Chapter – 2

BEER
• Introduction: - Beer is in existence for 7000 years & was well known in ancient Egypt & China. In those times, it was brewed for
private consumption in household & monasteries. In England beer drinking establishments were known as public house (later
condensed to Pun) & were known by pictorial sign like the king’s Head & Red Rooster. The oldest existing tavern in America is the
France Tavern in Manhattan, where George Washington said farewell to his officers after a victory in 1783.

• Definition:- Beer is a potable alcoholic beverage fermented from cereals & malt, flavored with hops. The alcoholic content is
between 3% to 5% & is known to be a very refreshing drink especially in summer.

• Raw material in making Beer:

• Water: - Water is extremely important in producing malt beverages as it accounts for about 90% of the beer content. It must be
free from certain minerals & pure. Water is closely analyzed & usually treated.

• Malt: - The best cereal use in the production of beer is barley. The cereal goes through a process which converts it to what is
termed malt.

• Hops: - These are specially grown for brewing & the best are produced in Kent, Sussex & Worcestershire. The part of the hop that
is used is the flower, which contains an oil that gives beer its flavor.

• Sugar: - Specially graded and refined sugars are used which aid the fermentation & the production of alcohol & also add
sweetness.

• Yeast: - Yeast is a micro-organism belonging to the saccharomyces species & is capable of reproducing at a fantastic rate. Its work is
to propagate & split up the sugar components into equal quantities of alcohol & carbon dioxide. At this stage it may be well to
mention that it is the carbon dioxide content of the beer which determines the amount of the foam formation.
• MANUFACTURING PROCESS OF BEER
Barley

Ripened

Soaked & Spread on the floor to Germinate

Placed on the Malting floor. Dried & Toasted. Colour changes from pale to very dark according to Brew

Up to this process the starch in the cereal changes into sugar. The barley is now termed as Malt.

Malt is then cleaned & crushed. Now termed as Grist.

Grist is mixed with hot water .Now termed as Mash.

Mash is allowed to infuse. Extract is drained into Copper Vessel.

Hops & Sugar are added

The liquid is boiled to concentrate. Now termed as Wort.

The extract is strained to remove Hops.

Then cooked into Fermenting Vessels called Vats.

Yeast is added and Fermentation takes place.

On completion of fermentation, solution is cooled as fermentation heats wort

Racked into Cask/Keg/Tank

Finning Agent is added. Beer is allowed to settle.

Tested for Quality & consistency and then sent out to trade for sale.
• Steps involved in Manufacture of Beer:-
• Germinating Room: - The temperature in this room is maintained at 10 °C. Physical change is observed. I.e. the barley develops
roots, plumule/ shoots.
• Malting Room: - The temperature is maintained at 10 - 13 °C. Two enzymes act on barley/Grain. Two enzymes on the grain Cystase
and Diastase. Enzymes Cystase breaks the cell wall to release starch while Diastase converts starch into soluble sugar. This process
takes about 3-4 days.
• Arresting: - Barley is piled up to 10 cm i.e. 3-4 inches on the germinating floors either manually or mechanically. The germination
process is stipped or arrested while dying or killing the enzymes. These are done by raising the temperature. For light beer barley is
roasted at 65 °C for heavy and dark beer roasted up to 85°C. Stout beer which is very dark beer, roasted up to 225°C. The color
depends upon grape and not on caramelization. The grain is biscuit in color. The rootlets are removed by sieving and are considered
nourishing for cattle field as it contains vitamin B complex. The grain is then crushed with the help of roller. These small broken
grains are called as “Grist”. The “Grist” is infused is not liquor (water) for 18 ½ hours at 65 °C, this infusion is transferred to coppered
or Brewing kettle. Hops and sugar are added and this wort is boiled for 2 ½ hours. After a resting period of 45 minutes. The extract is
passed through hop back. Here clarification takes place, as the hops settle to form a filter base. The wort is colled by paraflows
temperature i.e. chilled water pipes. Yeast is added and temperature is maintained at 18-20 °C (for the top fermenting yeast) for a
weeks. The 1st fermentation is vigorous in both cases. The product of 1 st fermentation is called “Beer Wash”. The temperature
maintain between 5-7°C. These Beer wash is directly put into controlling tank or cask. From the casks we get drought beer and from
conditioning tank we get bottled Beer. The surplus yeast is taken for reuse.
• Conditioning, Ripening and Maturing: - Dry hops and priming’s (sweet pulp). They are put in the casks. The dry hops tends to
increase bitterness of beer.
• Krausening: - These term means from the fermentation tank partly fermented beer wash is taken and added to the cask.
• Secondary Fermentation:- For top fermented beer, the second fermentation process is carried out for 2-3 days, while for bottom
fermented beer the secondary fermentation process is carried out 4-5 weeks.
• Pasteurization: - Beer is fined with Isinglas and the pasteurized but while doing so flavor is affected.
• Balancing: - Co2 ( carbon Di Oxide ) is added because escapes during pasteurization.
• Storage of Beer: - Ideal temperature is for storage of beer is 13°C. The cellar should be clean, free from fungus and cobweb also a
good drainage system to facilitate clean piping, for draught beer should be of shortest length and not across the ceiling. The pipes
should be cleaned once a week. Now-a-Days draught beer is transported in meta barrels instead of wood.
• Service of Beer: - Stem or unstem glass of different capacities 7 ounce, 12 ounce can be use. While containers like tumblers,
Tankers, Mugs could be of ceramics or metal but clear glass is best as color and collar can be easily viewed. Beer should be poured
inside of glass by keeping glass 45 ° angle. Glassware should be free of cracks, Chips and thump impressions.
• Types of Beer:-
• Top Fermented Beer:-
1. Ale: it is darker in color than lager beer has more hops in its aroma, fermented for 3-5
days and has tanginess flavour,it is originally from England where it is called as bitter,
should be served at 38-45f
2. Stout- a very strong dark fruity beer from Russia
3. Porter- it has deep dark color smoky or fruity bouquet low in alcohol
4. stout- it is black in color which is obtained from roasted barley, it is low in carbonation
and should be served at 55f
5. Pale- a copper colored beer, ale usually is full bodied highly hopped and quite bitter
• Bottom Fermented Beer
The type of yeast used (saccharomyces carlsbergences/uvarum) which converts sugar to
alcohol and co2 at lower temperature characterized by slower fermentation
1. Bock beer…it is dark in colour, with sharp sweet aroma served at 45-50f
2. Lager- the generic name for any fermented beer .it is bright golden to yellow in color
Served at 38-45f
3. Light beer- a low calorie beer from USA and Britain made by the addition of regular
beer served at 38-45f
4. Pilsner- it is most popular in world .these beer are light golden in color with high
pronounced hops, dry in taste served at 38-45f
5. Steam beer- it is deep brown gold colored beer with an aromatic odour of
cloves ,orange peels, peaches, tangy bitter taste.
• Faults in Beer- Common faults and reasons (Sour, Cloudy, Flat and Foreign bodies)
Although thunder has been known to cause a secondary fermentation in beer, thereby affecting its clarity, faults can usually be
attributed to poor cellar management. The common faults are given below.

• Cloudy beer: - This may be due to too low a temperature in the cellar or, more often, may result from the beer pipes not having
been cleaned properly.

• Flat beer:-
Flat beer may result when a wrong spile has been used – a hard spile builds up pressure, a soft spile releases pressure. When the
cellar temperature is too low, beer often becomes dull and lifeless. Dirty glasses, and those that have been refilled for a customer
who has been eating food, will also cause beer to go flat.

• Sour beer: -
This may be due to a lack of business resulting in the beer being left on ullage for too long. Sourness may also be caused by adding
stale beer to a new cask or by beer coming in contact with old deposits of yeast that have become lodged in the pipeline from the
cellar.
• Foreign bodies: -
Foreign bodies or extraneous matter may be the result of production or operational slip-ups.
• Other Fermented and Brewed beverages (Sake, Cider, Perry and Mead)

1. Sake: - Sake is an ancient fermented beverage known to have made since approximately 3000 BC. In ancient times, the making and
serving of sake by experienced brewers called “Toji” was only entrusted to virgin women. Sake means the “Essence of the Spirit of
Rice”. And is defined as a rice beer.

2. Cider: - Cider is an alcoholic beverage made from fermented Apple Juice 75% & Pears juice 25%. Cider is popular in UK. UK is largest
cider producing country.

3. Perry: - Perry is an alcoholic beverage made from Pears Juice 75% & Apple juice 25%. It is common for centuries in England.
Particularly in Gloucestershire, Herefordshire & Worcestershire.

4. Mead: - Mead is an alcoholic beverage made by fermenting Honey with Water, sometimes with various fruits, spices, grains or Hops.
The alcoholic content ranges from about 3.5% ABV to more than 20% ABV.

• Brands Domestic & International

2. America:- Anchor, Andekar, Bergheim, Black Horse, Blatz, Blue Fox, Budweiser, Bulls Eye, Busch, Carling Champale, Chesterfield, Colt
45, Coors, Coqui 900.

3. Australia: - Fosters, Coopers, Leopard, Tasmanian, Swan, Tooths, DB Drought, Victoria Beer, Red Back Beer light.

4. Germany: - Altenmunster, Becks, stern, Spaten, aventinus, Worzburger, EKU, Hacker-Pschorr, Holsten, Euler.

5. England: - London pride, Bass ale, Beaver, Cheshire, Tolly, Whitebread, Watney, Stingo, Samuel Smith, John Courage.

6. Greece: - Aegean Hellas, Spartan.