachman, Cold cock Canada

    Anchor, Brooklyn Lager USA

    Heineken, Amstel Netherlands

    Conclusion
    Beer is an alcoholic drink obtained from fermented brew of barley malt. The average
    alcoholic content of beer is 4%. The basic styles of beer are ale and lager, available in
    various alcoholic strength. Beers should be stored in well ventilated rooms away from the
    sunlight. The ideal temperature of a beer cellar is 13 – 15’c. Frequent fluctuations in the
    storage temperature will spoil the beer.

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