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Beer production


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History of beer
Beer is one of the world’s oldest beverages, with the history of beer dating back to the 6th millennium BC.
Beer may have been known in Neolithic Europe as far back as 3000 BC and was mainly brewed on a domestic scale.
During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture.
Today, the brewing industry is a global business

Published in: Science
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Beer production

  1. 1. LOGO Beer production & Vietnamese beer industry Trần Thị Hạnh Hiền __10.01__
  2. 2. Beer
  3. 3.  Beer is one of word’s oldest prepared beverages  A very important drink in many cultures
  4. 4. Beer IS…. • Beer is the fermented extract of malted cereal grain, principally Barley • It has an ethanol content of 2-6% • Four ingredients are inalienable component of beer: water, malt, yeast and hops
  5. 5. •Water Water constitutes 90% of the volume of beer. Must proved to be clean and pure •Malt Kept from barley Provides extractive substance that could ferment •Hop Increases taste Has anti – bacterial properties •Yeast Single – celled organism Responsible for converting the sugar to alcohol and carbon dioxide in the fermentation stage Ingredients are…….
  6. 6. Beer processing
  7. 7.  Malt is crushed for easier absorb the water  Then malt is mixed with water during the Mashing process The starch Malt in the malt is converted to sugar by natural enzymes The Mash is then filtered to remove residual husk , leaving behind a sweet solution called wort. Mashing Milling and Mashing
  8. 8. Wort is boiled with hops and sometime other ingredient in kettle This stage is what decide flavour, colour and aroma of the beer are made Boiling the wort Boiling
  9. 9.  This wort contains sugar, amino acids, vitamins  Wort is then transferred to a whirlpool to further clarify the wort Whirlpool
  10. 10. Cooling After whirlpool the wort is cooled to about 10°C, ready for fermentation.
  11. 11. Fermenting  Based upon beer style, the appropriate strain of brewers yeast is added to the wort inside fermentation tanks  Yeast breaks down the sugar in wort to produce alcohol, carbon dioxide  Once fermentation is complete, the yeast also settles, leaving the beer clear and then is stored for reuse
  12. 12. Maturing & filtering  Beer undergoes Cold Maturation for a few days before it is ready to filter  Residual yeast and protein are removed through the Beer Filter to form clear bright beer  Filtration also help to stabilize the flavour of the beer
  13. 13. Packaging • Packaging is a critical quality control point. • Using advanced technology, the beer is keg, bottled or canned, labelled and then packed.
  14. 14. Vietnamese beer industry Beer industry in Viet Nam was established in the end of 19th century, with two famous companies: Hanoi beer and Saigon beer
  15. 15. Since 1990s, many economic sector in the country and more big foreign brewers have invested in Viet Nam Vietnamese beer industry
  16. 16. • Vietnam: Highest Per Capita Consumption of Beer Vietnamese beer industry
  17. 17. • With a population of about 90 million people, Vietnam is considered as a large market with potential growth. • On average, people in Vietnam consumes only 2.5 liters / year before 1992, by 2011 this proportion had increased to 29.8 liters / year, and the rate of consumption in 2012 increased to 31.9 liters / person / year. Vietnamese beer industry
  18. 18. Thankyoufor listening