Project

Report on
BEER

TABLE OF CONTENTS
S.No

TOPIC

1.

Abstract

2.

Introduction

3.

Preparation

4.

Beer Production

5.

Ingredients For Brewing Process

6.

How to store a Beer

7.

Types of Beer

8.

Brands

9.

Discussion & Conclusion

ABSTRACT
The project report discusses about BEER, it contains history of how
beer got originated and is available in different varieties in different
part of world. Beer is the most frequently-consumed beverage in the
world.
All beers are brewed using a process based on a simple formula. Key
to the beer making process is malted grain, depending on the region
traditionally barley, wheat or sometimes rye. The beer production

consist of 9 steps: Grinding, Mashing, Lautering, Wort boiling,

Cooling, Fermentation, Storage, Filtration, Filling.
The basic ingredients of beer are water; a starch source, such as
malted barley, able to be saccharified (converted to sugars) then
fermented (converted into alcohol and carbon dioxide); a brewer's
yeast to produce the fermentation; and a flavouring such as hops.
Traditionally there are two styles of beer: ale and lager. Most types
of beer will either fall into one category or the other.
Some tips of storing beer are also discussed.

1.

INTRODUCTION

History of Beer - Beer has been brewed prior to written

history. But ironically, the oldest known recipe set down by
man appears to be one for brewing beer, found on stone
tablets in Sumer, in southern Mesopotamia, the fertile
crescent or cradle of civilization between the Tigris and

Euphrates Rivers that includes modern Iraq, northeastern

Syria, southeastern Turkey, and southwestern Iran.
Beer is the most frequently-consumed beverage in the world,
after water and tea! Some scholars believe that it has been
brewed since the sixth millennium B.C.E. By 4000 B.C.E., the
Babylonians were brewing at least sixteen varieties of beer
(when you see all of the different styles in this glossary, you
wont be surprised at that number). The Pharaohs of Egypt
paid their workers with jugs of beer (later, the Romans would
pay their legions in salt, leaving us with the phrase, worth his
salt rather than worth his beer).
For those of you who have never been exactly clear on the
difference between all the beer typesale, pale ale, bock,
pilsner, and lager.

2.

PREPERATION

All beers are brewed using a process based on a simple

formula. Key to the beer making process is malted grain,

depending

on

the

region

traditionally

barley,

wheat

or

sometimes rye.
Malt is made by allowing a grain to germinate, after which it is
then dried in a kiln and sometimes roasted. The germination
process creates a number of enzymes, notably alfa-amylase
and beta-amylase, which will be used to convert the starch in
the grain into sugar. Depending on the amount of roasting, the
malt will take on dark colour and strongly influence the colour
and flavour of the beer. Breweries buy malt and this is not a
process that is done in-house.
The malt is crushed in a malt mill to break apart the grain
kernels, increase their surface area, and separate the smaller
pieces from the husks. The resulting grist is mixed with heated
water in a vat called a "mash tun" for a process known as
"mashing". During this process, natural enzymes within the
malt break down much of the starch into sugars which play a
vital part in the fermentation process. Mashing usually takes 1
to 2 hours, and during this time various temperature rests
(waiting periods) activate different enzymes depending upon
the type of malt being used, its modification level, and the
desires of the brew master. The activity of these enzymes
convert the starches of the grains to dextrines and then to
fermentable sugars such as maltose.
Finally the mash temperature may be raised to 165 F to 170
F (about 75 C) (known as a mashout) to deactivate enzymes.
Additional water may be sprinkled on the grains to extract
additional sugars (a process known as sparging).
After the mashing, the mash is pumped to a lauter tun where
the resulting liquid is strained from the grains in a process

known as lautering. The lauter tun generally contains a slotted

"false bottom" or other form of manifold which acts as a
strainer allowing for the separation of the liquid from the grain.
At this point the liquid is known as wort. The wort is moved into
a large tank known as a "cooking tun" or kettle where it is
boiled with hops and sometimes other ingredients such as
herbs or sugars. The boiling process serves to terminate
enzymatic processes, precipitate proteins, isomerize hop
resins, concentrate and sterilize the wort. Hops add flavour,
aroma and bitterness to the beer.
At the end of the boil, the hopped wort settles to clarify using
hop filters. SBM does not use the whirlpool system for hop
separation.
Preparation methods of few different types of beers:
Ale (top-fermenting yeasts) : Ale yeasts ferment at warmer
temperatures between 15C and 20C (60F to 68F),
and occasionally as high as 24C (75F). Pure ale yeasts
form a foam on the surface of the fermenting beer,
because of this they are often referred to as "topfermenting" yeast - though there are some ale yeast
strains that settle at the bottom. Ales are generally ready
to drink within three weeks after the beginning of
fermentation,

however,

some

styles

benefit

from

additional aging for several months or years. Ales range

in color from very pale to black opaque.
Lager (bottom-fermenting yeasts): While the nature of
yeast was not fully understood until Emil Hansen of the
Carlsberg brewery in Denmark isolated a single yeast cell

in the 1800s, brewers in Bavaria had for centuries been

selecting these cold-fermenting Lager yeasts by storing
or "Lagern" their beers in cold alpine caves. The process
of natural selection meant that the wild yeasts that were
most cold tolerant would be the ones that would remain
actively fermenting in the beer that was stored in the
caves. Some of these Bavarian yeasts were stolen and
brought back to the Carlsberg brewery around the time
that Hansen did his famous work. Lager yeast tends to
collect at the bottom of the fermenter and is often
referred to as "bottom-fermenting"

yeast. Lager is

fermented at much lower temperatures, around 10C

(50F),

compared

to

typical

ale

fermentation

temperatures of 18C (65F). It is then stored for 30 days

or longer close to the freezing point. During the storing or
"lagering"

process,

the

beer

mellows

and

flavours

become smoother. Sulfur components developed during

fermentation dissipate. The popularity of lager was a
major factor that led to the rapid introduction of
refrigeration in the early 1900s.Today, lagers represent
the vast majority of beers produced, the most famous
being a light lager called Pilsner which originated in
Pilsen, Czech Republic (Plzen in Czech language). It is a
common misconception that all lagers are light in color:
lagers can range from very light to deep black, just like ales.
Beers of Spontaneous Fermentation (wild yeasts): These beers are
nowadays primarily only brewed around Brussels, Belgium. They are
fermented by means of wild yeast strains that live in a part of the Zenne
river which flows through Brussels. These beers are also called Lambic
beers.

 Beers of mixed origin :These beers are blends of spontaneous

fermentation beers and ales or lagers or they are ales or
lagers which are also fermented by wild yeasts

3.

BEER PRODUCTION

The beer production consist of 9 steps:

Grinding

Mashing

Lautering

Wort boiling

Cooling

Fermentation

Storage

Filtration

Filling

Step 1: Grinding
The grinding is a coarse milling, even better a crushing of the
relatively mellow malt grain. In doing so, it must be observed that
the outer shell of the malt grain, the so called husk, remains nearly
intact. In step 3 "lautering", these husks serve as a natural filter
layer.

Step 2: Mashing
The word mashing originally derives from "mixing". In this context,
the beer production starts with mixing the grist of step 1 with warm
brewing water. The water being applied for mashing-in is called
"main mash water" in contrary to the so called "second wort" during
"lautering" in step 3. This grist-water-mixture is gradually being
heated in the "brew vessel". According to individual recipe, the
temperature must be hold correspondingly long at each temperature
step. During this so called "rest", the starch contained in the malt
grain is being converted into malt sugar and valuable amino acids
develop from indigestible proteins.

Step 3: Lautering
"Lautering" means the separation of the hazy mash particles from
the clear ("lautering" = old-fashioned word for "clarifying") liquid.
This process can be compared to filtering coffee where the coffee

grounds are being restrained and a clear fluid containing the

dissolved coffee particles runs through the filter. The more water is
being poured over the coffee grounds, the more exhaustive the
diffusion whereby the running off coffee becomes more and more
watery.
The lautering starts with the transfer of the entire mash into the
"lauter tun". The lauter tun is the second copper vessel in the brew
house equipped with a false bottom with thin slits approximately 1.5
cm above the original bottom. Since the husks are heavier than the
other mash particles, they depose at the false bottom thus forming a
natural filter layer. The false bottom only serves as a support of this
"husk filter". The brewer calls the thereby almost clear running-off
sugar water "wort". As soon as the wort ran-off entirely, the solid
mash particles remain within the lauter tun, called "spent grains". In
the beginning, these spent grains still contain a fair amount of malt
sugar being rinsed out with hot water. The water being applied for
this purpose is called "second wort" and is being poured over the
spent grains without destroying (as happening for example by
stirring)

their

layering.

The lautering must be done very carefully because if the wort would
run-off freely (like when making coffee), the developing suction
would contract the husk layer to almost impermeable extent. For
this reason, the lauter tun is equipped with a shut-off valve at the
bottom for subtle adjustment of the wort drain.
After approximately three hours, the lautering result is the wort - a
clear, amber sugar water also containing flavours and many other
dissolved substances (for example protein) highly significant for the
proper development and taste of the beer.

Because the sugar concentration of the wort determines the later

alcoholic content of the beer, the concentration is measured with a
calibrated spindle. The measured sugar concentration is increased
during boiling (see step 4) due to the thereby evaporating water. In
case the wort is relatively "thin", the boiling time must be prolonged
in order to later reach the desired alcoholic content

Step 4: Wort Boiling

During boiling, also the composition of the wort changes whereby
insolvable components like for example hops oils are being
dissolved, others simply drop out or evaporate in form of solid
components,

the

so

called

"break".

The sugar concentration of the wort after boiling is the well-known

"original extract". Since the original extract is converted into alcohol
during fermentation, the later alcoholic content of the beer directly
depends

on

the

original

extract

By the time enough water has evaporated, the wort with the whole
hops will again be transferred to the lauter tun. The decocted whole
hops and the break remain on the false bottom whereas the wort
runs-off at the bottom now bearing a distinctive taste of hops.

Step 5: Cooling
Now, the boiling hot wort must be cooled down to the starting
temperature of the yeast.
From this point of time, an extremely neat and clean operation is
required because otherwise lactic acid bacterias instead of the yeast
might start the fermentation of the wort. These lactic acid bacterias
convert the sugar into lactic acid and not into alcohol like the yeast

does.

Thereby

the

beer

turns

sour

and

therefore

becomes

denaturated. Lactic acid bacterias are not harmful to humans in any

way. Looking at other food items (yoghurt, cheese, sauerkraut,
sourdough

etc.),

they

are

even

very

valuable

organisms.

For top fermentation, the wort is being cooled down to approx. 15C,
for bottom fermentation to approx. 5C. These temperatures lie
about 5C below the optimum temperature of the respective yeast
because

fermentation

ought

to

start

slowly.

For cooling down the wort to approx. 20C it is possible to use cold
tap water. During this process, the tap water heats up to
approximately 85C and is available as hot water. In order to further
cool down the wort, artificially cooled "ice water" of approx. 1C is
required.

Step 6 : Fermentation
During fermentation, the yeast converts the sugar of the wort into
alcohol, CO2 and heat. The wort turns into "green beer".
The fermentation ought to be performed slowly because otherwise a
big quantity of indesirable fermentation by-products accumulate
besides alcohol being the main causes for headaches after a long
night. In order to produce high-quality beer, appropriate cooling
ensures a fermentation period of approx. 8-10 days. Since at this
point sugar is converted into alcohol, the measured content of
original

extract

continuously

drops

during

fermentation.

The

accumulated CO2 can freely escape from the open fermenter.

Because

CO2

bubbles

through

the

green

beer,

indesirable

fermentation by-products negatively influencing the taste and

digestibility

of

the

beer

are

being

washed

out.

Through

fermentation, a white foam builds up at the beer surface collapsing

again

at

the

end

of

the

main

fermentation.

Step 7 : Storage
During storage time, the residual sugar ferments to alcohol and CO2
For this purpose, the beer is being transferred from the open
fermenter to the closed storage tank. The storage tank is being
closed with a "bunging apparatus". By the use of this bunging
apparatus, the desired CO2-content of the beer can be adjusted.
Therefore, the now accumulating CO2 remains in the beer.
In order for the sugar to further ferment, the temperature ought to
remain at approx. 5C for a while. Afterwards, the beer is ready for
slowly being cooled down to maturity temperature of 1C. Under
these temperatures, the green beer matures for several weeks.
During this time, the beer almost completely purifies and finally
reaches full maturity. Due to the fact that in contrary to the big
breweries, in the Joh. Albrecht micro-breweries the beer can mature
long enough without disturbances and in a cool place, it must not be
filtered and stabilised but is rather dispensed in its natural condition
still containing all vital ingredients and vitamins.

Step 8 : Filtration
During filtration the residual yeast is being filtered from the beer.
For this purpose, the beer from the storage tank is being pressed
through a Kieselguhr-filter layer under pressure. The hereby
secreted yeast remains in the filter together with the Kieselguhr and
can be disposed after termination of the filtration process. After

filtration, the beer is being collected in the pressure tank and

from

there

arrives

at

the

filling

facilities.

Step 9 : Filling
During filling process, the filtered beer is being filled into bottles or
kegs.
Bottle Filling : In general, returnable bottles with swing stopper, so
called "ricklayers bottles", are being used. First of all, the bottles
must be manually cleaned with the aid of a bottle washing machine
comparable to an industrial dishwasher. The bottles are being
cleansed of yeast deposits and afterwards sterilised. Next, the
bottles are manually being removed from the machine and placed
on a table for filling. For filling purpose, the brew master applies a
hand operated isobarometric filler. Each bottle is separately being
removed from the table. The brew master ensures a careful filling of
the beer without the development of foam and tight closure of the
bottles with a ceramic seal. Prior to packing the bottles into
transport crates, each bottle receives a seal label indicating date of
expiry and table of content. Afterwards, the bottles are ready for
sale. According to beer type, such filled beer can be stored up to 6
12

weeks

until

consumption.

KEG-filling: In contrary to the bottle filling, the keg-filling in this

dimension can already be automatised allowing the filling of
approximately 20 Kegs 50 l/h with a semi-automatic Keg-filling
and-cleaning machine. For filling purpose, the single Keg is being
placed on the machine by hand. The program sequence navigates
the individual steps of Keg-cleaning, sterilisation and pre-stressing
with CO2 directly followed by filling of the beer. Approximately three
minutes later, the machine releases the Keg and a new Keg can be

inserted to the machine. After only a short interim storage in a

cooled

4.

room,

the

Keg

is

ready

for

sale.

INGREDIENTS FOR BREWING

PROCESS
The basic ingredients of beer are water; a starch source, such as malted barley,
able to be saccharified (converted to sugars) then fermented (converted into
alcohol and carbon dioxide); a brewer's yeast to produce the fermentation; and
a flavouring such as hops. A mixture of starch sources may be used, with a
secondary starch source, such as maize (corn), rice or sugar, often being termed
an adjunct, especially when used as a lower-cost substitute for malted barley.
Less widely used starch sources include millet, sorghum and cassava root in
Africa, and potato in Brazil, and agave in Mexico, among others. The amount
of each starch source in a beer recipe is collectively called the grain bill.

Water
Beer is composed mostly of water. Regions have water with
different mineral components; as a result, different regions
were originally better suited to making certain types of beer,
thus giving them a regional character. For example, Dublin has
hard water well-suited to making stout, such as Guinness;
while Plze has soft water well-suited to making pale lager,
such as Pilsner Urquell. The waters of Burton in England
contain gypsum, which benefits making pale ale to such a
degree that brewers of pale ales will add gypsum to the local
water

in

Starch source

process

known

as

Burtonisation.

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. Nearly all beer includes barley malt as the
majority of the starch. This is because its fibrous hull remains
attached to the grain during threshing. After malting, barley is
milled, which finally removes the hull, breaking it into large
pieces. These pieces remain with the grain during the mash,
and act as a filter bed during lautering, when sweet wort is
separated from insoluble grain material. Other malted and
unmalted grains (including wheat, rice, oats, and rye, and less
frequently, corn and sorghum) may be used. In recent years, a
few brewers have produced gluten-free beer, made with
sorghum with no barley malt, for those who cannot consume
gluten-containing

grains

like

wheat,

barley,

and

rye.

Hops
Hop cone in a Hallertau, Germany, hop yard flavouring beer is
the sole major commercial use of hops. The flower of the hop
vine is used as a flavouring and preservative agent in nearly all
beer made today. The flowers themselves are often called
"hops".
The first historical mention of the use of hops in beer was from
822 AD in monastery rules written by Adalhard the Elder, also

known as Adalard of Corbie, though the date normally given for

widespread cultivation of hops for use in beer is the thirteenth
century. Before the thirteenth century, and until the sixteenth
century, during which hops took over as the dominant
flavouring, beer was flavoured with other plants; for instance,
Glechoma hederacea. Combinations of various aromatic herbs,
berries, and even ingredients like wormwood would be
combined into a mixture known as gruit and used as hops are
now used. Some beers today, such as Fraoch' by the Scottish
Heather Ales company and Cervoise Lancelot by the French
Brasserie-Lancelot company, use plants other than hops for
flavouring.
Hops contain several characteristics that brewers desire in
beer. Hops contribute a bitterness that balances the sweetness
of the malt; the bitterness of beers is measured on the
International Bitterness Units scale. Hops contribute floral,
citrus, and herbal aromas and flavours to beer. Hops have an
antibiotic effect that favours the activity of brewer's yeast over
less desirable microorganisms and aids in "head retention", the
length of time that a foamy head created by carbonation will
last. The acidity of hops is a preservative.
Yeast
Yeast is the microorganism that is responsible for fermentation
in beer. Yeast metabolises the sugars extracted from grains,
which

produces

alcohol and carbon

dioxide,

and

thereby

turns wort into beer. In addition to fermenting the beer, yeast

influences the character and flavour. The dominant types of
yeast

used

to

fermenting Saccharomyces
fermenting Saccharomyces

make

beer

are

the top-

cerevisiae and bottom-

uvarum. Brettanomyces ferments lambics, and Torulaspora

delbrueckii ferments Bavarian weissbier. Before the role of
yeast in fermentation was understood, fermentation involved
wild or airborne yeasts. A few styles such as lambics rely on
this method today, but most modern fermentation adds pure
yeast cultures.

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 such as wheat beers. Examples
of

clarifying

agents

from swimbladders of
kappa carrageenan,

include isinglass,

fish; Irish
from

moss,

the

obtained
seaweed;

seaweed Kappaphycus

cottonii; Polyclar (artificial); and gelatin. If a beer is marked

"suitable for Vegans", it was clarified either with seaweed or
with artificial agents.
Examples

of

clarifying

from swimbladders of
kappa carrageenan,

agents

include isinglass,

fish; Irish
from

the

moss,

obtained
seaweed;

seaweed Kappaphycus

cottonii; Polyclar (artificial); and gelatin. If a beer is marked

"suitable for Vegans", it was clarified either with seaweed or
with artificial agents.
5.

HOW TO STORE BEER

Some tips to store beer are:

1. Modern corks don't tend to dry out or soak up air, so that's not a problem when
storing beer and not a reason for side bottle storage (particularly since the beer
touching the cork over a long period of time can actually taint the taste of the
beer). And the best reason for storing beer upright is that it oxidizes less, thereby
ensuring it keeps longer!
2. Store beer away from light. Choose a dim or dark location for beer storage, as
ultra-violet and even blue light soon spoil beer, causing it to be "light struck" and
to go "skunked", meaning that it tastes pretty much like something a skunk might
produce.
3. Get the storage temperature right. Heat spoils beer over time, so beer is best kept
at cool but not frozen temperatures. Although some people enjoy freezing their
beer prior to consuming it, frozen beer cells never quite return to the way they
used to be and so the beer won't taste as good. Suitable storage places include
a beer cellar or the refrigerator, although long-term storage in a refrigerator is
not recommended for collectible beers you plan on keeping a very long time, as
the dehydrating environment of the refrigerator will eventually impact the
cork. The right storage temperature for beer is dependent on the type of beer, so
use this handy list as a guide: Most beers benefit from being stored at
a temperature around 50F to 55F (10C-12.8C). Be sure to
keep the temperature constant. Strong, higher alcohol content
beers (barley wines, triples, dark ales) benefit from a temperature
around 55F to 60F (12.8C-15.5C), which happens to be room
temperature. Standard, mid-range alcohol content ales (bitters,
IPAs, lambics, stouts, dobbel bocks, etc.) benefit from a storage
temperature around 50F to 55F (10C-12.8C), which is cellar
temperature. Lighter alcohol content beers (lagers, pilsners, wheat
beers, milds, low-cal, etc.) benefit from a storage temperature
around 45F to 50F (7.2C-10C), which is the refrigerated
temperature. Unless you have a dedicated beer cellar or fridge, the
best compromise for storage is the 50F to 55F (10C-12.8C)
temperature range.

4. Know how long you can store beer for, especially if you're
seeking to age the beer. Different types of beers have different
use by dates owing to which brewing process was used and
whether or not the beer was made for fast consumption or for
longer-term keeping or aging. While there will often be a use-by
date on beer sold in large commercial quantities, not all brewers
will have a good idea of how long their brews can be aged for,
and the possibility ranges from 6-8 months to 25 years,
dependent on brand, storage methods, and quality of the
beer. In

other

words,

unless

the

brewer

provides

aging

recommendations for the beer in question, you simply have to

give it a go. If you're intending to store beer as a collector rather
than for simple home consumption, there will definitely be some
trial and error involved and it's best to approach it with a sense
of exploration and fun; unlike expensive wines, at least if the
beer is disgusting after storing it a bit too long, you haven't
thrown

away

lot

of

money!

In general, American beer can be stored from four to six months,

while imported beers can be stored up to a year. Obviously,
check the use-by date as one indicator and use this rule of
thumb with caution and scepticism dependent on your own trial
and error testing.
Specialist beers made for longer keeping will often make this
clear as part of the marketing; indeed, some brews don't even
start to develop the flavours intended by the brewer for 2 to 5
years or so. Ask the retailer for advice if you can't see anything
on

the

label.

Beers over 7 percent alcohol tend to fare better for aging

purposes.
Restore yourself after tasting a bad beer from storage by

following it straight up with a good new beer. You'll soon get over
the experience!
5. Consider keeping records of beer you've drunk straight after purchase and beer
that has been stored. Always seek to buy at least two bottles of each type of beer
destined for storage. Drink one and make notes on its taste, flavour range,
texture and depth, and head quality. Then, do the same when you finally have the
stored beer and compare them to see what changes have occurred during the
storage period. Has the beer improved or worsened with storage time? Over time
you should be able to make some good guesses as to what will store well over
time and be improved for storage.
6. Drink opened beer and don't even try storing it. The carbonation will evaporate
and you'll have awful flat beer even if it's only the next day. If you can't drink it,
use

it

in

the

kitchen

or

elsewhere.

Restore yourself after tasting a bad beer from storage by

following it straight up with a good new beer. You'll soon get over
the experience!
7. Store beer in the correct position. Just like wine, there is a right way and a notso-good way to store bottles of beer that youre keeping for longer. Stand beer
upright instead of putting it on its side during storage even brewers like chimay
recommend this over side storage. This will ensure that yeast (Sediment) settles
at the bottom of the bottle beer, rather than leaving a yeast ring or water mark on
the side that wont even settle or mix in. And the best reason for storing beer
upright is that it oxidizes less, thereby ensuring it keeps longer.

8. TYPES OF BEER
Traditionally there are two styles of beer: ale and lager. Most types
of beer will either fall into one category or the other.

Ale is brewed at a higher temperature than lager and uses yeast

that sits at the top of the fermentation vessel. It ferments quickly

and is characterized by a sweet, full bodied and fruity flavour. Many

ale, such as India pale ales, contain more hops which results in a
slightly bitter taste to help balance the sweetness. Types of beer in
the ale category include pale ales, wheat beers, bitters, porters,
stouts, barley wines, brown ales and triples.
Lager is brewed at a lower temperature and uses bottomfermenting yeast. It ferments slowly, usually over a period of at least
three weeks, and is characterized by a crisper flavour than ale and
has less hop flavouring. Types of beer in the lager category include
pilsners, vienna lagers, bocks and marzens.
And now some (and certainly not all!) specific types of beer
Altbier

A German ale with a copper-bronze appearance and a

mildly fruity flavour with more hops than is usual in other German
styles

and

dry

finish.

Its

alcohol

content

is

medium.

Amber Ale An ale without a precise definition. The name generally

refers to pale ales which are more amber in colour (light copper to
light brown). Usually a small amount of crystal or other coloured
male is added to amber ales which gives them a bit darker colour
than a typical pale ale. They have more malt flavour and less
hoppiness than traditional pale ales. Its alcohol content is medium.

Barley Wine A strong ale that ranges in appearance from amber to

almost black. It is one of the strongest styles of beer (it gets its
name

for

being

as

potent

as

wine)

and

has a very fruity, yet alcoholic, flavour. Sometimes this fruitiness is

balanced out by hops. Its alcohol content is high.
Bitter An English ale with a generally deep bronze appearance and
a well-hopped flavour with greater depth than an IPA. Its alcohol
content is medium to low (with the extra or special bitters being

medium high to high). Bitters vary in strength, flavour and

appearance and are often divided into the following sub-categories:
session or ordinary bitter, best or regular bitter and premium or
strong

bitter

(often

called

Extra

Special

Bitters

(ESB)).

Bock A German lager which ranges in appearance from light to

amber and a malty, toasty flavour with a slightly sweet finish. Its
alcohol content is high. Like bitters, bocks are divided into several
sub-types: maibock or helles bock, dopel bock, and eis bock.
Brown Ale An ale with a brown (hence the name) or amber
appearance and a sweet, mild flavour. Its alcohol content is low to
medium low. It is typically an English style of beer, although there
are

some

Belgian

brown

ale.

Doppel bock A stronger and darker version of Bock. Usually dark

brown in appearance with a malty and bitter flavour. Its alcohol
content

is

high.

India Pale Ale (IPA) An ale with a light amber appearance that is
characterized by its citrus and hoppy, bitter flavour. Its alcohol
content is medium to medium high.
Lambic Ale A style unique to Belgium, lambics are a bit different
than ales and lagers as they are spontaneously fermented (uses wild
yeast by exposing the beer to open air to allow naturally occurring
yeast and bacteria to infect the beer). It has a hazy appearance
(as lambics are usually unfiltered), but may range in colour, and a
dry and cidery flavour with a somewhat sour finish. Its alcohol
content

is

medium.

Marzen A German lager with a generally dark copper colour and a

full-bodied, malty flavour with a clean, dry finish. Its alcohol content
is medium strong. It is traditionally seasonal to October fest (and
also

known

as

October

fest

bier).

Pale Ale An ale that is bronze or copper coloured (not pale

compared to pilsners but far lighter than the darker ales like stouts
and porters). There are a broad range of pale ales but they all
generally have a hoppy, dry flavour with some malt taste. Its alcohol
content

ranges

from

medium

low

to

medium

high.

Pilsner A lager with a golden colour and crisp, dry and hoppy
flavour (the hop flavour is distinct from all other types of lagers . Its
alcohol content is medium. It is the most common type of beer
brewed in North America (i.e. Budweiser, Kokanee, and Heineken are
all

pilsner-style

beers)

Porter A dark ale similar to stouts but lighter bodied and often
without the roasted barley used in stouts. It usually has a complex
flavour and often includes special flavours such as coffee, vanilla, or
bourbon.
Red Ale

Its

alcohol

content

is

medium.

An Irish ale with a reddish appearance and a lightly

hopped and toasted malt flavour with a dry finish. It may also be
slightly sweet. Its alcohol content is medium. There are also Belgian
Reds (more sour notes) and American Red Ales (similar to amber
ales).
Stout An ale that has a dark brown to black appearance and is
characterized by the use of roasted barley, which gives it a dry,

roasted flavour with notes that vary from coffee to chocolate to

slightly burnt. Its alcohol content is medium to medium high.
Tripel A Belgian ale with a golden appearance (but darker than a
pilsner) and a sweet flavour with a dry and spicy finish. Its alcohol
content

is

high.

Vienna Lager A German lager that has an medium dark amber or

reddish appearance. It is rich bodied with toasty malt and caramel
flavours and a sweet finish without much hops. Its alcohol content
ranges

from

medium

low

to

medium

high.

Wheat Beer (or Hefeweizen) An ale with a light yet very hazy
appearance. It has a special yeast that often gives the beer a slight
banana or clove flavour. There may also be a bit of a spicy or apple
taste and no hop bitterness. Its alcohol content is medium. Wheat
beers are often served with a lemon wedge.

9. TOP INTERNATIONAL BRANDS

ARE :1. Snow
2. Bud Light
3. Budweiser
4.Corona Extra
5. Skoll
6. Heineken
7. Coors Light
8. Miller Lite
9. Brahma
10. Asahi Super Dry

10. SOME INDIAN BRANDS ARE :Kingfisher, Foster's Beer, Dansberg, Carlsberg, Golden Eagle,
Carling Black Label, Haake Beck, Flying Horse Royal Lager, Guru,
Haywards skol, Haywards 5000, Haywards 2000 Beer, Maharaja
Premium Lager, Hi-Five, Heinekin, Taj Mahal, Ice, Legend, Knockout,
Kirin, Kingfisher Strong, Kingfisher Diet, London Diet, London Draft,
London Pilsner, Sand Piper, San Miguel Lager, Royal Challenge, Sand
Piper, Zingaro and Strohs.

11. DISCUSSION & CONCLUSSION

Today, the brewing industry is a global business, consisting of
several dominant multinational companies and many thousands of
smaller producers ranging from brewpubs to regional breweries. As
of 2006, more than 133 billion litres (35 billion gallons), the
equivalent of a cube 510 metres on a side, of beer are sold per year,
producing total global revenues of $294.5 billion (147.7 billion).
In 2010, China's beer consumption hit 450 million hectolitres (45
billion litres) or nearly twice that of the United States but only 5
percent sold were Premium draught beers, compared with 50
percent in France and Germany.