UNIVERSITY OF THE EAST

COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

MINI BEER BREWERY SYSTEM

In Partial Fulfillment of the Requirements of

Methods of Research (NME 427-1ME) for the Degree of

Bachelor of Science in Mechanical Engineering

Submitted by:

Guimbaolibot, Tyron C.

20141129693

March 20, 2018

Chapter 1- The Problem and its Background

1.1. Introduction

As we all know, beer is the most commonly used as a drink when there is an occasion.

Specifically, in fiesta or in a birthday celebration. But even if there’s no occasion, people still

drink beer. For some reason they find it as a habit.

For them, drinking beer can lessens the stress or anxiety they felt on that day or

something bad happen on that day. That is why some people drink until they become drunk just

to forget the bad things happen to them. But still, when they woke up and will remember it again.

But, as we all know drinking too much beer can cause to our health. Especially it can affect our

kidney causing to death. But despite of this, some researcher finds drinking beer as one of a

health benefits.

Many researchers shown that drinking beer can reduce the risk of kidney stones, heart

attacks, strokes, diabetes and it can strengthen our bones. But the drinking should be limit. For

men, no more than two beers and one beer for women. It also shown that it lessen the possibility

of having an Alzheimer’s disease.

Also, researchers found that most Filipinos are the heaviest drinkers of alcoholic

beverages in Southeast Asia. The study showed that 11 percent of the population aged from 15 to

74 years old regularly drinks beer at an average rate of about more than 4 days in a week. It also

shown that most of drinkers are regular teenagers aged from 15 to 19 years old.

As a result of this, many businesspersons come up with the idea to start a franchise such

as liquor store here in the Philippines.

 Many of the businesspersons buy machines that can able to produce a beer. But the cost

of the machine is expensive. It is not also expensive but it is also large that will force them to

provide a room for their machines.

Therefore, fabricating a mini beer brewery can lessen the possibility to spend so much

money. The machine will also help the company to save some spaces to their company rooms.

Moreover, this will also help some of the people who are capable to make a machine

related to beer brewery to innovate and to make it even more efficient for the future.

Most of all, the process of making a beer will be made within a day. This will also help

the company to produce more beer within a day and helps the people who are in need of beer.

The researcher intends to build a mini beer brewery. Traditionally, barley was the main

ingredients used in brewery. For this study, the ingredients will be using is a corn grain. Doing

this can save a lot of money. It is also said that it is tastier than the barley and it can make the

beer better.

For the design of the machine, the researcher found some way to create a beer brewery at

least a small scale production. The procedures of the creation of the beer will be provided by the

researcher below.

Furthermore, this project only proposes a mini beer brewery with at least a small scale.

The focus of this study is not just to make a beer tasty; it also focuses on the designing and

fabrication of the said project. Likewise, this study will not just help the people behind this

project, but to the other people who are interested to this project and also who are capable to

think beyond of capabilities of the machine.

 MASHING

LAUTERING

BOILING

COOLING

FERMENTATION

FINISHED
PRODUCT!

Figure 1.1. Conceptual Framework

To make a beer, a machine will be fabricating to this project. It is also provided with the

steps or procedures on how it will be made. In order the machine to function and operate,

electricity must supplied and will the machine to start to make a beer. The first step is mashing,

which allows the enzymes in the malt to break down into sugar. The next one is lautering, which

it drains and rinses the sweet that comes on the grain. The third part of the process is the boiling,

the part of the process is self-explanatory. Then the second to the last process is cooling that
removes the hot particles and to prepare for the last final step which is the fermentation. To start

the fermentation, yeast will be added, it converts sugary works into a beer by producing with a

used of some flavors to give some beer sparkle. After it ferments, beer should be allows to

mature, to develop its flavor and to provide smooth finish for the product.

1.2. Statement of the Problem

1. The amount level of beer needed to decrease the percentage of having a disease and beer

belly.

1.3.Objectives of the Study

 General Objective

1. To be able to design and fabricate a mini beer brewery.

 Specific Objectives

1. To able to apply the principles of science.

2. To able to determine the quality needed for beer.

3. To be able to determine the temperature required

1.4. Assumptions of the Study

In designing and fabricating mini beer brewery, the following assumptions were made:

1. A mini brewery machine that can finish the product within a 24 hours.

2. Prevention of having beer belly

3. Beers that will taste better when preserve.

1.5. Significance of the Study

This research shows a lot of significance in terms of the following matter:

1. Contribution to the people who are interested when talking about beer. The finished

project might give them an idea to innovate and make it better.

2. The increasing number of seller. Since the project is mini. The sellers may come up with

an idea to produce it and sell to the investors.

2.1. Scope and Delimitation of the Study

The major focus of this research is to produce a beer. This study also included the

determination of the quality needed to come up with a smooth product. The study will also

shows on how to prevent having a big stomach.

For the disciplinary action, this machine will limitedly provide a number of beers that

will produce.

1.8. Definition of Terms

Beer is an alcoholic beverage usually made from malted cereal grain, flavored with hops, and

brewed by slow fermentation

Brewery is a plant where malt liquors are produced

Malt is a grain softened by steeping in water, allowed to germinate, and used especially in

brewing and distilling

Milling is the process to reduce the malt to particles sizes

Mashing is the process of combining a mix of grain and water and heating the mixture.
Lautering is the process in which the mash is separated into the clear liquid wort and the residual

grain

Boiling is the process to achieve the desired product, a stable, clear, great tasting beer of

balanced character.

Whirlpooling is the process which was to separate hops particles from wort.

Fermentation is the process by which molecules such as glucose are broken down anaerobically.

Corn grain is a numerous cultivated forms of a widely grown, usually tall annual cereal grass
bearing grains or kernels on large ears.
 Chapter 2

Review of Related Literature

As people know that the beer is one of the most popular beverages all over the world. In

this study, many factors will be considered for the beer brewery. Such as ingredients, equipment

needed for making a beer brewery. It will also include the safeness and the effects in the body

and mind of a person of the said product.

Many people drink alcohol daily. They will not stop until the satisfaction is achieved. In

general, people drink a lot of alcohol because of the problem about their daily lives. As a result,

many people did not know the negative effects of drinking a lot of beer. However, people did not

also know that beer can contribute in the mind and body. The only problem is that people are not

well-oriented regarding beer. The following are the books that state the many effects of alcohol

in the mind and body of a person.

Lean stated the nature effects of drinking alcohol in our body in which the beer can

breaks down to provide energy to our body. It is also more concentrated source of energy than

either carbohydrate or protein. Additionally, it has a property similar to a drug that affects the

central nervous system. Unlike most foods, alcohol can be absorbed by the body without prior

digestion and this takes place mainly in the small intestine, but also through the walls of the

stomach. Absorption may take anything from 30 minutes to 2 hours depending on the

concentration of alcohol in the beverage consumed, the amount taken and the nature and amount

of food eaten with it or immediately beforehand. An average time for absorption is about an

hour. But Lean also said that excessive intake of alcohol may damage effect on health. High

alcohol consumption may also contribute to obesity and may lead to malnutrition as a result of
deficiencies of minerals elements and vitamins. Prolonged excessive consumption of alcohol,

even when it is part of nutritionally adequate diet, leads to varying degrees of liver damage,

ranging from a reversible fatty liver to hepatitis and finally cirrhosis ( Lean, 2006 ).

According to Campbell, the alcohol is a depressant. It affects the behavior of the person that

can be roughly correlated with the level of alcohol present as measured by blood alcohol content

( Campbell, 2007 ).

The beer can also affect the human mind and it was also stated by Campbell which explained

the theoretical explanations regarding to the role of alcohol in child and partners violence

considering the proximal and distal influences ( Campbell, 2007 )

1. Proximal effect explains that episodes of violent acts would closely follow

ingestion of the substance. The meaning of this has a deeper explanation under the

psychopharmacologic that also explains than the cognitive processing facilitate

violent behavior, in that persons having ingested significant amounts of alcohol

and more likely to interprets others’ behavior as hostile and are less to be able to

problem solve a non-violent solution to conflict, especially if the human have

learned violent behaviors in their family of origin.

2. Distal effects explains the individual differences factors such as personality

characteristics and life experiences and contextual influences such as relationship

type, all of which may create an environment that facilitates violent behavior.

Regardless of the theories, alcohol use is one of the accepted risk factors for child

and partner violence.

 The information stated by Campbell must be considered when drinking an alcohol. This

is important as explained that it can affect the relationship particularly in the family. That is why,

people should be oriented regarding to the effects of drinking too much alcohol.

In addition, Paoletti, Klatsky, Poli and Zakhari added an statement that drinking too much

alcohol can affect the metabolism of a person. It can intensify the cardiac stimulation that can

lead to a heart failure ( Paoletti, et. al., 2000 )

However, Dasgupta found a research that drinking beer in moderation has many health

benefits, including protection against cardiovascular disease, stroke, diabetes, a lower risk of

forming gallstones, and possibly a longer life. Therefore, the key is to drink in moderation and

drink sensibly ( Dasgupta, 2011 ).

Kittleson, Mark, Kane, Rennegarbe and Youngerman suggested that moderate drinking

can reduce the risk of heart attacks and strokes. About two to three drinks a day for men and one

to two drinks for women in order to achieve the desire of having a healthy mind and body. They

added that moderate drinking appears to raise good cholesterol levels, inhibit blood clotting,

increase blood flow and reduce blood pressure. It also may decrease a person’s chances of

developing brain-related diseases such as Alzheimer and Parkinson. ( Youngerman, et. al., 2005 )

It is important to state the effects of alcohol in mind and body to contribute information

regarding to the people who’s really into the beer. It also helps to decrease the percentage

amount of having serious diseases specifically to the heart.

It is also important to know how beers were made. That is why some researchers provide

some of their study that shows how the beer was made. The quality, the taste, the textures etc.

which requires what kind of alcohol people wanted.

 That is why Preedy presents the four main properties based on its contents and

manufacturing processes for the beer ( Preedy, 2009 ).

1. The purity that guarantees the natural ingredients such as hops, malt, yeast and

water. It stated that no pathogenic germs were found in those ingredients because

its pH-value, presence of hop substances, anaerobic environment, the alcohol

content lastly the yeast that metabolizes nearly all fermentable sugars. In

conclusion, the other micro-organisms experience a food shortage. Additionally,

the manufacturing process for the creation of beer separated from the harmful or

exogenous substances.

2. The wholesome of the beer because of its variability and the balance of its

contents. It contains no preserving agents but valuable amino acids at a moderate

acidity. Generally speaking, the content of the alcohol is in a physiologically

advantageous relation to its water content.

3. The valuable source of vitamins is the beer especially in form of b-complexes,

minerals and antioxidants.

4. It displays a variety of styles and genres, from pilsener to lager wheat beer, as

well as non-alcoholic varieties. Raw materials and variations of the brewing

process are based on careful selection for the right procedure of the creation of

beer.

Hardwick said that the beer quality is appropriate to be a lively one. Many people will

agree on what constitutes of the beer quality, as long as people have taste preferences for

different flavors to achieve what kind of drinks people desires (Hardwick, 1995).
 Many forms of starch and carbohydrates necessary for the production of sugar for

brewing have been and are used. Originating with bread (still used in parts of the world), now

wheat, barley, corn, sorghum, rice, honey, and manioc are used. Although the brewing process

typically produces a safe product, hops have been used for over a thousand years to further

preserve easily spoiled beers ( Journal to Chemical Education ).

Some people craving a beer that has a bitter taste. As they believe that the bitter it tastes,

the better. That is why some of the company made an experiments regarding to the taste of the

beer. Other people make their own beer by also experimenting. As what Schultz stated that the

most fun of brewing is creating your own beer by experimenting with different ingredients to

increase the alcohol content. As people make their homemade beer with maple that makes the

taste of the beer better. When a person always experimenting, there is a possibility that that

person will mastered making a beer or can create a perfect tasting beer ( Schultz, 2014 ).

People believe that the longer the beer preserve, the tastier it will become. This is also

proven by Oliver in which stated that some beer may change it flavor because of the growth of

yeast occurring. Even though the fermented wort may have reached limit attenuation quickly,

proper maturation is still required in order to achieve the desire taste of the beer ( Oliver, 2012 ).

But some people wanted different taste of a beer. As Crouch stated that the beers come in

different colors and flavors and the names are often bear the style it represent. The flavors in

each of it widely available styles are quite contrasting. When a person becomes a conversant in

the broader differences, they try comparing several beers within a single style to hone in on the

subtler difference. Beyond beer styles, the methods of presenting beers also influence their taste.

Almost every drinker is familiar with the gently cascading beer known as Guinness. Created by
the infusion of nitrogen into the typical carbon dioxide delivery system, the resulting beer is

frothy and creamy and unlike ordinary beer, the delivery method increases the body of the beer,

while also mellowing its flavor ( Crouch, 2006 ).

Although some people do not really care what they drink, some people are looking what

they taste bud really wanted. They are not satisfied until they did not find on what they really

demanded. That is why some of the researchers searched their experiences, experimentations. It

is to help the drinkers to be satisfied on what they demanded on beer.

But in order to know to reach the beer the drinkers wanted. They are a lot of research that

will state the process on how a beer was produce. This is important because they may be having

an interest to build their own company and share some experimentation they contributed in

producing beer. Also, to know how they will build their brewery and the equipment or materials

needed for their products.

The following are the processes of making beer stated from the book of Gibson ( Gibson,

2011 ):

1. Mashing: This is the first process in which the starch in malted barley is converted

into fermentable sugar. The malted barley is first run through a malt mill, which

cracks the kernels open and exposing their starch reservoirs created through the

malting process. Once it is cracked, the grist is mixed with hot water in vessel

called a mash tun. Hot water activates enzymes in the husks of the barley kernels,

which convert the starch inside into fermentable sugars. The water will also

extract color, flavors, aroma and body from the malted barley. Once in this
 process has taken place, the brewer separates the liquid produced called wort,

from the spent grains and prepares it to be boiled.

2. Boiling: Once the wort has been produced, it is pumped into a vessel called a

brew kettle, in which it can be heated to a boil. This boil is done for several

reasons the most important being sanitation and hop addition. The brewer wants

to sanitize the wort and kill all of the microorganisms that might be found in it, so

that the brewer’s yeast added during fermentation is the only microorganism

acting upon the wort. Hops are added to the boiling wort because the only way to

extract their bitterness and flavor is to place them in a boiling solution. Hops used

to add aroma to a beer are added after boiling has commenced.

3. Fermentation: When the wort has been boiled, it is cooled down to the

temperature at which its respective yeast ferments, and then added to the yeast in

a fermentation vessel. The yeast begins eating the sugars and producing alcohol

and carbon dioxide. When it is done, the wort transformed into beer.

4. Conditioning: This is just an optional if the drinkers’ wants to preserve their beer

a little longer and once the fermentation is done, the beer is conditioned and

ready to serve. In order to come up with a great taste of beer, is must be put into a

room with a temperature for almost to the freezing point. The reason for this is to

sink to the bottom of the fermentation vessel of all the yeast and other suspended

particles.

But making an experiments regarding in brewery is the most fun part of making a beer.

As what Beechun and Conn said, brewing experimentation can be about exploration,

understanding how processes work, harnessing a new ingredients or figuring out how to save
some time, but it is also about helping other brewers by passing along on what they learned. It is

really one of the most fun and gratifying parts of being a home brewer. It is the camaraderie with

other home brewers. Giving back and helping out by sharing the knowledge that gain through

experimentation can be as rewarding as popping the cap or tapping the latest beer. ( Beechum

and Conn , 2014 )

In making the machine, according to McSwane, Rue and Linton, metals are the major

materials that uses for the food establishment. Chromium over steel gives an easily cleanable,

high-luster finish. Noncorrosive metals formed by the alloys of iron, nickel, and chromium may

also be used in the construction of foodservice equipment. And they gave an advice that the use

of specific metals such as lead, brass, copper, cadmium and galvanized metal must not be used as

food-contact surfaces for equipment, utensils and containers. This is because these metals can

cause chemical poisoning if they come into contact with high acid foods. ( McSwane, et. al.,

2001)

The safety in the breweries must be followed to prevent some accidents particularly.

According to OSHA, Brewers must spend time in cleaning, servicing, or performing

maintenance inside fermenters, grain silos, mash tuns, kettles, and more. Given all this, an

inspector should always cited breweries for not providing safe practices while working in these

confined spaces. A regulation that governs permit-required confined spaces, defines a "confined

space" as an area that meets the following three conditions ( OSH ) :

1. It should be large enough and configured that an employee can bodily enter and

perform assigned work.

2. It has limited or restricted means for entry or exit.

 3. It is not designed for continuous employee occupancy

When a company is about to build a brewery machine, they also consider the safeness of

the equipment because as what Papazian told that taking care of the cleanliness of the equipment

can create a best recipe for a beer. If it is not sanitized very well the best recipe in the world will

result in disappointment. This can affect the taste of the beer if it is not clean very well especially

when it is on the stage of fermentation. Anything that will come in contact with the fermenting

beer should be sanitized. This can be easily achieved by making up a solution of 1-2 ounces of

household bleach to every 5 gallons of cold water. Rinse, fill or soak the fermenter in this

solution, then rinse away all traces of chlorine odor with hot water. Remember, do not mix any

other cleaning agent with chlorine bleach ( Papazian, 1983 ).

Additionally, it is also said by Palmer stating that sanitation is really important factor for

brewing great beer. In fact, Palmer includes it in the top 5 list priorities for brewing a great beer (

Palmer, 2011 ).

1. Sanitation: It is important to have a good sanitation because it is the most

important factor for brewing great beer. Brewing is all about preparing and

fermenting a wort to the company’s specification. Good sanitation ensures that the

chosen yeast is the only microorganism in the brew.

2. Fermentation Temperature Control: After good sanitation, a healthy fermentation

is the most important factor for brewing great beer, and good temperature control

is the key. Yeast are living organism and their activity is controlled by

temperature.
 3. Proper Yeast Management: Good beer needs well-managed yeast. After

temperature, the most important factor for managing the fermentation is pitching

the proper quality and quantity of yeast.

4. The Boil: The ingredients are cooked during the boil. If the wort is not cooked

right, the beer will not taste right.

5. The Recipe: The definition of a good recipe is that it has the right proportions of

ingredients to provide both complexity and balance of the flavors. A typical

recipe will consist of majority malt, with additionally specialty malts for signature

flavors or accents, and enough hops to provide a balance of bitterness, flavor and

aroma to the beer. It is important to realize that a great recipe will not overcome

poor brewing techniques and a good recipe does not need to be complicated.

To know the strength of the alcohol is also a part of process in making beer. It is

important to know regarding how and why does the belly of the drinkers become bigger when

they drink. But before that, Bamforth stated that the alcoholic strength is the term used to denote

the measure of the amount of ethyl in the beer. The analysis of beer for alcohol content is

important both for quality assurance programs and for legal reporting purposes. Results,

however, are subject to appreciable variation and the analyses are often time consuming and

expensive. ( Bamforth, 2016 )

Now the problem is that why the belly does get bigger when drinking a lot of beer.

Csatari explains that there is a chemical process that leads to a beer belly. When drinker take a

swig of beer. Within seconds, the stomach starts absorbing about 20 percent of the alcohol and

send it directly into the bloodstream. The rest is absorbed into the intestines. The alcohol in the

blood of drinker is broken down into their liver, where is creates waste products called acetate
and acetaldehyde. It signals the body to stop burning fat. At the same time, the body starts

making fat from another waste product of alcohol called acetyl CoA. More fat is made that

cannot be burned. It is the same thing happens to wine and hard liquors such as vodka, gin and

whiskey that don’t even contain carbohydrates. And when the drinker mix hard liquor with

nondiet soda, juice, and other high fructose mixers, it will essentially turn a no-carb drink into a

high-carb drink that will lead to fat storage in the belly. ( Csatari, 2009 )

The magazine named Prevention makes a list how to prevent having a beer belly.

( Prevention Magazine )

1. Take it easy when drinking alcohol: Binger drinkers have significantly more belly

fat than both moderated drinker and abstainer. If imbibe, limit it to no more than

one drink a day.

2. Skip the sugarless gum: Two major causes of intestinal gas are swallowing air

when eating and drinking and using some artificial sweeteners.

3. Stretching: Sitting all day can shorten the hip flexing muscle that connects the

lower back of the upper leg, making if feel nearly impossible to stand up straight

for a long, lean appearance. For a proper posture, make a psoas stretch.

4. Good Habits: Runaway stress can boost belly fat in two ways. It increases level of

cortisol, a hormone that appears to send fat to the tummy, and it can drive you to

the cookie jar in search of quick comfort. Find a stress buster that works and

practice it daily.

All of the review of these related literatures and studies provided the author the

experimentations, the process of making a beer; the equipment will be using to make a beer

brewery, health benefits, negative and positive effects, safeties and lastly some prevention.
 Chapter 3: Methodology

This chapter presents the methods on how the data from the experiment are gathered

and analyzed. It also explains how the Mini Beer Brewery will be fabricated. Lastly, the system

design is briefly discussed with the use of different diagrams.

3.1 Research Methodology

This study uses an experimental methodology. Experimental research is known to be

a true research where researchers manipulate some variables to produce data. It examines

specific set of circumstances and its ultimate goal is to relate the results to a particular situation.

It uses data directly to the actual application and seeks immediate solution to the problems. This

research aims to produce a machine called mini beer brewery that can help to prevent a diseases

and having a beer belly.

3.2 Design and Fabrication of Mini Beer Brewery

Figure 1: Mini Beer Brewery (Front Side)

Figure 2: Mini Beer Brewery (Back Side)
Figure 3: Mashing (AC Motor, Flywheel, V-belt, Hopper, Shaft, Bearing, Thread)
Figure 4: X-Ray View of Lautering (Strainer)
Figure 5: X-Ray View of Boiling (Heater)
Figure 6: X-Ray View of Cooling (Cooper Wire Tube)
Figure 7: Fermentation (Faucet)
Figure 8: Measurement of the Brewery
Project Components

1. Inlet tray/Hopper: This is the pathway through which the malt will be mash.

2. Strainer: This is the separation of the particles from the fluid.

3. Heater: This is where it boils the fluid. The ideal temperature of the boiler ranges from 20 –

22 °C.

4. Copper Wire Tube: This is used to cool down the fluid after it was boiled from the boiling

process.

5. Flywheel: This is used to provide continuous energy coming from the motor.

6. AC Motor: This is used to provide rotational movement for the mashing process.

7. Thread: This is used for the extraction of the malt.

8. Bearings: The bearings provide sliding motion between the main shaft and the shaft holding

the hammers.

9. Shafts: This is used to connect other components of a drive.

10. Transmission Belt: Along with the pulleys, a v-belt made of leather will be used to transmit

the power from the electric motor.

11. Pump: This is used for the elevation of the liquid. It is the transportation of the fluid from

the mashing into the lautering process.

12. Faucet: The purpose is to release fluids from the sources or tanks.
Estimated Cost

Material Quantity Dimensions/Capacity Estimated Cost

2 hp
AC MOTOR 1 5,100
1200 RPM
Flywheel 1 305-310 MM 1,995

V-Belt 1   400

Bearing 1   750

Shafts 1   798

Copper Tube 1 610 MM 1,350

Hopper 1   850

Threads 1   690
Pump 1 0.5 Hp 935
Tube 1 100 MM 400
Faucet 1   540
1372x914x914 MM

1066 MM

Steel plate 4 610 MM 1,900

457 MM

Thickness: 10 MM
Miscellaneous

(Welding rods, bolt 500.00

and nuts, etc.) ****** ******

TOTAL ESTIMATED COST: PHP 16,208.00

 REFERENCES

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Excellence. Amsterdam, Netherlands: Elsevier Inc. 2016

2. Beechum, D., Conn, D., Experimental Homebrewing: Mad Science in the Pursuit of
Great Beer. Minneapolis, Minnesota: Quatro Publishing Group USA Inc. 2014

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Abusers 2nd Edition. New York, New York: Springer Publishing Company, LLC. 2007

4. Crouch, Andrew S., The Good Beer Guide to New England. New England: University
Press of New England. 2006

5. Csatari, Jeff, The Belly Off! Diet: Attack the Fat That Matters Most. New York, New
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6. Dasgupta, Amitava, The Science of Drinking: How Alcohol Affects Your Body and
Mind. London, UK: Rowman & Littlefield Publishers, Inc. 2011

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8. Gibson, Michael, The Sommelier Prep Course: An introduction to the Wines, Beers, and
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10. Journal of Chemical Education, August 2014

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New Jersey, US: Prentice Hall. 2001

14. Occupational Health and Safety, 2015.

15. Palmer, John J., How to Brew: Everything You Need to Know to Brew Great Beer
Everytime. Boulder, Colorado: Brewer Publications. 2017

16. Paoletti R., Klatsky A.L., Poli, A., Zakhari, S., Moderate Alcohol Consumption and
Cardiovascular Disease. Milan, Italy: Kluwer Academic Publishers. 2000

17. Papazian, Charlie, The Joy of Home Brewing 3rd Edition. New York, New York: Harper
Collins Publishers Inc. 1983

18. Preedy, Victor R., Beer in Health and Disease Prevention. London, UK: Department of
Nutrition and Dietetics. 2009.

19. Prevention Magazine, July 2006

20. Schultz, Jack, How to Brew Beer. North Carolina, United States: Lulu Press, Inc. 2014