BEER

I. IntroductionII. HistoryIII. BrewingIV. Consumption of alcohol

Introduction

The word "beer" comes from the Latin word „bibere”, meaning „to drink”.

Beer is made from water, yeast, hops and malted grains (typically barley).

Beer is the 3rd most popular drink in the world

History

Beer is one of the world’s oldest prepared beverages

The oldest proven records of brewing date back 6,000 years ago to the Middle East. Archaeologists speculate that beer was instrumental in the

formation of civilizations.

Greeks and Roman.

The ancient Germans

The Middle Ages

Monks in northern Europe Hops „bride’s ale” Royal license

The German Beer Purity Law The advent of beer as we know it

came in 1516 when the Duke of Bavaria, Wilhelm IV, proclaimed the German Beer Purity Law.

The law remained in effect until 1988, when European Union rules came into effect.

Brewers in Hamburg

The Industrial Revolution

Steam engine The process of artificial cooling. Louis Pasteur - „Studies Concerning

Beer”. Christian Hansen – reproduce single

cell of yeast

Overview of Brewing Technique

Step 1: Mixing• Clean and sanitise all equipment that will come into

contact with beer before mixing• Use boiling water to kill any bacteria• Place beer mix in hot water for 15 minutes• Pour beer mix into fermenter• Add brewing sugar• Add 2 litres boiling water• Add approximately 20 litres cold water and stir• Check that temperature is under 25°C • Sprinkle yeast on surface of wort• Seal immediately and insert airlock• Take Original Gravity using hydromete

Step 2: Brewing

Airlock should start bubbling after a few hours

During fermentation, the yeast breaks down the sugar in the wort and turns it into alcohol. This is called primary fermentation

Temperature control is vital at this stage

The rate of bubbling will slow down during fermentation

Fermentation usually takes around 4 – 7 days

Use hydrometer to check Specific Gravity during primary fermentation

If hydrometer reading is around 1006-1010 and remains constant over 24 hours, primary fermentation is complete

Step 3: Bottling

Bottles should be rinsed with cooled boiled water before first use and sanitised before subsequent use – PET bottles will melt if boiling water is used.

Add carbonation drops or sugar to each bottle (this is called “priming”)

Connect little bottler to spigot and use it to fill bottles

Continue filling bottles until fermenter is almost empty

Discard sediment at bottom of fermenter

Secondary fermentation takes place in bottle

Step 4: Enjoy

Beer is usually ready to drink after 2-3 weeks of secondary fermentation

It is best to let beer condition in the bottle for at least three months before drinking

Beer will improve with age up to about 18 months

Bottles should be stored upright away from direct sunlight

If ordinary lemonade plastic bottles are used, beer will slowly lose carbonation and go flat

Safety

Glass bottles can explode

Care should be taken around boiling water

A full 23 litre fermenter is heavy, do not attempt to move it when full

Estimation of beer strength is not accurate, avoid driving or operating machinery after homebrew

Consumption of alcohol

Oktoberfest

Established in Munich on October 12, 1810 as an official beer festival.

2 week festival from late September to first weekend in October.

5+ million people attend every year.

Excessive consumption of alcohol can lead to:

Blurred vision Reduced motor skills Risk-taking Offensive behaviour or acts

of vandalism Long term health issues

including liver and brain damage

Responsible Drinking• For men: No more than 4 standard

drinks* a day on average; and

No more than 6 standard

drinks on any one day.

• For women: No more than 2 standard

drinks a day on average; and

No more than 4 standard drinks on any one day.

* 1 pot ordinary strength beer = 1 standard drink

Benjamin Franklin:"Beer is proof that God loves us and wants us to be happy."