Beer Production

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“BEER PRODUCTION”
OVERVIEW:
 Beer, alcoholic beverage made from cereal grains, usually barley, but also
corn, rice, wheat, and oats.
 Beer is made using a process called fermentation, in which microscopic fungi
called yeast consume sugars in the grain, converting them to alcohol and
carbon dioxide gas.
 This chemical process typically produces beer with an alcohol content of 2 to

8 percent.
Raw materials:
 Four basic ingredients are used to brew beer: grain, hops, yeast, and water.
 Grain contains the natural sugars required for fermentation.
 It also provides beer with flavor, color, body, and texture.
 Hops are small, green, cone-shaped flowers from the hop plant, a vine
related to the nettle plant.
 Hops provide beer with a spicy, bitter flavor and contribute natural
substances that prevent bacteria from spoiling beer.
 Two species of yeast used to make beer, called brewer’s yeast, are
Saccharomyces cerevisiae and Saccharomyces uvarum.
 Each yeast species is used in a slightly different method of fermentation
and produces a distinct type of beer.
 Some brewers add one or more clarifying agents to beer, which typically
precipitate (collect as a solid) out of the beer along with protein solids and
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are found only in trace amounts in the finished product. This process makes
the beer appear bright and clean, rather than the cloudy appearance of
ethnic and older styles of beer such as wheat beers.
 Examples of clarifying agents include isinglass, obtained from swimbladders

of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed
Kappaphycus cottonii; Polyclar (artificial); and gelatin.
Components:
Water constitutes as much as 95 percent of the ingredients used in the brewing
process.
The mineral content in water—in particular, the levels of salts such as calcium,
sulfate, and chloride dissolved in the water—influences the quality and flavor of
the beer it is used to produce.
Alcohol content of beer is 4-8 %.
PRODUCTION METHADOLOGY:
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MALTING:
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 The first step in brewing, called malting, involves steeping the grain in water
for several days until it begins to germinate, or sprout.
 During germination, enzymes within the grain convert the hard, starchy
interior of the grain to a type of sugar called maltose.
 At this point, the grain is called malt.
 After several days, when the majority of the starch has been converted to
sugar, the malt is heated and dried.
 This process, called kilning, stops the malt from germinating any further.
 A portion of the malt may be further roasted to varying depths of color and
flavor to create different styles of beer.
MASHING:
 After kilning, the dried malt is processed in a mill, which cracks the husks
(the outer coating of the grain).
 The cracked malt is transferred to a container called a mash tun, and hot
water is added.
 The malt steeps in the liquid, usually for one to two hours.
 This process, called mashing, breaks down the complex sugars in the grain
and releases them in the water, producing a sweet liquid called wort.
 Mashing is also associated with degradation of starches to produce dextrins,
maltose and glucose and hydrolysis of protein to peptones, peptides and
amino acids.
 The temperature and amount of time used to mash the malt affects the
body and flavor of the finished beer.

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 At the end of mashing, the medium for fermentation which is referred to as
beer wort is developed.
 This is rich in sugars, amino acids, minerals and vitamins.
BREWING:
 In the next step, called brewing, the wort is transferred to a large brew
kettle and boiled for up to two hours.
 Boiling effectively sterilizes the wort to kill any bacteria that may spoil the
wort during fermentation.
 During this stage of the brewing process, hops are added to the wort to
provide a spicy flavor and bitterness that balances the sweetness of the
wort.
 The boiling or brewing of the wort with hops serves several purposes.
 It concentrates the wort, nearly sterilizes it, inactivates enzymes,
precipitates remaining proteins that would otherwise contribute to beer
turbidity, caramelizes sugars slightly, and extracts the flavour, preservative
and tannin like substances from the hops.
FERMENTATION:
 The cooled wort is inoculated with Saccharomyces yeast and fermentation of
the sugar formed from starch during mashing proceeds.
 Fermentation in tanks, under near- sterile conditions with respect to
contaminating microorganisms, is carried out at temperatures from about 3-

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14C, depending on the strain of yeast and the brewery. The fermentation is
complete in about 9 days.
 It produces an alcohol content in the wort of about 4.6% by volume, which
would be 9.2 proof.
 Fermentation also lowers the pH of the wort to about 4.0 and produces
dissolved carbon dioxide in the wort to the extent of about 0.3% by weight.
MATURATION:
 The fermented fluid is transferred to storage tanks maintained at
temperature 0-3C.
 During the storage period, cold storage maturation occurs.
 This process is associated with sedimentation of yeast cells and
precipitation of nitrogenous substances, resins, phosphates etc.
 This partially mature beer is then subjected to chillproofing.
 Chillproofing basically involves the removal of residual proteins (beer is
turbid due to their presence) suspended in the beer by precipitation or by
employing proteolytic enzymes.
 Antioxidants are added during cold storage maturation to prevent oxidative
damage.
 Carbonation of the beer is usually carried out by injecting CO2 (evolved

during the course of fermentation).
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BOTTLING AND PASTEURIZATION:
BEER DEFECTS:
Chill haze:
 Chill haze is a condition caused by remaining traces of degraded proteins and
tannins that form a colloidal haze when beer is cooled to low temperatures.
 To prevent this from occurring in the finished product, various chill-proofing
treatments may be given to the beer during the storage period.
 These generally include the addition of earths or clays to absorb the
colloidal materials or use of proteolytic enzymes to further solublize the
protein fraction.
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1

 Beer is made using a process called fermentation, in which microscopic fungi

carbon dioxide gas.

 This chemical process typically produces beer with an alcohol content of 2 to

substances that prevent bacteria from spoiling beer.

 Each yeast species is used in a slightly different method of fermentation

and produces a distinct type of beer.

ethnic and older styles of beer such as wheat beers.

 Examples of clarifying agents include isinglass, obtained from swimbladders

Kappaphycus cottonii; Polyclar (artificial); and gelatin.

the beer it is used to produce.

Alcohol content of beer is 4-8 %.

for several days until it begins to germinate, or sprout.

interior of the grain to a type of sugar called maltose.

 At this point, the grain is called malt.

sugar, the malt is heated and dried.

flavor to create different styles of beer.

(the outer coating of the grain).

 Mashing is also associated with degradation of starches to produce dextrins,

maltose and glucose and hydrolysis of protein to peptones, peptides and

body and flavor of the finished beer.

 At the end of mashing, the medium for fermentation which is referred to as

beer wort is developed.

 This is rich in sugars, amino acids, minerals and vitamins.

kettle and boiled for up to two hours.

wort during fermentation.

precipitates remaining proteins that would otherwise contribute to beer

turbidity, caramelizes sugars slightly, and extracts the flavour, preservative

and tannin like substances from the hops.

the sugar formed from starch during mashing proceeds.

 Fermentation in tanks, under near- sterile conditions with respect to

contaminating microorganisms, is carried out at temperatures from about 3-

complete in about 9 days.

 It produces an alcohol content in the wort of about 4.6% by volume, which

would be 9.2 proof.

 During the storage period, cold storage maturation occurs.

 This process is associated with sedimentation of yeast cells and

precipitation of nitrogenous substances, resins, phosphates etc.

 This partially mature beer is then subjected to chillproofing.

 Chillproofing basically involves the removal of residual proteins (beer is

turbid due to their presence) suspended in the beer by precipitation or by

employing proteolytic enzymes.

 Antioxidants are added during cold storage maturation to prevent oxidative

 Carbonation of the beer is usually carried out by injecting CO2 (evolved

BOTTLING AND PASTEURIZATION:

 To prevent this from occurring in the finished product, various chill-proofing

treatments may be given to the beer during the storage period.

 These generally include the addition of earths or clays to absorb the

colloidal materials or use of proteolytic enzymes to further solublize the

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