BEER

BEER
BEER is fermented
alcoholic beverage made
from malted barley, water
and hops
 INGREDIENTS
MALT
WATER
YEAST
HOPS
OTHER GRAINS
 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 85-95%
the volume of beer.
 YEAST
Most crucial and carefully
selected ingredient.
Fermentation bi-products can
affects the character of beer.
 HOPS
Primary flavoring ingredient.
The “spice” of beer.
Contributes to the over all
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.
 TYPES OF BEER
TWO MAIN CLASSIFICATION OF BEER ARE
RESULT OF STRAINS OF YEAST AND
FERMANTATION METHOD.

LAGER ALE

WHEAT BEER DRAFT BEER

STOUT AND PORTER

 LAGER
 Fermented at 37 to 49 degree.
 Yeast sinks to the bottom for bottom
fermentation.
 Beer is stored and aged for several weeks or
months.
 Beer stored at 40 to 45 degree.

 CHARACTERSTICS:- pale in color

lighter in taste
lower in alcohol.
 ALE
 Fermented at 50 to 70 degree.
 Top fermented with a strain of yeast that floats on
the surface
 Best store at 40 to 45 degree.

 CHARACTERSTICS :-darker in color

higher in alcohol
fuller body taste
more distinctive flavor
 WHEAT BEER
 Beers are beers that have been
made using the cereals grains,
wheat . In most cases, a mix of
barley and wheat is used and
barley is usually the dominant
grain technically, wheat beers can
be made as either ales or lagers ,
hence why they have a category of
their own.
DRAUGHT BEER /DRAFT BEER
Draught beer, also known as draft
beer, is a form of beer served from a
keg or cask instead of a can or
bottle. DRAUGHT BEER was
started to be served from
pressurized containers in the early
20 th century.
 STOUT AND PORTER
 Stouts and porters are dark in color
(almost black), rich in flavor and
aromas, they are not very hoppy, and
they are ABV can vary dramatically,
from 4-10%. Although stouts and
porters are considered different type of
beer, they are very similar porter is
dark almost black and stout is also a
black roast brew made by top
fermentation.
THE BEER
MAKING
PROCESS
 MALTING
The malting process is
carried out in malt house .
Barley is soaked in water
and it is allowed to
germinate for 4-5 days. It is
then dried in a kiln (bhatti)
to stop germination.
 MILLING
The malted
barley or malt
is crushed in a
mill to produce
‘Grist’.
 MASHING
 Barley malt is ground and hot water
added.
 Diastase in the malt converts starch
into sugar. Corn or rice is often
added for flavor and stability.
 The mash is then cooked at a low
temperature for up to 6 hours to
extract as much sugar as possible
from the grains.
 The resulting sweet liquid, called
“wort”, is strained for brewing.
 LAUTERING
[DRAINING VESSEL]
When mashing is over the
mash is transformed to a
vessel where the malt
sugar solution is filtered
leaving behind the spend
grain or husk . The left
over solid particles are
used for cattle feed .
 BOILING & HOPPING

The liquid obtained from

draining kettle is called
“Wort”. The word is
transferred in the
brewing kettle where the
wort is bring to boil. Hops
are added during this
stage of boiling.
 WHIRLPOOL
Afterthe wort has been
biled the spend hops are
separated from the liquid
and the hopped wort is
cooledto the right
temperature for
fermentation.
 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 .
 (A.) TOP FERMENTATION
METHOD

In this type of fermentation a

volatile reaction takes at a
high temperature and due to
production of co2 the yeast
cells are pushed on the top.
The yeast used in this is
saccharomycetes cerevisie.
 (B) BOTTOM FERMENTATION
METHOD

In this type of fermentation

the yeast settles down at the
bottom of the yeast settles
down at the bottom of the
fermenting vat as the
reaction takes place at lower
temperature and production
of co2 is slower.
 CONDITIONING AND
CARBONATION
Fermented beer contains
suspended particles, lacks
sufficient carbonation, lacks taste
and aroma, and less stable.
Carbonation process injects co2
in the beer for foam and froth and
conditioning reduces the levels of
the undesirable compounds to
produce a more finished product.
 MATURING
Beer is placed in a
cold storage at a
temperature of 32
degree f 1-3 week s.
the beer is then
filtered.
 FILTERING
Filtration helps to remove
excess of the yeast and any
solids, like hops or grain
particles, remaining in the
beer. Filtering is the process
which produces the clear,
bright and stable beer.
PASTEURIZATION
After filtration most of the
(draught beer is un-
pasteurization is a process of
sterilizing the beer by rapid
heating followed by quick
cooling. It kills the bacteria
which can damage the beer.This
proces increases the shelf life of
beer.
 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 super fine filter; not
pasteurized.
 BREWING
 The wort is transferred to a brew
kettle, where it is boiled with hops
for approximately 2 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.
 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 and canned.
 STORING AND HANDLING
BEER
 FIFO: FIRST IN ,FIRST OUT
 TEMPERATURE

Canned and bottled beer

Dry storage:70degree~refrigerated
storage:40degree~draft beer :
36degree-38degree
Glassware should be spotless.
Tilt glass at 45-degree angle . pour beer
into the glass. straighten glass as
pouring. head should be no more than
one-inch.
SUBMITTED BY:ANAND KEWAT
SANDEEP TURKAR
HARIKRISHNA THAKRE
VINAY CHOUDHARY

SUBMITTED TO:VARTIKA MISHRA

MAM
FOOD AND BEVERAGE SERVICE
THE END