Beer production

Beer is a beverage obtained by alcoholic fermentation of malted cereals.

1. BEER Production PRESENTED BY Niranjan Rana M.Sc Biotechnology Third Semester National College

2. Contents History Introductions Types Raw materials Steps of beer productions Benefits

3. History Beer is the one of the oldest intoxicating beverages consumed by human beings. Beer is the third most popular drink except water and tea. 7000 B.C Villagers in China brewed fermented alcoholic drinks. 3000 B.C Barley beer was being produced in the mountains of Iran. 822 A.D The first mention of hops being used to flavor beer. Bottom fermented beer were discovered by accident and are known today as lagers.

4. “Beer is proof that God loves us and wants us to be happy”. - Benjamin Franklin

5. Introductions The word “BEER” derived from the Latin word “BIBERE” meaning to Drink. The old German word for beer was “BOER” or “BIER” corresponding to the old english word beer. Beer is a fermented beverage principally made from four ingredients;  water, malted barley (cereals), hops, and yeast . Each one of these ingredients will impart its own flavour characteristics to the finished product, one which is almost as old as civilization itself . Beer and Ale (type of beer) are important malt beverages manufactured by the process of alcoholic fermentation of malt, malt adjuncts (maize, rice, wheat, potato, cassava, barley, rye) hops, yeasts, water.

6. Types of Beer Top Fermentation (Ales) Saccharomyces cerevisiae   (12-18°C, infusion mashing) Bottom Fermentation (Lager) Saccharomyces carlsbergensis (8-12°C, Decoction mashing)

7. Raw materials Malt : Germinated and dried barley Malt adjunct : Different types cereals are used. Yeasts : Bottom and Top fermenting yeasts Hops : Dried female flowers of hops plant Humulus lupulus Water : Quality and quantity of water is very important for beer industry.

8. Types of y easts u sed f or b eer making   Ale yeast – They can ferment at a higher temperature and form more esters. Saccharomyces cerevisiae   ( 12-18°C, infusion mashing) Lager yeast – They ferment at lower temperature and produce more crispy taste . Saccharomyces carlsbergensis (8-12°C, Decoction mashing) Wild yeast – they impart more acidic taste to the beer

9. Steps of beer productions

10. Step1: Malting Here the conversion from carbohydrates to dextrin and maltose takes place . The grain used as the raw material is usually barley. Barley as a cereal can be preserved for a long time after harvesting and it is the malted barley that gives Beer its characteristic color and taste. 6 rowed barley are widely used Temperature range 12-15 °C

11. Step2: Milling The malt is then mixed with water to complete the conversion of starches in the grain to sugar. After that the grain is milled to create the proper consistency to the malt.

12. Step3: Mashing This process converts the starches released during the malting stage, into sugars that can be fermented . To reduce protein and cost.

13. Step4 : Lautering The liquid containing the sugar extracted during mashing is now separated from the grains. It is then generally termed as wort . Boiling with stirring for about 2 hours. Sterilization, enzymes inactivation and denaturation of protein occurs.

14. Step5 : Boiling and Hoping Boiling the wort, ensures its sterility, and thus prevents a lot of infections. Hops are added during this stage of boiling . Hops are used to add flavor and aroma to balance the sweetness of the malt.

15. Step6 : Fermenting The yeast is now added and the Beer is fermented. The yeast breaks down the sugars extracted from the malt to form alcohol and CO2 . Yeast like S . cerevisia and S . carlsbergensis are uses Carbohydrate is converted to ethanol and carbon dioxide along with enzymes Temperature is reduced to almost 6-15 and take 8-14 days

16. Step7 : Conditioning Fermented Beer contains suspended particles, lacks sufficient carbonation, lacks taste and aroma, and less stable . Conditioning reduces the levels of these undesirable compounds to produce a more finished product.

17. Step8: Filtering Filtration helps to remove excess of the yeast and any solids, like hops or grain particles, remaining in the Beer . Filtering is the process which produces the clear, bright and stable Beer.

18. Step9 : Packaging Packaging is putting the beer into the bottles, cans or some other high volume vessels. One of the most important things in packaging is to exclude oxygen away from the Beer .

19. Thank You…