BEER

LESSON 6

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 FOOD

Anything edible having an ability to suppress or appease our appetite/hunger. Any liquid having thirst quenching, refreshing, nourishing or stimulating properties. Water is not a beverage rather all beverages are water based.
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Beverage

Non alcoholic beverages

Alcoholic beverages

Refreshing
JUICES SQUASHES

Stimulating
TEA

Nourishing
MILK JUICES

AERATED DRINKS MINERAL WATER

COFFEE

CHOCO DRINK

BOURNVITA ETC.
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Non alcoholic beverages

Alcoholic beverages

Fermented
WINES BEER CIDER

Fermented & Distilled

SPIRITS WHISKY RUM BRANDY VODKA

Fermented, Distilled & Compound

GIN LIQUEURS COCKTAILS

PERRY
SAKE

TEQUILA HEMANT JALUTHRIA

ALCOHOLIC BEVERAGE
Alcohol is a volatile, colorless liquid with an ethereal odor, obtained through the fermentation of a liquid containing sugar or from agricultural products containing starch converted into sugar, through microbial activity.

An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcohol is a psychoactive drug that has a severe depressant effect. Alcoholic beverages can be addictive and the state of addiction to alcohol is known as alcoholism.

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Depending on the particular kind and form of alcoholic beverage, they all have different amounts of alcohol in them and different qualities to them. Alcoholic beverages that have a lower alcohol content (beer and wine) are produced by fermentation of sugar- or starch-containing plant material; beverages of higher alcohol content (spirits) are produced by fermentation followed by distillation to remove the water content.

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CLASSIFICATION OF ALCOHOLIC BEVERAGES BEER - A generic term for low-alcohol beverages (46%) brewed from a mash of malted barley and other cereals (like corn, rye or wheat), fermented with yeast and flavored with hops. WINE - Unless otherwise specified, wine refers to the naturally fermented juice of grapes. More broadly, the term can include alcoholic beverages created from other fruits and even vegetables.

SPIRIT - Beverages of high alcohol content made by distillation of fermented liquors, including brandy, gin, rum, vodka, whisky; usually 40% alcohol by volume.
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BEER
Beer is the world's most widely consumed and probably the oldest of alcoholic beverages; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grainsmost commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.
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BEER - INGREDIENTS
WATER - Beer is approximately 90 percent water. Not all water is ideal for beer production, though it can usually be made so. Since water from any two areas is never exactly the same, breweries continually test samples from each plant location. The water is conditioned or treated when necessary to insure uniformity of product. MALT /STARTCH SOURCE - Barley that has been steeped (soaked in water) and allowed to germinate (sprout or begin to grow) is called malt. Malt is the basic ingredient in brewing and is often referred to as the "soul of beer." It contributes to its color and characteristic flavor. In some parts of the world, malt is the only cereal grain permitted to be used in making HEMANT JALUTHRIA 9 beer

Many types of GRAIN are used to make beer- wheat, rye, corn, and oats among them. Raw grains, however, do not produce satisfactory fermentation so they first need to be MALTED. Barley is favored because it is easiest to malt and produces a higher quantity of fermentable sugars. The grain is turned into malt by soaking the grains for a few days until they start to germinate. Then they are spread out on a floor and allowed to continue germinating for up to 5 days. Then the starch is turned into fermentable sugars that are essential to brewing and germination is halted by throwing the malts into a kiln. The heat and duration affects the color and flavor of the malt, which in turn has an impact on the color and flavor of the beer. HEMANT JALUTHRIA

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PALE MALT is the most commonly used form, being ideal for all types of beer. AMBER and BROWN MALTS are made by heating the barley to higher temperatures, giving a copperred color to any beer used in. CHOCOLATE MALT is kilned longer for an even darker color and more complex flavor. BLACK MALT is darker still with a powerfully bitter flavor. Most malts are produced by gradually raising the temperature over a period of several hours.

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The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers.

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CORN - The primary reason for adding corn grits to the brew is that Corn grits tend to produce the milder, lighter beer preferred by the American consumer. Like malt, corn is a source of starch that is converted to sugar in the brewing process.

HOPS - Hops are the dried, ripe blossoms of a perennial vine (Humulus lupulus) that are added to beer brews for flavoring. The characteristic bitter flavor of beer is attributable to the addition of hops or liquid hop extract. Hops also possess antiseptic properties that inhibit the growth of bacteria. This is particularly important in the brewing of the nonpasteurized draft beers.
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HOPS -Hops are the female flower clusters (commonly

called seed cones or strobilus - a cone-shaped structure in flowering plants, e.g. the fruit of the hop), of a hop species, Humulus lupulus.They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine.

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BREWER'S YEAST - This is the agent that transforms wort sugar into alcohol and carbon dioxide. It is actually a microscopic cell (micro-organisms) that multiplies rapidly. At the end of fermentation the yeast population has increased approximately fourfold. It is the enormous number of yeast cells that makes possible the rapid conversion of wort to beer. While all brewer's yeasts have the ability to ferment sugars to alcohol and carbon dioxide, they can differ considerably in their abilities and hence affect beer flavor in various ways.

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This is used to produce alcohol and bubbles in beer. There are several varieties, each matched to specific varieties of beer. It's available either as a liquid or powder at beer-making supply stores.

The dominant types of yeast used to make beer are ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum)
Although the principle tastes in beer are the result of the MALTS and HOPS used, the strain of yeast also adds flavor. YEAST produced three metabolic by-products, phenols, ester, and diacetyl. Phenols give a spicy clove-like taste. Esters lend a fruity taste. Diacetyl have a HEMANT JALUTHRIA butterscotch or a woody tastes. 17

CLARIFYING AGENT - Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer. Examples of clarifying agents include isinglass ( is a substance obtained from the dried swim bladders of fish). It is a form of collagen
(it is found exclusively in animals, especially in the flesh and connective tissues of mammals. It is the main component of connective tissue, and is the most abundant protein in mammals, making up about 25% to 35% of the whole-body protein content.) used mainly for

the clarification of wine and beer.), obtained from swimbladders of fish; Irish moss, a seaweed; kappa carrageenan.
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In a fish, the swim bladder (also gas bladder, air bladder, pneumatic bladder, and fish maw) is an internal gas-filled hollow organ (a bladder) that contributes to the ability of the fish to control its buoyancy (the tendency of an object to float), and thus to stay at the current water depth without effort.

SWIM BLADDER

SEA WEED - IRISH MOSS

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BREWING BEER (PRODUCTION PROCESS)

The process of making beer is known as brewing. The purpose of brewing is to convert the starch source into sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast. The production process is detailed below:1. 2. 3. 4. 5. 6. Malting Preparing the mash Brewing the wort Fermenting Pasteurizing Packaging
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BREWING PROCESS

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Malting Fully ripened barley grains are "steeped," or soaked in cold water until they are fully saturated. The water is changed once a day, and after 45-72 hours the grains are placed in shallow tanks. The grain is aerated and stirred, which causes it to germinate, releasing enzymes such as malt diastase. Malt diastase converts the starches contained in the grain to sugar for fermentation. As soon as the germination is adequately complete, usually six days, the grain is roasted to stop the germination process. The exact point at which the roasting starts and ends affects the flavor and color of the beer. The product at this point is referred to as malt.
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Preparing the Mash The malt is crushed using iron rollers and transferred to the mash tank (or mash tun"). This tank is a large copper or stainless steel vessel that mixes the malt with warm water until it is of porridge-like consistency. This mixture is called mash. After mixing with similarly prepared cereal grains, the temperature of the mash is raised incrementally from 100-170F (38-77C) so that the thermophilic enzymes are activated. The enzymes break down the starch in the grain and convert it to simple sugars. Once complete, the mash is allowed to sit undisturbed so the solids can settle down to the bottom of the tank together.
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Brewing the Wort

The liquid contained in the mash is transferred into another tank called a lauter tun. This is accomplished by drawing the liquid out through the bottom layer of mash solids, which acts as a filter. Hot water is added to the top of the mash tank to rinse the remaining liquid, now called wort, from the mash. The solid remains of the grain and the yeast cells are dried and sold by the brewery as high protein (60 to 65%) animal feed. The wort travels on to the brew kettles, where it is boiled to sterilize it, and where the carefully prepared hops are added. The addition of the hops is important because they contribute to the bitterness of the beer. The brew kettles are the most impressive equipment in the process. Gleaming copper, they can be 7-12 feet (2-3.6 m) in diameter and two stories high. Steam usually provides the heating energy to the brew kettles. After brewing is complete, the finished wort is HEMANT JALUTHRIA filtered again and pumped to the fermentation tanks. 24

HOT WATER TANK

MALT

HOPS

MASH TUN

COPPER

HOPBACK

HEAT EXCHANGER ADD YEAST TO FERMENTER

BOTTLING

CASK OR KEG
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FERMENTING In the fermentation tanks, the atmosphere must be carefully controlled to prevent any "rouge" bacteria from interfering with the yeast. Carefully maintained yeast (approximately one pound per barrel of wort) is added to the wort, and the temperature of the mixture is slowly reduced over a period of days to between 50F and 60F (10-15C). In this temperature range, the yeast grows, consuming the sugar in the wort and bubbles of carbon dioxide form. The wort has now become beer. The new beer is filtered and transferred once more into the aging casks, where the temperature is controlled at 33F (C) for 2-24 weeks. The shorter storage time produces a pale lager beer while the European lagers (called Pilsner) are aged longer. HEMANT JALUTHRIA

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PASTEURIZING After aging, the beer can be pasteurized to kill the remaining yeast and prevent further alcohol production. This is accomplished by heating the beer above 135F (57C). This process, named after Louis Pasteur, is widely known for preserving milk. Interestingly, Pasteur originally developed this process to preserve beer in the 1860s. Pasteurization, however, is not used in the production of genuine draft beers. These beers are also known as "ice" beers, since they must be kept refrigerated to preserve their flavor and slow down the activity of the remaining yeast. Many consider the draft beers best in aroma as well as taste.
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PACKAGING Whether packaged into cans, bottles, or kegs, the beer is always moved gently through the network of piping in the bottling area. This is to preserve the natural carbonation. During bottling, additional carbon dioxide gas from the fermentation kettles is used to improve the aroma of the beer. High-speed packaging lines can process thousands of cases of beer per day, and with modern computerized control, the inventory can be tracked throughout the distribution network. Most beer is delivered from local distributors who have purchasing contracts with the major breweries.

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TYPES OF BEER Beers may be categorized into following types based on a number of factors, viz, appearance (colour, clarity and nature), aroma, flavour (taste), mouth feel (thickness of the liquid and carbonation), strength (gravity, alcohol concentration), yeast (Lactobacillus or Brettanomyces) grains, hops (bitterness), water and other ingredients such as fruits and spices: Ale, Lager and Lambic

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ALE Ale is beer that is brewed using only top-fermenting yeasts and is typically fermented at higher temperatures than lager beer (1523C, 6075F warm fermentation). At these temperatures, ale yeasts produce significant amounts of esters and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune. ale yeast (Saccharomyces cerevisiae) Principal styles of ale include Barley Wine, Belgian Trippel, Belgian Dubbel, Altbier, Bitter, Amber Ale, Brown Ale, Pale Ale, Klsch, Porter, Stout and Wheat beer
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LAGER
Lager (German: storage) is a type of beer that is brewed using bottom-fermenting yeast at lower temperatures and for longer durations. lager yeast (Saccharomyces uvarum) Lager yeast ferments at lower temperatures and flocculates on the bottom of the fermenting vessel, while ale yeast ferments at higher temperatures and settles on the tops of fermentation tanks. Pale lagers are the most commonly consumed type of beer in the world. Lager yeast is a bottom-fermenting yeast, and typically begins fermentation at 7-6C (45-55F) (the "fermentation phase"), and then stored at 0-4C (30-40F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer. Principal styles of lager include American-style lager, Bock, Dunkel, Helles, Oktoberfestbier / Mrzen, Pilsner, Schwarzbier and Vienna lager. HEMANT JALUTHRIA

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LAMBIC
Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria It is this unusual process which gives the beer its distinctive flavour: dry, vinous (relating to wine), and cidery, with a slightly sour aftertaste. Beers of spontaneous fermentation are ales that use wild yeasts, rather than cultivated ones. All beer was once brewed this way, but by the Middle Ages brewers had learned to crop the yeast from one brew and use it in the next. Only in a few isolated regions were wild yeasts still used. The best-known region where spontaneous fermentation is still used is the Senne Valley in Belgium, where lambic is produced.
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BEER MIXED DRINKS

Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Although there is some variation among sources, mixed beers generally fall into the following categories:1. Steam beers are made with a type of bottomfermenting (lager) yeast that can ferment at warmer (ale) temperatures.

2. Fruit and vegetable beers are mixed with some kind of fermentable fruit or vegetable adjunct during the fermentation process, providing obvious yet harmonious qualities. HEMANT JALUTHRIA

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3. Herb and spiced beers add herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops. 4. Wood-aged beers are any traditional or experimental beer that has been aged in a wooden barrel or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time (Oak is the most common). Often, the barrel or wood will be treated first with some variety of spirit or other alcoholic beverage--bourbon, scotch and sherry are common. 5. Smoked beers are any beer whose malt has been smoked. A smoky aroma and flavour is usually present. 6. Champagne Style Beer are ale's using a second fermentation in the bottle with champagne yeast. One new, very popular beer in this category is called Kasteel HEMANT JALUTHRIA 34 Cru.

SIZE OF BEER CONTAINERS

Name
US oz Imperial Oz Small Euro Bottle Glass European Bottle Canadian Bottle US/Canadian Can Australian Bottle Schooner

mL
29.5735 28.4131 250.0 227.3 330.0 341.0 355.0 375.0 4210.2

US oz
1.000 0.961 8.5 7.7 11.2 11.5 10.0 10.7 14.4

Description / Comments

Small European bottle Some Euro beers come in bottles this size Common glass size for draught beer much more common pre-1990 European and other imported cans and bottles come in this size Standard for Canadian beer bottles Standard for Canadian and US Cans Most Canadian brewers buy their cans from the US Seems to be a 1/2 US 1/5 Gallon (strange) Commonly seen in Australian bottles Sometimes seen as a draught beer size Common in Australia though sometimes seen in Canada odd sized larger import can and bottle Seen in Grolsch bottles and Guinness cans

Euro Can/Bottle

440.0

14.9

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Name
US Pint Euro Can Imperial Pint 20 US oz bottle 650 mL (Bomber) 70 cL

mL
473.2 500.0 568.3 591.0 650.0 700.0

US oz
110.0 110.9 19.2 20.0 22.0 23.7

Description / Comments
Commonly used in shadier pubs in Canada that try to get you to think that you're getting a real pint Common size for imported cans and bottles Standard used as a pint in Canada 20 oz bottle Mostly used for large serving specialty sodas 22 oz/large bottle Sold as large single bottles A very rounded 1/5 US Gallon Some Belgian style bottle conditioned ales come in this size Metricized standard 26er or 1/5 of a US Gallon. Some Belgian style bottle conditioned ales come in this size The standard 26er or 1/5 of a US Gallon Some Belgian style bottle conditioned ales come in this size Nice round 1 L Some specialty beers will sell in this size Imperial 40 oz bottle Usually shown as 1.14 Litres. Rare larger size

750 mL 1/5 Gallon

750.0 768.9

25.4 210.0

1L 2 Imperial Pints US 40

1000.0 11310.5 1182.9

33.8 38.4 40.0

US 40 oz bottle Generally serving up 40 oz of fun in a brown paper bag HEMANT JALUTHRIA for a nice bender in the park 36

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