Beer Brewing
Water, Malted Barley, Hops, and yeast
Speaker - Engr. Noemar Nash A. Nuñez
Graduated – Xavier University 2015
Internship -BUSCO and SHEMBERG
Feb 2016 – Dec 2020 – Asia Brewery, Heineken
Philippines – Brewing Technician
Jan 2021- June 2022 – Orobest
Jan 2022- June 2022 – Part time teaching at
Xavier University (Technopreneruship )
June 2022 – Sept 2023 – Heineken, Cambodia –
Brewing Technologist
Oct 2023 – Present – Heineken, Taiwan –
Technology Controller
World’s leading 10 brewing groups
Top 2 – Heineken, Netherlands
170 – Beer Brands in more than 192 countries
and territories
Cambodia – 8 Brands – ( Lagger Brands:
Heineken tiger, tiger crystal , anchor gold , stout
brand : ABC and ABC Reserves (found in Asia))
Philippines – Locally produced – (Tiger brands:
Tiger regular, tiger crystal, tiger black )
Taiwan – Heineken and Heineken silver, tiger
regular and tiger crystal
- Strong Bow (cider)
Indonesia and New Zealand – Energy drinks and
spring water
Singapore and Vietnam – Tiger Soju
How beer is made
- Bitter taste is caused by Hops
- Beer preference is based on different
country
Philippines – 7% or 8% in terms of beer, dry
beers (strong beers)
Vietnam – hoppy beers or aromatic beers , a
not so strong beer , 5%
Cambodia – smooth beers , right balance of
bitterness, sweetness, and sourness
Thailand – balanced taste is preferred,
flavoured beer
Lao – watery beers
Tiger Black – Philippines and Sri Lanka
Cambodia – ABC reserve , whiskey infused beer
- Taste profile of the country
Ingredients
1. Water
- 90-95% of the beer
- Water quality is standardized.
- Same properties of water, same
standard, same water is used
2. Malted Barley
- grains that contains enzyme and
primary source of carbohydrates
- 62-65% Starch
- “Sole of the Beer”
- Main ingredient that makes the beer
beer
- Malted barley = beer
- Barley undergoes Malting process
before being used
Malting Process
- To activate the enzymes, present in malt
 Malting Process 5. Yeast

1. Steeping - microorganism that converts fermentable

sugars to alcohol and carbon byproducts
- apply moisture or water to grow and activate
enzymes. - a-yeast strain

2. Germination Types of Fermentation

3. Kilning – burn it, to preserve. Specialize
malt for taste and color
Barley – global standard
3. Adjuncts – (corn, cassava, and rice)
- to complement starch source
- cheaper compared to malted barley
- contributes physical stability, greater brilliancy,
improve beer and texture
- improves taste profile
- produces high molecular alcohol that cause
hangover
- Heineken only use 100% malted barley
4. Hops
- Beer spice
- solely grown for the brewing industry
- aroma and sought-after bitterness
1. Ales
- top fermenting yeast
- yeast will float at the top.
- ferments at higher temperature
- super toasty yeast
- taste is beat fruity.
2. Laggers
- most of the commercial beer
- ferments at lower temperature
- bottom fermenting yeast
- not -so- toasty yeast
Beer Production Process
1. Brewhouse Operations – hot process
- Saccharification – turn sugar to fermentable
sugar
- fermentable sugar is produced
- 60 to 100 degrees Celsius

- Cultivated in very specific region Malt storage (import) -> milling (reduce
particle size) -> Mashing ( mixed the milled
- Source: Import malted barley with water and heat to activate
the enzymes) -> wort separation ( separate
Hops Classification liquid to solid) -> wort boiling (add hops) ->
1. Aromatic Hops wort clarification -> wort cooling and aeration (
80 degrees Celsius to 12 degrees Celsius,
2. Bittering Hops cooldown, put air) -> wort receiving and yeast
pitching , Fermentation tank (add yeast) ->
Kinds of Hops maturation and conditioning ( develop flavor or
1. Whole hops – as a plant its taste profile) -> Beer filtration (remove yeast
particles) -> Beer storage (adjustment for
2. Hop Pellets carbonation takes place) -> packaging
3. Hop extracts – shelf life is longer
 - Two-tank process – separate process
for fermentation and separate process
for maturation
- One-tank process
2. Tank Farm Operations – cold process
- addition of yeast
- produce alcohol and carbon dioxide
- -2 to 16 degrees Celsius
Detailed Brewing Process
1. Saccharification
- convert starch to fermentable sugar
- Enzymes are only present in the barley
- pH and temperature dependent
Malted barley -> Malt storage (Silos) -> Milling
(Maximum surface area)
2. Milling – maximize extract and efficient
straining operations
Grist – Starch – Flour and Grits
- Filter bed – Husks (large particle size)
Mashing – Grist + Water ( in a Mash Ton, Malt )
- Adjunct + Water ( in a Cereal Cooker)
Mash Ton – enzymatic reaction occurs
- Produces husk (larger particles)
- Produces wort ( sugar solution)
3. Wort Separation
- Wort – Clear ,sweet extract
- Separate wort and the spent grain
- Lotter ton – husk will become filter bed
Spent grain – feed into cows in the Philippines.
4. Wort Boiling – addition of hops and other
additives
- Inactivate the malt enzyme, sterilize,
and bring out the flavor
5. Wort Clarification
- Remove insoluble material from wort
- Hot trub – insoluble material
- Use centrifugal force in wort
clarification vessel
- 60 to 100 degrees Celsius
Wort cooling and Aeration
- Lower the temperature so that yeast
can survive
- Sterile oxygen to initiate aerobic
fermentation
- Plate heat exchanger is used
6. Fermentation
- Fermentable sugar into alcohol and
carbon by-product by adding yeast
Yeast Pitching
- Cooled and aerated wort
Products – Carbon dioxide, Green Beer
(product of fermentation) , range of flavors
7. Maturation and Conditioning
- Deactivate yeast
- Yeast settles at the bottom
- 14 days , 15 days , depending on
standard
- Develop the taste of the beer
- 2 weeks is the standard
- Recipe and brand dependent
8. Filtration
- Remove yeast and impurities
- Add CO2 to maintain right carbonation
- Final flavoring
- Stabilize
9. Cellar: Bright beer storage

- Ready for packaging