BEER  What is used to make beer? How is it made?  CpVE CpVE  List the ingredients…  Hops  Water (Liquor)  Yeast  Malted Grain or “Malt”  (Black Malt for Stout e.g. Guinness)

How is Beer made?  Fill in the flowchart… 1 Conversion Roasting/Malting 2 Extraction in Mash Tun Steeping/Soaking 3 Flavouring Hops are added to release flavour 4 Fermentation Yeast is added to convert sugars 5 Conditioning Matures beer to improve flavour

Packaging Beer, Cider & Perry  Discuss methods:  Cans  Kegs  Casks  Bottles  Boxes

Different beers  Lager  Crisp & dry  Pale  Subtle flavour  Sparkling, CO2 added  Served chilled  Ale  Flavourful  Bitter  Fruity, Hoppy, Biscuity  Darker  Room temperature, nothing added from handpull  Stout  Dark, Black or deep Brown  Foamy head from added Nitrogen  Rich  Cider & Perry  Light and pale, Scrumpy (unfiltered is cloudy)  Sweet, medium and dry  Still or Sparkling  Served room temp or chilled

List the sizes sold: Pint ½ Pint 1/3 Pint Nip Litre ½ Litre

Describe how to pour Beer  Discuss, give detail  Now watch video  PdM PdM  With draught beer or bottled use the same method without the need to settle

Best temperature for beers  Cellar temperature?  10-12C, important to remember!  Beer Temperature?  Depends on style of beer…  Lagers chilled, ales not

Go to this website:   Note 6 factors important to storing beer in a cellar. E.g. Ventilation  Give reasons for…  Flat Lager (No head/bubbles)  Cloudy Beer/Cider