Beer

Introduction
Beer is the worlds oldest & most widely consumed alcoholic beverage. It is 3rd
most popular drink after water & tea. The process of making beer is known as
brewing. Beer is produced by fermentation of starches derived from cereal grains.
The alcoholic strength of beer is usually around 4% to 6% alcohol by volume

INGREDIENTS
Malt Hops Brewers Yeast Brewing Water Adjuncts

BREWING PROCESS:
1 .Malting
6.Cooling

2.Mashing

7. Fermentation

3.Filtration

8. Cooling

4. Boiling

5. Hops addition

9.Ageing and Finish

1. Malting :
Barley - cleaned and sorted
steeping in water at 12 -15 C for 2-3 days for germination
Drying of malt at 71 to 92 1.C
Curing of malt at 80 .C for 5 hours
Grinding to form coarse Flour
2.

Mashing :
Malt is mixed with hot water to extract sugar for fermentation.
Sweet wort is formed
the substances in the malt that are soluble in warm water are
dissolved
Hydrolysis occurs due to enzymes present

3. Wort Filtration :
Filtration of wort is called lautering
In this process liquid from the wort is filtered out

4. Wort Boiling and Hops addition

wort is boiled while being agitated
During boiling hops are added which impart flavor,aroma and
bitterness to the beer.
The objectives objectives of wort boiling boiling are:i. Enzyme inactivation
ii. Wort sterilization
iii. Protein coagulation (hot break formation)
iv. Hop extraction
v. Water evaporation
vi. Flavor compound formation
vii. Undesired volatile evaporation

5. Hops separation and Cooling

After boiling, wort is passed through hop separator to remove

both hops and
precipitated proteins
The wort is cooled to 10-15 C,
During cooling process, proteins and tannins are
precipitated .
The wort is oxygenated to permit the yeast to
ferment efficiently.

6. Fermentation

After cooling the wort is ready for fermentation

Brewers Yeast (Saccharomyces cerevisiae or Saccharomyces
uvarum ) is inoculated into the cooled wort.

During fermentation alcohol ,carbon dioxide and other

compounds are produced
The yeast settles down
The beer obtained at this step is called green beer which is
stored at 0 to 2C (fassing)
7. AGEING & FINISH
Beer is stored in Vats at 0 C for maturation
Beer undergoes clarification to remove residual yeast and
proteins
Hops are also added to retain the flavor

 After final fermentation beer is packed in cans &bottles and is

pasteurized at 60
C for 30 minutes.