The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

The brewing process

The Scandinavian School of Brewing

Axel G. Kristiansen

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Raw Materials
How to start Brewing
Ingredients in brewing process

Wholesome Danish Barley is steeped into water

and germinated into green malt,
which is dried (Killned) into malt.

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Barley

A cross section of
one barley kernel

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Malting - Flowdiagram

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Water as a source
Brewing liquor has to be treated in different ways
before it is suitable for gravity liquor.
Demineralisation:
- ion exchange
- reverse osmosis
Active carbon filtration:
Deaeration:
- boiling
- vacuum treatment
- CO2 wash
- N2 wash
Carbonation:
Cooling:

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Brewing Salts
Calcium Ca++
Magnesium Mg++
Chloride ClSulphate SO4-Carbonate HCO3-

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Why do we use hops ?

Aroma
Foam

Bitterness
Antibacterial

Foam Cling
Trub Formation

Anti-oxidant
Protein Precipitation

Flavor/Taste Stability
Health

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Hop
Cone

Leaves

Lupulin
Glands

(Bract & Bracteoles)

Polyphenols

Resins

Hop Oils

Other
Components

Soft Resins Hard Resins

Alpha Acids

Prenylflavonoids

Beta Acids

Xanthohumol

Unspecified
Soft Resins

Oxidation Products
Unspecified
Hard Resins

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Brewhouse

The malt is crushed in the brewhouse, mixed

with water and heated gradually to 76 C in
the mash kettle.
In the mash filter spent grains are separated
from the wort. The spent grains are sold for
cattle fodder.
The clarified wort is boiled in the wort kettle
with hops, which are subsequently separated

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Brewhouse
Brewhouse processes:

Milling
Mashing
Wort recovery (Lautering)
Wortboiling
Wort treatment (clarification and cooling)

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Mashing
Purpose:
Starch into solution
Enzymatic degradation of starch to maltose

Enzymes:
Carbohydrate: - og -amylases. Amylases breaks
starch into smaller molecules. Typically maltose,
glucose, maltotriose etc.
-glucanase breaks glucanes, ea. cellwalls from malt
Proteinases breaks proteins to amino acids.
Contributes to yeast nutrition.

Infusion /Decoction

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Lauter Tun traditional/modern

Recovery of dissolved substances

the wort
Disposal of undissolved
substances the spent grains

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Taste Testing

Thorough routine production control and frequent

laboratory tests during and after the brewing process
ensure that the quality of the beer is consistenly high

Taste Testing
The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Tasters

Most people are naturally equipped with an

excellent sense of taste and smell
Important are:

concentration
interest
training
routine
age

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Processes in Fermenting & Filtration area

The wort is cooled and pure yeast is added.

Fermentation takes place in vertical outdoor
fermenting tanks. The yeast is removed and the
beer matures in the tank for two to three weeks.
Thereafter the beer is stored at a temperature
of -2C for at least 24 hours, clarified in
centrifuges, and filtered in candle filters.

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Beer process flow diagram

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Fermentation & Conditioning

The clear bitter wort is cooled to 14C and aerated.

The next processing step involves the growth of yeast,

which is encouraged by the presence of dissolved oxygen.

The yeast is mixed (pitched) with the wort, and during the
following fermentation the yeast converts fermentable
carbohydrates in the wort into alcohol and carbon dioxide.

After the primary fermentation (5-8 days) the yeast is

separated from the "green beer", which is stored or
"conditioned" for a certain period of time with a view to
improvement of the flavour and chemical stability of the
beer.

After stabilisation and filtration the beer is ready for

packaging.

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Wort cooling

Plate Heat Exchangers:

Found between brewhouse
and fermentation

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Primary Fermentation

1) Yeast strains: Carlsberg 252, Tuborg 112, contract beer 170,

Pripps 180, Abbey Ale 386, Tuborg Wheat 381,
Honey Ale 368
2) Yeast growth
amount of pitching yeast: 10-18 mio/ml wort
yeast pitching procedure
consistency and viability of pitching yeast
wort cooling temperature
wort aeration (amount and time of aeration)
3) Fermentation temperatures during main fermentation
4) Wort composition and original extract in wort

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Secondary Fermentation
(Lagring)
Recommended temperatures during
fermentation & conditioning:
a)
b)
c)
d)

Wort cooling temperature

Max. fermentation temperature
Maturation temperature
Cooling rate from fermentation to
maturation temperature

12 - 13C
14 - 16C
7 - 8C
5C within 24 h

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Stabilisation
Definition of Stabilisation
The expression stabilisation is used specifically about the
procedure by which the brilliance of the finished beer is
sustained, that is a procedure to avoid or to reduce the
appearance of non-biological haze in the packaged beer during
storage.
By stabilisation we obtain a colloidal stability, also called a
chemical stability, of great importance to the shelf life of the
beer. Unstable beer is cloudy beer !
If the breweries did not use stabilisation, most beers in the world
would appear cloudy at low temperature after a few weeks'
storage.

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Tank Farm the brewery

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Beer Filter

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Packaging

Processes in Packaging Area

Different packages for Beer

Finally, the pure, sparkling beer is transferred to

the high speed packaging-lines.
The picture shows automatic bottling, crowning,
pasteurising, labelling and packing

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Bottling Line
Schematic Lay-out

New bottles
Returned bottles

Depalletiser

Decrater

Sorter

Washer

Inspector

(Pallets)

Crate washer

Filler

Crowner

Filled bottles
in warehouse

Palletiser

Crater

Check
fill-level

Labeller

Pasteuriser

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Volumetric Filler

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Labelling machine

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

Beer World Wide

Introduction of different beer types that origins from

different countries Belgium Denmark Germany
USA Czech Republic

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

What is beer ?
A Definition:
Beer: A fermented beverage. Made by the extraction
and partial conversion, through malting and
mashing, of cereal starch (most often barley) into
fermentable sugars. Hops are usually added.
Fermentation is performed primarily with yeast,
with part of the resulting carbon dioxide retained
in the beverage. The beverage can be served
unfiltered or filtrered. Sugars in any form
(unmalted adjunct) may be added to the beverage
at any stage of production.

Definately not an exact definition

Why will become clear.

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

The Beer family tree

Apart from yeasts as a guide to differentiate beer

styles, the country of origin can also be used.
Lets try the yeast route

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

The Beer family tree

The Scandinavian School of Brewing

Den Skandinaviske Bryggerhjskole

The Beer family tree