BEER

What is Beer?
Beer is essentially fermented, hop-flavored, malt sugar
tea. The word beer came from the Hebrew word bre
for grain and from the Saxon word bere which means
barley.
In English it is called beer, in German the word biere
is used to connote beer, while in Scandinavian as bier,
and in Spanish popularly known as cervesa.
The Ancient Babylonians were the first to brew beer. In
fact they took their beer seriously, if you brew a bad

Ingredients for Beer Making

Water more than 90 percent of beer is water, and
therefore has a great effect on the taste of the final
product. Brewers can, and do, chemically adjust any
water to create the exact style of beer desired.
Malted Barley is actually barley that has been placed
in water, then allowed to sprout and finally dried to stop
germination. The drying process is called Kilning
because it takes place in kiln. After drying the malt is
roasted, giving the final brew much of its character.

 Barley

 Hops - This herb is actually the flower of a perennial vine. Different

brewers use different varieties of hops. Each variety has a particular
bitter flavor as well as aroma and the two characteristics are important
to remember when tasting a beer. Hops are the flower of a vine which is
a member of the marijuana family.

 Yeast is the organism that metabolizes the sugar (maltose)

into ethyl alcohol and carbon dioxide (CO2). There are two
categories of brewers yeast used in beer making: ale yeast
and lager yeast.
Adjuncts and Additives - Although malt and hops are the
main contributors to the flavor of beer and ale, in some cases
there are additional flavors. Depending on whether you are
drinking a beer or ale you may also detect flavors that are
created by the yeast during fermentation. The ale yeast
creates esters that smell like apples, bananas, pears and
oranges.

Broad Stages of Beer Making

Malting barley is steeped in water until it germinates. It is
kiln-dried to 180 degrees F to stop germination, and then
roast to give its character. The resultant product is termed
Malt and is ready for grinding.
Mashing the crushed malt is called grist, is mixed with
water at a temperature of 154degrees F, for the proper
length of time in a mashing tun. The mash is mixed and
cooked from one to six hours, the resultant solution is called
wort, is a warm and sugary fluid ready for beer making.

 Brewing the wort is placed in huge copper or

stainless kettles when hops are added. The
mixture is then boiled to sterilize the wort and to
extract the bitter flavor of the hops. The hops are
drained off and the wort cooled from 50-70
degrees F.
Fermentation fermentation is the next
process where the yeast splits the sugar into
alcohol and carbon dioxide. This is the most
decisive phase in the brewing for attaining brews
of fine taste and aroma.

 Pasteurization is the process of heating liquid like

beers and milk to kill bacteria in the liquid and to stop
fermentation. Pasteurization is necessary for bottled
and canned beers to preserve it for longer shelf life.
Carbonation this is the process adopted to add
carbon dioxide to beer to make it fizzy. Beer cannot be
enjoyed without carbonation and is considered flat.
Head the foam that rises to the top of the beer when first
poured into a glass.

Packaging beer is packaged in various containers

from bottles, cans, and stainless steel kegs

Types of Beer
Although there are essentially only two types of
beer (ale and lager), there are a number of styles
that fall under the two categories.

Top Fermented Beers

Ale when the yeast ferments at higher temperatures and stays at
the surface, it produces ale. (toasty yeast sits at the top)
Bitter This top-fermented classic ale style offers a deep, rich brown
or ruby color with a malty, very lightly hopped flavor. True bitter is
only lightly carbonated.
Ice A beer that is brewed at cooler temperature and then chilled to
below freezing point, forming crystal. Then it is filtered to produce a
smoother but stronger beer with higher alcoholic content
Porter and Stout Whether dry or sweet, flavored with roasted malt
barley, oats or certain sugars, stouts and porters are characterized
by darkness and depth. Both types of beer are delicious with hearty
meat stews and surprisingly good with shellfish. The pairing of
oysters and stout has long been acknowledged as one of the world's
great gastronomic marriages.

Bottom Fermented Beers

Lager when the yeast ferments at lower temperature and does
not float at the surface, it produces a lager. (not so toasty yeast
floats around)
Pilsner A light-straw colored, full-bodied, lagered, bottomfermented beer named after the town of Pilsen (in what was then
known as Bohemia), where it was first brewed in 1842. It quickly
became a popular style because it was so different from the
amber brews that were the norm at that time.
Bock Beer Similar to strong ale, this style uses bottom
fermenting yeast and is "lagered" (aged) for at least a month.
Light is a lagered beer that is light in alcohol content and with
lower calories.

Beer Service
Temperature
Storage of beer: 2 to 3 degrees C
Serving temperature: 4 to 7 degrees C
Draft beer, being not pasteurized can be spoiled if store
above 7 degrees C
Europeans drink their beer a little warmer than Americans
Beer served too cold will be flat the (CO2 sleep in) and
looks cloudy
Beer served warm will be wild and foamy

Cleanliness of Glassware
Glass must not be greasy or dirty
Chill all glasses for beer
Always use a new glass for another glass of beer
Pouring of Beer
Must have a good head at the top of the glass
Head about to 1 inch
Tilt the glass at an angle of 45 degree and pour the beer
until half filled and hold upright

BEER TASTING PROCESS

1.Name of Beer
2.% Alcohol by volume
3.Type of Beer
4.Appearance/Color
5.Aroma
6.First Sip
7.Mouthfeel
8.Finish