UNIVERSITY OF SCIENCE AND TECHNOLOGY OF HANOI
Department of Life Sciences
Subject: Food Microbiology
Lecturer: Dr. Phạm Hoàng Nam
REPORT:
Visiting FBT draft beer factory, Phu Dien: A
comprehensive review
Group 1 - Students:
Nguyễn Minh Anh - 22BI13025
Nguyễn Thu Ba - 22BI13048
Trương Ngân Giang - 22BI13134
Hồ Quỳnh Hoa - 22BI13166
Tạ Minh Phương - 22BI13365
Date:
27/6/2024
Hanoi, July 2024
ABSTRACT
I. Introduction
II. Methodology
III. Results
1. Process Overview
1.1 Ingredients
In brewing, malt, which is produced from malting processing, is the fundamental component of beer,
serving as the sugar source the yeast ferment into alcohol during the brewing process.There are numerous
types of barley, resulting in a wide variety of malts and generally a type of beer uses more than one type
of malt. Pilsner malt is the base malt for other malt types, imported from the Czech Republic. Vietnamese
malt, sourced from Mr. Đường (Tiên Sơn area, Bắc Ninh), is produced domestically by utilizing imported
barley, ensuring high quality at a competitive price. This represents the first-ever domestic malt
production in Vietnam, with subsequent facilities such as the Intermalt factory in Vung Tau. Besides base
malt, caramel malt, responsible for imparting color to beer, is created through high-temperature drying,
roasting, or toasting of barley. The color intensity of beer is measured in European Brewing Convention
(EBC) units: 0-30 EBC for drying, 30-100 EBC for roasting, and >100 EBC for toasting until it becomes
black malt. Another base malt is Munich malt (German) with an EBC of 20, and is used in brewing
Paulaner beer. German malt is preferred over those from France, the Czech Republic, Australia, and
Belgium due to the less favorable climate in the United States for barley cultivation. Each kind of beer
has its own recipe as the selection and composition of malt significantly influence the characteristics of
beer. For example, IPA beer is required 250kg of malt, comprising 120kg of Pilsner malt, 80kg of Pale
malt, and the remaining portion of Carapils malt.
There are various types of hops that use different parts of these plants. Hop cones are milled and
compressed into pellets, commonly used in craft brewing, emphasizing flavor quality. The types made
from hop leaves are less aromatic than hop cones. Extracts from hop stems and branches used by
breweries in Saigon and Hanoi in the past to impart bitterness without strong aroma, thus reducing costs.
Pellets of hop cones in FBT craft beer factory
Another important ingredient for beer making is yeast. Saflager yeast facilitates bottom fermentation in
beer brewing, conducted at lower temperatures ranging from 8℃ to 15℃. The factory used Saflager
yeast from Fermentis which is a leading American brand. And Lallemand Nottingham yeast is used for
top fermentation in beer brewing.
1.2 Brewing process
There is a screen that monitors various types of beer and their respective positions within the storage
tanks. For instance, the factory now has black beer which is stored in the N1 tank position, Pale beer in
the N10 tank, Triple beer in the N3 tank,…
Beer products and their storage tanks
First of all, the barley is crushed with roll crushers in order to increase the surface area. The more surface
area, the more efficiency of the malting process. However, excessive grinding results in increased sugar
content but may lead to filter clogging or seepage into the beer, causing turbidity and extraction of tannins
from husks which contribute bitterness. The factory’s roll crusher efficiency of 500 kg/h ensures an
adequate supply of raw materials for one batch of beer (2000L).
After being crushed, the barley is boiled to enzymatically hydrolyze the starch into sugars through
saccharification. The resulting sugar solution undergoes filtration to remove impurities. Subsequently, the
filtered solution is boiled with hops, where polyphenols from hops and amino acids from malt interact to
form precipitates. The mixture undergoes centrifugation to separate solids from the liquid phase and we
get the malt. The solution was filtered several times to ensure the clarity and consistency in the beer
making process. In industry facilities, the malting process typically involves 4 main equipment units with
distinct functions. On the other hand, in this craft beer factory the process is streamlined into two main
units. The first tank is used for the malting process then transfers the solution to the second tank in order
to filter. After that, it is pumped back into the first unit and boiled with the hops to extract flavor and
aroma. And the second tank responses for centrifuging the boiled malt. At this time, the wort resulting
from centrifuged malt is up to 80℃.
In the next step, the wort is transferred to the tank system with different volumes, depending on the
quantity purchased for the fermentation process. A transparent plastic tube is placed next to each tank,
which is used to measure the amount of solution in the tank through water level rise in the tube. The yeast
will be added after the wort is filled into the tank. The decomposition of carbonic acid (H2CO3) into
water (H2O) and carbon dioxide (CO2) is a crucial aspect in beer dispensing systems. Because when beer
is poured from the top downward, it disrupts the natural carbonation
Each kind of beer and yeast strain requires a specific cooling temperature to optimize fermentation, for
instance, Ale beer fermented in about 16℃ to 20℃. Therefore, the malt in the second tank must be
cooled down quickly before being transferred into the store tank. And also there is a cooling coat
surrounding the tank in order to ensure reaching the required temperature. Hence, the employees flush
water around the second tank to reduce wort temperature down to 50℃. The cooling system employs
ammonia as the refrigerant, which evaporates to cool freezing agent glycol to around -4 ℃ to -5 ℃. After
that, the chilled glycol then flows through a counterflow heat exchanger, lowering the wort from 50 ℃ to
19℃. The system includes three heat exchangers: cooling wort with water and glycol to achieve a final
temperature of 19℃ and
2. Product Analysis: Describe the taste, color
Black beer - Chocolate beer has a dark color, nearly black-brown. When first poured into the glass, the
beer had a good amount of foam, the beer level was around three fourth of the glass after the foam
subdued. The taste when first ingested was sweeter than commercial beer, but still had a tinge of
bitterness. The aftertaste was like high-quality chocolate. The high alcohol level made the throat and
stomach warm.
Double IPA has a light yellow color. The foam was soft and at a decent amount. The taste when first
ingested was light and fresh, better when being cooled. The aftertaste was bitter than commercial beer in
a pleasant way, mostly concentrated at the end of the tongue.
3. Quality Control
Sanitation procedure: Pouring a mixture of detergents and water into the machines and letting them run
for proper cleansing. After using, the mixture can be kept for next time and added more detergent. The
mixture should be discarded after a finite amount of times.
Primary fermentation process: Reducing the sugar level to approximate 3.5 and closing the valve. This
would cause the pressure to increase, keeping the foam quality for the beer. After a finite amount of time,
the valve should be opened to reduce pressure and avoid explosion.
Second fermentation process: Gathering and disposing the remaining impurities and enhancing the flavor
by adding fruit flavors.
IV. Discussion
V. Conclusions
