Presentation Title: Beer: Definition, History and Manufacturing Processes

Prepared by: Cubar, John Jay B & Sayson Philip Ian C.

Year & Section: BSME V-A

Instructor: Engr. Aian Rey Caladcad

Subject: Industrial Processes

DEFINITION

Beer - an alcoholic drink made from yeast-fermented malt, flavored with hops. Beer is brewed
from cereal grains most commonly from malted barley, though wheat, maize (corn), and rice. It
is the most widely consumed alcoholic drink in the world and 3rd most popular drink overall
after water and tea.

Malt- Any of a variety of cereal grains, including rice, wheat, oats and rye can be used to
make malt.

Fermentation- chemical breakdown of a substance.

Yeast- microorganism that is responsible for fermentation in beer.

Hops- are the flowers (also called seeds cones) of a Humulus lupulus plant.

Health Benefits of Drinking Beer:

a. Protects your heart

b. Helps prevent kidney stones
c. Lowers bad cholesterol
d. Strengthens bones
e. Helps reduce stress
f. May help improve memory

HISTORY

 ”Beer” is from the Latin word “bibere” means to drink while its Spanish word ‘cerveza’
comes from the Latin word ‘cerevisia’.

 one of the oldest drinks humans have produced at least 5th millennium BC in Iran

 chemical test of ancient pottery jars reveal that beer was produced as far as 7,000 years
ago in Iran.

HISTORY OF BEER IN THE PHILIPPINES

 San Miguel Corporation is the first brewery established in Southeast Asia, specifically in
Calzada de Malacanan, near Malacanan Palace, Philippines on September 29, 1890. It
eventually became the largest brewery in the country even until today, followed by Asia
Brewery which was established on January 27, 1982.

 -(1987) 1-liter “Grande”

 -(1996) 1-liter and canned “Red Horse”

MANUFACTURING PROCESSES

Basic Ingredients

a. Barley
b. Hops
c. Water
d. Yeast

-The basic idea is to extract the sugars from grains (usually barley) so that the yeast can turn it
into alcohol and CO2, creating beer.

PROCEDURE

A. Malting - The grains are harvested and processed through a process of heating, drying
out and cracking. The main goal of malting is to isolate the enzymes needed for brewing
so that it’s ready for the next step.
B. Mashing - The grains are steeped in hot, but not boiling, water for about an hour. This
activates enzymes in the grains that cause it to break down and release its sugars. Once
this is all done you drain the water from the mash which is now full of sugar from the
grains. This sticky, sweet liquid is called wort.
C. Boiling - The wort is boiled for about an hour while hops and other spices are added
several times.
D. Fermentation - Once the hour long boil is over the wort is cooled and filtered. It’s then
put in a fermenting vessel and yeast is added to it. At this point the brewing is complete
and the fermentation begins. The beer is stored for a couple of weeks at room
temperature or many weeks at cold temperatures while the yeast works its
fermentation magic.
E. Bottling and Aging - You’ve now got alcoholic beer, however it is still flat and
uncarbonated. The flat beer is bottled, at which time it is either artificially carbonated
like a soda, or if it’s going to be ‘bottle conditioned’ it’s allowed to naturally carbonate
via the CO2 the yeast produces. After allowing it to age for anywhere from a few weeks
to a few months you drink the beer, and it’s delicious!