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Production

The beer market is global and growing, especially in craft, non-alcoholic, and new technology beers. Beer production involves top or bottom fermenting and requires quality control to prevent issues and ensure a safe, high quality product with good flavor, appearance and shelf life. Process design tools like Sankey and block flow diagrams can help visualize stream sizes and improve sustainability by conserving mass and energy inputs equal outputs plus consumption per batch.

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41 views3 pages

Production

The beer market is global and growing, especially in craft, non-alcoholic, and new technology beers. Beer production involves top or bottom fermenting and requires quality control to prevent issues and ensure a safe, high quality product with good flavor, appearance and shelf life. Process design tools like Sankey and block flow diagrams can help visualize stream sizes and improve sustainability by conserving mass and energy inputs equal outputs plus consumption per batch.

Uploaded by

snehashish sanyal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Production

The beer market is global and very dynamic, offering a vast variety of
flavours and appearances. It is a huge market and predicted to grow further
in the coming years. This growth is expected especially in the low- and
non-alcoholic beers, beer blends, craft beers and beers relying on new
knowledge and technologies.

Almost all beer styles can be classified into two major categories: ales (top
fermented) and lagers (bottom fermented). Non-alcoholic beers are
regarded as a separate minor beer category, because a special process is
needed. The same counts for the classical Lambic beers which use wild
yeast. Craft beers and gluten free beers are beer styles which are
suggested to be part of a separate minor category, but their production
process is the same as other beers. In fact, any beer style could potentially
be a craft beer and/or gluten free beer.

To obtain a high-quality product, quality management is crucial. Quality-


associated problems should be prevented, because they can result in great
losses for many stakeholders. To achieve a quality end-product, quality
needs to be considered throughout the entire supply chain. Quality of beer
as the end-product means having a “good” appearance, flavour and shelf
life. The shelf life is influenced by many factors, such as exposure to light
(causing skunky off-flavours) and exposure to oxygen (speeding up staling
reactions). Quality also ensures having a safe product, meaning the
elimination of hazards. 

When designing a production process, several tools can be used. A


Sankey diagram is a great way to visualize stream sizes and a block flow
diagram can give very detailed information on the process. They are great
tools when looking at for example the sustainability of a process, because
they can give insight into how the process can be improved. Both diagrams
are based on the law of mass/energy conservation, which in the steady
state can be written as: input + production = output + consumption. Mass is
usually expressed in kg and energy in kJ. Since beer processing is a batch
process, flows are usually expressed in kg/batch and kJ/batch.

The complete production process and its position in the supply chain is
given in the diagram below.

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