This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.

1. BEER INDUSTRY

2. CONTENTS:
• INTRODUCTION
• HISTORY OF BEER
• GLOBAL BEER MARKET
• INGREDIENTS OF BEER
• BEER PRODUCTION PROCESS
• PROCESS FLOWSHEET
• PROCESS DESCRIPTION
ALL THE IMAGES AND DATA IS OBTAINED FROM:
HTTP/HOMEBREW.COM(OFFICIAL SITE)
HTTP/BREWSMITH.COM(OFFICIAL SITE)
OPEN ACCESS IMAGES AND DATA

3. BEER IS NATURE’S GIFT
• BEER IS AN ALCOHOLIC DRINK BREWED MAINLY FROM MALTED BARLEY,
HOPS, YEAST AND WATER ALTHOUGH OTHER SOURCES OF FERMENTABLE
CARBOHYDRATE (EG. MAIZE, WHEAT, RICE) AND OTHER NATURAL
INGREDIENTS MAY BE ADDED TO CREATE DIFFERENT STYLES AND FLAVOUR.

4. HISTORY OF BEER…
• IN 4000 B.C SUMER PEOPLE FERMENTING A BREAD TO FORM FERMENTED PULP-INTOXICATING
EFFECT-”DIVINE DRINK”.
• 3000 BC THE BABYLONIANS HAD UP TO 20 DIFFERENT TYPES OF BEER.
• 1550 BC THE EGYPTIANS WERE ALSO KEEN BREWERS.
• THE MIDDLE AGES IN THE MIDDLE AGES THE LARGEST BREWERS WERE THE MONASTERIES.
• THE INTRODUCTION OF HOPS: HOPS ARE MENTIONED IN RECORDS IN GERMANY AS EARLY AS
822 AD .
• THE LAW OF 1516 THE WORLD'S FIRST FOOD INGREDIENT REGULATION IS THE GERMAN PURITY
LAW-THE LAW STATED THAT BEER COULD ONLY BE BREWED FROM WATER, HOPS AND MALT --
THE USE OF YEAST WOULD COME LATER, AFTER IT HAD BEEN IDENTIFIED AS THE ORGANISM
RESPONSIBLE FOR FERMENTATION

5. GLOBAL BEER MARKET
• WITH A PRODUCTION VOLUME OF 46.5438
MILLION KILOLITRES.
• CHINA IS THE WORLD'S LARGEST PRODUCER OF
BEER, 12 YEARS RUNNING. IT PRODUCES MORE
THAN DOUBLE THAT OF THE US, AND HAS
INCREASED PRODUCTION BY MORE THAN 4.9%
SINCE JUST LAST YEAR.
• EUROPEAN COUNTRIES ON TOP AS DRINKING THE
MOST BEER IN THE WORLD PER PERSON.
• CZECH REPUBLIC CONSUMED THE HIGHEST
AMOUNT OF BEER PER HEAD WITH 143 LITRES
AND A NATIONAL TOTAL OF 1.5 BILLION LITRES
FROM 2013 TO 2014, ACCORDING TO DATA
RELEASED FROM EURO MONITOR INTERNATIONAL.
• HTTP/HOMEBREW.COM

6. WHY DRINK BEER?
• BEER DRINKERS LIVE LONGER. BEER, IF DRANK WITH MODERATION, SOFTENS THE TEMPER,
CHEERS THE SPIRIT, AND PROMOTES HEALTH.
• BEER IS ALL-NATURAL: THE TRUTH IS THAT BEER IS AS ALL-NATURAL AS ORANGE JUICE OR
MILK(NO ADDED PRESERVATIVES !)
• BEER IS LOW IN CALORIES, LOW IN CARBOHYDRATES AND HAS NO FAT OR CHOLESTEROL(0%
FATS OR CHOLESTEROL , ONLY 43 CALORIES/100ML).
• BEER HELPS YOU CHILL- IN OTHER WORDS, TO GET OUT EVERY NOW AND THEN AND RELAX
WITH YOUR BUDDIES OVER A COUPLE OF BEERS.

7. CONTINUED…
• BEER HAS PLENTY O' B VITAMINS.
• BEER IS SAFER THAN WATER.
• BEER PREVENTS HEART ATTACKS.(ANTIOXIDANTS).
• BEER FIGHTS CANCER (XANTHOHUMOL, A FLAVONOID FOUND ONLY IN HOPS. XANTHOHUMOL
IS A POTENT ANTIOXIDANT THAT INHIBITS CANCER-CAUSING ENZYMES)

8. INGREDIENTS OF BEER…
• BARLEY: CEREAL GRAIN TO THANK FOR THAT LOOPY FEELING YOU GET AFTER DRINKING A
FEW BOTTLES.
• HOPS: “HUMULUS LUPULUS!”-NO IT’S NOT A HARRY POTTER SPELL, IT’S THE SCIENTIFIC NAME
FOR THE “SPICE” OF BEER.
• YEAST: OH THE ENVIABLE LIFE OF A YEAST CELL !!!
• ADJUNCTS: ADD SOME TOPPINGS 
• WATER : OVER 90% OF WHAT IS IN YOUR PINT GLASS.
• SUGAR: AAAH ! SWEET MYSTERY OF LIFE !! 

9. WHY BARLEY FOR BEER
PRODUCTION?
• BARLEY IS THE MOST COMMONLY USED GRAIN IN BEER MAKING.
• OTHER GRAINS ARE ALSO USED BUT ONLY TO PROVIDE THEIR CHARACTERISTIC FLAVOUR AND
DIFFERENT LEVEL OF COMPLEXITY.
• SPECIALTY GRAINS(ADJUNCTS) ARE USED TO ENHANCE THE BARLEY, NOT REPLACE IT
• BARLEY’S ROLE IN BEER MAKING IS EQUIVALENT TO GRAPES’ ROLE IN WINEMAKING.

10. WHAT ARE HOPS?
• THE HOPS WE USE IN OUR BEER ARE ACTUALLY
FLOWERS, FROM THE PLANT HUMULUS LUPULUS.
• HOP VARIETIES ARE DESCRIBED AS BITTERING,
AROMA, OR DUAL PURPOSE.

11. WHY EXACTLY DO WE USE HOPS IN
BEER THEN?
• THE MOST IMPORTANT REASON TO USE HOPS IS TO BALANCE
THE SWEETNESS FROM MALT AGAINST THE BITTERNESS
FROM THE ALPHA-ACIDS.
• AROMA
• FLAVOUR
• NATURAL PRESERVATIVE

12. YEAST?
• CONVERSION OF SUGARS TO ALCOHOL AND CO2 .
• THOUSANDS STRAINS OF YEAST BUT ONLY CULTIVATED ONE MUST BE USED FOR BREWING.(NO
WILD STRAIN ALLOWED)
• REASON: IF OTHER YEAST CONTAMINATE THE BEER, THE RESULTS CAN BE OVER
CARBONATION, STRANGE FLAVOURS, AND ALL KINDS OF FERMENTATION PECULIARITIES.

13. YEAST TO BE USED?
Yeast
Ale-Top
Fermenting Yeast
Lager-Bottom
Fermenting Yeast

14. TYPES OF YEAST
Weiss Ale
Lager
Lab

15. ALE-TOP FERMENTING YEAST
• THE "TOP-FERMENTING" TYPE, SACCHAROMYCES CEREVISIAE.
• SUITABLE TEMPERATURE RANGE:10OC-25OC.
• THEY RISE THE SURFACE DURING FERMENTATION AND FORMS A THICK AND RICH YEAST HEAD.
• FERMENTATION BY ALE YEASTS AT THESE RELATIVELY WARMER TEMPERATURES PRODUCES A
BEER HIGH IN ESTERS, WHICH MANY REGARD AS A DISTINCTIVE CHARACTER OF ALE BEERS.
• TOP-FERMENTING YEASTS ARE USED FOR BREWING ALES, PORTERS, STOUTS, ALTBIER, KÖLSCH,
AND WHEAT BEERS.

16. LAGER-BOTTOM FERMENTING
YEAST
• LAGER YEAST -THE "BOTTOM-FERMENTING"
TYPE, SACCHAROMYCES UVARUM, FORMERLY
KNOWN AS SACCHAROMYCES
CARLSBERGENSIS.
• SUITABLE TEMPERATURE-7OC-15OC
• THEY TEND TO SETTLE OUT TO THE BOTTOM
OF THE FERMENTER AS FERMENTATION NEARS
COMPLETION.
• SOME OF THE LAGER STYLES MADE FROM
BOTTOM-FERMENTING YEASTS ARE PILSNERS,
DORTMUNDERS, MÄRZEN, BOCKS, AND
AMERICAN MALT LIQUORS.

17. THE TASTE OF WATER
• BEER IS MOSTLY WATER ~90%
• WATER CONTRIBUTES TO THE UNIQUE TASTING OF BEER.
• THE REASON IS-MINERALS PRESENT IN THE WATER AFFECTS THE STARCH
CONVERSION(IN MASHING PROCESS).
• WATER AFFECTS THE PERCEIVED BITTERNESS AND HOP UTILIZATION.
• WATER ADDS DIRECTLY TO FLAVOUR.
• WATER IS USED BASED ON THEIR PROFILES(IONS CONC.)

18. USE OF SUGARS
• TO SPEED UP FERMENTATION
• TO REDUCE BITTERNESS
• TO GIVE COLOUR IN THE FORM OF CARAMEL.
• TO CAUSE SECONDARY FERMENTATION.

19. BEER PRODUCTION PROCESSES
• STEEPING
• MALTING
• GERMINATION
• KILNING
• SIEVING
• GRINDING
• EXTRACTION OF
SUGARS-1.INFUSION;
2.DECOCTION
• BREW KETTLE- 1.HOP
BACK; 2. HOP
EXTRACTION
• FERMENTATION PARA
FLOW
• LAGERING
• FINING
• CARBONATION
• BOTTLING
• PASTEURIZATION

20. FLOWSHEET FOR BEER
PRODUCTION
Barley
Malting
Milling
Mashing
Lautering
Boiling
Cooling
Fermenting
Conditioning
Filtering
Packaging
water
Flavours, SpicesYeast
Bottles Cans
Kilning
Germination
Steeping

21. BARLEY: PREPARATION
Feeding barley in
separator.

22. MALTING
• MALT IS OFTEN CALLED THE "HEART OF BEER" .
• IT’S A 3 STEP PROCESS:
1. STEEPING
2. GERMINATION
3. KILNING
• FERMENTABLE SUGARS AND ENZYMES(AMYLASES) ARE EXTRACTED IN
THIS PROCESS.

23. MALTING PROCESS
Types of malt:
1.Pale Malt :65oc
2.Crystal Malt: 85oc
3.Chocolate malt: 225oc

24. STEEPING
• STEEPING, IS A METHOD USED TO EXTRACT COLOURS AND FLAVOURS FROM BARLEY.
• ONLY <10% FERMENTABLE SUGARS ARE EXTRACTED.
• WATER IS HEATED BETWEEN 150 AND 170 F.
• THEN THE GRAINS ARE ADDED TO WATER.
• WATER IS ABSORBED BY THE GRAINS AND GERMINATION BEGINS.
• ITS IS KEPT IN WATER FOR 24-48 HOURS UNTIL THE MOISTURE CONTENT REACHES FROM 12%
TO 44%.
• ENZYMES GET ACTIVATED.
• RAW BARLEY THAT HAS BEEN PROPERLY STEEPED IS REFERRED TO AS "CHITTED" BARLEY"

25. STEEPING CONTD..

26. GERMINATION
• PROCESS CALLED "STEEP OUT," THE CHITTED BARLEY IS TRANSFERRED FROM THE STEEP
TANK TO THE GERMINATION COMPARTMENT.
• STAYS THERE IN THE COMPARTMENT FOR 2-4 DAYS.
• GERMINATION BEGINS IN STEEPING STAGE BUT THE COMPLETED IN THE COMPARTMENT.
• IN THIS STEP BARLEY KERNEL GOES UNDER MODIFICATION(BREAKING DOWN ON
PROTEINS AND CARBOHYDRATE RESERVES OF THE GRAIN).
• GERMINATION IS TEMPERATURE CONTROLLED.

27. GERMINATION CONT.…

28. KILNING(HEAT DRYING)
• GERMINATION IS HALTED BY KILNING(HEAT DRYING).
• BECAUSE IF THE GERMINATION IS ALLOWED FURTHER ALL THE STARCH RESERVES
REQUIRES BY THE BREWER WILL BE UTILISED BY GROWING PLANT.
• TYPICALLY DONE WITH A FINISH HEAT OF 180-190° F FOR 2-4 HOURS.
• IT VARIES IN ACCORDANCE WITH FLAVOUR AND COLOUR REQUIRED.
• IT MAY BE ROASTED OR HEATED (VARYING TIME RANGE).

29. KILNING CONT.…

30. MILLING
• AFTER THE KILNING PROCESS THE MALT IS
FED IN THE MILL IN ORDER TO MASH THE
MALT.
• MASHING THE MALT INCREASES THE
SURFACE AREA OF THE GRAINS.
• LARGER THE SURFACE AREA GREATER IS THE
FERMENTABLE SUGAR EXTRACTION.

31. MASHING
• AFTER MILLING CRUSHED MALT IS HEATED WITH
WATER IN A VAT CALLED ‘MASH TUN’ FOR
PROCESS CALLED MASHING.
• NATURAL ENZYMES BREAKS THE STARCH INTO
FERMENTABLE SUGARS.
• STARCH> DEXTRINS >FERMENTABLE SUGARS

32. MASHING TUN

33. MASHING

34. TEMPERATURE RANGES
FOR MASHING
1. 104 °F or 40 °F Activates beta -
glucanase, which breaks
down gummy beta-
glucans in the mash
2. 120 °F to 130 °F (49
°C to 55 °C)
Activates various
proteinases, which
break down proteins
that might otherwise
cause the beer to be
hazy.
3. 149 to 160 °F (65 to
71 °C)
Convert the starches in
the malt to sugar.

35. MASHING CONT.
• TYPES OF MASHES
1. SINGLE INFUSION MASH
2. TEMPERATURE MASH
3. DECOCTION MASH
4. MULTI-STEP MASHING

38. LAUTERING/SPARGING
• END OF THE MASHING PROCESS WHERE HOT
WATER IS RUN THROUGH THE GRAIN BED TO
EXTRACT A SWEET LIQUID CALLED WORT.
• GRAINS, SUGAR AND WATER AND OTHER
PARTICLES ARE ALSO IN THE MASH CONTAINER.
• WORT COLLECTION IS DONE.
• THERE IS FALSE SCREEN AT THE BOTTOM OF THE
MASH TUN.

39. SPARGING/LAUTERING

40. SPARGING

41. BOILING
• SWEET WORT IS TAKEN FROM MASHING AND
ADDED TO BOILING UNIT.
Hops are added to
create hopped
wort.
Brew kettle

42. BOILING CONT.
• BOILING STERILIZES THE WORT, KILLING OFF ANY BACTERIA AND PREVENTING INFECTIONS.
• BOILING HOPS RELEASES CRITICAL ALPHA ACIDS THAT BITTER THE BEER TO OFFSET THE
SWEETNESS OF THE MALT. THE LONGER HOPS ARE BOILED, THE MORE BITTERNESS THEY WILL
RELEASE.
• BOILING VAPORIZES MANY UNDESIRABLE COMPOUNDS THAT CAN CAUSE OFF FLAVORS AND
AROMAS.
• BOILING CAUSES COAGULATION OF UNDESIRABLE PROTEINS IN THE WORT, ALLOWING THEM TO
FALL OUT DURING COOLING.

43. BOILING CONT.
• BOILING IS GENERALLY DONE IN OPEN POT.
• 10-20% HEAD SPACE FOR FOAMING TO PREVENT OVERFLOW IN COMMERCIAL BREWERS.
• EXCESS BOILING HAS TO BE AVOIDED AS IT MAY CAUSE THE FLAVOURS TO GO OFF AND ALSO
AFFECT THE AROMA AND QUALITY OF THE BEER.
• TEMPERATURE CONTROL IS MOST IMPORTANT FACTOR IN THE PRODUCTION OF QUALITY BEER.

44. COOLING
• COOLING IS A CRITICAL STEP IN BREWING PROCESS.
• BEST TO COOL THE WART QUICKLY AS IT PREVENTS BACTERIAL INFECTION –GIVING A
HEAT SHOCKS.
• IT ALSO PRECIPITATE OUT COAGULATED PROTEINS, HOPS AND OTHER DEBRIS LEFT OUT
OF BOILING.

45. COOLING

46. FERMENTATION
• FERMENTATION IS A NATURAL PROCESS WHERE YEAST CONVERTS SUGAR INTO ALCOHOL AND
CARBON DIOXIDE (CO2).
• SUGAR PRODUCED IN MASHING STAGE IS CONVERTED INTO ALCOHOL.
• CO2 IS THE BY PRODUCT OF FERMENTATION WHICH IS UTILISED IN NATURAL CARBONATION
FOR BREWING.

47. FERMENTATION PATHWAY

48. FERMENTATION

49. TYPES OF FERMENTATION
• PRIMARY FERMENTATION
• SECONDARY FERMENTATION
• CONDITIONING AND FILTERING.

50. PRIMARY FERMENTATION
• IT IS FIRST STEP IN FERMENTATION AFTER
THE WORT IS PRODUCED.
• PRIMARY FERMENTATION STARTS WHEN
YEAST IS ADDED TO THE WORT RIGHT AFTER
THE BOILING AND COOLING STEPS. ONCE
THE YEAST IS ADDED, WE CALL THE MIXTURE
BEER AS OPPOSED TO WORT. THE PRIMARY,
OR ACTIVE FERMENTATION.
• TAKES 3-5 DAYS.
• CO2 PRODUCED IS STRONG IN THIS PHASE
PRODUCING A FOAMY HEAD ON THE TOP
THE BEER.

51. SECONDARY FERMENTATION
• SEPARATES BEER FROM THE TRUB.
• TRUB INCLUDES : YEAST CAKE , SEDIMENTS AS HOPS SEDIMENTS ,
GRAIN AND TANNIN PIECES.
• SECONDARY FERMENTATION IS NOT USUALLY A FERMENTING STAGE.
• SLOW REDUCTION OF REMAINING FERMENTABLES.
• ITS GENERALLY A SEPARATION STAGE.
• EXCESS FORMATION OF YEAST COLLEGE CAUSES OFF FLAVOURING
• PRODUCES AMINO ACIDS IF ALLOWED TO FOR LONGER TIME.

52. BIGGEST RISK IN SECONDARY FERMENTATION
•OXIDATION
• DURING THE TRANSFER OF BEER FROM PRIMARY TO SECONDARY FERMENTING VESSEL THE
RISK IS THE EXPOSURE OF OXYGEN TO THE BEER.
• DURING SIPHONING THERE ARE SPLASHES AND ONCE A BEER GETS EXPOSED TO OXYGEN ITS
GETS OXIDISED TO ACID.
• ACID FORMATION TAKES PLACE
• EVEN IF YOU USE GOOD SANITATION PRACTICES YOU ALWAYS RUN THE RISK OF POSSIBLE
CONTAMINATION.
• SO ! PERFORM SECONDARY FERMENTATION ONLY IF YOU ARE A PRO!!

53. NEED A SOLUTION?
• USE CONICAL FERMENTERS.
• USE MODERN BREWING INGREDIENTS
• USE ROBUST YEAST(GENETICALLY MODIFIED)
• A PROPER MASH PH AND LONG BOIL WILL REDUCE
THE CHANCE OF EXCESSIVE TANNINS OR
SEDIMENT PROBLEMS.

54. CONDITIONING: FERMENTATION’S
GRAND FINALE!!
• THE REACTIONS THAT TAKE PLACE DURING CONDITIONING ARE PRIMARILY A FUNCTION OF
THE YEAST.
• CONDITIONING PHASE INCLUDES- ENHANCING FLAVOUR, REMOVAL OF DORMANT YEAST IN
ORDER PREVENT FROM PRODUCTION OF ACID.
• REMOVAL OF YEAST FLOCCULATES BY CHILLING THE BEER IS CALLED COLD CONDITIONING.
• COLD CONDITIONING FOR A WEEK CLEARS THE BEER WITH OR WITHOUT THE USE FININGS.
• THIS PHASE PROVIDES THE STABILITY TO THE BEER.

55. CONDITIONING CONT.
• AT THIS STAGE, BEER IS COOLED TO AROUND FREEZING.
• ENCOURAGES THE SETTLING OF YEAST, AND CAUSES THE PROTEINS TO COAGULATE AND
SETTLE OUT WITH THE YEAST.
• UNPLEASANT FLAVOUR SUCH AS PHENOLIC COMPOUNDS BECOMES INSOLUBLE IN THE COLD
BEER, AND BEER FLAVOURS BECOMES SMOOTHER.
• CONDITIONING CAN TAKE PLACE IN THE SAME TANK AS FERMENTATION, OTHERWISE SEPARATE
TANKS MUST BE EMPLOYED.

56. FILTERING• ITS STABILIZES THE BEER FLAVOUR
• GIVES THE BEER ITS POLISHED SHINE AND BRILLIANCE.
• TYPES OF FILTRATION:
1. ROUGH: FILTRATION LEAVES CLOUDINESS IN THE BEER, BUT ITS IS NOTICEABLY CLEARER
THAN UNFILTERED BEER.
2. FINE: FINE BEER GIVES YOU A GLASS OF BEER THAT YOU COULD READ A NEWSPAPER
THROUGH, WITH NO NOTICEABLE CLOUDINESS.
3. STERILE: IT REMOVES ALMOST ALL MICROORGANISMS FROM THE BEER .

57. PASTEURIZATION
• IN THIS PROCESS BEER IS HEATED UP TO 60-66OC.
• TIMING : LESS THAN 20 MINUTES.
• KILLS BACTERIA AND REMAINING YEAST WHICH MAY CAUSE OFF FLAVOURING AND FURTHER
FERMENTATION.
• IT MAY BE DONE BEFORE BOTTLING OR AFTER BOILING
• ITS BETTER TO DO PASTEURIZATION AFTER BOTTLING SO THAT NO OTHER CONTAMINATION
IS FURTHER INTRODUCED INTO THE BOTTLE/PACKAGING.

58. PACKING AND BOTTLING
• PUTTING THE BEER INTO THE CONTAINERS IN
WHICH IT WILL LEAVE THE BREWERY.
• TYPICALLY MEANS BOTTLE AND KEGS, MIGHT
INCLUDE CANS OR BULK TANKS FOR HIGH
VOLUME CUSTOMERS.
• LIFE SPAN:
BOTTLED BEER : 6 MONTHS
CANNED BEER : 1 YEAR
DRAUGHT BEER : 48 HRS AFTER
TAPING

59. FINAL STAGE 
Without this
stage all the
stages are
Worthless….
GETTING ME???

60. THANK YOU