BEER AND WHISKY

NIDHARSHANA S
20396012
I M.SC.,FST
FST434 FERMENTATION TECHNOLOGY
 BEER
• An alcoholic beverage made by brewing and
fermentation from cereals usually malted
barley and flavoured with hops for bitter taste.
• Beer dates back to 6th century BC.
• Amount of alcohol varies for each variety. But
a regular beer has 5% alcohol.
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 BASIC INGREDIENTS
• Water: Differs for each region. Gypsum is added to
water to get the desired beer taste is called as
burtonisation
• Starch source: Malted barley, wheat, rice, oats, rye,
maize. Gluten-free beer made with sorghum with no
barley malt for people who cannot digest gluten-
containing grains
• Hops: Female flower clusters or seed cones of the
hop vine Humulus lupulus. Acts as flavoring agent
and preservative, imparts bitterness balancing the
sweetness of malt, has antimicrobial effect
• Yeast: Metabolizes the sugars extracted from grains
into alcohol and carbon dioxide. It influence the
flavor. Classification of yeast based on its action:
– Saccharomyces cerevisiae-top fermenting/top cropping –
Ale beer
– Saccharomyces pastorianus- bottom fermenting/ bottom
cropping – lager beer
– Brettanomyces ferments lambics Torulaspora delbrueckii
ferments Bavarian weissbier
• Clarifying agent: Precipitate (collect as a solid) out
of the beer along with protein solids. This process
makes the beer appear bright and clean. Examples:
kappa carrageenan, Polyclar and gelatin.
 BEER BREWING

UPSTREAM PROCESSING DOWNSTREAM PROCESSING

• Malting is the process where barley grain is made ready
for brewing. It has the following 3 stages:
– Steeping the barley in cool water at 10°C to 20°C – 2 to 3 days -
moisture from 10% to 12% to about 45%.
– Germination - Moist barley - incubated in trays - 2 to 8 days
-germinate. Enzymes synthesized β –glucanase, α-amylase, β –
amylase, protease, xylanase, cellulose, carboxypeptidase etc.
– Drying/kilning - to arrest further germination and to stabilize
and preserve the enzymatic activity. Dried incrementally - 45°C
to 60°C in an oven called kiln.
To remove water without inactivating enzymes - dried malt
- stable source of enzymes. Moisture drops from 45% to about
15% to 18%.
Based on the duration of kilning, the colour of the beer is
determined. Less kilning time– light colour, more kilning time –
darker beer.
• Mashing
– Converts starch in malt to fermentable sugars.
– Malted barley is milled into a grist ranging from finer
to coarser.
– Grist mixed with hot brewing water in mash tun that
results in cereal mash.
– Heated from 42°C to 62°C to 73°C to nearly 1-2 hours.
– At 42°C, proteases will be activated, at 62°C β –
glucanase, α-amylase get activated and at 73°C β –
amylase is activated. They convert starch to simple
sugars – Saccharification
– Mashing results in sugar rich liquid called wort
– Mash out: all enzymes in mash are inactivated at 80°C
• Lautering:
– Wort is transferred to a lauter tun where it is strained.
– Sparging: additional water sprinkled on the grain to extract
additional sugars.
– The left out is called as spent grain.
• Kettle boil:
– The wort is moved into a large tank known as a "copper" or
brew kettle where it is boiled with hops.
– This stage decides the flavour, colour, and aroma of the beer.
– The boiling process is where chemical and technical reactions
take place
• Sterilization of the wort to remove unwanted bacteria
• Releasing of hop flavours, bitterness and aroma compounds through
isomerization
• Stopping of enzymatic processes
• Precipitation of proteins, and concentration of the wort.
• At the end of the boil, solid particles in the hopped
wort are separated out in "whirlpool".
• Cooling: wort is rapidly cooled to (20–26°C) using
plate heat exchanger.
• Fermentation:
– Pitching: Yeast inoculated based on the type of beer
– Fermented by converting sugar to alcohol and
carbondioxide and other components.
– 3 types: warm, cool, spontaneous
• Warm: Saccharomyces cerevisiae at 15 and 20°C. Foams on the
surface causing flocs adhere to CO2 and rise. Also called top
cropping or top fermenting or ale beer. (Ex: Porter, Stout)
• Saccharomyces pastorianus (formerly Saccharomyces
carlsbergensis) fermented at around 10°C and is called as lager
beer. (Ex: Pilsner, Bock)
 • Lager beer when fermented at higher temperatures called
California Common or as "steam beer“
• Spontaneous beer: lambic beer by Brettanomyces sp and
Bavarian weisbier by Torulospora sp.
• Beer at end of primary fermentation – green/
immature beer
– Has suspended particles, lacks taste, flavour, unstable.
• Conditioning: produces a more desired product
reducing undesired product - maturation,
clarification, and stabilization
– conditioned, matured or aged which can take from 2 to 4
weeks, several months, or several years
– Transferred to second container to avoid exposure to trub.
• Kräusening - Fermenting wort is added to the
finished beer. The active yeast restart the
fermentation providing carbonation by the CO2 .
• Lagering/ ruh storage - Lager beers are stored at
near freezing temperatures for 1–6 months.
– The process of storing, or conditioning, or maturing, or
aging a beer at a low temperate for a long period is called
"lagering“.
• Secondary fermentation, most of the remaining yeast
will settle to the bottom of the second fermenter,
yielding a less hazy product.
• Some beers undergo fermentation in the bottle,
giving natural carbonation.
• Filtering and packing:
– Common filters used are Sheet (pad) filters,
diatomaceous earth and perlite filters.
– Packaging is putting the beer into the containers
including bottles, aluminium cans and kegs/casks.
– Beer stone - Grayish-brown deposit of calcium oxalate
and organic matter on surface of equipment in
prolonged contact with beer.
– Flash pasteurized or filter sterilized.
– Stored in kegs or oak barrel.
 WHISKY
• The term whisky derive from Gaelic term ‘uisge
beatha’ meaning water for life.
• Whisky was distilled in scotland for hundreds of years.
• It is a distilled beer which must contain 40-55%
alcohol.
• It is made from cereal starches like rye, malted rye,
maize, buckwheat, corn that undergoes
saccharification, fermentation and distillation prior to
maturation.
TYPES OF WHISKY
 PRODUCTION
• Malting: converts barley to malt.
– Malt whisky is made from 100%barley whereas grain whisky is made from 50%
of other cereals like oats, rye, maize, etc but barley is essential for
saccharification.
• Mashing: produces wort from ground and crushed malt. The malt is
grounded, water is added, and the mixture is heated to 60–70°C for up to
2 hours.
• Sour mashing: used in Bourbon whisky prior to fermentation. The mash is
acidified by lactobacilli to decrease the pH to 3.8.
• Fermentation: produces wash(weak, crude and impure spirit) by addition
of yeast generally Saccharomyces cerevisiae to the wort. Fermentation
occurs at 20–30°C for up to 3 days, which yields 10% ethanol
• Distillation: strengthen and purify the spirit in wash and separates the
solid in the liquor.
DISTILLATION PROCESS
• Two types:
– Batch distillation: traditional
– Continuous distillation: in modern industries from 19th century
• Whisky like scotch and Irish malt are distilled 2 to 3 times
• The fermented grain mash with 8-9% alcohol, is distilled.
• Initial distillate - low wines which can be classified into strong
and weak low wines.
• The low wines has 24–26% ethanol which is then added to
second still to form heads, whisky(63–70% ethanol) and tails.
• Maturation and aging: done in oak barrels to impart flavour
and reduce harshness.
• Blending: due to high ethanol content, diluted with water or
blended with grain whisky to round off flavour.
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