commercial production of beer
DESCRIPTION
Commercial Production of BeerTRANSCRIPT
Essential Ingredients of BeerEssential Ingredients of Beer
Malted BarleyMalted Barley HopsHops YeastYeast WaterWater Not required, but frequently found Not required, but frequently found
ingredientingredient Starch adjuncts Starch adjuncts
• Corn and rice starchesCorn and rice starches
Making Beer:Making Beer:a three step processa three step process
MaltingMaltingBrewingBrewingFermentationFermentation
MaltingMalting
Takes place in malt housesTakes place in malt houses Occasionally in a brewery (Coors)Occasionally in a brewery (Coors)
Controlled germination of barleyControlled germination of barley Moisture Moisture TemperatureTemperature Carbon dioxideCarbon dioxide
GoalGoal Produce enzymes useful for brewingProduce enzymes useful for brewing
• AmylasesAmylases• proteasesproteases
MaltingMalting Soaking the grainSoaking the grain Allow for controlled Allow for controlled
germinationgermination Maximum enzyme Maximum enzyme
productionproduction Minimum enzymatic Minimum enzymatic
activity and plant growthactivity and plant growth Kiln dryingKiln drying
Stop germination Stop germination Stabilize malted barleyStabilize malted barley Impart color and flavorImpart color and flavor
• Light malt, dark malt, Light malt, dark malt, amber malt, black patent amber malt, black patent maltmalt
BrewingBrewing
Functions:Functions: Enzymatic conversion of starch to maltose, Enzymatic conversion of starch to maltose,
proteins to amino acidsproteins to amino acids Extraction of hop flavors and aromatic Extraction of hop flavors and aromatic
compoundscompounds Sterilize maltose/aa/hop flavor solutionSterilize maltose/aa/hop flavor solution
BrewingBrewing
Milling of malted barleyMilling of malted barley Careful cracking of malted barleyCareful cracking of malted barley
• Shatter endospermShatter endosperm• Keep husk in large piecesKeep husk in large pieces
Adding waterAdding water Controlled temperature for enzymatic Controlled temperature for enzymatic
actionaction
Mash TunMash Tun
The mash tun is a vessel in which the milled malted barley is mixed with waterAnd the enzymes are allowed to degrade the starches and proteins intoSubstrates that the yeast can utilize during fermentation
MashMash
These photos show the milledMalted barley being mixed withWarm water. The enzymes Convert the starch to maltose and The proteins to amino acids creatingWhat is known as sweet wort.
Lautering (filtering)Lautering (filtering)The sweet wortIs separted from The spent barleyBy a filtration stepKnown as Lautering. The Barley husks serveAs the primaryFiltering material.Here, the remainingSpent grains areBeing removed fromThe sweet wortWith this screen.
Mash Tun with used MashMash Tun with used Mash
These are the spent malt that acted as a filtering bed for the sweet wort.
KettleKettle
Sweet WortSweet Wort Bring to boilBring to boil
Add hopsAdd hops• Extract flavors Extract flavors
(bitter acids) and (bitter acids) and aromatic aromatic compoundscompounds
Sterilizes hopped Sterilizes hopped wortwort
Fermentation TanksFermentation Tanks
After the yeast is added to the hopped wort, fermentation of the maltose toEthanol occurs in these tanks.
Blow-off hoses on fermentation tanksBlow-off hoses on fermentation tanks
Fermentation produces both ethanol and carbon dioxide. The carbon Dioxide is allowed to vent out through these blow-off hoses whose endsAre immersed in a tank of water, producing an air-lock and preventing Oxygen from entering the fermentation tanks.
Cleaning fermentation tanksCleaning fermentation tanksCleanliness is critical in producingQuality beer. Microbial contaminationCan result in off flavors and aromas.