BEER
HISTORY
•
Kui – first
early reference of a fermented beverage in china almost 6000 yrs ago fermented
from rice water
•
First
reference of beer was during the (ancient Iraq) Sumerian era around 4000
BC. “The Hymn to Ninkasi”, serves as both a prayer as well as a method of
remembering the recipe for beer in a culture with few literate people. Brewing
during this era was discovered accidentally.
•
During
the medieval period it was the monks who had mastered the art of brewing
in a scientifically sequenced procedure. They actually required some nutritious
& good tasting beverage which they could consume during their fasting
period thus they started brewing and termed them as liquid bread.
DEFINITION
Beer is an
alcoholic beverage made by brewing and fermenting malted barley (and sometimes
other cereals) with hops added to flavor and stabilize it.
INGREDIENTS
USED IN BEER MANUFACTURE PROCESS
•
Water
•
Cereal
(BARLEY)- the source of carbohydrate
•
Hops
•
Yeast
•
Additive(s)
Malt is germinated cereal grains that have been dried in
a process known as "malting". The grains are made to germinate by
soaking in water, and are then halted from germinating further by drying with
hot air. Malting grains develops the enzymes required
to modify the grain's starches into sugars. It also develops
other enzymes which break down the proteins in the grain into forms that can be
used by yeast.
·
Cereal - The source of carbohydrate in beer making. The best cereal for
beer production is barley. Apart from barley other grains like rye, maize etc are used but in less
quantity.
•
Water – Water
is the most important ingredient in the making of beer as it is the major
component of beer. The taste and type of water influences the character of
beer.
•
HOPS- ( Humulus lupulus) belongs to the
nettle family. It is used in form of flower buds and is used as a flavoring and
stabilizing agent. It imparts the bitter taste to the beer and also acts as an
anti bacterial and clarifying agent preventing the addition of unwanted
particles.
Credit goes
to Brabant Monastery for introducing HOPS to beer. The following are examples
of hops:
1.
Hallertau Mittelfrüh- Germany
2.
Goldings- UK
3.
Saaz- Czech
Republic
4.
Cascade -
USA
5.
Goldings- UK
•
YEAST -
Yeast is a micro-organism which helps in the process of fermentation .
Fermentation - is the process by which bacteria, yeast or any other micro- organism converts sugar into alcohol and carbon di-oxide in the presence of moisture and oxygen.
Yeasts
used in Beer Production are:
Saccharomyces Cerevisiae and
Saccharomyces Carlsbergensis
BEER MANUFACTURING PROCESS
Barley received and screened
Steeping
Kilning
Milling
Mashing
Lautering
Brewing
Fermentation
Lagering
Carbonation
Packaging – Bottles, Cans, Kegs
Optional
Steps
•
Fining
& Priming
TYPES
OF BEER
ALE
•
Top
fermentation
•
Fermented
at higher temperature
•
Short
fermentation
•
Short
maturation
•
More
hop-flavor
•
Generally
higher alcohol (4% - 5%)
LAGER
•
Bottom
fermentation
•
Fermented
at lower temperature
•
Long
fermentation
•
Long
maturation
•
Less
hop-flavor
•
Generally
lower alcohol (3.2% - 4%)
Variations
of Ale
•
Stout
•
Porter
Variations
of Lager
•
Light
lager (Pilsner)
•
Dark
lager
Bottled
or canned
•
Below
70°F
•
1
to 3 months
Draught
•
36°
to 38°F
•
2
weeks (48 hrs in tropical countries)
Foreign
beers
•
Upto
5%
Indian
beers
•
Below
5% (strong variants – up to 8%)
Temperature
•
Lager
- 45°F
•
Ale
- 50°F
•
Indians
prefer at 40°F
Service-ware
•
Bottles/Cans
– glass/goblet/mug
•
Draught
– tankard (also pitchers)
BRAND
NAMES
Ale
•
Boddington’s
•
Ballantine
•
King
of Ales
•
Provisie
Stout
•
Guinness
•
Russian
Imperial Stout
•
Murphy
•
Young’s
Stout
•
Beamish
Lager
•
Heineken
•
Budweiser
•
Carlsberg
•
San
Miguel
•
Lowenbrau
•
St.
Pauli Girl
•
Olympia
Pilsner
•
Pilsener
Urquell
•
Tuborg
•
Konig
•
Heineken
Pils
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