This document provides an overview of beer, including its history, ingredients, brewing process, types, packaging, selling, and storage. It notes that humans may have been making beer from grain before bread, and that beer was thought to have medicinal properties. The main ingredients in beer are water, malted grain (usually barley), hops, and yeast. The brewing process involves mashing, boiling the wort with hops, fermentation, and lagering or storing. Common beer types include ales, lagers, porters, stouts, and IPAs. Beer is packaged in kegs, bottles, and cans, and certain trends in packaging are emerging. Selling beer involves creating appealing
This document provides information on the process of beer production, including definitions, history, raw materials used, steps such as malting, mashing, fermentation and filtration. It describes the key components of beer like barley, hops, water and yeast. It also discusses the differences between top-fermenting and bottom-fermenting beers, and notes that dietetic beers contain low carbohydrates and protein.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
This document provides an overview of the beer manufacturing process. It discusses the key raw materials like malted barley and hops. The major steps include malting, milling, mashing, lautering, wort boiling, whirlpool, fermentation, filtration and packaging. During fermentation, yeast converts the fermentable sugars into alcohol and carbon dioxide over 5-7 days. The beer is then filtered and pasteurized before packaging.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
This document provides information on the process of beer production, including definitions, history, raw materials used, steps such as malting, mashing, fermentation and filtration. It describes the key components of beer like barley, hops, water and yeast. It also discusses the differences between top-fermenting and bottom-fermenting beers, and notes that dietetic beers contain low carbohydrates and protein.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
This document provides an overview of the beer manufacturing process. It discusses the key raw materials like malted barley and hops. The major steps include malting, milling, mashing, lautering, wort boiling, whirlpool, fermentation, filtration and packaging. During fermentation, yeast converts the fermentable sugars into alcohol and carbon dioxide over 5-7 days. The beer is then filtered and pasteurized before packaging.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
This document provides information about rum, including its production process and different types. Rum is distilled from fermented molasses, a byproduct of sugar cane processing. There are two main classifications - Jamaican and lighter Puerto Rican/Cuban styles. Jamaican rum is rich and full-bodied, often aged for years in oak. Puerto Rican and Cuban rums are drier and lighter. Demerara rum from Guyana is similar to Jamaican but less intense. The document also lists some popular rum brands from Jamaica, Puerto Rico, and Guyana.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
Beer is made through the centuries-old process of fermenting sugared water using barley, hops, yeast and water. It provides nutritional benefits and was important in history where water quality was poor. The main ingredients - barley, hops, yeast and water - each contribute different flavors and characteristics to beer. Barley provides body, malt flavors and color. Hops add bitterness, aroma and foam stability. Yeast is the microorganism that produces alcohol and carbon dioxide through fermentation. Water quality also influences beer flavors. There are many styles of beer divided into ales, which are top-fermenting, and lagers, which are bottom-fermenting. The craft beer market
Scotch whiskey is a type of whiskey produced in Scotland from malted barley that must meet certain legal requirements. The production process involves malting, mashing, fermentation, double distillation, maturation in oak casks for at least three years, and bottling. The four main regions of Scotch whiskey production are the Highlands, Lowlands, Islay, and Campbeltown. Common types include single malt, vatted malt, blended Scotch, and single grain whiskeys.
The document discusses various fermented alcoholic beverages including beer, wine, sake, and fruit wines. Beer is made from barley, hops, yeast, water, and sometimes sugar. The document outlines the ingredients and brewing process for beer as well as the differences between ales and lagers. Wine is produced through fermentation of fruit juices, especially grapes. Sake is a Japanese alcoholic beverage made from fermented rice and has a unique production process using koji mold. Fruit wines are produced through similar steps of preparing and fermenting various fruit juices.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
This document provides an overview of the beer making process and the types of beers served at The Café. It discusses the key ingredients in beer including water, starch sources like barley, hops, and yeast. The manufacturing process includes malting, mashing, boiling, fermentation and packaging. It also describes the different types of fermentation including top-fermenting and bottom-fermenting beers. Finally, it lists the beers served at The Café including popular brands like Stella Artois, Bitburger, Asahi, Budweiser, Corona Extra, and Heineken.
Beer is produced through the fermentation of grains like barley by yeast. The document discusses the history of beer brewing from ancient Sumeria and Egypt to modern times. It then covers the key ingredients in beer - malted barley or other grains which provide fermentable sugars, water, hops for flavor and bitterness, and yeast which carries out fermentation. The major types of beer like lager, ale, wheat beer and their characteristic yeasts are described. Finally, the multi-step brewing process involving malting, mashing, boiling, fermentation and conditioning is summarized.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
- Beer has been brewed for over 7,000 years, originating in ancient Mesopotamia. It is made by fermenting grains like barley with hops.
- The brewing process involves malting, milling, mashing, boiling, cooling, fermenting, conditioning, filtering and packaging.
- There are various types of beers including ales, lagers, porters, pilsners and stouts which differ in ingredients and flavor profiles.
- Popular international beer brands include Corona, Heineken, Budweiser and Tsingtao while popular Indian beers are Kingfisher and Taj Mahal.
The document provides information about the Carlsberg brewery and beer industry. It discusses the history of Carlsberg, founded in 1847 in Denmark. It also outlines the brewing process, types of Carlsberg beers including Pilsner, Bock and Edge. Global sales figures are presented showing Carlsberg sells over 114 million bottles daily worldwide. The document then shifts to discuss United Breweries and the Kingfisher brand, including its market share, classifications of beer and competitors in India. A SWOT analysis of Kingfisher beer is also presented.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
Non-distilled beverages like beer, wine, cider and sake are produced through fermentation using microorganisms like yeast. Beer is made from barley, hops, water and sometimes sugars and undergoes a brewing process involving bottom or top fermenting. Sake is a rice-based beverage traditionally made in Japan through polishing, soaking, steaming and fermenting rice with the Aspergillus mold and yeast. Cider is produced from apples through washing, crushing, pressing, fermenting and sometimes flavoring. Moderate consumption of alcoholic beverages like red wine has been linked to potential heart health benefits due to antioxidants, while heavy drinking increases heart disease risk.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
The document summarizes the production process of tequila. It begins by discussing the history of tequila originating from native Mexican drinks made from fermented agave plants. The production process involves harvesting agave plants after 8-12 years, cooking and shredding the piñas or cores, fermenting and double distilling the extracted juice. Tequila is then aged and classified into types based on aging duration. The document also discusses regulations for tequila and compares it to the similar but distinct drink, mezcal.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
This document provides information about rum, including its production process and different types. Rum is distilled from fermented molasses, a byproduct of sugar cane processing. There are two main classifications - Jamaican and lighter Puerto Rican/Cuban styles. Jamaican rum is rich and full-bodied, often aged for years in oak. Puerto Rican and Cuban rums are drier and lighter. Demerara rum from Guyana is similar to Jamaican but less intense. The document also lists some popular rum brands from Jamaica, Puerto Rico, and Guyana.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
Beer is made through the centuries-old process of fermenting sugared water using barley, hops, yeast and water. It provides nutritional benefits and was important in history where water quality was poor. The main ingredients - barley, hops, yeast and water - each contribute different flavors and characteristics to beer. Barley provides body, malt flavors and color. Hops add bitterness, aroma and foam stability. Yeast is the microorganism that produces alcohol and carbon dioxide through fermentation. Water quality also influences beer flavors. There are many styles of beer divided into ales, which are top-fermenting, and lagers, which are bottom-fermenting. The craft beer market
Scotch whiskey is a type of whiskey produced in Scotland from malted barley that must meet certain legal requirements. The production process involves malting, mashing, fermentation, double distillation, maturation in oak casks for at least three years, and bottling. The four main regions of Scotch whiskey production are the Highlands, Lowlands, Islay, and Campbeltown. Common types include single malt, vatted malt, blended Scotch, and single grain whiskeys.
The document discusses various fermented alcoholic beverages including beer, wine, sake, and fruit wines. Beer is made from barley, hops, yeast, water, and sometimes sugar. The document outlines the ingredients and brewing process for beer as well as the differences between ales and lagers. Wine is produced through fermentation of fruit juices, especially grapes. Sake is a Japanese alcoholic beverage made from fermented rice and has a unique production process using koji mold. Fruit wines are produced through similar steps of preparing and fermenting various fruit juices.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
This document provides an overview of the beer making process and the types of beers served at The Café. It discusses the key ingredients in beer including water, starch sources like barley, hops, and yeast. The manufacturing process includes malting, mashing, boiling, fermentation and packaging. It also describes the different types of fermentation including top-fermenting and bottom-fermenting beers. Finally, it lists the beers served at The Café including popular brands like Stella Artois, Bitburger, Asahi, Budweiser, Corona Extra, and Heineken.
Beer is produced through the fermentation of grains like barley by yeast. The document discusses the history of beer brewing from ancient Sumeria and Egypt to modern times. It then covers the key ingredients in beer - malted barley or other grains which provide fermentable sugars, water, hops for flavor and bitterness, and yeast which carries out fermentation. The major types of beer like lager, ale, wheat beer and their characteristic yeasts are described. Finally, the multi-step brewing process involving malting, mashing, boiling, fermentation and conditioning is summarized.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
- Beer has been brewed for over 7,000 years, originating in ancient Mesopotamia. It is made by fermenting grains like barley with hops.
- The brewing process involves malting, milling, mashing, boiling, cooling, fermenting, conditioning, filtering and packaging.
- There are various types of beers including ales, lagers, porters, pilsners and stouts which differ in ingredients and flavor profiles.
- Popular international beer brands include Corona, Heineken, Budweiser and Tsingtao while popular Indian beers are Kingfisher and Taj Mahal.
The document provides information about the Carlsberg brewery and beer industry. It discusses the history of Carlsberg, founded in 1847 in Denmark. It also outlines the brewing process, types of Carlsberg beers including Pilsner, Bock and Edge. Global sales figures are presented showing Carlsberg sells over 114 million bottles daily worldwide. The document then shifts to discuss United Breweries and the Kingfisher brand, including its market share, classifications of beer and competitors in India. A SWOT analysis of Kingfisher beer is also presented.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
Non-distilled beverages like beer, wine, cider and sake are produced through fermentation using microorganisms like yeast. Beer is made from barley, hops, water and sometimes sugars and undergoes a brewing process involving bottom or top fermenting. Sake is a rice-based beverage traditionally made in Japan through polishing, soaking, steaming and fermenting rice with the Aspergillus mold and yeast. Cider is produced from apples through washing, crushing, pressing, fermenting and sometimes flavoring. Moderate consumption of alcoholic beverages like red wine has been linked to potential heart health benefits due to antioxidants, while heavy drinking increases heart disease risk.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
The document summarizes the production process of tequila. It begins by discussing the history of tequila originating from native Mexican drinks made from fermented agave plants. The production process involves harvesting agave plants after 8-12 years, cooking and shredding the piñas or cores, fermenting and double distilling the extracted juice. Tequila is then aged and classified into types based on aging duration. The document also discusses regulations for tequila and compares it to the similar but distinct drink, mezcal.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
Cadbury began operations in India in 1948 and today has 5 manufacturing facilities and 5 sales offices. Cadbury enjoys over 70% value market share in India, the highest for any Cadbury brand worldwide. The document proposes introducing "BeerCules", a beer brand by Cadbury, to diversify into the alcohol industry. It provides details on the beer market in India such as categories, pricing, popular brands and marketing challenges due to regulations. The marketing and sales strategies outlined target different segments and focus on brand association, partnerships and festivals to promote trial of the new product.
This document provides a primer on beers of Central and Eastern Europe. It discusses various design elements that are effective for beer brands in the region, including bottle colors, labels, fonts, imagery, and target audiences. Each design element is explained in 1-3 sentences with examples. The document is intended to give insight into what makes for a great "New European" beer design according to the agency that produced it.
The document discusses the brewing process which includes three main stages: wort production which involves steeping grains to extract sugars, flavor production during fermentation as yeast convert sugars to alcohol and other compounds, and flavor maturation where the beer ages and develops flavor. It also provides details on the composition of wort including 73% being fermentable sugars with maltose being the most abundant sugar at 52.9% of the total sugars.
The document provides a detailed history and overview of beer. It discusses how beer originated over 5000 years ago in Mesopotamia and was later spread by Alexander the Great and monks. Key developments included bottom fermentation which allowed for lager beers, and the creation of Pilsner beer in the 1800s. The document outlines the brewing process and key ingredients of barley, hops, water and yeast. It also describes different beer styles like ales, lagers, wheat beers and regional varieties.
Beer is an alcoholic beverage produced by fermenting grains like malted barley with water and hops. It is one of the oldest prepared beverages dating back to at least 9500 BC. The article describes the brewing process which involves mashing grains to extract sugars, boiling the mash with hops, cooling and fermenting the wort with yeast to produce beer. Beer has a long history and is now a global business with many large and small producers ranging from brewpubs to multinational companies.
The document provides a history of beer, discussing its origins in medieval Germany and the influence of German tradition. It describes different types of beer such as light, dark, hearty, and non-alcoholic beers. The document outlines the brewing process and key ingredients like malt, hops, water and yeast. It notes that moderate beer consumption can provide benefits but excessive drinking leads to health risks over the long term like liver damage and heart problems. Oktoberfest is mentioned as a famous German beer festival celebrating a royal wedding in Munich.
Commercial production of beer.....by Ashutosh AwasarmolAshutosh Awasarmol
The document summarizes the commercial beer production process at SABMiller India. It involves three main steps: 1) Malting - involving soaking, germination and drying of barley to produce enzymes, 2) Brewing - a five step process of milling, mashing, lautering, boiling and whirlpooling the wort, and 3) Fermentation - where yeast converts malt sugars to alcohol in unitanks. The beer is then filtered, packaged, quality tested and warehoused before distribution. Key ingredients include malted barley, hops, water and yeast.
The document outlines the history and production of beer as well as the major global beer brands. It lists the top 10 beer brands worldwide by market share which include Budweiser, Heineken, Corona Extra, Guinness, Yuengling, Sam Adams, Kingfisher Premium Lager, Carlsberg, and Foster's.
This document provides an overview of the history, production process, and health impacts of beer. It discusses how beer emerged around 12,000 years ago alongside cereal agriculture and was commonly consumed in medieval Europe. The key ingredients in beer are listed as water, malt, hops, yeast, and a clarifying agent. The production process involves eight steps: milling, mashing, lautering, boiling, wort separation and cooling, fermentation, maturation, and filtration/carbonation. Health benefits of beer include stronger bones and antioxidant effects, while drawbacks include potential heartburn, liver damage, weight gain, and intoxication.
This presentation summarizes information about beer, including its definition as an alcoholic beverage produced through starch saccharification and fermentation. It outlines the main raw materials (barley, hops, water, yeast), describes the types of beer (regular, light, non-alcoholic) and alcohol percentages. The presentation discusses the brewing process and lists major beer suppliers in Bangladesh. It provides high-level information about beer production and relevant industry details in Bangladesh.
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
The document outlines the key steps and ingredients in the beer manufacturing process. It discusses the types of barley and malt used, including two-row and six-row barley and floor and kiln malting. It also covers hops, including varieties on vines and processed forms like pellets and dried hops. Yeast and fermentation are mentioned as well as starch adjuncts and brew kettles. The document provides an overview of the beer production process from barley and malt to hops and yeast before brewing.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
This document discusses the types, production process, and potential spoilage of beer. It begins by introducing beer as the world's oldest and most widely consumed alcoholic beverage, made through fermentation of cereal grains. The main types of beer are ales and lagers. The production process involves malting, mashing, boiling, fermentation, aging, and packaging. Spoilage can occur through bacteria or wild yeasts growing in the beer during production or storage.
Benjamin Franklin's quote about beer suggests it makes people happy. The document discusses the beer industry and its history. It provides an agenda covering topics like the history of beer, emerging and developed markets, production margins, growth opportunities, and M&A activity in the industry. The beer market is large and consolidated, with the top four brewers dominating 50% of global beer sales.
Heineken is one of the world's leading beer brands with over 130 years of history. It aims to grow sustainably through innovation, efficiency, and focus on markets it can win. It faces challenges from industry maturation and consolidation. Heineken can grow in the US by increasing advertising of brands like Tecate and Dos Equis to young and Hispanic drinkers. Developing lower calorie beers also taps into growing consumer interests. Global expansion through acquisitions maintains competitiveness.
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
Beer is defined as a fermented alcoholic beverage made from grains like barley and flavored with hops. The brewing process has a long history dating back thousands of years to ancient Babylon and Egypt. Modern beer includes various styles like ales, lagers, stouts, and IPAs which are produced all over the world using barley, hops, yeast, water, and sometimes additional grains or sugars. The production process involves steps of malting, mashing, boiling, fermenting, conditioning, and packaging the beer. [/SUMMARY]
Beer is an alcoholic beverage made from grains like barley that is flavored with hops. The brewing process has been traced back thousands of years to ancient Babylon and Egypt. Beer styles like ale and lager developed, distinguished by using top-fermenting or bottom-fermenting yeast. The key ingredients of beer - barley, hops, yeast, and water - each contribute important flavors and characteristics to the final product. The production process involves steeping, malting, mashing, boiling, fermenting and conditioning the beer over several weeks. Common beer types include pilsner, lager and ale, which vary in color, body and alcohol content.
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The document provides a history of beer, beginning with its origins in Mesopotamia over 5000 years ago. It discusses the role of monasteries in nurturing brewing across Europe in the Middle Ages. The 19th century saw innovations like lagering and refrigeration that expanded brewing. It also details the brewing process, including the key ingredients of barley, hops, water and yeast, and the steps of malting, mashing, boiling, fermenting and conditioning beer. Classical beer styles include top-fermented ales and wheat beers as well as bottom-fermented lagers like pilsner, dunkel and vienna beers.
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Beer is produced by brewing and fermenting malted barley, water, hops and yeast. The history of beer dates back to 5000 BC in Babylon, with early beers made from ingredients like dates and pomegranates. The key ingredients in modern beer production are malted barley for sugars, water, hops for bitterness and aroma, and yeast for fermentation. The production process involves malting, mashing, boiling, fermentation, clarification and packaging. Popular international beer brands include Heineken, Miller, Carlsberg, Corona and Budweiser.
The document discusses fermented beverages, specifically beer. It begins with definitions of beer and a brief history of brewing from ancient Sumeria and Egypt to modern times. It then describes the brewing process which involves malting, milling, mashing, boiling, fermenting and conditioning beer. The document also discusses beer composition including water, malt, barley, hops and yeast. It notes some top beer producing companies and both the benefits and disadvantages of beer consumption.
Processing and preservation of Beverages with videosshhhoaib
This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
Beer is an alcoholic beverage made from malted barley and hops. It has been consumed since at least the early Neolithic era. Ancient Egyptian workers building the pyramids received a daily ration of 4-5 liters of beer. The earliest clear evidence of beer production dates to around 3500 BC in western Iran. Beer is the most widely consumed alcoholic beverage in the world. The manufacturing process involves malting, milling, mashing, brewing, fermentation, maturation, filtration and packaging. The main ingredients are malted barley, hops, yeast and water. There are two main types - ales which use top-fermenting yeast and are brewed at higher temperatures,
Beer by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
Beer is one of the oldest alcoholic beverages, dating back to ancient Egyptians and Mesopotamians. The key ingredients in beer making are barley, water, yeast, and hops. Barley provides starch that is converted to sugar during mashing. Water quality and mineral content affect the beer type. Yeast ferments the sugars into alcohol and carbon dioxide. Hops add bitterness, flavoring, and act as a natural preservative. The beer making process involves malting, mashing, boiling, fermentation, conditioning, and packaging. Different types of beers like ale, lager, pilsner, and stout are produced depending on the ingredients and fermentation method used. Proper storage
This document discusses the brewing process and history of beer production. It begins by defining breweries and noting the oldest brewery is the Weinhnstephan brewery in Germany. It then covers the industrialization of breweries dating back 5000 years, and major technological advances like refrigeration and understanding of microbes. The modern brewing process uses stainless steel vessels and precise temperature control. Beer is made from water, starch sources like malted barley, hops, and yeast through a multi-step process including mashing, boiling, fermenting and packaging.
Beer is made from fermented malt flavored with hops. The process involves malting, milling, mashing, lautering, boiling, fermentation and conditioning. Beer comes in varieties like ales and lagers. Moderate beer consumption provides health benefits such as preventing cancer and heart disease, increasing bone density, controlling diabetes, and improving digestion. Beer contains vitamins, minerals, antioxidants and other compounds that are beneficial if consumed in moderation.
Beer has a long history dating back over 6000 years to ancient China and Mesopotamia. Brewing was originally discovered accidentally but was later mastered by medieval European monks. Beer is made by brewing and fermenting malted barley and other grains like wheat or rye with hops and yeast. The key ingredients are water, malted barley for carbohydrates, hops for flavoring and stability, and yeast for fermentation. The manufacturing process involves steeping, kilning, milling, mashing, lautering, brewing, fermentation, carbonation and packaging. There are two main types, ales which use top-fermenting yeast and are ready quicker,
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
This course provides training on beer, spirits, Port and Madeira wines, and cocktails. It aims to enhance participants' knowledge of fermentation processes, major beer and spirit varieties, and 25 classical cocktails. The goals are to improve ability to discuss beverages knowledgeably with guests and foster continued interest in bars and beverages. The 801 Chophouse Bar displays fine spirits and emphasizes knowledgeable, enthusiastic staff and an excellent appearance with clean, well-stocked and organized shelves and coolers. Beer is produced through mashing, washing, boiling, and fermentation processes. Important beer styles include ales, lagers, and hybrids which vary by ingredients and brewing methods.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
The document discusses safety and risk management for events. It emphasizes identifying potential hazards and risks, developing controls to prevent or minimize risks, and having contingency plans in place. A safety and security team should assess risks and develop an emergency plan. Potential risks include issues with the venue, structures, electrical systems, crowd control, transportation, and sanitation. The team should evaluate each part of the event and activities for hazards. The overall goal is to protect people and property and ensure a safe, healthy environment for all involved in the event.
The document defines integrated marketing communications as coordinating various promotional efforts to maximize impact on customers. It describes the communication process as involving a source encoding a message through a channel that is decoded by a receiver. Promotion aims to create awareness, stimulate demand, encourage product trials, identify prospects, retain customers, support resellers, combat competitors, and reduce sales fluctuations. The promotion mix combines advertising, personal selling, public relations, and sales promotions to communicate with target audiences.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document discusses key concepts in event marketing including marketing management, the marketing mix of product, price, place, and promotions. It emphasizes the importance of understanding target audiences and creating customer value. An effective marketing strategy requires defining objectives and implementing promotional activities across various traditional and digital channels. The customer experience is shaped by the people, processes, and physical environment associated with an event.
The document discusses key concepts related to products and branding. It defines what a product is, how products are classified into goods, services and ideas. It also explains the total product concept including core product, supplemental features and symbolic benefits. The document then discusses the product life cycle and how marketing strategies must adapt to the introduction, growth, maturity and decline stages. It concludes by explaining the importance of branding, defining brand equity and the value of brand loyalty and brand protection.
The document discusses event programming and protocols. It provides guidance on structuring event programs based on goals, budgets and attendees. It outlines categories of event activities and considerations for program flow, timing, speakers and formats. It also discusses protocols for VIP events, including seating arrangements, introductions and catering to cultural customs. Managing protocols is essential for events with officials to ensure all rules are followed.
The document discusses business markets and buying behavior. It defines business markets as consisting of individuals, organizations, or groups that purchase products for resale, direct use in production, or operations. Marketing to businesses employs the same concepts as consumer marketing but there are important structural and behavioral differences in business markets like smaller customer populations and different buying methods and quantities purchased. The key categories of business markets are producer markets, reseller markets, government markets, and institutional markets. It also outlines the characteristics of transactions, attributes of customers, primary customer concerns, methods of business buying, types of purchases, factors influencing demand, the business buying decision process, and influences on those decisions.
The document discusses the key concepts and stages involved in pricing management. It begins by outlining the objectives of identifying pricing objectives, understanding how the target market evaluates price, determining demand and price elasticity, and analyzing relationships between demand, cost and profits. It then describes the 8 stages of establishing prices as: 1) developing pricing objectives, 2) assessing how the target market views price, 3) determining demand, 4) analyzing relationships between demand, cost and profits, 5) evaluating competitors' prices, 6) selecting a pricing basis, 7) choosing a pricing strategy, and 8) setting a specific price. Finally, it provides details on various pricing strategies and considerations involved in setting the final price.
The document discusses the key concepts and stages involved in pricing management. It explains that pricing objectives must first be developed based on factors like profit, market share, or quality. Marketers then assess customers' price sensitivity and determine demand using research. They analyze relationships between demand, costs, and profits, and evaluate competitors' prices. Finally, marketers select a pricing basis and strategy, like cost-plus or penetration pricing, to determine a specific price. The eight stages outlined are developing objectives, assessing customer views on price, determining demand, analyzing relationships, evaluating competitors, selecting a pricing basis, choosing a strategy, and setting the final price.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document discusses budgeting for events including sources of revenue like sponsorships, ticket sales, and fees. It outlines fixed expenses like audio-visual equipment and variable expenses that change with quantity like food and beverage. Income and expense reports summarize money received and spent. Financial statements like balance sheets, income statements, and statements of cash flow provide the financial status at a point in time.
The document discusses various topics related to selecting event venues, including:
1. Key factors to consider when selecting a venue such as availability, location, facilities, and cost.
2. Developing selection criteria based on the event specifications to evaluate potential venue options.
3. Common venue types like convention centers, hotels, and non-traditional venues; and some major venues in the Philippines.
The document discusses consumer buying behavior and the consumer buying decision process. It describes the five stages of the consumer buying decision process as problem recognition, information search, evaluation of alternatives, purchase, and post-purchase evaluation. It also discusses the psychological, situational, and social influences that impact consumer decisions at each stage of the buying process. These include factors like perception, motives, learning, attitudes, reference groups, culture, and more.
The document outlines a 5-step process for selecting target markets: 1) Identify targeting strategy, 2) Determine segmentation variables, 3) Develop profiles, 4) Evaluate segments, 5) Select markets. It also discusses developing sales forecasts using methods like executive judgment, surveys, time series analysis examining trends, cycles, and seasons, and regression analysis relating sales to economic indicators. Market tests are conducted to measure consumer response to new products in test areas.
The document discusses various societal, technological, environmental, and economic forces shaping the events industry. It covers changing demographics, the rise of millennials, a demand for authentic experiences and community, engagement through gamification and social media, accessibility through mobile apps and wearable technology, sustainability concerns, and the impact of economic and political climates. It emphasizes the importance of environmental scanning to understand internal resources and external forces when planning events.
The document outlines a 5-step process for selecting target markets: 1) Identify targeting strategy, 2) Determine segmentation variables, 3) Develop profiles, 4) Evaluate segments, 5) Select markets. Key variables include demographics, geography, psychographics, and behavior. The process involves profiling segments, estimating sales potential and costs, and selecting markets that are attractive and fit the company's capabilities. Sales forecasts use methods like executive judgment, surveys, time series analysis of trends, cycles, and seasons.
This document provides an overview of marketing research and the marketing research process. It discusses that marketing research involves systematically gathering and analyzing information to help solve marketing problems or take advantage of opportunities. The marketing research process involves 5 steps: 1) defining the problem, 2) designing the research, 3) collecting data, 4) interpreting findings, and 5) reporting results. It also discusses different types of research, data collection methods, and how technology can help with information gathering and analysis in marketing.
The document discusses event management services and the factors affecting modern event managers. It notes that the event management industry has been growing as large companies, governments, and organizations increasingly hire event management firms to plan important meetings and events. It outlines some of the key roles in event management teams, including event directors and coordinators from various departments. The document also examines trends influencing the work of event managers, such as advances in technology, changes in volunteerism, and shifting economic, social, and political landscapes.
The document provides information on creating an event plan and concept. It discusses defining the purpose and scope of the event through analyzing needs, goals, objectives, resources and competition. Key aspects of creating an event plan include determining the intent, extent and content of the event concept, defining measurable objectives, assessing customer needs and capabilities, and evaluating available time, money, personnel, space and supplier resources to determine feasibility. Professional event managers must balance customer needs with the resources available to deliver a successful event.
This document discusses social responsibility and ethics in marketing. It defines social responsibility as a company's obligation to minimize negative impacts and maximize positive impacts on society. Ethical companies consider economic, legal, ethical and philanthropic responsibilities. The document outlines issues around sustainability, consumerism and community relations. It also discusses factors that influence ethical decision making like individual values, organizational culture and opportunities. Improving marketing ethics requires hiring ethical employees, developing codes of conduct and incorporating social responsibility into strategic planning.
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2. Brief History
• Humans might have been making grain
into beer even before they were baking it
into bread.
• Beer was thought to have medicinal
properties, many prescriptions often
include beer.
3. Brief History
• Young Egyptian men would not offer a
young woman a sip of his beer unless he
intended to marry her.
• Primitive people derived much of their
body fuel from carbohydrates and alcohol
in beer.
4. On-Premise and Off-Premise
• On-premise means that beer is sold and
consumed on the same site.
• Buying beer at a grocery or convenience
store and then drinking it someplace else
is called off-premise sale.
6. Craft beer Subcategories
• Microbrewery – produces fewer than
15,000 barrels of beer per year and sells
75% or more of its beer off-site
• Brewpub – combination of a restaurant
and brewery that sells 25% or more of its
own beer on-premise, with food
7. Craft beer Subcategories
• A regional brewery has annual beer
production of between 15,000 and 2
million barrels
• A regional craft brewery is an
independent regional brewery with either
an all-malt flagship or at least 50% of its
volume in either all-malt beers or beers
which use adjuncts to enhance flavor
rather than lighten flavor.
9. Macrobreweries
• Are large national or international beer-
manufacturing conglomerate with multiple
locations and an output of more than
500,000 barrels annually.
• Also called mass-market brewers.
• Ex. San Miguel Brewery
13. Beer
• Law defines beer’s minimum alcohol
content as ½ of 1% by volume (0.5%)
14. Raw Ingredients
• “what’s so great about beer is that you
have this range” – Randy Mosher
• Beer can range from 3% alcohol – 20%
• Super malty to very hoppy
• You can also add stuff like fruit, spices etc.
• The possibilities are enormous
15. Raw Ingredients
• Brewers can use different strains of yeast
as well as somewhat different methods of
fermentation
• In the US, there is often a 5th ingredient:
another cereal in addition to the malt, a
malt adjunct or grain adjunct
16. Water
• Beer is nine-tenths (9/10) water
• Water quality is a critical factor in beer
production
• Some waters are suitable for ale but not
for beer and vice versa.
17. Water
• The best brewing conditions for beer
include water at a pH level between 5.0 to
5.8
• The minerals of water also contribute to
the taste of beer.
18. Malt
• Malt is barley that has been placed in
water, allowed to begin to sprout, then
dried to stop germination.
• Barley is the 3rd major feed-grain crop
grown in the US.
19. Malt
• The sprouted grain creates enzymes that
break down the grain’s starch molecules
into simpler sugar molecules; these in turn
break down into alcohol and CO2 when
attacked by the yeast.
• The drying process is called kilning
because it takes place in a kiln.
20. Malt
• After drying, the malt is roasted which
gives the final brew much of its character.
• The lightest malts give a golden color and
slightly sweet flavor.
• Highest roasting temperatures enable malt
to take on rich, dark colors, and such
flavors as caramel, coffee, chocolate and
toast.
21. Malt
• In addition to flavor and color, they
contribute to the body of the beer or head,
or foam, on top when it is poured.
• The body of the beer contains its nutrients:
carbohydrates, proteins, traces of vitamins
riboflavin, naicin and thiamine.
22. Hops
• Hops look like tiny pinecones waiting to
open and grow on tall, thin vines.
• Hops give beer its characteristic
suggestion of bitterness.
• The blossoms are picked, dried, and
refrigerated until used.
• Hops may also add aroma, depending on
how and when they are added.
23. Yeast
• Yeast causes fermentation, a process that
converts sugar into alcohol.
• Two kinds of brewer’s yeast:
– Ale yeast
– Lager yeast
• Yeast may also impart flavor in the beer.
24. Adjuncts
• The most common adjuncts are rice and
corn.
• They give beer a light color and mild
flavor, and cost less than barley malt.
• rice imparts the lightest color to the beer.
• In general, the higher the proportion of
barley to adjunct, the more flavor and body
in the beer and the better head.
25. Additives
• Additives are used to:
– stabilize beer foam
– Prevent cloudiness
– Facilitate conversion of starch to sugar
– Prolong shelf life
– And or adjust color
27. Beer Making Process
• Combining the raw ingredients to make
beer is a four (4) step process:
– Mashing
– Brewing
– Fermenting
– Lagering or Storing
28. Mashing
• First step, involves converting starches
into sugars.
• The barley malt is ground into grist, which
is fed into a container called mash tun
along with hot water.
• Adjuncts, usually corn or rice are
precooked and added to the mash tun.
29. Mashing
• Everything is mixed and cooked together
at low temperatures (169F or 76C) for one
to six hours.
• During this process, the malt enzymes are
activated and turn starches into sugars.
• Then the grain residue is strained out, and
the remaining liquid is now called wort, is
conveyed to the brew kettle.
30. Brewing
• The second step is boiling the wort with
hops.
• This step extracts the distinctive hops
bitterness that makes beer taste like beer.
• It is kept at a boil for 1 to 2 ½ hours.
• The boil sterilizes the wort and draws out
the natural antiseptic elements in hops
that protect beer from spoilage.
31. Brewing
• The hops are strained out and the wort is
cooled.
• For ales, the wort is cooled at a range of
50F to 70F
• For lagers, the wort is cooled at 37F to
49F
32. Fermenting
• The 3rd step is converting the sugars into
alcohol and CO2, it begins when yeast is
added.
• If lager, yeast settles at the bottom, that’s
why lager is referred to as bottom-
fermented.
• If ale, yeast rise to the surface, hence it is
called top-fermented.
33. Fermenting
• The usual fermentation period is a week or
more.
• During fermentation, CO2 given off may be
collected and stored under pressure, to be
added again at a later stage.
• Carbon dioxide creates the effervescence
in beer.
34. Lagering
• From Latin word – Lagern which means to
be stored.
• This step matures or ripens the beer,
mellowing its flavor.
• Some further fermentation may also take
place at this stage.
• Both beer and ale are matured in stainless
steel or glass-lined tanks called barrels.
35. Krausening
• Some beers are given small amounts of
newly fermented wort to add zest and
carbonation this is called krausening
(from krausen which refers to the froth
that forms in the fermenting wort)
• Some beer may be carbonated instead by
adding the stored CO2
36. Krausening
• Among the 3 major types of alcoholic
beverage, Beer alone retains is
carbonation of its fermentation as an
essential characteristic – that distinctive
head or foam in the glass.
38. Beer Packaging
• Kegs or half-barrels provide bar supplies
of draft (draught) beer.
• Draft beer comes straight from the keg
and is dispensed through a line and tap
into a glass.
39. Trends in Beer Packaging
• The latest trend is to serve beer straight
from the keg it was brewer in; this is called
cask-conditioned beer.
• Cask-conditioning Is a secondary
fermentation of the beer that involves
adding some yeast and priming wort to the
wooden cask (firkin).
40. Trends in Beer Packaging
• Beer has been canned since 1935
• Can openers were required until 1962,
when the 1st pull tabs were introduced.
41. Trends in Beer Packaging
• Aluminum cans protect their contents from
sunlight and oxygen and the insides and
lids are coated with waterbased epoxy to
prevent any “tinny” taste.
• Bottlecans (aluminum bottles) were first
introduced by Anheuser-Busch InBev in
2006.
• Miller was the 1st to sell beer in plastic
bottles.
42. Pasteurization
• Most canned and bottled beers are
stabilized by pasteurizing – exposing them
in the container to temperatures of 140F to
150F for 20 minutes to an hour.
• This process kills bacteria and any
remaining yeast cells.
43. Pasteurization
• Some draft beers are flash-pasteurized
with steam but most are not pasteurized at
all.
• That is why they taste better than canned
or bottled beer.
• It is also why they are packaged in metal
kegs that will withstand the increased
pressure that may come from slight
continuing fermentation.
44. Pasteurization
• A beer that is warmed and cooled again is
called bruised beer, it suffers a loss in
quality.
• Instead of pasteurizing, some canned or
bottled beers pass thru ultrafine filters that
remove yeast cells and other impurities.
• Unpasteurized beer should not be
accepted on delivery if it is not cold.
46. Abbey
It is Belgian beer
(fermentation under high
temperature), strong and
dense enough. It is often
left for the second
fermentation while
bottling. It could be light,
amber-colored or dark.
47. Ale
That is English beer
(fermentation under high
temperature) of medium
knock-downess and of light
or intensive amber color. It
could be of different kinds:
"pale ale" with considerable
hop content, "mild" – not
strong beer with light hop
additions, "bitter", "stout" or
"barley wine".
48. Alt
German title for kind of beer
received after fermentation
under high temperatures.
"Alt" means "old" as for more
modern "pils" kinds that are
manufactured with the help
of fermentation under high
temperature. Brewery
factories of Düsseldorf are
specialized in such kinds of
beer manufacturing.
49. Barley Wine
This term means "barley
beer". In Great Britain
people use this title for the
most dense and strong kinds
of ale.
50. Bitter
That is the most
widespread kind of
ale in Great Britain
that has rather bitter
taste. The color
varies from amber to
orange ones.
Considerable
quantity of this beer
is consumed in
English pubs.
51. Blanche
That is a Belgium
beer on the wheat
basis with spicery
sometimes. It is not
filtered at all, that is
why it is rather muddy
and has bitter taste.
52. Bock
That is the name of
strong beer in
Germany. The term
"double bock" is for
more strong beer. The
names of separate
marks of such a beer
have the ending suffix
"ator".
53. Gueuze
That is Belgian beer –
mixture of young and old
sorts of beer "lambic". It
is poured into bottles
similar to the champagne
ones. It is getting older
very well.
54. Kriek
That is a sort of
"lambic" beer where
brewers are soaking
out cherries for several
months. The success
of this beer created the
possibility to make new
sorts of this beer with
raspberries, black
currants and even
banana.
55. Lager
German word "lager"
means "to preserve"
reminding about the
necessity to keep this beer
in cool place. This beer is
prepared by fermentation
under low temperatures.
Nowadays this term means
beer that is prepared in the
similar way of fermentation.
"Lager" is a light drink. But
there are some kinds of
dark ones in Germany.
56. Lambic
That is a Belgian beer on the basis of
wheat, barley and old hop. It is
received after the natural
fermentation. That is a speciality of
Brussels.
57. Pils
This name origin is Czech town
Plzen, where the first light beer in
the history was manufactured; it
was received after the fermentation
under low temperatures. Being
close to "lager" the "pils" name is
for any light beer received as the
result of fermentation under low
temperatures. The term "pilsener"
or "pilsner" in Germany points out
the quality and means beer with
high content of hop.
58. Porter
It is British beer,
especially popular in
London. It is received
after the high
temperatures of
fermentation. It is very
dark and has high hop
content.
59. Premium
This term for beer points
out "lager" of high quality,
but it is more goldish and
rich than the other kinds.
60. Rauchbier
That is German light
beer received under
low temperatures of
fermentation and has
taste of smoke created
during the process of
malt drying on the fire
from pine-tree
firewood.
61. Stout
That is a black beer
received with the help of
high temperature
fermentation of well-fried
malt. Irish beer is dry and
viscous in the contrary to
English beer that has soft
taste.
62. That is a kind of
"ale" beer prepared
by monks-trappists.
There are five kinds
of this drink in
Belgium and one
kind in Netherlands.
Trappiste
63. Non-alcoholic beer
• It cannot be labeled beer because of
federal regulations; it must be labeled a
nonalcoholic malt beverage containing
less than ½% alcohol.
• Targeted towards the health-and-fitness
enthusiasts and non-drinking driver.
65. Beer Bar
• A good beer bar is a destination:
– You go there specifically to taste,
– To experiment
– And to enjoy the wide variety, the
knowledgeable servers and bartenders,
– And the company of other beer lovers
66. Creating a Beer List
• Beer enhances the enjoyment of food
• Any bar or restaurant can create a beer list
that exploits the opportunities to pair beers
with food.
67. Creating a Beer List
• Today’s beer list should have a minimum
of ten selections and its fine to change it
every few months to introduce some
variety and weed out the slow sellers
• Your beer list should have a point of view.
• It should represent major beer styles as
well as novelties and contain something
interesting for both “hopheads” and
mainstream beer drinkers.
68. On-Premise Promotions
• At the bar, the guest is more likely to try
something at the suggestion of the server
or bartender.
• Customers will often migrate to a higher-
image beer if they want to impress the
people they are with.
• Other guests do so to “treat” themselves to
something more upscale.
69. Common ways to advertise
• Tap handles
• Lists and menus
• Table tents
• Beer coasters
• Neon signs and logos
• Beer flights
70. Private label beers
• Your own beer with your own label to
serve at your bar or restaurant
71. Storing beer
• Beer has the shortest shelf life of any
alcoholic beverage
• Even pasteurization does not give it an
indefinite shelf life
• All beers should be kept cool and used
promptly
72. Storing beer
• Beer kept too long will lose both flavor and
aroma
• Canned and bottled beer should be used
within 3 to 4 months of the date of
packaging
73. Freshness Dating
• Pull Date – indicates the date you should
pull it off your shelves
• Born-on-date (BOD) – the date it was
packaged, and states that the beer is at its
peek of freshness 110 days from the BOD
• Don’t sell date – same as pull date