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Commercial Production

of Beer

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Essential Ingredients of Beer

Malted Barley

Hops

YeastWater

Not required, but frequently found

ingredient Starch adjuncts

Corn and rice starches

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Making Beer:

a three step process

Malting

Brewing

Fermentation

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Malting

Takes place in malt houses

Occasionally in a brewery (Coors)

Controlled germination of barley

Moisture

Temperature

Carbon dioxide

Goal Produce enzymes useful for brewing

Amylases

proteases

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Malting

Soaking the grain

Allow for controlledgermination Maximum enzyme

production Minimum enzymatic

activity and plant growth

Kiln drying

Stop germination Stabilize malted barley

Impart color and flavor Light malt, dark malt,

amber malt, black patentmalt

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Brewing

Functions:

Enzymatic conversion of starch to maltose,

proteins to amino acids

Extraction of hop flavors and aromatic

compounds

Sterilize maltose/aa/hop flavor solution

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Brewing

Milling of malted barley

Careful cracking of malted barley

Shatter endosperm

Keep husk in large pieces

Adding water

Controlled temperature for enzymatic

action

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Mash Tun

The mash tun is a vessel in which the milled malted barley is mixed with water

And the enzymes are allowed to degrade the starches and proteins into

Substrates that the yeast can utilize during fermentation

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Mash

These photos show the milled

Malted barley being mixed withWarm water. The enzymes

Convert the starch to maltose and

The proteins to amino acids creating

What is known as sweet wort.

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Lautering (filtering)

The sweet wort

Is separted from

The spent barley

By a filtration step

Known as

Lautering. The

Barley husks serve

As the primary

Filtering material.

Here, the remaining

Spent grains are

Being removed fromThe sweet wort

With this screen.

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Mash Tun with used Mash

These are the spent malt that acted as a filtering bed for the sweet wort.

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Scraping out the used mash

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Used mash heading towards

feedlot

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Sweet Wort

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Kettle

Sweet Wort

Bring to boil

Add hops

Extract flavors

(bitter acids) and

aromatic

compounds

Sterilizes hopped

wort

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Fermentation Tanks

After the yeast is added to the hopped wort, fermentation of the maltose to

Ethanol occurs in these tanks.

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Adding yeast to the fermenter

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Blow-off hoses on fermentation tanks

Fermentation produces both ethanol and carbon dioxide. The carbon

Dioxide is allowed to vent out through these blow-off hoses whose ends

Are immersed in a tank of water, producing an air-lock and preventing

Oxygen from entering the fermentation tanks.

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Cleaning fermentation tanks

Cleanliness is critical in producingQuality beer. Microbial contamination

Can result in off flavors and aromas.

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Brewmaster Pat Ringe

Thanks to Pat Ringe,Brewmaster at Diamond

Knot Brewery in Mulkiteo, WA

For these pictures. Pat is

A CWU Food Science and

Nutrition graduate.