brewingschool scandanavia

7/26/2019 BrewingSchool Scandanavia

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The brewing process

The Scandinavian School of Brewing

Axel G. KristiansenAxel G. Kristiansen


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Raw Materials

How to start Brewing

Ingredients in brewing process

Wholesome Danish Barley is steeped into water

and germinated into green malt,

which is dried (Killned) into malt.


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Barley

A cross section of

one barley kernel


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Malting - Flowdiagram


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Water as a source

Brewing liquor has to be treated in different waysbefore it is suitable for gravity liquor.

Demineralisation:- ion exchange- reverse osmosis

Active carbon filtration:

Deaeration:- boiling- vacuum treatment- CO2 wash- N2 wash

Carbonation:Cooling:


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Brewing Salts

Calcium Ca++

Magnesium Mg++

Chloride Cl-

Sulphate SO4--

Carbonate HCO3-


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Why do we use hops ?

Bitterness

Aroma

Protein Precipitation

Anti-oxidant

Flavor/Taste Stability

Foam

Foam ClingAntibacterial

Trub Formation

Health


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Hop

ConeLeaves

(Bract & Bracteoles)

Lupulin

Glands

Resins

Soft Resins Hard Resins

Hop OilsPolyphenols

Other

ComponentsPrenylflavonoids

Oxidation Products

Unspecified

Hard Resins

Unspecified

Soft Resins

Beta Acids

Alpha Acids

Xanthohumol


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Brewhouse

The malt is crushed in the brewhouse, mixedwith water and heated gradually to 76 C in

the mash kettle.

In the mash filter spent grains are separated

from the wort. The spent grains are sold for

cattle fodder.The clarified wort is boiled in the wort kettle

with hops, which are subsequently separated


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Brewhouse

Brewhouse processes:

Milling

Mashing Wort recovery (Lautering)

Wortboiling

Wort treatment (clarification and cooling)


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Mashing

Purpose:

Starch into solution

Enzymatic degradation of starch to maltose

Enzymes:

Carbohydrate: - og -amylases. Amylases breaks

starch into smaller molecules. Typically maltose,glucose, maltotriose etc.

-glucanase breaks glucanes, ea. cellwalls from malt

Proteinases breaks proteins to amino acids.

Contributes to yeast nutrition.Infusion /Decoction


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Lauter Tun traditional/modern

RecoveryRecovery ofof dissolveddissolved substancessubstances

the wortthe wort

DisposalDisposal ofof undissolvedundissolved

substancessubstances thethe spentspent grainsgrains


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Taste Testing

Thorough routine production control and frequentlaboratory tests during and after the brewing processensure that the quality of the beer is consistenly high


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Taste TestingTasters

Most people are naturally equipped with anexcellent sense of taste and smell

Important are:

concentration

interest

training

routine

age


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Processes in Fermenting & Filtration area

The wort is cooled and pure yeast is added.

Fermentation takes place in vertical outdoorfermenting tanks. The yeast is removed and thebeer matures in the tank for two to three weeks.Thereafter the beer is stored at a temperatureof -2C for at least 24 hours, clarified in

centrifuges, and filtered in candle filters.


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Beer process flow diagram


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Fermentation & Conditioning

The clear bitter wort is cooled to 14C and aerated.

The next processing step involves the growth of yeast,which is encouraged by the presence of dissolved oxygen.

The yeast is mixed (pitched) with the wort, and during the

following fermentation the yeast converts fermentablecarbohydrates in the wort into alcohol and carbon dioxide.

After the primary fermentation (5-8 days) the yeast isseparated from the "green beer", which is stored or

"conditioned" for a certain period of time with a view toimprovement of the flavour and chemical stability of thebeer.

After stabilisation and filtration the beer is ready for

packaging.


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Wort cooling

Plate Heat Exchangers:Plate Heat Exchangers:

Found between brewhouseFound between brewhouse

and fermentationand fermentation


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Primary Fermentation

1) Yeast strains: Carlsberg 252, Tuborg 112, contract beer 170,

Pripps 180, Abbey Ale 386, Tuborg Wheat 381,Honey Ale 368

2) Yeast growthamount of pitching yeast: 10-18 mio/ml wort

yeast pitching procedureconsistency and viability of pitching yeastwort cooling temperaturewort aeration (amount and time of aeration)

3) Fermentation temperatures during main fermentation

4) Wort composition and original extract in wort


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Secondary Fermentation(Lagring)

Recommended temperatures duringfermentation & conditioning:

a) Wort cooling temperature 12 - 13C

b) Max. fermentation temperature 14 - 16C

c) Maturation temperature 7 - 8C

d) Cooling rate from fermentation to

maturation temperature 5C within 24 h


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Stabilisation

Definition of Stabilisation

The expression stabilisation is used specifically about theprocedure by which the brilliance of the finished beer issustained, that is a procedure to avoid or to reduce theappearance of non-biological haze in the packaged beer duringstorage.

By stabilisation we obtain a colloidal stability, also called achemical stability, of great importance to the shelf life of thebeer. Unstable beer is cloudy beer !

If the breweries did not use stabilisation, most beers in the worldwould appear cloudy at low temperature after a few weeks'storage.


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Tank Farm the brewery


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Beer Filter


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Packaging

Finally, the pure, sparkling beer is transferred tothe high speed packaging-lines.The picture shows automatic bottling, crowning,

pasteurising, labelling and packing

Processes in Packaging Area

Different packages for Beer


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Bottling Line

Schematic Lay-out

New bottles

Returned bottlesDepalletiser

(Pallets)

PalletiserFilled bottles

in warehouseCrater

Check

fill-levelLabeller

Crate washer

Decrater Sorter Washer

Inspector

Filler

Crowner

Pasteuriser


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Volumetric Filler


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Labelling machine


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Beer World Wide

Introduction of different beer types that origins fromdifferent countries Belgium Denmark Germany USA Czech Republic


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What is beer ?

A Definition:

Beer: A fermented beverage. Made by the extraction

and partial conversion, through malting andmashing, of cereal starch (most often barley) intofermentable sugars. Hops are usually added.Fermentation is performed primarily with yeast,with part ofthe resulting carbon dioxide retainedin the beverage. The beverage can be servedunfiltered or filtrered. Sugars in any form(unmalted adjunct) may be added to the beverageat any stage of production.

Definately not an exact definitionWhy will become clear.


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The Beer family tree

Apart from yeasts as a guide to differentiate beerstyles, the country of origin can also be used.

Lets try the yeast route


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