BEER
Introduction: -
Beer is an alcoholic beverage
made by brewing and fermenting malted barley, with hops added to flavor and
stabilize it.
In England, beer drinking establishments were known as
PUBLIC HOUSES (PUBS). In earlier times, only a few people could read, which is
why ‘pubs’ were identified by pictorial signs such as King’s Head or Red
Rooster.
Today, beer is made almost in every country, but England,
West Germany, United States are especially famous for beers.
An interesting fact is the countries famous for beer making
are not known for quality wines or wine production and vice – versa.
The alcoholic content of beer ranges from 4 – 8 % alcohol by
volume (ABV).
Manufacturing: -
Beer manufacturing has four major ingredients without which
beer is not considered to be complete. These are: -
1.
Water
2.
Grain
3.
Hops
4.
Yeast
1.
Water –
Ø
It constitutes about 90 % of beer volume.
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The nature of particular water is determined by
the salts dissolved in it, which influences the character of the beer.
Ø
Water with high calcium content is hard and low
content is soft.
Ø
For beer making, natural water is modified to
conform to brewer’s standards.
Ø
Natural spring water or from waterfalls is the
best water that can be used in beer making as it contains the right quantity
and quality of salts and minerals dissolved in it.
2.
Grain –
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Traditionally, barley is used as the basic grain
over hundreds of years.
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There are different varieties of barley that can
be used in beer making.
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Barley is first malted, by steeping it in water
until it begins to sprout or germinate.
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This turns starch in grain into soluble sugar,
which is later fermented by addition of yeast.
After malt has sprouted, it’s heated to stop the process.
Ø
For some beers it is roasted as roasting turns
malt darker and gives a darker color.
Ø
The two main types of barley are –
§
Two row barley
§
Six row barley
o
Row refers to the row of fertile flowers.
o
Two rows barley is preferable as it has low
protein content.
o
The largest producers of barley in Europe are
France, Britain and Denmark.
3.
HOPS (Humulus Lupulus) –
Ø
Hops are the dried flowers of a hop wine plant.
Ø
In ancient times it was used to preserve beer.
Ø
Today, Ale and Lagers (Light beer) in United
States are made with small quantities of these blossoms.
Ø
Other preferred herbs for flavoring are Balsam,
Broom, Centaury, Dandelion, Hay, Mint, Wormwood, etc.
Ø
In Germany and Czech. Republic only the female
hop plant is used.
Ø
Functions of hops are –
o
Imparts flavoring
o
Helps in clarification and preservation
o
Imparts characteristic bitter taste to the beer
o
Has antiseptic properties (prevents a beer from
the bacterial attack)
Ø
Varieties of hops are –
o
English Fuggles – United Kingdom
o
Goldings – United Kingdom
o
Saaz – Czech. Republic
o
Northern Brewer
o
American Cascade
o
Hallertau – Germany
o
Hersbruck
4.
Yeast –
Ø
It encourages the beer to ferment (a process
that converts sugar to alcohol and carbon dioxide)
Ø
Unlike the manufacturing of wine, the beer
manufacturing process does not allow the carbon dioxide to escape.
Ø
It is retained and reintroduced in the beer at a
later stage which provides the characteristic carbonization or fizz in beer.
5.
Additives (Optional) –
Ø
Many breweries add additives in the final stages
of beer making
Ø
Reinheitsgebot
/ Purity Command – In west Germany, the government has had a law since
1906, which states that only malt, hops, water and yeast may be used in making
a beer. The law restricted the sale of any foreign beer if it contained
additives.
Ø
In 1987, European Court of Justice ruled out
that this law created an illegal restraint of trade, it is likely that the
Germans will continue to demand their domestically produced beer remains “pure”
and to make it difficult for the imported beers (Foreign beers) containing
additives to compete.
Process –
There are many steps involved in the manufacturing of beer.
The major steps involved are –
a.
Mashing
b.
Brewing
c.
Fermenting
d.
Lagering
e.
Pasteurizing
Grain is soaked, ripened, heated or roasted to obtain malted
barley.
a.
Mashing
Ø
Malt is ground to grist and hot water is added.
Ø
Adjuncts (additives) corn or rice may also be
added at this point and cooked for several hours.
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Malt enzymes are broken down into starch and
then into sugar.
Ø
After cooking, spent grain is strained out and
resulting liquid thus obtained is called “Wort”
b.
Brewing
Ø
Hops are added to Wort and the mixture is boiled
for 1 – 2 hours.
Ø
The Wort is cooled for Ale
Ø
The Wort is chilled for Lager
c.
Fermentation
Ø
Saccharomyces Carlsbergenesis – it is added to
cooled or chilled wort. The yeast converts sugar in the wort into alcohol and
carbon dioxide. This CO2 gas is collected and stored under pressure
so that it can be added back at a later point. This fermentation process can
take a week or more.
d.
Lagering
Ø
After the fermentation completes, the beer is
then aged or lagered
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