PRODUCTION & QUALITY

CONTROL PROCESS OF
BEER MANUFACTURING
PRESENTED BY:
MSC 2nd YEAR 3rd SEMESTER
SOUMIK MAZUMDER SOUMIK DEB
SUJOY SARKAR NEELABJA SIL
NILOBROTO SARKAR
PRATIK CHAKRABORTY

UNDER THE SUPERVISION OF:

Mr. PARARTHA BANERJEE
[HEAD BREWER, UBL KALYANI]
 What is beer
 Beer is one of the oldest drinks humans have produced, dating back to at
least the 5th millennium BC in Iran .
 In the broadest sense, “beer” is any alcoholic beverage made by the
fermentation of grain, just as wine is any alcoholic beverage made by the
fermentation of fruit. In the vast majority of the world’s beers, the grain
base is barley.
 Quite simply, beer is a beverage made with malted cereal grains (which
could include barley, wheat, rye, corn or rice), hops and water that is
fermented by adding yeast. Yeast eats sugar, divides (then multiplies), and
produces carbon dioxide and ethanol (alcohol).
 Alcohol levels can range from 2% Alcohol by Volume (ABV) to a whopping
15% ABV for Barley Wines. Of course, this description really doesn’t do
beer justice, does it? Beer is actually quite a complex drink that can take on
thousands of interpretations. And for most of us, trying to categorize beer
can sometimes be difficult.
 RAW MATERIALS

Barley
Adjuncts
Hops
Water
Yeasts
Enzymes in
brewing
 Yeasts & Enzymes in brewing
Yeast Enzymes
 Saccharomyces cerevisiae
are eukaryotic, single-
celled microorganisms α-amylase
classified as members of
the fungus kingdom.  β-glucanase
 ale yeasts used Proteases
predominantly in top
fermentation as top strains Fungal α-amylase
of S. cerevisiae and to lager
yeasts as bottom strains of 
S. carlsbergensis
 BREWING PROCESS

 MALTING PROCESS
 MILLING
 BREWING & Fermentation
 REFRIGARATAION
 BOTTLING &
PACKEGING
 Quality Control
 Water Treatment Plant
 Effluent Treatment Plant
 BREWING & FERMENTATION

 Adjunct Kettle
 Lauter Tun
 Whirlpool
 Wort Kettle
 Chilling (PHE)
 Aeration
 Fermentation
 Filtration
 Filters are characterized by horizontal filtration elements which allows a
stable filtration without problems in the cake panel for stopping and
restarting during filtration.
 Kieselsughr powder has been used for filtering the beer due to its small pore
size.
 After filtration the beer is stored in Bright Beer tank (BBT). After that the
beer is undergo another series of checkpoints;
 Gravity: Ratio of water to other substances in the water such as sugar.
 Original Gravity (OG) – The gravity reading of the wort taken before yeast
is pitched.
 Final Gravity (FG) -- The gravity reading taken after fermentation is
complete.
 ABV –The Original Gravity and Final Gravity are the key variables in the
calculation to determine Alcohol by Volume.
 Bitterness, dissolve oxygen etc.
 Refrigeration
 Ammonia is recommended as a cooling medium for the
cooling of the fermenting and storage tanks
 yeast plants and product coolers are cooled with glycol,
pre-cooled
 brewing water is mostly recommended for wort cooling.
 Hop store cooling, germination conditioning (malting)
 Wort cooling fermentation, deep cooling, lagering
 Bottling procedure
 EMPTY BOTTLE SECTION
 WASHER
 EBI machine (Empty Bottle Inspection)
 FILLER (Priority Class A)
 PASTEURIZER (Priority Class B)
 LABELER (Priority Class A) & PACKAGING
 SECONDARY PACKAGING
 WAREHOUSE AND DISPATCH
CO2 & Boiler
CO2 BOILER
 C02 gas is used to  Boiler used in is husker
carbonate beer and soft boiler.
drinks.
 Produced steam and
 C02 Gas is used for pH boiled rice
control in water
 As fuel, husk and
treatment plants
methane is used
 C02 generation in a
 FD (FORCED DUFF):
brewery Fermentation
air is sucked and
of sucrose produces
entered into the
ethanol and C02 as per
fluidised bed.
the following reaction.
 Sand is used in fluidised
 C6H1206 —> 2 C2 H5
bed temperature of
OH + C02 + Others
sand is 600-800 degree
C.
QUALITY CONTROL
Physical test
•Colour Test
•Flavour test
•pH
•Bitterness of Beer
Chemical test
•Alcohol in beer
•Diacetyl
•Haze in Beer
•De-carbonation of the
beer
•HEAD RETENTION
COLOUR TEST
 Check that the wavelength setting
is 430nm +/- 0.5nm. If necessary
adjust the wavelength.
 Fill the cuvette with distilled
water and adjust the absorbance
to 0.000.
 Rinse the cuvette with the bright
wort sample and fill with the
sample.
 Read the absorbance at 430nm.
 Calculation:
 Colour=A430xFx25 Where,
 A430 =Absorbance at 430nm in 1
cm cell.
 F =Dilution factor
 25 =the multiplication factor
BITTERNESS OF BEER
 10 ml sample of beer was taken in a
beaker.
 1 ml 3N HCl was added into it.
 20 ml of isooctane was added.
 Shaken in a wrist action shaker for
15 mins.
 Absorbance value was taken at
275nm wavelength in
spectrophotometer.
 Calculation:
 Multiplying factor =50 for non
isomer /60 for isomer
 Bitterness= O.D * 50/60
WATER TREATMENT PLANT
THANK YOU