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Definition Beer is an alcoholic beverage made from fermentation of cereals -

barley, wheat oat, maize and rice, etc. and the process is called
‘brew.’ It is also generic term used for all fermented beverages which
includes Ale, Porter and Stout. It is refreshing and slightly
stimulating drink. It is predominantly flavoured with hops. The
alcoholic content varies between 4-12 % and infact differs from brand
to brand.

Essential 1. Barley:
Ingredients for Barley is preferred compared to other cereals as it can be more
Making of Beer
easily malted and malted barley is only used for beer making. All
other grains other than barley lack the essential enzyme ‘diastase’
which converts the non-fermentable starch into fermentable sugar
called ‘maltose’ and of course it is also rich with another enzyme
called ‘maltase’ which acts upon maltase to convert into simple
sugar – glucose. During fermentation process this is converted into
alcohol and carbon dioxide by the presence of yeast.

2. Hops:
The cone shaped flowers from the hop trees, the flowers which
impart the characteristic bitter taste & flavour in the beer are
lucked, dried and thereafter are boiled with malt solution to impart
a bitter taste and a distinguished flavour too. They also impart a
preservative quality to the beer.

There are several varieties of hops suitable for the different

varieties brewed. The best are produced at Kent, Sussex, and
Worcestershire in England. They are grown on binds or strings
more than 3 metres high. The female flowers only are used as they
contain a bitter dust called Lupaline which contains tannins and
resins.

The reasons for adding hops to the brew are three folds:

a) Flavouring & Bitter Taste: Giving beer its typical flavour

and characteristic bitter taste.
b) Cleansing: The hot liquid passes through the used hops in
the hop back after boiling in the copper which removes much
of this sediment and solids from the wort.
c) Preserving: Beer will keep for a longer period in good
condition when more hops are used. Due to the presence of
tannin it adds to long lasting value since it acts as a
preservative. The hops are removed before fermentation
starts and the used hops are sold to the farmers as fertilizers.

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3. Sugar:
Specially Graded refined sugar are used which helps the
fermentation, thus production of alcohol and also adds to
sweetness.

4. Brewers’s Yeast:
The single celled fungi that secrete the enzyme capable of
converting glucose into alcohol and carbon dioxide without taking
part in the chemical reaction. The yeast multiplies and is removed
after fermentation for use in future. There are two types of yeast
that are used for making of beer that determines the type of beer as
well. They are Saccharomyces Cerivisae and Sachharomyces
Carlsbergensis. Saccharomyces Cerivisae ferments at the top of the
vat the process which is known as top fermentation that accounts
for a type of beer which is known as ale; Sachharomyces
Carlsbergensis ferments at the bottom of the vat the process, which
is known as bottom fermentation that accounts for a type of beer
which is known as lager.

5. Finnings:
The beer that is produced just after fermentation is in a colloidal
state, requiring its suspended particles be removed and the beer be
brightened up. Several materials can be used for the clarification –
ox blood, egg white & egg shell, etc., and many other patent
preparations like Isinglass which is a gelatinous substance obtained
from the swimming bladder of sturgeon fish.

These clarifying agents have the property to attract the suspended

particles at the bottom of the cask, where the beer is stored during
maturation, resulting the beer into a clear liquid.

6. Priming:
This is a solution of sugar and hops added t some beers during
storage. The fermentation of this solution is to develop the
condition of the beer by the remaining yeast reacting with the
sugar to give of carbon dioxide in the cask. This is called
secondary fermentation. After the racking is done which means
separating the beer from the sediments by continously transferring
it to from one cask to another with the aid of a siphon system

7. Brewery Water:
Technically this is called LIQUOR – usually drawn or pumped from
specially constructed artisan wells and does have certain minerals
which help to develop the special characteristics of the beer. The
finest water for beer making is found at Burton-upon Trent, where
the hard water is used in the manufacture of Pale Ale and Bitter
and from the deep artisan wells from London where the soft water
is important in the production of mild ales and stout. It is estimated

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that each brewery uses as much as seven times as much liquor as a

beer produced.

Manufacturing Step- 1 Barley is ripened.

Process of Beer
Step- 2 Soaked in hot water, either sprayed or plunged in hot water
for 3 hours.

Step- 3 Spread on concrete floors to germinate, i.e., nothing more

than sprouting – to make provisions for sprout to come out.

Step- 4 Spread on malted floors, then it is dried and roasted, (below

the malted floor there is a chamber called KILN where hot air
is passed through the ducts, the floor is perforated for that
purpose.)
** This process is known as malting. Malting lets the beer to
be preserved for a longer time. And the degree of heat applied
and the time is allowed to be in the kiln decides the colour of
the beer.

Step- 5 After being roasted, barley gets a new term – ‘malted barley’.
Now this malted barley is cleaned and then crushed in the
mill. The new substance that is obtained is called “GRIST”
.
Step- 6 The grist is now added to hot brewery water & the mixture of
hot brewery water and grist is called “MASH”.

Step- 7 The mash is now allowed to infuse.

Step- 8 The extract is then drained off to a clean container called

COPPER.

Step- 9 Hops and sugar are now added.

Step- 10 The liquid is now boiled to concentrate it, and now the
mixture is termed as WORT.

Step- 11 The hops are now strained off and the mixture is cooled to 16°
Celsius. (60°F)

Step- 12 The liquid is run into a fermenting vessel called VAT.

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Step- 13 Yeast is added. This results into fermentation.

This can be represented by the following chemical reaction:
C6H12O6 → 2C2CH3OH + 2CO2 + HEAT ENERGY
SUGAR ALCOHOL CARBON
ENZYMES
DIOXIDE
OF YEAST

Fermentation breaks sugar by the enzymes of yeast into

alcohol, carbon dioxide and results heat energy. Yeast
reproduces itself and is collected for further use. The gas
carbon dioxide that is given off is collected and used for
bottled beers. The fermented liquid is termed as fermented
wort. It is allowed to stay for 36 hours in the fermenting
vessel.

Step- 14 The fermented wort is run into fermenting squares.

Step- 15 The surplus yeast is skimmed off. Some yeast stays as powder
as a cover on the liquid.

Step- 16 The wort is then cooled, as the process of fermentation had

generated a lot of heat. The non matured beer is made. The
total process takes around seven days.

Step- 17 The beer is now allowed to mature.

Step- 18 RACKING is done to remove the suspended bodies

transferring the liquid form cask/keg or tank.

Step- 19 FINNINGS are added to brighten the beer.

Step- 20 The beer is allowed to settle.

Step- 21 The beer is now tasted for its quality and consistency before
being sent out to the trade for SALE.

Bottled Beers After maturation

i) Bottle is sterilized.
ii) Beer filtered to ensure it is sterilie and bright.
iii) Bottles are filled
iv) Carbon dioxide added.
v) Crowning: each bottle is sealed with a crowned cork.
vi) Pasteurized
vii) Labeling.
viii) Packing
ix) Dispatched to trade.

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Flow Chart to
Explain the BARLEY Ripened , received, screened and stored
Production
Process of Beer
GERMINATION Soaked and spread on floors.

DRIED & ROASTED Germination stopped

MALTED Ground in mills

GRIST Adjuncts + Water

MASHING Cooked as desired

LAUTERING Solids separated

WORT

BREWING Boiled for 2- 2 ½ hours in presence of hops

HOPPED WORT Hop Jack /Hop Back – hops separated

COOLED

FERMENTATION

LAGERING

CARBONATION

PACKAGING & MARKETING

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Storage of Beer The service of beer in good condition depends on a number of factors
which are equally important if sales are to be maintained and
progressively increased.

The factors determining good cellar management are:

a) Good ventilation.
b) Cleanliness.
c) Even temperature of 13 – 15° Celsius (55 – 58° Fahrenheit.
d) Strong draughts and wide range of temperatures should be
avoided.
e) Upon delivery all casks should be placed upon stillions.
f) Casks remaining on the floor should be bung uppermost to
withstand the pressure better.
g) Spiling should take place to withstand any pressure in the
cask.
h) Tapping should be carried out 24 hours before a cask is
required.
i) Pipes and engines should be cleaned at regular intervals as per
the manual provided.
j) Beer left in the pipes after the closing time should be drawn
off.
k) Returned beer should be filtered back into the cask from
which it came.
l) The cellar should not be overstocked,
m)All spiles removed during the service should be replaced after
the closing time.
n) All cellar equipments should be kept scrupulously clean.
o) Any ullage (used/empty beer casks) should be returned to the
brewery as soon as possible.

For storage of all bottled beers

a) Maintain the first in first out principle.
b) Broken or empty bottles must be ascertained before stacking.
c) Check the metal seal. If found rusty there can be chance of
the beverage being faulty.
d) Store away form heat, light and noise in a damp proof cellar.

In conclusion it should be borne in mind that beer is a living thing;

great care has to be taken in production, packaging and distribution.

Types of Beer Beer can be classified in two ways:

a) By its method of fermentation :

The resultant brewed beverage can be either ale or lager.
Depending upon the type of beer yeast the fermentation varies.

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There are two types of beer yeast which are in use. They are:
i) Saccharomyces cerivisae
ii) Saccharomyces carlsbergnesis
Saccharomyces cerevisae is a type of beer yeast which ferments at
the top of the brew. As a result the surface is sealed from
oxidizing the liquid into acetic acid. They ferment at a warmer
temperature. They are alcoholic beverage they brew is referred as
ale.

On the other hand when the other type of yeast, i.e., when
Saccharomyces carlsbergnesis is used the fermentation takes place at
the bottom at much a lower temperature. The fermentation takes
place in closed vats for otherwise the upper surface would
remain exposed to the air and become prone to any
contamination by oxygen contained in it. In German lagern
means to store. Therefore from this the word lager has been
derived to classify such beers fermenting in closed vats.

b) By the method of its packaging for marketing:

i) Bottled/Canned Beer:
These beers after maturation are filled in sterilized bottles or
cans and then carbon dioxide gas is injected in the containers,
sealed and then packed in cartons for marketing. The bottled
beers are usually brighter in colour than the draught beers.
Commercial bottled beers are generally impregnated with
carbonic gas from a gas cylinder.Bottled beers are available in
650 ml. or 325 ml. bottles.

Canned beers nowadays are more preferred than the bottled

ones. They are normally available in pints (325 ml.). They
enjoy certain advantages over the bottled beers which are as
below:

a) For easy storage.

b) Disposable after use.
c) No breakages and therefore can be easily transported.
d) Have longer shelf life.
e) Minimum risk of deterioration.

ii) Draught Beer:

The Draught Beer is packed in barrels. They are dispensed
through pipes connected by pump from the cellar. Carbon
dioxide gas is introduced just before the beer is dispensed.
Some engines have the technique of mixing the gas in a
controlled measure inside the system so that the beer comes out
from the pipe with the froth.

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Categories of Beer Ale :- A brewed alcoholic beverage prepared from fermented

malt solution without hops. But now it is used
synonymously with mild beers.

Porter :- The name ‘Porter’ had originated from the fact that this
brewed alcoholic beverage was much popular among the
porters of London.

It is a light black beer achieved by roasting barley. It is

more of malt flavour and less of hop flavour. It is sweeter
and have specific gravity lesser than stout. For this latter
reason it is also called ‘light gravity black beer’.

Stout :- The malt is roasted darker than porter. Therefore it has a

strong malt flavour, dry and bitter in taste for being
having higher percentage of hops.

Pilsner :- It is a type of lager beer. It is pale in colour with a

delicate hop flavour. The name is derived from a place
called Pilsen in Czechoslovakia.

Beck :- Pilsner type lager beer

Vienna :- Austrian beer of amber colour with a mild hop flavour.

Faults In Beer Draught Beer:

i) Cloudy Beer:

This can result from a number of ways:

a) The cask has been disturbed.

b) The pipelines are not clean.
c) Cellar temperature is too low. The ideal temperature
for the cellar is 58° F.
d) If the beer is tried to be drawn from the cask before the
shive has been removed.

ii) Sour Beer:

Beer can turn sour if:

a) Stale beer has been added to a good cask.

b) Cask is in service for too long.

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c) Strong odour in the cellar.

d) Heavy yeast deposit in pipes.
e) Heavy thundershower can also damge the beer.
iii) Flat Beer

Beer may be flat if:

a) Proper spile has not been put into the cask, i.e., a soft
spile has been put when a hard spile was required to build up
the pressure of carbon dioxide.
b) Presence of oil or fatty acids. The beer does not have
the froth or collar round the neck of the glass and the beer
tend to look black, i.e. it looses its sparkle.

This can either come

• During service when grease from pies and

sandwiches are transferred to the lip of the glass from the
grease that is smeared on the lips of the guest.
• If the beer is served in the same beer tankard
or high ball glass in which the customer has been
consuming the drink before.
or
• If the glasses and tankards in which the beer
is served are being washed by detergents which also
contain fatty acid as one of the components.

Bottled/canned Beer:

a) Flat Beer:

Beer may go flat

a) If the metal seal is faulty or there is a puncture or disfiguration

or swelling of the containers in case of canned beers.
b) If the service is made in the same glasses even for fresh beer
bottles, or if the beer glass is being washed with detergents.

b) Presence of impurities in the bottle:

This may result due the reason if

a) The clarification was not properly carried out.

b) The yeast cells were not taken out properly during racking and
as a result they stayed back in the bottles.

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Service of Beer Draught Beer:

Draught Beer should be served at a temperature of 13° - 15° Celsius (

55°-58° Fahrenheit) in a Beer Tankard or a Beer Mug. Often draught
beers during their route through the pipe from the cellar to the pump,
often passes through a chilling unit. Draught beers are served with a
small head or collar

Bottled/canned Beer:
Bottled beers are always served chilled in a high ball glass. The glass
itself is chilled properly before the service.

The mise-en-place in a slaver for the service is

a) Salver covered with a clean tray cloth.
b) Beer bottle placed at the centre upright with an underplate, a
high ball glass and a bottle opener.
c) An extra serviette.

The sequence and method of service is:

The wine waiter would

• Carry the tray to the sideboard.

• Wipe the bottle, covering it with the serviette with the
label showing the brand and the make.
• Place the glass from the right side of the guest at the
guest’s right hand side.
• Present the bottle to the guest from the guest’s right
side for confirmation of the temperature and the brand.
• Upon approval, hold the bottle tilted at an angle of 45°
and open the bottle holding the bottle opener right over the metal
seal with the thumb and the index finger encompassing the cap.
Upon opening the cap should be transferred into his hand which
will be put into the waiter’s side pocket.
• Now holding the glass slightly tilted slide down the
beverage allowing a small froth to appear on the collar of the
glass.
• Return the glass at the same place where it was
positioned before.
• Place the underplate on the table in front of the guest
and upon which place the bottle with the label of the bottle

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facing the guest.

Beer - Brand International Brands

Names
Brand Name Country
Beck America
Shanturi Japan
Asahai Japan
Kari Japan
Takara Japan
Sappora Japan
Al Shops Denmark
Amstel Holland
Tuborg Holland
Heineken Holland
Orange Boon Holland
Tenents England
Ramer Germany

Indian Brands

1) Guru
2) Asia 72
3) Black Label (Kalyani)
4) Sun Lager
5) London Pilsner
6) Haywards - Scoll, 2000, 5000
7) Golden Eagle
8) Thunder Bolt
9) Vazir
10) Kingfisher
11) Rosy Pelican

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