Production of beer

EASY AND SHORT NOTES ON PRODUCTION OF BEER

1. PRESENTED BY : SHRADDHA BIJALWAN M.Sc (BIOTECHNOLOGY) 1 st year REVA UNIVERSITY,BANGLORE-64 TITLE:PRODUCTION OF BEER

2. An alcoholic beverage is a drink that typically contains 3%– 60% ethanol, commonly known as alcohol. Alcoholic beverages are divided into three classes: beers, wines, and spirits (distilled beverages). ALCOHOLIC BEVERAGES

3. Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing . The strength of beer is usually around 4% to 6% alcohol by volume although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% and above in recent years. BEER

4. Four different raw materials are required for beer brewing: Water Malt : prepared from wheat, barley or oats. Hops : dried flower of Humulus lupulus.Only pistillate flower which are cone shaped are used in brewing. Yeast : Saccharomyces carlsbergenesis or Saccharomyces cerevisiae . PRODUCTION OF BEER

5. Main important step are: MALTING MASHING PREPARATION OF WORT BREWING CARBONATION PASTEURIZATION AGING

6. The process of preparing malt. Carried out in malt house Grains are cleaned. Soaked in water for 12 hrs. Sprouting is allowed to continue for 5 to 7 days. t B eing dried over hot air on the called ”kiln“. Malt is killed to prevent further growth. After killing, sprouts and rootlets are removed. 1. MALTING

7. Malt is mixed with water Adjuncts are added(corn and rice starch) and boiled in water for gelatinization. Conversion of starch into maltose which gets fermented into alcohol and CO2 by yeast. Dextrin and malt proteins remain in beer to impart typical foam and flavour. 2.MASHING

8. Mash heated to a temperature of 70ᴼc to arrest all the enzymatic activity. Mash is allowed to stand for a few hours which leads to thee insoluble materials in mash settle down leaving a clear liquid above called wort. Insoluble materials are removed by filtration 3.PREPARATION OF WORT

9. Wort is cooked with hops. The wort is further fermented with yeast . Yeast cells flocculate and settle to the bottom as fermentation goes on creating anaerobic conditions required for alcohol production. Temperature is maintained at 6 to 12ᴼC and the process take 1 to 2 week. 4. BREWING

10. 5.CARBONATION Fermentation process is accompanied by extensive foaming due to production of CO2. The final product is filtered and injected with carbon dioxide during bottling. 6.PASTERURIZATION Bottled or canned beers are pasteurized at 60ᴼC to 61ᴼC. It is necessary to prevent spoiling of beer resulting in sour beer or ropy beer. 7.AGING Keeping the beer for two weeks to several months is necessary to get improved flavour

11. MALTING (Soaked barley allowed to sprout for 5 to 7 days and then killed.) MASHING (Malt is grounded and supplemented with adjuncts ,rice and corn starch.) PREPARATION OF WORT (After enzymatic degradation of starch amylases in malt, the liquid containing maltose and dextrin is wort; wort is separated by sedimentation or filtration .) BREWING (Wort is subjected to fermentation by selected strain of yeast; hops added for unique flavour of beer; fermentation temperature is 6-12ᴼC.) PROCESS SUMMARISED

12. CARBONATION (Final beer is filtered, bottled and injected with CO2.) PASTEURIZATION (Pasteurization at 60-61ᴼC is necessary to prevent souring of beer.) AGING (Keeping the beer for 2 weeks to several months is necessary to get improved flavour.) Contd.

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