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All You Want To Know About Beer
  1. Beer
  2. Raw Materials
  3. Brewing – Wort Production
  4. Fermentation
  5. Maturation
  6. Filtration
  7. Packaging
1. Beer
  It is a beverage with a distinct flavor and foam when poured, produced from the alcoholic fermentation by yeast of wort obtained from malt, hops, brewing adjuncts, and brewing water
   
2. Major Brewing Raw Materials
  2.1. Malt
2.2. Hops
2.3. Brewing Adjuncts
2.4. Water
   
3. Brewing-Wort Production
 

Milling: A blend of two-row and six-row barley malt. The two-row barley is plumper and the six-row is slightly thinner. The mills must be adjusted to properly break the kernels without damaging the husk. The barley malt is milled to crush the husks and properly expose the proteins and starches found in the kernels. It is important that the husk remains intact as an aid filtering the wort later in the process.

Malt Mash: Malt and water are carefully mixed and measured in the mashtun. The mixture is stirred and heated in an accurately controlled time and temperature cycle. This reactivates the natural enzymes, which have remained dormant since the kilning process. The malt enzymes naturally convert the starches from the barley malt and corn into sugars that will be used by the yeast during fermentation.

Adjunct mash : Corn grits is mixed with water and a small amount of malt mash and is placed in adjunct cooker where it is brought to a boil. This boiling releases starches in liquid form. The small amount of malt mash provides just enough enzymes for this liquefaction to take place. The contents of the corn cooker are then added to the malt mash and the conversion of starches to sugars takes place. The time and temperature at which this combined mash is held will determine the amount of fermentable sugar produced.

Lautering: The liquid is separated from the malt husks, which act as a natural filter and grain particles in the lautertun. The wort is circulated and strained to further clarify the liquid.

Wort Boiling: Once in the brew kettle the wort is brought to a vigorous boiling. At this point, hops is then added. Specific varieties of hops in exact quantities are poured into the brew kettle at different times during the boiling cycle. The amount and variety is determined by the brewmaster to create the distinct hop character.

   
4. Fermentation
  Before fermentation the wort is allowed to stand in a vessel called whirlpool where solids particles remaining in the wort after the kettle boil are removed by allowing them to settle. The wort is then cooled to optimum fermentation temperature through a wort cooler. Yeast and filtered sterile air are added to the wort as it flows to the fermentation tank. The yeast converts fermentable sugars created during mashing to alcohol, natural carbonation (carbon dioxide) and many flavor active compounds.
   
5. Maturation or Aging
  In the same tank, the fully fermented beer is cooled down to 0 oC for maturation. This aging permits the proper maturation of beer flavor and results in a smooth tasting beer. Fermentation and maturation process of pilsner beer takes approximately three weeks, while ale fermentation can be completed shorter.
   
6. Filtration: The beer is then finally filtered to remove the last traces of any remaining yeast and protein material.
   
7. Packaging:
  After final filtration, the beer is held in a bright beer tank for a final quality control check and brew master tasting. It is then ready for packaged into bottles, cans and keg. Packaging process have to be done such that the oxygen pick up is minimal, this is for flavor stability . Bottled beer will also undergone pasteurization for microbiological safety.
   
 

Nutrition
ABOUT BEER
Nutritional Value:

      1. Natural product
      2. Calories
      3. Water
      4. Malt and Cereals
      5. Hops
      6. Yeast
      7. Vitamins in Beer
      8. Folic Acid
      9. Minerals
      10. Anti Oxidants
  Natural Product:
 
  • Beer is a natural product made with water, malt, cereal, hops and yeast. Each of these ingredients contributes towards a healthy, balanced diet.
  • Compared with other alcoholic beverages, beer contains more proteins and vitamin B.
   
  Calories:
  Beer also cuts a good figure as regards the number of calories. A 330 mL glass of beer has 135 calories, which is less than the same quantity of apple juice, milk or yogurt.
   
  Water:
  Beer consists of 93% water, has a low alcohol content of average 5% by volume. It contains no cholesterol and no fats. It does however contain proteins, minerals and vitamins, in a healthy, balanced diet.
   
  Malt and Cereals:
  Beer is rich in soluble fibers originate from the cell walls of the malted barley and cereals. One liter of beer contains on average 20% of the recommended daily amount of fiber. This means slower digestion and better fiber absorption, and reduces the cholesterol content and the risk of cardiovascular diseases.
   
  Hops:
  Contain oils and resins, which are slowly and naturally released to impart their unique taste and aroma characteristics and provide a delicate smooth bitterness. The constituents of the hop have a number of beneficial properties for the health of the moderate drinker. Hops have a soothing effect on the body and sharpen the appetite.
   
  Yeast:
  Provides the body with essential B vitamins such as B1, B6 and folic acid. It is a vegetable micro-organism with nutritional value and has a favorable effect on the intestinal flora.
   
  Vitamins in beer and % of RDA per Liter
 
  • B1 (thiamine) 40%
  • B2(riboflavin) 14%
  • Niacin 13%
  • B6 17%
  • Biotin 17%
  • Pantothenic acid 8%
  • Folic acid 10-45%
   
  Folic acid:
  Is often taken in insufficient quantities, mainly due to insufficient consumption of fruit and vegetables. Folic acid helps to keep homocysteine levels low, thus preventing cardiovascular diseases.
Studies in Wales and the Czech Republic show that there is a connection between beer consumption, a high level of folic acid and a low homocysteine content. (European Journal of Clinical Nutrition, 2001, 55).
   
  Minerals:
  Beer has a balanced minerals profile. It contains large amounts of potassium and small amounts of sodium, the perfect balance for low blood pressure. It contains calcium and magnesium, and finally, beer is also a source of silicon – which plays an important part in making strong bones and in combating osteoporosis.
   
  Anti Oxidants:
  Beer is also a source of anti-oxidants that can help to prevent cancer. These anti-oxidants originate in malt and hops. Beer contains half as many anti-oxidants as red wine. The body absorbs more anti-oxidants from beer than from wine. Because the molecules are smaller.
   
 

SERVING BEER

  1. Temperature
  2. Opening Bottle or Can
  3. Pouring
  4. Beer Clean Glasses
   
  Temperature:
  Most people like their beer at 15 oC . Preferences may vary by a few degrees. Refrigerator may be set lower to assure a serving temperature of 15 oC. Some retailers set their coolers at a lower temperature to speed cooling. However, if beer remains in the cooler and becomes too cold, it may gush over when opened.
   
  Opening Bottles and Cans:
  Rough handling can cause beer to gush over when it's opened. Other causes of gushing are: temperature that is too low, and old age, which is caused by not properly rotating stock. When opening bottled beer with a wall-type opener, hold the bottle up at the shoulder--not down at the bottom. Reasonable care in removing the cap will also prevent damage to the bottle neck.
   
  Pouring:
 
  • Beer should be poured to produce a nice head, or collar of foam.
  • Place the neck of the bottle, or the lip of the can, over the edge of a sparkling "beer clean" glass.
  • Quickly raise the bottom of the bottle or can to a high angle, causing the beer to gurgle and agitate into the glass until a fine dense-textured head is created.
  • Then, lower the bottom of the bottle or can, reducing the flow of beer into the glass until the foam rises to the rim.
   
  Beer Clean Glasses :
  Why beer clean glasses? A "beer clean" glass is an ideal way to serve beer. Poured and served in a "beer clean" glass, quality beer appeals to the senses with its frothy collar, appealing aroma and full flavor.
  • Beer is made from quality ingredients, and the beer glass is the ultimate salesman. What is a "beer clean" glass? Although many people polish their glasses until they sparkle, that effort doesn't mean the glasses are "beer clean."
  • The result is glasses that may look clean but contain an invisible layer of film, odor, or bacteria. Film can be caused by several factors, such as grease-based residues from lipstick, food in the wash water, finger - prints, smoke from cigarettes, or smoke from the kitchen.
  • Odors may be left on glasses from contact with bar towels, stale air and environments.
As a result of dirty glasses, the beer can be flat , produce a "false" head, or have an "off" taste.
  • Flat Beer: Caused by film or grease residues that may attack the foam on a head of beer. As a result, the head rapidly disappears, releasing carbonation and causing the beer to look and taste "flat."
  • False Head: Caused by film, soap or grease on glasses. As a result, the head foams form overly large bubbles that may quickly disappear.
  • Off Taste: Occurs because of the close relationship between taste and smell. A glass with an odor can actually give the beer an "off" taste.












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