BEER

BY,
KUNJAL PATEL,
M.Sc. MICROBIOLOGY.
Content
 History
 Ingredients
 Production of beer by brewing
 Beer styles
 Serving
 Strength of beer
 Merits and demerits
 Conclusion
 References
 History

 Beer is one of the oldest human-produced

beverages since 8th millennium BC, it recorded in
the written history of Ancient Egypt and
Mesopotamia.

 As almost any substance containing

carbohydrates, namely sugar or starch, can
naturally undergo fermentation, it is likely that
beer-like beverages were independently invented
among various cultures throughout the world.
 In Europe, beer was being produced in as
early as the 7th century. By the 14th and
15th centuries, beer had achieved great
popularity, at least in part because health
epidemics made drinking beer safer
than drinking water.
 However it was not until the 17th
century, according to Michael Jackson,
that beer took on the styles and
flavours that we might recognise in the
beers of today.
 Ingredients

Malted barley before roasting:

 Main articles: Hops, Saccharomyces cerevisiae,
Brewer's yeast, Malt, and Barley.
 The basic ingredients of beer are water, a fermentable
starch source, such as malted barley, and yeast.
 It is common for a flavouring to be added, the most
popular being hops.
 A mixture of starch sources may be used, with the
secondary starch source, such as corn, rice and sugar,
often being termed an adjunct, especially when used as
a lower cost substitute for malted barley.
 Water
 Beer is composed mainly of water, which when heated
is known as brewing liquor.
 The characteristics of the water have an influence on
the character of the beer.
 Although the effect of, and interactions between,
various dissolved minerals in brewing water is complex,
hard water
is more suited to dark beer such as stout, while very
soft
water is more suited for brewing pale ale and pale
lager.
 Starch source

 The most common starch source is malted cereal.

 And among malts, barley malt is the most widely us
owing to its high amylase content, a digestive enzym
which facilitates the breakdown of the starch into
sugars.
 However, unmalted grains may be used, including
wheat,
rice, oats, and rye, and less frequently, maize and
sorghum.
 Malt is formed from grain by soaking it in water,
allowing
it to start to germinate, and then drying the
germinated
 Cont..
 Malting the grain produces the enzymes that
will eventually convert the 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.
Hops
 Hops have commonly been used as a bittering
agent in beer for over a thousand years.
 Characteristics
(a) it contribute a bitterness that balances the
sweetness of the malt.
(b) it also contribute aromas which range from
flowery to citrus to herbal.
(c) it have an antibiotic effect that favours the
activity of brewer's yeast over less desirable
microorganisms.
(d) the use of hops aids in "head retention“.
 The bitterness of commercially-brewed beers is
measured on the International Bitterness Units
scale. While hop plants are grown by farmers.
YEAST
 A specific strain of yeast is chosen depending
on the type of beer being produced, the two
main strains: 1) Ale yeast--
Saccharomyces cerevisiae
2) Lager yeast--Saccharomyces uvarum
 Others are Brettanomyces ,
Torulaspora delbrueckii.
 Yeast will metabolise the sugars extracted
from the grains, and produce alcohol and
carbon dioxide as a result.
CLARIFYING AGENT
 Common examples:
1) Isinglass finings obtained from
swimbladders of fish.

2) Kappa carrageenan, derived from seaweed.

3) Irish moss, a type of red alga.

4) Polyclar (artificial), and gelatin.

 Brewing

 Though the process of

brewing beer is complex
 The basic stages are
1 : Mashing
2 : Sparging
3 : Boiling
4 : Fermentation
5 : Packaging
Mashing

 The first phase of brewing, in which the malted grains

are crushed and soaked in warm water in order to
create a malt extract.
 The mash is held at constant temperature long enoug
for enzymes to convert starches into fermentable
sugars,
usually about 45 to 90 minutes.
 The temperature is typically held at either a single
temp.
(single step) or a series of temperatures depending on
 For most mashes, a temperature between 65-
67°C (150-154°F) is typical, with higher
temperatures yielding fuller bodied beers, and
lower temperatures yielding more fermentable
and lighter bodied beers.
 Sparging

 Water is filtered through the mash to

dissolve the sugars. The darker, sugar-heavy
liquid is called the wort.
 Typically the rinse water (sparge) is held
between 76-82°C (170-180°F) to
1: keep sugars and gums from setting up.
2: above 82°C (180°F), tannin extraction
could be a problem.
 Boiling
 The wort is boiled along with any remaining
ingredients (excluding yeast), to remove excess
water and kill any microorganisms.
 The main function of boiling is to set proteins and
such similar to cooking bread.
 The hops (whole, pelleted, or extract) are added at
some stage during the boil.
 Bittering hops are added during the entire boil (1
hour), flavoring are added between about 5 - 20
minutes, and aroma hops are added at 5 minutes
or less.
 Fermentation
 The yeast is added and the beer is left to ferment.
 After primary fermentation, the beer may be
allowed a second fermentation, which allows
further settling of yeast and other particulate
matter which may have been introduced earlier in
the process.
 Some brewers may skip the secondary
fermentation and simply filter off the yeast.
 Packaging
 At this point, the beer contains alcohol, but not
much carbon dioxide.
 The brewer has a few options to increase carbon
dioxide levels.
 The most common approach by large-scale brewers
is force carbonation, via the direct addition of CO2
gas to the keg or bottle.
 Smaller-scale or more classically-minded brewers
will add extra sugar or a small amount of newly
fermenting wort to the final vessel, resulting in a
short refermentation known as "cask-" or "bottle
conditioning".
 After brewing, the beer is usually a finished product.
At this point the beer is kegged, casked, bottled, or
BEER STYLES
Styles of beer are:-
1) ALE
Beers which use a fast acting yeast which
leaves behind residual sugars are termed ales.

2) LAGER
Beers which use a slower and longer
acting yeast which removes most of the sugars
leaving a clean and dry beer are termed lagers.
 ALE
 Ale is typically fermented at
temperatures between 15 and 24°C
(60 and 75°F).
 At these temperatures, yeast
produces significant amounts of
esters and other secondary flavour
and aroma products, and the result is
often a beer with slightly "fruity"
compounds resembling but not
limited to apple, pear, pineapple,
banana, plum, or prune.
 Typical ales have a sweeter, fuller
body than lagers
 LAGER
 Lager is the English name for bottom fermenting beers
of Central European Origin
 Lager name comes from the germen lagern “to store”
 Lager yeast is a bottom-fermenting yeast, and
typically undergoes primary fermentation at 7-12 °C
(45-55 °F)
 Then is given a long secondary fermentation at 0-4 °C
(32-40 °F) 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.
Serving
 Draught beer from a pressurized keg is used
around the world. A metal keg is pressurized with
carbon dioxide (CO2) gas which drives the beer to
the dispensing tap.Some beers, notably stouts, and
"Smooth" bitters, such as Boddingtons, may be
served with a nitrogen/carbon dioxide mixture.
Nitrogen has fine bubbles, producing a dense head
and a creamy mouthfeel.
 Cask ales are unfiltered and unpasteurised.
 It is allowed to cool to cellar temperature
(typically around 13°C / 55.4°F)
Bottles and cans
 Most beers are filtered before bottling. But som
are bottle conditioned.
 Bottle conditioned beers are unfiltered and
unpasteurised. It is usually recommended that
the beer is poured slowly, leaving any yeast
sediment at the bottom of the bottle. However
some drinkers prefer to pour in the yeast, and
this practice is customary with wheat beers.

 A lot of beer is sold in beer cans. People either

drink from the can or pour the beer into a glas
Strength of beers
 The alcohol content of beers varies by local custom.
British ales average around 4% above, while Belgian
beers tend to average 8% above. The strength of the
typical global pale lager is 5% above.
 Some brewers use champagne yeasts to artificially
increase the alcohol content of their beers.
 The strongest beer sold in Britain was Dogfish Head's
World Wide Stout, a 21% above
 In Japan in 2005, the Hakusekikan Beer Restaurant
sold an eisbock, strengthened through freezing,
believed to be 28% above.
 The beer that is considered to be the strongest yet
made is Hair of the Dog's Dave - a 29% above barley
wine made in 1994.
Merits of beer
 Beer contains alcohol which has a number of
health risks and benefits
 Nutritionally, beer can contain significant
amounts of magnesium, selenium, potassium,
phosphorus, biotin, and B vitamins. Typically,
the darker the brew, the more nutrient dense.
 A 2005 Japanese study found that non-
alcoholic beer may possess strong anti-cancer
properties
 Overconsumption of alcohol is a problematic
with improper exercise and overconsumption
of carbohydrates than the product itself.
Demerits of beer
 As a central nervous system (CNS) depressant, alcohol
depresses the respiratory (breathing) rate, heart rate,
and the control mechanisms in the brain. The effects of
such CNS depression may include:
1. Impaired ability to perform complex tasks (such as
driving).
2. Reduction of inhibitions which may lead to
embarrassing behavior.
3. Impaired short-term memory.
4. Prolonged reaction time.
Conclusion
 Beers having large number of roles in health
strength
though its have a large number of affects.
 So beer is not to be consumed by teenager.
 In Gujarat, alcoholism is a banned so please
not to be consumed.
References
 www.wikipedia.com

 www.google.com

 www.googleimages.com