INSTITUTE OF HOTEL MANAGEMENT, AURANGABAD

BEER MAKING PROCESS

Food & Beverage Operations ABHISHEK BIRADAR (1276688)

Submitted in Fulfilment of the Requirement for BA (Hons.) In Hotel Management THE UNIVERSITY OF HUDDERSFIELD, UNITED KINGDOM January 2013

BEER MAKING PROCESS

 MALTING: Malt derives from the Old English word meltan (to melt) and refers to grain, often barley or rye, that is softened by steeping it in water and allowing it to germinate, the resulting malt is then used in brewing and distilling spirits. The enzyme, diastase, that is produced by the malting process helps starch in the grains turn into sugar and eventually alcohol.

MILLING: The milling of the malted barley is a very important step. Milling is done to better allow the mashing liquor to access the center of the barley. This allows the enzymes secreted by the aleurone layer to act upon the starchy endosperm.

 MASHING: Mashing is the process of immersing the milled barley (grist) in water so as to convert the starch in the ground up endosperm into smaller sugars. The resulting liquor is called wort. When you brew from extract, you are using a concentrated form of wort, much like using frozen orange juice to make orange juice.

LAUTERING: Once your mash passes an iodine starch test, you are ready to "mash-out" and lauter the grain. Lautering is simply a method to assure that as much sugar as can be, is removed from the grist. The basic method is to bring the mash up to 77C (170F), to stop enzymatic activity.

 BOILING: Boiling the won extracts, called wort, ensures its sterility, and thus prevents a lot of infections. During the boil hops are added, which contribute bitterness, flavor, and aroma compounds to the beer, and, along with the heat of the boil, causes proteins in the wort to coagulate and the pH of the wort to fall. Finally, the vapors produced during the boil volatilize off flavors, including dimethyl sulfide precursors. The boil must be conducted so that is it even and intense. The boil lasts between 50 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort the brewer expects to evaporate.

FERMENTING: Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer

both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added. If the beer being made is an ale, the wort will be maintained at a constant temperature of 68 F (20 C) for about two weeks. If the beer is a lager, the temperature will be maintained at 48 F (9 C) for about six weeks. Since fermentation produces a substantial amount of heat, the tanks must be cooled constantly to maintain the proper temperature.

CONDITIONING: When the sugars in the fermenting beer have been almost completely digested, the fermentation slows down and the yeast starts to settle to the bottom of the tank. At this stage, the beer is cooled to around freezing, which encourages settling of the yeast, and causes proteins to coagulate and settle out with the yeast. Unpleasant flavors such as phenolic compounds become insoluble in the cold beer, and the beer's flavor becomes smoother. During this time pressure is maintained on the tanks to prevent the beer from going flat.

 PACKAGING: Packaging is putting the beer into the containers in which it will leave the brewery. Typically this means in bottles and kegs, but it might include cans or bulk tanks for high-volume customers.