BEER

1
BEER

• Beer is one of the major beverages of the world
• more than 5,000 breweries internationally
• very much a social beverage
• Its widespread global presence has a lot to do
  with its long shared history with mankind

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A LITTLE HISTORY

• Beer has been with humanity since the dawn of
  civilization
• consumed in many parts of the world by different
  societies
• independent of each other and often without each
  others knowledge of brewing techniques

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A LITTLE HISTORY

• the first beers ever made evolved from some happy
  accident of nature
• imagine a bowl of water containing barley grains
  inside an ancient granary or storage shed warmed
  by the heat of the sun

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A LITTLE HISTORY

• a gust of wind blows in some wild airborne yeast
• the barley germinates
• a murky concoction of carbon-dioxide gas, and
  more importantly, alcohol!

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A LITTLE HISTORY

• In Asia Minor
• barley was cultivated some six to nine thousand
  years ago
• makes a poor bread
• low in gluten

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A LITTLE HISTORY

• Babylonian tablets 8,000 years old show a
  religious ceremony being performed which involved
  the use of beer
• Egypt 5,000 years ago
• brewing had developed into a well established art
• Hek
• made from crumbled, fermented bread

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A LITTLE HISTORY

• about 4,000 years ago
• China was brewing kiu from rice
• India was brewing soina
• malted barley, milk, honey and an extract from a
  creeping vine
• The Incas drank chic/ia and sora
• brewed from fermented corn
• early Africans drank a barley malt brew called
  bonga as well as bousza from millet and
  wheda from maize

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A LITTLE HISTORY

• where did the word Beer come from?
• the conquering Romans found Saxon ale-houses in
  northern Europe 2,000 years ago
• village and tribal matters were discussed and
  where strategies were planned
• ale was made from baere
• the Anglo-Saxon work for barley

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A LITTLE HISTORY

• Initially, beers were a sweet beverage
• low in carbonation and flavored with herbs,
  honey, spices, tree bark or fruits
• Hops
• the aromatic, bittering, flavoring agent and
  preservative
• were not used
• not until somewhere between the 8th and 10th
  centuries A.D.

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A LITTLE HISTORY

• In medieval times
• recognized that hops acted as a preservative
• permitted beer to store and travel well
• used in the trade and commerce of an emerging
  Europe

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A LITTLE HISTORY

• The use of hops met with opposition in England
• was prohibited by law up until the 15th Century

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A LITTLE HISTORY

• more than twenty styles of beer
• principally from five European nations
• Germany, Britain, Belgium, Ireland and the
  Bohemian, or western part of the now defunct
  Czechoslovakia
• all other beers of the world are imitations or
  variations of the classic varieties

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STEPS OF BREWING

• beer is made from fermented grain
• grain has to be altered
• starch converted into sugar before it can be
  fermented

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STEPS OF BREWING

• The principle ingredient in beer is malted barley
• its starch is converted into sugar
• During brewing, this sugar is extracted from the
  malt with water
• resulting liquid is then fermented by yeast into
  alcohol
• The flower of the hop plant is used to flavor the
  brew, giving it bitterness and aroma

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STEPS OF BREWING

• Conversion
• Unfermentable starch in the grain is converted
  into fermentable sugar
• Extraction
• The malt is soaked in order to bring the sugars
  into solution
• Flavoring
• The sweet solution is flavored with hops

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STEPS OF BREWING

• Fermenting
• The sugar is converted into alcohol by the action
  of yeast
• Conditioning
• The beer is made ready for drinking

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Conversion

• the grain is soaked in water
• causes it to germinate
• enzyme called diastase
• converts the starch in the grain into sugar

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Conversion

• barley contains more diastase
• enough to convert not only its own starches but
  those of almost any other grains put in with it
• also produces the best flavor

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Conversion

• Once the conversion has reached its peak
• the germination process is halted by drying the
  grains by controlled heat in a kiln
• Different styles of malt occur

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Extraction

• the malt is ground in a mill to produce grist
• Mashing
• The grist and any other grains being used are
  soaked in water at 650C for about two hours
• solution produced is called wort

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Extraction

• the wort is run off into a copper tank
• Sparging
• remaining grains are then sprayed with water at
  the same temperature as the soaking water
• extract every bit of fermentable sugar

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Extraction

• In the copper tank
• the hops and wort are combined
• whole solution is boiled for approximately two
  hours
• hopped wort has to be cooled to 200C

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Fermentation

• the hopped wort is put into a fermenter and yeast
  is added
• Ales use what is called a top fermenting yeast
• fermentation normally lasts up to a week
• Lagers use a bottom fermenting yeast
• fermentation lasts at least twice as long

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Fermentation

• After fermentation is complete, common practice
  is to dry hop the brew
• correct any loss of flavor that might have
  occurred when the solution was boiled

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Conditioning

• the beer needs a chance to rest and mature
• Lager is stored at approximately 10C for several
  days or weeks
• Ale generally has a shorter maturation period,
  and is held at a slightly higher temperature

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Conditioning

• suspended matter will sink to the bottom of the
  tank leaving the brew clear
• Racking
• moving the beer from one barrel to another
  without disturbing this sediment

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Conditioning

• To obtain effervescence in beer
• a secondary fermentation may be induced
• much more commercial and common technique is to
  inject the brew with carbon dioxide

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Conditioning

• the resin in the hops is a natural preservative
• many breweries will also add chemical-
  preservatives and sometimes artificial colors and
  flavors
• Traditional draft beer is racked but not filtered
• not pasteurized
• shorter shelf life and should be kept cool at all
  times

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Conditioning

• Most other beers are filtered and pasteurized to
  kill off beer spoiling micro-organisms
• also polished by forcing them through microscopic
  filters in order to make them brilliantly clear