BEER

HISTORY

• Kui – first early reference of a fermented beverage in china almost 6000 yrs ago fermented from
rice water

• First reference of beer was during the (ancient Iraq) Sumerian era around 4000 BC. “The Hymn to
Ninkasi”, serves as both a prayer as well as a method of remembering the recipe for beer in a
culture with few literate people. Brewing during this era was discovered accidentally.

• During the medieval period it was the monks who had mastered the art of brewing in a
scientifically sequenced procedure. They actually required some nutritious & good tasting beverage
which they could consume during their fasting period thus they started brewing and termed them
as liquid bread.

DEFINITION

Beer is an alcoholic beverage made by brewing and fermenting malted barley (and sometimes other
cereals) with hops added to flavor and stabilize it.

INGREDIENTS USED IN BEER MANUFACTURE PROCESS

• Water

• Cereal (BARLEY)- the source of carbohydrate

• Hops

• Yeast

• Additive(s)

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are
made to germinate by soaking in water, and are then halted from germinating further by drying with
hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars. It also
develops other enzymes which break down the proteins in the grain into forms that can be used by
yeast.
 Cereal - The source of carbohydrate in beer making. The best cereal for beer production is barley.
Apart from barley other grains like rye, maize etc are used but in less quantity.

• Water – Water is the most important ingredient in the making of beer as it is the major component
of beer. The taste and type of water influences the character of beer.

• HOPS – (Humulus lupulus) belongs to the nettle family and the female flowers are used. It is used
in form of flower buds and is used as a flavoring and stabilizing agent. It imparts the bitter taste to
the beer and also acts as an anti-bacterial and clarifying agent preventing the addition of unwanted
particles.

Credit goes to Brabant Monastery for introducing HOPS to beer. The following are examples of hops:

1. Hallertau Mittelfrüh- Germany

2. Goldings- UK

3. Saaz- Czech Republic

4. Cascade - USA

• YEAST - Yeast is a micro-organism which helps in the process of fermentation.

Fermentation - is the process by which bacteria, yeast or any other micro- organism converts sugar into alcohol
and carbon di-oxide in the presence of moisture and oxygen.

Yeasts used in Beer Production are:

Saccharomyces Cerevisiae and Saccharomyces Carlsbergensis

 BEER MANUFACTURING PROCESS

Barley received and screened

Steeping (In water to help germination for about 3 days)

Kilning (Green Malt is then dried on floors & roasted in a kiln to stop further germination)

Milling (After Kilning, the dried and roasted malt is milled to a coarse powder called “GRIST”)

Mashing (The grist is sent to mash tun with hot water @ 65°C)

Lautering (the mash is heated for few hours to extact the soluble materials from the grist)

Brewing (The liquid is now known as “WORT” which is boiled with dried hops and sugar. The spent
hops are then removed by ‘hop back’)

Cooled by a Paraflow to 15°C and Fermentation (Yeast added)

Maturing and Pasteurized (Maturing of Ales for 3-21 days, also sold as Draught Beer and for Lagers
10-24 weeks)

Racking into Casks & Packaging – Bottles, Cans, Kegs/Barrels/Casks

Optional Steps

• Fining – These are brightening agents added to clear and brighten the beer. Eg. – Isinglass (from
air bladders of fish), Seaweed

• Priming – Solution of sugar and hops to develop the beer

TYPES OF BEER

ALE

• Top fermentation

• Fermented at higher temperature (15°C-25°C)

• Short fermentation

• Short maturation

• More hop-flavor

• Generally higher alcohol (4% - 5%)

LAGER

• Bottom fermentation

• Fermented at lower temperature (5°C-9°C)

• Long fermentation

• Long maturation

• Less hop-flavor

• Generally lower alcohol (3.2% - 4%)

Variations of Ale

• Stout

• Porter

Variations of Lager

• Light lager (Pilsner)

• Dark lager
Bottled or canned

• Below 70°F

• 1 to 3 months

Draught

• 36° to 38°F

• 2 weeks (48 hrs in tropical countries)

Foreign beers

• Upto 5%

Indian beers

• Below 5% (strong variants – up to 8%)

Temperature

• Lager - 45°F

• Ale - 50°F

• Indians prefer at 40°F

Service-ware

• Bottles/Cans – glass/goblet/mug

• Draught – tankard (also pitchers)

BRAND NAMES

Ale

• Boddington’s

• Ballantine

• King of Ales

• Provisie

Stout
• Guinness

• Russian Imperial Stout

• Murphy

• Young’s Stout

• Beamish

Lager

• Heineken

• Budweiser

• Carlsberg

• San Miguel

• Lowenbrau

• St. Pauli Girl

• Olympia

Pilsner

• Pilsener Urquell

• Tuborg

• Konig

• Heineken Pils

POPULAR BRAND NAMES

• Budweiser – U.S.A

• Hoegarden – Belgium

• Corona – Mexico

• Amstel, Heineken – Netherlands

• Fosters, Millers – Australia

• Carlsberg, Tuborg – Denmark

• Asahi – Japan

• Guinness – Scotland

Storage of Beer

• Beer must be stored at 13–15°C (55–58°F) in a well-ventilated cellar.

• Spile (Small Wooden Peg/Stopper) control should be done to ensure the quality of the beer and
control the pressure inside the cask.

• Tapping should be carried out 24 hours before it is required.

• High temperature fluctuations will spoil the beer.

• Bottled beers should not be exposed to sun light.

Faults in Beer

Sour Beer

• Deposits of yeast in the pipes and dispensing equipment

• Adding stale beer to a fresh cask of Beer

• Not exhausting the beer on time

• Exposing the beer to heavy fluctuations of temperature

• Exposed to heavy lighting

Cloudy Beer

• Stored in low temperature

• Uncleaned or poorly cleaned pipes

• Trying to pull the beer from the cask without removing the spile

Flat Beer

• Poor or faulty spile control – having a soft spile when a hard/firm spile is required
• Beer stored at a very low temperature

• Served in a greasy glass

• Poured and left in the glass for a long time