process of beermaking

Process of Beer Making

What is beer?

• An alcoholic beverage produced by the fermentation of sugar-rich extracts derived from cereal grains or other starchy materials.

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

What’s in a Beer?

● BARLEY ●YEAST ●HOPS ●WATER ●ADJUNCTS

- wheat

- corn

- rice

- rye

- oats

other grains used in brewing:

Barley – “Body & Soul” Barley malt gives beer:

• NATURAL enzymes to covert starch to sugar needed for ferment.

• MALTY sweet flavor ● FOAMY head

• COLOR

•Two row & six row barley malt are used

Yeast – “Life of Beer”

Yeast is the catalyst of change:

• one cell micro-organism

• produces carbon dioxide and alcohol

1839 -Justus von Liebig and Friedrich Wohler ….small animal which sips sugar through its snout, and excretes alcohol from its gut and carbonic acid from its urinary organ.

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

Types of Brewing Yeasts

• Two types of brewing yeasts, originally classified on flocculation behavior…

• Top-fermenting– Ale yeast– Weiss yeast

• Bottom-fermenting– Lager yeast

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

Weiss Ale

LabLager

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

yeast

• Ale and Weiss yeasts - Saccharomyces cerevisiae

• Lager yeast - Saccharomyces pastorianus– S. cerevisiae– S. carlsbergensis– S. uvarum

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

Hops – “Spice of Beer”

Hop flowers are used to:

• MICROBIAL STABILIZATION hops have antiseptic qualities

• HOP AROMA fruity flowery characteristics

• BITTERNESS balances malt sweetness

There are two primary hop styles:

• Aroma Hops – Saaz, Fuggle & Hallertua

• Bitter Hops – Brewer’s Gold & Unique

Water – “Integrity & Purity”

Water’s role in beer:

• water makes up 92% of beer

Water styles can effect flavor:

• hard water – helps add crisp cleaness

• soft water – adds smoothness

Adjuncts – “The Wild Card”

Adjuncts add to beer:

Adjuncts fall into two categories:

• Grains:

• corn, rice, wheat, oats or rye

• Specialty Ingredients:

• sweets – honey or maple

• fruits – raspberry, cherry or cranberry

• spices – cinnamon, coriander or clove

The Brewing ProcessMalt Mill

Mash Tun CerealCooker

Lauter Tun

BrewKettle

Hot WortReceiver

WortCooler

FermentationBrink

Aeration

Lagering

Hops

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

1. 1. MillingMilling

2. Mashing2. Mashing

3. Lautering

-separating the crushed grain from the sweet liquid, the wort, that will become beer.

lauter tun (usually mash tuntoo)

4. Wort boiling

wort –the clear, sugary liquid that is collected during run off, also called sweet wort

collected in the boil kettle or just kettle

5. Cooling

6. Fermentation

pitching –the addition of yeast to the cooled wort, also called bitter wort now.

1/1000 of a millimeter

6. Aging/ storage

after fermentation, beer is generally racked from one vessel to another, from the primary fermenters to the aging tanks.

beer is aged for a couple reasons

- to complete attenuation

- for the beer to clear

aging also known as secondary fermentation

6. Filtration

- beer is typically filtered immediately before packaging

filtering removes all yeast and other microorganisms, can also remove proteins and other large molecules

7. Bottling/ packaging

Thank you.

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