2. What is beer?
• An alcoholic
beverage produced
by the fermentation
of sugar-rich
extracts derived
from cereal grains
or other starchy
materials.
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
3. What’s in a Beer?
● BARLEY ●YEAST ●HOPS ●WATER
●ADJUNCTS
5. Barley – “Body & Soul”
Barley malt gives beer:
• NATURAL enzymes to covert starch to sugar needed for ferment.
• MALTY sweet flavor ● FOAMY head
• COLOR
•Two row & six row barley malt are used
6. Yeast – “Life of Beer”
Yeast is the catalyst
of change:
• one cell micro-
organism
• produces carbon
dioxide and alcohol
7. 1839 -Justus von Liebig and Friedrich Wohler
….small animal which sips sugar through its snout, and
excretes alcohol from its gut and carbonic acid from its
urinary organ.
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
8. Types of Brewing Yeasts
• Two types of brewing yeasts, originally
classified on flocculation behavior…
• Top-fermenting
– Ale yeast
– Weiss yeast
• Bottom-fermenting
– Lager yeast
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
10. yeast
• Ale and Weiss yeasts - Saccharomyces cerevisiae
• Lager yeast - Saccharomyces pastorianus
– S. cerevisiae
– S. carlsbergensis
– S. uvarum
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
11. Hops – “Spice of Beer”
Hop flowers are used to:
• MICROBIAL STABILIZATION hops
have antiseptic qualities
• HOP AROMA fruity flowery
characteristics
• BITTERNESS balances malt sweetness
There are two primary hop styles:
• Aroma Hops – Saaz, Fuggle & Hallertua
• Bitter Hops – Brewer’s Gold & Unique
12. Water – “Integrity & Purity”
Water’s role in beer:
• water makes up 92% of beer
Water styles can effect flavor:
• hard water – helps add crisp
cleaness
• soft water – adds smoothness
13. Adjuncts – “The Wild Card”
Adjuncts add to beer:
Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or
cranberry
• spices – cinnamon, coriander or
clove
14. The Brewing ProcessMalt Mill
Mash Tun
Cereal
Cooker
Lauter Tun
Brew
Kettle
Hot Wort
Receiver
Wort
Cooler
FermentationBrink
Aeration
Lagering
Hops
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
17. 3. Lautering
-separating the crushed grain from the
sweet liquid, the wort,
that will become beer.
lauter tun
(usually mash tun
too)
18. 4. Wort boiling
wort –the clear, sugary liquid that is collected during
run off, also called sweet wort
collected in the boil kettle or just kettle
20. 6. Fermentation
pitching –the addition of
yeast to the cooled wort,
also called bitter wort now.
1/1000 of a millimeter
21.
22. 6. Aging/ storage
after fermentation, beer is generally racked from one
vessel to another, from the primary fermenters to the
aging tanks.
beer is aged for a couple reasons
- to complete attenuation
- for the beer to clear
aging also known as secondary fermentation
23.
24. 6. Filtration
- beer is typically filtered immediately before packaging
filtering removes all yeast and other microorganisms,
can also remove proteins and other large molecules
