UNIT IV

UNIT IV

BEER
DEFINITION

Beer is an alcoholic beverage made by brewing and

fermenting cereals (mostly malted barley), with hops added
for flavour and stabilization.
HISTORY
• Beer is the world's most widely consumed alcoholic beverage and is the third-
most popular drink overall, after water and tea. It is thought by some to be the
oldest fermented beverage.

• Beer was originated in Persia ( Now it is s Iran) in the year 3500 BC.

• 2500 BC – Syria (Ebla)

• 2000 BC - Beer was spread through Europe by Germanic and Celtic tribes.
CONTD….
• Today, the brewing industry is a global business, consisting of several
dominant multinational companies and many thousands of smaller
producers ranging from brewpubs to regional breweries.

• As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of
a cube 510 metres on a side, of beer are sold per year, producing total
global revenues of $294.5 billion (£147.7 billion).
CONTD….
• In 2010, China's beer consumption hit 450 million hectoliters (45 billion
liters) or nearly twice that of the United States but only 5 percent sold
were Premium draught beers, compared with 50 percent in France and
Germany.
BASIC INGREDIENTS OF MAKING BEER
1. WATER

• Beer contains about 85% - 90% of water content.

• Water is an important ingredient to make beer.

• Water which has fewer minerals is used to make beer, since

yeast is very sensitive with minerals.
2. GRAIN
• Any cereals and grains can be used to make beer.

• However malted barley is the best cereal to make beer. Also most of
the people choose barley since it has more starch content within it.

• Also most of the famous beers are made by barley.

• Any how some beers are made up of rice, wheat, corn, rye, maize
and oats. Most of the American beers are made by corn.
3. HOPS
• Hops are the one of the main ingredient to produce beer.

• Hops are a dry flower from perennial family which is comes from
the Humulus Lupulus (Botanical Name).It gives bitter taste to the
beer.

• The bitter taste comes from the bitter dust called “Lupalin” which is
present in the female species of Hops.
CONTD….
• In beer terminology the flavour is called hoppy flavour.

• It has a natural antiseptic property so that the beer will stand for long
time.

• Bohemia hops are the best hops which are used in many famous
beers. Thus it gives more flavour than the other hops. These hops
are come from Czechoslovakia.
4. YEAST
• There are two types of beer.

• One is Lager and another one is Ale.

• The yeast which is used commonly is Saccharomyees.

• There are two types of Saccharomyees, one is Saccharomyees

Cerevisae. Another one is Saccharomyees Uvarum.
CONTD….
• The first one is used in Ale beer and the second one is used in lager
beer

• When the manufacturer adds the first yeast, the reaction take place
in the beer and it will go on top of the liquid.

• The period of fermentation of first yeast is very quick and it takes

place for few weeks. The temperature is very high, 50°F to 70°F.
CONTD….

• When the manufacturer adds second yeast after fermentation it

will settle down in the bottom of the liquid.

• The period of fermentation of second yeast is so long time.

• The temperature is also very low, 35°F to 45°F.

5. ADJUNTS

• Any cereal which is used in beer manufacture other than malted

barley is called Adjunts. Example Rice, Corn, Rye …..Etc.

• This will be added at the time of mash.

6. ADDITIVES

• Any ingredients which are not necessary will be added in beer

production are called additives.

• For an example, all the fining agents like caramel sugar, isinglass
are not necessary in beer production, if at all they will be used to
make beer. That is called additives.
7. PRIMINGS

• If the hoppy flavour is less in beer, or to increase the Carbon Di

Oxide in beer, then a dosage will be added into the beer.

• The dosage is mixture of sugar syrup and hops.

• Priming is a solution which contains sugar and hops. It is used to

increase the carbon di oxide which is presents in the beer.
PRODUCTION OF BEER
1. MALTING
• To make beer the manufacturer will choose the best quality of barley.

• After that it will be soaked in water for long time.

• Then he will take out the barley from the water and spread it on the
concrete floor.

• Once it gets dry the barley will be starting to sprout or malt.

• After malting all the malted barleys will be sent for mashing.
2. MASHING

• All the malted barleys will be put on the large pan for roasting.

• After a fine roasting, the roasted barleys should be powdered.

• Now a liquid like water should be added with the powder.

• Then the manufacturer will mash the barley with using of water.

• This mashed barley is called wort.

3. BREWING

• The manufacturer must choose the types of hops which is going to be use in
beer production.

• Then the hops will be added into the wort. After adding of hops, the wort
should be allowed to boil.

• While the wort is boiling, the flavour of hops will be extracted from the liquid.
CONTD….

• This extraction of hops is called hopping.

• After hopping, the liquid should be cooled. Then it should be

filtered to take out the bitter taste of hops from the liquid.

• This filtered liquid is a mother liquid which will be used for

fermentation.
4. FERMENTATION

• If the manufacturer wants to prepare Ale beer, then he should use first
yeast (Saccharomyees Cerevisae) for fermentation.

• If he wants to prepare Lager beer, then he should use second yeast

(Saccharomyees Uvarum) for fermentation.
5. LAGERING

• Aging of beer is known as Lagering. This lagering term is used in

beer only.

• This method is done for both Ale and Lager beers. Lager beer is
aged more than Ale beer.
6. PASTURING

• After the beer is aged, it should be sent for heating.

• The heating should be done for 20 minutes.

• The beer should be heat to kill the Bacteria which is presents in

the beer.

• The temperature should reach 175°F. This process helps for

beer to have a shelf life up to 4 to 6 months.
CONTD….

• But for draught beer, its shelf life is up to two months only,
because draught beers don’t have this pasturing process in their
production.
7. CARBONATION
• The beer maker use the ”Carmet method” to maintain the Carbon Di
Oxide which is presents in the beer during the fermentation.

• Krusening is a second fermentation to raise the Carbon Di Oxide in

beer.

• It is a dosage which is made up of sugar, yeast and wort.

• This method is done for all the delicate and famous beers.
8. PACKING

• Beer is packed in different ways like canned beers, Bottle

beers….etc.

• Beer bottles come in different colors like green, brown and clear
color.
TYPES OF BEERS
1. DRAUGHT BEER

• These draft – flow beers have an internal patented system which

produces a pub – style, smooth creamy head when poured from
the can.
2. BITTER

• Pale, amber – colored beer served on draft.

• May be sold as light bitter or ordinary bitter or best bitter.

3. MILD

• It can be light or dark depending of the colour of the malt used in

the brewing.

• Generally sold on draft and has a sweeter and more complex

flavour than bitter.
4. BURTON

• It is strong, dark. Draft beer. This beer is also popular in winter

when it is mulled or spiced and offered as a winter warmer.
5. OLD ALES

• It is brown and strong.

• It can also be mulled or spiced.
6. STRONG ALES

• It colour varies between pale and brown and taste between dry
and sweet. Alcoholic content also varies.
7. STOUT

• It is made from starched, very dark malt and generously flavored

with hops. It has a smooth malty flavour and creamy consistency.

• Sold on draft or in bottles and traditionally not chilled.

8. PORTER

• It is brewed from charred malt, highly flavoured and aromatic.

• It gets name from its popularity with market porters working in

Duplin and London.
9. LAGER

• The name comes from the German ‘lagern’(to store).

• The yeast ferment at the bottom of the vessel and the beer is
stored at low temperatures for up to six months, some for longer.

• Sold on – draft or in a bottle.

10. REDUCED ALCOHOL BEERS

• One is Non alcoholic beers (NAB) which, by definition, must

contain less than 0.5% alcohol by volume.

• Another one is low alcohol beers (LAB) which, by definition,

must contain less than 1.2% alcohol by volume.
11. BOTTLE CONDITIONED BEERS

• Also known as sediment beers.

• They tend to throw sediment in the bottle whilst fermenting and

conditioning takes place.

• These beers need careful storage, handling and pouring.

• Available in bottles only.

SERVICE OF BEER
CONTD….
• Beer should be served at a temperature of 12.5°C to 15.5°C (55°F to
60°F), with lagers generally cooler than other beers at 8.0°C to 10.5°C.

• All bottle beers are served as chilled.

• When pouring bottled beer, it should be poured down the inside of the
glass which is held at a slight angle. It should be poured slowly.
CONTD….
• This is especially important where a beer works a lot and may produce a
large head quickly if it is not poured slowly and carefully.

• All glasses used should be spotlessly clean with no finger marks, grease or
lipstick on them.

• Pouring beer into dirty glass will cause it to go flat very quickly. Extra care
must be taken when pouring beer in hot weather as this causes the beer to
work much more.
 CONTD….
• The neck of the bottle should not be placed in the beer when pouring,
especially where two bottles are being held and poured from the same
hand.

• Where bottled beers have s sediment, when pouring a little beer must be
left in the base of the bottle holding the sediment back.
BEER GLASSWARE
CONTD….
• Beer Mug

• Beer Tankard

• Beer Goblet

• Pitcher

• Beer Tumbler

• Lager Glass
INTERNATIONAL BRAND NAMES
1. GUINNESS - IRELAND
2. CORONA - MEXICO
3. HEINEKEN - DUTCH
4. CHIMAY - BELGIUM
5. RED STRIPE - JAMAICA
6. FOSTERS - AUSTRALIA
7. PILSNER - GERMANY
8. BUDLIGHT - USA
9. CARLSBERG - DENMARK
10. PORTER - ENGLAND
11. LABATT - CANADA
12. SKOL - BRAZIL
13. TSINGTAO - CHINA
INDIAN BRAND NAMES
1. KINGFISHER
2. SAND PIPER
3. HAYWARD’S 5000
4. BULLET
5. RED BULL
6. KOLT
7. ORIEN 10000
8. BLACK KNIGHT
9. GOLDEN EAGLE
10. ZINGARO
 BEER
COMPLETED