Brewing ppt
- 1. Lasina J Maris Stella College
- 2. Introduction History Types of Beer Ingredients And their role in brewing Brewing Process World Beer Production Consumption Comparison with Indian Beer Consumption and production By-Products Conclusion References
- 3. Alcoholic beverage produced by fermentation of sugar- rich extracts derived from cereal grains or other starchy materials.
- 4. Beer is the world's most widely consumed and likely the oldest alcoholic beverage. It is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops
- 5. • Man has been making beer since the dawn of civilization. • Sumarian beer recipe – 3000 BC • Resembled liquid bread: – Barley and Emmer – Spices / fruits – No Hops • Safe, nutritious, and exhilarating beverage. S (4000 BC) Sikaru Egypt (3000 BC) Zythum India (2000 BC) Sura China (2000 BC) Kiu
- 6. It is the term coined by the Campaign for Real Ale (CAMRA) in 1973 for:- "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide“.
- 7. Pale ale is a beer which uses a top- fermenting yeast and predominantly pale malt. It is one of the world's major beer styles.
- 8. Stout and porter are dark beers made using:- roasted malts or roast barley typically brewed with slow fermenting yeast. The name Porter was first used in 1721 :- to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout.
- 9. Mild Ale has a predominately malty palate It is usually dark colored with an ABV (Alcohol-by-volume) of 3-3.6% Although there are lighter hued milds, they can also reach upto 6% ABV(Strong Ale)
- 10. Wheat beer is brewed with a large proportion of wheat. Wheat beers are usually top-fermented (in Germany they have to be by law).
- 11. Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as:- Brettanomyces bruxellensis Brettanomyces lambicus are common in lambics.
- 12. Lager is cool fermented beer. Pale lagers are the most commonly consumed. The name "lager" comes from the German "lagern" for "to store”. Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (fermentation phase) and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase).
- 13. • It is a "cleaner"-tasting beer. • Modern methods of producing lager were pioneered by Gabriel Sedlmayr, the Younger – who perfected dark brown lagers at the Spaten Brewery in Bavariain 1840–1841. • With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
- 14. MALT ADJUNCTSHOPS YEAST WHAT IS IN A BEER?
- 15. The basic ingredients of beer are :- Water A starch source, such as malted barley:- able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide) A brewer's yeast, to produce the fermentation; A flavouring such as hops. A mixture of starch sources may be used (with a secondary starch source) such as maize (corn), rice or sugar, often being termed an adjunct. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.
- 16. NATURAL ENZYMES COLOR FOAMY HEAD MALTY SWEET FLAVOR Two row & six row barley malt are usedBody BA&RSoLuElY
- 17. The starch source in a beer provides the fermentable material key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain.
- 18. One cell micro- organism ALE: Top fermenting Thousands of brewers yeast that create a variety beer styles LAGER: Bottom fermenting Alcohol YEAST
- 19. • Two types of brewing yeasts, originally classified on flocculation behavior are:- TOP FERMENTING BOTTOM FERMENTING Ale Yeast Lager Yeast WeissYeast
- 20. The dominant types of yeast used to make beer are:- Top-fermenting Saccharomyces cerevisiae Brettanomyces ferments Lambics Torulaspora delbrueckii ferments Bavarian weissbier. TYPES OF YEAST USED
- 21. Ale La b Lager
- 22. • Ale is synonymous for beer • Top fermenting yeasts Yeast • Ferment at higher temperatures (64°F – 72 °F) • Ferments less fully and less discriminately • Characterized by more-fruity flavors & aromas with a malty, full bodied flavor • Prior to the 1800’s ales were almost universal
- 23. Weiss • Bavarian origins - closely related. Yeast • Produces beer that has spicy, clove, vanilla, and nutmeg flavor notes - POF. • PAD1 gene phenylacrylic acid decarboxylase • Decarboxylation of ferulic acid forms 4-vinyl-guaiacol, which gives the characteristic clove flavor. • Warm fermentation temperatures: 65 to 72 °F.
- 24. Lager • Bavarian origin. • 1400s in Munich - cool fermentations (selective pressure) • Taken to Pilsen and Copenhagen in 1840s • Pale malt, soft water, aromatic hops Yeast • Became very popular - displaced ale yeast • Popularity fueled by advances of Industrial Revolution • Steam power, refrigeration, railroads, pasteurization and filtration technology • Strains are closely related - common origins • Cool fermentation temperatures: 42 to 52 °F • Beers are more delicate, clean, drinkable, and less aromatic.
- 25. HOPS MICROBIAL STABILIZATION hops have antiseptic qualities HOP AROMA fruity flowery characteristics BITTERNESS balances malt sweetness FOAM STABILIZATION enhances head properties
- 26. • There are two primary hop styles: • Hops are grown around the world between the 35th and 55th degrees of latitude and harvested in fall. Aroma Hops Bitter Hops Saaz Brewer’s Gold Fuggle Unique Hallertua
- 27. • Before the thirteenth century, until the sixteenth century, beer was flavoured with other plants; – for instance, grains of paradise or ale hoof. • Combinations of various aromatic herbs, berries, and even ingredients – like wormwood would be combined into a mixture known as gruit and used as hops are now used.
- 28. • Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer. • And really, anything else a gruit producer thought would taste good in their brew. • Some herbs commonly used in gruit: – sweet gale – mugwort – yarrow – ivyG – horehound – heather – juniper – ginger – aniseed – carraway
- 29. Makes up 92% of the beer Impurities, aromas & flavor differences can be mitigated Soft water: adds smoothness Hard water: helps add crispness Water styles can effect flavor WATER
- 30. adjuncts commonly used: • Corn grits Types of • Rice • Corn syrups (high maltose and dextrose) Purpose: • Additional source of fermentable sugars • Lighter body
- 31. • Some brewers have produced gluten- free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.
- 32. Makes Beer appear bright and clean Precipitates Out Ex: Isinglass (from swimbladders of fish) Not Cloudy CLACRlarIiFfyYinIgNG AGAEgeNnTtsS
- 33. MALTING MILLING MASHING LAUTERING BOILING FERMENTING CONDITIONING FILTERING PACKAGING Water Barley Yeast Hops Flavours, Spices Bottles Cans (2-4 Weeks)(3-4 Days) (1-2 Hours)(45-37°C) (45-90 Mins.)
- 34. (Malting) Additional Water Sprinkled 45-63-73°C 1-2 hrs 45-90 mins Settling Tank 20-26°C Yeast Added (Conditioning) 2-4 weeksor longer Hops Added Cereal Adjuncts Yeast extractas Bi-product Fermen -tation Tank 3-4Days
- 35. • Barley grain is made ready for brewing. • Broken down into 3 steps:- – Steeping: grain is added to water and allowed to soak for 40 hours. – Germination: grain spread out on the floor for 5 hours (in Germination Room) – Kilning: malt goes through a very high temperature drying in a kiln.
- 36. • Kernels break apart and cotyledon is exposed. • Makes it easier to extract the sugar during mashing. Fig., Attrition rolls for milling.
- 37. • Converts starches into sugars that can be fermented (Saccharification) • Result: sugar-rich liquid (Wort). Fig: Mashing of Barley in Mash tuns.
- 38. • Wort is strained through the bottom of the mash tun. • Mash temparature may be raised to 75-78°C – Mash out to deactivate enzymes •Sparging: additional water sprinkled on the grains to extract additionalsugars. Fig: Sparging
- 39. • Done in a large tank ( Copper/ Kettle) • Boiled with Hops, herbs or sugars. • Important decision about the flavor, aroma, color of the beer are made in this step. • Serves to terminate enzymatic processes, precipitate protein, isomerizes hop resins and concentrate and sterilize the wort. • Whilrpooling: solid particles in the wort are separated out and clarified. Fig:Hops added during boiling.
- 40. Warm Fermentation Cold Fermentation Spontaneous Fermentation • Cooling via. A heat exchanger(commonly plate style) to a temperature where yeast can be added • Cooling is important as yeast will die above 60°C • Yeast added or “pitched” to the Fermentation tank. • Process takes upto 7-10 days(approx.), depending upon the beer type. Fig: Fermenting Tanks
- 41. PHASES TIME •LAG PHASE •3-15 HOURS AFTER PITCHING •EXPONENTIAL GROWTH PHASE •1-4 DAYS •STATIONARY PHASE •3-10 DAYS
- 42. Sugars Oxygen Amino Acids Pyruvate TCA Cycle Energy CO2 Ethanol Acetaldehyde Organic Acids Amino Acids Unsaturated Fatty Acids Sterols Esters Higher Alcohols VDK Sulfur Volatiles Membranes Glucose
- 43. • Aging of beer. • Flavors become smoother. • Unwanted flavors dissipate. • It takes 2-4 weeks. Fig., Conditioning Tanks