10

Technology and Livelihood Education

Home Economics

BARTENDING
Learner’s Module
Quarter 3 Week 1
 Beer Basics

Learn the basics of beer, brewing, and the history of one of man’s favorite (and
oldest!) beverages.

What Is Beer

Beer is an alcoholic beverage made by fermented malt and flavored with hops. 1

ide How Beer Is Made

Brewing; beer production process

  Brewing is the process of production of malt beverages. Beers, ale and lagers are the main
malt beverages produced by a method called brewing. Brewing is a complex fermentation
process. It differs from other industrial fermentation because flavor, aroma, clarity, color,
foam production, foam stability and percentage of alcohol are the factors associated with
finished product.

Steps involved in beer production are:

1. Malting:
 Beer is produced from barley grains.
 Barley grains are first cleaned and then soaked in water for about 2 days. Then excess water
is drained away and the barley are incubated for 4-5 days to allow germination
 The germination steps allow the formation of highly active α-amylase, β-amylase and
proteases enzymes as well as various flavor and color components
 Malt adjuncts:
 Barley contains considerable amount of protein. So, if only barley is used for
beer production, the final beer will be dark and unstable. Therefore, protein
present in malt should be diluted by adding additional starch or sugary
materials.
 Such sugary or starchy materials are called malt adjuncts and includes dextrose
sugar syrup.
2. Kilning:
 The germinated seed are then killed by slow heating at 80° This process is called kilning.
 The kilning temperature must not harm amylase enzyme. Furthermore, if kilning
temperature is higher, darker will be the beer produced.
3. Mailing:
 The dried barley grains are then crushed between rollers to produced coarse powder called
grist
4. Mashing:
 Grist is mixed with warm water and the resulting materials is maintained at 65°C for about 1
hour.
 The liquid obtained by mashing is called wort. The husks and other grains residue as well as
precipitated proteins are removed by filtration.
5. Boiling of wort:
 The filtrate is then boiled with stirring for 2-3 hours and hop flowers are added at various
interval during boiling.
6. Hops:
 Advantages of hop addition in beer are;
 Provide beer with its pungent and aromatic character
  Provide tannin which helps in coagulation of remaining protein
 Contains α-resin and β-resin which gives bitter flavor as well as preservative action
against gram Positive bacteria
 Contains pectin which is responsible for foam characteristic of beer
7. Fermentation:
 During fermentation yeast converts sugar mainly into ethanol and CO2 plus some amount
of glycerol and acetic acid.
 Most beer contains 3.5-5% alcohol.
8. Finishing, Ageing, Maturation and Carbonation:
 The young and green beer is stored in vat at 0°C for several weeks to several months.
During this period, precipitation of protein, yeast, resin and other undesirable substances
take place and beer become clear.
 Ester and other compounds are also produced during ageing which gives taste and aroma.
 After ageing, the beer is carbonated by carbondioxide of 0.45-0.52%.
 The beer is then cooled, clarified, filtered and packed in bottles, barrels and cans.

The Guide tor

What are the 4 main ingredients in beer?

Water, malt, hops, and yeast are the four main ingredients required to call a beer a
beer. The German Purity Law (also known as the Reinheitsgebot) of 1516 stated that beer
could only be made from these ingredients, and today many brewers still adhere to these
guidelines.

Specifically, beer is made from these four primary ingredients:

1. Grain (mostly malted barley but also other grain
2. Hops (grown in many different varieties)
 3. Yeast (responsible for fermentation; based on style-specific strains)
4. Water (accounts for up to 95 percent of beer’s content)

1. Water:

Beers main ingredient is water; in fact water makes up to 95% of your beer. The
composition of the water used in the beer can impact the final product in numerous ways.
Very soft, low mineral water is perfect for brewing a smooth, clean beer whereas a hard,
mineral-rich water is helpful at making hop bitters stand out in a beer. As you may have
noticed, the minerality is of particular importance when it comes to the flavors and feeling
you get from a beer.

2. Malts:
Although water is the most abundant ingredient, malt is likely the most important and
impactful ingredient in a beer recipe. Malts are what determine a large part of the color,
 smell, and taste of a beer. Malt comes in many forms, including: Barely, Wheat, Oats, Rye,
Corn, and Rice which is also known as grain.

The barley and wheat must undergo a malting process before they can be used to
make beer (the others do not). The malting process simulates grain germination, which
metabolizes the natural grain sugars (called maltose), which is what the yeast feeds on
during fermentation. To do so, the seed is soaked in water until the plant starts to grow. Just
before it merges from the seed it is put in a kiln and dried. The method of drying can make
different colors and flavors of malt.

Barely is the most commonly used due to its favorable starch to protein ratio that provides
the enzymes needed during mashing. Also, the barley husks are adequately durable, allowing
them to function as a natural filter during cleaning.

Wheat is a soft, bready tasting malt with a slightly sour touch. Wheat contains more
proteins that can provide a haze and thicker head in the beer.

Oats are velvety, smooth, and provide a fuller mouthfeel. Traditionally oats are used in
Stouts, but are now being experimented with in Pale Ales.

Rye is a spicy, earthy malt that can create a syrupy mouthfeel.

Lastly, is corn and rice, which are the cheapest source of starch often used by big
name beer brands.

Grain provides five things to beer:

1. Color: The color of the grains used to make a beer directly affects the color of the beer
itself. This determine by the type of malt used. All beers are made from a large
proportion of light-colored malts, because they have special chemicals, called
enzymes, which convert malt starch into sugar.
2. Flavor: The flavor of the beer is primarily that of malted barley, although hops and
yeast characteristics play a secondary role.
3. Maltose: is the term for the fermentable sugars meaning the “food for the yeast,”
derived from malted grain which provide all the food that yeast consume. Yeast
converts these sugars into ethyl alcohol and carbon dioxide.
4. Proteins: Proteins in the grain help form and hold the head (foam) on the beer.
5. Dextrins: Dextrins are the grain components that help create mouthfeel (the feeling of
fullness or viscosity) in the beer.
 3. Yeast:

Yeast is the third major ingredients in beer. During fermentation, yeast consumes the sugars
derived from the malted grain and excretes ethyl alcohol and carbon dioxide in return.

Three beer yeast types dominate the industry, and they are: top, bottom, and wild yeast.

1. Bottom fermented yeast (Saccharomyces Pastorianus/uvarum or lager yeast) a

bottom-fermenting (colder temperature) yeast. prefers working at lower temperatures and
sinks to the bottom of the yeast tank during the fermentation process. This yeast produces a
cleaner profile in the beer in which you can taste more malt and hop notes. This occurs
because a lower yeast releases less flavors resulting in this beer which is commonly known as
a lager.

2. Top yeast (Saccharomyces Cerevisiae) (sometimes called Brewer’s Yeast) and is top-
fermenting (done at warmer temperatures) works best at higher temperatures and produce
more esters and fruity aromas in beer. Top fermented beers are referred to as ales.

3. Wild or spontaneous yeast (Brettanomyces) were deemed greatly undesirable for a

long while until brewers started to learn their advantages. This yeast is not actively added by
the brewer, but forms on its own when exposed to open air. These often result in sour beers,
with tart, earthy flavors.
 4. Hops:

Next up we have the most expensive ingredient, hops. Thankfully, only a small amount is
needed in most batches of beer. Hops are what provide bitterness and aromas to beer and
on top of this have a preservative effect due to its antibacterial qualities. They are the flowers
of a perennial vine resembling soft, green pine cones and contain a yellow powder called
lupulin. The resins and oils contained in this powder are vital for beer making.

Hops provide beer with piquant aroma, a variety of flavors, and a delicate-to-
intense bitterness that balances the sweetness of the malt.

When hops are boiled, the alpha acid undergoes some chemical changes that allows
it to bitter the beer. The less time the hops are boiled, the less bitterness in the beer. There
are many different hop varieties. Each variety has a flavor and aroma of its own.

Hops provide beer with four attributes:

1. Bitterness: Bitterness is essential to the flavor balance of the beer; it offsets the
sweetness of the malt.
2. Flavor: Hops have flavor that’s distinctly different from bitterness, and it adds to the
overall complexity of the beer.
3. Aroma: The piquant aroma of hops, which mirrors their flavor, is derived from
essential oils in the hops.
4. Stability: Hops help provide the beer with stability and shelf life; their beta acids stave
off bacterial contamination.

Other Ingredients:

Of course these main four (water, malt, hops, and yeast) are required to make a beer,
but brewers have the freedom to experiment with so many more ingredients. Beer brewed
today can incorporate fruits, spices, herbs, flowers, coffee, chocolate, and so much more to
give their beers a unique flavor, aroma, and appearance.

Beer Types

Brewers choose yeast strains based on which style of beer is being made. The two main
classifications of beer yeast are:

1. Ale yeast (Saccharomyces cerevisiae): Top-fermenting

 India pale ale (IPA)
 Pale ales
 Stouts
 porter
 Wheat beers
2. Lager yeast (Saccharomyces uvarum /Pastorianus): Bottom-fermenting
 Pilsner
 Bock beer
 Ale beer

Lager beers
 How to Serve Beer

There are three factors to consider when serving beer: Different types of beer also differ in
these three, and if done correctly, your beer will enhance greatly.

1. temperature,
2. the way it is poured
3. glassware.

Serving Temperature for Beer

1. Temperature

Temperature is important. You don’t want to serve the beer too cold or too warm, as this has
effects on the beer’s taste and texture.

Very cold temperatures will have an impact on carbonation, reduce aromatic volatility, and
numb your taste buds. Beer that is too cold will appear cloudy rather than clear.
When the beer is too warm, (warm, is not “room temperature.”). resulting in a flat-tasting beer.

Generally speaking, all beers are served in temperatures ranging from 38 - 55 degrees
Fahrenheit.

A basic rule of thumb

 Dark and strong beers are better served warm - 44-55 degrees Fahrenheit (6-12 degrees
Celsius)
 Light-colored and light-bodied beers should be served cold - 40-44 degrees Fahrenheit
or (4-6 degrees Celsius)
 2. The way it is Poured

Beer may be served from the tap or from its bottle or can.
When beer is from a bottle, it is important that the bottle is not shaken before opening as it
can negatively affect the quality of the beer. A well-functioning bottle opener should be used
to prevent the bottle from chipping or cracking and getting into the beer.
There is a standard way to pour a beer that is said to be the best way. It helps in highlighting
the beer’s good qualities in terms of flavor and aroma, getting the carbon dioxide to turn into
bubbles, and ultimately creating a beautiful head or foam in a process called nucleation which
is controlling the rate of bubble formation.

To do this, quickly give your glass a rinse of cold water first.

Then, go ahead and open the bottle. Start by holding the beer glass at a 45-degree angle and
slowly pour the beer. The mouth of the bottle should be near the rim of the glass, letting the
beer touch the inner surface of the glass. This helps in not activating the bubbles too much.
As the glass becomes half full, slowly transition at a 90-degree angle or upright position and
accelerate the pour at the center while slightly lifting the bottle. This introduces oxygen to the
beer, creating bubbles and stabilizing molecules that are responsible for making the head.
 The same process applies to beer in a can.

However, in pouring beer from a tap, the only hand that will be moving is the one holding the
glass. Still, rinse the glass first and hold it at a 45-degree angle about one inch below the
faucet. If it’s too close, the beer touches the faucet, causing yeast buildup that can badly affect
the beer. Then, open the tap all the way and once the glass is half full, straighten it and lower
the glass a bit. Turn off the tap fast, the glass should leave about 1 - 1.5 inches of space for
the head to form.
 3. Glassware

Head retention is a sign of a good beer. Not only it adds aesthetics but also gives a long-
lasting aroma thus affecting the beer’s taste. You can’t get a glance of the head when the beer
is in a can or a bottle, can you? That is why it is better off in a glass.

Always use clean glasses. Normally, they would be cleaned beforehand when the bar closes,
but they also receive a quick, fresh rinse of cold water before pouring the beer in. This is to
get rid of the soap residue and any unwanted particles that have accumulated overnight. A
clean glass releases carbon dioxide, meaning aromas will be enhanced and it lessens your
carbonation intake.
Ale

Known to be full-bodied and strong beers, ales differ from lagers in terms of fermentation,
since the ale’s yeast ferments on top of the beer. They also have hints of spice or fruit with a
hoppy aftertaste. Ale is a broad category that branches out to numerous types of brown ales
or pale ales.

 Ideal serving temperature is 40-45 degrees Fahrenheit for pale ale and 45-54 degrees
Fahrenheit for brown ale.
 There are different glasses depending on the type of ale but a footed one or with
handles is preferred.
 Generally, glasses are preferred to be dry before pouring beer in.
 Beer can be poured without tilting the glass, just place the glass on a coaster and pour
the beer directly.
 Must form ½ - 1 inch of head.
 Serve the glass of beer with the coaster where it is placed on.

Lager

Lagers are served colder than ales. They are the most familiar and popular type of beer,
known for its refreshing finish and big head. In contrast to ales, lagers’ yeast ferments at the
bottom of the beer. Most lagers are light brew, that’s why they are served at lower
temperatures. But, there are also dark lagers that are surprisingly light and sweet with hints
of caramel flavors.

 The ideal serving temperature is 40-50 degrees Fahrenheit.

  Dark lagers are served in tulip-shaped glasses while those that are caramel-colored are
served in pint glasses.
 Dark lagers are served in clean and dry glasses, while lighter ones should be rinsed first.
 Pour the beer directly into the glass placed on a coaster. For caramel-colored ones, the
45-degree tilt should be applied.

 There should be about 1 inch of head.

 Serve the beer on a coaster.

Pilsner

These are a subcategory of lagers, known as the pale lagers or the light-bodied ones. They
have a light, golden color, with a bitter, crisp and dry taste with a hop flavor. They are also
served at lower temperatures than other lagers.

 The ideal serving temperature is 30-45 degrees Fahrenheit.

 They are served in tall, narrow glasses that should be rinsed before pouring the beer in.
 Hold the glass at a 45-degree angle, then pour in the beer. Straighten the glass when it’s
half full.
 There should be about 1 - 1.5 inches of foam.
 Serve the beer quickly on a coaster.

Stout

Known for their dark color due to roasted barley. Stouts are similar to porters in terms of the
hints of chocolate, coffee and caramel taste, but stouts have a more roasted and bitter flavor.
They are also known for having thick and creamy heads. Interestingly, their bubbles also tend
to sink rather than rise.

 The ideal serving temperature is 40-55 degrees Fahrenheit.

 Served in clean, either footed, mugs, or tulip pint glasses.
 Hold the glass at a 45-degree angle, about 1 inch below the faucet. Open it all the way
and stop when it’s three quarters full.
 Place the glass on the table, letting it rest for about 2 minutes to allow the bubbles to
create a velvety foam on top. After waiting, hold the glass upright and fill the glass until
almost full.
 Foams should be ½ - 1 inch.
 Serve the beer on a coaster.
Wheat

If you want something light and not so bitter, then the wheat beer is for you. It is very easy to
drink with spice and citrusy notes and only has a little aftertaste. They are smooth, soft, have
a hazy look and characterized by their tall, fine and creamy head.

 The ideal serving temperature is 45-50 degrees Fahrenheit.

 Served in clean tall and narrow glasses that are rinsed with cold water before pouring.
 Hold the glass at a 45-degree angle and slowly pour the beer in. Once the beer fills the
glass about three quarters, stop. Swirl the remaining beer in the bottle for about ten
seconds to create the foam. Then, pour the remaining beer in the glass.
 The foam should be about 1.5 inches.
 Serve the beer on a coaster.

Food and Beer Pairing

How to Pair Beer Based on Style?

 The different types of beer vary greatly in their color, alcohol content, taste, and
mouthfeel, so if you want to make a good pairing, you must first understand the
different styles of beer
  Light lagers: Spicy food, burgers, salads
 Wheat beers: Spicy food and fruity desserts
 India pale ales (IPAs): Steak, barbecue, and Mexican food
 Amber ales: Pizza, fried food, smoked pork
 Dark lagers: Pizza, burgers, hearty stews
 Brown ales: Sausage, sushi, fish
 Porters: Seafood, coffee-flavored desserts, game meats
 Stouts: Chocolate desserts, shellfish, Mexican food

Light Lagers

Light lagers are among the palest type of beer, and they are well known for their crisp and
refreshing taste. Most light lagers do not have a strong flavor, and they are rarely hoppy or
bitter. This style of beer is one of the most popular in the United States, and many well-known
brands fall under this category.

Light Lager Food Pairings:

Because light lagers have such a refreshing flavor, they're ideal for pairing with spicy dishes,
but you can pair these beers with just about any type of food. Here are some ideal beer and
food pairing options for light lagers you can try:

 Buffalo wings

 French fries

 Hot dogs

 Noodles

 Fried fish
 Wheat Beers

Wheat beers are brewed with a mixture of wheat and barley grains, which gives the beer
smoother texture and lighter carbonation than other styles. The wheat itself doesn't add
much flavor, so many brewers add citrus and other fruity flavorings to the beer.

Wheat Beer Food Pairings:

Wheat beers are very versatile, and you can pair them with a number of foods. Here are some
ideal food pairings for wheat beers:

 Buffalo wings

 Spicy noodles

 Salads

 Fruit tarts

 Pastries

India Pale Ales

India pale ales, better known as IPAs, are one of the most popular styles of beer in the craft
brewing scene today. Typically, IPAs have a medium amber color and feature a very bitter
flavor. To make the bitterness more palatable, many brewers add citrus or herbal tones to the
beer. In addition to standard IPAs, there are also double IPAs, which are made with even more
hops and have a strong bitter flavor.
 IPA Food Pairings:
Because of the sheer variety of IPAs on the market, there are no hard and fast rules when it
comes to food pairings. But, here are a few general food and beer pairings that work for all
types of IPAs:

 Barbecue ribs

 French fries

 Mozzarella sticks

 Steak

 Burritos

Amber Ales

Amber ales are characterized by medium mouthfeel and colors that range from amber to a
deep reddish-gold. These beers have strong flavors of malt, and there are notes of sweet
caramel that complement the roasted malt taste. But, these beers do not have an
overpoweringly sweet flavor, and many amber ales have a dry and crisp finish. Although the
flavor from the hops isn't strong, they give these beers a light and flowery aroma.

Amber Ale Food Pairings:

Due to the dry and crisp finish, amber ales are excellent beers for cleansing your palate. So,
here are a few ideal food pairings for amber ales:

 Barbecue pulled pork

 Jerk chicken

 Pizza

 Brisket
 Dark Lagers

There are several types of lager, and dark lagers have a distinct taste. This style of beer is
made with roasted malts, and many times they have caramel syrup added to sweeten the
beer. The roasted malts give the beer a nutty flavor, and the caramel provides a slight hint of
sweetness, although it's not overpowering.

Dark Lager Food Pairings:

Dark lagers are popular in Europe, and they're an excellent complement to hearty traditional
European dishes. Here are some examples of ideal pairings to go with dark lagers:

 Sausage

 Goulash

 Bangers and mash

 Burgers

 Pizza

Brown Ales

Brown ales aren't as hoppy or bitter as other medium-colored beers, and instead they have
hints of chocolate and coffee similar to stouts and porters. Additionally, English varieties of
brown ales usually have a dry and nutty flavor. Beer afficionados and craft brewers tend to
turn their noses up at brown ales because they lack the extreme flavors and hoppiness that is
fashionable nowadays, but these are tasty beers that pair well with many different foods.
 Brown Ale Food Pairings:
Brown ales are a versatile option when it comes to food and beer pairings, and they are
famous for pairing well with just about anything. That being said, here are a few dishes that
complement the rich chocolate and nutty flavors in brown ales:

 Sausage

 Roast pork

 Barbecue

 Fish

 Sushi

Porters

Porters originated in London, and the original variety were dark and strong, making them
popular with the working class. Today, porters are milder and come in a variety of styles and
flavors, but they kept their signature dark color, toasty aroma, and roasted flavor. Porters are
made with roasted brown malts that give the beer strong notes of chocolate, caramel, and
coffee. Although both porters and stouts are thick and silky, porters have a crisper finish than
stouts.

Porter Food Pairings:

Porters have a rich and deep flavor, so it is best to pair them with foods that have similar taste
and texture. Here are a few examples of dishes that pair well with porters:

 Lobster

 Crab

 Mexican mole

 Barbecue
 Rabbit, venison, and game meats

Stouts

Stouts are best known for their black color and dark, roasted flavor that is similar to porters.
Despite their appearance, stouts are not necessarily high in alcohol content, bitterness, or
flavor, and there are many mild, well-rounded types of stout. This style of beer is usually
characterized by strong hints of chocolate and coffee as well as a silky smooth consistency.

Stouts Food Pairings:

Because stouts have a chocolatey flavor and relatively low alcohol content, they are the
perfect pairing for many kinds of desserts. Here are some examples of the best foods to pair
with stouts:

 Chocolate truffles

 Chocolate mousse

 Lobster

 Barbecue

 Shellfish

Adding food and beer pairings to your menu can help enhance the flavor of your dishes and
bring in more profits. To make the best beer pairings possible, it is important to understand
which flavors work well together. Once you understand the flavor profiles in beer, you can
make delicious and interesting beer pairings that will accentuate the flavors of both your food
and beer. You can also bring out the best flavors in your beer by choosing the right beer
glass for each type.