beer

beer
• Beer is a low alcohol content beverage produced by fermenting sugars
extracted from various types of cereals. A large number of different beer types
exist that vary in the use of raw material, and the strength, taste profile, and
packing of the final product.
• Production methods differ by brewery, as well as according to beer types,
equipment, and national legislation.
• Historically beer was produced from malted barley. However, there is a trend
toward a more diverse group of cereals, with modern large breweries
increasingly using maize and rice.
• The sugar is extracted from the cereal into the water, hops are added, and the
mixture boiled. After cooling, the mix is fermented with yeast to produce
alcohol. This raw beer is then matured and packed. Some beers are filtered and
pasteurized.
 Raw Material
• The raw materials for beer production generally include:
1. Cereal (barley malt, rice or maize),
2. hops,
3. water, and
4. yeast.
• The malting process converts the starch in the cereal into fermentable sugar
which is extracted from the malt during mashing.
• Extracts from the hop are used as a preservative and to add bitterness to the
sugar solution.
• Yeast converts the sugars into alcohol during fermentation.
• Brewery operations require heating and cooling, cleaning agents, and
packaging materials.
 FORMS OF BEER
• Lager: Beers made with yeast that settle on the bottom
(Saccharomyces carlsbergensis) of the container used. Thus, all the
yeast and other material settles on the bottom which results in a clear
beer.
• Pilsner: A colorless lager beer. Water used for this style of beer tend to
be harder, with a higher calcium and magnesium content than water
used for lager. The color of pilsner is also lighter than that of lager beer.
• Ale: Beers made with yeast that floats (Saccharomyces cerevisiae) to
the top of the brewing vats, resulting in a cloudier beer. They tend to
have a higher alcohol content than lagers.
• Porter: A very dark ale. The darker color and special flavor comes from
toasting the malt before brewing. This usually results in a stronger
taste and higher alcohol content.
• Stout: A very dark, almost black ale. The dark color and roasted flavor
is derived from the roasted barley, and/or roasted malt.
 processing
❖STAGE ONE: MALTING & MILLING
• The barley has been modified to malt and its milled immediately prior to use.
• Each beer has its own formulation with regards to the blend of different malts.

❖STAGE TWO: MASHING & LAUTERING

• The tank has a mixing paddle to ensure that the mix of water and malt is constantly
agitated during mashing. The malt is mixed with hot water to allow the starch to be
converted into sugar by enzymes.
• The temperature of the mixture is crucial, as the type of sugar converted is
temperature dependent: some sugars are fermentable, while others are non-
fermentable, giving richness feel to the finished beer.
• There are steam jackets on the outside of the tanks to heat the mash in stages. This
mashing process takes about two hours.
• The sweet liquid, now called wort, can pass through the screens of the false bottom
while the grain stays behind.
• The wort is then pumped into the kettle. This process takes about 1.5 hours.
• Afterwards, the spent grain is collected for cattle feed.
 processing
❖STAGE THREE: BOILING & WHIRLPOOL
• Once all the wort is in the kettle, the liquid is boiled for 60-90 minutes. This ensures
that the wort is sterile.
• Boiling also evaporates some water, concentrating the wort and intensifying the color
somewhat.
• Hops are added to the kettle at the start of boil for bitterness and at the end of boil
for aroma and flavor
• The wort is then recirculated through a whirlpool effect which ensures the residual
hop product and proteins and enzymes are coagulated, and settle out of the liquid as
a sludge called trub. This trub is partially removed from the bottom of the kettle
which ensures the bitter wort is nice and clear when transferred through to the next
stage.

❖STAGE FOUR: COOLING THROUGH HEAT EXCHANGER

• Once boiling is completed, the wort is cooled to around 20 ˚C through a heat
exchanger on its way to the fermenter. This process takes about 1 hour.
• By heat exchanging, we recover the energy used to boil the wort, i.e. cold water
becomes hot water, and returned to the Hot Liquor Tank which is then used to brew
more beer or for cleaning.
 processing
❖STAGE FIVE: FERMENTATION & MATURATION
• Once all the wort is in the tank, the yeast is added. The yeast will ferment the
wort and turn it into beer.
• Primary fermentation will take about 3 – 4 days to complete. Fermentation
temperatures will vary depending on beer styles, a lager is fermented below 16
˚C, ales are fermented above 20˚C.
• At the end of fermentation, the finished beer is chilled to 10˚ C and then 4˚ C
and kept in the tank for maturation, usually around three weeks.

❖STAGE SIX: FILTERING INTO A BRIGHT BEER TANK

• When the beer is required for packaging, either in kegs or bottles, the beer is
earth filtered into a Bright beer tank (BBT).
• Filtering removes yeast, leaving the beer crystal clear. Some beers are not
filtered at all and still contain yeast.
• The CO2 (carbon dioxide) is adjusted in the BBT and it is then ready to be
packaged.
• Beer is kept freezing cold.
 processing
❖STAGE SEVEN: PACKAGING
• Beer is packaged into either kegs or bottled in glass bottles.
• Each keg holds 30 liters or 50 pints or 50 liters, about 85 pints.
• If bottled, the beer is counter pressure filled (double pre-evacuation)
to reduce oxidation and capped on foam to ensure it is free of any
nasty microbes and will remain stable in the bottle.

❖STAGE EIGHT: DISTRIBUTION

• Kegs are delivered to the bars and pubs and also used for festivals and
promotions.
• Bottles are delivered to off licenses, restaurants, pubs, sporting clubs
etc.
processing
 defects of Beer
❑Band-Aid (chlorophenol): This aroma also may remind you of
disinfectant or diaper aromas. It’s the artificial quality that really stands
out in this defect, which usually is caused by a problem with sanitizers
or yeast.
❑Butter or butterscotch (diacetyl): Beers with too much diacetyl often are
called “butter bombs” and the cause is often a problem with the yeast
and amino acids.
❑Cardboard (oxidized): The aroma usually will remind you of wet
cardboard or wet paper. It can be a sign of boiling too long, but more
often it’s simply stale beer that’s too old or been stored improperly.
❑Cheesy (isovaleric acid): It can have a benign origin, such as the poor
storage of hops, or it could be a bacterial infection.
 defects of Beer
❑Cooked corn or cabbage (di-methylsulfide): Often called DMS, if this is in your
beer’s nose, it’s probably a sign of something gone awry, especially in ales. It also
may have an asparagus or vegetal smell. In dark beer, the aroma may remind you of
tomato soup. Its cause is commonly a grain infection or brewhouse problem, which
usually occurs in the boil.
❑Green apples (acetaldehyde): If you smell green apples or green leaves, it’s most
likely a sign that the beer was released too soon, or that there was a yeast metabolic
problem. Like its aroma, the beer is a little green. While usually evidence of a defect,
it’s not as unpleasant a problem as many others.
❑Light struck (methyl mercaptan or isopentyl mercaptan): A beer can become light
struck, causing it to smell like a skunk; it happens almost instantaneously when it
encounters light, especially UV rays. Fluorescent lights and bright sunlight are
common culprits. Since both clear and green glass offer much less protection, many
popular brands of beer are very susceptible to this problem. Brown glass, while not
perfect, offers the most protection of any common glass color, which is why most
brewers use this for their bottles.
 defects of Beer
❑Metallic (lacquer like, metallic): It’s important to note that this would
hardly ever come from canned beer. The metal turbidity that once caused
metallic flavors to leach into canned beer has been virtually eliminated.
Today, can manufacturers spray an organic polymer inside the can so
that the beer literally never touches the aluminum. Metal flavors in beer
are usually bitter, and they’re always bad, caused primarily by iron,
copper or other metals in the water.
❑Plastic (phenolic): The aromas in your beer should never seem artificial,
and that’s what phenolics smell like. They have an artificial aroma that
can take the form of something medicinal,
 HEALTH BENEFITS OF BEER
• Beer has many health benefits if it is consumed in moderate amounts.
Some of these interesting health benefits would include the following
(Ore, Mironov and Shootov, 2018):
➢Anti-cancer properties: Hops used in beer, through its flavonoid
compound called Xanthohumol plays a major role in the
chemoprevention of cancer, including prostate cancer.
➢Reduced risk of cardiovascular diseases: Beer contains vitamin B6
which protects against heart diseases by preventing the build-up of a
compound called homocysteine. Moderate beer consumption increases
bone density, thereby preventing the risk of fractures and osteoporosis.
➢Diabetes: Moderate beer consumption would have a lower prevalence of
type 2diabetes.
 HEALTH BENEFITS OF BEER
➢Prevention of anemia: Beer is a good source of vitamin B12 and folic
acid which prevent anemia. Vitamin B12 is also essential for maintaining
normal growth, good memory and concentration.
➢Hypertension: According to Biomedicine, regular beer drinkers would
have lower blood pressure, compared to people that consume similar
amounts of wine or other spirits.
➢Anti-aging properties: Beer increases the potency and impact of vitamin
E, which is a major antioxidant in the body. It is an important part of the
maintenance of healthy skin, while also slowing down the aging process.
➢Gallstones: Regular consumption of moderate amounts of beer would
affect the cholesterol levels and decreases bile concentration, leading to a
reduced risk of developing gallstones.
 HEALTH BENEFITS OF BEER
➢Prevention of dementia and coronary disease: Beer consumption also boosts the
level of “good cholesterol” by 10-20%, thus reducing the risk of dementia and
cardiovascular diseases.
➢Aids digestive system: Beer possesses a number of digestive properties, which
include the stimulation of gastrin, gastric acid, cholecystokinin and pancreatic
enzymes.
➢Kidney stones and osteoporosis: Potassium, sodium and magnesium present in beer
is important in reducing risk of kidney stones. The silicon also present in beer is
readily absorbed by the body, further explaining the protective effect of beer against
osteoporosis.
➢Stress buster: Beer reduce stress and facilitates sleep like other alcohols.
➢Diuretic: Beer acts as a diuretic and significantly increase urination. This facilitates
the increased removal of toxins and waste materials from the body.
Thanks