BREWING INDUSTRY.

INTRODUCTION

Brewing industry deals with production of beer. In pre-industrial time or developing countries like
Tanzania, beer as a beverage was independently developed through the world soon after a tribe or
culture had domesticated cereals. Through different chemical test of ancient pottery jar reveled
that beer was produced 7,000 ago (6th millennium).

This discovered the earliest uses of fermentation and it is the earliest evidence of Brewing to date.
Due to poor science and technology in most of the developing countries like Tanzania the beer
was locally produced mainly by Homebrew methods, and it was a progress process until industrial
revolution was made where production moved from local manufacturing methods to industrial
manufacturing methods. But to developing countries it was still a challenge since countries was
still poor in science and technology, but through government policies and different investors from
both Africa example South African brewery United Miller (SABMiller) and ABInBeV and abroad
different industry was established in different parts of Africa for example Tanzania.

Currently, due to industrial development of science and technology we have brewing industry
inside the country known as Tanzania Breweries Limited that deals with beer production through
modern industrial manufacturing methods, where many industries use cereals grains such as
Barley, Millet, sorghum and maize from both internal and outside the country.

Now beer is produced by steeping starch sources commonly cereal grains such as Barley with
water to form a sweet liquid which is then fermented with brew yeast to produce beer. On the other
hand beer production involves severe ingredients such as water, cereal grains and hops that are
added at different steps of beer production.
1. MALTING
By definition malting is refer to the process that convert raw grain into malt. Malt is a germinated
cereal grain that has been dried in a process of malting. The raw grain includes barley, sorghum,
wheat, millet & rye. But barley grain is the most commonly used in beer production in industrial
process simply because of reasons below.

 Barely is rich in protein, carbohydrate, dietary fibers, minerals and vitamin.

 Barely is highly determinative for the beer quality and more economically for efficiency
of the brewing process.
 Barley has higher concentration of enzymes needed to convert the starches in the grains
into sugar and other fermentable.

Malting process involves three main phase as explained below:

Phase I. The steeping

This is the first malting phase where the clean grains steep in water in order to bring the moisture
contents in the grain. In this case the grain starts to absorb water and starts the process of the
germination in which the roots actually start to emerge from the grain. This typically take around
2-3 days.
Phase II. Germination
Germination is the second step in malting process when we actually let the grains to start to grow
under a controlled environment. In this step we spread the grains out over a larger area and let the
grain germinate naturally. We rake the grains every few hours to allow oxygen to get to the grains
and to prevent the grain from getting too hot. The reason we germinate the grains is to allow the
production of the enzymes that naturally break down the starches into sugars. Malting grain
liberate the activated enzymes like alpha amylase and beta amylase enzymes which required to
modified the grain starches into various types of sugar includes Monosaccharide glucose,
disaccharide maltose, trisaccharide maltotriose, and higher sugar called maltodextrines. It also
develops other enzymes such as protease enzyme that break down the proteins in the grain into
form that can be used by yeast. This take around from 4- 5days.

Phase III: drying and kilning

This is the last step of malting process which is done after the grains have fully modified. In this
case we put the grain in a big kiln and dry them out so as to keep them from growing too much.
Then after they have dried we heat them and allow them to develop the colour and flavours we all
love. The end product liberated in malting process is Malt. Malt direct used to make beers, whisky,
malted milk, malt vinegar, flavoured drinks i.e. ovaltine, milo and etc.

2. MILLING
Milling is the physical crushing of malt kernels into smaller particles. The idea here is to increase
the exposed surface area of the barley malt by reduce the malt to particles sizes, which will yield
the most economic extract (wort) and will operate satisfactorily under brew house conditions and
throughout the brewing process. The more extensive the malt is milled, the greater the
extract production. The various milling processes need to be manipulated carefully to find a
balance between a grind that is too fine and one that is too coarse.

Too course a grind will result in an incomplete extraction of the starches, although it would make
for a well-draining grain bed in the lautering, would reduce the surface area of the grist that is
exposed to the grain enzymes. Thus, beta-Glucans, protein, and starch conversion could be
deficient.

Too fine a grind may result in the grain forming a thick cake that does not allow the liquid to drain
easily. This lack of drainage is called a stuck mash. Milling the barley too finely also damages the
husks, which act as a filter bed when draining liquid from the crushed grains. (Malt husks having
been pulverized along with the starchy endosperm. Pulverized husk cannot not serve to “fluff up”
the grain bed for the proper rinsing of sugars out of the mash by the sparge water). These
damaged husks will release tannins, which will give an undesirable astringency to the finished
beer.

The milling of the malted barley is a very important step. Milling is done to better allow the
mashing liquor to access the centre of the barley. This allows the enzymes secreted by the Aleurone
layer to act upon the starchy endosperm (see Figure).It is important that the grain husk remain
intact, as the husks are used to form a filter bed during lautering, the process where the sweet wort
is run off from the mashed grains.

Figure: Barley grain structure

As a result, the brewer needs to consider the equipment used in the brew house when determining
the particle size when milling the malt.

Dry Milling

In breweries, dry milling is commonly performed by roller mills or hammer mills. If the wort
separation involves using a mash or lautering, roller mills are employed. Hammer mills are largely
used for the later generation of mash filters and continuous brewing systems.
  Roller Mills

Roller mills are particularly suited for milling malt when the primary objective is to leave the malt
husk intact. An intact husk helps wort separation and may reduce extraction of tannins and other
undesirable components.

 Hammer Mills

A hammer mill consists of a rotor made of two or more plates with pins to carry the hammers.
Hammers are simply flat metal bars with a hole at one or both ends. They may have some type of
edge preparation such as hard facing or carbide coating to provide better wear resistance.

Wet Milling

In a wet milling operation, the whole uncrushed malt is pre-steeped in hot water to the point where
the husks reach a water content of approximately 20% and the endosperm remains nearly dry,
which results in a semi plastic, almost pasty consistency.

3. MASHING IN BREWING PROCESS

Mashing .is the process in which malt grist, solid adjunts and water are mixed together at a suitable
temperature for the malt enzymes to convert the various cereal components into fermentable sugar
and other nutrients. The liquid contains the nutrients is referred as wort or extract Or Mashing is
the process of combining a mix of grains typically malted barley with the supplementary grains
such as corn sorghum or wheat known as “grain bill” with water at a suitable temperature.
Generally the whole process of mashing is done intentionally to achieve the following:

 Mix the proper proportions of the grains

 Increases the availability of the starch for enzymes actions
 Conversion of starches into fermentable sugars
Malt comes from the malting house into the brewery kernel and is then milled to form the grain
mixture called “grist”. The grist is mixed with carefully amount of warm or hot water to form the
mash. There are two basic types of mashing which are:

 Infusion mashing
 Decoction mashing
 Different mashing processes are used in different parts of the world depending on local tradition,
the quality of malt available the equipment used and the beers styles brewed.

Infusion mashing
In an infusion mashing, room temperature crushed grain are combined with a premeasured amount
of hot water at a fixed temperature. We can reach the target temperature for the combined mash
in the 148 to 158F range (64.5-700C). Infusion is typically done at a water to grain ration of 1.3
liters per 500g of the grain. The mash is then held at that temperature usually by keeping the mash
in an insulated cooler for 45-90minutes.at this temperature the mash will readily converts starches
into sugars. We can test for the conversion of sugars using iodine test. Simply draw a small
quantity of mashed grains out add the few drops of iodine to it. If the iodine doesn’t turn blue then
conversion is complete

Decoction mashing

In a decoction mashing a quantity of mash including both grains and water is moved to a second
container where it is brought to a boil, the boiling mixture is then added back to the original mash
.for example a portion of mash at 450C (1130F) may be taken from a mash vessel and boiled before
returning it to the mash vessel .the mash vessel is stirred and the blended mash temperature will
rise to a required saccharification temperature 650C (1490F)

ENZYMES, THEIR PURPOSE AND OPTIMAL TEMPERATURE

α amylase – optimal temperature 72-750C non – specifically cleaves the middle of the chain
β amylase - optimal temperature 60-650C cleaves maltose from non-reducing ends of the
chains
β glucanase - optimal temperature 55-700C specifically cleaves β bonds in starch
Peptidases - cleaves peptides (proteins) at optimal temperature 40 - 550C

MAJOR ENZYMES GROUPS AND FUNCTIONS

Enzyme Optimal temperature Working PH
range
range Functions
Pytase 86-1260F 5.0-5.5 Lowers the mash PH

Debranching 95-113 5.0-5.8 Solubilization of starches

enzymes

β glucanase 95-113 4.5-5.5 Best gum breaking res

Peptidases 113-131 4.6-5.3 Produces free amino acids

Protease 113-131 4.6-5.3 Breaking up large protein that form

heze

β amylase 131-150 5.0-5.5 Produces maltose

α amylase 154-162 5.3-5.7 Produce a variety of sugars includes

maltose

4. LAUTERING

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort
and the residual grain. Lautering usually consist of three steps mashout, recicuration and sparging

Mashout

Is the term for raising the temperature of the mash to 77℃ to (170℃). This both stops the enzymatic
conversion of starches to fermentable sugars, and makes the mash and worth more fluid. Mashout
is considered especially necessary if there is less than 3 liters of water per kilogram of grain if the
grain is more than 25%wheat or oats. The mahout step is done by using external heat, or simply
by adding hot water.
Recicuration

Recirculation consists of drawing off wort from the bottom of the mash, and adding it to the top.
Lauter tuns typically have slotted bottoms to assist in the filtration process. The mash itself
functioning as a sand filter to capture mash debris and proteins.

Sparging

Drains the wort completely from the mash, after which more water is added

5. WORT BOILING

The fifth step in the brewing process is wort boiling. Wort boiling is a complex process during
which a wide range of chemical, physio-chemical, physical, and biochemical reactions occur. And
is the most the most energy intensive stage in the brewing process. Brew houses that are equipped
with old technology require a lot of energy to heat up the wort and are characterized by a long-
lasting boiling process. Alternative wort-boiling technologies, such as low-pressure boiling and
high-temperature wort boiling, have been studied in detail during the last decades, with a focus on
the reduction of primary energy consumption. Recently, new boiling systems have been developed
and commercialized. The new systems reduce energy consumption still further and are all
characterized by exerting a low thermal stress on the wort during boiling. A low thermal load has
a positive influence on the sensorial and foam characteristics of the produced beer. The thermal
stress can be quantitatively assessed by measuring the color, thiobarbituric number or the
concentration of high-temperature indicators.

Wort Boiling Objectives.

The wort has to be boiled just before it is aerated and used as the nutrient broth for alcoholic
fermentation by the yeast cells. Extraction and Isomerization of Hop Components. Bitter hops –
hop cones, pellets type 90 or 45 – are added at the start of the boiling process. The wort boiling
process aims at several objectives as in the following.

 Wort Sterilization and Enzyme Inactivation.

Only a short boiling time is necessary to obtain a sterile solution. The microflora of the malt, hop,
and other adjuncts are readily destroyed. The inactivation of residual enzymes, which survived the
mashing process, is also necessary to fix the wort composition. There is only a residual activity of
polyphenol oxidase and a-amylases in the wort before boiling, and a short boiling time is sufficient
to denature these enzymes.

 The Maillard Reaction.

During wort boiling, the Maillard or nonenzymatic browning reaction is rather intensive, resulting
in the production of various volatile and nonvolatile aroma compounds and colored melanoidins
(brown nitrogenous polymers and copolymers). The reaction starts with an interaction of low-MW
proteins, that is, amino acids, and reducing sugars, and the Amadori rearrangement. From there, a
rather complex reaction network is described, including the Strecker degration. The progress of
the Maillard reaction can be observed by an increase in wort color, by measuring the concentration
of intermediate products (like 5-hydroxymethylfurfural (HMF), furfural, furfurylalcohol, 2-
acetylfuran, 2-acetylpyrrol, and heterocyclic nitrogen compounds; Narziss and others 1983), or
measuring the increase of the concentration of reductones using the “Indicator Time Test”. A too
intensive, uncontrolled reaction can lead to unattractive flavors in beers. The formed melanoidins
are reducing compounds, but are also involved in the oxidation of higher alcohols in fresh beer,
resulting in volatile aldehydes. Melanoidins can exert proand antioxidant effects. Although the
structures of melanoidins isolated from foods are unknown, considerable progress has been made
in recent years concerning the structures of melanoidin-like materials.

Formation of Coloring Substances.

Wort boiling results in an increase in wort color: typically 4 EBC units for a light-colored beer.
This increase is due to the formation of melanoidins, the caramelization of sugars and the oxidation
of polyphenols. As the extent of the Maillard reaction is higher at a higher pH, the color increases
with increasing pH of the wort. Thermal stress during wort boiling can also be monitored by the
thiobarbituric acid coefficient (TBC), number (TBN), or index (TBI). The TBC values can also
give (in combination with the coagulable nitrogen concentration) information about the expected
foam stability of the produced beer.
Removal of Unwanted Volatiles.

During malting, S-methylmethionine (SMM) is formed. This compound is the precursor of

dimethylsulfide (DMS), which gives a unpleasant smell and taste when present in the finished beer.
At high temperatures, that is, during kilning, mashing (decoction method), and boiling, SMM is
decomposed to DMS. This DMS is very volatile and can be readily removed with the vapor during
boiling. The transformation of SMM to DMS fits a first-order reaction with a half lifetime of 30–
70 min at 1008C. The formation of DMS is considerably lower at pH 5.0 compared to a pH of 5.5–
5.8. This determines the lower pH limit value of the wort at the start of boiling. An optimal
combination of boiling time and temperature has to be used, because when the boiling time is too
low, the DMS concentration will be too high (but coagulable nitrogen can be acceptable); when
the boiling time is too short, DMS concentration will also be too high (the coagulable nitrogen
content can be correct). On the other hand, a too high boiling temperature and too long boiling
time will result in a too low coagulable nitrogen content. The removal of other unwanted volatile
compounds during boiling is also necessary. These volatiles can be classified into three groups:
malt-derived volatiles, hop oils, and volatiles that are formed during wort boiling. Several
unwanted volatiles have been detected in the vapor condensate during boiling; for example, a five-
fold quantity of 2-acetylthiazole has to be evaporated. Myrcene is a very volatile hop oil, which
gives a harsh and unpleasant aroma. In contrast, b-caryophylene, b-farnesene, and humulene give
a wanted hop oil aroma.

Acidification of the Wort.

Upon boiling, the wort becomes slightly acidic (typically 0.1–0.3 pH units for a classical boiling
process) due to the formation of melanoidins, the addition of hop acids, the precipitation of alkaline
phosphates and the acidification action of Ca2þ and Mg2þ ions with phosphates. The use of dark
malts (intense Maillard reaction during kilning) will also give larger pH decrease compared to pale
malts.

Evaporation of water.

Wort boiling results in the evaporation of water (and volatile organic components) and the
concentration of the wort. During classical (conventional) atmospheric boiling 8–12% of the initial
wort volume was evaporated (some breweries even boiled over 2h within evaporation
rateofupto18%). It has been shown that reduction of evaporation to as little as 2% can be achieved
without hazard to flavor or other beer qualities such as bitterness, head retention, total nitrogen,
and color (Buckee and Barrett 1982).

The test of the beer depends on the types and amount of hops used. Hops are the flowers (also
called seed cones) of the hop plant humulus, lupulus. Hops are used primarily as a bittering,
flavoring and stability agent in beer to which in addition to bitterness they import floral, fruit or
citrus flavors and aroma (Aroma is the word for a fragment scent, one that pleases the nose in a
way that makes you to lick your lips, unlike its foul smelling coursing odor. An aroma smells but
never stinks). The more the hops the bitterer the beer as the water evaporates the wort is
concentrated to the original wort

Hot Break Formation during boiling, two types of compounds are formed:

 Compounds consisting of proteins and polyphenols, and compounds consisting of proteins

and oxidized polyphenols that are insoluble in hot wort and precipitate as hot break;
 Compounds formed from protein degradation products and polyphenols, which remain in
solution during boiling and only precipitate as cold break when the wort is cooled

6. WORT CLARIFICATION

Wort clarification is the name given to any process where solids are removed from wort or beer to
give a clear liquid. In this process excess quantities of yeast and protein are removed from beer in
the brewery before filtration. Beers are easier to filter if excess solids are removed before final
filtration. Clarification is done after wort boiling and cooling and this aim to reduce or remove the
solid particles might be found in the beer. Clarification is done in the instrument so called kettle
fining performance.

Hot Wort Clarity It is generally accepted that kettle finings have no significant effect on hot wort
clarity, however there are brewers who have reported a measurable benefit. Hot wort clarity does
have a significant effect on kettle fining performance. Thus, if hot wort clarity is poor to start with,
kettle fining performance (cold wort clarity) will be poor. However, good hot wort clarity in itself
will not guarantee good kettle fining performance. Good practice is to sample each kettle on the
cold side of the paraflow in the middle of the run. These samples should be observed after a period
of 12-16 hours and scored for clarity and sediment. It is common for different beer qualities and
types to require different rates and a log of all addition rates is essential. Full laboratory scale
optimisation should be carried out after any major process change. The new season malt change is
probably the most important check, but other changes such as kettle boiling, lautering regimes,
etc. will also warrant full optimisation.

The purpose of kettle fining is to present a consistent and manageable loading of particulate
material to the downstream clarification system, be it cask fining or filtration. To this end a useful
method of checking a regime is to examine the levels of fine particles directly using a microscope
according to the method given. A perfectly kettle fined wort will yield a green beer with 10 6 non-
microbiological particles per ml.1

Isinglass & Auxiliary Fining

Beer Fining Agents
Isinglass has for many years been used as a clarification agent in beer. Many theories as to its first
use abound. Most centre on the concept of a large swim bladder being used as a vessel for carrying
beer in the same fashion as wine skins, whereupon it was noticed that the beer had cleared.
Whatever the origin of this unlikely marriage over the years the knowledge surrounding its use has
increased. Only about 10% of the world’s production of isinglass is used by the brewing industry,
the balance is taken into China where it is prized as a delicacy. For the brewing industry, isinglass
is available in a number of forms, (liquids in a range of concentrations, a granulated solid, a finely
granulated floc, a hydrated paste, shredded, and freeze dried), Isinglass used for brewing purposes
is obtained from a variety of species of tropical and sub-tropical fish. The form and geographical
origin of the important types of isinglass. The active ingredient in isinglass is collagen. Collagen
is a rigid, linear, triple helical protein of molecular weight 360 kDa. It is characterised by an
unusual amino acid profile containing high levels of glycine and proline, no cysteine, and is almost
unique in containing both hydroxyproline and hydroxylysine. Collagens derived from the swim
bladders of different fish species have different amino acid compositions. This in turn impacts on
properties of the isinglass such as fining activity, viscosity, thermal stability, and charge
characteristics. In addition, collagen contains 0.5% by weight of carbohydrate material. Analysis
of a number of different fish types has demonstrated no difference in the degree of glycosylation
between the different sources of fish maws. As collagen is a protein of high structural order, it is
temperature sensitive, being denatured at high temperature to gelatin which has little or no fining
ability. This has significant implications for the manufacture and storage of isinglass finings.
Isinglass finings is prepared by dissolving the solid material in a dilute food grade acid. Early
studies on the thermal stability of isinglass demonstrated that subjecting isinglass finings to a
temperature of 30oC resulted in denaturation of 50% of the collagen in thirty minutes. However,
treatment at 25oC for the same period of time caused no detectable denaturation. (19)Further, at
25oC a commercial blend of isinglass suffered only 25% denaturation over a period of a week.
Manufacturing and storing isinglass for up to eight weeks at temperatures of up to 20oC has no
adverse effects whatsoever on either the collagen content or the cask fining performance of the
resultant finings. (20)

7. FERMENTATION

Refers to the metabolic process by which organic molecules (Normally glucose) are converted into
acids, gases and alcohols in absence of oxygen.

C6H12O6 −> 2C2H5OH + 2CO2 + Energy

This is the simplest equation for fermentation, although the conversion of sugar (glucose) into
alcohol, carbon dioxide and energy passes through twelve 12 stable intermediate products
requiring enzymes, co- enzymes and inorganic catalyst.

Types of fermentation

There are two common types of fermentation -:

 Alcoholic fermentation
This type of fermentation in which ethyl alcohol is the end product of fermentation, most
common in unicellular organism ( yeast ) and some bacteria.
 Lactic acid fermentation
Biological process by which sugars are converted into cellular energy and lactic acid, it
occur mostly in our muscle cells during exercises.
Types of beer according to fermentation process

There are two broad categories of beer these are -:

 Ale beer.
Is the type of beer brewed using top-warm fermentation method. It includes pale, middle
or brown, and stout beers.
 Lager beer.

Is the type of beer which uses the process of bottom-cool fermentation, followed by
maturation in cold storage. It consists of pale and dark beer.

Influences of fermentation process

 Moderate temperature
 PH value of about 5.5 for growth of yeast
 Sulphur dioxide gas must be in minimum amount, it slow down the growth of microbes
 Nitrogen and other nutrients must be present in appreciable quantities.
Yeast are mostly used in fermentation process due to -:

 yeast can tolerate high amount of alcohol

 tolerate to low PH values
 they are able to ferment to dryness without producing undesirable by products

8. BEER STORAGE.

Beer stored away from light; The beer must store in a dim or dark location, as Ultra-violet and
even blue light spoil soon beer ‘causing it to be “light struck” and to go “skunked”, meaning that
it tastes pretty much likes something a skunk might produce, Green and especially brown bottles
helps beer from becoming light struck, which risks giving the brew a skunky taste. Heat spoil beer
over time, so beer is best kept at cool but not frozen temperatures. Although some people enjoy
freezing their beer prior to consuming it, frozen beer clls never quite return to the they used to be
so the beer won’t taste as good. Suitable storage places include a beer cellar or the refrigerator,
although long-term storage in refrigerator is recommended for collectible beers you plan on
keeping a very long time, as the dehydrating environment of the refrigerator will eventually impact
the cork. The right storage temperature for beer is dependent on the type of beer;

 Most beers is benefit from being stored at a temperature around 50℉ to 55℉ (10℃-
12.8℃). Be sure to keep the temperature constant.
 Strong, higher alcohol content beers (barley wines, dark ales) benefit from a storage
temperature around (12.5℃-15.5℃), which happen to be room temperature.
 Standard mid-range alcohol content beers (lambics) benefit from a storage temperature
around (10.0℃-12.8℃), which is cellar temperature.
Lighter alcohol content beers (lagers, wheat beers, milds, low-cal) benefit from a storage
temperature around (7.2℃-10.0℃), which is refrigerated temper

9. FILTERING INTO BRIGHT BEER

Filtering the beer stabilizes the flavor, and gives beer its polished shine and brilliance. Not all beer
is filtered. When tax determination is required by local laws, it is typically done at this stage in a
calibrated tank. There are several forms of filters, they may be in the form of sheets or “candles",
or they may be a fine powder such as diatomaceous earth, also called kieselguhr. The powder is
added to the beer and recirculated past screens to form a filtration bed. Filters range from rough
filters that remove much of the yeast and any solids (e.g. Hops, grain particles) left in the beer, to
filters tight enough to strain color and body from the beer. Filtration ratings are divided into rough,
fine, and sterile. Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer
than unfiltered beer. Fine filtration removes almost all cloudiness. Sterile filtration removes almost
all microorganisms.

Sheet (pad) filters

These filters use sheets that allow only particles smaller than a given size to pass through. The
sheets are placed into a filtering frame, sanitized (with boiling water, for example) and then used
to filter the beer. The sheets can be flushed if the filter becomes blocked. The sheets are usually
disposable and are replaced between filtration sessions. Often the sheets contain powdered
filtration media to aid in filtration. Pre-made filters have two sides. One with loose holes, and the
other with tight holes. Flow goes from the side with loose holes to the side with the tight holes,
with the intent that large particles get stuck in the large holes while leaving enough room around
the particles and filter medium for smaller particles to go through and get stuck in tighter holes.
Sheets are sold in nominal ratings, and typically 90% of particles larger than the nominal rating
are caught by the sheet.

Kieselguhr filters
Filters that use a powder medium are considerably more complicated to operate, but can filter
much more beer before regeneration. Common media include diatomaceous earth and perlite.

10. FILLING

In this last stage of brewing process, after the beer reaching its full potential the beer IS filtered,
carbonated and then transferred the bright beer tank where it goes through a cellaring process this
is the aging of beer to protect the flavor, this goes for about 3-4 weeks to complete. The beer is
filled with certain amount of carbon dioxide mixed inside them. Carbon dioxide dissolve in water
to form carbonic acid that impart the acidic flavor and sweet sensation in your mouth. Without it
almost every soft drinks taste too bland or ‘flat’. Also cause ‘fizzy’ of beer its doesn’t just look
good but also taste good and has oddly pleasant sound. Here the beer is ready to be packaged
whereas the beer is filled with a counter pressure so as to prevent carbon dioxide from escaping.

QUALITY CONTROL AND QUALITY ASSURANCE IN BREWERIES

Introduction to general quality management:

Quality is an important factor when it comes to any product or service. With the high market
competition, quality has become the market differentiator for almost all products and services.
Therefore, all manufacturers and service providers constantly look for enhancing their product or
the service quality. In order to maintain or enhance the quality of the offerings, manufacturers use
two techniques,

 quality control
 Quality assurance.

These two practices make sure that the end product or the service meets the quality requirements
and standards defined for the product or the service. There are many methods followed by
organizations to achieve and maintain required level of quality. The standards usually define the
processes and procedures for organizational activities and assist to maintain the quality in every
aspect of organizational functioning. When it comes to standards for quality, there are many. ISO
(International Standards Organization) is one of the prominent bodies for defining quality
standards for different industries. Therefore, many organizations try to adhere to the quality
requirements of ISO. In addition to that, there are many other standards that are specific to various
industries and for each product. Since standards have become a symbol for products and service
quality, the customers are now keen on buying their product or the service from a certified
manufacturer or a service provider.

Quality Assurance

Quality Assurance is a broad practice used for assuring the quality of products or services. There
are many differences between quality control and quality assurance. In quality assurance, a
constant effort is made to enhance the quality practices in the organization. Therefore, continuous
improvements are expected in quality functions in the company. Quality assurance function of an
organization uses a number of tools for enhancing the quality practices. These tools vary from
simple techniques to sophisticated software system.

Quality Control.

Is a system of maintaining standards in manufactured products by testing a sample of the output

against the specification. In quality control, a verification process takes place. Certain activities
and products are verified against a defined set of rules or standards. Every organization that
practices QC needs to have a Quality Manual. The quality manual gives the quality guidance to
different departments and functions. Therefore, everyone in the organization needs to be aware of
his or her responsibilities mentioned in the quality manual.

CHALLENGES FACING BEER INDUSTRY.

The brewing industry has recently undergo several significance changes. The crafts beer market
has exploded and average beer drinker has developed more sophisticated tastes, opting for higher
quality beers. Brewers are looking are looking to expand their business by exporting their product
to distant consumers. All the while, the cost of energy, water, and hops has increased putting
breweries bottom line profits at risk. In order to navigate these market shifts, some breweries must
adapt their method of production in order to create high quality product, with priorities flavor and
characteristics to appeal to the sophisticated consumer, whilst reducing process costs and
increasing the shelf of their product in order to maintain the product stability so beer reaches the
consumer as fresh as it was when it left the brewery.
REFERENCES
D.E Briggs, J.S. Hough & T.W. Young. (1982) Malting and Brewing Science. Vol 1. Page 400.
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