Light Beer

- recently developed in the

United States is lower in
calories and alcoholic content
(2.3 to 4%) than larger or
pilsner.
 STORAGE
REQUIREMENT
OF THE THREE
TYPES OF BEER
1.Bottled or Canned Beer

a. Usually pasteurize
b. Sometimes has a chemical
stabilizer that is added
c. Its recommended shelf life is:
1. 90 at room temperature
2. 6 months in cold storage
(305◦C/37◦C)
2. Bottled or Canned Beer
a. unpasteurized but micro-filtered to
remove organisms that could cause it to
spoil
b. its recommended shelf life is:
1. 90 at room temperature
2. 6 months in cold storage
(305◦C/37◦C)
3. Keg or Draught beer

a. usually pasteurized
b. its recommended
temperature is:
1. 21 days in tapped keg
2. 6 days after the keg
is tapped.
THE FOLLOWING
ARE THE NINE (9)
STYLES OF BEER
CONSUMPTION IN
CANADA:
1. ALE
a. Medium to full-bodied
b. Assertive taste with
stronger hops and malt
flavour than a pilsner
c. Top fermented
2. Dry
a. Light to medium-bodied
b. Dry and Crisp, with
little or no aftertaste
c. Most fermentable
carbohydrates are turned
into alcohol
d. Top or Bottom fermented
3. Light
a. Lower alcohol content
b. Extra light-bodied
c. Dry, somewhat bitter taste
of hops
d. Made by diluting extra
strength beer or by using less
fermentable material in mash
4. Pilsner
a. Light-bodied
b. Dry somewhat
bitter taste of hops
c. Bottom fermented
5. Unpasteurized
a. Brewed with all natural
products and with no preservatives
b. Has shorter
shelf than pasteurized
beer
6. Stout
a. Heavy-Bodied
b. Dark in color
c. Bitter sweet to
bitter taste
d. Top fermented
7. Malt
a. Medium-bodied
b. Fully malty taste
c. Bottom or top
fermented
8. Non-Alcoholic/ De-Alcoholic

a. Reduced fermentation time and

temperature inhibit alcohol
production
b. Alcohol is removed after
beer is brewed, e.g. by freeze
drying
9. Ice Beer
a. Fermented at temperature close to
freezing
b. Ice crystals containing solid
particle and organisms
that could cause spoilage
are removed
c. Strong alcohol content
d. Dry taste
 BEER ALCOHOLIC CONTENT
CATEGORIES
1. Non-alcoholic/ de-alcoholic- from 0 to
1.0 % alc/vol
2. 2. Extra light – from 1.1 to 2.5 %
alc/vol
3. Light- from 2.6 to 4.0 % alc/vol
4. Standard – from 4.1 to 5.5 % alc / vol
5. Strong – from 5.6 to 8.5 % acl/vol
6. Extra strong – over 8.6 % alc/ vol
BEER PROCESS FLOW DIAGRAM
BEER PACKAGING DIAGRAM