LAIR

BEER
 CONTENT
 Beer (Introduction)
 History of Beer
 Ingredients used to make Beer
 Beer making process
 Varieties of Beer & Difference
 Types of Beer
 Beer Brands
 BEER
 Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and
the third most popular drink after water and tea.
 Beer is produced by the brewing and fermentation of starches from cereal grains—
most commonly malted barley, although wheat, maize (corn), rice, and oats are also
used.
 Most modern beer is brewed with hops, which add bitterness and other flavours and
act as a natural preservative.
 Beer is distributed in bottles and cans and is also commonly available on draught,
particularly in pubs and bars.
 The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).
HISTORY OF BEER
 Beer is one of mankind’s oldest beverages. When cereals were first grown for food,
thousands of years ago, a fortunate by-product was discovered. When these tasty
grains got wet, they would ferment. This process of fermentation had the ability to
transform water into a very palatable drink and so the first beer had been discovered.

 Beer is one of the oldest human-produced drinks. The first chemically confirmed
barley-beer – from the area of Mesopotamia, part of modern-day Iraq – dates back to
the 5th millennium BCE.
INGREDIENTS USED TO MAKE BEER
 WATER:- Water is our final ingredient. Not too surprising, really – without it, beer wouldn’t be much of. a
drink. Beer is around 90% water, which is why it’s so refreshing on a hot day. There’s not much else to
say about water in beer, other than it obviously needs to be really high-quality.

 GRAINS:- The grains used in beer are usually malted barley (barley grains that have been soaked in
water). The starches from these are turned into sugars which interact with the yeast to make alcohol
during the fermentation process.

 HOPS:- Hops are the flowers of the hop plant, Humulus lupulus. The job of hops is to work as a
bittering, flavoring and stability agent within the beer. They’re usually added to the boil stage in brewing,
where the necessary compounds within them are brought out under heat.

 YEAST:- Yeast is the third really important ingredient. Yeast is a fungal microorganism – a living being
that’s used in the fermentation stage – converting carbohydrates (sugars) into alcohol. All beers are
either lager or ale. The difference lies in the yeast and the temperature they’re fermented at. Lager
usually makes use of ‘Saccharomyces pastorianus’, a bottom-fermenting (colder temperature) yeast.
Ale normally uses ‘Saccharomyces cerevisiae‘ (sometimes called Brewer’s Yeast) and is top-fermenting
(done at warmer temperatures).
 BEER MAKING PROCESS

Maltin
g Filling
Wort Wort
Boiling Clarificatio
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Millin
g Filtratio
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Lauteri
Mashin Fermentati
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 MALTING
 The first step in the production of beer is
malting.
 Firstly the fresh barley gets soaked in water
and put in the so-called germinating boxes
to germinate.
 In this phase the enzymes (amylase) are
formed which are needed for the starch
separation.
 The germinating process is then interrupted
at the optimal stage by the drying (kilning).
 The green malt is dried carefully at 80°
celsius and tastes slightly sweet when
dried.
 The malt sugar later serves to feed the
yeast cultures, which then form the alcohol.
 MILLING
 The second step in the brewing process
is milling.
 The finished malt is milled, similar to the
making of flour, so that it dissolves
better in water.
 Malt mills produce various grades of
crushed malt: husks, groats, meal,
semolina and powder (from the
coarsest to the finest).
 MASHING
 The third step in the brewing
process is mashing.
 The milled malt is mixed with
water in the mash tun – mashing-
in.
 The starch in the grist dissolves
and sugar, protein and tannin are
released.
 The so-called malt extract is
produced by this mashing process.
 LAUTERING
 The fourth step in the production of beer
is lautering.
 The mash is filtered in the lauter tun as
the husks sink and the wort is
separated from the solid substances.
 The wort is then further used in the
brewing process, whereas the spent
grains are generally used as cattle
fodder.
 WORT BOILING
 The fifth step in the brewing process is
wort boiling.
 In the brewing pan or wort kettle the
wort is boiled and the hops are added.
 The taste of the beer depends on the
type and amount of hops used: the
more hops the bitterer the beer.
 As the water evaporates the wort is
concentrated to the original wort, the
malt enzymes are deactivated and
tannin and protein elements are
separated out to form the so-called trub.
 WORT CLARIFICATION
 The sixth step in the brewing process is
wort clarification or drawing off.
 Here the wort is fed into the whirlpool
and starts to rotate.
 Hop particles that have not dissolved
and protein – the so-called trub – form a
cone in the middle of the container, and
the clear wort can be tapped off at the
side.
 Then the clear wort is cooled to a
temperature of between 10 and 20°
Celsius in the wort cooler.
 FERMENTATION
 The seventh step in the beer making
process is the alcoholic fermentation.
 This takes place in a fermentation tank
where special brewing yeast is added.
 The yeast turns the malt sugar into
alcohol and carbon dioxide.
 As soon as the malt sugar has fermented
the yeast sinks and is collected.
 Depending on the type of yeast and the
wort preparation used a top- or bottom-
fermented beer is produced.
 STORAGE
 The eighth step in beer production is
the storage.
 Young beer is stored anything from
three weeks to three months in a
storage tank at between 1 and 2°
celsius.
 A secondary fermentation takes place;
remaining yeast particles and protein-
tannin sink to the bottom.
 The beer becomes clear and acquires
its characteristic colour.
 FILTRATION
 The ninth step in the brewing process is
the filtration.
 At this last stage any substances still
remaining after fermentation and
secondary fermentation, such as yeast
particles, hop resin and protein are
extracted and the beer gets its final
clear colour.
 FILLING
 The tenth and final stage in the brewing
process is the filling.
 Bottled beer and cans from Braeu am
Berg are filled in the filling station
Starzinger.
 The beer is filled using counter pressure
to prevent any carbon dioxide from
escaping.
 Barrels are filled directly in our brewery.
https://youtu.be/ZL_HGOgy_Zo?si=vHpJEiRRlw_TV0M
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 VARIETIES OF BEER

TOP-FERMENTED BEER BOTTOM-FERMENTED BEER

 Brown Ale  Pilsner
 Mild Ale  Lager
 Old Ale  Bock Beer
 Pale Ale
 Stout
 Wheat Beer
DIFFERENCE BETWEEN TOP-FERMENTATION
& BOTTOM FERMENTATION
TOP-FERMENTATION BOTTOM-FERMENTATION
 Top ferments ferment at high temperatures  Bottom beers ferment at cooler
of 60 to 75°F. temperatures of 42 to 54°F.
 Ale yeast, the yeast used to top ferment  Lager yeast settles to the bottom of the
beers, tends to rise to the top of the fermentation vessel.
fermentation vessel.  Bottom-fermented beers tend to be milder
 Top fermented beers have a wider range of in flavor and often cleaner and crisper.
flavors and aromas. They contain fruity
esters and pungent phenolics. Light and
fresh, but also full-bodied and complex,
with hints of caramel, nuts and spices.
TYPES OF BEER
 LAGER
 Lager is a widely popular beer style
known for its clean, crisp, and refreshing
taste.
 The primary ingredients used in making
lager are malted barley, hops, yeast, and
water.
 Malted barley provides the fermentable
sugars needed to produce alcohol, while
hops add bitterness and aroma.
 Lager yeast is responsible for the
fermentation process, converting sugars
into alcohol and carbon dioxide.
 The beer is then stored in cold conditions
for an extended period to mature,
resulting in its characteristic smoothness.
 ALE
 Ales encompass a wide range of beer
styles, from pale ales to stouts.
 The main ingredients for ales are similar
to lagers, including malted barley, hops,
yeast, and water.
 However, ales typically use a different
strain of yeast that ferments at warmer
temperatures, resulting in a more robust
and fruity flavour profile.
 Depending on the type of ale, additional
ingredients like spices, fruits, and even
chocolate may be added to create
unique variations.
 WHEAT
 Wheat beer is brewed with a significant
proportion of wheat in addition to malted
barley.
 This inclusion of wheat imparts a hazy
appearance and a lighter, often citrusy
flavour to the beer.
 Traditional wheat beer styles, like German
Hefeweizen, use special yeast strains that
add banana and clove-like aromas.
 In contrast, American wheat beers tend to
be lighter and more straightforward, often
served with a slice of lemon for added
refreshment.
 PALE ALE
 Pale ale is a golden to amber
coloured beer style brewed with pale
malt.
 The term first appeared in England
around 1703 for beers made
from malts dried with high-carbon coke
(coal), which resulted in a lighter colour
than other beers popular at that time.
 Different brewing practices
and hop quantities have resulted in a
range of tastes and strengths within the
pale ale family.
 STOUT
 Stout is a dark, rich, and robust beer
known for its roasted malt flavours,
often resembling coffee or chocolate.
 The key ingredients in stouts are
roasted barley or other dark malts,
hops, yeast, and water.
 The dark malts give stouts their
characteristic colour and flavours.
Variations of stouts include Milk Stout,
which contains lactose for added
sweetness, and Imperial Stout, known
for its higher alcohol content and
intense flavours.
 PILSNER
 Pilsner is a pale, golden lager with a
crisp and clean taste.
 This style originated in the Czech town
of Pilsen and quickly became one of the
most popular beer styles worldwide.
 Pilsners are brewed using pale malts,
noble hops, lager yeast, and water.
 The delicate balance between the malt
sweetness and the hop bitterness is
crucial for a well-crafted Pilsner.
 BOCK BEER
 Traditionally Bock is a sweet, relatively
strong (6.3–7.6% by volume), lightly
hopped lager registering between 20
and 30 International Bitterness Units
(IBUs).
 The beer should be clear, with colour
ranging from light copper to brown, and
a bountiful, persistent off-white head.
 BEER BRANDS WITH REGIONS
1. Heineiken – Netherland
2. Corona – Mexico
3. Stella Artois- Belgium
4. Asahi – Japan
5. Peroni – Italy
6. Tiger Beer – Singapore
7. Singha – Thailand
8. Carlsberg – Denmark
9. Hoegaarden – Belgium
10. Tsingtao - China
THANK YOU