introduction to beer

1. Beer

2. Content
• Introduction
• History
• Beer Ingredients
• Production Process
• Types
• Faults
• Storage
• Brands
• Glasses
• Pairing

3. Introduction
• Beer is the world's oldest and most widely consumed alcoholic drink;
• It is the third most popular drink overall, after water and tea.
• The production of beer is called brewing, which involves the
fermentation of sugars, mainly derived from cereal grain
• Starches—most commonly from malted barley, although wheat,
maize (corn), and rice are widely used.
• Most beer is flavoured with hops, which add bitterness and act as a
natural preservative

4. History
• The credit of brewing goes to the Nomadic tribes in Middle East.
• By 6000 BC, brewing was well established in Babylon.
• The Egyptian, Greeks and the Roman all produced beer of good
quality.

5. Ingredients for Beer
• Water
• Barley
• Hops
• Yeast
• Sugar
• Fining

6. Water
• In brewing parlance it is called liquor.
• Hard water is ideal for lager.
• Soft water more suitable for heavier beer like bitter.

7. Barley
• Varieties of Hordeum sativum
are used.
• Low protein Maris Otter and
Pipkin barley.
• Protein causes cloudiness, so
less protein barley are used.
• Barley enzyme are called
diastase.
• Diastase converts the starch into
sugar, vital for fermentation.

8. Hops
• Comes from Mulberry family.
• Technical name Humulus Lupulus.
• Outstanding varieties English
Fuggles, Golding, Northern
Brewers, saaz etc.
• The hops is a herbaceous, climbing
plant.
• Flower of the cone part of the
female hop vine is used.
• Functions- aroma, antiseptic,
flavour, filter bed, preservative

9. Yeast
• Saccharomyces Cerevisiae: Top
fermented beer
• Saccharomyces Carlbergensis:
Bottom fermented beer

10. Sugar
• The sugar is the invert which facilitates fermentation.
• In the form of priming sugar.
• Used to add sweetnes to brown Ales and sweet Stouts beer.

11. Finings
• To carify beer.
• Isinglass, the bladder of the
sturgeon, classical fining agents.

12. Beer maufacturing process
• Barley
• Steeping
• Green malt
• Malting/kilning
• Grist
• Mash
• Wort – brewing ( addition of hops)
• Hop back
• Straining
• Vat – fermentation
• Filtration
• Primming and fining
• Cooling and pasteurisation
• packaging

13. Steeping
The grains are soaked in huge tanks for about 50 to 6O
hrs at a temperature of about 10ºC.

14. Malting
• Malting – the grains are then taken to the malt room
where they are spread and allowed to breathe while
sprouting. The grains are continuously stirred to avoid
the roots getting entwined and also to ensure all grains
get a chance to breathe. The process takes between 8
to 15 days at a temperature of 12 to 21ºC.

15. Germination
• With around 40% of moisture and a temperature of 12
to 21ºC the grains start to germinate and this causes
the enzymes to act there by converting the starches
into sugar.

16. Kilning
• In this process the grains are spread on stone floors
with fires beneath. This causes the germination to stop
and also roasts the malt simultaneously. Depending on
the type of beer to be produced the roasting is done
• Eg. For mild ales - 65ºC, pale ale - 85ºC and for dark
beers - 225ºC. The grains are mechanically stirred to
ensure equal roasting.

17. Sieving
• Sieving is done to remove the plumule, which is further
sold as cattle feed.

18. Mashing
• It is a roller mill in which
the grains are roughly
broken which is known as
GRIST.
Note: The grains are not
converted to powder.

19. Extraction of sugar, Lauten Tun
• Known as decoction involves the heating of the grist
with water at 35ºC in a lauter tun, the temp of the
water is gradually increased to 70ºC. The resultant
liquid is known as WORT.

20. Brewing
• The wort is transferred to brewing vessel,
• Hops and sugar are added,
• Wort is boiled for 1-2 hours which extracts the bitter flavour of Hops.

21. Hop Back
• The spent hops are retained on the screen base of the hop back,
• the hot wort filter through them,
• the spent hops are sold for cattle uses,
• the hop flavoured wort is channelized to wort receiver.

22. Cooling and Pitching
• The wort is cooled down to 15ᵒC,
• The cooled wort is tranferred to the fermentation tank.

23. Fermentation
• For Ale Beer:-Saccharomyees Cerevisiae
• The yeast is added to the wort,
• The yeast stick together and multiply and form a surface layer on the
liquid,
• Convert sugar into alcohol and CO2.
• The liquid ferment for a week at a much higher temerature of 15-
25ᵒC.

24. Fermentation CONTD.....
• For Lager Beer: - Saccharomyees Carlsbergenesis
• Used for bottom fermentation,
• Yeast ferment at cooler temperature range between 5-9ᵒC.

25. Maturation and Pasteurization
• For Ale Beer
• Racked into storage tank stored for 3-21 days,
• May be Pasteurised or Un-Pasteurised.
• For Lager Beer
• Racked into storage tank and matured for 10-24 weeks at a
temperature range of 1-3ᵒC.

26. Brightening/Clarifying
• The beers are brightened with the addition of finings, carbonated and
filtered.

27. Packaging
• Different packaging of beer:-
• Bottle
• Can
• Keg
• Casks
• Tank

28. Beer Strength
• Th average strenght of the beer is around 4% alc. by volume

29. Types of Beer

30. Ales ( Top Fermented Beer )
Barley Wine
• It is dark fruity beer with high
alcoholic content which ranges
from 6-11% alc. by volume.

31. Ales Type
Bitter
It is cooper-coloured draught ale
with predominant hop flavour,
resulting in bitter taste

32. Ales Type
Brown
• It is dark brown sweet beer,
low in alcohol.

33. Ales Type
Mild
• Lightly hopped, faintly sweet
beer, slighlty weaker and
darker than bitter, 3% alc. by
volume.

34. Ales Type
Stout
• A very dark beer made with a
very hight proportion of malt
and hops.
• The world famous Stout beer is
Guinness.

35. Ales Type
Scotch Ale
• A very strong, extremely dark,
beer from Scotland.

36. Ales Type
Porter
• Very famous amongst the
Porters of Dublin and London.
Brewed from Charred malt.

37. Ales Type
India Pale Ale
• Higher alcoholic strength with
more hoppy flavour.

38. Ales Type
Trappist
• A strong beer with 6-12% alc. by
volume.
• Manufactured Belgium and
Netherland owned by the
Trappist Monks.

39. Ales Type
Tripel
• Strongest blonde beer from the
Belgian Trappist, occasionally
spiced with coriander,
• Alcoholic strenght 8-10% alc. by
volume.

40. Ales Type
Burton
• A strong, dark, draught beer
mulled or spiced

41. Lager Type
Bock
• Strong beer form Germany,
• In USA, darker and sweeter,
• Belgian bock is less alcoholic

42. Lager Type
Doppelbock
• It is an extra strong beer from
Germany

43. Lager Type
Ice Beer
• Strong beer, obtained by
freezing the water before
fermentation.

44. Lager Type
Munchener
• Dark brown malty beer, alcoholic
strength of around 5% alc. by
volume

45. Lager Type
Pilsner
• Pale golden beer, originated in
Pilsen, Czech Republic.

46. Lager Type
Vienna
• Medium dark or amber colour
beer.

47. Lager Type
Märzen
Means march in German- Beer
brewed in march and stored in
cave before the summer.
Malty aroma, amber red
5.5% alc. by volume

48. Lager Type
Rauchbier
• Produced from Smoked
malt,dark.
• 5% alc. by volume

49. Difference
Ale
Saccharomyeces cerevisiae
Primary fermentation ( 15-20 deg)
Holding lasts for a week
Addition of sugar syrup
Addition of hops to counter sugar
sweetness
Service 15- 18 deg
Lager
Yeast is saccharomyeces
carlsbegensis
Primary Fermentation (7- 12 deg)
Holding lasts for a month
Addition of partially fermented
Wort
Service: 4 – 5 Deg

50. Draught beer
• Draught beer (also called draft beer or tap beer)
• Draught beer are of filtered beer that has been served from a pressurised container, such
as a keg or a widget can. A wider meaning of beer that is served from a keg (or tap), but
not from a can, bottle or cask, is also used. A more traditional definition is beer that is
served from a large container, which could be either a keg or a cask.
• Beer dispensing system
• Gas cylinder
• Gas plant (pressure reduction, control gauges, etc)
• Keg/cask (often a bank of several connected kegs)
• Extractor of coupler (to connect the keg to the beer line)
• Beer line
• Cooler
• Tap (or gun)

51. Draught beer

52. Faults in Beer - Poor Cellar Management
• Dirty beer dispensing system
• Failure to clean the beer lines with water after every empty barrel
• Failure to draw off the beer left in pipes after the operations
• Failure to leave water in the beer lines over night
• Poor sanitary conditions of the bar
• Warm temperature
• Greasy glasses
• High fluctuation in the temperature

53. Faults in Beer - Sour Beer
• Deposits of yeast in the pipes and dispensing equipment.
• Adding Stale beer to a fresh cask of beer
• Not exhausting the beer on time
• Exposing the beer to heavy fluctuations of temperature
• Exposed to hevy lighting

54. Faults in Beer - Cloudy Beer
• Stored in low temperature
• Uncleaned or poorly cleaned pipes
• Trying to pull the beer from the cask before removing the spile
• Spile: A spile is a small wooden or metal peg used to control the flow
of air into, and carbon dioxide out of, a cask of ale.

55. Faults in Beer - Flat Beer
• Poor or faulty spile control - having a soft pile when hard spile is
needed
• Too low a temperature
• Served in a greasy glass
• Poured and left in the glass for a long time
• Foreign Bodies:- Production Error.

56. Storage of Beer
• Should be stored in Ventilated cellar at temperature range 13-15ᵒC.
• The cask received should be kept on stillions and remain at least for 24
hours.
• Spile control should be done carefully.
• Tapping should be done 24 hours before it is required.
• Beer left in the pipe should be drawn off and filtered back into the cask.
• Hight temperature fluctuation should be avoided.
• Bottled beer should be stored in clean condition. Should be stored at 7ᵒC.
• Beer should not be exposed to sunlight.

57. Beer glasses
• Mass: The mass is a large and heavy dimpled
glass mug with a liquid capacity of 1 liter.
• Pilsner: The Pilsner glass comes in a variety of
styles. The more elegant ones are tall and
footed and made of wafer-thin glass; they
hold 10 or 12 ounces.
• Pint glass: pint glass is made of thick glass,
tapers slowly outward toward the top, and
holds 16 ounces of beer.
• The imperial pintglass holds 20 ounces of
beer (not too common in the United States).
• The nonic (pronounced no knick) pint glass
has a bulge near the top of the glass that
protects the lip from nicks should the glass be
tipped over (these bulges also allow the
glasses to be stacked one inside the other
without becoming stuck).

58. • Pony: The pony is an Australian liquid measure of 1/5 pint. The actual
glass may hold 4 or 5 ounces of beer.
• Schooner: The schooner is typically a tall glass similar to a tumbler,
measuring 15 ounces.
• Schnelle: The schnelle is a tall, slender, tapered earthenware tankard
with a hinged lid.
• Sham: The sham is generally of small proportions, ranging from 5 to
10 ounces, regardless of shape.
• Stein: The stein, or stone in German, is made of clay or ceramic and
often features a hinged lid (usually made of pewter).

59. • Thistle: The thistle is a uniquely shaped glass, almost exclusively used
for strong Scottish Ales. They help intensify the beer’s aroma.
• Tulip: The tulip glass shape closely resembles its name and is effective
in capturing the aromatic qualities of beer. It’s favored for Belgian
Strong Ales.
• Tumbler: The tumbler can be rather pedestrian, but beveled edges
add some panache. The tumbler is used for a wide variety of beer
styles.
• Weizen beer glass: Tall, shapely, wide-rimmed, with a capacity usually
exceeding 18 ounces, the Weizen beer glass is designed to hold a half-
liter of Wheat Beer and its towering head.

60. Beers Brands and Country of origin
• Pilsner Urquell, Stella Artois, Budweiser Budvar, Budweiser - Czec Republic
• Corona - Mexico
• Steigel - Austria
• Amstel, Heineken - Netherlands
• Foster - Australia
• Tiger - Singapore
• Carlsberg, Tuborg - Denmark
• Anchor, Brooklyn, Bohemian pils - USA
• Dortmunder - Germany