Beer 101

Syllabus

An introduction to beer: facts, history, and uses I encourage discussion and participation I discourage questions Mark breakdown:

21% Midterm 1 21% Midterm 2 50% Final Project .08 Blood alcohol level

Introduction – What is beer? “An alcoholic beverage made by brewing and

fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste.”

Source: dictionary.com

Global revenue of $294.5 billion in 2006 That’s 133 billion Litre’s worth

Beer is found all over the world Some of you may have even had beer!

An artists rendition of a world without beer

Notice the lack of fun P.S. Sorry Family Guy

Beer in the ancient world

Beer in the ancient world Beer dates back to around 6th century BCE Most likely the result of spontaneous fermentation of breads Beer was an important beverage in ancient Egypt and Mesopotamia

and was used in religious ceremonies and as gifts to the pharaoh 30,000 gallons a year was offered to the gods

Even the dead were buried with beer! A medical document written around 1600 BCE lists 700

prescriptions, around 100 of which contain beer The Greeks felt beer was an integral part of a healthy diet They spread the art of brewing to the Romans, who spread it to

Britannia

Beer in the medieval world

Beer in the medieval world Monks built the first breweries, and were pioneers of the hotel;

offering shelter, food, and drink to traveling pilgrims Beer was generally brewed by women

They were cooks, and beer was considered “food-drink” Beer was preferred over water, since it was often more sanitary Beer also provided much needed calories to the generally low-

calorie diets of the day Though popular, beer was disdained by science because Ancient

Greek physicians had no experience with beer The use of hops in beer was written about in 822, but perfected in

Germany in the 13th century Until then it was difficult to establish the right proportion of ingredients

Hops allowed the beer to be exported

Beer in early modern Europe

Beer in early modern Europe By the 15th century, almost half of the cargo taken across the North

sea and Baltic sea were barrels of beer Beer making changed from a family activity to an artisan activity Ale and beer became synonymous in the 16th century William Shakespear’s father was an Ale Connor

Sat on ale in leather breeches to test for sugar In the 16th century, The Dean of St Pauls invented the beer bottle Also in the 16th century, Benjamin Franklin recorded the daily

consumption in a London printing house to be five pints per employee

Lager is discovered after beer stored in cool caverns

Beer in the Industrial Revolution

Beer in the Industrial Revolution The advent of the steam engine allowed for the industrialization of

beer Prior to the late 1700’s, malt was dried with fires made from wood

charcoal, straw, or coke They were not able to shield the malt from smoke, giving the malt a

smoky flavour Wood smoked malt was supposedly horrible

Using a hydrometer, brewers could calculate the yield from different malts Pale malts gave the highest output, and coloured malts were added in

small amounts to achieve the correct colour The use of a drum roaster allowed for the creation of very dark,

roasted malts, giving rise to stouts

After the Industrial Revolution Bootleggers watered down their beer to increase

profits during prohibition. This practice changed the American palette, which prefers milder beers to this day

In Europe, live beer (“real ales”) have become popular Unfiltered, unpasteurized brews containing live yeast Develop flavour and character over the course of

several decades as opposed to several weeks or months

Ingredients Water

Or “H2O” Starch

The most important ingredient for providing character to a beer Most common source is malted grain

Grain is soaked to expedite germination, then dried and roasted in a kiln Hops

From the flower of the hop vine Provide bitterness to balance the sweetness of the malt Add floral, citrus, and herbal aromas and flavours Antibiotic properties favour brewers yeast over less desirable microorganisms

Preservative! Yeast

Responsible for fermentation (metabolizing sugars from the malt) Can influence the flavour of the beer

Clarifying Agent Used to precipitate any leftover proteins after brewing

Spices and fruits Love

Brewing Mashing

The temperature of a water/starch mixture (usually malted barley) is raised to activate enzymes which break down the starch into fermentable sugars

Sparging The mash is rinsed through a porous barrier called a lauter-tun that allows the fermentable liquid to pass,

but not the grain. This liquid is called the wort

Boiling The wort is then boiled to steralize it, and remove the water so that only the sugars and other components

remain. Hops are added at this stage The longer the hops boil, the more bitterness they add, but the less flavour they add

Fermentation The boiled wort is cooled and put into a fermentation vessel along with yeast. The mixture is allowed to

ferment anywhere from a week to a month. Yeast and sediment settle, and the resultant clear liquid is the beer.

Packaging Beer is put into the vessel in which it will be served. It can be carbonated artificially It can also be carbonated naturally by adding small amounts of fresh wort, sugar, and/or yeast

Tasting Aroma

Can come from the malt, strength of the hops, alcohol, esters, or other ingredients

Flavour From the type and amount of malt used, flavour of the yeast, and the bitterness

of the hops Appearance

Colour, clarity, nature of the head Mouthfeel

The feel of beer in the mouth, both from the thickness of the beer and from carbonation. Carbonation can cause the beer to seem creamy or prickly

Strength Original gravity – the amount of fermentable material (density of the wort) Final gravity – the density of the beer after fermentation

In dry beer, more sugar is converted to alcohol during fermentation, non-dry beer is thus sweeter

Alcohol by volume

Pop quiz!

What is the difference between beer, ale, and mead?

Pop quiz!

Mead is made from honey, water, and yeastHoneymoon is derived from the month long

supply of mead given to a newlywed couple in order to help conceive a child

Beer and ale are the same thingOriginally ale meant beer with no hops

Types of Beer Ales

Use “top-fermenting” yeast which is unable to metabolize certain sugars. This results in a fruitier, sweeter beer. Top fermenting yeast rises to the top of the vessel during fermentation.

Fermented at higher temperatures than lager beer (15–23°C ) Ale yeasts at these temperatures produce significant amounts of esters resulting

in a flowery, fruity aroma Pale ale

Brewed using a pale barley malt. Hop levels can vary. Dark ale

Brewed using dark roasted barley malts. Also called stout. Irish red ale

The red colour comes from the use of roasted barley. Has a malty, caramel flavour. Cream ale

Brewed to be light in colour, hop and malt flavour is subdued. Brown ale

Brewed with a darker barley malt, lightly hopped and fairly mildly flavoured with a slightly nutty taste.

Types of Beer Lager

The most commonly consumed style Fermentation occurs at around 7-12°C using a “bottom

fermenting” yeast “Fermentation phase”

Then cooled at 0-4°C “Lagering phase” The lager clears and mellows Inhibits the production of esters, resulting in a “crisper” (less fruity)

tasting beer Has more fizz than ale Premium Lager? No such thing.

Types of beer

LambicBrewed using wild, not cultivated yeasts. This

is the style of beer people brewed until the middle ages.

This process is called spontaneous fermentation. Most cereals can undergo spontaneous fermentation by being exposed to the air.

Midterm 1: Match the glass types to their picture

Pilsner glass Pint glass Beer Stein Wheat beer glass Yard glass

Midterm 1: Match the glass types to their picture

Pilsner glass For pilsner and light beers

Pint glass Anything goes!

Beer stein The lid keeps the beer in the glass

while you sing a hearty tune Wheat beer glass

The shape allows for greater production of foam, and exposure to air when tilted back

Yard glass 1 yard long, 3 pint volume. Used

in drinking games (drink the whole thing without pausing for breath!)

Nutrition The good

Beer has no fat! Oil would ruin the head and mouthfeel. Some believe that overeating and a sedentary lifestyle cause the infamous “beer belly” and not the product itself. (bar food anyone?)

Moderate consumption of beer results in a decreased risk of cardiac disease, stoke, and cognitive decline

Brewers yeast is a rich source of nutrients including magnesium, selenium, potassium, phosphorus, biotin and B-vitamins

The bad Heavy consumption of alcohol can lead to liver disease, pancreatitis,

and gout The ugly

Ugly people can look good when you’ve had too many beers

How much can you drink?  DRINKS

Body weight 1 2 3 4 5 6 7 8 9 10 11 12

100 lb. 0.038 0.075 0.113 0.15 0.188 0.225 0.263 0.3 0.338 0.375 0.413 0.45

110 lb. 0.034 0.066 0.103 0.137 0.172 0.207 0.241 0.275 0.309 0.344 0.379 0.412

120 lb. 0.031 0.063 0.094 0.125 0.156 0.188 0.219 0.25 0.281 0.313 0.344 0.375

130 lb. 0.029 0.058 0.087 0.116 0.145 0.174 0.203 0.232 0.261 0.29 0.32 0.348

140 lb. 0.027 0.054 0.08 0.107 0.134 0.161 0.188 0.214 0.241 0.268 0.295 0.321

150 lb. 0.025 0.05 0.075 0.1 0.125 0.151 0.176 0.201 0.226 0.251 0.276 0.301

160 lb. 0.023 0.047 0.07 0.094 0.117 0.141 0.164 0.188 0.211 0.234 0.258 0.281

170 lb. 0.022 0.045 0.066 0.088 0.11 0.132 0.155 0.178 0.2 0.221 0.244 0.265

180 lb. 0.021 0.042 0.063 0.083 0.104 0.125 0.146 0.167 0.188 0.208 0.229 0.25

190 lb. 0.02 0.04 0.059 0.079 0.099 0.119 0.138 0.158 0.179 0.198 0.217 0.237

200 lb. 0.019 0.038 0.056 0.075 0.094 0.113 0.131 0.15 0.169 0.188 0.206 0.225

210 lb. 0.018 0.036 0.053 0.071 0.09 0.107 0.125 0.143 0.161 0.179 0.197 0.215

220 lb. 0.017 0.034 0.051 0.068 0.085 0.102 0.119 0.136 0.153 0.17 0.188 0.205

230 lb. 0.016 0.032 0.049 0.065 0.081 0.098 0.115 0.13 0.147 0.163 0.18 0.196

240 lb. 0.016 0.031 0.047 0.063 0.078 0.094 0.109 0.125 0.141 0.156 0.172 0.188

Source: http://www.drunkdrivingdefense.com/general/bac.htm

You burn 1.5% (0.015) per hour

Beer culture

Midterm 2 – match the brand to the slogan

Coors Molson Budweiser Alexander Keith’s Corona Stella Artois Labatt Fosters

“The king of beers” "Miles away from the ordinary" "Brewed with pure rocky

mountain spring water"

“I am Canadian” “Australian for beer” “A whole lot can happen out of

the blue” “The pride of Nova Scotia” “Reassuringly expensive”

Festivals Oktoberfest

17 or 18 day festival celebrated in Germany Attracts 6-7 million visitors annually A special Oktoberfest beer is brewed, and the keg is tapped by

the mayor of Munich to start the festival The one sausage-fest worth going to

Great British Beer Festival “The biggest pub in the world” Over 450 beers from British breweries, and 200 foreign brands Held during the first full week in August

Advertising

Beer advertisements are heavily censored They cannot promote immoderate consumption They cannot target minors

They can only be shown in T.V. ads where 70% of the audience is above the age of 21 (in the U.S.)

They cannot promote the effects of alcohol They cannot drink beer during a T.V. commercial

Beer producers are extremely creative with their advertisements

Examples of advertisements

Final Project

Koerners!