Beer 101

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Beer 101
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Syllabus

• An introduction to beer facts, history, and uses
• I encourage discussion and participation
• I discourage questions
• Mark breakdown
• 21 Midterm 1
• 21 Midterm 2
• 50 Final Project
• .08 Blood alcohol level

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Introduction What is beer?

• An alcoholic beverage made by brewing and
  fermentation from cereals, usually malted barley,
  and flavored with hops and the like for a
  slightly bitter taste.
• Source dictionary.com
• Global revenue of 294.5 billion in 2006
• Thats 133 billion Litres worth
• Beer is found all over the world
• Some of you may have even had beer!

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An artists rendition of a world without beer

• Notice the lack of fun
• P.S. Sorry Family Guy

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Beer in the ancient world
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Beer in the ancient world

• Beer dates back to around 6th century BCE
• Most likely the result of spontaneous
  fermentation of breads
• Beer was an important beverage in ancient Egypt
  and Mesopotamia and was used in religious
  ceremonies and as gifts to the pharaoh
• 30,000 gallons a year was offered to the gods
• Even the dead were buried with beer!
• A medical document written around 1600 BCE lists
  700 prescriptions, around 100 of which contain
  beer
• The Greeks felt beer was an integral part of a
  healthy diet
• They spread the art of brewing to the Romans, who
  spread it to Britannia

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Beer in the medieval world
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Beer in the medieval world

• Monks built the first breweries, and were
  pioneers of the hotel offering shelter, food,
  and drink to traveling pilgrims
• Beer was generally brewed by women
• They were cooks, and beer was considered
  food-drink
• Beer was preferred over water, since it was often
  more sanitary
• Beer also provided much needed calories to the
  generally low-calorie diets of the day
• Though popular, beer was disdained by science
  because Ancient Greek physicians had no
  experience with beer
• The use of hops in beer was written about in 822,
  but perfected in Germany in the 13th century
• Until then it was difficult to establish the
  right proportion of ingredients
• Hops allowed the beer to be exported

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Beer in early modern Europe
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Beer in early modern Europe

• By the 15th century, almost half of the cargo
  taken across the North sea and Baltic sea were
  barrels of beer
• Beer making changed from a family activity to an
  artisan activity
• Ale and beer became synonymous in the 16th
  century
• William Shakespears father was an Ale Connor
• Sat on ale in leather breeches to test for sugar
• In the 16th century, The Dean of St Pauls
  invented the beer bottle
• Also in the 16th century, Benjamin Franklin
  recorded the daily consumption in a London
  printing house to be five pints per employee
• Lager is discovered after beer stored in cool
  caverns

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Beer in the Industrial Revolution
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Beer in the Industrial Revolution

• The advent of the steam engine allowed for the
  industrialization of beer
• Prior to the late 1700s, malt was dried with
  fires made from wood charcoal, straw, or coke
• They were not able to shield the malt from smoke,
  giving the malt a smoky flavour
• Wood smoked malt was supposedly horrible
• Using a hydrometer, brewers could calculate the
  yield from different malts
• Pale malts gave the highest output, and coloured
  malts were added in small amounts to achieve the
  correct colour
• The use of a drum roaster allowed for the
  creation of very dark, roasted malts, giving rise
  to stouts

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After the Industrial Revolution

• Bootleggers watered down their beer to increase
  profits during prohibition. This practice changed
  the American palette, which prefers milder beers
  to this day
• In Europe, live beer (real ales) have become
  popular
• Unfiltered, unpasteurized brews containing live
  yeast
• Develop flavour and character over the course of
  several decades as opposed to several weeks or
  months

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Ingredients

• Water
• Or H2O
• Starch
• The most important ingredient for providing
  character to a beer
• Most common source is malted grain
• Grain is soaked to expedite germination, then
  dried and roasted in a kiln
• Hops
• From the flower of the hop vine
• Provide bitterness to balance the sweetness of
  the malt
• Add floral, citrus, and herbal aromas and
  flavours
• Antibiotic properties favour brewers yeast over
  less desirable microorganisms
• Preservative!
• Yeast
• Responsible for fermentation (metabolizing sugars
  from the malt)
• Can influence the flavour of the beer
• Clarifying Agent
• Used to precipitate any leftover proteins after
  brewing
• Spices and fruits
• Love

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Brewing

• Mashing
• The temperature of a water/starch mixture
  (usually malted barley) is raised to activate
  enzymes which break down the starch into
  fermentable sugars
• Sparging
• The mash is rinsed through a porous barrier
  called a lauter-tun that allows the fermentable
  liquid to pass, but not the grain.
• This liquid is called the wort
• Boiling
• The wort is then boiled to steralize it, and
  remove the water so that only the sugars and
  other components remain.
• Hops are added at this stage
• The longer the hops boil, the more bitterness
  they add, but the less flavour they add
• Fermentation
• The boiled wort is cooled and put into a
  fermentation vessel along with yeast. The mixture
  is allowed to ferment anywhere from a week to a
  month. Yeast and sediment settle, and the
  resultant clear liquid is the beer.
• Packaging
• Beer is put into the vessel in which it will be
  served.
• It can be carbonated artificially
• It can also be carbonated naturally by adding
  small amounts of fresh wort, sugar, and/or yeast

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Tasting

• Aroma
• Can come from the malt, strength of the hops,
  alcohol, esters, or other ingredients
• Flavour
• From the type and amount of malt used, flavour of
  the yeast, and the bitterness of the hops
• Appearance
• Colour, clarity, nature of the head
• Mouthfeel
• The feel of beer in the mouth, both from the
  thickness of the beer and from carbonation.
  Carbonation can cause the beer to seem creamy or
  prickly
• Strength
• Original gravity the amount of fermentable
  material (density of the wort)
• Final gravity the density of the beer after
  fermentation
• In dry beer, more sugar is converted to alcohol
  during fermentation, non-dry beer is thus sweeter
• Alcohol by volume

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Pop quiz!

• What is the difference between beer, ale, and
  mead?

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Pop quiz!

• Mead is made from honey, water, and yeast
• Honeymoon is derived from the month long supply
  of mead given to a newlywed couple in order to
  help conceive a child
• Beer and ale are the same thing
• Originally ale meant beer with no hops

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Types of Beer

• Ales
• Use top-fermenting yeast which is unable to
  metabolize certain sugars. This results in a
  fruitier, sweeter beer. Top fermenting yeast
  rises to the top of the vessel during
  fermentation.
• Fermented at higher temperatures than lager beer
  (1523C )
• Ale yeasts at these temperatures produce
  significant amounts of esters resulting in a
  flowery, fruity aroma
• Pale ale
• Brewed using a pale barley malt. Hop levels can
  vary.
• Dark ale
• Brewed using dark roasted barley malts. Also
  called stout.
• Irish red ale
• The red colour comes from the use of roasted
  barley. Has a malty, caramel flavour.
• Cream ale
• Brewed to be light in colour, hop and malt
  flavour is subdued.
• Brown ale
• Brewed with a darker barley malt, lightly hopped
  and fairly mildly flavoured with a slightly nutty
  taste.

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Types of Beer

• Lager
• The most commonly consumed style
• Fermentation occurs at around 7-12C using a
  bottom fermenting yeast
• Fermentation phase
• Then cooled at 0-4C
• Lagering phase
• The lager clears and mellows
• Inhibits the production of esters, resulting in a
  crisper (less fruity) tasting beer
• Has more fizz than ale
• Premium Lager? No such thing.

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Types of beer

• Lambic
• Brewed using wild, not cultivated yeasts. This is
  the style of beer people brewed until the middle
  ages.
• This process is called spontaneous fermentation.
  Most cereals can undergo spontaneous fermentation
  by being exposed to the air.

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Midterm 1 Match the glass types to their picture

• Pilsner glass
• Pint glass
• Beer Stein
• Wheat beer glass
• Yard glass

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Midterm 1 Match the glass types to their picture

• Pilsner glass
• For pilsner and light beers
• Pint glass
• Anything goes!
• Beer stein
• The lid keeps the beer in the glass while you
  sing a hearty tune
• Wheat beer glass
• The shape allows for greater production of foam,
  and exposure to air when tilted back
• Yard glass
• 1 yard long, 3 pint volume. Used in drinking
  games (drink the whole thing without pausing for
  breath!)

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Nutrition

• The good
• Beer has no fat! Oil would ruin the head and
  mouthfeel. Some believe that overeating and a
  sedentary lifestyle cause the infamous beer
  belly and not the product itself. (bar food
  anyone?)
• Moderate consumption of beer results in a
  decreased risk of cardiac disease, stoke, and
  cognitive decline
• Brewers yeast is a rich source of nutrients
  including magnesium, selenium, potassium,
  phosphorus, biotin and B-vitamins
• The bad
• Heavy consumption of alcohol can lead to liver
  disease, pancreatitis, and gout
• The ugly
• Ugly people can look good when youve had too
  many beers

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How much can you drink?
  DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS DRINKS
Body weight 1 2 3 4 5 6 7 8 9 10 11 12
100 lb. 0.038 0.075 0.113 0.15 0.188 0.225 0.263 0.3 0.338 0.375 0.413 0.45
110 lb. 0.034 0.066 0.103 0.137 0.172 0.207 0.241 0.275 0.309 0.344 0.379 0.412
120 lb. 0.031 0.063 0.094 0.125 0.156 0.188 0.219 0.25 0.281 0.313 0.344 0.375
130 lb. 0.029 0.058 0.087 0.116 0.145 0.174 0.203 0.232 0.261 0.29 0.32 0.348
140 lb. 0.027 0.054 0.08 0.107 0.134 0.161 0.188 0.214 0.241 0.268 0.295 0.321
150 lb. 0.025 0.05 0.075 0.1 0.125 0.151 0.176 0.201 0.226 0.251 0.276 0.301
160 lb. 0.023 0.047 0.07 0.094 0.117 0.141 0.164 0.188 0.211 0.234 0.258 0.281
170 lb. 0.022 0.045 0.066 0.088 0.11 0.132 0.155 0.178 0.2 0.221 0.244 0.265
180 lb. 0.021 0.042 0.063 0.083 0.104 0.125 0.146 0.167 0.188 0.208 0.229 0.25
190 lb. 0.02 0.04 0.059 0.079 0.099 0.119 0.138 0.158 0.179 0.198 0.217 0.237
200 lb. 0.019 0.038 0.056 0.075 0.094 0.113 0.131 0.15 0.169 0.188 0.206 0.225
210 lb. 0.018 0.036 0.053 0.071 0.09 0.107 0.125 0.143 0.161 0.179 0.197 0.215
220 lb. 0.017 0.034 0.051 0.068 0.085 0.102 0.119 0.136 0.153 0.17 0.188 0.205
230 lb. 0.016 0.032 0.049 0.065 0.081 0.098 0.115 0.13 0.147 0.163 0.18 0.196
240 lb. 0.016 0.031 0.047 0.063 0.078 0.094 0.109 0.125 0.141 0.156 0.172 0.188
Source http//www.drunkdrivingdefense.com/general
/bac.htm You burn 1.5 (0.015) per hour
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Beer culture
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Midterm 2 match the brand to the slogan

• Coors
• Molson
• Budweiser
• Alexander Keiths
• Corona
• Stella Artois
• Labatt
• Fosters

• The king of beers
• "Miles away from the ordinary"
• "Brewed with pure rocky mountain spring water"
• I am Canadian
• Australian for beer
• A whole lot can happen out of the blue
• The pride of Nova Scotia
• Reassuringly expensive

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Festivals

• Oktoberfest
• 17 or 18 day festival celebrated in Germany
• Attracts 6-7 million visitors annually
• A special Oktoberfest beer is brewed, and the keg
  is tapped by the mayor of Munich to start the
  festival
• The one sausage-fest worth going to
• Great British Beer Festival
• The biggest pub in the world
• Over 450 beers from British breweries, and 200
  foreign brands
• Held during the first full week in August

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Advertising

• Beer advertisements are heavily censored
• They cannot promote immoderate consumption
• They cannot target minors
• They can only be shown in T.V. ads where 70 of
  the audience is above the age of 21 (in the U.S.)
• They cannot promote the effects of alcohol
• They cannot drink beer during a T.V. commercial
• Beer producers are extremely creative with their
  advertisements

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Examples of advertisements
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Final Project

• Koerners!