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- 1. The Basics of Beer Food & Beverage Food & Beverage Management Management
- 2. Beer is a fermented alcoholic beverage made from malted Barley, water and hops
- 3. History of Beer: Historians believe prehistoric man made beer before learning to make bread. Beer has been referred to as “liquid bread”. 4300 BC. - Babylonian clay tablets included recipes for making beer. Beer had become then, as it is today, a vital part of civilization. America produces over 20% of the world’s production of beer products. How many gallons of beer does the average American consume in one year?. 20 Gallons
- 4. Hops Water Yeast Malt Other Grains
- 5. Malt: Malt is sprouted barley. Barley is soaked in water to begin the process of germination, then dried and toasted for flavor. Malting produces an enzyme, diastase, which turns starch into sugar.
- 6. Water The most important and most “publicized” ingredient. Water makes up 85–95% of the volume of beer.
- 7. Yeast: Most crucial and carefully selected ingredient. Fermentation bi-products can affect the character of beer.
- 8. Hops Primary flavoring ingredient. The “spice” of beer. Contributes to the overall character. Serves as a natural preservative.
- 9. Other Grains Adjunct grains – barley, rice, corn wheat. Rice is widely used in American beer to create lighter flavor.
- 12. Mashing •Barley malt is ground and hot water added. •Diastase in the malt converts starch into sugar. Corn or rice is often added for flavor and stability. •The mash is then cooked at a low temperature for up to six hours to extract as much sugar as possible from the grain. •The resulting sweet liquid, called “wort,” is strained for brewing.
- 13. Brewing •The wort is transferred to a brew kettle, where it is boiled with hops for approximately two hours to achieve desired flavor and color. •The hops are removed and the flavored wort is strained, chilled, and pumped into the fermentation tank. •The decision to make it an ale or lager is made.
- 14. Fermenting •The addition of yeast to the wort converts sugars into alcohol and carbon dioxide. •Fermentation time is one - two weeks or more. •Carbon dioxide is trapped in the beer by fermenting the wort under pressure. •Ales - “Top Fermented”; yeast stays on top. •Lagers - “Bottom Fermented”; yeast falls to the bottom.
- 15. Lagering •Lagering is the storing and conditioning stage. •Matures and ripens the beer, mellowing its flavor. •After storage, the beer is pasteurized or filtered, and then kegged, bottled or canned.
- 16. Packaging 12 oz. Bottles: 24 bottles to a case, loose or four six-packs. 12 oz. Cans: 24 or 30 cans to a case. Draft Keg (half barrel) - 15.5 gallons Half Keg (pony keg) - 7.75 gallons Pasteurization: Kills any leftover yeasts, thereby maintaining the proper flavor and alcohol level. Genuine Draft: Uses a superfine filter; not pasteurized.
- 17. Two main classifications of beer are the result of Strain of yeast and Fermentation method Lager Ale
- 18. Lager Lager Fermented at 37°– 49° Yeast sinks to the bottom for bottom fermentation. Beer is stored (lagered) and aged for several weeks or months. Best stored at 40°– 45° Characteristics Pale in color Lighter in taste Lower in alcohol
- 19. Ale Ale Fermented at 50°– 70° Top fermented with a strain of yeast that floats on the surface Best stored at 40°– 45° Characteristics Darker in color Higher in alcohol Fuller body taste More distinctive flavor
- 20. Lager Light Lager: Pale color, soft, dry taste (Bud Light, Miller Lite; 3.2- 4%) Pilsner: Light color, stronger hops, dry taste (St. Pauli Girl, Pilsner Urquell, & most American beers are Pilsner style; 3.2 – 4.5%) Dark Lager: Dark color, full body and sweet, slight hops taste (Beck’s Dark, Heineken Dark; 3.2 – 4.5%) Bock Beer: Dark, slightly sweet, malt flavor, more hops taste (Michelob Amber Bock; 6 – 10.5%) Dry, Ice Beer: Smooth taste, little aftertaste (Bud, Molson Ice; 5.5% alcohol). Malt Liquor: Cheaper version of lager beer, higher alcohol content (Colt 45; 5.5 - 6%). Steam Beer: Deep brown color, aromatic fragrance, tangy bitter taste with a dry finish (Anchor Steam; 4 – 5%).
- 21. Ale Bitter Ale: Copper color, heavily hopped (Bass Ale) (4.5%) Stout: Dark, almost black, full bodied, rich, malt, strong taste (Guinness Stout) (up to 3.5%) Porter: Dark, malt, slightly sweet, less hops flavor (Yuenglings) (5%) Wheat Beer: Cloudy if unfiltered, complex taste, and unique spicy flavor (Sam Adams; 4 – 5%) Scottish Ale: Cloudy, strong, higher alcohol, slight smoke flavor from peat fires (Harplager; 4 – 5%) Pale Ale: Cloudy, hops flavor (Sierra Nevada; 4 – 5%)
- 22. Non Alcoholic: Required by law to be called “malted beverage”, generally contain < .5 % ABV (Kaliber, O’Doul’s). Hybrid Beers: mixed styles of beer, fall into the following categories: fruit & vegetable, herb & spice, wood aged, smoked (Pete’s Strawberry Blonde Ale). Malt Beverages: flavored beverage prepared from malted grains to which natural or artificial flavors have been added (Mike’s Hard Lemonade, Smirnoff Ice).
- 23. FIFO: First in, first out. Rotation is critical. “Born-on Date” Temperature Canned and bottled beer Dry storage: 70° ~ Refrigerated storage: 40° ~ Draft Beer: 36°- 38° Effects of Light Natural – Spoiled beer (“skunk beer”) Skunking has nothing to do with temperature, oxidation, or bacterial infection, though all of these can spoil beer as well.
- 24. Sanitation Dry storage & Draft – sweep, mop, free of debris. Lines should be cleaned every 2 weeks. Canned, Bottled, & Draft… Glassware should be spotless. Tilt glass at a 45-degree angle. Pour beer into the glass. Straighten glass as pouring. Head should be no more than one-inch. Small breweries appeal to beer enthusiasts who seek a high quality, local product, with diversity.
- 25. Drink & Serve Responsibly Food & Beverage Food & Beverage Management Management The End