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Manufacture of Beer

Barley is malted through soaking, germination, and drying. Malt is mixed with hot water to produce wort, which is boiled with hops for flavor and preservation. Yeast is added to the wort to start fermentation. The fermentation process typically lasts 7-10 days, producing beer. Pasteurization further treats the beer to increase shelf life.

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TSha Meunier
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61 views

Manufacture of Beer

Barley is malted through soaking, germination, and drying. Malt is mixed with hot water to produce wort, which is boiled with hops for flavor and preservation. Yeast is added to the wort to start fermentation. The fermentation process typically lasts 7-10 days, producing beer. Pasteurization further treats the beer to increase shelf life.

Uploaded by

TSha Meunier
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Manufacture of Beer

The Basic Recipe

 Barley is turned into Malt.


 Malt is cooked in hot water.
 Hops are added as an agent for flavoring and
preservation.
 Yeast is added to start the fermentation.
Barley
Hops

Yeast
The Brewing Process
Malting

Green Malt” is baked for 2 days at 80-110


Soaking the Grain degree Celsius
 Grain is soaked in large water
cisterns for 2-3 days. The higher the temperature the darker is
the colour and stronger the flavor
Malting process :
 Controlled germination by
steeping.
 Starches in the seeds
change to sugar and the
malt is called “Green
Malt”
Baking
 Drying is done, roasting to
produce dark beer.
 malt is milled into grist.
Brewing Process

 Malt mixed with hot water to form


mash in a vessel called mash tun ,
this produces fermentable sugars.
 Mashing can be taken place by
either infusion or decoction
 This process is known as lautering
which is carried in a filter vessel
called the lauter tun.

Lauter tun

Mash tun
Boiling

 The wort is fed into a brew kettle


 Hops are added and their oils
provide the final aroma.
 Hops are removed through a hop
extractor. The unwanted protein in
the hops are removed through a
centrifuge
 It is then passed through a cooler
until a suitable temperature is
reached for fermentation.
Fermentation

 Temperature is brought down, suitable for


fermentation.
 Fermentation allows a proper cooling system
and monitors pH and pressure inside the
vessel. Maximum wort is collected.
 Takes place in fermentation vessels.
 Yeast is added.
 Temperature. cycle 7-12-7 degree C is used
(bottom fermented) THE ACTION:
 Temperature cycle 15 - 20 degree C is used C6H12 O6
(top fermented) 2C2H5OH + 2CO2
 Lasts for a 7 to 10 days
 It is called the primary fermentation.
Fermentation

 The sugar wort which the yeast fed during 1 week is known as green beer which is
run into conditioning tanks, in order to settle and mature.
 Conditioning produces carbon dioxide in the beer, which gives the beer its head
when poured.
 Then Priming is carried out to stimulate a secondary fermentation
Pasteurization
Pasteurization

 Beer is heated to kill any bacteria that may have entered during the
brewing process,
 Increases shelf life & stability of the product
 Eradicates unwanted organisms and kills the yeast in the beer.
 Duration n a Tunnel at 50 degree Celsius for 45 mins and
 A flash at 72 degree Celsius for 30 secs

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