2. Beer
Beer has been used over the centuries to:
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quench a thirst,
add flavor to a barbecue,
add body when you wash your hair,
and to forget about one's worries for awhile.
3. Beer
In the early seventeenth century people consumed
beer with a different purpose than people do
today.
• Beer was a form of nourishment
• A dietary staple for the Pilgrims from infants to the
aged.
• The Mayflower carried three times more beer than
water
• Beer practically replaced drinking water in the
Pilgrims daily lives.
4. Beer
In the early seventeenth century people consumed
beer with a different purpose than people do
today.
• Records from the seventeenth century show that on
average an individual consumed about three quarts
of beer per day.
• Beer was so important to the residents of New York
City that they paved Wall Street in 1630 to ease the
delivery of beer in the muddy season
5. Beer
Civilization and Beer
Hypothesis 1
• science of brewing beer gave birth to all sciences
and possibly civilization itself.
• formerly nomadic people settled in Mesopotamia
because they found it impossible to travel and
maintain a steady supply of alcohol or the grain
from which to make it.
• Agriculture and civilization grew out of the desire to
quench a certain kind of thirst.
6. Beer
Civilization and Beer
Hypothesis 2
• civilization began with the purposeful cultivation of
the earliest farmed grains--wheat and barely.
• it is believed that beer was discovered accidentally
following settled civilization and the cultivation of
barley.
7. Beer
Who discovered beer?
• Mead, a fermented drink of water and honey mixed
with malt, yeast, and herbs was perhaps the first
stimulating beverage. The Medes, Persians,
Phoenicians and Egyptians all had this drink.
• The first batch of beer is thought to have been
accidentally made by some individual who left a
bowl of barley out in the rain.
• The first recipe for "wine of grain" was inscribed on
stone tablets in Mesopotamia about seven thousand
years B.C.
• Brewing has been documented off the western Coast
of Scotland on the island of Rhum as far back as
4,000 years.
8. Beer
• The earliest chemical evidence of beer was found at
a Sumerian outpost called Godin Tepe in Iran.
- A yellowish residue was found on a piece of pottery and
was chemically identified as being an oxalate salt, such as
found on the insides of today's brewing tanks.
- This piece of pottery is over 5,000 years old.
- Similar findings have been made in 3,000 year old
Egyptian storage vessels.
• Beer in China was called kiu in the 23 century B.C.
• By 1800 B.C. the Babylonians were brewing beer.
9. Beer
in Europe
• Beer came to Europe by way of the ancient Greeks
through forays into then brew-active Egypt.
• Beer then flowed north with Julius Caesar’s legions
about 55 B.C. into Gaul and Britain.
• The first use of hops is generally attributed to the
monasteries of Northern Gaul, where Gaulish monks
applied the Celtic word beor to their concoction.
Saint Arnold, 6th century A.D. was apparently the
first person to introduce hops.
• In the middle ages, brewing was done in households
by women.
10. Beer
First Commercial Brewery
• It wasn't until 1040 A.D. that the first commercial
brewery, the Weihenstepan Brewery, was
established in Freising Germany.
• In Belgium, politics played an interesting role in the
development of breweries.
- Catholics and Liberals were competing both locally and
nationally for political seats and the local brewer was
often the mayor.
- A predictable countermove by a rival was to open his own
brewery.
11. Beer
First Commercial Brewery
- Consequently, by the end of the 19th century most
villages had two breweries--one Catholic-owned, one
Liberal-owned, and each brewer produced at least five
different beers.
- It is easy to see why Belgium claims to be the beer
paradise of the world. They produce 900 different beers
of 250 different kinds and each week a new beer is
introduced onto the Belgian market.
12. Beer
• In America, Peter Minuit opened the first public
brewery on Manhattan Island.
• In 1635 the first commercial brewery was
established near Boston and some think it may have
been linked to Harvard.
- Harvard has a long history concerning beer brewing and
actually owned three breweries in the 1600 and 1700s.
- the first president of Harvard was dismissed for a lack of
producing adequate amounts of beer.
• William Penn erected the first brewery in
Pennsylvania in 1638 followed by:
- Samuel Adams (father of the Revolution),
- Thomas Chittenden (Vermont's first governor)
- and George Washington (who was thought to have written
the first recorded recipe for homebrew in North America..
13. Prohibition
people like Al Capone, Legs Diamond and other
"family members" got into the beer business
during the 1920's Prohibition.
• During Prohibition, the availability of alcohol was
limited due to the 18th Amendment to the
Constitution of the United States.
• Fortunately the 21st Amendment repealed the 18th
in 1933.
14. Commercial production of beer
Superbreweries
• Anheuser Busch produces at least 70 million barrels
of beer per year.
• Miller produces 41 million barrels.
Typically artificially carbonate their beer because
they have to make it quickly and efficiently
Many use preservatives to enhance shelf-life and
long-distance transportation
15. Commercial production of beer
Microbreweries
• Microbreweries are defined as producing less than
15,000 barrels of beer a year.
More concerned with taste and brew their beers
naturally without artificial flavor or carbonation
• Much fresher with no preservatives
• Incorporate bold flavors and boutique and specialty
beers
16. Home brewing
Once the initial equipment is produced, the price
per batch is much lower than commercial beer
Many want to explore the possibility of brewing
exotic tasting beers
The government made it legal for citizens to
make their own beer
• can make one hundred gallons per adult individual
per household.
• It is illegal to sell homebrew.
• It is still illegal to make homebrew in eleven states.
17. Four ways of making
homebrew
• 1. Commercially available bag and water sold by Popular
Mechanics--all the ingredients for the mixture are already in the
bag so all the consumer has to do is add water and wait. About
$45.
• 2. Pressure canister--the ingredients come in two separate
containers, so the consumer has to mix the two separate
ingredients with water and add it to the keg. $100 to start, and
$20 for additional starter batches.
• 3. Similar to #2 except that instead of a refrigerator-keg storage
technique, bottling is involved.$20-25 per batch
• 4. Homebrewing from scratch--used by experienced
homebrewers. All ingredients are bought or grown separately
and are added together at specific times, just like a cooking
recipe. Since the beer is put together by the ingredients and
doesn't come pre-packaged in a bag or a can, the choices of what
to make are infinite.
18. Beer making
Ingredients
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malted barley,
hops,
yeast and
water.
Barley--a grain and the base ingredient of beer.
The barley is what provides the sugars, soluble
starch and starch-to-sugar enzymes which are
necessary for fermentation to take place.
• Different forms--dark brown or black contributing
to a darker, more bitter beer.
• Lighter, contributing to a lighter, crispier beer.
19. Beer making
Hops--the ripe, dried blossoms of a perennial
vine, Humulus lupulus in the mulberry family.
• Hops add a bitter flavor to beer and help to preserve
it.
• Noble hops--the most sought after are found in
Germany and Bohemia and now Australia
20. Beer making
Yeast--an important ingredient of the beer.
• This is a single celled fungus that plays the central
role in converting sugars into carbon dioxide and
alcohol during fermentation.
• Two main varieties of yeast and several hundred
strains. Each strain, used with similar ingredients
will produce a different flavored beer. Typically
the yeasts favor a pH between 5.0 and 5.5.
- Ale yeast--favor temperatures between 60-75 ˚ F, usually
top fermenting with a greater O2 requirement. This is
usually Saccharomyces cerevisiae.
- Lager yeasts--favor temperatures 35-50˚ F, usually bottom
fermenting, with a lesser O2 requirement. This is usually
Saccharomyces uvarum (formerly known as
Saccharomyces carlsbergensis).
21. Beer making
Water--since beer is at least ninety percent water,
special consideration is given to how the water
tastes before it goes into the brew kettle
• i.e. the Rocky Mountain Spring water used in Coors.
• Us. any water that is good enough to drink is good
enough to brew with.
• Occasionally minerals like gypsum or salts are
added to provide a pH buffer and to enhance flavors.
• There is a current German law from the 14th
Century that forbids one to urinate in the river
systems on Tuesday because of water diverted for
brewing on Wednesday.
22. Beer making
Other ingredients
When hard times hit the Pilgrims, they
substituted things like corn, pumpkins,
artichokes, persimmons, bran and oats for the
usual barley.
When hops couldn't be found, they improvised,
using spruce, birch, pine, walnut and sassafras
to add seasoning to their beer.
23.
24. Beer making
Equipment
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Boiling kettle
Long handled spoon
A thermometer
Cooling coil
A hydrometer
7-8 gallon bucket with a sealing lid
a 7 gallon carboy
siphoning tube
a fermentation lock
bottling caps, bottles and a capper or
Pressure canister
25. Beer making
1.Sterilize the equipment
• Clorox and hot water, pressure cooker.
• If the equipment isn't sterilized a number of
contaminating organisms, both bacteria and fungi,
and ruin the beer.
26. Beer making
2. Malting
• The appropriate variety of barley (some are more
suitable to the production of malt whiskey or food
rather than beer),
- are allowed to soak in water for about 40 hours, with
draining and new water added every 8 hours.
- Once the barley grains reach 40-45% moisture the barely
is allowed to germinate around 60˚ F.
- Germination of the grain allows for plant enzymes to
convert carbohydrates into more simple sugars like
glucose.
- Once the epicotyl forms, the grains are dried with a
gradual rise in temperature (122 ˚ F for lagers, 221 ˚ F for
ale malts).
27. Beer making
3. Mashing
• the barley has to be cracked open so that water can
get inside and activate the enzymes.
• These enzymes called diastases, become most active
around 150-160 degrees F. They convert the
starches from the barley into simple sugars. This
process is known as mashing.
• After the solids are strained out the dark, sweet
liquid is called "wort."
• 4. The wort must be boiled for 30-90 minutes
depending on the recipe.
28. Beer making
Hops are added at different times during the
boiling phase.
• Hops have tiny oil glands that contain oils and resin
that contribute to the aromatic flavor and bouquet of
the beer.
• Hops contributing to the bitterness of the beer are
added early in the boil so the resins have time to
dissolve into the wort.
• Hops that are added for their aromatic flavoring are
added within the last few minutes of the boil.
Otherwise the quickly dissolved oils get steamed out
of the wort.
29. Beer making
5. The wort is cooled, so the yeasts to be added next
don't die.
• This is done quickly either with a cooling coil
hooked up to the cold water tap or by
• "splarging" where the hot wort is poured into a
sterilized container containing cold water.
6. The yeast is "pitched" either as a freeze-dried
powder or as an actively growing liquid. Each has its
advantages.
7. The yeast is allowed to ferment the wort for up to 10
days, depending on the type of beer. During this
phase, the alcohol is made and the carbonation is
allowed to escape through the fermentation lock.
30. Beer making
- Respiration--the yeast converts simple sugars to carbon
dioxide and water. The yeast obtains it's energy for
fermentation and sedimentation during this phase.
- Fermentation--the conversion of sugar to alcohol and
carbon dioxide. It is the longest of the three phases. At
its peek, which is also the start of sedimentation, the yeast
has a density of 50 million cells per milliliter.
- Sedimentation--the yeast cells settle to the bottom of the
fermentation vessel because most of the sugars have been
converted and utilized for respiration, and the begin to
prepare for dormancy. Sedimentation last for 2-3 days.
At the time the beer appears clear, the yeast's density is
less than 1 million cells per milliliter.
31. Beer making
8. At the peak of alcohol production (measured with a
hydrometer) the beer is ready to bottle.
• Typically the beer is carefully siphoned off into a second
sterile container to eliminate as much of the sedimented
yeast as possible.
• If not the yeas forms a thick scum on the bottom of the
bottle.
9. A small, but precisely measured amount of sugar is dissolved,
and added to the brew.
• This is known as secondary fermentation, and allow the
yeast one final fermentation cycle to produce the
carbonation in the bottles.
• Frequently, there is a second siphoning step or even a
filtration step to remove the remainder of the yeast before
bottling. Some yeast is needed to do the secondary
fermentation.
32. Beer making
10. Aging. The bottles are then set aside in a
cool, dark place and left untouched until ready
to drink.
• "Green beer" can be drunk at one week after
bottling.
• Most homebrewers leave their beer sit three or four
weeks before the first bottle is opened.
33.
34. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
