HEINEKEN BEER PRODUCTION PROCESS:

 Raw material preparation and processing

 Wort production and brewing
 Fermentation and maturation
 Filtration and packaging
Fermentation process
I. Introduction to Heineken Beer
Heineken Lager, or simply Heineken, is a light beer with an alcohol content of
5% produced by the Dutch beer manufacturer, Heineken N.V. Heineken is
sold in green bottles with a red star.
The Heineken beer production process is a continuous and automated
process, from checking the raw materials to the brewing process,
fermentation, packaging, and comprehensive quality control before bringing
the product to the market.
II. Fermentation and Maturation
Beer fermentation is the process of converting hopped wort into beer under
the influence of yeast activity. This is a crucial stage that determines the
quality of the beer and production efficiency.
Thanks to the action of enzymes in the yeast, the substances in the wort are
converted into alcohol, CO2, and other products that contribute to the
characteristic flavor and aroma of the beer.
The type of yeast used in Heineken beer is the unique Heineken A-Yeast,
developed by Dr. Elion, a student of the famous French scientist, Louis
Pasteur, at the end of the 19th century. This special yeast helps balance the
rich flavor and delicate aroma, creating consistency in every glass of
Heineken beer for over 140 years, without change since the first time.
Products of beer fermentation process:
 Main products: ethyl alcohol + CO2
The alcohol fermentation process consists of 11 stages, in which glucose is
converted to the final product, ethyl alcohol.
 Synthesis of by-products: They play a role in forming the taste and
aroma of beer. This role can be positive or negative. Some types
include glycerin, high-level alcohol organic acids, aldehydes, etc.
Biochemical changes in the fermentation process:
1. Physiological changes: Represented by the growth of yeast, which only
occurs in the early stages of fermentation.
2. Biochemical changes: This is the basic process in fermentation to form
the main and by-products of beer.
3. Physical-chemical changes:
There is a significant change in acidity due to the formation of CO2 and
organic acids; buffering capacity is increased.
Redox potential is significantly altered due to the decreasing oxygen
content and the formation of reducing agents. The intensity of color
decreases as polyphenols are easily oxidized and then precipitated.
Foaming: CO2 produced is dissolved in beer. When a large amount of CO2
is generated and released in the form of small bubbles, a surface tension
layer is formed that traps the CO2 and binds them together, creating
foam.
Mycelial mat formation: During the main fermentation process,
flocculation of yeast cells occurs. When they precipitate, these yeast cells
will pull down, making the beer clearer.
4. Enzymatic catalysis system: In addition to the enzymes controlling the
cellular respiration process and the phosphorylation mechanism, the
fermentation process is also activated by many other enzymes such as
Aldolase, Carboxylase, Triosephosphate dehydrogenase,
Phosphoglyceromutase, and Enolase.
Stages of beer fermentation
Main fermentation:
This is a characteristic stage with a high fermentation rate, rapid chemical
changes, and the production of many alcohols and CO2. The temperature of
the fermentation is higher than that of the secondary fermentation.
Depending on the fermentation method, the temperature should be between
10-25°C. The product of the process is called Wort.
Secondary fermentation:
Mainly stabilizes the beer and saturates it with CO2, giving it a pleasant
aroma. This stage is carried out at a low temperature of 0-5°C, with a lower
fermentation rate and less chemical changes than the main fermentation. It
is performed in a closed tank.
Factors affecting fermentation
 Quality of the produced yeast: is the first factor to produce high-quality
beer
 The initial amount of inoculated yeast: is closely related to the
fermentation process
 Concentration of dissolved hop extract: has a significant impact on
yeast growth and fermentation rate
 Fermentation temperature: has a strong effect on fermentation. If the
temperature is high, the process's efficiency will increase and the time
will be shortened. However, each type of yeast has a suitable
temperature, so it must be carefully chosen not to exceed this limit.
 Surface pressure: directly affects technological processes such as
biomass yield, the physiological state of yeast, and determines the
CO2 saturation level.
 Oxygen content and redox potential: directly affect the growth rate of
yeast and the amount of biomass formed, while also strongly
influencing the rate of decline in the technological properties of yeast.
 Agitation intensity of the yeast suspension: a strong factor that
accelerates the yeast fermentation process.
 Concentration of the fermentation product: at a certain concentration,
the activity of yeast cells will begin to be inhibited. The ability of
different yeast strains to tolerate alcohol varies depending on their
adaptability and physiological state.