Académique Documents
Professionnel Documents
Culture Documents
Management
Beer is a fermented
alcoholic beverage made
from malted Barley,
water and hops
History of Beer:
Historians believe prehistoric man made
beer before learning to make bread. Beer
has been referred to as liquid bread.
4300 BC. - Babylonian clay tablets
included recipes for making beer. Beer
had become then, as it is today, a vital part
of civilization.
America produces over 20% of the
worlds production of beer products.
How many gallons of beer does the
average American consume in one year?.
20 Gallons
Malt
Water
Yeast
Malt:
Malt is sprouted barley. Barley is soaked in
water to begin the process of germination, then
dried and toasted for flavor.
Malting produces an enzyme, diastase, which
turns starch into sugar.
Water
The most important and most publicized ingredient.
Water makes up 8595% of the volume of beer.
Yeast:
Most crucial and
carefully selected
ingredient.
Fermentation bi-products
can affect the character
of beer.
Hops
Primary flavoring ingredient.
The spice of beer.
Contributes to the overall character.
Serves as a natural preservative.
Other Grains
Adjunct grains barley, rice, corn wheat.
Rice is widely used in American beer to
create lighter flavor.
Fermenting
Brewing
Lagering
Mashing
Packaging
Mashing
Brewing
The wort is transferred to a brew kettle, where it is boiled with
hops for approximately two hours to achieve desired flavor and
color.
The hops are removed and the flavored wort is strained,
chilled, and pumped into the fermentation tank.
The decision to make it an ale or lager is made.
Fermenting
The addition of yeast to the wort converts sugars into alcohol and
carbon dioxide.
Fermentation time is one - two weeks or more.
Carbon dioxide is trapped in the beer by fermenting the wort under
pressure.
Ales - Top Fermented; yeast stays on top.
Lagers - Bottom Fermented; yeast falls to the bottom.
Lagering
Lagering is the storing and conditioning stage.
Matures and ripens the beer, mellowing its flavor.
After storage, the beer is pasteurized or filtered, and then kegged,
bottled or canned.
Packaging
12 oz. Bottles: 24 bottles to a case, loose or four six-packs.
12 oz. Cans: 24 or 30 cans to a case.
Draft
Keg (half barrel) - 15.5 gallons
Half Keg (pony keg) - 7.75 gallons
Pasteurization: Kills any leftover yeasts, thereby maintaining the
proper flavor and alcohol level.
Genuine Draft: Uses a superfine filter; not pasteurized.
Ale
Lager
Lager
Lager
Fermented at 37 49
Yeast sinks to the bottom for bottom
fermentation.
Beer is stored (lagered) and aged for
several weeks or months.
Best stored at 40 45
Characteristics
Pale in color
Lighter in taste
Lower in alcohol
Ale
Ale
Fermented at 50 70
Top fermented with a strain of yeast
that floats on the surface
Best stored at 40 45
Characteristics
Darker in color
Higher in alcohol
Fuller body taste
More distinctive flavor
Lager
Ale
Sanitation
Dry storage & Draft sweep, mop, free of debris.
Lines should be cleaned every 2 weeks.
Canned, Bottled, & Draft
Glassware should be spotless.
Tilt glass at a 45-degree angle. Pour beer into
the glass. Straighten glass as pouring.
Head should be no more than one-inch.
Small breweries appeal to beer enthusiasts who
seek a high quality, local product, with diversity.