Industrial Manufacturing of beer

2. What’s Beer:
Beer is the world's most widely consumed and probably the
oldest alcoholic beverage.
Beer is said to be the MALTED BEVERAGE.
It is the third most popular drink
overall, after water and tea
 Nowadays beer intaking is said to
be the fashionable one in every
countries
 Many industries tends to produce
beer at Large scale

3. History of beer:
 Produced in early Neolithic (9500 BC) when cereal was
first farmed and is recorded in the written history of ancient
Iraq and ancient Egypt.
 The earliest known chemical evidence of barley beer (circa
3500–3100 BC) in western Iran.
 Later spreaded to many European countries and they began to
produce.
 And U.S,Chiana,Japan,India and many countries produced
beer.
 Today, the brewing industry is a global business, consisting of
several dominant multinational companies and many
thousands of smaller producers.

4. Lager
Pale ale
Amber ale
Red ale
Brown ale
Golden ale
Porter
Stout
Note: Grouped according to the barley
concentration .

5. Fig.beer types

7. Production of beer:
knows as Brewing
Ingredients:
Barley Bakers yeast Hops Water
 Malt is prepared from barley grains
 Malt adjuncts
 Starch adjuncts(corn,wheat,soybeans)
 Sweet adjuncts(molases is used)

8. Values in ingredients:
 Malted Barley : Rich in starch source.
 Bakers yeast: Saccharomyces cerevisiae, S. uvarum
-used for alcoholic fermentation.
 Hops: dried female flowers from hop plant
-flavouring and a preservative.
 Water: provides liquidity to beer.
 Malt/starch adjuncts: rich in starch and
sugar.
 Sweet adjuncts: gives sugary taste to beer.

9. Brewing : Process involved
1. Grading
2. Malting
3. Mashing
4. Lautering
5. Boiling
6. Fermenting
7. Conditioning/maturing/aging
8. Filtering
9. packing

10. Malting:
Barley grains are soaked in
water at 10-15.6*C
They are allowed to
germinate at 16-21*C for 5-
7 days
The malted barley is then
dried and are crushed
before use

11. Mashing:
 Malt and water at 38-50*C
 Boiled at 100*C in MASH TUN
 In this vessel, the grain and
water are mixed together to
create a cereal mash.
 During the mash, naturally
occurring enzymes present in
the malt convert the starches
(long chain carbohydrates) in
the grain into smaller
molecules or simple sugars.
 After mashing we get the
mashed material called WORT.

12. lautering
Lautering is the separation
of the wort from the grains
This is done either in a
mash tun out fitted with a
false bottom, in a lauter
tun, or in a mash filter.
The LIQUID is obtained at
last and the cake left after
lautering is used as animal
feed.

13. Boiling:
The liquid is boiled with
HOPS and sugar
They are boiled for about 2.5
hours
The hops increases the
concentrarion, inactive
certain enzymes, caramelize
the sugar, precipitates
protein.
During boiling the microbes
are killed.
After boiling they are cooled.

14. Fermentation:
 Yeast usually (Saccharomyces
carlsbergensis)is added to the
cooled liquid.
 1 lb inoculum for 31.5gal is used
 And fermented in tanks at the
temperature at 28*C for about 8-14
days
 During fermentation yeast converts
sugars to alcohol, carbon dioxide,
small amounts of glycerol, acetic
acid.

15. Maturing
 Also called as AGING or
conditioning
 Yeast is removed and the beer is
allowed to mature for several
months in tanks or barrels
 precipitation of yeast, proteins
takes place
 Esters and other compounds are
produced to add taste, aroma.

16. filtration
The beer is filtered by using Sheet (pad)
filters or Kieselguhr filters
Filtering removes the remaining yeast that
we added and every impurities in beer.

17. packaging
 Beer is carbonated(co2) to about
0.45-0.52%
 The pure beer is then packed in
bottles ,tins and in various
packing bottles having 3.8%
alcohol by weight
 Then the quality of beer checked
by QUALITY CONTROL Dept.
and are released for sale
 Beer is stored at cool
temperature and served cool

18. Overall process

19. Beer nutritive value

20. Beer defects and diseases:
Defects are caused by species of
Clostridium, Flavobacterium,
zymomonas,Yeast
Acetobacter,
Micrococcus,Streptococccus
Defects are identified by turbidity, off
flavours, poor physical characters.
Sometimes these defects cause illness
for the person who intakes

21. Beer
Cons:
 Increases Blood
Pressure, cholesterol
level
Causes Gastric
Problems
Risk to Breast Cancer
in women
Fat Gainer: It will
increase weight
Headache
Abnormal behaviour
Pros:
It can reduce the
risks of developing
the stones in the
kidney
Strengthen the
bones
Glows on Your Skin
Increases Immunity
Helps to Beat the
stress