1. BEER
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. Layout
What is Beer?
History
Ingredients
Beer Making Process
Styles of Beer
Service of Beer
Beer Storage
Common Draught
Beer Problems

3. What is Beer?
Beer is an alcoholic beverage made by
brewing and fermenting malted barley, and
sometimes other cereals, with hops added to
flavour and stabilize it.

4. History
Derived from the Anglo-Saxon word “Baere”, meaning barley
It is one of the oldest alcoholic beverages and was well known
in ancient Egypt.
The first beer was brewed more than 6000 years ago. In the
beginning, beer was made for home consumption
Large scale brewing in Europe began only in the Middle ages as
an increase in trade
During the last decades of the 20th century, due to Engineering
principles being applied has beer been made economically on an
industrial scale.

5. Ingredients - Malt
1.
Malt- The body and soul of a beer:
Barley is the most common cereal to be malted
Others like wheat, oats and rye may also be used.
Barley, however, provides the best extraction rate of
sugars and is, thus, the most preferred one.
To produce good malt, the barley grains must be
plump, sound grains and must germinate at an even
rate.
It should also be low in nitrogen as nitrogen can affect
fermentation

6. Ingredients
Malt
Water
Hops
Yeast
Other Ingredients
Adulterants

7. Ingredients - Malt
Handling barley:
First, the batches of barley that arrive at the maltster
from the field are sieved to remove straw and dirt.
Next, the barley is dried to reduce the moisture content
as too high a level of moisture can start a premature
fermentation and also induce the development of
moulds.
The brewers want the barley to last them the whole
season.
Maltsters prefer to keep the grain dormant for a month as
this aids later in germination.

8. Ingredients - Malt
Soaking the grain:
In traditional floor malting, the grains are soaked
in large water cisterns.
The process takes 2-3 days but the barley is not
kept soaked for the whole duration.
It is soaked for half a day and then the tank is
drained so that the grain can breathe for 6-12
hrs…and the process repeated.

9. Ingredients - Malt
These day, instead of the floor malting, drum
malting (invented by a Belgian maltster named
Galland in the 1870’s) transfers the grains from
steeping tanks into a huge airtight stainless steel
cylinders that continuously rotates the grains.

10. Ingredients - Malt
Germination: Next, the damp grain is emptied onto
huge germinating floors and evenly spread to a depth of
6-9 inches.
Here, it stays for five days to allow the seeds to begin to
sprout and grow.
This process turns the inaccessible starch in the grains
into accessible sugar.
The germinating grain is raked frequently to allow for
adequate aeration and even sprouting and to prevent the
roots of the seed from getting tangled together. (else,
becomes like a coconut mat!)

11. Ingredients - Malt
Baking the green malt: After five days, when
the sprouting shoots reach 3/4ths the length of
the grain, germination is brought to a sharp
halt.
The ‘green malt’ is then sent to the kiln where it
is baked.
Some Bavarian maltings still used wood-fired
kilns to lend it a smoky flavour.

12. Ingredients - Malt
After the baking, the rootlets, known as ‘malt
culms’ are screened, removed as sold as animal
feed.
Now the malt has become crunchy , nutty and is
good to eat.
This delicious final product is used not only to
make beer but also for malt whisky, malted
beverages, biscuits and breakfast cereals.

13. Types of Malt
Depending on the intensity and duration of kilning,
different coloured malts are produced.
Pale malt: - the highest kilned malt, this retains the max
amount of sugar used generally for light beers.
Lager malt:-Lightly roasted and suited to lager
production.
Crystal malt:- medium roasted and used foe the
production of deeper coloured and full-bodied malts.
Chocolate or black malt:Deep roasted and used for the production of stout and
porter.

14. Ingredients – Water/Liquor
The various salts contribute to the
signature/flavour.
For example a high level of bicarbonate
will give a highly acidic mash leading to
poor extraction of sugar from the malt.
Too much sulphate will produce a sharp
bitterness.

15. Ingredients – Water/Liquor
Plzen(CZ) has the right softness to make the
famous pilsner-style beers.
Water from Burton-on-Trent in
Staffordshire, England, has the right amount
of gypsum(CaSO4) which make for clear,
bright bitters, because calcium increases
malt extraction during the mashing process.

16. Ingredients - Hops
Humulus Lupulus is a tall, climbing vine that is a
member of the hemp family.
It is distinctly related to the cannabis and the nettle.
A single plant carries either male or female flowers.
Only the female flowers form the vital cones required
by the brewer.
The female cone is made of petal-like structures called
bracts.

17. Ingredients - Hops
As the cone ripens, the bases of these bracts bear glands
that are filled with a yellow resinuous substance called
lupulin.
It is this oil, found nowhere else in the plant kingdom
that contains the alpha acids, giving hops its
characteristic bitterness.
Keeps the beer lasting longer, also is the spice and the
seasoning to the body provided by the malt in a beer.
These days, the emphasis is on growing the highalpha(extra bitterness) wilt resistant hop
varieties( Verticillium Wilt)

18. Ingredients - Hops
Some of the types of hop are:
1. Goldings – for traditional English Ales.
2. Fuggles - English
3. Progress – New, wilt resistant hop; a replacement
for the fuggles
4. Cascade – a fruity American aromatic hop
5. Crystal – a mildly aromatic Amercian hop
6. Huller – a German aromatic hop
7. Perle- another newly developed German aromatic
hop

19. Ingredients - Hops
High-Alpha hops:
1. Admiral (England)
2. Phoenix (England)
3. Brewer’s Gold (England, Belgium, Germany)
4. Magnum (Germany)
5. Orion (Germany)

20. Ingredients - Hops
Function of hops (humulus lupulus):
1. To add bitterness
2. To precipitate the proteins, thereby stabilizing
the beer
3. To act as an antiseptic during the brewing
process

21. Ingredients - Yeast
1. Yeast: ‘Saccharomyces Cerevisiae’, a singlecelled living organism(discovered that it was
living by Louis Pasteur-1885), is a member of
the fungus family
C6H12O6 + WATER + YEAST  C2H5OH
+ CO2
It flocculates to form clumps on the top(top
fermented) and settles down (in bottom
fermented). It is very wild and a lot of care has
to taken while dealing with it.

22. Other Ingredients - Adjuncts
a.
b.
c.
Reasons:
To improve flavour/ create a highly individual recipe
To improve colour
To save on costs
a. The most common adjunct is sugar, in blocks or as
a syrup…to give more alcohl …caramel to darken
beers……e.g. sucrose is one of the main ingredients in
Castle lager from SAB, S.Africa

23. Other Ingredients - Adjuncts
b. Flaked maize: Particularly in some American
breweries…give the beer a light-coloured, very dry
taste.
c. Rice: Like maize, rice is also used…Budweiser from
Anheuser-Busch (World’s best selling beer) uses rice to
give a clean, crisp finish.
d. Torrefied wheat: This heated cereal, or popcorn, is
added to help head retention.
.

24. Other Ingredients - Adjuncts
e.
Malt extracts: Maltg syrups are
sometimes used to make a larger brew than the
capacity of the mash tun allows.
f.
Roasted barley: Unmalted roasted barley
is sometimes used to give a darker colour. Gives
a dry, harsh flavour. Guinness(a classic Irish
stout) uses a little in the mash for giving it a
distinctive bitter flavour

25. Other Ingredients – Flavour Enhancers
In the days before hop, the brewers made their
own flavouring called ‘gruit’.
a. Honey
b. Chilli- beers with whole chillies(red and
green)- a relatively new innovation, a follow-on
from the craze of Mexican Lagers
c. Spices: Ginger beer can be both non-alcoholic
or ginger may be added to alcoholic beer.

26. Other Ingredients – Flavour Enhancers
d. Herbs: Coriander—revived be Hoegaarden
e. Fruit: Orange, lemon peel, apples,
raspberries(Frambozen-Belgium), cherries(KriekBelgium), bananas.
Some modern marketing departments simply use fruit
juice or extract as a simple flavouring, whereas,
traditionally, as for Kriek and Frambozen, the fruits
areused for a secondary fermentation.
Adulterants: Salt, water and treacle were/are used
illegally to make more out of less.

27. Beer Manufacture
THE BREWING PROCESS
Malted barley is required for brewing. Malting has three
steps.
1) Steeping :after screening the barley to remove any extraneous
matter. It is steeped into water to a moisture of about
45%. This is simply an acclerated version of germination
than the natural process.

28. Beer Manufacture
2)Germination:-in this step the food reserves in the
grain namely starch and protein are broken down into
starch and amino acids. The embryo release the
hormones which in turn release which triggers the
production of enzymes. The key step in germination is
the destruction of the endosperm which is the insoluble
part of the grain. the moist grains are then spread on air
conditioned floors(malting floors) to regulate growth
and temperature and to provide oxygen to assist
germination. At this point the enzymes begin to convert
the starch into sugar. The main fermentable sugar
obtained is maltose.

29. Beer Manufacture
3) Kilning:This is to restrict further germination after five
days .The grain is generally dried to attain the
moisture content of 4.5%. Depending on the
intensity and duration of kilning, different
coloured malts are produced.

30. Beer Manufacture
MASHING
Malted barley is lightly crushed by passing it through a
mill which produces a coarse powder called GRIST.
At this stage other cereals can be introduced such as
wheat, unmalted barley rice and flaked
maize(ADJUNCTS) to give more flavour and color to
the finished brew. But there will be still 90% of the malt
barley in the blend.
The grist is transferred to a very large vessel called as
the mash tun where it is mashed with hot water. The
temp is kept at 65c . allowing the enzymes formed
during malting to degrade the starch in the grain.
Producing a sweet brown liquid known as wort to be run
off.

31. Beer Manufacture
LAUTERING
The wort is now taken to a copper a sort of massive
kettle made of stainless steel where sugar and hops are
added and Boiled for hour and a half.
BREWING
This mixture is then taken to hopback , a large tank
where the hops settle and make a compact filter for the
wort to as it goes though. The wort is pumped through to
a Para flow where it is cooled to a temp of 15c.

32. FERMENTATION
It is now ready for fermentation. The wort is now put
into a fermenting tun and pitched with yeast. This yeast
converts the sugar into alcohol and co2.
Over the first the yeast utilizes almost 80% of the sugar
and forms a thick 1m cauliflower like layer on the
surface. The surplus yeast is skimmed off and used for
the next brew. The final yeast head which is formed on
the brew protects it from air borne infection.
Fermentation takes 7 or 8 days to fully complete. For the
lagers the fermaentation takes about 7days and
For ales about 4 days.

33. LAGERING
The beer is now racked into casks which clears some of
the debris left after fermentation. Isingglass finings are
injected into each cask before dispatch to further clarify
the beer. However there will be still some viable yeast
remaining to feed on the residual sugar, producing
alcohol and co2 which gives the finished beer its natural
carbonation or the co2 is even reintroduced later also.

34. KRAUSENING
Some beers use this process to introduce co2
into beers. This word originates from the
German word krausen which means froth . in
this process additional newly fermented wort is
introduced in the beer before it is put in the
maturing tanks. This produces a 2nd fermentation
and natural carbonation the beer .

35. KRAUSENING
Sometimes instead of being krausened they are primed
with sugars . some sweet ales are thus produced. The
primary aim of priming is to stimulate secondary
fermentation. The cask is then sealed and the natural
carbonation thus occurs. In some cases the sweetness is
then counteracted by dry hopping in which whole hops
are added to increase the classic bitter hop aroma.

36. PASTEURISING
It is the process of heating the beer in its final container
at 60-65c for atleast 20mins. It kills any bacteria in the
beer as well as the dry remaining yeast, which might
allow the fermentation to continue, thereby exploding
the beer.
Barrel and keg beers also called as draught beers are not
pasteurized which is why many people believe that they
have superior taste

37. PASTEURISING
However unpasteurized beer should be kept
refrigerated until used, to maintain its quality.
These beer can continue to ferment that si why
they are kept in steel containers constructed to
withstand pressure.
Some canned and bottled beers are also not
pasteurized, instead it is finely filtered to remove
the remaining yeast and must be stored under
refrigeration.

38. LAGER VERSUS ALE
It is the yeast that most distinguish the type of beer
produced. The cooled wort is aerated to provide oxygen
for the fermentation process and yeast from the
preceeding brew is added. .depending on the type of
yeast the operating parameters of the fermentation
varies.
With the yeast SACCHAROMYCES
CARLSBERGENESIS The fermentation process is
controlled at 8-9c and it takes about 7-8 days until about
85% of the malt extract is fermented.

39. ALE
With SACCHAROMYCES CEREVISIAE. It occurs at
higher temp. zone of 16-20C , within 3 days.
There is another marked difference between the two
yeasts.
Saccharomyces Carlsbergenesis tends to flocculate ad
settles quickly to the bottom after the fermentation is
complete. This process produces lager beer.
Where as saccharomyces cereviasae rises to the top of
the fermentation tank.
This process produces ale beer.

40. LAGER
The word lager is from the German word which
means resting or storing . lager beer is generally
stored or several weeks, to clear it of sediment
and to make it more mellow. It is usually lighter
bodied and less alcoholic than ale.

41. REDUCED ALCOHOL BEER
There are 2 categories of beer with reduced alcohol.
1) non alcoholic beers:- <.5% alcohol
2) low alcohol beers :-<1.2% alcohol
Beer is firstly made by the normal process and then the
alcohol is removed by any one of the following
processes.
1)Vacuum distillation:Here, the alcohol and other volatile compounds are
removed by passing the beer down the heated column
under the conditions of vacuum. This lowers the temp
needed to evaporate the alcohol. The lower the alohol
the better the flavour of the ensuing product.

42. REDUCED ALCOHOL BEER
22) Reverse Osmosis:Also known as cold filtration is carried out at
low temp. the beer is passed through a system of
cellulose membranes which permits small
molecules os alcohol to pass through..
It can also be done by arresting fermentation at
the appropriate point.

43. STORAGE OF BEER
BOTTLED AND CANNED BEER:Most beers in bottles and cans are pasteurised to increase
their shelf life so do not have to be refrigerated before
use. however they should always below 21C, preferably
in a dark room.
These can be stored without refrigeration for three mts
and bottled for 6mts. Beer should never be frozen, for
when thawed it will precipitate or is frozen for along
tome and not handled carefully then it may gush when
poured.

44. STORAGE OF BEER
Bright light may cause the beer to deteriorate.
Sunlight can be particularly damaging and beer
served in a glass in bright sunlight will start
deteriorating within minutes.because of their
perishability canned and bottled beers should
always be rotated in the stores. FIFO method
should be followed.

45. STORAGE OF BEER
KEG OR DRAUGHT BEER
Since this is not pasteurized therefore it should be kept
refrigerated at 2-3C at all times, lest the active yeast will
continue to work and will produce more alcohol and
CO2.
Even refrigerated keg beers have a shelf life of only 2
weeks. Because kegs need constant refrigeration it may
be necessary to keep a separate storage area for these
beers this area should be close to the bars, so it becomes
easier to tap the beer.

46. STORAGE OF BEER
Tapping is the process of opening the kegs under
CO2 pressure. Tapping provides carbonation to
the beer and also provides propulsion to the beer
to move it from the barrel to the dispensing tap.
The temp of the beer as well as the pressure
should be constantly monitored. The lines from
the keg to the taps should be flushed at the end
of each days service.

47. Styles of Beer
1. Ale: Nowadays, a common term referring
to any beer using the top fermenting yeast.
2. Barley Wine: English name for a powerful,
almost syrupy, strong ale, that is usually sold in
small nip-sized bottles. The darker versions of
barley wine were once called “Stingo”.

48. Styles of Beer
3.Bitter: A distinctive stlye of draught ale
in England, generally served in England and
Wales. It is usually dry and hoppy with an
alcohol content of 3%-5%. Traditionally
reddish-amber in colour, paler varieties are
gaining popularity in England. Eg.
Pedigree, 6X, Freeminer Bitter.

49. Styles of Beer
4Bock: The word bock means ‘billy goat’ and usually a
goat’s head often features on the label. Are also made
from dark toasted malt and are rich and heavy lagers,
again with a caramel flavour. A strong malty, warming
German beer of 6.5% alcohol, bock was originally
brewed for the colder months. Traditionally dark in
colour, today it is more likely to be golden-bronze.
Originated in Einbeck in Lower Saxony, but now more
associated with Bavaria. Extra-potent versions called
Doppelbock(chiefly associated with Bavaria- names
usualy end with ‘ator’ e.g. Salvator) have an alcohol
content of 7%. Eisbock(is the original Ice Beer), in
which frozen water is removed fromn the beer are even
stornger (10%).

50. Styles of Beer
5. Chilli Beer: Produced by a handful of American
breweries, it goes well with Mexican food. E.g. Crazy
Ed’s cave Creek Chilli Beer of Phoenix, Arizona, has a
whole chilli pod inside each bottle.
6. Cream Ale: A sweetish, smooth golden ale from
the US, crem ale was originally introduced by brewers
trying to copy the pilsner style. Some cream ales are
made by blending Ales with bottom-fermenting beers.

51. Styles of Beer
7. Dry Beer: First produced by Asahi
Breweries in Japan, it is a strong, super-dry (all
sugar converted into alcohol) beer. Widely
adopted in North America.
8. Dunkel: German lagers were traditonally
dark, anf these soft, malty brown beers are
associated with Munich- around 4.5% alc.

52. Styles of Beer
9. Framboise/Frambozen: These are Flemish and
French words for a Belgian fruit Beer made by adding
Raspberries to a lambic. Framboise has a sparkling,
pink champagne character and the raspberries impart a
light, fruity flavour.
10. Ginger Beer: Despite the name, this is an
alcohol-free soft drink flavoured with root ginger.
However, long before the hop appeared, ginger was used
in beer, and some micro-brewers are trying it again.
Salopian in England adds ginger to its dark wheat beer,
Gingersnap.

53. Styles of Beer
11.
Green Beer: Any young beer which
has not had time to mature is a green beer.
The term is also used to denote a beer made
with organic malt and hops. Organic Green
Beer is known as Biologique in
France( Castelain makes the beer ‘Jade’)
and biologisch in Germany. In Scotland,
the Caledonian Brewery of Edinburgh has
pioneered organic ale with Golden Promise.

54. Styles of Beer
12. Hefe: The German word for yeast is used
to describe a beer that has not been filtered, with a
sediment in the bottle. Draught beers “mit Hefe”
are usually cloudy.
13 Hell: The word means pale or light in
German and indicates a light malty-golden lager,
often from Munich. E.g. Augustiner, HackerPschorr.

55. Styles of Beer
14. Honey Beer: Made with fermented honey
or beer to which honey was added as a soft
sweetener. E,g, Waggle Dance – Staffordshire,
England.
15. Ice Beer: The brew is frozen during
maturation to produce a purified beer, with the ice
crystals removed to increase the strength. E.g.
Bud Ice (Anheuser-Busch), Miller’s Ice House,
but the sales are at only 4% of the total market.

56. Styles of Beer
16. IPA: India Pale Ale. This strong, heavily
hopped beer was actually brewed in Burton-on-Trent by
companies like Allsopp and Bass. The recipe was
designed to withstand the long journeys to the far ends
of the british empire like India.
17.Kriek: In this Belgian lambic beer, secondary
fermentation is stimulated by adding cherries to give a
dry, fruit flavour and deep colour. The kriek is a small
dark cherry grown near Brussels

57. Styles of Beer
18. Lager: The German word ‘to store’
nowadays refers to any bottom-fermented beer.
19.
Lambic: This wild, spontaneous
fermenting beer uses wild yeasts and open air
fermentation. The beer is brewed only in cooler
months as otherwise, the fermentation would be
too unpredictable.

58. Styles of Beer
20. Lite: In North America, the trem is used to
denote a thin, low calorie beer(e.g. Miller Lite). In
Australia, lite csn mean low in alcohol.
21.
Low Alcohol Beers: less than 2.5%; nonalcoholic less thasn 0.05%.
22. Malt Liquor: In the US, the term denotes a
strong lager, often made with a high amount of sugar to
produce a thin but patent brew. Malt Liquor beers are
just used to deliver a strong alcoholic punch.

59. Styles of Beer
23. Pilsner: Strictly speaking, Pilsner is a
golden, hoppy, aromatic lager from the Bohemian
Czech town of Plzen, where this classic style was
first produced. The original Pilsner
Urquell(meaning original source) is still brewed
there. It is the leading beer sold in Poland and
very popular in Germany too. Alc 5%. Has a
flowery hop aroma and a dry finish.

60. Styles of Beer
24. Porter: Said to have been originally made
by Ralph Harwood, when he grew tired of making
the Three Threads, a popular drink of the day (by
mixing Strong, Brown and Old ales). He wanted
to make a single beer having the cmbination of the
Three threads. A very successful and widely
exported beer due to large scale production
leading to economies of scale in the 18th and 19th
century. Porter was the first mass-produced beer,
a gift of the Iunduatrail revolution.The name
today is used to indicate a brown beer.

61. Styles of Beer
25. Rauchbier: The intense smoky flavour of
these German smoked beers from the region of
Franconia comes from the malt that has been dried
over moist beechwood fire…e.g. Spezial,
Schlenkerla.
26. Root Beer: An American temperance soft
drink, not a beer, it was originally flavoured with
sassafras root bark. Root Beer is boiled but not
fermented.

62. Styles of Beer
27. Steam Beer: An American cross between a
bottom-fermented beer and an ale, steam beer was
originally made in the Gold Rush days in
California. It was brewed with lager yeasts at
warm ale temperatures in wide, shallow pans.
Casks of this lively brew were said to hiss like
steam when tapped. Now, it is only brewed by the
Anchor Steam Brewery of San Francisco.

63. Styles of Beer
28. Steinbier: German “stone beer” is
brewed using a primitive method of heating
in which red hot rocks are lowered into the
brew to bring it to a boil. The sizzling
stones become covered in burnt sugars and
then are added back to the beer at the
maturation stage to spark a second
fermentation.

64. Styles of Beer
29. Stout: One of the classic styles of ale,
originally a stout porter. Stout has survived and
prosperd thanks to the sharp contrast in taste and
colour. It is made with a proportion of dark,
roasted barley in the massh and is heavily hopped
to give its distinctive taste. Draught stout tend to
be much creamier and smoother than the more
distinctive bottle beer because it uses nitrogen gas
in its dispenser. Guinness-Arthur Guinness 1759,
altogether brewed in 50 countries and on sale in a
further 100. Other egs. Dragon Stout, Murphy’s
Irish Stout.

65. Beer Service
Glasses should be clean and free of any lint. Special
care should be taken that the glasses are grease free.
Draft BeerIt is very important to serve draught beer with a
proper head, which depends on two factors.
The firstis the angle at which the glass is held while
the beer is poured. The glass should be held one inch
below the tap at an angle of 45c.

66. Beer Service
The second factor is the length of time at this angle.
When the glasses is about half full it should be
straightened upright and the beer should be allowed to
run into the middle of the glass until the head rises
slightly above the rim of the glass.
Head on the glass should be between ½ -1 inch
depending upon the size of the glass.

67. Beer Service
Canned or bottled beerTo get a good head in this case, the glass should be held
upright when the pouring is started. The can or bottle should
first be held at a steep almost 45degree angle and beer poured
into the center of the glass and as the glass gets filled and the
foam is formed the pouring angle is decreased to 0 degrees so
that the remaining is poured more slowly until the glass is
filled.
Serving temperatures: Lager- 3 to 4C
Ale- 7C
Thick glass used can have a temperature rise of around 2C.--so, use thinner glass

68. Common Draught Beer Problems
1. Flat beer- storage temp too low, insufficient air
pressure, greasy glasses, dispensing lines too cold.
2. Wild beer-storage temp too high, dispensing
pressure too high.
3. Cloudy beer-beer is old, beer previously frozen,
lines are unclean, beer is dispenced through a partly
open faucet.

69. Common Draught Beer Problems
4.
Unpalatable Beer- stale beer, lines , coils , glasses
are unclean , air pressure incorrect.
5. Beer too warm or cold
6. Glass head unstable

70. Brands - Ireland
Beamish Red Irish Ale
Guinness Extra Stout
Murphy’s Irish Stout – Draught

71. Brands- England
Fuller’s Ale
Boddingtons Draught
Mackesons Milk Stout
Sheperd Neame – Original Porter

72. Brands
Amstel and Amstel Light – Holland
Heineken – Holland
Carlsburg – Denmark
Tuborg - Denmark

73. Brands - Germany
Beck’s
St. Pauli Girl
Lowenbrau
Dab

74. Brands
Pilsner Urquell – Czech rep.
Castle Lager – South Africa
Tsingtao – China
Asahi Black and Stout – Japan
Kirin – Japan
Tiger – Singapore
Foster’s - Australia

75. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
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webpage: chefsunilkumar.tripod.com