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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 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
What’s in a Beer?
•YEAST – the life of beer
•WATER – the integrity & purity of beer
•BARLEY – the body & soul of beer
• HOPS – the spice of beer
• ADJUNCTS – Additive grains like rice or corn, fruit or spices
Yeast – “Life of Beer”
Yeast is the catalyst of change:
• one cell micro-organism
• produces carbon dioxide and alcohol
Two types of yeast are used to produce beer:
• ALE – top fermenting
• LAGER – bottom fermenting
There are literally thousands of brewers yeast that create a variety beer styles.
What is an Ale?
• ale is synonymous for beer
• top fermenting yeasts
• ferment at higher temperatures (64° – 72 °)
• ferments less fully and less discriminately
• characterized by more-fruity flavors & aromas with a malty, full bodied flavor
• prior to the 1800’s ales were almost universal
What is a Lager?
• lager means “to store”
• bottom fermenting yeasts
• ferment at lower temperatures (50°)
• lagered close to freezing for several weeks
• characterized by a crisp-tasting, lighter body and less-fruity aroma – rounded, smooth beer
• over last 150 years or so lagers have become the predominate beers
Top Fermenting
WheatBeers
PureYeast
LacticFermentation
SpontaneousFermentation
SouthGerman
Weissbier/Weizen
Weizenbock
BerlinerWeisse
Lambic
Gueuze
Faro
Kriek
Frambooise
OtherFruit
Beers
SweetStout
Porter
OatmealStout
DryStout
ImperialStout
Ale Types
AmericanAle
CreamAle
BitterBestBitter
StrongBitter
So EnglishBrown
Ale
No EnglishBrown
Ale
OldAle
Pale/DarkBarleyWine
LightAle
PaleAle
IrishRed Ale
StrongScotch Ale
PaleMild
DarkMild
BelgianBrown/”Red”
IndiaPale Ale
BelgianAles
Altbier
HoppyFace ™
Saisons Trappisten
BelgianWitbier/White/
Blanche
Dunkel-Weizen
AmericanHefeweizen
Ale Styles
Lager Styles
BottomFermenting
LagerViennaType
MunichType
PilsenerDortmunder/
ExportStrongLager
AmericanMalt Liquor
Marzen/Oktoberfest
Pale DarkDarkBock
PaleBock
Pale/DarkDouble Bock
Rauchbier
What’s in a Beer?
•YEAST – the life of beer
•WATER – the integrity & purity of beer
•BARLEY – the body & soul of beer
• HOPS – the spice of beer
• ADJUNCTS – Additive grains like rice or corn, fruit or spices
Barley – “Body & Soul”
Barley malt gives beer:
• NATURAL enzymes to covert starch to sugar needed for fermentation
• MALTY sweet flavor
• COLOR
• FOAMY head
Two row & six row barley malt are used in the brewing process.
Variety of barley malts helps determine the color, texture and flavor of beer.
Water – “Integrity & Purity”
Water’s role in beer:
• water makes up 92% of beer
• through filtration or boiling; impurities, aromas & flavor differences can be mitigated
Water styles can effect flavor:
• hard water – helps add crisp cleaness
• soft water – adds smoothness
Hops – “Spice of Beer”
Hop flowers are used to:
• MICROBIAL STABILIZATION hops have antiseptic qualities
• HOP AROMA fruity flowery characteristics
• BITTERNESS balances malt sweetness
• FOAM STABILIZATION enhances head properties
There are two primary hop styles:
• Aroma Hops – Saaz, Fuggle & Hallertua
• Bitter Hops – Brewer’s Gold & Unique
Hops are grown around the world between the 35th and 55th degrees of latitude and harvested in fall.
Adjuncts – “The Wild Card”
Adjuncts add to beer:
• adjuncts are added to change the flavor, character or profile of beer.
• used to supplement main starch source to provide better foam retention, color or aroma
Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or cranberry
• spices – cinnamon, coriander or clove
Why Beer?
• Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol dollar sales.
• Beer has a 85% share of alcohol consumption.
Wine9%
Beer85%
Liquor6%
Share of Total Beverage Share of Total Beverage Alcohol Alcohol Consumption Consumption
(Gallons)(Gallons)
What is a “Specialty/Craft” Beer?
• all Malt Brewing Process
• no “filler” adjuncts to lighten beer
• tend to be non-pasteurized, using additional filtration for clarity if desired
• small Batch Production
• tend to produce beer in smaller vessels
• regional based
Opportunity Selling?
• Food Pairings
• beer is an excellent complement to food
• Amber Ales – wild game, meats & cheeses
• Hefeweizens – salads, summer fair
• IPA – spicy foods (Mexican or Asian)
• Porters – deserts
• cooking with beer
• secret ingredient
• adds depth and flavor
• versatility
Bottle Beer – Do’s & Don’ts
• Always pour bottle beer into a glass
• drinking from the bottle traps carbonation and flavor which can leave you feeling bloated
• pouring into a glass releases carbonation, flavor and aroma of the beer
• pour beer down the center of glass to release carbonation and flavor
• pouring down the side of the glass minimizes foam and traps carbonation leaving the beer flat looking and gassy tasting.
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
Mead
Despite what you have heard, mead is the easiest alcoholic beverage you can make in your spare time. Not perfect, but easy.
• Worlds oldest fermented beverage• Mead is made from honey, water, and yeast
–Honeymoon is derived from the month long supply of mead given to a newlywed couple in order to help conceive a child
• Is relatively simple to make with basic tools and materials• Cleanliness is next to godliness
Recipe
Makes approximately 20L of Mead:3kg honey1kg sugar !!!KEEP EVERYTHING CLEAN!!!1.5L of juice1 pack of champagne yeast5tsp (25g)Yeast nutrientFiltered Water
1. Heat one gallon (3.78L) of water to 77C2. Add honey, sugar and yeast nutrient. Stir until dissolved.3. Bring mixture back up to 82C add juice and bring back up Temp.4. Add 1gallon of filtered water to cool before transferring to carboy. 5. Add yeast and more water6. Store in dark place with average room temp stable. Wait a month.
Recipe Cont.
• 7. Rack (Industry term for bottling). Syphon Mead to your bottles. Be careful not to disturb the yeast at the bottom of the carboy or your yeast will be murky and not look as nice. Do not over fill if you are going to do step 8.
• 8. OPTIONAL (but recommended) Add appropriate amount of sugar to the appropriate amount of volume to get proper carbonation. Use sugar calculator: http://www.northernbrewer.com/priming-sugar-calculator/
• 9. Wait approximately 10days. If you used plastic bottles you will notice that they will expand and get will get very hard.
• 10. Refrigerate for a couple of hours and enjoy!
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.htmYou burn 1.5% (0.015) per hour