Industrial procedure of beer making

Industrial Manufacturing of beer

1. Beer a nd B rewing

2. W hat’s Beer: Beer  is the world's most widely consumed and probably the oldest   alcoholic beverage. Beer is said to be the MALTED BEVERAGE. It is the third most popular drink overall , after water and  tea Nowadays beer intaking is said to be the fashionable one in every countries Many industries tends to produce beer at Large scale

3. History of beer: Produced in  early Neolithic   (9500 BC) when cereal was first  farmed  and is recorded in the written history of  ancient Iraq  and  ancient Egypt. The earliest known chemical evidence of  barley beer (circa 3500–3100 BC) in western Iran. Later s preaded to many European countries and they began to produce. And U.S,Chiana,Japan,India and many countries produced beer. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers.

4. Lager Pale ale Amber ale Red ale Brown ale Golden ale Porter Stout Note: Grouped according to the barley concentration . Types of beer:

5. Fig.beer types

6. Production of beer: k nows as Brewing Ingredients: Barley Bakers yeast Hops Water Malt is prepared from barley grains Malt adjuncts Starch adjuncts( corn,wheat,soybeans ) Sweet adjuncts( molases is used)

7. Values in ingredients: Malted Barley : Rich in starch source. Bakers yeast : S accharomyces cerevisiae , S. uvarum -used for alcoholic fermentation. Hops : dried female flowers from hop plant -flavouring and a preservative . Water : provides liquidity to beer . Malt/starch adjuncts : rich in starch and sugar . Sweet adjuncts : gives sugary taste to beer .

8. Brewing : Process involved Grading Malting Mashing Lautering Boiling Fermenting Conditioning/maturing/aging Filtering packing

9. Malting: Barley grains are soaked in water at 10-15.6*C They are allowed to germinate at 16-21*C for 5-7 days The malted barley is then dried and are crushed before use

10. Mashing: Malt and water at 38-50*C Boiled at 100*C in MASH TUN In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars. After mashing we get the mashed material called WORT.

11. lautering Lautering is the separation of the  wort  from the grains T his is done either in a mash tun out fitted with a false bottom, in a lauter tun, or in a mash filter . The LIQUID is obtained at last and the cake left after lautering is used as animal feed.

12. Boiling: The liquid is boiled with HOPS and sugar They are boiled for about 2.5 hours The hops increases the concentrarion, inactive certain enzymes, caramelize the sugar, precipitates protein. During boiling the microbes are killed. After boiling they are cooled.

13. Fermentation: Yeast usually ( Saccharomyces carlsbergensis )is added to the cooled liquid. 1 lb inoculum for 31.5gal is used And fermented in tanks at the temperature at 28*C for about 8-14 days During fermentation yeast converts sugars to alcohol, carbon dioxide, small amounts of glycerol, acetic acid.

14. M aturing Also called as AGING or conditioning Yeast is removed and the beer is allowed to mature for several months in tanks or barrels precipitation of yeast, proteins takes place Esters and other compounds are produced to add taste, aroma.

15. filtration The beer is filtered by using Sheet (pad) filters or Kieselguhr filters Filtering removes the remaining yeast that we added and every impurities in beer .

16. packaging Beer is carbonated(co 2 ) to about 0.45-0.52% The pure beer is then packed in bottles ,tins and in various packing bottles having 3.8% alcohol by weight Then the quality of beer checked by QUALITY CONTROL Dept. and are released for sale Beer is stored at cool temperature and served cool

17. Overall process

18. Beer nutritive value

19. Beer defects and diseases: Defects are caused by species of Clostridium, Flavobacterium, zymomonas,Yeast Acetobacter, Micrococcus,Streptococccus Defects are identified by turbidity, off flavours, poor physical characters. Sometimes these defects cause illness for the person who intakes

20. Beer Cons: Increases Blood Pressure , cholesterol level Causes Gastric Problems Risk to Breast Cancer in women Fat Gainer:   It will increase weight Headache Abnormal behaviour Pros: It can reduce the risks of developing the stones in the kidney Strengthen the bones Glows on Your Skin Increases Immunity Helps to Beat the stress