2. Beer is a fermented
alcoholic beverage made
from malted Barley,
water and hops
3. History of Beer:
Historians believe prehistoric man made
beer before learning to make bread. Beer
has been referred to as “liquid bread”.
4300 BC. - Babylonian clay tablets
included recipes for making beer. Beer
had become then, as it is today, a vital part
of civilization.
America produces over 20% of the
world’s production of beer products.
How many gallons of beer does the
average American consume in one year?.
20 Gallons
5. Malt:
Malt is sprouted barley. Barley is soaked in
water to begin the process of germination, then
dried and toasted for flavor.
Malting produces an enzyme, diastase, which
turns starch into sugar.
6. Water
The most important and most “publicized” ingredient.
Water makes up 85–95% of the volume of beer.
7. Yeast:
Most crucial and
carefully selected
ingredient.
Fermentation bi-products
can affect the character
of beer.
12. Mashing
•Barley malt is ground and hot water added.
•Diastase in the malt converts starch into sugar. Corn
or rice is often added for flavor and stability.
•The mash is then cooked at a low temperature for
up to six hours to extract as much sugar as possible
from the grain.
•The resulting sweet liquid, called “wort,” is strained
for brewing.
13. Brewing
•The wort is transferred to a brew kettle, where it is boiled with
hops for approximately two hours to achieve desired flavor and
color.
•The hops are removed and the flavored wort is strained,
chilled, and pumped into the fermentation tank.
•The decision to make it an ale or lager is made.
14. Fermenting
•The addition of yeast to the wort converts sugars into alcohol and
carbon dioxide.
•Fermentation time is one - two weeks or more.
•Carbon dioxide is trapped in the beer by fermenting the wort under
pressure.
•Ales - “Top Fermented”; yeast stays on top.
•Lagers - “Bottom Fermented”; yeast falls to the bottom.
15. Lagering
•Lagering is the storing and conditioning stage.
•Matures and ripens the beer, mellowing its flavor.
•After storage, the beer is pasteurized or filtered, and then kegged,
bottled or canned.
16. Packaging
12 oz. Bottles: 24 bottles to a case, loose or four six-packs.
12 oz. Cans: 24 or 30 cans to a case.
Draft
Keg (half barrel) - 15.5 gallons
Half Keg (pony keg) - 7.75 gallons
Pasteurization: Kills any leftover yeasts, thereby maintaining the
proper flavor and alcohol level.
Genuine Draft: Uses a superfine filter; not pasteurized.
17. Two main classifications of beer are the result of
Strain of yeast and Fermentation method
Ale
Lager
18. Lager Lager
Fermented at 37°– 49°
Yeast sinks to the bottom for
bottom fermentation.
Beer is stored (lagered) and aged for
several weeks or months.
Best stored at 40°– 45°
Characteristics
Pale in color
Lighter in taste
Lower in alcohol
19. Ale
Ale
Fermented at 50°– 70°
Top fermented with a strain of yeast
that floats on the surface
Best stored at 40°– 45°
Characteristics
Darker in color
Higher in alcohol
Fuller body taste
More distinctive flavor
20. Light Lager: Pale color, soft, dry taste (Bud
Light, Miller Lite; 3.2- 4%)
Pilsner: Light color, stronger hops, dry taste
Lager (St. Pauli Girl, Pilsner Urquell, & most
American beers are Pilsner style; 3.2 – 4.5%)
Dark Lager: Dark color, full body and sweet,
slight hops taste (Beck’s Dark, Heineken Dark;
3.2 – 4.5%)
Bock Beer: Dark, slightly sweet, malt flavor,
more hops taste (Michelob Amber Bock; 6 –
10.5%)
Dry, Ice Beer: Smooth taste, little aftertaste
(Bud, Molson Ice; 5.5% alcohol).
Malt Liquor: Cheaper version of lager beer,
higher alcohol content (Colt 45; 5.5 - 6%).
Steam Beer: Deep brown color, aromatic
fragrance, tangy bitter taste with a dry finish
(Anchor Steam; 4 – 5%).
21. Ale
Bitter Ale: Copper color, heavily hopped (Bass Ale)
(4.5%)
Stout: Dark, almost black, full bodied, rich, malt,
strong taste (Guinness Stout) (up to 3.5%)
Porter: Dark, malt, slightly sweet, less hops flavor
(Yuenglings) (5%)
Wheat Beer: Cloudy if unfiltered, complex taste, and
unique spicy flavor (Sam Adams; 4 – 5%)
Scottish Ale: Cloudy, strong, higher alcohol, slight
smoke flavor from peat fires
(Harplager; 4 – 5%)
Pale Ale: Cloudy, hops flavor (Sierra Nevada; 4 – 5%)
22. Non Alcoholic: Required by law to be called
“malted beverage”, generally contain < .5 %
ABV (Kaliber, O’Doul’s).
Hybrid Beers: mixed styles of beer, fall into the
following categories: fruit & vegetable, herb &
spice, wood aged, smoked (Pete’s Strawberry
Blonde Ale).
Malt Beverages: flavored beverage prepared
from malted grains to which natural or artificial
flavors have been added (Mike’s Hard Lemonade,
Smirnoff Ice).
23. FIFO: First in, first out. Rotation is critical. “Born-on Date”
Temperature
Canned and bottled beer
Dry storage: 70° ~ Refrigerated storage: 40° ~ Draft Beer: 36°- 38°
Effects of Light
Natural – Spoiled beer (“skunk beer”)
Skunking has nothing to do with temperature, oxidation, or
bacterial infection, though all of these can spoil beer as well.
24. Sanitation
Dry storage & Draft – sweep, mop, free of debris.
Lines should be cleaned every 2 weeks.
Canned, Bottled, & Draft…
Glassware should be spotless.
Tilt glass at a 45-degree angle. Pour beer into
the glass. Straighten glass as pouring.
Head should be no more than one-inch.
Small breweries appeal to beer enthusiasts who
seek a high quality, local product, with diversity.
25. Food & Beverage
Management
Drink & Serve
Responsibly
The End
