HARAMAYA UNIVERSITY

HARAMAYA INISTITUTE OF TECHNOLOGY

DEPARTMENT OF CHEMICAL ENGINEERING

PRESENTATION OF INTRODUCTION TO BIOCHEMICAL ENGINEERING ON

BEER PRODUCTION PROCEESS

PREPARED BY
GROUP 08 MEMBERS
Introduction
 The process of making beer is known as brewing. A dedicated building for the
making of beer is called a brewery, though beer can be made in the home and
has been for much of its history. A company that makes beer is called either a
brewery or a brewing company.
 The purpose of brewing is to convert a starch source into sugary liquid called
wort and to convert the wort through the fermentation process effected by
yeast into the alcoholic beverage known as BEER.
 There are several steps in the brewing process, which include malting,
milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and
packaging
 Literature Review
 The basic ingredients of beer are water; a starch source, such as malted barley,
able to be scarified (converted to sugars) then fermented (converted into alcohol
and carbon dioxide); a brewer's yeast to produce the fermentation; and a
flavorings such as hops.
Water
 Beer is composed mostly of water. Regions have water with different mineral
components; as a result, different regions were originally better suited to making
certain types of beer, thus giving them a regional character.
Starch source
 The starch source in a beer provides the fermentable material and is a key
determinant of the strength and flavor of the beer. The most common starch
source used in beer is malted grain. Grain is malted by soaking it in water,
allowing it to begin germination, and then drying the partially germinated grain in
a kiln. Malting grain produces enzymes that convert starches in the grain into
fermentable sugars.
 Yeast
 Yeast is the microorganism that is responsible for fermentation in beer. Yeast
metabolizes the sugars extracted from grains, which produces alcohol and carbon
dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast
influences the character and flavor

Hops
 Hop cone on the vine Flavoring beer is the sole major commercial use of hops.
The flower of the hop vine is used as a flavoring and preservative agent in nearly
all beer made today. The flowers themselves are often called "hops".
 Hops contain several characteristics that brewers desire in beer. Hops contribute a
bitterness that balances the sweetness of the malt; the bitterness of beers is
measured on the International Bitterness Units scale.
 In general beer is
 BARLEY –body & soul of beer
 YEAST – life of beer
 HOPS – spice of beer
 WATER – integrity & purity of beer
 ADJUNCTS – Additive grains like rice or corn, fruit or spices
Methodology of beer production

Malting
 Malting is the process of readying barley to be used in brewing. Barley is a tall
grass with seeds on the top of the stalk. Barley is not good for baking but is good
for brewing beer. Barley comes in many strains and varieties that ultimately
influence the flavor of the beer. Malting is made up of 3 steps: steeping,
germination and kilning. Each step of the malting process unlocks the starches
hidden in the barley.
steeping
 Steeping is the first step in malting. Here the grain is steeped (soaked) in a vat of
water for about 40 hours. After steeping comes germination. To germinate the
barley, the grain is spread out on the floor of the germination room for about three
to five days where rootlets begin to form.
 Germination
 The germination process produces the enzymes which break down the starches
within the grain into shorter lengths. At the end of the germination process, about
three days, the starch has become soft and the enzymes have not started converting
the starch into sugar yet. The barley grain is called green malt.
Kilning
 The final stage of the malting process is drying or kilning. Once the plumule or
rootlets below the husk grow to three quarters the length of the grain, germination
is halted by drying the green malt on metal racks in the kiln house at 50° C. The
temperature is then raised to 85°C for a light malt, or higher for a dark malt.
 Milling
 Milling is the cracking apart of the grain which the brewer chooses for the particular
batch of beer. Milling the grain allows it to absorb the water it will eventually be
mixed with in order for the water to extract sugars from the malt.
Mashing
 Mashing is the process of turning the finely-ground malt, known as the grist, into a
sweetened liquid. Mashing converts the starches, which were released during the
malting stage, to sugars that can be fermented. The milled grain is dropped into
warm water then gradually heated to around 75° C in a large cooking vessel called the
mash tun. In this mash tun, the grain and heated water mix creating a cereal mash to
dissolve the starch into the water, transforming it into sugar - mainly maltose.
Because water is such a vital part of the brewing process, the water itself is a key
ingredient. This sugar rich water is then strained through the bottom of the mash and
is now called wort. (Pronounced wert.)
 Lautering
 The spent grains are filtered out and the wort is ready for boiling which involves
many technical and chemical reactions. During this stage, known as Lautering,
important decisions will be made affecting the flavor, color and aroma of the beer.
Cooling
 The wort is transferred quickly from the brew kettle through a device to filter out the
hops, and then onto a heat exchanger to be cooled. The heat exchanger basically
consists of tubing inside of a tube of cold water. It is important to quickly cool the
wort to a point where yeast can safely be added, because yeast does not grow in high
heat. The hopped wort is saturated with air, essential for the growth of the yeast in the
next stage.
 Fermentation
 After passing through the heat exchanger, the cooled wort goes to the
fermentation tank. The brewer now selects a type of yeast and adds it to the
fermentation tank. This is where the "real magic" of brewing happens - when
the yeast, a micro-organism, eats the sugar in the wort and turns it into alcohol
and carbon dioxide. This process of fermentation takes ten days. The wort
finally becomes beer. Each brewery has its own strains of yeast, and it is these
that largely determine the character of the beer. This is called top fermentation,
and ales are brewed in this way. When at the end of fermentation the yeast cells
sink to the bottom, the process is known as bottom fermentation, used for lager.
Maturation
 Maturation, also called racking or conditioning, is the next step. The beer has
now been brewed, but it can still be improved through maturation. During this
phase, the brewer moves, or racks, the beer into a new tank called the
conditioning tank. The brewer then waits for the beer to complete its aging
process. The taste ripens. The liquid clarifies as yeast and other particles settle.
Secondary fermentation saturates the beer with carbon dioxide.
 Filtering
 Filtering or Finishing is the process where the beer is filtered and carbonated.
Further filtering gives the beer a sparkling clarity. The beer is moved to a holding
tank where it stays until it is bottled, canned or put into kegs.
Packaging
 Packaging is putting the beer into the bottles, cans or some other high volume
vessels. One of the most important things in packaging is to exclude oxygen from
the beer.
 Filling techniques ensure air does not come into contact with the beer, and cannot be
trapped within the container.
DRINKING THE BEER IS
GOOD BUT NOT MORE!!!!!