Beer production

Last edited and updated on: January 26, 2020 by Sagar Aryal

Beer production

• The process of beer production is known as brewing.
• Word brewing is derived from “Bieber” its means to drink.
• Basically beer is produced from all grains but at the industry, level produced only from barley.

Types of barley beer

• Top fermented beer (yeast at the top)
• Bottom fermented beer (yeast at the bottom)

Bottom fermented beer

• Also known as lager (leger mean to store), during this process clarification and maturation take place.
• Origin Europe/USA.
• The yeast used is Saccharomyces uvarum.
• Types of bottom fermented beer

• Pilsner

1. The old name of Chiko Sakvalia.
2. Pale in color

• Medium hop

1. Alcoholic contents are 3-8%
2. Leger period 2-3 months (due to development reduced to 2-3 weeks)
3. Soft water (calcium, magnesium ions)

• Manish

1. Dark in color
2. Slight hop

• Sweater in taste

1. Alcoholic contents 2-5%
2. Water (high in carbonates but low in other ions

• Weiss

1. Made from wheat
2. Origin is the USA

Hop (plants fruiting body, give a bitter taste to beer, acid-like taste)

Top fermented beer

• Ale

1. Pale in color
2. High hop
3. Alcoholic contents 4-5%

• Porter

1. Dark pink color
2. Have strong foaming
3. Less hop than ale
4. Sweater in taste
5. Alcoholic contents 5%

• Stout

1. Highly hoped
2. Bitter in taste
3. Alcoholic contents 5-6.5%

The raw material for beer production

1. Barley malt
2. Adjuvants
3. Hops
4. Tannin (help in precipitation of protein)
5. Water
6. Yeast

Image Source: Jing.fm

Process of beer production

• Malting
• Cleaning and milling
• Mashing
• Mash operation
• Wort boiling
• Fermentation
• Laggering
• Packaging

1. Malting

• Purpose of malting is to develop amylases and proteases in grain
• These enzymes are produced in germinating barley to enable it to break carbs and proteins present in grain
• To nourish germinating seed before entering to photosynthesis process for energy production
• As soon as enzymes are formed seedling/young seed can have utilized energy present in seed and development is halted using the process of drying but enzyme are not inactivated
• During malting process grain, foreign seed, sand or any metal present are removed
• Then these barely added to water at 10-15 degrees.
• Grains absorb water and increase the size about 4%.
• The respiration of embryo start and germination occur
• This germination is halted by warm air and at this step α-amylase and β-amylase are produced.

2. Cleaning and milling

• Germinating barley is transferred to the brewing tower.
• At the top of this malt added where its cleaning is done.
• Fermentation will occur at the bottom
• Any dust, metal or impurity will be separated

3. Mashing

• A central part of beer production
• It determines the type of wort present also determine the type of beer
• 2 parts of grains (starch 55%, proteins 10-12%) are break during the mashing process
• The starch breakdown into α & β-amylase
• Protein breakdown done with the help of protease enzyme, peptones and polypeptides are converted into amino acids

4. Mashing operation

• Decoction: mash is transferred to a kettle and mash is boiled called decoction process
• Infusion: in this process mash is never boiled rather than temperature gradually raise, lower than its boiling temperature.
• Double mash method: in this method starch boiled and added in the mash.
• Mash separation
• At the end of the mash, husk or other insoluble material is removed from wort in a two-step
• Wort is separated from solid
• Solids are separated from only extractable material with the help of hot water.

5. Wort boiling

• Wort is boiled from 1 and a half hour in kettle mainly
• To concentrate, wort 5-8%
• Sterilized, wort microbial load is reduced in a fermenter
• Extraction of soluble material help in precipitation of protein and will give characteristic, color, and taste
• Inactivate any type of enzyme-like amylase
• Precipitate protein and remove that precipitation.
• Develop color in beer
• Remove any volatile compound present

6. Fermentation

• Wort is cooled down and microorganism (yeast) is added at a rate of 7.15×10⁶/ml
• The fermentation process takes place in 3-4 days

7. Laggering process

• At the end of fermentation, the beer is known as green beer which is harsh, bitter and contains alcohol as well as aldehydes.

8. Packaging

• The packaging is done in bottles, cans, and barrels

References

• https://en.wikipedia.org/wiki/Brewing
• https://www.braeuamberg.at/en/brewing-process/
• https://firstwefeast.com/drink/learn-how-to-brew-beer-with-these-fun-animated-gifs
• https://www.slideshare.net/AvishekSanyal/beer-production-76626027
• http://www.madehow.com/Volume-2/Beer.html
• https://www.alfalaval.com/industries/food-dairy-beverage/beverage-processing/beer-production/
• https://www.northernbrewer.com/blogs/new-to-brewing-start-here/how-to-brew-beer-homebrewing-101
• https://www.gwkent.com/brewery.html
• https://vinepair.com/beer-101/what-is-brewing/
• https://www.krones.com/en/products/machines/beer-process-technology.php?page=1&searchtext=&filter%5B1%5D%5B1_1%5D=1_1&filter%5B4%5D%5B4_1%5D=4_1&filter%5B2%5D%5B%5D=all&searchtext=&searchtextold=
• https://www.slideshare.net/hanhhien77/beer-tran-thihanhhien1001
• https://www.slideshare.net/SunilKumar148/beer-ppt

Beer production