process of beermaking
Transcript of process of beermaking
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Process of Beer Making
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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
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What’s in a Beer?
● BARLEY ●YEAST ●HOPS ●WATER ●ADJUNCTS
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- wheat
- corn
- rice
- rye
- oats
other grains used in brewing:
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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
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Yeast – “Life of Beer”
Yeast is the catalyst of change:
• one cell micro-organism
• produces carbon dioxide and alcohol
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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
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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
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Weiss Ale
LabLager
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
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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
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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
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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
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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
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The Brewing ProcessMalt Mill
Mash Tun CerealCooker
Lauter Tun
BrewKettle
Hot WortReceiver
WortCooler
FermentationBrink
Aeration
Lagering
Hops
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
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1. 1. MillingMilling
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2. Mashing2. Mashing
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3. Lautering
-separating the crushed grain from the sweet liquid, the wort, that will become beer.
lauter tun (usually mash tuntoo)
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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
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5. Cooling
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6. Fermentation
pitching –the addition of yeast to the cooled wort, also called bitter wort now.
1/1000 of a millimeter
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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
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6. Filtration
- beer is typically filtered immediately before packaging
filtering removes all yeast and other microorganisms, can also remove proteins and other large molecules
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7. Bottling/ packaging
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Thank you.
How about a beer?