INTRODUCTION

BEER
 DEFINITION

• Beer is defined as a fermented, alcoholic

beverage made from barley, wheat , rice etc. &
flavoured with hops.
 HISTORY
• There is evidence that brewing process was established in Babylon in 6000
B.C.
• Egyptian improved upon the process & Roman started for the commercial
purpose.
• The Normans carried the process to England when they conquered it
• The term beer covers drink like ale, lager, stout etc. The addition of hops
started in the middle of 16th century.
• The beer gets it name from Anglo Saxon word called “ BEER” which means
barley.
 CONTENT

• In England the beer drinking house (Pub) originated. These house were
represented by sign boards of kings Head or red Rooster.
• Interesting fact is that generally beer making countries does not produces
quality wine and vice- verse.
 INGREDIENT OF BEER

• BARLEY
• HOPS
• YEAST
• WATER
• SUGAR
 BARLEY

• Mainly the barley (Botanical name- Hordium vulgare) is used but can be
produced from wheat , rice combination of grains.
• The small amount of grains added along with the barley is termed as
“ADJUNCTS”.
• Adjuncts can be added up to 35% but higher the adjunct, lower cost , body
and flavor.
• German beer are made from 100% barley and production process is
governed by law enacted in year 1909 called REINHEITSGEBOT MEANS
PURITY COMMAND.
BARLEY
 HOPS

• These are cone of flower, obtained from perennial plant called HOPS vine,
20 meter in height, last for around 20 years.
• Botanical name is “HUMULLUS LUPULUS” derived from Roman word
Lipus Sallctarius which means that “sheep among wolf”.
• Cone or flowers of female species is uses for beer making because it
contains a yellow thick alpha acid called “HUMULONES” which
contributes to flavor, antiseptic, and preservative.
HOPS
 REASONS- USES OF HOPS

• FLAVOUR
• PRESERVATIVE
• ANTISEPTIC
• AROMA
• CLARIFYING AGENT
 YEAST
• Microorganism cause the
fermentation, only seen when massed
together.
• Discovered by Anton Van
Loeuwenhoeck in 1685.
• In 1857 Louise Pasteur explained the
function of yeast in detail.
 WATER
• The body of beer consist of 90% of water. The quality and mineral content affect the
character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate, sodium, chloride, magnesium and
sulphate.
• High level of carbonate will produce acidic mash, which will reduce the extraction of sugar
from malts
• Too much sulphar will give bitterness in brew’
• Magnesium is a essential ingredients for yeasts.
 SUGAR

• To speed up the fermentation.

• To reduce the bitterness.
• To give colour in the form of caramel.
• To cause secondary fermentation.
 PRODUCTION PROCESS
STEEPING
MALTING BREW KETTLE
GERMINATION FERMENTATION
KILNING LAGERING
SIEVING FINING
GRINDING CARBONATION
EXTRACTION OF SUGAR BOTTLING
INFUSION PASTEURIZATION
 TYPES OF BEER
1. BOTTOM FERMENTATION
2. TOP FERMENTATION
THANK YOU

NAME- ARPAN KUMAR SINGH

NCHM ROLL- 1741111044
SEMESTER- 6TH
GROUP- A