The Chemistry of Lager (or how to ferment yeast to get ethanol)

The Chemistry of Lager

(or how to ferment yeast to get ethanol)

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History of Brewing

• Man has been making beer since the dawn of civilization.– Where grain was grown, beer was made.

• Sumaria (4000 BC) Sikaru• Egypt (3000 BC) Zythum• India (2000 BC) Sura• China (2000 BC) Kiu

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

The Role of Yeast in Brewing

• 1866 - Louis Pasteur– Yeast was responsible for alcoholic

fermentation.


There are other options…….Malted Barley


Fermentation (Millers)


http://www.google.co.uk/url?sa=i&rct=j&q=millers%20beer&source=images&cd=&cad=rja&docid=cI4xyobF5_oheM&tbnid=zCeCnMDi0nBdKM:&ved=0CAUQjRw&url=http%3A%2F%2Fmsbeerlove.wordpress.com%2Ftag%2Fmiller-high-life%2F&ei=_r9TUtndNo6ThQfB4YC4Bg&bvm=bv.53537100,d.ZGU&psig=AFQjCNH-RDOjhnYnsRdsE9RjUd9xCNZTFQ&ust=1381306745602946

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Task• Ferment your yeast. What will

we need to do to achieve this?• Filter the sample.• Bring filtered sample to

distillation equipment (do not drink!)

• Safety: Wear goggles at all times, tie hair back, report spillages/breakages/burns to Mr Firth.

• Tips:

Distillation

• How does it work?

Ethanol + Water

Ethanol

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Disclaimer

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The Chemistry of Lager (or how to ferment yeast to get ethanol)

Documents

david ryder of miller

tom pugh

companythe role of yeast

filtered sample

report spillagesbreakagesburns

tie hair

mr firth

alcoholic fermentation