Beer is the generic term for all fermented beverages made from
malted grain (usually barley), hops, and water.
Slide 3
Slide 4
Slide 5
Beer is the worlds oldest and most popular alcoholic beverage.
It is produced by the fermentation of sugars derived from
starch-based material the most common being malted barley
Slide 6
Slide 7
The starch source is steep in water, along with certain
enzymes, to produce sugary wort.
Slide 8
This is then flavored with herbs, fruit or most hops. Yeast is
then used to cause fermentation, which produces alcohol and other
waste products from anaerobic respiration of the sugars.
Slide 9
Beer uses varying ingredients, production methods and
traditions. The type of yeast and production method may be used to
classify beer into ale, lager and spontaneously fermented
beers.
Slide 10
Some beer writers and organizations differentiate and
categorize beer by various factors into beer styles.
Slide 11
Alcohol beverages fermented from non-starch sources such as
grape juice (wine) or honey (mead), and distilled beverages are not
classified as beer.
Slide 12
History of Beer
Slide 13
Beer is known to have existed 7,000 or more years ago. Pottery
from Mesopotamia dating back to 4200 B.C. depicts fermentation
scenes and shows kings sipping their version of beer through gold
tubes.
Slide 14
References to brewing have been found in hieroglyphics on walls
of ancient caves in Egypt.
Slide 15
In the 3rd century B.C. in China, beer was known as Kin. Even
the Vikings made beer at sea in their war ships and drank it out of
the horn of a cow.
Slide 16
In the middle ages, brewing was done in the home by the women
who were known as brewsters.
Slide 17
On February 13, 1602, the father of bottled beer, Dr. Alexander
Nowell, died. He was the first to put ale into a glass bottle and
seat it with a cork. Dr. Alexander Nowell
Slide 18
Brewing:
Slide 19
Beer is made by brewing. The essential stages of brewing are
smashing, sparging, boiling, fermentation and packaging. Most of
these stages can be accomplished in several different ways, but the
purpose of each stage is the same regardless of the method used to
achieve it.
Slide 20
Mashing manipulates the temperature of a mixture of water and a
starch source (known as mash) in order to convert starches to
fermentable sugars.
Slide 21
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.
Slide 22
Everything is mixed and cooked together at low temperatures (up
to 169 0F or 76 0C) for one to six hours. During this process the
malt enzymes are activated and turn starches to sugar. The grain
residue is strained out (sparging) and the remaining liquid now
called wort is conveyed to the brew kettle.
Slide 23
Slide 24
Sparging (a.k.a lautering) extracts the fermentable liquid,
known as wort, from the mash.
Slide 25
During sparging the mash is in a vessel known as a lauter tun,
which has a porous barrier through which wort not grain can pass.
The brewer allows the wort to flow past the porous barrier and
collects the wort.
Slide 26
The brewer allows adds water to the lauter tun and lets it flow
trough the mash and collects it as well. This rinses fermentable
liquid from the grain in the mash and allows the brewer to gather
as mush as fermentable liquid from the mash as possible. The
leftover grain is not further used in making beer.
Slide 27
Boiling (a.k.a. brewing) sterilizes the wort and increases the
concentration of sugar in the wort. Brew kettle
Slide 28
Boiling the wort with hops this extracts the distinctively
bitter hops flavor that makes beer taste like beer. In huge copper
or stainless steel brew kettles, the wort-plus-hops is kept at a
rolling boil for one to two and a half hours.
Slide 29
The boiling also sterilizes the wort and draws out antiseptic
elements in the hops that protect beer from spoilage. After
brewing, the hops are strained out and the wort is cooled. At this
point the techniques very according to whether a lager beer or an
ale is being made.
Slide 30
For ales the wort is cooled to 50 0 to 70 0 F (10 0 to 21 0 C).
For lager beers it is chilled to 37 0 to 49 0 F (3 0 to 10 0
C).
Slide 31
Fermentation uses yeast to turn the sugars in wort to alcohol
and carbon dioxide.
Slide 32
If a lager beer is being made, the yeast settles to the bottom.
The yeasts for ales different strains that work at warmer
temperatures rise to the surface and work from the top.
Slide 33
The usual fermentation time is a week or more a bit less for
ales, a bit more for lagers. During fermentation the carbon dioxide
being given off may be collected and stored under pressure, to be
added again at a later stage.
Slide 34
Lagering storing or conditioning (from the German word lagern,
to be stored) matures or ripens the beer, mellowing its flavor.
Some further slow fermentation may also take place and impurities
may settle out.
Slide 35
Lagering of beer takes place at near-freezing temperatures. It
may last for several weeks to several months. Ales are ripened too,
for a much shorter time at warmer temperatures.
Slide 36
Both beer and ale are matured in stainless-steel or glass-line
tanks, in contrast to the wood casks in which spirits are aged.
Wood casks spoil the beer taste.
Slide 37
Packaging, the final stage of the brewing process, prepares the
beer for distribution and consumption.
Slide 38
During packaging, beer is put into the vessel from which it
will be served a keg, bottle or can. Beer is carbonated in its
package. Kegs, or half-barrels containing 15 gallons, provide bar
supplies of draft beer beer drawn from the tap into the glass.
Slide 39
Slide 40
Ingredients of Beer:
Slide 41
The basic ingredients of beer are water, a fermentable starch
source, such as malted barley; and yeast. It is common for a
flavoring to be added, the most popular being hops.
Slide 42
A mixture of starch sources may be used, with the secondary
starch source, such as corn, rice and sugar, often being termed as
adjunct, especially when used as a lower cost substitute for malted
barley.
Slide 43
Malted barley before roasting. Malt is the soul of beer. Malt
is barley, a cereal grain that has been soaked in water, germinated
and then kilned. The amount of heat and water sprayed on the grain
during malting also produces varying colors, with further roasting
giving the deepest color and flavors. The blend of these types of
malt give beers their color, body, and fermentable sugars.
Slide 44
Malt provide color to the beer. Pale malt gives us golden
beers. 100% pale malt is used in Light Lager. The Pale Ale has pale
malt and a little caramel, or roasted malt for its copper color.
Pale caramel and chocolate, dark roasted malt, give the Brown Ale
and Porter their distinctive deep brown appearance.
Slide 45
Water. Beer is composed mostly of water, and water used to make
beer nearly always comes from a local source. The mineral
components of water are important to beer because minerals in water
influence the character of beer made from it. Water makes up 92-95%
of each glass of beer.
Slide 46
Starch source. The starch source in a beer provides the
fermentable material in a beer and is a key determinant of the
character of the beer. The most common starch source used in beer
is malted grain.
Slide 47
Grain is malted by soaking it in water, allowing it to begin
germination, and then drying the partially germinated grain in a
kiln. Malting grain produces enzymes that convert starches in the
grain into fermentable sugars. Different roasting time and
temperatures are used to produce different colors of malt from the
same grain. Darker malts will produce darker beers.
Slide 48
Hops. If malt is the soul of beer, then hops are the spice.
Hops provide bitterness and aroma to beer. Hops grow on vines,
producing tiny flowers that look like soft pine cones. They are
resinous and sticky. Once they are harvested and dried, they are
vacuum packed as whole hops or hop pellets.
Slide 49
Add whole hops in cheesecloth bags to the cellar tanks to
provide a more intense hop aroma. This process is called dry
hopping. The flower of the hop vine is used as a flavoring and
preservative agent in nearly all beer made today. The flower
themselves are often called hops. Hops were used in beer by Jews in
Babylon around 400 B.C. and by monastery breweries.
Slide 50
Hops contain several characteristics that brewers desire in
beer, hops contribute a bitterness that balances the sweetness of
the malt, hops also contribute flora, citrus, and herbal aromas and
flavors to beer, hops have an antibiotic effect that favors the
activity of brewers yeast over less desirable microorganisms, and
the use of hops aids in head retention, the length of tie that a
foamy head created by carbonation will last.
Slide 51
The bitterness of beers is measured on the International
Bitterness Units scale. Beer is the sole major commercial use of
hops.
Slide 52
Yeast. Is the microorganism that is responsible for
fermentation in beer. Yeast metabolizes the sugars extracted from
grains, which produces alcohol and carbon dioxide, and thereby
turns wort into beer. In addition to fermenting the beer, yeast
influences the character and flavor.
Slide 53
The dominant types of yeast used to make beer are ale yeast
(Saccharomyces cerevisae) and lager yeast (Saccharomyces uvarum);
their use distinguishes ale and lager. Saccharomyces cerevisae
(Top-fermenting yeast ale beers) Saccharomyces uvarum
(Bottom-fermenting yeast lager beers
Slide 54
Clarifying Agent. Some brewers add one or more clarifying
agents to beer. Common examples of these include Isinglass finings,
obtained from swim bladders of fish, kappa carrageenan, derived
from seaweed; Irish moss, a type of red alga, polycar (artificial),
and gelatin. kappa carrageenan Isinglass finings Irish moss
Slide 55
Types and Styles of Beer
Slide 56
The traditional European brewing regions Germany, Belgium, the
United Kingdom, Ireland, Poland, the Czech Republic, Denmark, The
Netherlands and Australia have local varieties of beer. In dome
countries, notably the USA, Canada, and Australia, brewers have
adapted European styles to such an extent that they have
effectively created their own indigenous types.
Slide 57
Beers divide into two major classes: lager beers and ales.
Slide 58
A lager beer is fermented by yeast (Saccharomyces uvarum) at
the bottom of a cold tank at 370 to 490F (30 to 90C), a process
called quite logically bottom fermentation. It is then stored, or
lagered to mellow for several weeks or even months before
packaging.
Slide 59
An ale is fermented at somewhat warmer temperatures (500 to
700F or 100 to 210C) by a yeast (Saccharomyces cerevisae) that
rises to the top of the liquid that is by top fermentation. It is
stored only a few days.
Slide 60
Type of Lager Beers: Pilsner Light Beer Malt Liquor Bock Beer
Steam Beer Dry Beer
Slide 61
Pilsner a lively, mild, dry, light- bodied, amber-colored,
thirst- quenching liquid that may or may not say pilsner on the
label.
Slide 62
It is a style of beer rather than a distinctive type. The term
is borrowed from the classic Pilsner-Urquell made in Pilsen,
Czechoslovakia. They include the best selling Budweiser, Millers
High Life, Busch, Coors, and the super premium Michelob. Generally
they contain 3.2 to 4.5 percent alcohol by weight (4 to 5 percent
by volume).
Slide 63
Slide 64
Light beers are variants of the pilsner style. Catering to
todays health-and- fitness vogue, these beers typically have
one-third to one-half less alcohol and calories than the regular
lager beers 100 calories or less per 12- ounce serving compared to
135 to 170 calories for a regular beer, and 2.3 to 2.8 percent
alcohol by weight, 3.2 to 3.9 percent by volume. Current favorites
are Miller lite, Bud Light, and Coors Light.
Slide 65
Malt liquors are lager beers with high alcohol content than
pilsners- generally 5.5 to 6 percent or more by weight frequently
produced by adding extra enzymes to increase fermentation. The name
of this beer is misleading, it is neither very malty not is it a
liquor. Colt 45 is todays leading seller.
Slide 66
Bock beers are traditionally strong, heavy, dark lagers with
high alcohol content and a rich malty flavor. They are mainly
German beers, originally brewed seasonally to celebrate the coming
of spring and other special times of year but they can be and are
made at any time. Nor are they always dark; they may be pale, or
amber, or bronze. And they are not always German.
Slide 67
Steam beer is a truly American invention the only kind of beer
not borrowed from Europe. Its method of production developed in
California during the Gold Rush days and combines the bottom
fermentation of lager beer with higher temperatures of ale.
Slide 68
It makes a beer with a lively head and the body and taste of
ale with an alcohol content of 4 percent by weight, 5 percent by
volume. The name has nothing to do with brewing, but comes from the
steam released when the barrels are tapped.
Slide 69
Dry beer was introduced from Japan with great success in 1987
with Asahi Extra Dry. Besides being less sweet, dry beer is
typically clean, lively, and refreshing with little or no
aftertaste.
Slide 70
Types of Ales: Cream Ale Pale Ale India Pale Ale Porter Stout
Wheat Beer
Slide 71
Cream ale is golden in color and mild and rather sweet in
taste.
Slide 72
Pale ale is copper-colored and stronger in flavor yeastier and
more hoppy than cream ale. The term pale applied to an ale means
translucent rather than light in color.
Slide 73
India pale ale a superpremium style borrowed from the British.
The best known of the British ales is bitter, a copper-colored pale
ale high in flavor and low in alcohol, drunk by pint in the British
pub.
Slide 74
Porter a dark bitter sweet brew.
Slide 75
Stout the successor to porter in England fuller flavored,
darker, more alcoholic. It ranges from 3 to 7.5 percent alcohol and
from sweetish to bitter.
Slide 76
Wheat beer also known as white beer, is first cousin to the
other ales, being top- fermented brew. Its distinguishing feature
is a high percentage of wheat in the malt up to 60 percent with the
balance malted barley.
Slide 77
Wheat beers have a fruity tartness and aroma and are often
laced with fruit, such as cherries or raspberries. Refreshingly and
thirst- quenching, they are cherished as summer drinks.
Slide 78
Nonalcoholic beer is in a class by itself. It must be labeled a
nonalcoholic malt beverage containing less than 0.5% alcohol. These
beers are made either by removing the alcohol after brewing or by
stopping the fermentation process before alcohol forms. An added
attraction for many customers is their low calorie count about as
half as high as regular beer and a third less than a light
beer.
Slide 79
Slide 80
Storing and Caring for Beer:
Slide 81
Beer has the shortest shelf life of any alcoholic beverage.
Even pasteurization does not confer indefinite shelf life. All
beers should be kept cool and used promptly. Beers kept too long
will lose both flavor and aroma.
Slide 82
Although canned and bottled beers are either pasteurizes or
specially filtered, they still have a limited shelf life. They
should be used within three to four months of the date of
packaging. Some brewers mark each package with a pull date, the
date you should pull it off your shelves if you havent served it
yet.
Slide 83
Cans and bottles will stay fresh when stored between 400 to
700F (40 to 210C). Unpasteurized beers should be refrigerated at
all times. Temperatures above 700F (210C) will destroy flavor and
aroma.
Slide 84
Light will also cause deterioration, sometimes giving the beer
a skunky taste. Direct sunlight will bring about change in a matter
of minute. This effect of light is the reason beer is put in brown
bottles. But dont depend on bottles; keep it away from light and
heat in all cases. Bottles should be stored upright, to avoid
contact of the beer with the bottle cap.
Slide 85
Draft beer must be kept cold from brewer to distributor to
storeroom to bar, preferably at 360 to 380F (20 to 30C). Since it
has not been pasteurized in the way that bottled beers have been,
it is much ore susceptible to deterioration. Even at ideal
temperatures its shelf life is 30 to 45 days in their untapped
keg.
Slide 86
Troubleshooting Draft-Beer Problems: Trouble:Causes: Flat beers
- -Greasy glasses. -Beer drawn too soon before serving -Pressure:
too low, leaky pressure line, sluggish regulator, pressure shut off
overnight. -Obstruction in lines. -Loose connections (tap or vent).
-Long exposure to air instead of carbon dioxide pressure.
-Pre-cooler or coils too cold.
Slide 87
Trouble:Causes: Wild beer-Beer drawn improperly. -Too much
pressure: faulty pressure valve or creeping gauge. -Beer to warm in
keg or lines. -Lines: too long, poorly insulated, kinked or
twisted. -Faucets in bad condition.
Slide 88
Trouble:Causes: Cloudy beer-Beer to warm at some time
(storeroom or delivery). -Beer frozen at some time. -Beer too cold.
-Defective valves at keg. -Old beer (was stock properly rotated?)
-Lines: dirty, hot spots, poor condition.
Slide 89
Trouble:Causes: Bad Taste-Keg too warm; 500F and over at some
time cause secondary fermentation and sour beer. -Glasses: not
beer-clean. Not wet. -Dirty lines, dirty faucets. -Failure to clean
beer lines. -Bad air in lines, oily air, and greasy kitchen air.
-Unsanitary conditions at bar.
Slide 90
Trouble:Causes: Unstable head-Beer drawn incorrectly (tilt of
glass). -Glasses not beer-clean. -Too short a collar. -Flat beer
causes (see above).