PRESENTATION ON INDUSTRIAL TRAINING ON

BEER PROCESSING TECHNOLOGY & QUALITY

ANALYSIS
What is Beer ?
• Beer is a foamy alcoholic beverage usually made from malted cereal grain
(as barley), flavoured with hops, and brewed by slow fermentation.

• Beer is actually the most commonly consumed alcoholic drink around the
world, and it's believed to be the oldest too.

• Brewers make beer by fermenting a grain usually barley or wheat and

adding hops or other flavouring agents.
Types of beer
Ales
Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances
of fruit or spice and a pleasantly hoppy finish.
Lagers
A lager, which can range from sweet to bitter and pale to black, is usually used to describe
bottom-fermented brews of Dutch, German, and Czech styles.
Stouts & Porters
Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a
combination of roasted malt to impart flavour, colour and aroma.
Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured
by barley.
Malts
Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and nuts. They
can be light to full bodied.
Raw materials
Water
Beer is up to 97% water. It only makes sense then that the quality of the water would have a significant
impact on the quality of the beer.

Malt
Barley malt is use here as main raw ingredient, it provides the sugars that are fermented by yeast to produce
alcohol and CO2.

Hops
Hops are the spice of beer. They provide bitterness to balance the sweetness of the malt, as well as flavours
and aromas ranging from citrus and pine to earthy and spicy.

Yeast
It is said that brewers make wort (the word for unfermented beer) and yeast makes beer. Saccharomyces
carlsbergensis is the strain typically use in beer manufacturing in UBL plant.
Products in UB,Kalyani plant
Plant Layout
Processing of
beer
BEER PROCESSING FLOW SHEET
Malt silo Magnetic
Classifier Aspirator Destoner Milling
separator

Wort
Wort
Whirlpool Holding Lauter Tun Mash Kettle Grist bin
Kettle Tank

Plate Heat Unitank or Pre-buffer Filtration Post-buffer Aldox

Exchanger Fermenter Tank Tank Tank Carboblend
er

Bottling and Bright Beer

Labelling tank
GRINDNG SECTION

MALT SILO CLASSIFIER ASPIRATOR MAGNETIC

SEPERATOR

GRIST BIN MALT MILL DESTONER

 BREW HOUSE OPERATION
ADJUNCT
COOKING

WORT
GRIST BIN MASHING LAUTERING
HOLDING

WORT WORT
WHIRLPOOL
COOLING BOILING
FERMENTATION
• Fermentation means to metabolize substrates into products by the activity
of microorganisms and simultaneously to gain energy. In our case yeast
transfers sugars to ethanol and CO2.

• Fermentation is started by adding yeast to the wort a process called

pitching.
FILTRATION
AND CARBONATION
BOTTLING AND LABELLING
CIP IN THE BREWERY
Steps of CIP process:
• Hot water flushing for 10 minutes.
• 2% Caustic treatment for 30 minutes.
• Water flushing for 10 minutes.
• Acid treatment for 20 minutes.
• Water washing for 10 minutes.
• 5% per acetic acid use as sterilant.
• Water washing.
 QUALITY ANALYSIS
QUALITY ANALYSIS FOR COMPONENTS TESTS

WATER The quality factors to be checked for beer

production is that- Hardness of water,
Alkalinity, Chloride, Calcium & pH.

MALT Moisture content.

BROKEN RICE Kettle test: Hot water was added into

broken rice sample and taken the smell. A
RAW MATERIALS pleasant smell was indicated that the rice is
fresh.
Freshness indicator:
• The broken rice sample was treated with
mixture of bromophenol green & methyl
red.
• Green colour indicates fresh material;
yellow colour indicates not very fresh and
orange colour indicates old rice sample.
QUALITY ANALYSIS FOR COMPONENTS TESTS AND PROCEDURE
• Wort sample was taken in a measuring cylinder and set
Original gravity (OG) the temperature at 20℃.
• Hydrometer was dipped into the sample.
• When the meter was stabled, the was noted down.
Bitterness • First beer sample was centrifuged and 10 m1 sample
was taken in a beaker.
• 1ml 3N HCI was added to it.
• 20m1 isooctane was added.
• Then it was shaken in a wrist action shaker for 15
WORT minutes.
• The sample was put in spectrophotometer.
• The absorbance value was taken at 275mm wavelength.
Bitterness= (optical density × 60) BU
Colour • First the sample was allowed to centrifuge.
• Measure the absorbance of the sample under 430nm
wavelength in spectrophotometer instrument.

Colour of the sample= (OD × 25) EBC

pH pH of the sample was checked by digital pH meter.
Generally, pH of wort is about 5.4 to 5.5.
QUALITY ANALYSIS FOR COMPONENTS TESTS AND PROCEDURE
Alcohol content Alcohol % was determined by alcoholyzer.

Bitterness • First beer sample was centrifuged and 10 m1 sample

was taken in a beaker.
• 1ml 3N HCI was added to it.
• 20m1 isooctane was added.
• Then it was shaken in a wrist action shaker for 15
minutes.
• The sample was put in spectrophotometer.
BEER • The absorbance value was taken at 275mm wavelength.
Bitterness= (optical density × 60) BU

Haze Haze of beer was measured by using haze meter. 10ml

sample was taken in a beaker and placed it into haze
meter. The haze value was reported for 90-degree angle in
EBC unit. The maximum permissible limit of haze in beer is
0.7 EBC.

Foreign gas Foreign gas can denature beer protein and generate off
node in beer. Foreign gas in beer measure by impact air
tester. Oxygen gas can damage original flavour in beer.
QUALITY ANALYSIS FOR COMPONENTS TESTS AND PROCEDURE
Diacetyl Test • 1000ml sample was taken in a beaker and mixed with
3.5 ml disodium hydrogen phosphate.
• Solution was allowed to distilled at 75℃.
• 20 ml distillate was taken.
• 1ml hydroxyl ammonium chloride was added to 10 ml
sample and set at oil bath till volume 3-5ml.
BEER • Other 10ml distillate was added to it and 1 ml disodium
hydrogen phosphate was added to it.
• It was set in spectrophotometer at 220nm wavelength
to find the absorbance value which gives the equivalent
concentration of diacetyl.
Below 0.1 ppm diacetyl should present in beer.
Dimensions Length, height, Thickness and GSM was measured for a
carton box.
Cobb tester Water abortion capacity of the carton boxes was checked
CARTON & LABEL by cobb testing apparatus.

Scruff proof tester This apparatus was used to check that the labels were
properly printed or not.
YEAST MANAGEMENT PROCESS

Yeast Yeast
Pitching
cultivation propagation

Yeast recovery
Yeast Drying
and store
CO2 RECOVERY PLANT
WATER TREATMET PLANT
ACTIVATED
MULTIGRADE
BORE WELL CARBON SOFTNER
FILTER
FILTER

PURIFIED REVERSE
WATER OSMOSIS CLORINATION
EFFLUENT
TREATMENT
PLANT
THANK YOU