La Fabrication De La Bi

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HOW BEER WORKS ?
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I)Ingredients
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HOPS (houblon)

• The hops used to make beer are the flower of the
  hop vine
• Hop is a member of the hemp family (Cannabaceae).
  
• Hops contain acids which give beer its bitterness
• Hop has got 200 oils which give beer some of its
  flavor and aroma
• Adding hops to beer inhibits the formation of
  certain bacteria
• Only 2g hops are used to make 1L of beer

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Malted Barley (Malt)

• Barley looks like a wheat grain
• Lots of cereals can be used to make beer (wheat,
  rye, barley, oats)
• 140g malt are used to make 1L of beer

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Water

• Water must be clean and drinkable
• Breweries need lot of water, 6L are used to make
  1L of beer

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Yeast (La Levure)

• Yeast is the single-celled micro-organism that is
  responsible for creating the alcohol and carbon
  dioxide in beer.
• There are many kinds of yeasts used to make beer.
  Each yeast has a distinctive flavor and give beer
  its various tastes.
• There are two categories of beer yeast
• - Ale yeast is top fermenting (temperature
  around 21C)
• - Lager yeast is bottom fermenting
  (temperature around 10C)
• 10g yeast are used to make 1L of beer

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II) Fabrication
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Barley germination

• First, the barley is soak in water for 1 week at
  the temperature of 15C. Barley is now called
  green malt.
• During the germination process, enzymes released
  by malt convert these nutrients into sugars.
  These enzymes will produce sugar.

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2) Malt drying

• After this natural process has released the
  enzymes, the green malt is dried by gradually
  raising the temperature.
• The intensity of the malt flavor and color
  depends on how high the temperature is raised
  during the drying process.
• The malted barley is crushed between rollers to
  break up the kernel. The malted barley is ready
  to begin the brewing process

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3) Mash-lauter-tun (Cuve matière)

• The wet grains, called the mash, stay in the
  mash-lauter-tun with water for an hour at the
  temperature of 65C.
• The purpose of the mash is to convert the
  starches in the malted barley into fermentable
  sugars. Starches are strings of many glucose
  molecules
• The alpha and beta enzymes break up the long
  chains of starches at the temperature of 60C

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4) The boil

• The liquid from the mash is filtered and put into
  a huge brew kettle
• The temperature is raised until the liquid comes
  to a vigorous rolling boil, and it is during 90
  minutes.
• Hops are added.
• Before the wort can go to the next step, all of
  the solids must be separated from the liquid.

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brew kettle
Hops
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5) Fermentation

• To begin the fermentation process, the cooled
  wort is transferred into a fermentation tank to
  which the yeast has already been added.
• Fermentation is the process by which yeast
  converts the glucose in the wort to ethyl alcohol
  and carbon dioxide gas.
• The wort will be maintained at a constant
  temperature of
• - 20C for about two weeks if the beer is
  an ale.
• - 9C for about six weeks if the beer is a
  lager.

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How Yeast Makes Alcohol and Carbon Dioxide

• When the yeast first hits the wort, concentration
  of glucose (C6H12O6) is very high, each glucose
  molecule is broken down. The product is two
  three-carbon sugars.
• They are converted by the yeast into carbon
  dioxide (CO2) and ethanol (CH3CH2OH).
• The reaction is
• C6H12O6 gt 2(CH3CH2OH) 2(CO2)

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6)Bright beer tank

• The beer is slowly pumped from the fermenter and
  filtered to remove any remaining solids.
• From the filter, the beer goes into another tank,
  called bright beer tank, it stay for 1 mouth.
• Here, the level of carbon dioxide is adjusted

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7) Bottling and Kegging

• The ways that the beer is transferred into
  bottles and kegs is similar.
• The most important thing is to keep the beer from
  being contaminated by stray yeasts, and to keep
  oxygen away from the beer.

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Beer consommation in Europe

• Germany 127 L / inhabitant / year
• Ireland 125
• Danemark 107
• Belgium 100
• United Kingdom 95
• Nederland 85
• Spain 72
• Portugal 65
• France 39