1. CHEMICAL ASPECTS OF
BEER
Myrna Gabriela Aparicio 2ª A Batx
Direct for Lluïsa Pintó
INS Castelló d’Empuries

2. INTRODUCTION
The beer was
discovered
by the
Egyptians
Beer is good nourishment
Big marketing
worldwide

3. OBJECTIVES

4. PROCESSES INVOLVED IN
THE MANUFACTURE OF BEER
2 Maceration
1 Malting
3 Boiling of wort

5. 4 Filtration of wort 5 Fermentation
7 Bottling and pasteurization
6 Maturing

6. PRACTICES OF
LABORATORY
DETERMINATION
OF ALCOHOLIC
DEGREE

7. Alcoholic degree (%)
16
14
12
10
8
6
4
2
0
-20,98 0,982 0,984 0,986 0,988 0,99 0,992 0,994 0,996 0,998 1 1,002
Density
BEER DENSITY ALCOHOLIC
4
DEGREE (%)
Alcoholic degree (%)
3,5
Grau alco hò lic (%)
3
Estrella 0,995 3,8 2,5
Damm 2
1,5
Cruzcampo 0,997 2,3 1
0,5
Bock Damm 0,997 2,3
0
0,995 0,997 0,997 0,998 1
Amstel 0,998 1,8
Density
Buckler 0,0% 1,00 0
alcohol

8. pH DETERMINATION
BEER pH pH (two days
later)
Buckler 0,0% 5,22 5,47
alcohol
Estrella Damm 4,86 5,08
Cruscampo 5,08 5,22
Bock Damm 4,87 4,93
(negra)
Amstel 5,28 5,30

9. CONCLUSION
THE
THEORETICAL
PART

10. THE PRACTICAL PART
BEER DENSITY ALCOHOLIC ALCOHOLIC
DEGREE (%) DEGREE
INDICATED
IN TIN (%) BEER pH pH (two days
later)
Estrella 0,995 3,8 5,4
Damm Buckler 0,0% 5,22 5,47
alcohol
Cruzcampo 0,997 2,3 4,8
Estrella Damm 4,86 5,08
Bock Damm 0,997 2,3 5,4
Cruscampo 5,08 5,22
Amstel 0,998 1,8 5,0 Bock Damm 4,87 4,93
(negra)
Buckler 0,0% 1,00 0 0
alcohol
Amstel 5,28 5,30