Post on 11-May-2015
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BREWERIESBREWERIES
• Place dedicated to make beer• Diversity of breweries is based on
-diversity of processes
- degrees of automation
-kinds of beer produced• Oldest brewery – Weinhnstephan brewery in
Bavaria, Germany.
INDUSTRIALIZATION OF BREWERY
INDUSTRIALIZATION OF BREWERY
• Can be traced back to almost 5,000 years to Mesopotamian writings
• Production of beer took place at home- “women’s work”.
• Monasteries and other Christian institutions used beer as payment.
• Early breweries were built on multiple stories• Used large copper vats• Fermentation and packaging in lined wooden
containers.
MAJOR TECHNOLOGICAL ADVANCES
MAJOR TECHNOLOGICAL ADVANCES
• The steam engine by James Watt brought automatic stirring mechanisms and pumps into the brewery.
• Carl Von Linde is credited with developing the refrigeration machine .
• The discovery of microbes by Louis Pasteur was instrumental in controlling the fermentation process.
MODERN BREWERYMODERN BREWERY
• Vessels- stainless steel
• Heating – pressurized steam, direct- fire systems
• Cooling- jackets
• Samples are pulled out at every step of the process.
BEERBEER
• World’s most widely consumed alcoholic beverage• Third most popular drink overall after water and tea• The “code of Hammurabi” included laws regulating beer
and beer products• “the Hymn to Ninkasi” – a prayer to the Mesopotamian
Goddess of beer• Today brewing is a global business that includes several
multinational companies• Strength of beer is usually around 4 to 6% although it
may vary from 0.5 % to 40 %
BREWINGBREWING
• Process of making beer• Starch source wort beer• effected by yeast
INGREDIENTSINGREDIENTS
• Water• Starch source, such as
malted barley• Brewer’s yeast• Hops ( for flavoring)
MATLED BARLEY BEFORE ROASTING
Less commonly used starch sources include
• Millet, sorghum and cassava root in Africa• Potato in Brazil• Agave in Mexico
WATERWATER
• Beer is composed mostly of water• Different mineral compositions of water- different
types of beer• Dublin has hard water, well suited to make stout
like Guinness• Waters of Burton in England contain Gypsum
which benefits making pale ale.
STARCH SOURCESTARCH SOURCE
• Fermentable material• Key source in determining the strength and
flavor of beer• Malted grain – most common source
GRAIN IS SOAKED IN WATER
DRYING PARTIALLY GERMINATED
GRAIN IN A KILN
• Malting grain produces enzymes that convert starch into fermentable sugars
• Different roasting time and temperature are used to create different colors of malt from the same grain
• Darker malts produce darker beers.
HOPSHOPS
• Flavoring beer• Flowers from hop vine
are used as flavoring and preservative agent
• Flowers are called hops
HOP CONE
CHARACTERISTICS OF HOPSCHARACTERISTICS OF HOPS
• Contributes bitterness to the beer, that balances the sweetness of malt
• Contribute floral, citrus and herbal aromas and flavor to the beer
• Have an antibiotic effect- useful in fermentation process
• Aids in “head” retention• The acidity of hops is a preservative.
YEASTYEAST
• Brewer’s yeast- Saccharomyces cerevisea(top
fermentor)
Saccharomyces uvarum( bottom
fermentor)• Responsible for fermentation in beer• Metabolize the sugars extracted from grains into
alcohol and CO₂.• also influence character and flavor of beer
BREWING PROCESSBREWING PROCESS
9 steps: • Malting• Milling• Mashing• Lautering• Boiling• Fermenting• Conditioning• Filtering• Filling
ROYAL BREWERY IN MANCHESTER, UK
MASHINGMASHING
• Combining malted barley and water and heating in a “mash tun”
• Allows enzymes in the malt to convert complex sugars into maltose
• Usually takes 1 to 2 hours• The end product of
mashing is called “wort”.
• Mashing involves pauses at certain temperatures
-45˚C –activates various proteases
-62˚C –activates β- glucanase
-73˚C-used to convert starches in the malt to sugar.
LAUTERINGLAUTERING
• Separation of wort from the grains• Carried out in a lauter tun• Tank with holes at the bottom small enough to
hold back the large bits of hulls. • Two stages:
1. wort run off
2. sparging
BOILINGBOILING
• Beer wort is boiled with hops in “copper” or brew kettles
• Chemical reactions
-releasing of hop flavors
-sterilization of wort
-precipitation of proteins
-stopping enzymatic reactions
-concentration of wort
BREW KETTLES
WHIRLPOOLINGWHIRLPOOLING
• Tea-leaf paradox forces denser solids ( coagulated proteins, vegetable matter from hops) into a cone in the centre of the tank.
• There is a separate tank for whirl pooling
WORT COOLINGWORT COOLING
• After whirl pooling, the wort is brought down to fermentation temperature before yeast is added
• 20 to 26˚C• Plate heat exchanger
FERMENTATIONFERMENTATION
• Chemical conversion of sugars into alcohol
• Wort is cooled and aerated with sterile air
• Yeast is added to it and fermentation begins.
• Cyclo-cylindrical vessels or CCVs are used
• Cone’s aperture is 60˚• Made of stainless steel
• Brewing yeasts may be classified as
- top fermenting ( S. cervisea)
- bottom fermenting (S. uvarum)• Top fermenting yeasts- form a foam on top of the
wort during fermentation• Higher alcohol content• Higher temperature (16 to 24˚C)• Fruitier and sweeter beers.
• Bottom fermenting yeasts
- cool fermented, lager type beers
-ferment more sugars
- dry beer
-grow well at low temperature ( 10 to 18 ˚C)
- Ex. Saccharomyces pastorianus, formerly known as Saccharomyces carlsbergensis
CONDITIONINGCONDITIONING
• Maturing or aging• 2 to 4 weeks, several months or years
depending on the type of beer• Beer is transferred to a second container so that
it is no longer exposed to yeast.
Krausening:• Fermenting wort is added to the finished beer• The active yeast will restart fermentation• Introduce fresh CO₂• Conditioning tanks are sealed so that CO₂ will
dissolve in the beer• May be used to condition bottle beer
Lagering:• Lagers are aged at near freezing temperatures
for 1 to 6 months• Serves to reduce sulphur compounds produced
by bottom- fermenters• Produces a cleaner tasting final product with
fewer esters.
FILTRATIONFILTRATION
• Stabilizes flavor• Gives beer its polished shine and brilliance• Diatomaceous earth powder• Filtration ratings:
- rough : leaves some cloudiness in the beer
-fine : removes all cloudiness
-sterile : removes microorganisms
PACKAGINGPACKAGING
• Glass bottles• Aluminum cans• Kegs
NUTRITIONAL INFORMATIONNUTRITIONAL INFORMATION
1 can (350 ml) of beer contains:• Calories :153• Fat(g): 0• Carbohydrates(g): 12.64• Fibers(g): 0• Protein(g): 1.64• Cholesterol(mg): 0
HEALTH EFFECTSHEALTH EFFECTS
• Brewer’s yeast is a rich source of nutrients• Beer contains significant amount of magnesium,
selenium, phosphorous,potassium, biotin, chromium and B vitamins
• Low alcohol beer has anti cancer properties• Non alcoholic beer has cardiovascular benefits.