Beer and its processing

BEER AND ITS PROCESSING
PRESENTED BY
ANKIT GUPTA
BTECH. 3RD YEAR
FOOD TECHNOLOGY
361/14
HARCOURT BUTLER TECHNICAL UNIVERSITY

SO WHAT IS BEER ??
• An alcoholic beverage usually made from malted cereal
grain (as barley), flavoured with hops, and brewed by
slow fermentation.
• Some of the oldest recipes ever found have been beer
recipes.
• beer was a necessity in ancient times.
• poor water quality.
• social and medical contributions.

WHAT ABOUT HISTORY??
• There is evidence that brewing process was established in
Mesopotamia in 6000 B.C.
• Egyptian improved upon the process & Roman started for the
commercial purpose.
• The term beer covers drink like ale, lager, stout etc. The
addition of hops started in the middle of 16th century.
• The beer gets it name from Anglo Saxon word called “BEER”
which means barley.

THE BIG FOUR BEER INGREDIENTS-
• BARLEY – the body & soul of beer
• YEAST – the life of beer
• HOPS – the spice of beer
• WATER – the integrity & purity of beer
• ADJUNCTS – Additive grains like rice or corn, fruits or spices

BARLEY-THE BODY AND SOUL OF BEER
• Mainly the barley (Botanical name- Hordium Vulgare) is used but can be
produced from wheat, rice combination of grains.
• Contains natural enzymes to covert starch to sugar needed for fermentation
• Gives malty sweet flavor, color and foamy head.
• Two row & six row barley malt are used in the brewing process.
• Variety of barley malts helps determine the color, texture and flavor of beer

• Cheaply available.
• Low in protein content, excess might
cause cloudiness.
• It has two enzymes CYSTASE –
convert the insoluble starch to soluble
starch, DIASTASE- convert the
soluble starch to sugar
REASON

HOPS - “ SPICE OF BEER ”
• These are cone or flower, obtained from perennial plant called
Hop vine, 20 meter in height, last for around 20 years.
• Botanical name is “HUMULUS LUPULUS”.
• It helps in microbial stabilization and have antibacterial qualities.
• Hop has aroma and fruity flowery characteristics.
• Bitterness balances malt sweetness.
• Two types of hop is added i.e. Aroma hop and Bitter hop.

USES OF HOP PLANT
• Flavour
• Preservative
• Antiseptic
• Aroma
• Clarifying agent

YEAST – “LIFE OF BEER”
• one cell micro-organism discovered by Anton Van Loeuwenhoeck in 1685
• produces carbon dioxide and alcohol
• Microorganism cause the fermentation, only seen when massed together.
• Two types of yeast are used to produce beer:
• ALE – top fermenting
• LAGER – bottom fermenting
• There are literally thousands of brewers yeast that create a variety beer styles.

WATER – “INTEGRITY & PURITY”
• The body of beer consist of 90% of water. The quality and mineral content
affect the character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate, sodium, chloride, calcium,
magnesium and sulphate.
• Water styles can effect flavor:
• hard water – helps in add crisp cleanness.
• soft water – adds smoothness.

USES OF WATER
• Steeping the Grain – to increase the
moisture content up to 40% for
germination. Stored grain has only
10% of moisture.
• Flavour – Water of place has different
mineral content, which impart
distinctive flavour.
• Provide bulk & body

ADJUNCTS – “THE WILD CARD”
• Adjuncts are added to change the flavor, character or profile of beer.
• Used to supplement main starch source to provide better foam retention, color or
aroma
• Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or cranberry
• spices – cinnamon, coriander or clove

PREPARATION OF MALT FROM BARLEY
GRAINS
STEEPING
MALTING
GERMINATION
KILNING

STEEPING
• The grains are soaked in huge tank of water (six tonnes of barley
and 6800 litres of water) at 10 0C for 2 to 3 day.
• Some producer change water in between to provide dry resting
period & grain gets the air also.

MALTING
• Grains are taken to malt room, which is very hard, grains are spread to depth
of 15 – 30 cm to allow grain breath while sprouting.
• Grains are constantly stirred for uniform breathing & to prevent sprout getting
entwined.
• This process goes on for 6 – 15 days at 12 – 21 0C.

GERMINATION
• During this process the insoluble starch gets converted to maltose & dextrin
& rootlets, known as “ malts culms” appears.
• CYSTASE – convert the insoluble starch to soluble starch,
• DIASTASE- convert the soluble starch to sugar.
• Grain is referred as Green malt.

STEEPING
GERMINATED BARLEY
MALTING ROOM

KILNING
• In this process the grains are spread on a perforated,
tilted floor with a furnace underneath. Grains are
dried & temp. maintained is 49 0C. The extent to
which grain should heated is decided by the type of
beer produced.
• Types of Malts
 Pale malt- for light ale 65 degree Celsius
 Crystal malt- for pale ale 85 degree Celsius
 Chocolate malt- for dark ale 225 degree
Celsius.

THE BREWING PROCESS
After the conversion of malt from barley grains there is a complex set of processes for
the creation of beer.
• MILLING
• MASHING
• LAUTERING
• BOILING
• COOLING
• FERMENTATION
• LAGERING-MATURATION-BOTTLING

MILLING
• Crushing the malt in order to expose the starchy ball inside and making it
accessible to brewers.
• Grains are lightly crushed leaving the hulls intact.
• The other unmalted cereals are also milled at varying degrees

MASHING
• Mashing is the process by which the brewer extracts fermentable sugars
from the grain.
• Mixture of flour and water is heated at 70 °C for about 2 hours.
• The result in the formation of hot sweet liquid called “ WORT’.
• This process occurs in huge tanks called “mash tun”.

LAUTERING
• During lautering, fermented sugars are rinsed from the spent grains (which is an
excellent animal feed).
• Heated water at nearly 70° C is passed through the wort.
• This is carried out for 4 to 5 times & takes out 4 to 5 hrs.
• The intact grain hulls form a natural filter, removing bits of grain.
• The entire mash is pumped into another container called lauter tun.

BOILING
• The wet and filtered wort is boiled for around 2 hours.
• Boiling is done for sterilization and haze causing protein to be
removed.
• Two types of hops are added during boiling
• Hops for bittering
• Hops for aroma and flavours.
• Separation of precipitated protein and insoluble hop is removed using
a decanter.

COOLING
• The wort is then pumped through a heat exchanger to cool it as quickly as
possible to fermentation temperature i.e. around 9° C.
• Rapid cooling minimizes the danger of bacterial contamination.
• Minimizes more haze causing proteins to precipitate out of the wort (cold
break).

FERMENTATION
• Yeast is added to the wort at desired fermentation temperature called “yeast
pitching”.
• During this process formation of alcohol and Carbon dioxide occurs after
sugar is metabolized.
• CO2 is stored in a different tank.
• This process takes 7 – 14 days.
• Once the available sugars have been consumed the yeast cells clump
together or floc and fall to the bottom of the fermenter.

LAGERING, MATURATION AND
BOTTLING
• Lagering takes place in stainless tank at 0 degree centigrade.
• Beer is matured for few weeks to months.
• Lagering matures beer & mallow its flavour.
• Carbonation- Addition of Carbon di oxide.
• Bottling/ Canning.

BEER AND INDIA
• The largest selling India beer brand is Kingfisher.
• Other major Indian brands are Taj Mahal Indian Lager, Kalyani, Tiger, Lion, Cobra,
Haywards, Knock Out and Zingaro.
• The largest brewery in India by market share is the Bangalore based United
Breweries.
• Other major breweries in India are Carlsberg, SABMiller India and Anheuser-Busch
Inbev.
• United Breweries' Kingfisher Strong (8% ABV) is India's best selling brand.

BEER BRANDS BY MARKET
SHARE IN INDIA

WHY BEER ??
• Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol
dollar sales.
• Beer has a 52% share of alcohol retail dollar sales and is 85% of alcohol
consumption.
Share of Total Beverage Alcohol
Retail Dollar Sales
Share of total Beverage Alcohol
Alcohol Consumption (Gallons)
Wine
15%
Beer
52% Liquor
33%
Wine
9%
Beer
85%
Liquor
6%

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