BEER- TYPES, PRODUCTION

& SPOILAGE

PALLAVI DHOTRA

ROLL NO. 06ROLL NO. 06

FOOD SCIENCE & TECHNOLOGY

INTRODUCTION

�Beer is the world’s oldest & most widelyconsumed alcoholic beverage.

� It is 3rd most popular drink after water &tea.

�The process of making beer is known as�The process of making beer is known asbrewing.

�Beer is produced by fermentation ofstarches derived from cereal grains.

�The alcoholic strength of beer is usuallyaround 4% to 6% alcohol by volume (ABV).

TYPES OF BEER

BEER

ALES

PALE ALE

MILD ALE

STOUT

LAGER

LIGHT LAGER

DARK LAGER

INGREDIENTS FOR BEER PRODUCTION

�Malt

�Hops

�Brewer’s Yeast�Brewer’s Yeast

�Brewing Water

�Adjuncts

BREWING PROCESSMalting

Mashing

Filtration

Kettle boiling

Hops addition

Cooling Cooling

Fermentation

Cooling

Ageing & Clarification

Secondary fermentation

Carbonation

Packaging & pasteurization(at 60°C for 30 mins)

MALTINGBarley

Cleaning

Sorting

Large Medium Small Animal feed

Steeping in water Steeping in water

(at 12-15°C for 2-3 days)

Germination

Drying of malt (at 71-92°C)

Curing of malt

(at 80°C for 5 hours)

Grind to coarse flour

MASHING

�Mashing is the process where cereal grist ismixed with hot water to extract sugar forfermentation.

�The product of mashing is termed as sweet wort.

�The process of mashing involves:-�The process of mashing involves:-

i. Dissolving the substances in the malt thatare soluble in warm water.

ii. Rendering the substances which areinsoluble in their natural state or solublethrough enzymatic action.

WORT FILTRATION

� The process of separating the liquid part ofmash (wort) from the undissolved part (thespent grain) is called lautering.

� Two types of equipments are used to separatewort from mash solids, these are:-

i. Lauter Tun:- It is a vertical cylinder with a largediameter to depth ratio and fitted into the tunis a wort collecting system.

ii. Mash Filters:- The mash filters consists of aseries of alternating plates and roller frames inwhich a filter of polyethylene or polypropyleneis suspended.

WORT BOILING & HOP ADDITION

� Wort boiling involves open top vessels, operating atatmospheric pressure, which exploits thermosyphoncirculation to keep the wort well agitated.

� During boiling hops are added which impart flavor,aroma and bitterness to the beer.

� The objectives of wort boiling are:-� The objectives of wort boiling are:-

i. Enzyme inactivation

ii. Wort sterilization

iii. Protein coagulation (hot break formation)

iv. Hop extraction

v. Water evaporation

vi. Flavor compound formation

vii. Undesired volatile evaporation

HOP SEPERATION & COOLING

�After boiling, wort is passed through hopseparator to remove both hops andprecipitated proteins (trub).

�The wort is cooled to 10-15°C, in a plate heatexchanger.exchanger.

�During cooling process, proteins and tanninsare precipitated as fine coagulum referred toas the ‘ cold break’.

�During cooling the oxygenation of the wort iscarried out to permit the yeast to fermentefficiently.

FERMENTATION

� After cooling the wort is ready for fermentation & ismoved to fermenter.

� Brewer’s Yeast is inoculated into the cooled wort.

� For ale production Saccharomyces cerevisiae is inoculated &for lager production Saccharomyces uvarum is inoculated.

� As fermentation proceeds specific gravity is decreaseddue to the utilization of carbohydrates by the yeastdue to the utilization of carbohydrates by the yeast

� There is production of ethanol and other compoundswith density less than water.

� Carbon dioxide is also evolved during fermentationwhich is utilized for carbonation.

� When yeast settles down, the beer obtained is calledGreen Beer which is subjected to another storage tankhaving temperature 0-2°C. This stage is called fassing.

AGEING & FINISHING

� Ageing involves the storage of beer in vats havingtemperature 0°C, during which beer is mellowedor matured.

� Finishing involves the clarification of beer toremove residual yeast & residual protein-tannincomplex.complex.

� Hops are also added to retain the flavor

� Secondary fermentation is done if required as apart of ageing to make beer fully carbonated.

� After final fermentation beer is packed in cans &bottles and is pasteurized at 60°C for 30 minutes.

SPOILAGE OF BEER

� Beer spoilage is caused due to following reasons:-

i. Spoilage caused by bacteria:- lactic acid bacteria,acetic acid bacteria, Zymomonas anaerobia,

Pediococcus cerevisiae causes beer spoilage.

ii. Spoilage caused by wild yeast:- wild yeast causesspoilage at any level of beer production, suchspoilage at any level of beer production, suchyeasts are- Saccharomyces diastaticus, Candida lambica,

Dekkera intermedia. In production of ales,Saccharomyces uvarum acts as a wild yeast where asin production of lagers Saccharomyces cerevisiae actswild yeast.

REFERENCES

� Pandey V.K, Pandey A, Biotechnology :Food Fermentation,

Volume II, Educational Publishers & Distributors.� Marwaha S.S, Arora J.K, Food Processing : Biotechnological

Applications, Asiatech Publishers Inc.

� Bagchi S.N, Sharma A, Food & Beverage Service, Aman Publications.Publications.

� http://www.wikipedia.org/wiki/beer&eizdEfs

� http://www.studentsguide.in/microbiology/industrialmicrobiology/steps-in-beerproductiom.htm

� http://www.ifrn.bbsrc.ac.uk/saftey/comicro/beer.25pdf

THANK YOUTHANK YOU