Brewing in Scotland:

A brief history of beer and its production

Dallas Iain; Kelly Will

Ingredients

• Water

• Malted Grains

• Hops

• Yeast

Malted Grains

• Grains are allowed to germinate before being dried

• Used for enzyme production

• Malted Barley:

Hops

• Female flower cones of Humulus Lupulus plant

• Flavouring and stability agent

• Cultivated since 736 a.d

Yeast

• The yeast species Saccharomyces cereviciae has been used in fermenting alcoholic beverages for thousands of years

• Converting sugars to alcohol

The Process

Beer Production is split into 7 Sections:

• Mashing• Lautering• Boiling• Fermenting

• Conditioning• Filtering• Packaging

The process : Mashing

• Water + Malted Grains

• Enzymes change Starch to sugars such as Maltose

• Different Temperature levels activate different enzymes

Starch (C6H12O6)n => Maltose (C12H22O11)

The Process: Lautering

• Separation of extracts won during mashing from spent grain to create “ Wort”

• Mashout• Recirculation• Sparging

• Equipment used :

• Lauter Tun

• Mash Filter

The Process: Boiling

• Ensures Sterility

• Hops added at this stage

• Vapours of the boil affect flavours, e.g Dimethyl Sulphide

• Dimethyl Sulphide:

(CH3)2S

The Process: Fermenting

• Yeast added to the compound

• Sugars produced during mashing converted to Alcohol and Carbon Dioxide

Maltose(C12H22O11) =>

Ethanol (CH3CH2OH)+

Carbon Dioxide (CO2)

The Process: Conditioning

• Yeast begins settling at the bottom of the tank

• Beer is cooled to O degrees Celsius

• Phenolic compounds become insoluble in the beer

• Sulphur also reduced by extended cooling

The Process: Filtering

• Stabilises the beers flavour by removing particulates

• Divided into Rough, Fine and Sterile

The Process: Packaging

• Bottle or cask?

• Bottle Fermentation

• Cask Conditioning

Scottish Beer

Scottish Beer: Timeline

• 5000 years

• 1509 - Aberdeen had 150 brewers

• 1598 - Edinburgh Society of Brewers

• 1707 - Acts of union

• 18th Century – scottish brewers rival the biggest in the world

• 1821 – IPA

• 1920 – Strong ales

• 1970 – Cask ale revival

Scottish Beer: The Terminology

Scottish beers today still use a method of description from the early 19th century known as

“The shilling Categories”

/- is pronounced “shilling”

• Light• (60/-) was under 3.5%

abv• Heavy• (70/-) was between 3.5%

and 4.0% abv• Export• (80/-) was between 4.0%

and 5.5% abv• Wee heavy• (90/-) was over 6.0% abv

Scottish Beer: The Breweries“Wellpark Brewery”

• Oldest existing brewery in Scotland – 1740

• Makers of most popular pale lager in Scotland - which won highest award a Chicago world fair in 1893

• Football Sponsorship

The beers:• Tennent's Special• Tennent's Velvet• Tennent’s Lager• Sweetheart Stout• Versa

Scottish Beer: The Breweries“Caledonian Brewery”

• Founded in 1869 – only survivor of 40 from 18th century

• Brews traditional Cask – Conditioned ales

The Beers:• Deuchars IPA• Deuchars 80/-• Golden Promise• XPA

Scottish Beers: The Breweries“The Fountain Brewery”

• Founded in 1856

• By 1900 was exporting to countries all over the world

• 1960 merged with newcastle breweries to become “Scottish + Newcastle”

The Beers:

• McEwan’s 60,70,80 /-• McEwan’s Lager• McEwan’s Export• McEwan’s IPA• McEwan’s Champion

The Result? – Impaired Judgement

+ 10 Scottish Beers• Sober

Drink Responsibly!

• Comments or questions?