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BEER

LESSON

6

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FOOD Anything edible having an abilityto suppress or appease ourappetite/hunger.

Beverage Any liquid having thirstquenching, refreshing, nourishing or

stimulating properties. Water is not abeverage rather all beverages are waterbased.

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Non alcoholic beverages Alcoholic beverages

Refreshing Stimulating Nourishing

JUICES

SQUASHES

AERATED DRINKS

MINERAL WATER

COFFEE

TEA

BOURNVITA ETC.

CHOCO DRINK

JUICES

MILK

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Non alcoholic beverages Alcoholic beverages

Fermented Fermented &Distilled

Fermented, Distilled& Compound

CIDER

PERRY

SAKE

WHISKY

SPIRITS

COCKTAILS

LIQUEURS

GIN

BEER

WINES

RUM

BRANDY

VODKA

TEQUILAHEMANT JALUTHRIA4

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ALCOHOLIC BEVERAGE

Alcohol is a volatile, colorless liquid with an ethereal

odor, obtained through the fermentation of a liquidcontaining sugar or from agricultural productscontaining starch converted into sugar, throughmicrobial activity.

An alcoholic beverage is a drink containing ethanol,commonly known as alcohol. Alcohol is a psychoactivedrug that has a severe depressant effect. Alcoholic

beverages can be addictive and the state of addictionto alcohol is known as alcoholism.

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Depending on the particular kind and form ofalcoholic beverage, they all have different amounts ofalcohol in them and different qualities to them.

Alcoholic beverages that have a lower alcohol content(beer and wine) are produced by fermentation ofsugar- or starch-containing plant material; beveragesof higher alcohol content (spirits) are produced byfermentation followed by distillation to remove thewater content.

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CLASSIFICATION OF ALCOHOLIC BEVERAGES

BEER - A generic term for low-alcohol beverages (4-

6%) brewed from a mash of malted barley and othercereals (like corn, rye or wheat), fermented with yeastand flavored with hops.

WINE - Unless otherwise specified, wine refers to thenaturally fermented juice of grapes. More broadly, theterm can include alcoholic beverages created fromother fruits and even vegetables.

SPIRIT - Beverages of high alcohol content made bydistillation of fermented liquors, including brandy, gin,rum, vodka, whisky; usually 40% alcohol by volume.

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BEERBeer is the world's most widely consumed and

probably the oldest of alcoholic beverages; it is thethird most popular drink overall, after water and tea. Itis produced bythe brewing and fermentation of starches, mainly

derived from cereal grainsmostcommonly malted barley, although wheat, maize(corn), and rice are widely used. Most beer isflavoured with hops, which add bitterness and act as anatural preservative, though other flavourings such asherbs or fruit may occasionally be included.

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BEER - INGREDIENTSWATER - Beer is approximately 90 percent water.Not all water is ideal for beer production, though it

can usually be made so. Since water from any twoareas is never exactly the same, breweriescontinually test samples from each plant location. Thewater is conditioned or treated when necessary to

insure uniformity of product.MALT /STARTCH SOURCE - Barley that has beensteeped (soaked in water) and allowed to germinate(sprout or begin to grow) is called malt. Malt is thebasic ingredient in brewing and is often referred to asthe "soul of beer." It contributes to its color andcharacteristic flavor. In some parts of the world, malt is

the only cereal grain permitted to be used in makingbeerHEMANT JALUTHRIA

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Many types of GRAIN are used to make beer- wheat,rye, corn, and oats among them. Raw grains,however, do not produce satisfactory fermentation so

they first need to be MALTED. Barley is favoredbecause it is easiest to malt and produces a higherquantity of fermentable sugars.The grain is turned into malt by soaking the grains fora few days until they start to germinate. Then theyare spread out on a floor and allowed to continuegerminating for up to 5 days. Then the starch is

turned into fermentable sugars that are essential tobrewing and germination is halted by throwing themalts into a kiln. The heat and duration affects thecolor and flavor of the malt, which in turn has an

impact on the color and flavor of the beer.HEMANT JALUTHRIA 10

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PALE MALTis the most commonly used form, beingideal for all types of beer.AMBER and BROWN MALTSare made by heating

the barley to higher temperatures, giving a copper-red color to any beer used in.CHOCOLATE MALT is kilned longer for an evendarker color and more complex flavor.BLACK MALTis darker still with a powerfully bitterflavor.

Most malts are produced by gradually raising the

temperature over a period of several hours.

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The starch source in a beer provides the fermentablematerial and is a key determinant of the strength andflavour of the beer. The most common starch sourceused in beer is malted grain. Grain is malted bysoaking it in water, allowing it to begin germination,

and then drying the partially germinated grain in a kiln.Malting grain produces enzymes that convert starchesin the grain into fermentable sugars. Different roastingtimes and temperatures are used to produce different

colours of malt from the same grain. Darker malts willproduce darker beers.

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CORN - The primary reason for adding corn grits tothe brew is that Corn grits tend to produce the milder,lighter beer preferred by the American consumer. Likemalt, corn is a source of starch that is converted tosugar in the brewing process.

HOPS - Hops are the dried, ripe blossoms of a

perennial vine (Humulus lupulus) that are added tobeer brews for flavoring. The characteristic bitterflavor of beer is attributable to the addition of hops orliquid hop extract. Hops also possess antiseptic

properties that inhibit the growth of bacteria. This isparticularly important in the brewing of the non-pasteurized draft beers.

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HOPS -Hops are the female flower clusters (commonlycalled seed cones or strobilus - a cone-shaped structure in floweringplants, e.g. the fruit of the hop), of a hop species, Humulus

lupulus.They are used primarily as a flavoring and stabilityagent in beer, to which they impart a bitter, tangy flavor,though hops are also used for various purposes in otherbeverages and herbal medicine.

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BREWER'S YEAST - This is the agent thattransforms wort sugar into alcohol and carbon dioxide.It is actually a microscopic cell (micro-organisms) that

multiplies rapidly. At the end of fermentation the yeastpopulation has increased approximately fourfold. It isthe enormous number of yeast cells that makespossible the rapid conversion of wort to beer. While all

brewer's yeasts have the ability to ferment sugars toalcohol and carbon dioxide, they can differconsiderably in their abilities and hence affect beerflavor in various ways.

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The dominant types of yeast used to make beer areale yeast (Saccharomyces cerevisiae) and lager

yeast (Saccharomyces uvarum)

This is used to produce alcohol and bubbles inbeer. There are several varieties, each matched tospecific varieties of beer. It's available either as a

liquid or powder at beer-making supply stores.

Although the principle tastes in beer are the result of theMALTS and HOPS used, the strain of yeast also addsflavor.

YEAST produced three metabolic by-products, phenols,ester, and diacetyl. Phenols give a spicy clove-liketaste. Esters lend a fruity taste. Diacetyl have a

butterscotch or a woody tastes.HEMANT JALUTHRIA 17

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CLARIFYING AGENT - Some brewers add one or moreclarifying agents to beer, which typically precipitate (collect asa solid) out of the beer along with protein solids and are found

only in trace amounts in the finished product. This processmakes the beer appear bright and clean, rather than thecloudy appearance of ethnic and older styles of beer.

Examples of clarifying agents include isinglass ( is a substance

obtained from the dried swim bladders of fish). It is a form of collagen(it is found exclusively in animals, especially in the flesh and connectivetissues of mammals. It is the main component of connective tissue, and isthe most abundant protein in mammals, making up about 25% to 35% of

the whole-body protein content.) used mainly for

the clarification of wine and beer.), obtainedfrom swimbladders of fish; Irish moss, a seaweed;kappa carrageenan.

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In a fish, the swim bladder (also gas bladder, airbladder, pneumatic bladder, and fish maw) is aninternal gas-filled hollow organ (a bladder) that

contributes to the ability of the fish to controlits buoyancy (the tendency of an object to float), and thus tostay at the current water depth without effort.

SEA WEED - IRISH MOSS

SWIM BLADDER

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BREWING BEER (PRODUCTION PROCESS)

The process of making beer is known as brewing.The purpose of brewing is to convert the starchsource into sugary liquid called wort and to convertthe wort into the alcoholic beverage known as beer ina fermentation process effected by yeast. The

production process is detailed below:-

1. Malting2. Preparing the mash

3. Brewing the wort4. Fermenting5. Pasteurizing6. Packaging

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BREWING PROCESS

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BREWING PROCESS

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MaltingFully ripened barley grains are "steeped," or soaked incold water until they are fully saturated. The water is

changed once a day, and after 45-72 hours the grainsare placed in shallow tanks. The grain is aerated andstirred, which causes it to germinate, releasing

enzymes such as malt diastase. Malt diastaseconverts the starches contained in the grain to sugarfor fermentation. As soon as the germination isadequately complete, usually six days, the grain is

roasted to stop the germination process. The exactpoint at which the roasting starts and ends affects theflavor and color of the beer.The product at this point is referred to as malt.

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Preparing the MashThe malt is crushed using iron rollers and transferred

to the mash tank (or mash tun"). This tank is a largecopper or stainless steel vessel that mixes the maltwith warm water until it is of porridge-like consistency.This mixture is called mash. After mixing with similarlyprepared cereal grains, the temperature of the mashis raised incrementally from 100-170F (38-77C) sothat the thermophilic enzymes are activated. The

enzymes break down the starch in the grain andconvert it to simple sugars. Once complete, the mashis allowed to sit undisturbed so the solids can settledown to the bottom of the tank together.

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Brewing the WortThe liquid contained in the mash is transferred into anothertank called a lauter tun. This is accomplished by drawing the

liquid out through the bottom layer of mash solids, which actsas a filter. Hot water is added to the top of the mash tank torinse the remaining liquid, now called wort, from the mash.The solid remains of the grain and the yeast cells are dried

and sold by the brewery as high protein (60 to 65%) animalfeed. The wort travels on to the brew kettles, where it is boiledto sterilize it, and where the carefully prepared hops areadded. The addition of the hops is important because theycontribute to the bitterness of the beer. The brew kettles arethe most impressive equipment in the process. Gleamingcopper, they can be 7-12 feet (2-3.6 m) in diameter and twostories high. Steam usually provides the heating energy to thebrew kettles. After brewing is complete, the finished wort is

filtered again and pumped to the fermentation tanks.HEMANT JALUTHRIA 24

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HOT WATERTANK

MALT

MASH TUNHOPS

COPPER

HOPBACK

HEAT

EXCHANGER

ADD YEAST TOFERMENTER

BOTTLING

CASK OR KEG

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FERMENTINGIn the fermentation tanks, the atmosphere must becarefully controlled to prevent any "rouge" bacteria from

interfering with the yeast. Carefully maintained yeast(approximately one pound per barrel of wort) is addedto the wort, and the temperature of the mixture is slowlyreduced over a period of days to between 50F and60F (10-15C). In this temperature range, the yeastgrows, consuming the sugar in the wort and bubbles ofcarbon dioxide form. The wort has now become beer.

The new beer is filtered and transferred once more intothe aging casks, where the temperature is controlled at33F (C) for 2-24 weeks. The shorter storage time

produces a pale lager beer while the European lagers

(called Pilsner) are aged longer.HEMANT JALUTHRIA 26

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PASTEURIZINGAfter aging, the beer can be pasteurized to kill the

remaining yeast and prevent further alcohol production.This is accomplished by heating the beer above 135F(57C). This process, named after Louis Pasteur, iswidely known for preserving milk. Interestingly, Pasteur

originally developed this process to preserve beer inthe 1860s. Pasteurization, however, is not used in theproduction of genuine draft beers. These beers arealso known as "ice" beers, since they must be kept

refrigerated to preserve their flavor and slow down theactivity of the remaining yeast. Many consider the draftbeers best in aroma as well as taste.

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PACKAGINGWhether packaged into cans, bottles, or kegs, the

beer is always moved gently through the network ofpiping in the bottling area. This is to preserve thenatural carbonation. During bottling, additional carbondioxide gas from the fermentation kettles is used to

improve the aroma of the beer. High-speed packaginglines can process thousands of cases of beer per day,and with modern computerized control, the inventorycan be tracked throughout the distribution network.

Most beer is delivered from local distributors whohave purchasing contracts with the major breweries.

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TYPES OF BEER

Beers may be categorized into following types basedon a number of factors, viz, appearance (colour, clarityand nature), aroma, flavour (taste), mouth feel(thickness of the liquid and carbonation), strength(gravity, alcohol concentration), yeast (Lactobacillus or

Brettanomyces) grains, hops (bitterness), water andother ingredients such as fruits and spices: Ale, Lagerand Lambic

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ALEAle is beer that is brewed using only top-fermenting

yeasts and is typically fermented at higher

temperatures than lager beer (1523C, 6075Fwarm fermentation). At these temperatures, ale yeastsproduce significant amounts of esters and othersecondary flavours and aromas, often resemblingthose of apple, pear, pineapple, grass, hay, banana,plum or prune. ale yeast (Saccharomyces cerevisiae)

Principal styles of ale include Barley Wine, Belgian

Trippel, Belgian Dubbel, Altbier, Bitter, Amber Ale,Brown Ale, Pale Ale, Klsch, Porter, Stout and Wheatbeer

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LAGER

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LAGERLager (German: storage) is a type of beer that is brewed using

bottom-fermenting yeast at lower temperatures and for longer

durations.lager yeast (Saccharomyces uvarum)

Lager yeast ferments at lower temperatures and flocculates on the

bottom of the fermenting vessel, while ale yeast ferments at higher

temperatures and settles on the tops of fermentation tanks.

Pale lagers are the most commonly consumed type of beer in

the world. Lager yeast is a bottom-fermenting yeast, and typically

begins fermentation at 7-6C (45-55F) (the "fermentation phase"),

and then stored at 0-4C (30-40F) (the "lagering phase"). During

the secondary stage, the lager clears and mellows. The cooler

conditions also inhibit the natural production of esters and otherbyproducts, resulting in a "crisper" tasting beer.

Principal styles of lager include American-style lager, Bock,

Dunkel, Helles, Oktoberfestbier / Mrzen, Pilsner, Schwarzbier

and Vienna lager. HEMANT JALUTHRIA 31

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LAMBIC

Lambic is a very distinctive type of beer brewed only in the

Pajottenland region of Belgium (southwest of Brussels) and in

Brussels itself at the Cantillon Brewery and museum.Unlike conventional ales and lagers, which are fermented by carefully

cultivated strains of brewer's yeasts, lambic beer is instead produced

by spontaneous fermentation: it is exposed to the wild yeasts and

bacteria It is this unusual process which gives the beer its distinctive

flavour: dry, vinous (relating to wine), and cidery, with a slightly sour

aftertaste.

Beers of spontaneous fermentation are ales that use wild

yeasts, rather than cultivated ones. All beer was once brewed this way,

but by the Middle Ages brewers had learned to crop the yeast fromone brew and use it in the next. Only in a few isolated regions were

wild yeasts still used.

The best-known region where spontaneous fermentation is still

used is the Senne Valley in Belgium, where lambic is produced.HEMANT JALUTHRIA 32

BEER MIXED DRINKS

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BEER MIXED DRINKSHybrid or mixed style beers use modern techniquesand materials instead of, or in addition to, traditionalaspects of brewing. Although there is some variationamong sources, mixed beers generally fall into thefollowing categories:-

1. Steam beers are made with a type of bottom-fermenting (lager) yeast that can ferment at warmer(ale) temperatures.

2. Fruit and vegetable beers are mixed with somekind of fermentable fruit or vegetable adjunct duringthe fermentation process, providing obvious yet

harmonious qualities. HEMANT JALUTHRIA 33

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3. Herb and spiced beers add herbs or spices derivedfrom roots, seeds, fruits, vegetables or flowers insteadof, or in addition to hops.

4. Wood-aged beers are any traditional or experimentalbeer that has been aged in a wooden barrel or havebeen in contact with wood (in the form of chips, cubes or"beans") for a period of time (Oak is the most common).

Often, the barrel or wood will be treated first with somevariety of spirit or other alcoholic beverage--bourbon,scotch and sherry are common.5. Smoked beers are any beer whose malt has been

smoked. A smoky aroma and flavour is usually present.6. Champagne Style Beer are ale's using a secondfermentation in the bottle with champagne yeast. Onenew, very popular beer in this category is called KasteelCru. HEMANT JALUTHRIA 34

SIZE OF BEER CONTAINERS

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SIZE OF BEER CONTAINERS

Name mL US oz Description / CommentsUS oz 29.5735 1.000

Imperial Oz

28.4131

0.961

Small Euro Bottle 250.0 8.5 Small European bottleSome Euro beers come in bottles this size

Glass 227.3 7.7 Common glass size for draught beermuch more common pre-1990

European Bottle 330.0 11.2 European and other imported cans and bottles

come in this size

Canadian Bottle 341.0 11.5 Standard for Canadian beer bottles

US/Canadian Can 355.0 10.0 Standard for Canadian and US CansMost Canadian brewers buy their cans from the US

Australian Bottle 375.0 10.7 Seems to be a 1/2 US 1/5 Gallon (strange)

Commonly seen in Australian bottlesSchooner 4210.2 14.4 Sometimes seen as a draught beer size

Common in Australia though sometimes seen inCanada

Euro Can/Bottle 440.0 14.9 odd sized larger import can and bottleSeen in Grolsch bottles and Guinness cans

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N L US D i ti / C t

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US Pint 473.2 110.0 Commonly used in shadier pubs in Canada that try toget you to think that you're getting a real pint

Euro Can 500.0 110.9 Common size for imported cans and bottles

Imperial Pint 568.3 19.2 Standard used as a pint in Canada

20 US oz bottle 591.0 20.0 20 oz bottleMostly used for large serving specialty sodas

650 mL (Bomber) 650.0 22.0 22 oz/large bottleSold as large single bottles

70 cL 700.0 23.7 A very rounded 1/5 US Gallon

Some Belgian style bottle conditioned ales come in thissize

750 mL 750.0 25.4 Metricized standard 26er or 1/5 of a US Gallon. SomeBelgian style bottle conditioned ales come in this size

1/5 Gallon 768.9 210.0 The standard 26er or 1/5 of a US GallonSome Belgian style bottle conditioned ales come in this

size1 L 1000.0 33.8 Nice round 1 L

Some specialty beers will sell in this size

2 Imperial Pints 11310.5 38.4 Imperial 40 oz bottleUsually shown as 1.14 Litres. Rare larger size

US 40 1182.9 40.0 US 40 oz bottle

Generally serving up 40 oz of fun in a brown paper bagfor a nice bender in the park

Name mL US oz Description / Comments

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