BEER

Beer

• Introduction to the Beer

• Components used in Beer Production
• Beer Production
• Beer Styles
• Beer Brands
• Storage of Beer
• Service of the Beer

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 Introduction to the Beer
• Beer is a brewed and fermented beverage made
from malted barley and flavored with Hops.
• Composed of water 80-96%, Alcohol 0.5 to 13.5%
, carbohydrate 3-6% , Protein 0.3 – 0.5%.
• Summarians were producing Beer 6000 years
ago.
• It’s a drink to quench a hard won thirst.
• Wholesome, Flavorsome, and refreshing that
could be enjoy by every one, any one at any time.

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• Egyptians who were first to produce beer
even gave laborers who were
constructing the Pyramids.
• Records shows in 1977 the world
consumption of Beer is about 1500 million
galloons a week.
• Americans consume 25%, of total Beer
produce while Germans consume 12%,
and British 08 %.

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 Components used in Beer
Production
• Malted Barley
• Water
• Hops
• Yeast
• Sugar

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Malted Barley-
Barley is one of the most suitable grains in order to
make good Beer,
Other Cereals such as Maize, Rice, Wheat, Oats also
can use to make Beer.
Enzymes in Barley will activate by Germination to
convert Starch in to sugar.

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 Water
• The type of water used will have a great deal to do with
the quality of Beer.
• Historically the Breweries are located in and around the
areas with an abundant supply of good quality water.
• Water must be biologically pure and it’s minerals
contents must be analyzed.
• If the water is hard ( contains high amount of dissolved
mineral salts ) it might not be suitable as dissolved
mineral salts in water may cause problems during the
production.

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 Hops
• Hops-
• Female hops wine is used
• Provides aroma, Bitterness, and Tangy
flavor.
• Acts as an antiseptic to prevent the
development of micro organisms.
• Tannin which helps to clarify the beer.

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• Yeast
• Microscopic organisms will act on sugar and
produce alcohol & co2.
• During fermentation yeast is collected and used
for future brews.
• Top fermentation and Bottom fermentation.
• Sacchromyces cerevisiae
Sacchromyces carlsbergenis

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• Sugar
• Sugar used in brewing must be specially
treated according to the desired character
of the beer, A little amount of
caramalisation and darkening is done.

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 FININGS
• Obtain From Sturgeon

• Called as “ Isinglass”

• Attract the Sediments to the

Bottom

• Clear & Brighten the Beer

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 PRIMINGS
• Sugar & Hops Mixture

• Develop the Condition

• Add Carbon Dioxide In the cask

• Use the Remaining Yeast in the

Cask
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 Brewing Process
Barley Soak in water Germinate Kilning

Mash
Wort Hops+ sugar Mixed with Grist
added Hot (Malt is
water Crushed)

Remove Cooled & Yeast

Run Fermentation
hops added
Into vat

Mature
Add fining Allow to
Cask/Keg/ Fermentation
To Clarify cool
Tanks
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 Beer Styles

• Draught Beer- Beer being racked in

the cask/kegs which have been sterilized.
Draughts beer is being matured in the
casks

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Lager- Light in body. Lager terms for German word is to
stored
Pilsner-Light bodied Light in color, It comes from the
town of “Pilsen from Germany.
Ales- Full Bodied . Bitter than lager. Popular among
English & Canadians.
Stout- Dark ale ,Sweet, Welled hops and very strong
malt.
Porter- Similar to ale, Heavier and Darker rich in heavy
foam, Sweeter than stout. Dark malt is used.
Other styles-
Bitter, Mild, Light & Diet Beer, Wheat Beer, Steam
Beer, Ice Beer, Sake
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 Popular Brands
Name Country of Alcohol% Remarks
origin
Tiger Singapore 5% Premium
Anchor Singapore 5% Additional Aroma hops

Beck's Germany

Bud wiser America

Kirin Japan

Corona Mexico

Heineken Holland

Foster Australia

Lion , Three coins Sri lanka

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 Storage
• The service of the beer in good condition depends on the
number of factors, all of which is equally important if sales are to
be maintained and possibly increased.
• 1) Good Ventilation
• 2) Cleanliness
• 3) Wide ranges of temperatures should be avoided.
• 4) Store in cool place if possible, always away from direct
sunlight.
• 5) Do not over stock-beer does not improve with age on the
contrary it deteriorates
• 6) Serve as fresh as possible.
• Ensure FIFO ( First in First out)

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 Service of Beer

• Temperature-
• Store in refrigerator at 2-3 centigrade
• Unpasteurized beer can be spoiled if stored above 7
centigrade.
• Serve at 4-7 centigrade.
• Europeans drink beer little warmer than Americans.
• Beer served too cold will be flat(co2 is sleeping) and
looks cloudy.
• Beer served too warm too warm will be “wild” and foamy.

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. Cleanliness of the glass ware

Glass must not be greasy or dirty.

Dirty glass will make a beer look flat, the foam
will not stay and the bubbles stick along the
inside of the glass

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TYPES OF MUGS

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 Service of the Beer Cont.
• Pouring of the Beer
• Must have a good head at the top of the glass.
• Foam should be about three quarter inches to one
inches.
• Tilt the glass at an angle of 45 degrees and pour the
beer.
• Always use a new glass for serving another glass of
beer.
• Head, bead & Brussels's Lace

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• The head is the foamy mouse that foams on top
when a beer is poured. A dense , uneven head is
the sign of a beer that has received natural
carbonation.
• Beads are the bubbles that rise in a glass of beer.
Bubbles that are large and rush to the surface
quickly with carbonation that fades quickly are
sign of an artificially-carbonated beer.
• A natural carbonated beer will have tiny beads
that spiral upwards. It last for longer period.
• The foam that sticks to the glass as the beer is
consumed is the Brussels's Lace.

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 Summary
• Introduction to the Beer
• Components used in Beer Production
• Beer Production
• Beer Styles
• Beer Brands
• Storage of Beer
• Service of the Beer

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• Thank you

ENJOY YOUR BEER !

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